Beef goulash is a traditional dish from Central Europe, particularly a symbol of Hungarian cuisine. This recipe involves slow-cooking beef with onions, garlic, and a combination of sweet and hot paprika, giving the dish a rich and spicy flavor. Beef goulash is perfect for the colder months when you crave a warm and comforting dish.
Clean the piece of meat from tendons, etc.
and cut it into cubes of about 2 cm
Peel the onions, finely crush the cumin seeds on the cutting board, and heat the oil in a saucepan, frying the garlic and cumin
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 start to color
Increase the heat and, stirring often, brown the meat, seasoning it with salt and hot paprika
Pour in the wine and when it has evaporated, add three ladles of hot water
Lower the heat to the 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 check that 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) | 163.18 |
| Carbohydrates (g) | 3.44 |
| of which Sugars (g) | 3.32 |
| Fat (g) | 55.96 |
| of which Saturates (g) | 0.52 |
| Protein (g) | 60.4 |
| Fiber (g) | 1.2 |
