Goulash

Beef Goulash with Potatoes: A Classic and Comforting Recipe

Preparation time: 15 minutes
Cooking time: 1 hour and 45 minutes
Total time: 2 hours
Number of servings: 6

In a world filled with sophisticated dishes and culinary trends, some recipes remain as cherished as a familiar warmth. Beef goulash with potatoes is one of those dishes, a meal that evokes memories of family Sunday dinners, stories shared around the table, and aromas that fill the home with a sense of comfort. This simple yet delicious recipe will teach you how to prepare a goulash that is truly memorable.

Ingredients

- 1 kg beef (trimmed and cut into cubes)
- 500 g canned tomatoes (preferably whole or diced)
- 8 medium potatoes (choose those that hold up well when boiled)
- 1 tablespoon hot paprika (or sweet, according to preference)
- 2 large onions (coarsely chopped)
- ½ cup oil (sunflower or olive)
- Salt (to taste)
- 500 ml concentrated broth (beef or vegetable)

Preparation

1. Preparing the potatoes:
Start by peeling the 8 potatoes. Cut them into medium cubes so they cook evenly. Then, boil the potatoes in salted water, but do not cook them completely; just until they are slightly soft, about 10-15 minutes. This will help maintain their texture in the goulash.

2. Sautéing the onions:
In a large pot, heat ½ cup of oil over medium heat. Add the chopped onions and sauté until they become golden and translucent, about 5-7 minutes. This is when the aroma of the onions will begin to reveal the essence of our dish.

3. Adding the meat:
Once the onions are ready, add the cubes of beef. Stir well to ensure each piece of meat is coated with the flavored oil. Cooking the meat initially over medium heat will help achieve a delicious crust. Wait until the meat turns a nice color, about 10-15 minutes.

4. The spices:
Once the meat is browned, add 1 tablespoon of hot paprika (or sweet, depending on your preference). This will add a note of warmth and depth to the dish. Stir well, then add the canned tomatoes, which will add juiciness and a rich flavor. Don’t forget to crush them slightly with the spoon to release their juice.

5. Boiling:
Add 500 ml of broth that will enrich the flavor of the goulash. Season with salt to taste. Cover the pot with a lid, reduce the heat to low, and let it simmer for 1 hour and 30 minutes. It’s essential not to rush this step, as slow cooking will transform the meat into a tender delicacy.

6. Adding the potatoes:
After the meat has boiled, add the partially boiled potatoes. Gently stir to incorporate them into the goulash and let it simmer for another 15 minutes, until the potatoes are fully cooked and the flavors have melded perfectly.

7. Serving:
The beef goulash with potatoes is now ready! Serve it warm, alongside pickled cucumbers or a fresh summer salad. These accompaniments will add a crunchy and tangy contrast that balances the richness of the goulash.

Practical tips

- Choosing the meat: For a successful goulash, choose beef with a little fat, such as chuck or neck. These cuts become very tender after long cooking.
- Variations: You can substitute beef with pork or chicken, and instead of tomatoes, you can use bell peppers or mushrooms for a vegetarian version.
- Additional spices: Experiment with herbs like thyme or bay leaves, which can add a note of freshness and complexity to the flavor.
- For an extra kick: Add a splash of red wine when sautéing the meat and onions.

Nutritional benefits

This goulash is an excellent source of protein due to the beef, while the potatoes provide complex carbohydrates essential for daily energy. Tomatoes contribute antioxidants, particularly lycopene, which has heart health benefits.

Frequently asked questions

1. Can I use fresh tomatoes instead of canned tomatoes?
Yes, fresh tomatoes can be used, but make sure to use enough to achieve a rich sauce.

2. How can I store leftover goulash?
The goulash keeps well in the refrigerator for 3-4 days. It can also be frozen for a longer period.

3. What drinks pair well with goulash?
A dry red wine or a pale beer pairs perfectly with goulash, enhancing the rich flavors of the dish.

Personal note

To add a touch of originality to the recipe, I recommend experimenting with a surprise ingredient: try adding a few green or black olives in the last minutes of cooking. They will add a salty note and an unusual contrast that will surprise and delight your guests.

Beef goulash with potatoes is more than just a meal; it’s an opportunity to create memories with loved ones. So get ready to enjoy a dish that will bring smiles to everyone’s faces! Enjoy your meal!

 Ingredients: Ingredients: veal-1kg, canned tomatoes-500g, potatoes-8, hot paprika-1 tablespoon, onions-2, oil-1/2 cup, salt, concentrated broth-500ml.