Classic goulash. How to cook Hungarian goulash
Hungarian classic goulash. A detailed step-by-step recipe on how to cook classic goulash with beef.
We used:
Beef – 1.7 kg
Shallots – 1 piece
Garlic – 2 cloves
Bell pepper – 1 piece
Tomatoes – 3 pcs.
Broth – 1.5 liters
Olive oil – 40 ml
Red ground sweet paprika – 15 g
Bay leaf – 2 pieces
Rosemary sprig
Thyme – 5 sprigs
Red wine – 150 ml
For meat, it is better to take a hard part of the muscle, for example, the shin. It makes no sense to take a gentle one for a long stew. And it will soften during cooking.
The main thing is to get rid of the intermuscular tissues that do not chew. It is not necessary to cut out everything (too much work), but we recommend the largest ones.
Peel and cut into pieces about 3x3 cm in size
. Finely chop the onion and garlic.
Peel the bell pepper, cut it across in strips of 2 cm and a short pod.
Cut the tomatoes as we want, they will still dissolve in the goulash.
There should also be a ready-made broth: chicken, beef or even vegetable. It doesn't matter! The main thing is the base of taste.
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When everything is already sliced and ready for roasting, put the pan at 170 ° C (this is between high and medium heat). Pour olive oil and toss the onion, fry until golden brown and immediately toss the meat!
Stir, raise the temperature to 200 ° C (high heat). It is necessary to give the meat a good roast, and then start seasoning - pepper, salt. We do this at the beginning so that the meat is already saturated with the taste of seasonings separately from goulash.
Next, we throw in red ground sweet paprika. When it is fried with meat at high temperatures, it gives off more flavor. Next, bay leaf, rosemary, thyme. The meat is fried like this for 10 minutes at high temperatures. It needs to burn, but it doesn't burn.
Toss the tomatoes, mix and leave to simmer for 10-15 minutes.
After that, pour the broth so that only the meat is covered.
As soon as it boils, we throw in the bell pepper.
Pour in the red wine and leave for an hour and a half over medium heat.
An hour and a half has passed - we throw in the garlic. We try to make sure that everything is enough.
We spread it out. Ready!
This goulash is very good with pickles and mashed potatoes!
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