Goulash in Bread

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

The national gastronomic symbol of Hungary is something between a thick soup and a meat stew. Goulash has many regional interpretations, but there is a solid foundational recipe — in addition to meat (pork and beef), it is essential to add potatoes, bell peppers, and tomatoes. Sometimes, dumplings are also introduced into the hearty soup, but if you decide to serve the soup in bread, that might be too much. When a loaf of bread serves as the bowl, goulash becomes the ultimate embodiment of the concept of a one-pot dish — the bread absorbs the flavors of the soup, and you can also nibble on the 'pot.' However, even without the bread bowl, goulash made using this recipe turns out just right — very meaty, very spicy, slightly hot, and pleasantly rich.

Ingredients

Beef - 10.6 oz
Pork fat - 2.8 oz
Carrot - 3.5 oz
Onion - 3.5 oz
Potato - 3.5 oz
Sweet Pepper - ½ pieces
Tomatoes - 1 piece
Passata Tomato Sauce - 1 tablespoon
Paprika - 0.4 oz
Black Cumin (Cumin) - 0.1 oz
Oregano - 0 oz
Thyme - 1 sprig
Wheat Flour - 1 tablespoon
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Rinse the meat under running water and cut it into small pieces. Heat a skillet with smoked lard and fry the pieces of meat on all sides until they are golden brown, then add flour and sauté. Add a tablespoon of aromatic paprika and cumin, then stir in the tomato paste. Pour in the pre-prepared broth or water. Simmer the meat over medium heat until tender.

Step 2

Peel the onion and cut it into wedges, peel the carrot and cut it into small cubes, and roast them together in the oven.

Step 3

Add the sautéed onions and carrots to the cooked meat. Wash and peel the potatoes, then cut them into cubes and add them to the pot with the meat. Wash the bell pepper, remove the seeds, and cut it into medium-sized pieces, then do the same with the tomato. Toss them into the pot, along with the oregano and thyme.

Step 4

Bring the liquid in the pot to a boil, then simmer the goulash on low heat for another 10-15 minutes with the lid on. Remove the pot from the heat and let the goulash cool and steep.