Transylvanian Goulash

Goulash with Mămăliguță - A Traditional Delicacy

Total time: 2 hours
Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
Number of servings: 4

Welcome to our kitchen! Today I invite you to discover and prepare a Romanian culinary delicacy: the gulașul ardeleanesc. This recipe is a perfect combination of tender meat, aromatic vegetables and spices that will remind you of Sunday family meals. Goulash, a dish with deep roots in culinary traditions, is often associated with moments of conviviality and joy. I'll guide you step by step to get the perfect result so you enjoy every bite!

Your ingredients for a perfect Sardinian goulash:

- 100 g diced beef, diced
- 50 g smoked sausage, sliced
- 50 g onion, cut into large cubes
- Frying oil (about 2-3 tablespoons)
- 15 g red bell peppers, diced
- 2 g garlic, minced
- 1 g ground cumin
- 1 g red paprika paprika
- 100 g potatoes, cut into large cubes
- 1 g paprika paste
- 1 bay leaf
- 3 g beef concentrate
- 10 ml red wine

How to prepare the "gulaș:

1. Meat preparation: Start by heating the pot over medium heat until very hot. Add the oil and immediately add the beef cubes. Fry the meat for about 5-7 minutes or until it changes color and turns golden brown. This step is essential for a tender texture and rich flavor.

2. Adding the vegetables: Once the meat has browned, add the onion cut into large cubes. Cook onions until translucent and beginning to soften, about 5 minutes. Then add the bell pepper and smoked sausage. Let the mixture sauté for another 4-6 minutes so that the flavors combine perfectly.

3. Seasoning: Now it's time to add the flavorings. Sprinkle in the ground cumin and red paprika, stirring well to distribute evenly. After a minute or so, deglaze the dish with the red wine. This step will add depth of flavor and help reveal the flavors in the meat and vegetables.

4. Cook: Add the ground pepper and bay leaf, then pour in enough vegetable base to cover the meat. Simmer over medium heat, topping with the vegetable base if necessary, until the meat is tender and tender, about 1 hour. This step is crucial, as slow cooking ensures that the flavors develop and the meat becomes extremely flavorful.

5. Adding the potatoes: When the meat is almost done, add the potatoes cut into large cubes and more vegetable base to coat everything. Continue cooking until the potatoes are tender, about 20-30 minutes.

6. Serving: The goulash is best served with warm mămliguță, which will perfectly complement the rich flavors of the dish. You can also add a dollop of cream on top for extra creaminess and flavor.

Practical tips for a successful goulash:

- Choose quality beef with a little fat for a juicy goulash.
- If you want a more intense flavor, add a few sliced chili peppers and a little chopped garlic.
- Give the goulash a fresh touch by adding chopped fresh parsley at the end.
- Make sure you have some mămligă on hand, as this is the traditional accompaniment that perfectly complements this dish.

Nutritional benefits:

Ardelean goulash is an excellent source of protein thanks to beef, which is rich in iron, essential for oxygenating the blood. Onions and peppers add vitamins and antioxidants, while potatoes provide healthy carbohydrates for energy. This dish is tasty and perfect for a family meal.

FAQs:

1. Can I use chicken instead of beef?
Yes, you can replace beef with chicken, but the cooking time will be shorter.

2. How can I adapt the recipe for vegans?
You can omit the meat and sausage and add more vegetables, such as carrots, mushrooms or eggplant, and use a vegetable concentrate for flavor.

3. What drinks go well with goulash?
A dry red wine or a pale lager is the perfect accompaniment. A warm herbal tea is also an excellent choice for those who prefer non-alcoholic drinks.

This Ardelean goulash becomes not just a meal but an unforgettable experience. Whether you prepare it for a special occasion or just to pamper yourself, it is a dish that will bring joy and comfort to your table. Enjoy!

 Ingredients: 100 g beef pulp, 50 g smoked sausage, 50 g onion, a little oil for frying, 15 g red bell pepper, 2 g ground garlic, 1 g ground cumin, 1 g red paprika, 100 g potatoes, 1 g pepper paste, 1 bay leaf, 3 g beef concentrate, 10 ml red wine.