Szekler goulash

Name: Szekler goulash - Simona B.
Ingredients: one suitable size pickled cabbage; 500 g of pork; 3 suitable onions; 300 ml of broth (more can be added); spices (thyme; pepper).

Diverse - Szekler goulash by Simona B. - Recipia

Hungarian Goulash: An explosion of flavors from the heart of Transylvania Preparation time: 20 minutes Cooking time: 2 hours Total time: 2 hours and 20 minutes Number of servings: 4-6 Hungarian goulash is a traditional dish rich in flavors and textures, perfectly combining beef with vegetables and spices. This recipe is ideal for a family meal or a lunch where you want to impress someone special. Here’s how to prepare an authentic Hungarian goulash, step by step. Ingredients: - 800 g beef (chuck or neck are the best choices) - 2 large onions - 2-3 cloves of garlic - 1.5 kg cabbage (if it's very salty, blanch it) - 2-3 carrots - 2-3 potatoes - 2 tablespoons sweet paprika - 1 teaspoon hot paprika (optional, for a spicier taste) - 1 liter beef broth or water - Salt and pepper to taste - Oil for frying - Fresh herbs (parsley or dill) for garnish Preparation: 1. Preparing the ingredients: Start by cutting the beef into cubes of about 3 cm. Finely chop the onion and crush the garlic. Slice the carrots into rounds and the potatoes into cubes. If using salty cabbage, blanch it for 5-10 minutes and rinse it in cold water to remove excess salt. 2. Sautéing the onion: In a large pot, add 2-3 tablespoons of oil and heat over medium heat. Add the chopped onion and sauté until it becomes translucent and soft, about 5-7 minutes. This will form the base of flavors in your goulash. 3. Adding the meat: Place the beef in the pot and brown it on all sides, about 10-15 minutes. It’s crucial not to overcrowd the pot; if you have a large amount of meat, brown it in batches. 4. Seasoning: Once the meat is well browned, add the garlic, sweet paprika, and if desired, the hot paprika. Stir quickly to avoid burning the spices, then add the beef broth or water. Bring to a boil. 5. Adding the vegetables: Once the liquid is boiling, add the cabbage, carrots, and potatoes. Mix well to combine the ingredients. Cover the pot and let the goulash simmer on low heat for 1.5-2 hours, or until the meat is tender. 6. Adjusting the taste: After the goulash has cooked, taste and add salt and pepper as desired. If you want a thicker consistency, you can let it simmer uncovered for the last 10-15 minutes. 7. Serving: Serve the Hungarian goulash hot, sprinkled with fresh herbs. It is delicious alongside a slice of fresh bread or with polenta. Practical tips: - Use beef with a moderate fat content to achieve a juicy goulash. - Paprika is the secret to flavor! Choose a quality paprika, ideally from Hungary, to enhance the flavors. - You can also add other vegetables, such as bell peppers or celery, for a richer goulash. - The goulash is even better the next day when the flavors have had time to blend, so prepare it a day in advance for a festive meal. This Hungarian goulash is a simple and delicious recipe, perfect for bringing a touch of tradition to your table. Whether you serve it on a special occasion or simply on a chilly day, it will surely be appreciated by all your loved ones!

Category: Diverse Author: Simona B. Views: 1 Date: 29.09.2024

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