First up it's pronounced 'goo-yash-lev-esh' and it's a soup. So, impress your friends [if you have any] and eat well!
You'll need lard, onion, paprika powder, beef, seasoning, water, fresh paprika [pepers], carrots, tomaotoes, potatoes and cream. Base it on about 200g meat per person. Mrs Wife reckons anything less then 1kg and you're waisting your time; it does freeze.
Take one large onion for every 500g of meat and chop it finely. In a FRIKIN large soup pan melt some lard over a mediaum/low heat and soften the onion. You're looking for it to become translucent rather than brown.
Dice the meat and add it to the pan. Keep on stirring things away, hopefully there won't be too much fat and the meat browns nice and quickly.
Once the meat is browned add some dry paprika. By some I'm talking 3-5 tablespoons. Stir this in and cook it up. The paprika should take up all the fat.
After a few minutes start adding water or very light vegetable stock. A little at a time stiring all the way and taking it to the a simmer until there's enough to cover all the meat plus 1cm.
Now you can roughly chop the fresh paprika and chuck it in. Stir and add more water to keep covered.
If required [I don't, but Mrs Wife does] add some carrots for that authentic british taste.
Do add some tomatoes, as many or as few as you like, again adding more water.
Once this starts to simmer slowly add more water; probably about double what you had. You are looking at a minimum of 2 litres per kilo of meat. Season to taste.
After at least an hour, more if you can, add some roughly chopped potatoes. Traditionally they're cut in wedges something like a big fat chip.
Keep it simmering and wait at least an hour. Check the meat and taties and you're good to go.
Serve with sour cream and thick crusty bread.
Panic, Chaos, Destruction.
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