Hungarian Goulash
3 servings
35 minutes
Hungarian goulash is a fragrant and rich dish that embodies the spirit of Hungarian cuisine. Its roots trace back to medieval Hungary when shepherds cooked hearty meat soup in cauldrons over an open fire. Over time, the recipe evolved, enriched with spices and vegetables. This version of goulash features tender pork, bell peppers, eggplants, and tomatoes with a deep, spicy flavor accented by a hint of sumac's tartness and chili's heat. Creamy sour cream adds tenderness to the dish while sesame provides a pleasant texture. Hungarian goulash pairs excellently with fresh bread or traditional sides, making it an ideal choice for family lunch or cozy dinner.
1
Peel the eggplant and slice it. Chop the sweet pepper and ramiro into small pieces.
- Eggplant: 1 piece
- Green sweet pepper: 1 piece
- Ramiro pepper: 1 piece
2
Cut the leek into thick half-rings.
- Leek: 45 g
3
Cut the tomato into cubes.
- Tomatoes: 1 piece
4
Chop the garlic coarsely.
- Garlic: 5 piece
5
Do the same with the onion.
- Onion: 1 piece
6
Heat butter (1 piece) and mustard oil in a pan.
- Butter: 2 pieces
- Mustard oil: 2 tablespoons
7
Send the sliced pork into the oil.
- Pork neck (collar): 200 g
8
Season with chili and sumac.
- Chili powder: to taste
- Sumac: 1 teaspoon
9
Add peppers and eggplant, then a piece of butter.
- Green sweet pepper: 1 piece
- Ramiro pepper: 1 piece
- Eggplant: 1 piece
- Butter: 2 pieces
10
Stir after 3 minutes and add sesame. Add salt.
- Sesame seeds: 1 teaspoon
- Salt: to taste
11
After another 3 minutes, add tomatoes and two types of onions. Stir.
- Tomatoes: 1 piece
- Leek: 45 g
- Onion: 1 piece
12
Add garlic in a couple of minutes. Reduce the heat to minimum.
- Garlic: 5 piece
13
Cover with a lid and simmer for another 7-10 minutes.
14
Then add the chopped parsley.
- Parsley: 1 bunch
15
Pour in the cream and slightly increase the heat.
- Cream: 125 g
16
Add sour cream and mustard. Mix.
- Sour cream 20% fat: 2 tablespoons
- Dijon mustard: 1 tablespoon
17
In 2 minutes the dish is ready. Transfer to a deep plate and serve.
