This is the Secret of Hungarian Goulash
If you want to make goulash like in restaurants, this is a secret. You have to find the highest quality pieces of beef, but it's not just a trick. The intense taste of the goulash is given by a large amount of onion, without which it would not be what it is. Follow recipe.
Ingredients: simple, total time: 3h and 20 min., 6 servings.
1 kg of young beef/ diced to 3 cm cubes
1 kg of onions/ finely chopped
100 ml of oil
10 g of salt
a little dry spice Vegeta to taste
black pepper to taste
1 big red fresh paprika/ diced or blended
3 tsp red ground pepper
1/2 tsp red-hot pepper
3 garlic/ minced
Preparation:
Finely chop onions, then fry it in hot oil. Add little salt and dry spice to it. Simmer about 20 minutes covered.
When it becomes glassy, add the beef that you previously cut into cubes. Make sure they are the same or similar in size to make it cook evenly.
Cook for about 35-40 minutes, stirring occasionally and covered over low to medium heat.
Add spices, salt, black pepper, red sweet ground pepper, hot pepper, minced garlic and fresh blended pepper.
In order to get a creamy stew, it is necessary to simmer between 2 – 3 hours, depending on what the meat is like. With occasional stirring every 10–15 minutes, and covered.
When you notice that everything is nicely colored and the sauce has become thick, that there is no excess water, but that a nice creamy sauce has been created, you know that the goulash stew is ready.
In the original Hungarian version, goulash is served with boiled pasta or mashed potatoes. It is up to you to choose what you prefer.
Buon appetito!
NOTE:
You can combine meat with pork if you want.
Keep the rest of the food covered in the refrigerator for up to 3 days.
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