Goulash recipe

Goulash recipe

• Goulash is of Hungarian origin and their traditional dish, but since Vojvodina is close to Hungary, we who live there, we have practiced well, over these dishes we make phenomenal. However, my stew is quite different from the original one, and believe me, it is the best. Whoever ate asked me for a recipe. Follow recipe.

Ingredients: medium, total time: 2h 30 min, 6-8 servings

• 400 g pork meat/ diced 3 cm

• 400 g beef meat/ diced 3 cm

• 4-5 larger onion/ finely chopped

• 1 red paprika/ diced small cubes or blended

• 1 yellow paprika/ diced or blended

• 1 big fresh tomato/ peeled and chopped

• 1/2 whole hot pepper/or chopped if you like spicy

• 1 Tbsp tomato purée

• 3 tsp red ground sweet paprika

• 1-2 Tbsp flour

• about 1 liter of water/ or broth, depend on how do you like thickness

• 1 tsp salt

• black pepper to taste

• 1 Tbsp dry spice Vegeta/ or to taste

• 2 bay leaves

• 1/2 tsp baking soda

Goulash recipe

Preparation:

1. First, prepare all the ingredients as described above.

2. Finely chop 4–5 large onions and put them in oil to fry, about 20 minutes, covered with occasional stirring.

3. When the onions turn yellow and soft, add diced 400 g of pork and 400 g of beef, stir, and cover. Simmer about 20 minutes with occasional stirring.

4. Now add gradually water as needed (or broth), so that it covers the meat and is two fingers above the meat.

5. Leave the meat to simmer for a while 30 min. and covered.

6. Add blended red and yellow paprika, 1 whole peeled and chopped tomato, 1/2 of the hot pepper, 1 spoon of tomato purée, 3 teaspoons red ground paprika, a teaspoon of pepper, 2 bay leaves for good taste.

7. Always check and add water (or broth) as required so that it does not burn, cook over low heat covered.

8. If you want a slightly thicker mass, after 2 hour mix it with 1 spoon of flour and a little water in a glass, then pour it into the mixture.

9. Cooking takes 2 hours and 30 minutes.

10. At the very end of cooking, check the taste and add spices as needed.

11. 5 minutes to the end, put a pinch of baking soda.

12. Put macaroni or tagliatelle in a special pot and serve with it.

13. It can also be served with polenta, purée, or 1 boiled potato.

14. Goulash is great, serve warm with Parmesan cheese as you like.

Buon appetito!

NOTE:

• If you use water, you can add Vegeta dry seasoning. If you use broth, be careful not to add too much dry seasoning so that it doesn't become too salty. Always check and season 30 minutes before the end of cooking.

• This is my personal recipe better goulash you will not find, you must try it!

• Keep the rest of the stew in the refrigerator for up to 4 days.

• Do not mix the goulash with dough or anything else, save it as it is.

• You can pack the goulash in special aluminum boxes with a lid, wrapped in a bag, and keep in the freezer for up to 3 months.

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