Hungarian goulash with new potatoes

Name: Hungarian goulash with new potatoes - Severina L.
Ingredients: 1 kg lean pork tenderloin; 2 onions; 1 carrot; 1 yellow bell pepper; 10; 12 small new potatoes; 300 g tomatoes in their own juice; 1; 2 tablespoons tomato paste; 1 tablespoon sweet paprika; salt; pepper; fresh parsley; 3 cloves of garlic; 3 tablespoons oil

Meat - Hungarian goulash with new potatoes by Severina L. - Recipia

Hungarian Goulash with New Potatoes – A Classic and Flavorful Recipe Christ is Risen! Today, I invite you to discover with me the magic of Hungarian goulash, a recipe that will remind us of hearty meals filled with flavor and warmth. This dish is not only a delight for the taste buds but also an excellent choice for cool days when we seek comfort in our meals. Hungarian goulash is prepared with tender meat, fresh vegetables, and aromatic spices, and today we will enrich it with new potatoes to give it a unique texture and taste. Total preparation time: 1 hour Cooking time: 40 minutes Preparation time: 20 minutes Servings: 4-6 Ingredients needed: 1 kg lean pork 2 large onions 1 carrot 1 yellow bell pepper (or red for extra color) 10-12 new potatoes (preferably small) 300 g canned tomatoes (for an authentic taste) 1-2 tablespoons tomato paste 1 tablespoon sweet paprika Salt and pepper to taste 3 cloves of garlic 3 tablespoons oil (sunflower or olive, as preferred) Fresh parsley, finely chopped A Brief History of Goulash: Goulash has its origins in the culinary traditions of shepherd communities, and the recipe has evolved over time, with each region adding its own ingredients and spices. Goulash is a combination of meat, vegetables, and seasonings, cooked slowly to allow the flavors to meld together. It is a symbol of hospitality and conviviality, often served at family meals or gatherings with friends. Step by Step: How to Prepare Perfect Hungarian Goulash 1. Preparing the ingredients: Start by washing the pork under cold running water. Then, use a kitchen towel to pat it dry. Cut the meat into cubes of about 3-4 cm to ensure even cooking. Peel the onions and chop them finely. Remove the seeds from the yellow bell pepper and cut it into small cubes, while the carrot should be peeled, halved lengthwise, and then sliced thinly. 2. Cooking the meat: In a large pot, add the 3 tablespoons of oil and heat it over medium heat. Once the oil is hot, add the meat cubes and brown them on all sides until they develop a golden crust, about 5-7 minutes. 3. Adding the vegetables: Once the meat is browned, add the chopped onion, bell pepper, and carrot. Stir well and let the vegetables sweat with the meat for 3-4 minutes. This will help develop the flavors. 4. Boiling the goulash: Cover the ingredients with water (about 1.5 liters) and, when it starts to boil, add salt, pepper, and the sweet paprika. Cover the pot with a lid and let the goulash simmer over medium heat for 30 minutes, stirring occasionally. 5. Adding the tomatoes: While the goulash is simmering, chop the tomatoes into small cubes. When the meat is almost cooked (it should be tender), add the tomatoes and, if necessary, add more water, making sure the goulash doesn’t become too dry. 6. Preparing the potatoes: Wash the new potatoes thoroughly under running water to remove any impurities. If they are too large, you can cut them in half. When the meat is nearly cooked, add the potatoes to the pot. Let them boil for about 15 minutes until they are tender but not mushy. 7. Finishing the dish: Once the potatoes are ready, incorporate the tomato paste and let the goulash simmer for another 3-4 minutes. Taste and adjust the seasoning as desired. Once all the ingredients are well combined, remove the pot from the heat. 8. Serving: Peel the garlic and slice it thinly. Add the garlic to the goulash, then sprinkle the chopped fresh parsley on top. Cover the pot and let the dish sit for 10 minutes to allow the flavors to develop. Serving Suggestions: Hungarian goulash is typically served with fresh bread, perfect for soaking up its delicious sauce. You can also opt for a light green salad for a fresh contrast. Additionally, a dry red wine or craft beer can perfectly complement the meal. Possible Variations: If you want to give your goulash a personal touch, you can add mushrooms, zucchini, or even hot peppers if you enjoy spicy food. You can also use beef instead of pork for a classic goulash variation. Frequently Asked Questions: 1. Can I use another type of meat? Yes, you can use beef or even trout, depending on your preferences. 2. How can I freeze goulash? Goulash freezes well. Let it cool completely, then place it in airtight containers and freeze. It can be kept for up to 3 months. 3. What side dish goes best? Besides fresh bread, you can serve goulash with polenta or mashed potatoes. 4. How many calories are in a serving of goulash? A serving of Hungarian goulash with new potatoes contains about 500-600 calories, depending on the ingredients used. It is a nourishing and filling meal, perfect for a family dinner. Nutritional Benefits: Goulash is an excellent source of protein due to the pork, and the vegetables add plenty of vitamins and minerals. New potatoes are a good source of carbohydrates, providing energy and satiety. Consuming garlic and parsley also brings additional health benefits. In conclusion, Hungarian goulash with new potatoes is not just a meal, but a culinary experience that brings family and friends together. This simple yet flavorful dish deserves to be savored and shared. So put on your apron and get ready to delight your taste buds with this traditional recipe! Enjoy your meal!

Hungarian goulash with new potatoes

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