From the 19th century onwards, the popularity of goulash grew steadily: it was published in cookbooks, officially included in dictionaries, and widespread in various restaurants. To this day, goulash is a popular dish, which can be found in various versions on the menus of all Hungarian restaurants. Rich stew of beef and a variety of vegetables in the Hungarian way, tasty and fragrant fingers to lick. You will spend a lot of time preparing, so I suggest you prepare them all before you start in the description above. Cooking takes quite a long time and the portions are for more people, and it is best to cook in a thicker pot or maybe a cauldron if you spend time in nature. Follow recipe.
Ingredients: medium, total time: 190 min, 6–7 servings
600 g of beef leg/ cut into 2.5 cm cubes
300 g onions/ finely chopped
2 large pieces of carrots/cut into smaller cubes
1 large parsnip/finely chopped
1 small piece of celery root/finely chopped
400 g potatoes/ diced
1 full tsp sweet ground paprika
0.5 tsp hot pepper
1 tsp salt
1 tsp ground cumin
2 bay leaves
1 tsp black pepper/ freshly ground
1 small piece of tomato/diced
1 fresh yellow paprika/cleaned and cut in half
3 cloves garlic/minced
2 Tbsp lard
0.5 bunches of parsley/ finely chopped
5 celery leaves/ finely chopped
2 liters — 2.5 liter of water
Dough:
1 egg
80 g of fine flour
1 teaspoon salt
Preparation:
Prepare all the ingredients from the description above first.
Heat the fat in a deep pot over a moderate heat and fry the onion on it, until it softens, add hot and sweet ground pepper and stir well, pour 150 ml of water over it and stir.
After 10 minutes, add the diced beef and fry until white, stirring constantly.
Add spices: salt, pepper, cumin, add chopped garlic, small diced tomatoes, fresh yellow pepper and bay leaves and stir well.
Cover and cook in its own juice for 90 minutes on the lowest temperature, with constant control and stirring.
Dough:
During this time, beat the egg well and add into 80 g of flour, add a little salt and knead the dough by hand. Pour a little flour on the work surface, and roll out the dough with a 5 mm thick rolling pin and cut into smaller cubes and make balls out of them.
Processing:
After the elapsed time 90 minutes, remove both halves of the peppers and add the remaining vegetables: finely chopped carrots parsnips, diced celery root, chopped potatoes, finely chopped celery leaves, and 1/2 chopped parsley, pour 2 liter-2.5l water. Take care not to overdo it in water and to be very rare. Stir well and cover the pot, cook for another 50 minutes.
After the time has elapsed, add the dough and cook for 10 minutes. Control the taste and add spices as needed. At the very end, add the rest of the chopped parsley. Serve warm in a plate. Buon appetito!
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