Goulash

Description

Goulash is a dish that exists in a transitional state between a thick soup and a meat stew, and it is also a national gastronomic symbol of Hungarian cuisine, with numerous interpretations. However, there is a base: aside from the fundamental meat, which is beef (or even pork), it is important to add potatoes, sweet peppers, and tomatoes. Since Soviet times, in this hit known as 'meat gravy,' tomato paste has been used instead of fresh tomatoes. If the dish seems not thick enough, flour can be added at the end, but even without it, goulash turns out excellent.

Ingredients

• Beef - 0 lbs
• Onion - 3 heads
• Potato - 20 oz
• Carrot - 4 pieces
• Garlic - 6 cloves
• Sweet Pepper - 1 piece
• Tomatoes - 2 pieces
• Paprika - 2 spoons
• Parsley - 0 oz
• Celery salt - ½ pieces
• Vegetable Oil - 5 fl oz
• Black Cumin (Cumin) - to taste

Step by Step guide

Step 1

Finely chop the onion and sauté it in fat or vegetable oil over low heat for about 15 minutes.

Step 2

Cut the meat into cubes and add it to the onions. Add the crushed garlic. Sauté until the meat releases its juices, about 10 minutes.

Step 3

Add paprika and a little water. Toss in a pinch of cumin. Sauté for about 15 seconds.

Step 4

Add the chopped bell pepper, tomatoes, carrot, and celery root.

Step 5

Pour in 2 liters of water. Add the potatoes and cook until the meat is tender.

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