Hungarian goulash gulaš, goulash

Hungarian Goulash

Goulash is a dish that originates from Hungary, and they like to eat it spicier, you don't have to use spicy spices if it bothers you. The recipe is excellent, the goulash lasts 2 and a half to 3 hours. Enough onions are added to get the density and taste. Follow recipe.

Ingredients: medium, total time: 3 h, 4-6 serving

Preparation:

Cut the meat into cubes (3 cm). Finely chop the onions as you can
Put the oil in a deep pot and heat over medium heat.
Add the chopped onion and sauté for about 20 minutes, stirring occasionally every 5–7 minutes, over low-medium heat.
Let the onion soften well.
After the time has passed, add 20 g butter, minced garlic and diced meat.
Be careful not to burn with constant stirring, reduce the heat, and cover the pot.
Leave to cook about 1 hour covered with lid.
In another small pot, pour a liter of water and put 2 beef cubes for soup, let it boil then turn off the heat.
Add to the meat 500 ml of beef soup with mashed tomatoes.
Check the taste and add salt and black pepper to taste.
You can also add 2 bay leaves for a good taste.
Leave to cook with the lid for another 40 minutes.
Add 150 ml of broth during cooking. (Set aside 100 ml of rest broth).
During that time, cut the paprika and potatoes slices into cubes, (If you don't want to use potatoes then skip this step) and add to the pot with the meat, as well as sweet and ground red-hot pepper.
Take 100 ml beef broth add it into a glass, mix with 2 spoons of flour, mix well so that no lumps form.
Pour mixture into the stew and cover to cook for another 20–30 minutes. (Add a little water or as needed, depending on the thickness you want to achieve).
You can combine this stew with pasta, potatoes, or polenta.

Buon appetito!

NOTE:

With this dish you can make polenta, pasta, or mashed potatoes, boiled potatoes.
Keep the remaining goulash covered in the refrigerator for up to 3 days.