Goulash in a cauldron with beef

Goulash in a cauldron with beef - a traditional Hungarian recipe, enthusiastically adopted in Transylvania, that combines rich flavors and simple ingredients for a savory result. Get ready to enjoy a hearty meal, perfect for winter evenings or gatherings with family and friends. This goulash recipe is not only simple but also delicious, offering an authentic culinary experience.

Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 4-6

Ingredients:
- 250 g beef shoulder (choose meat with a bit of fat for better taste)
- 200 g smoked bacon (for extra flavor)
- 300 g cabbage (thinly sliced)
- 300 g mixed vegetables (carrots, peppers, zucchini - choose your favorite vegetables)
- 1 large onion (finely chopped)
- ½ celery (cut into small cubes)
- 1 can of dried chili beans or 200 g mixed dried beans (soaked in advance)
- 1 tomato (chopped)
- 1 smaller ham hock (optional, for a more intense flavor)
- 50 ml oil
- 1 clove of garlic (crushed)
- Salt and pepper to taste
- Fresh parsley leaves (for garnish)

Preparation:

1. Start by preparing the ingredients. If using dried beans, make sure they have been soaked in cold water overnight. This step is essential to reduce cooking time and achieve a pleasant texture. If opting for canned beans, add them only at the end.

2. In a large pot or cauldron, heat the oil over medium heat and add the chopped onion. Sauté the onion for about 5 minutes until it becomes translucent. Then add the diced bacon and let it brown slightly, releasing its aroma.

3. Once the bacon is well cooked, add the cubed beef. Brown the meat on all sides for about 10 minutes. This step is important to seal in the juices and intensify the flavor.

4. Add the cabbage, celery, and mixed vegetables to the pot. Stir well and let them cook together for 5-7 minutes. These vegetables will give the goulash a unique texture and flavor.

5. If using dried beans, now is the time to add them along with 1 liter of water. If using canned beans, save them for later. Add the chopped tomato, salt, and pepper to taste. Cover the pot and let it simmer on low heat for about 1 hour.

6. After an hour, check the meat - it should be tender. Remove the meat from the pot, debone it, and cut it into cubes, then return it to the goulash. Stir and let it simmer together for another 30 minutes.

7. In the last 10 minutes of cooking, add the canned beans if you chose this option. This way, the beans will heat up without breaking apart.

8. Finally, taste and adjust the seasonings. Serve the goulash hot, garnished with fresh parsley leaves and alongside a garlic sauce or sour cream, to add a creamy touch to the dish.

Personal suggestion: You can accompany the goulash with warm polenta, which will wonderfully absorb the rich sauce. Also, try adding a pinch of sweet paprika to the spice mix for a deeper flavor.

This beef goulash in a cauldron is a simple yet flavorful recipe, perfect for family meals. Enjoy every bite and let yourself be carried away by traditional flavors!

 Ingredients: 250 g beef back, 200 g bacon, 300 g cabbage, 300 g mixed vegetables, 1 onion, half a celery root, 1 can of dried beans with chili or 200 g mixed dried beans, 1 tomato, 1 smaller ham hock, 50 ml oil, 1 clove of garlic, salt, pepper, parsley leaves.

 Tags:  meat recipes beef dishes