Goulash
Goulash is a traditional Hungarian dish, often thought of as a stew or a thick soup. Born in the kitchens of Hungarian shepherds, it has evolved over time into a classic of Central and Eastern Europe.
Ingrédients
- 1 kg stewing beef chuck or brisket
- 5 tbsp paprika
- 100 g smoked bacon
- peppers
- flour
- 2-3 carrots
- 2-3 tomatoes
- 2-3 potatoes
- 1 L beef stock
- 1 onion
- 2 cloves garlic chopped
- 1 tsp caraway seeds or cumin
- 2-3 bay leaves
Instructions
Mise en place
- Cut the meat into large rough cubes. Season with salt and pepper.
- Cut the bacon into strips.
- Roughly chop the onion.
- Cut up the carrots, tomatoes and potatoes.
- Chop the garlic clove.
Making the dish
- Coat every side of the cubed meat in flour and shake off the excess.Set aside.
- Fry the bacon in the casserole to render the fat.
- Set the bacon aside and leave the fat in the casserole.
- Brown the pieces of beef in the fat. Heat at 4 out of 10. For 5 minutes, turning them a few times.Set aside.
- Add the chopped onion to the casserole with a little olive oil.
- Season with salt and let the onions cook down a little.With the vegetables, the aim is to draw out the water they hold.
- Add the carrots and the peppers.
- Add the garlic and cook until the vegetables have properly softened.
- Add the cumin and stir. Let it cook for a moment.
- Add the tomatoes.
- Add the beef along with its juices, and the bacon.
- Add the stock.
- Add the bay leaves.
- Add 5 tbsp of paprika.
- Turn the heat up and, once it comes to the boil, lower it to a gentle simmer. Heat at 3 out of 10.
- Put the lid on the casserole, leaving a small gap.
- Simmer for 90 minutes, then for another 30 minutes with the lid off. Stir from time to time.
- Add the potatoes; the pieces should be submerged.Cook for 20 to 30 minutes depending on the size of the potatoes.Medium heat.
- Remove the bay leaves.
- Serve.