Spicy Beef Goulash
6 servings
40 minutes
Spicy beef goulash is a true classic of Hungarian cuisine, combining the rich flavor of meat, the aroma of spices, and a hint of heat. Historically, this dish was prepared by shepherds in the Hungarian plains, slowly simmering beef with onions, peppers, and tomatoes over an open fire. Today, goulash remains a symbol of home comfort and traditions. Its taste is rich and spicy with a slight sweetness from the vegetables and a piquant note of chili. Bay leaves add depth while fresh parsley refreshes the aftertaste. This dish is perfect for warming up on cold days and pairs wonderfully with fresh bread or tender potato sides. Goulash can be served as a standalone dish or with traditional Hungarian dumplings that soak up the flavorful sauce.
1
Wash the meat, cut it into pieces, fry in vegetable oil, pour boiling water to cover the meat by two fingers, and simmer on low heat.
- Beef: 600 g
- Vegetable oil: 100 ml
- Salt: to taste
2
Peel the onion, chop it coarsely, wash the peppers, cut them into pieces, and sauté them together with the onion in vegetable oil.
- Onion: 300 g
- Sweet pepper (capsicum): 300 g
- Vegetable oil: 100 ml
3
Fry the chopped large tomatoes separately.
- Tomatoes: 300 g
4
Place the roasted vegetables next to the meat, season with salt, add spices: bay leaf, hot pepper, parsley, and simmer on low heat until the meat is cooked.
- Parsley: 30 g
- Bay leaf: 2 pieces
- Chili pepper: 5 g
- Ground black pepper: to taste
- Salt: to taste
