Beef goulash

Name: Beef goulash - Ozana G.
Ingredients: beef meat approx. 1400 g.; yellow onion 2 pieces; kapia pepper 2 pieces; carrot 1 piece; Univer eros pista 2; 3 tablespoons; sunflower oil 50 ml.; iodized salt; freshly ground pepper; sweet and hot paprika; thyme; oregano; rosemary.

Meat - Beef goulash by Ozana G. - Recipia

Beef Goulash There are recipes I return to time and again because I know they will be enjoyed without any fuss. This beef goulash was one of those clear cases: after a long day, with everyone hungry, there was nothing left in the pot. I made it over a weekend when I had time to spend in the kitchen and let the meat simmer nicely. Quick Info Total time: approximately 1 hour and 20 minutes Preparation time: 20 minutes Cooking time: 60 minutes (in a pressure cooker) Servings: 6-8, depending on appetite and sides Difficulty: medium Recipe type: main course, hearty dish Ingredients beef – approximately 1400 g, cut into cubes yellow onion – 2, finely chopped bell peppers – 2, cleaned and diced carrot – 1, finely chopped sunflower oil – 50 ml Eros Pista from Univer – 2-3 tablespoons (note, it’s spicy) iodized salt – to taste freshly ground pepper – to taste sweet and hot paprika – to taste thyme – to taste oregano – to taste rosemary – to taste tomato paste – 1-2 tablespoons (adjust based on desired sauce thickness) water – approximately 1000 ml (can be adjusted slightly to cover the meat and vegetables) Preparation Method 1. Peel and finely chop the onion. Sauté it in a pressure cooker with sunflower oil and 2-3 tablespoons of water. Stir frequently to prevent burning while allowing it to turn golden. 2. In the meantime, clean and finely chop the bell peppers and carrot. When the onion has softened, add the bell pepper and carrot. Stir and let the vegetables soften for 2-3 minutes. 3. Cut the beef into uniform cubes for even cooking. Remove any excess fat or skin if you prefer. Add the meat to the vegetables in the pot. Stir a few times to lightly brown it on all sides. 4. Season with salt, pepper, sweet and hot paprika (generously if you like it spicier), thyme, oregano, and rosemary. Add the tomato paste and Eros Pista (2-3 tablespoons, or less if you prefer it milder). Mix everything together. 5. Pour in approximately 1 liter of water to cover the meat and vegetables. Place the lid on the pressure cooker. Once it starts to whistle, let it simmer on low heat for another 60 minutes. 6. After turning off the heat, allow the pot to release pressure completely. Check if the meat is tender and if the sauce has thickened enough. Adjust salt or spices if needed. 7. Serve the goulash hot, either on its own or with a side. We went with colorful rice, but it also works well simply with fresh bread. Why I Make This Recipe Often It’s a recipe that works well for large portions and has no complicated steps. The meat remains tender, the vegetables add flavor, and you don’t need hard-to-find ingredients. It can be adjusted for spiciness and turns out well even if you don’t have time to hover over the pot. It’s perfect when everyone is craving something hearty after a long day. Tips and Variations Tips Cut the meat into similar sizes for even cooking. Don’t skip the Eros Pista if you want the authentic taste, but adjust the amount based on your heat tolerance. If you don’t have a pressure cooker, you can use a regular pot, but it will take longer (about 2.5-3 hours, depending on the meat). Substitutions If you can’t find Eros Pista, you can use hot pepper paste or even additional hot paprika, but the flavor will be slightly different. Beef can be substituted with stew meat, but the cooking time will increase. Bell peppers can be replaced with red bell peppers. Variations You can add large diced potatoes after opening the pot, letting them simmer for another 10-15 minutes without the lid if you want a thicker version. For a saucier version, add a little extra water and adjust the tomato paste. If you prefer a more aromatic flavor, use more thyme or rosemary. Serving Ideas Most simply, goulash can be served with bread, but it also goes well with rice or even polenta if you prefer. It can also be paired with a side of plain potatoes or mashed potatoes, depending on your preference. Frequently Asked Questions How spicy is it with 2-3 tablespoons of Eros Pista? Quite spicy, but not unbearable for those used to heat. If you know you can’t handle spice, use 1 tablespoon or even less. Can I use a different type of meat besides beef? You can use regular beef, but you’ll need to cook it longer to tenderize it. I don’t recommend pork for this recipe, as the flavor will be different. Can it be made without a pressure cooker? Yes, but the cooking time increases significantly. In a regular pot, check frequently to see if you need to add liquid and if the meat has softened. What can I use instead of bell peppers? Red bell peppers are the closest alternative. It will slightly change the flavor, but not significantly. Nutritional Values Estimate per serving (out of 8): Calories: approximately 330 kcal Protein: 32 g Fat: 15 g Carbohydrates: 12 g Values may vary based on the exact type of meat, amount of oil, and sauce used. Due to the high amount of lean meat, it is a dish richer in protein and with a moderate fat content, especially if you choose to trim excess fat from the meat. Storage and Reheating Goulash keeps well in the fridge in a covered container for up to 3 days. When reheating, add a tablespoon of water if the sauce seems too thick. It doesn’t lose flavor after a day; in fact, the flavors meld even better. I don’t recommend freezing it, as the texture of the vegetables changes.

Beef goulash

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