Spicy Hungarian Goulash

Name: Spicy Hungarian Goulash
Ingredients: 300 g beef pulp; 600 g potatoes; 1 carrot; 1 parsnip; 1 slice of celery; 3 onions; 3 peppers; 2 teaspoons of pepper paste; 1 teaspoon of tomato paste (not sour); oil; salt; sweet paprika; hot paprika; pepper; fresh parsley; sour cream optional

Meat - Spicy Hungarian Goulash by Clara E. - Recipia

Hungarian spicy goulash is made in two stages: first, the meat is cooked, and separately, the vegetables are softened. In the end, everything is boiled together with potatoes, tomato paste, and paprika. It's important that the paprika doesn't stay on the heat for too long before adding the liquid, as it can burn and give the dish a bitter taste. Quick Info Total time: not specified in the original recipe; it depends on how quickly the meat boils. Preparation time: about 20-30 minutes for cleaning and chopping the ingredients. Cooking time: until the meat and potatoes are cooked; the exact time is not specified. Servings: the amount is suitable for approximately 4 servings, depending on how large the portions are. Difficulty: medium. Type of recipe: beef or veal goulash, with vegetables and potatoes. Ingredients 300 g veal 600 g potatoes 1 carrot 1 parsnip 1 slice of celery 3 onions 3 peppers 2 teaspoons pepper paste 1 teaspoon tomato paste, preferably one that is not sour 2-3 tablespoons oil for the meat 4-5 tablespoons oil for the vegetables Salt, to taste Sweet paprika Hot paprika Pepper Fresh parsley Sour cream, optional, for serving The amount of paprika is not specified in the original recipe. It is added to taste, depending on how sweet and spicy you want the goulash to be. Preparation Method 1. Prepare the meat Wash the meat and cut it into small cubes, about the same size as the potato pieces. Heat 2-3 tablespoons of oil in a pot and sauté the meat until it slightly changes color. Then pour in enough boiling water to allow the meat to boil, and leave it on the heat. Do not add too much water at the beginning. If the liquid decreases during boiling, you can gradually add a little boiling water. 2. Chop the vegetables While the meat is boiling, clean the onions, celery, and peppers. Cut them not too finely. Slice the carrot and parsnip into rounds. In another pot or pan, heat 4-5 tablespoons of oil and add all the vegetables. Let them cook on very low heat, covered, until they are almost completely softened. Check especially the carrot, as it usually takes longer to cook than the onion or pepper. When the vegetables are soft, turn off the heat and set them aside until the meat is ready. 3. Prepare the potatoes Peel the potatoes, wash them, and cut them into small cubes, about the same size as the meat pieces. Keep them in a bowl of cold water until you add them to the goulash. 4. Prepare the vegetable base When the meat is cooked, put the vegetables back on the heat and warm them up. Add the tomato paste, salt to taste, and the pepper paste. Follow with the sweet paprika and hot paprika. The order is important: tomato paste, salt, pepper paste, then paprika. After adding the paprika, stir two or three times, without leaving it on the heat for long. 5. Combine the ingredients Immediately after mixing in the paprika, pour the meat along with the cooking liquid over the vegetables. Also, add the drained potatoes. Let the goulash simmer on low heat until the potatoes and meat are well cooked. Stir occasionally, gently, so you don't mash the potatoes. If you notice there is too much liquid, leave the pot uncovered towards the end of cooking, so some of the liquid evaporates. If, on the contrary, it decreases too much, add a little boiling water. It’s easier to add liquid gradually than to fix an overly watery goulash. 6. Serve Serve the goulash hot, garnished with fresh parsley and pepper. Sour cream is optional. In the original recipe, it is preferred without sour cream, but it can be added directly to the plate, to taste. Why I make this recipe often I love this recipe because it doesn’t require many complicated steps, but it does need a little attention to the order of the steps. The meat cooks separately, the vegetables soften well, and at the end, the potatoes absorb the flavor of the sauce. It’s also a practical dish for a hearty meal, as the meat, vegetables, and side dish are all in the same pot. Additionally, the amount of liquid can be easily adjusted during cooking, depending on how thick I want the goulash to be. Tips Do not add too much water over the meat at the beginning. Add as needed for boiling and only top up if the liquid decreases. The vegetables should be softened on low heat, covered. If the heat is too high, the oil may be consumed before the carrot and celery are soft enough. Be careful after adding the paprika. Stir briefly and immediately pour the meat with the liquid over the vegetables. Paprika left too long on the heat can develop an unpleasant taste. The potatoes should be cut small, similar in size to the meat cubes. This way, they cook in a similar time and are easier to serve. Salt can be adjusted towards the end, after all the ingredients have cooked together. Substitutions Veal can be replaced with beef, as the recipe is also known as beef goulash. However, the cooking time may vary depending on the type and tenderness of the meat. Fresh parsley can be omitted at serving if you don’t have it on hand. Sour cream is not mandatory. The goulash can be served simply, as presented in the basic recipe. Variations For a spicier goulash, you can use more hot paprika or more pepper paste, but it's better to add it gradually. The taste should be checked after the sauce starts to boil with all the ingredients. If you prefer a milder taste, keep the hot paprika in small amounts and rely more on the sweet paprika. The consistency can be adjusted by boiling the potatoes without a lid. This way, more water evaporates, and the goulash becomes thicker. If you want more sauce, the pot can remain covered for a longer period. Serving Ideas Serve the goulash as soon as it’s ready, while it’s hot. Sprinkle fresh parsley and pepper in the bowl. Sour cream can be added separately, only if you like the combination. Since it already contains meat, potatoes, and vegetables, there’s no need for a separate side dish. It is sufficient to be served as a main course. Frequently Asked Questions Can I use beef instead of veal? Yes. Beef is a suitable substitute. Just make sure to check the meat during cooking, as it may need more time to become tender. How much water should I add? The recipe does not specify a fixed amount. Add boiling water just enough to allow the meat to boil, without filling the pot. If the liquid decreases, gradually top it up. In the end, if there is too much liquid, boil the potatoes without a lid. Why is paprika added just before the meat and liquid? Paprika needs to be briefly mixed with the vegetables and then immediately covered with liquid. If it stays too long on the heat, it can burn and change the taste of the goulash. Do I need to keep the potatoes in cold water? Yes, in the original recipe, the peeled and chopped potatoes are left in cold water until they are added to the pot. Drain them before boiling. Can the goulash be served with sour cream? Yes, sour cream is optional. It is added to the plate when serving. The recipe can also be enjoyed without sour cream. Nutritional Values The values below are estimates and depend mainly on the actual amount of oil, the type of meat, and whether sour cream is used. The estimate assumes the dish is divided into 4 servings and does not include sour cream. Per serving: Calories: approximately 450-520 kcal Protein: approximately 18-23 g Carbohydrates: approximately 32-38 g Fat: approximately 20-27 g The largest variation comes from the oil, as the recipe uses 2-3 tablespoons for the meat and another 4-5 tablespoons for the vegetables. If some oil remains in the pot or a smaller amount is used, the caloric intake will be lower. A serving of sour cream added at the end increases the nutritional values. Storage and Reheating If there is leftover goulash, let it cool and store it in the refrigerator in a covered container. It is recommended to be consumed within 2-3 days. When reheating, place only the necessary amount in a pot and heat it on low. If the sauce has thickened, you can add a little water, then stir carefully to avoid mashing the potatoes. The dish should be heated well before serving.

Spicy Hungarian Goulash

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