Hungarian goulash with new potatoes

Hungarian goulash with new potatoes: a recipe that combines tradition with flavor, bringing an authentic taste to your table, enriched by the rich aromas of vegetables and meat. This recipe is not only simple but also full of history, with deep roots in Central European cuisine, where dishes cooked with love and patience have been passed down from generation to generation. Goulash is ideal for family meals, bringing a sense of warmth and conviviality.

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Number of servings: 6

Ingredients:
- 1 kg lean pork tenderloin
- 2 large onions
- 1 carrot
- 1 yellow bell pepper
- 10-12 new potatoes (preferably small)
- 300 g canned tomatoes
- 1-2 tablespoons tomato paste
- 1 tablespoon sweet paprika
- Salt and pepper to taste
- 3 cloves of garlic
- 3 tablespoons olive oil or sunflower oil
- Fresh parsley for garnish

Preparation:

1. Preparing the ingredients: Start by washing the pork tenderloin well. Gently pat it dry with a towel, and cut it into cubes of about 3-4 cm. This will help the meat cook evenly. Then, peel the onion and chop it finely. Remove the seeds from the bell pepper and cut it into small cubes, and peel and slice the carrot thinly.

2. Heating the oil: In a large pot, add the 3 tablespoons of oil and heat it over medium heat. When the oil is hot, add the meat cubes and brown them on all sides until golden. This step is essential as it develops the flavors, and the meat will become tastier.

3. Adding the vegetables: Once the meat is browned, add the chopped onion, bell pepper, and carrot. Sauté these vegetables with the meat for 3-4 minutes, stirring occasionally. This process will release the juices of the vegetables and intensify the goulash's flavor.

4. Boiling the goulash: Cover everything with water (about 1.5 liters) and bring to a boil. Once it starts boiling, add salt, pepper, and sweet paprika. Cover the pot with a lid and let it simmer over medium heat for about 30 minutes.

5. Adding the tomatoes: After the meat has cooked well, add the diced tomatoes and add water if necessary. The goulash should have a slightly liquid consistency, not too thick. Let it boil for another 15 minutes, so the flavors combine harmoniously.

6. The potatoes: Wash the new potatoes well under running water, and if they are too large, cut them in half. Add the potatoes to the goulash, making sure they are covered with liquid. Let them boil for 15 minutes or until the potatoes are tender.

7. Finalizing: Incorporate the tomato paste for added intensity and mix well. Cook for another 3-4 minutes, then taste to adjust the salt and pepper to your liking.

8. The garlic and serving: Peel the garlic and slice it thinly. Add it to the hot goulash, then sprinkle the chopped fresh parsley on top. Cover the pot and let it rest for 10 minutes, so the flavors meld even better.

Serving suggestions: Hungarian goulash with new potatoes is served hot, ideally alongside a slice of fresh bread or polenta. A salad of pickled cabbage or a salad of tomatoes and cucumbers perfectly complements this dish. You can accompany it with a glass of dry red wine, which will enhance the rich flavors of the goulash.

Nutritional benefits: This recipe offers an excellent combination of protein from the meat, vitamins, and minerals from the vegetables, making it a nutritious and satisfying meal. The potatoes provide complex carbohydrates that offer energy, while parsley is a good source of vitamin C and antioxidants.

Frequently asked questions:
1. Can I use another type of meat? Yes, you can replace the pork tenderloin with beef or chicken, but the cooking time will vary.
2. How can I adapt the recipe for a vegetarian goulash? You can replace the meat with mushrooms or tofu and add more vegetables, such as zucchini or eggplant.
3. What can I do with the leftovers? The goulash keeps well in the fridge and can be reheated. It is also even tastier the next day when the flavors have melded even better.

Variations: You can experiment with different spices, adding cumin or bay leaves for a more complex flavor. You can also use sweet potatoes for a different note and natural sweetness.

This Hungarian goulash with new potatoes is not just a meal but a culinary experience that brings back memories of family meals, smiles, and shared stories. With every bite, you will feel closer to the traditions that have shaped our tastes and kitchens. So, put on your chef's clothes and start cooking! You will lick your fingers, we promise!