500 grams duck meat
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons plain flour
50 ml olive oil
2 onions
2 green bell peppers
4 garlic cloves
1 chilli pepper
500 ml tomato purée
750 ml water
1 tablespoon Worcestershire sauce
2 teaspoons ground caraway seeds
2 teaspoons paprika
1 teaspoon dried thyme
2 bay leaves
2 tablespoons minced parsley
Preparation
Cut the meat (I used skinless and boneless duck breasts and drums) into bite sized pieces, salt and pepper it, and coat it well with flour. Heat the oil and fry the meat (in batches, don't overcrowd the pot) until evenly browned, then remove it from the pot and cover it with aluminium foil, to keep it warm. Slice the onion thinly and add it to the hot oil and fry it until it becomes translucent, then add the diced bell peppers and fry, stirring occasionally, for another 10 minutes, until the vegetables becomes tender.
Whisk together all of the dry spices, mince the garlic and thinly slice the chilli pepper and add everything to the onion and bell pepper mix (along with the Worcestershire sauce) and fry for another few minutes, stirring constantly, making sure the spices don't burn. Put the reserved meat back in the pot, add the bay leaves and tomato purée, bring to a boil and let it boil away for a few minutes, then pour in half of the water, stir well, cover it and cook it for about an hour, until the meat is completely tender (half way through the cooking, add the rest of the water). Remove the cover, take out the bay leaves and cook for another 15 minutes, to thicken up the goulash. In the end, stir in the parsley and serve immediately (yields 4 servings).
