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This hearty goulash is prepared with tender beef, onions, garlic, bell peppers, potatoes, and carrots. First, the onions are fried until golden brown, then the meat is seared and seasoned with paprika and tomato paste. After deglazing with beef broth, the goulash simmers for 1.5 to 2 hours until the meat is tender. Then, the vegetables and spices are added, and everything is reduced to a creamy consistency. Finally, season with salt, pepper, and optionally a little vinegar or lemon juice. Perfect with bread, dumplings, or potatoes – enjoy!
This traditional goulash is a truly comfort food dish, boasting tender braised beef, aromatic spices, and fresh vegetables. Preparation begins with frying finely chopped onions in hot oil or lard until golden brown – this step is crucial for the goulash's intense flavor. Next, garlic and diced beef are added, which are seared all over to create a rich roasted base.
Sweet and hot paprika, along with tomato paste, are stirred in for a spicy depth. After deglazing with beef broth or water, the meat is slowly braised over low heat, making it extra tender and creating a creamy sauce. Bay leaves and caraway seeds add additional flavor nuances to the dish during the braising process.
Ingredients:
1 kg beef (shoulder or rump), cut into bite-sized cubes
3 large onions, finely chopped
2 garlic cloves, finely chopped
3 tablespoons or vegetable oil
2 tablespoons sweet paprika
1 tablespoon hot paprika
2 tablespoons tomato paste
1-2 fresh bell peppers, cut into strips
3-4 potatoes, peeled and diced
2 carrots, sliced
1-2 bay leaves
1 teaspoon caraway seeds
Salt and pepper to taste
1 liter beef broth or water
Optional: 1-2 tablespoons vinegar or lemon juice (for a slightly sour taste)
Preparation:
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