Original beef goulash recipe

Beef Goulash – A traditional recipe full of flavors and history

Goulash is an emblematic dish with deep roots in culinary traditions. Over time, this recipe has evolved, but its essence remains the same: a hearty stew, rich in flavors, that brings joy and warmth to family meals. Whether you choose to prepare it with beef, pork, or lamb, goulash is an excellent choice for a comforting dinner. In this recipe, I will share the secrets to achieving an authentic, flavorful, and delicious goulash that you will want to make again and again at your table.

Preparation time: 30 minutes
Cooking time: 2 hours
Total: 2 hours and 30 minutes
Servings: 10

Ingredients:

- 1.5 kg beef or minced meat (you can also use pork or lamb)
- 300 g smoked bacon
- 2 kg onions
- 3 carrots
- ½ celery
- 1 parsley root
- 3 cloves of garlic
- 1.5 liters semi-dry red wine
- 5 tablespoons flour
- 800 g sweet paprika
- 1 liter broth
- 3 bay leaves
- Pepper, salt, to taste
- Hot pepper paste, to taste
- 3 tablespoons ground cumin
- A large bunch of fresh parsley
- A small bunch of celery leaves
- 400 g lard
- 3 liters bone broth (optional, for a richer taste)

Preparation:

1. Preparing the ingredients: Start by peeling and slicing the onions, carrots, celery, and parsley into larger rounds. It is important that the vegetables are cut evenly to cook uniformly. The beef should be cut into large cubes, about 3-4 cm. This will help retain the juices in the meat and prevent it from drying out.

2. Heating the fat: In a large pot, heat the diced smoked bacon. Let it melt until crispy and releases the fat. Then add half of the lard, which will provide consistency and extra flavor to the goulash.

3. Sautéing the vegetables: Add the sliced onions and sauté until translucent, then add the carrots, celery, and crushed garlic. If necessary, you can add more lard to prevent the vegetables from sticking. When the vegetables start to soften and take on a nice golden color, it's time to add the meat.

4. Cooking the meat: Add the meat pieces to the pot and let them brown evenly. It is essential not to stir too often, allowing the meat to sear well.

5. Seasoning: Once the meat is browned, add the bay leaves, parsley, lovage, celery, and spices (cumin and pepper). Gently stir to combine the flavors. Then add the flour and let everything sauté for a few minutes to develop the flavors.

6. Adding the paprika: Now, it’s time to remove the pot from the heat and add the sweet paprika. This step is crucial! Adding paprika while on the heat risks creating a bitter taste. Make sure to mix well, then add the red wine. Place the pot back on the heat and let it simmer for about 10 minutes.

7. Adding the liquid: After it has simmered, add enough water or bone broth to cover the meat. This will help achieve a juicy and flavorful stew.

8. Boiling phase: When the meat is nearly cooked, add the broth, a bit of sugar (4-5 tablespoons) to balance the acidity, and hot pepper paste if you like it a bit spicy. Let it simmer on low heat, stirring occasionally to prevent sticking. It is essential to gently shake the pot so that the ingredients do not stick.

9. Finalizing: When the meat is tender and the sauce has reduced, let the goulash cool slightly. This will allow the flavors to intensify.

10. Serving: Goulash is best served with small dumplings or warm polenta. Garnish with chopped fresh parsley for an extra touch of color and freshness.

Practical tips:

- Choose the meat carefully: Beef with a higher fat content will make the goulash juicier and tastier.
- Quality paprika: Use quality sweet paprika, as this will greatly influence the final taste of the dish.
- The wine: Choose a semi-dry red wine that adds extra flavor. You can also use white wine if you prefer a lighter taste.
- Spicy version: If you like spicy food, add a few fresh chili peppers or a hot pepper sauce along with the paste.
- Storing leftovers: Goulash stores well in the fridge, and the taste improves the next day, making it an excellent choice for meal prep in advance.

Nutritional benefits: This beef goulash is rich in protein due to the meat, and the vegetables provide a wealth of vitamins and minerals. The fats from the bacon and lard provide energy, while the spices add not only flavor but also antioxidant properties.

Frequently asked questions:

1. Can I use chicken? Although the traditional recipe is with beef, you can adapt the recipe for chicken. The cooking time will be shorter.
2. How can I make the goulash spicier? Add more hot pepper paste or a few chopped fresh chili peppers.
3. What side dishes go best? Dumplings, polenta, or a slice of rustic bread are excellent options.
4. Can I freeze it? Yes, goulash freezes very well. Make sure to let it cool completely before placing it in airtight containers.

This beef goulash is not just a meal, but an experience, a story that unfolds with each tasting. Whether enjoyed with family or friends, each spoonful brings a note of tradition and warmth. So, embrace this recipe with love and joy! Enjoy your meal!

 Ingredients: 15kg beef or veal 2kg onions 3 carrots half a celery 1 parsley 1.5 liters of semi-dry red wine 5 tablespoons of flour 3 heads of garlic 800g sweet paprika 1 liter of broth bay leaves pepper salt to taste hot pepper paste to taste 3 tablespoons of ground cumin a large bunch of parsley and one of lovage a small bunch of celery leaves smoked bacon 300g 400g lard optionally 3 liters of bone broth beef fat

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