Goulash in a bread pot
6 servings
30 minutes
Goulash in a bread pot is a fragrant and hearty dish of Bulgarian cuisine that combines rich meat flavor with tender vegetables and the warmth of fresh bread. The origins of goulash date back centuries when shepherds cooked it in cauldrons over an open fire. Over time, the recipe evolved into new forms, with one of the most original presentations being in bread. Beef is slowly stewed with paprika, onions, and spices, absorbing rich aromas. Potatoes and carrots add softness while sweet peppers and tomatoes provide a light tanginess and freshness. Pouring hot goulash into crispy bread gives us not just food but a whole gastronomic adventure where bread serves as both plate and part of the dish. Perfect for cozy evenings, warming the soul and awakening the appetite.
1
In a deep skillet, heat vegetable oil over medium heat. Add finely chopped onion and fry until translucent.
- Vegetable oil: 2 tablespoons
- Onion: 2 heads
2
Cut the meat into 2 cm cubes. Add paprika to the onion, mix, and fry for half a minute. Add the meat.
- Ground paprika: 3 tablespoons
- Beef: 800 g
3
When the juice released from the meat boils, reduce the heat to minimum, cover the pan with a lid, and stew the meat in its own juice, adding boiling water, for one to two hours - until tender. Add salt and ground pepper.
- Salt: to taste
- Ground black pepper: to taste
4
Transfer the meat from the pan to a pot, pour in a liter of boiling water, and place it on high heat.
5
Peel the potatoes and cut them into large pieces. Slice the carrots into thin rounds. When the soup boils, add the potatoes and carrots.
- Potato: 800 g
- Carrot: 1 piece
6
Bring to a boil again, reduce the heat, and cook for 15-20 minutes until the potatoes are done.
7
Add bell pepper cut into thin strips, tomatoes peeled and diced, bay leaf, and minced garlic. Cook for 5-7 minutes. Remove the bay leaf.
- Sweet pepper: 1 piece
- Tomatoes: 2 pieces
- Bay leaf: 3 pieces
8
Cut the top off the dried loaves and remove the insides, leaving walls 1-1.5 cm thick. Pour the goulash into the bread and serve immediately.
- 8 grain bun: 4 pieces