Hungarian Goulash

To prepare a savory gulyás, the first step is to take care of the pork, which will be the base of this delicious dish. We start by washing the meat under a stream of cold water, ensuring that we remove any impurities. Once cleaned, we cut the meat into suitable, uniform-sized pieces so that it cooks evenly. We sprinkle a generous layer of freshly ground pepper over the meat, adding a hint of flavor.

In a large pot, we melt the butter over medium heat. When the butter reaches an optimal temperature, we add the pieces of meat and fry them until they are nicely browned on all sides. This process will seal in the juices of the meat and add a crispy texture. After the meat is well browned, we add the onion cut into small quarters, along with the garlic slices. We let the ingredients sauté together, stirring occasionally, until the onion becomes translucent and the garlic releases its flavors.

Now is the time to intensify the flavors. We sprinkle sweet paprika, salt, and add a few bay leaves, which will provide a deep taste. We pour a splash of vinegar, which will add a note of acidity, and add the peeled, diced tomatoes. It is important to use quality tomatoes, as they will influence the final taste of the gulyás. After adding all the ingredients, we pour 700 ml of hot water into the pot and let everything simmer on low heat, covering the pot with a lid, for an hour and a half.

In the meantime, we take care of the vegetables that will complete the dish. We clean the hot peppers, removing the seeds and cutting them into thin strips, and for the potatoes, we peel and dice them. After an hour of boiling, we add the hot peppers to the gulyás, bringing a spicy note that will give the dish a unique character. About 15 minutes before the gulyás is ready, we also add the diced potatoes, ensuring that they will cook evenly and absorb the delicious flavors from the sauce.

To thicken the sauce, we mix the starch with a little cold water until we obtain a smooth paste, which we add to the gulyás, stirring well. Finally, we incorporate the sour cream, which will add creaminess and balance the spicy and salty flavors. We let the dish simmer for a few more minutes, so that all the ingredients can absorb the flavors. We serve the gulyás hot, sprinkled with freshly chopped parsley, alongside a slice of fresh bread, to savor every drop of this traditional delight.