Goulash like in Timisoara

Goulash like in Timișoara – A recipe of soul and tradition

If you are looking for a goulash recipe that warms you up and brings back memories of moments spent with loved ones, you have come to the right place. Goulash is more than just a simple dish; it is a story, a blend of cultural influences, and a culinary journey that transports you to the heart of a vibrant community. In Timișoara, we have drawn from Hungarian, German, Serbian, and Bulgarian traditions, creating a truly special goulash, full of flavors and personality. Let’s get started!

Preparation time: 20 minutes
Cooking time: 1 hour and 20 minutes
Total time: 1 hour and 40 minutes
Number of servings: 6

Ingredients:

- 800 g goulash meat (a mix of pork and beef)
- 4-5 onions (ideally, one red for a sweeter taste)
- 600 g potatoes
- 1 carrot
- 3 cloves of garlic
- 150 ml tomato juice
- 150 g red bell pepper (you can also use frozen pepper)
- 150 ml ketchup (pepper + tomatoes)
- 70 g butter
- 1 packet (20 g) Hungarian goulash spices (salt, pepper, chili, cumin, garlic, thyme, parsley)
- 2 bay leaves

Step-by-step preparation:

1. Preparing the ingredients: To start, peel and cut the onions into large pieces. The onion is the base of flavors in this goulash, so don’t hesitate to use a red onion for a sweet note. Peel and slice the carrot, adding vibrant color and delicate texture to the dish.

2. Sautéing the vegetables: In a large pot, melt the butter over medium heat. Add the onion and carrot, allowing them to sauté for 5 minutes. Remember to stir constantly to avoid burning. This step is crucial for developing the base flavors.

3. The meat: Cut the meat into suitable cubes (about 3-4 cm) and add it to the pot. Let it fry until it turns whitish, which will help seal in the juices. This step is essential for achieving a juicy goulash.

4. The flavors: Once the meat is sealed, add the chopped pepper and thinly sliced garlic. Let everything cook for 4-5 minutes, stirring occasionally to combine the flavors.

5. The liquid base: Now it’s time to add the tomato paste, ketchup, and 1 liter of boiling water. Stir well to integrate all the ingredients. Cover the pot with a lid and let it simmer on low heat for about an hour. This will allow the meat to become tender and absorb the flavors from the spices.

6. Seasoning: After an hour, add the packet of goulash spices. If you don’t have this packet, you can create a mix with salt, pepper, chili, cumin, and bay leaves. Don’t forget to add a hint of hot paprika for a spicier taste. Let everything simmer for another 20 minutes.

7. The potatoes: Meanwhile, peel the potatoes and cut them into large pieces. Boil them in a separate pot with a liter of water and a bit of salt for 15 minutes. Once they are almost cooked, drain the water and add them to the goulash.

8. Finalizing the dish: Let the goulash simmer together with the potatoes for another 10-15 minutes on low heat. Check the taste and adjust with salt, pepper, or other spices to your liking.

9. Serving: The goulash is ready! It can be served hot, alongside a slice of fresh bread or with a crispy green salad. If you want a touch of freshness, add some chopped parsley on top before serving.

Useful tips:
- If you prefer a creamier goulash, you can add sour cream at the end, mixing it well.
- This goulash can also be made with flour dumplings instead of potatoes. In this case, skip the potatoes and add the dumplings in the last 10 minutes of cooking.
- The goulash keeps well in the refrigerator and is even tastier the next day when the flavors have had time to meld.

Approximate nutritional information (per serving):
- Calories: 450
- Protein: 30 g
- Carbohydrates: 40 g
- Fat: 20 g

This goulash is not only a delicious choice but also a rich source of nutrients, thanks to the meat and fresh vegetables. It will keep you full and energized, perfect for family meals or a night with friends.

Frequently asked questions:
- Can I use chicken instead of pork and beef? Yes, chicken is a lighter alternative, but the taste will be different.
- Can the goulash be frozen? Yes, it is ideal for freezing. Make sure to let it cool completely before dividing it into portions and freezing.
- What drinks pair best with goulash? A cold blonde beer or a light red wine are excellent choices.

Now that you have all the necessary information, it’s time to start cooking. I wish you great success in the kitchen and to enjoy every spoonful of this delicious goulash like in Timișoara! Enjoy your meal!

 Ingredients: 800 g goulash meat (I used a mix of pork and beef) 4-5 onions (one red) 600 g potatoes 1 carrot 3 cloves of garlic 150 ml tomato juice 150 g red bell pepper (frozen) 150 ml ketchup with peppers and tomatoes 70 g butter 1 packet of 20 g Hungarian goulash spices: salt, pepper, chili, cumin, garlic, thyme, parsley, bay leaves, etc. 2 bay leaves

 Tags:  pork goulash