Goulash with vegetables
6 servings
120 minutes
Goulash with vegetables is a fragrant and hearty dish of European cuisine with Hungarian roots. Historically, goulash was food for shepherds cooked in cauldrons over an open fire. Over time, it evolved into various variations. This recipe combines tender beef fillet, tomatoes, bell peppers, and carrots to create a rich flavor with a slight tang from the tomato paste. Spices and herbs add depth to the dish, while flour helps achieve a pleasant thickness. Goulash pairs wonderfully with sides like mashed potatoes, rice, or fresh bread. It's perfect for a cozy family dinner, filling the home with appetizing aromas and a warm atmosphere.
1
Finely chop the onion and carrot, sauté in oil. Add diced meat and fry for 5 minutes. Season with salt and pepper, sprinkle with flour, and mix.
- Onion: 1 head
- Carrot: 1 piece
- Vegetable oil: to taste
- Beef fillet: 600 g
- Salt: to taste
- Ground black pepper: to taste
- Wheat flour: 1.5 tablespoon
2
Add tomato paste to the goulash, mix well. Pour in 3 cups of water and simmer on low heat for 1 hour.
- Tomato paste: 2 tablespoons
3
Chop the bell pepper and tomatoes, add to the goulash, and simmer for another 20 minutes. Ten minutes before it's done, chop the herbs.
- Bell pepper: 3 pieces
- Tomatoes: 3 pieces
- Parsley: to taste
