Hungarian goulash
Hungarian Goulash - A Savory Tradition in Every Spoonful
Welcome to the aromatic world of Hungarian goulash! This classic recipe is more than just a dish; it is a story, a blend of fresh ingredients and cooking techniques that take us back in time. Originating from a rich culinary tradition, goulash has become a symbol of hospitality and conviviality. A meal with goulash is not just about food, but about moments spent with loved ones, about stories and smiles.
Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Number of servings: 5
Necessary ingredients
- 600 g beef (choose quality meat such as chuck or neck)
- 400 g onion
- 200 g bell pepper (a combination of colors is ideal)
- 100 g carrots
- 100 g root celery
- 100 g tomato paste
- 800 g potatoes
- 100 ml oil (for a richer taste, opt for sunflower oil)
- 100 g flour (you can also use whole wheat flour for a more rustic flavor)
- 1 egg
- 1 bunch of fresh parsley
- 300 ml water
- 3 g chili pepper (adjustable to taste)
- 3 g cumin
- 3 g sweet paprika
- Thyme, salt, and pepper to taste
Preparing the ingredients
The first step in creating this delicious goulash is to prepare all the ingredients. Clean the meat of any membranes and cut it into even cubes, about 3-4 cm. This will ensure even cooking. Peel, wash, and finely chop the onion – the finer it is, the better it will incorporate into the sauce. Clean the bell pepper and cut it into thin strips. Peel the carrots and celery and grate them finely, so they integrate perfectly into the goulash.
Wash, peel, and cube the potatoes, and peel and finely chop the garlic. Wash and finely chop the fresh parsley, and clean and finely chop the chili pepper. The last preparation step is to dilute the tomato paste in 100 ml of water to give it a more fluid consistency.
Cooking the goulash
In a deep pot, heat the oil and add the chopped onion. Start to sauté it over medium heat, gradually adding the grated carrot and celery. This step is crucial, as caramelized onion will add sweetness and depth to the goulash. After about 5-7 minutes, when the onion becomes translucent, add the diluted tomato paste, mixing well.
Now it's time to add the meat cubes. Mix everything well to coat it evenly with the sauce. Add 200 ml of water, salt, pepper, cumin, sweet paprika, and the chopped garlic. Cover the pot and let it simmer on low heat for 40 minutes. It is important to stir occasionally to prevent sticking.
Preparing the dumplings
In the meantime, let's prepare the dumplings. In a bowl, combine the flour, egg, salt, and 50 ml of water. Mix well until you get a firm but slightly moldable dough. Cut small pieces of dough, about the size of a hazelnut. Boil them in salted water for 5-7 minutes, until they rise to the surface. These fluffy dumplings are an essential element of goulash and add extra flavor.
Finalizing the goulash
After the meat has simmered for 40 minutes, add the sliced bell pepper, chili pepper, thyme, and the boiled dumplings. Let it simmer together for another 5 minutes, so all the flavors meld. Meanwhile, boil the potatoes in salted water until they become soft, then drain them.
Serving the goulash
Hungarian goulash is served hot, with a generous portion of bell pepper strips and boiled potatoes on top. Sprinkle with freshly chopped parsley for an extra touch of freshness. This meal is perfect to be enjoyed alongside fresh bread or a dry red wine, which will enhance the delicious flavors of the goulash.
Useful tips
- If you want a spicier goulash, add more chili pepper or even a bit of chili sauce.
- You can vary the recipe by using other types of meat, such as lamb or pork, for a different flavor.
- A vegetarian version can include mushrooms and seasonal vegetables, replacing the meat with a mix of protein-rich vegetables.
Nutritional benefits
Hungarian goulash is a rich source of protein due to the beef, while the vegetables add essential vitamins and minerals. The potatoes provide complex carbohydrates, making it a balanced meal, ideal for a nourishing dinner.
Frequently asked questions
- Can I use other types of meat? Yes, goulash is versatile, and pork or lamb can be successfully used.
- How can I make the goulash easier? A quick version includes using ground meat, which will cook much faster.
- What can I do with leftover goulash? Goulash keeps well in the fridge and can be reheated the next day or used as a filling for pastries.
Hungarian goulash is a recipe that blends tradition with contemporary flavors, reminding us that good food is what brings us together. So, prepare this recipe with love and enjoy the moments spent with loved ones!
Ingredients: For 5 servings: beef - 600 g, onion - 400 g, fatty bacon - 200 g, carrots - 100 g, celery root - 100 g, tomato paste - 100 g, potatoes - 800 g, oil - 100 ml, flour - 100 g, egg - 1 piece, fresh parsley - 1 bunch, water - 300 ml, hot pepper - 3 g, cumin - 3 g, sweet paprika - 3 g, thyme, salt, and pepper to taste.
