Goulash
6 servings
120 minutes
Goulash is a dish that is a transitional state between a thick soup and a meat stew, and is also a national gastronomic symbol of Hungarian cuisine, has many interpretations. However, there is a base: in addition to the basic meat of beef (or even pork), it is important to add potatoes, sweet peppers, and tomatoes. Since Soviet times, tomato paste has been added to this hit called "meat sauce" instead of tomatoes. If the dish does not seem thick enough, you can add flour at the end , but goulash comes out great without it.
1
Finely chop the onion and sauté in fat or vegetable oil over low heat for about 15 minutes.
- Onion: 3 heads
- Vegetable oil: 100 ml
2
Cut the meat into cubes and add it to the onion. Add crushed garlic. Fry until the meat releases its juice, about 10 minutes.
- Beef: 1 kg
- Garlic: 6 cloves
3
Add paprika and a little water. Toss in a pinch of cumin. Sauté for a little — about 15 seconds.
- Paprika: 2 tablespoons
- Caraway: to taste
4
Add chopped peppers, tomatoes, carrots, and celery root.
- Bell pepper: 1 piece
- Tomatoes: 2 pieces
- Carrot: 4 pieces
- Celeriac: 0.5 piece
5
Pour in 2 liters of water. Add the potatoes and boil until the meat is tender.
- Potato: 500 g
