Hungarian goulash

Name: Hungarian goulash - Anca N.
Ingredients: 700 g beef; 2 large white onions; 1 bell pepper; 1 small carrot; 100 g root celery; 1 tomato; 2 tablespoons of tomato paste; 6 potatoes; 50 ml oil; 100 g flour; 1 egg; 1 bunch of fresh parsley; water; 3 g hot paprika; 3 g sweet paprika; 1 clove of garlic; cumin; thyme; salt; pepper

Meat - Hungarian goulash by Anca N. - Recipia

Hungarian Goulash with Delicious Dumplings In this article, I will present a recipe for Hungarian goulash that will transform any meal into a memorable culinary experience. This recipe is perfect for both a family dinner and a special occasion. Goulash is a traditional dish that has managed to maintain its popularity over the years due to its rich flavors and comforting texture. Let's embark on the preparation of this savory dish! Preparation time: 30 minutes Cooking time: 1 hour and 10 minutes Total time: 1 hour and 40 minutes Servings: 6 Ingredients: For the goulash: - 700 g beef (preferably chuck or shoulder) - 2 large white onions - 1 bell pepper (red or green) - 1 small carrot - 100 g root celery - 1 fresh tomato - 2 tablespoons tomato paste - 6 potatoes - 50 ml oil - 200 ml water (plus 100 ml for steaming) - 3 g sweet paprika - 3 g hot paprika - 1 clove of garlic - 1 teaspoon cumin - 1 teaspoon thyme - Salt and pepper to taste - A bunch of fresh parsley For the dumplings: - 100 g flour - 1 egg - Water (approximately 50 ml) - Salt Preparation Steps: Step 1: Preparing the Ingredients Start by cleaning the meat of any skin, then wash and cut it into medium-sized pieces. This step is essential for achieving a tender texture of the meat after cooking. Peel and finely chop the onions. Clean the bell pepper, wash it, and cut it into thin strips. Peel the carrot and celery, and grate them on a fine grater, while peeling, washing, and cutting the potatoes into small cubes. Wash the tomato and cut it into small cubes, and chop the fresh parsley finely. Step 2: Steaming the Onions In a large pot, add the oil and 100 ml of water and heat over medium heat. Add the chopped onion, grated carrot, and celery. Cover the pot and let the vegetables steam for about 5-7 minutes, stirring occasionally. This will help develop the flavors. Step 3: Cooking the Goulash Once the onion has softened, add the tomato, bell pepper, meat pieces, and 200 ml of water. Season with salt, pepper, sweet and hot paprika, cumin, and thyme. Mix well and let the goulash simmer on low heat for 40 minutes, covered, stirring occasionally. Step 4: Preparing the Dumplings In a bowl, combine the flour, egg, salt, and water, mixing until you obtain a consistent but slightly sticky mixture. From this mixture, take small pieces with a spoon (about the size of a hazelnut) and prepare them for boiling. Step 5: Finalizing the Goulash After the meat has cooked for 40 minutes, add the diced potatoes, tomato paste, and crushed garlic. Continue to cook for another 30 minutes. Finally, add the boiled dumplings, allowing the goulash to simmer for another 5 minutes for the flavors to combine. Step 6: Serving Hungarian goulash is served hot, sprinkled with chopped fresh parsley, and a spoonful of sour cream on top will add a creamy and delicious touch. This dish pairs perfectly with fresh bread, which can be used to soak up the rich sauce. Practical Tips: - Choosing the Meat: Choose beef with a moderate fat content to achieve a tender and juicy goulash. Chuck or shoulder are the best options. - Cooking Time: Do not rush the cooking process; goulash becomes tastier as it simmers slowly. The flavors develop and intensify over time. - Variations: You can also add other vegetables like zucchini or peas to diversify the goulash. Additionally, for a spicier taste, add freshly chopped hot peppers. Nutritional Benefits: Hungarian goulash is an excellent source of protein due to the beef, while the vegetables add essential vitamins and minerals. The potatoes provide complex carbohydrates, and spices like cumin and thyme have antioxidant properties. Frequently Asked Questions: - Can the goulash be frozen? Yes, the goulash can be frozen. Let it cool completely, then transfer it to airtight containers. It is recommended to consume it within 3 months. - Can I use pork instead of beef? Of course! Pork will provide a different flavor but will be just as delicious. Serving Recommendations: This Hungarian goulash pairs perfectly with a dry red wine or a pale beer, which will highlight the rich flavors of the dish. A fresh green salad can be an excellent accompaniment to balance heavier meals. Now that you have gone through each step of this recipe, I encourage you to let your imagination soar! Experiment with the ingredients and techniques, and Hungarian goulash will surely become a favorite in your home. Cooking is an art, and every meal is an opportunity to create unforgettable moments!

Hungarian goulash

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