He Hungarian goulash Is one of the most primitive, traditional beef stews and stews made with meat, onions and butter. With the passage of time, this stew has evolved and incorporating other ingredients, such as potatoes, red peppers, tomatoes and spices. However, what today gives it its most distinctive characteristic is paprika.
In some variants of this stew, wine and flour are added to thicken the sauce, and in Hungary and other nearby countries, it is usually served with sour cream. The sauce varies depending on the region and the taste of the cook, so it can be served with a sauce thicker or very caldosa. Nowadays this stew has adapted to different meats, being able not only of veal, but also of hare, pork, lamb or chicken.
Option 1: Hungarian Goulash
Ingredients for 4 people):
- 1 kg of meat beef
- 50 g of lard
- 3 onions
- 2 potatoes
- 2 ripe tomatoes
- 1 red pepper
- 2 tablespoons sweet paprika
- 1 teaspoon spicy paprika
- 2 liters of water or meat stock
- Prepare the meat by removing the fat and Cut it into dice about 2 or 3 cm. Season and lightly floured. Reserve.
- Heat the butter in a thick bottom pan. When all has been melted, add the meat and brown over a few minutes, stirring constantly until golden brown. This seals the meat and prevents it from losing too much liquid.
- Place the meat in a bowl. In the same fat of the casserole, Sauté the finely chopped onions over medium heat until tender.
- Add the peeled or chopped tomatoes and the broth or water.
- Heat the broth well and add the meat, along with the juices that have released in the source, the two types of paprika and red pepper in dice.
- Bring to a boil, cover and simmer for two hours or until meat is very tender.
- At medium cooking, Add potatoes peeled and cut into coarse dice .
Option 2: Hungarian Goulash. Traditional recipe
- 1 kg of beef cut into stew
- 4 cloves garlic
- 3 carrots
- 2 large onions
- 1 large whole leek
- 4 large tomatoes
- 1 tablespoon cumin powder
- 1 tablespoon shallow peppers sweet
- 2 bay leaves
- 1 large red pepper
- 1 liter of Red wine
- 100 ml extra virgin olive oil
- Check and clean any leftovers of fat, veal and veal bones.
- Season the meat and pass it through flour. Fry it in the pan where the stew will be prepared with the 100 ml of olive oil. Mark the pieces until they are well browned to seal them.
- Remove the meat and set aside.
- Peel the garlic, onion, leek and finely chop them. Sauté all the vegetables in the same oil of the meat, for about 10 minutes to simmer.
- When the sofrito is well browned, we add a good spoonful of paprika. Remove everything at low temperature so it does not burn .
- Peel the carrots and wash the red pepper. Cut the carrots into slices as thin as possible and the pepper into very small cubes. Cut the tomatoes in half and grate them until only the pulp is left.
- Add these ingredients to the previous sofrito and mix everything with a wooden spoon.
- Chop the parsley as chopped as possible. Add a tablespoon of cumin powder (optional) and parsley. Remove everything gently.
- Add the chunks of meat that were reserved and a glass of red wine.
- Put the bay leaves and rectify the seasoning. Let it reduce slightly for about 10-15 minutes over medium heat.
- Cover with the rest of the wine (you can substitute part of the wine with beef broth or some water to make it softer). Cook over low heat for about two hours, Stirring occasionally so it does not stick.