Meat goulash
4 servings
30 minutes
Goulash is a traditional dish of Hungarian cuisine, originally made by shepherds in cauldrons over an open fire. It is a thick, aromatic meat stew rich in flavor due to the combination of roasted meat, sweet onions, tomato puree, and spices. Goulash has a rich, spicy taste with a slight tang from the tomatoes and depth from the meat broth. It is served with boiled or fried potatoes that absorb the sauce's aroma well. In Hungary, goulash is considered not just food but a symbol of national cuisine that unites traditions and the warm comfort of home dining. Ideal for a cozy dinner on a cool day.
1
Wash the meat (oguzok, okovalok, shoulder part), cut it into cubes, sprinkle with salt and pepper, and fry in a pan with oil.
- Meat: 500 g
- Vegetable oil: 3 tablespoons
2
After frying, add finely chopped onion, sprinkle the meat with flour, and lightly fry everything together.
- Salad onion: 2 heads
- Wheat flour: 1 tablespoon
3
Place the prepared meat in a pot, pour in 2-3 cups of broth or water, add tomato puree, bay leaf, cover with a lid, and simmer for 1-1.5 hours.
- Tomato puree: 3 tablespoons
- Bay leaf: 1 g
4
Serve goulash with fried or boiled potatoes, sprinkled with finely chopped parsley or dill.
- Potato: 1000 g
