Goulash (stewed meat)

I’m not insisting this recipe is originally hungarian. I’d rather point it has nothing to do with the hungarian «Goulash». I visited Budapest only once and for a single day, but tasted plenty of goulash in my entire life.

On top of this let’s consider this recipe to be an author’s one.

I do cook my goulash without adding any liquid. But as a result we are sure to have a dish with lots of liquid. Pure magic!

I use beef meat, the least valuable cuts, by the way. It is desirable that these cuts contain fat, collagen films etc. This time I used round meat part. This cut fits perfectly for long stewing.

So, the ingredients:

  • Beef
  • Onion
  • Carrot
  • Bell peppers (2−3 colors)
  • Italian frying red and green peppers (obligatory)
  • Garlic
  • Salt, ground pepper, bayleef
  • Smoked paprika for aromas.

We pour some sunflower oil on the bottom of the saucepan so that the ingredients are not burnt at the beginning.

30 minutes before the end of stewing process chopped fresh cilantro and parsley are added.

There’s no need to indicate the exact amount of ingredients. The most important condition is to follow these proportions (by entire volume):

Meat — 40−50%
Vegetables — 50−60%.

We chop the ingredients in not too small pieces and put them in a saucepan. It’s more convenient to cook in multicooker. First the mode «Baking» is set, then when the meat and vegetables' juice appeared and the mixture is boiling, we need to change the mode to «Stewing» and set the timer for 4 hours (or even more). Do not forget to add herbs before the process ends.

It’s perfectly cooked in the oven, first at 130C before boiling, then at 85−95C for stewing.

I’ve been cooking this type of goulash for many years. I really like that it contains only natural fine products and the liquid appeared as a result is not a water but the meat’s, peppers' and other vegetables' juice. The smell makes all the neighbors and strangers suffer and die of hunger.

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