Goulash in bread
4 servings
60 minutes
The national gastronomic symbol of Hungary is something between a thick soup and a meat stew. Goulash has many local interpretations, but there is a single solid recipe base - in addition to meat (pork and beef ) , it is important to add potatoes, sweet peppers, and tomatoes. Sometimes, dumplings-chipetki are also introduced into the thick of the monumental soup-lunch, but if you decide to serve the soup in bread, this will be too much. In the case when a loaf is used as a tureen, goulash becomes the ultimate embodiment of the one pot dish concept - the bread crumb gives its flavor to the soup, and you can also snack on such a "pot". But even without a bread bowl, goulash according to this recipe turns out just right - very meaty, very spicy, a little hot and pleasantly rich.
1
Wash the meat under running water and cut it into small pieces. Heat a pan with smoked fat and fry the meat pieces on all sides until golden brown, add flour and fry. Add a tablespoon of aromatic paprika and cumin to the meat, then add tomato paste. Pour in the prepared broth or water. Stew the meat over medium heat until tender.
- Beef: 300 g
- Smoked pork fat: 80 g
- Wheat flour: 1 tablespoon
- Sweet paprika: 10 g
- Caraway: 3 g
- Tomato paste: 1 tablespoon
2
Peel the onion and cut it into wedges, peel the carrot and cut it into small cubes, and bake them together in the oven.
- Onion: 100 g
- Carrot: 100 g
3
Add sautéed onions and carrots to the cooked meat, wash and peel the potatoes, cut them into cubes and add to the pot with the meat. Wash the bell pepper, remove the insides and cut into medium-sized pieces; also chop the tomato and add them to the pot along with oregano and thyme.
- Onion: 100 g
- Carrot: 100 g
- Potato: 100 g
- Bell pepper: 0.5 piece
- Tomatoes: 1 piece
- Oregano: 1 g
- Thyme: 1 sprig
4
Bring the liquid in the pot to a boil, then simmer the goulash for another 10-15 minutes on low heat with the lid on. Remove the pot from the stove, let the goulash cool and steep.
5
It can be served in bread or separately.
- Ground black pepper: to taste
- Salt: to taste
