Goulash

Goulash with veal and pork: A traditional recipe full of warmth

Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 6-8

Who doesn't dream of a warm, steaming bowl of goulash, with enticing aromas of meat and vegetables? This classic recipe for goulash with veal and pork will not only delight your taste buds but also bring a touch of nostalgia, reminding you of joyful family meals. Moreover, it is a perfect option for cooler days when you need something hearty and comforting.

About goulash

The origins of goulash are deeply rooted in the culinary traditions of local communities, being a dish that has evolved over time. It was originally cooked by shepherds who used simple but nutritious ingredients to satisfy their hunger after a long day. Today's goulash has evolved but remains a symbol of conviviality and seasonal gastronomy.

Ingredients

- 300 g pork (thigh)
- 300 g veal (ribs)
- 1.5 kg potatoes
- 2 carrots
- 2 onions
- 1 parsley (leaves)
- ½ celery
- 1 tablespoon lard
- ½ kohlrabi
- 1 packet of cumin
- 2 tablespoons paprika paste (sweet or hot)
- 1/2 teaspoon ground pepper
- 1 egg
- 100 g flour
- 50 g butter
- Salt and pepper to taste

Useful for the recipe

Make sure you have all the ingredients on hand before you start. This will make your cooking process much more enjoyable and organized. Additionally, you can use fresh veal and pork, as the quality of the meat will influence the final taste of the goulash.

Preparing the meat

1. Boiling the veal
In a large pot, bring 2 liters of water to a boil. Add the veal and boil for about 1 hour and 30 minutes. It is important to check the meat and boil it until it becomes tender. If necessary, you can continue boiling for a few more minutes.

2. Preparing the cumin
Once the meat is boiled, remove it to a plate. Use the same water in which the meat was boiled to add the cumin, giving it a flavorful and deep taste.

3. Preparing the pork
In another pot, finely chop the onion and sauté it in lard until it becomes translucent. Add the diced carrots and celery, sautéing the vegetables for a few minutes.

4. Adding the pork
Cut the pork into cubes and add it over the sautéed vegetables. Cover with water and let it boil. Add the paprika paste and ground pepper, mixing well.

Adding the vegetables and finishing the cooking

5. Combining the veal with the goulash
Once the vegetables and pork are boiled, add the veal to the pot. Strain the water in which the cumin was boiled and add it to the goulash. This step will intensify the flavors.

6. Preparing the potatoes
Peel the potatoes and cut them into thin strips (like French fries). Add them to the pot and let them boil for about 20 minutes or until they become soft. Season with salt and pepper to taste.

Preparing the dumplings

7. Mixing the ingredients
In a bowl, mix the whole egg with melted butter and flour until you get a thick and sticky dough. These dumplings will add a wonderful texture to your goulash.

8. Boiling the dumplings
Boil 2 liters of salted water. Use a spoon to take portions of the dumpling dough and add them to the boiling water. Once cooked, strain them and rinse under cold water to stop the cooking process.

Finishing the goulash

9. Adding the dumplings
Add the dumplings to the goulash pot and gently mix to incorporate them. Finally, sprinkle fresh chopped parsley on top, adding a touch of freshness.

Serving and suggestions

The goulash is served hot, alongside a slice of fresh bread or polenta. You can accompany this dish with a simple green salad to add a contrast of textures and balance the flavors.

Useful tips

- Varieties: You can experiment with different types of meat, such as lamb or chicken, to create a personalized version of goulash.
- Spices: Adding a tablespoon of smoked paprika can provide an additional flavor note.
- Dumplings: If you prefer a less traditional version, you can replace the dumplings with pasta or rice, which pair very well with goulash.

Calories and nutritional benefits

A serving of goulash contains approximately 450-500 calories, depending on the exact proportions of the ingredients used. It is rich in protein due to the meat and provides a significant amount of vitamins and minerals from the vegetables. Goulash is also an excellent source of carbohydrates due to the potatoes, providing long-lasting energy.

Frequently asked questions

- Can I use turkey instead of veal?
Yes, turkey can be a healthy alternative, but it will slightly change the texture and flavor of the goulash.

- How can I store goulash?
Goulash stores well in the refrigerator for 2-3 days. You can reheat it in the oven or on the stove.

- Is goulash suitable for freezing?
Yes, you can freeze goulash for 1-2 months. Make sure to let it cool completely before transferring it to freezing containers.

I hope this recipe for goulash with veal and pork will inspire you to cook and enjoy delicious moments with your loved ones. Enjoy your meal!

 Ingredients: 300 g pork (thigh) 300 g veal (I used ribs) 1.5 kg potatoes 1 pack of cumin 2 carrots 2 onions 1 parsley 1/2 celery 1 tablespoon lard 1/2 kohlrabi 1 bunch of green parsley paprika paste (sweet or hot) 2 tablespoons ground pepper 1 egg 100 g flour 50 g butter salt pepper