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Beef goulash is a traditional dish of Central Europe, in particular a symbol of Hungarian cuisine. This recipe calls for slow cooking of beef with onions, garlic and a combination of sweet and hot paprika, which gives the dish a rich and spicy flavor. Beef goulash is perfect for the colder months, when you want a warm and comforting dish.
Trim the piece of meat of any sinew etc.
and cut it into about 2 cm cubes.
Peel the onions, finely crush the cumin seeds on the cutting board, and heat the oil in a casserole dish, sautéing the garlic and cumin in it.
When the garlic is golden, add the onions and let them soften, stirring often.
Coat the meat cubes in sweet paprika and add them to the onions as soon as they begin to take on color.
Increase the heat and, stirring often, brown the meat, seasoning it with salt and hot paprika.
Add the wine and, once it has evaporated, add three ladles of hot water.
Lower the heat to minimum, cover, and continue cooking for about 2 hours until the meat becomes very tender and the onions have turned into a thick, fragrant cream.
Stir occasionally and make sure the preparation does not dry out too much, adding hot water when needed.
Serve the goulash piping hot with polenta or boiled potatoes.
Heavy-Bottomed Pan
Lid
Wooden Spoon
Ungheria
| Energy (kcal) | 202.62 |
| Carbohydrates (g) | 3.05 |
| of which sugars (g) | 3.05 |
| Fat (g) | 13.03 |
| of which saturates (g) | 4.34 |
| Protein (g) | 16.96 |
| Fibre (g) | 1.06 |
| Salt (g) | 0.04 |
