Goulash is the traditional delicious Hungarian stew with veal. I will not argue which is the most original and the most authentic recipe. I ate very tasty goulash in Germany. I have friends Croats who also prepare this dish. My favorite recipe is again a family recipe (though we are not Hungarians) because it is the most delicious and easy to prepare. There could be some improvisations, which I will share.
Products you need:
1.2 kg of veal, boneless (in small pieces)
3-4 big-sized peppers, cut
2-3 big-sized onions, cut into big pieces
550 g tomato puree (canned)
1 kg of big potatoes
8 grains of allspice
3 pieces of bay leaf
1 tbsp. of salt
1 tbsp. of smoked red paprika
sunflower oil to taste (for frying)
finely chopped parsley (for sprinkling)
Boil until the meat is ready. Veal takes longer, but it is relative. If you are lucky to buy nice, fresh meat – you will prepare it quickly.
In another pot, I boil the potatoes. They should not be mushed up. I peel the skin and cut them into halves (or quarters) – to stay bigger.
Meanwhile, in the pan (in the oven) I fry the onions and the peppers. Add the red paprika and stir for a while; then add the tomatoes and the spices. Stir for about 15 minutes (to slightly thicken the sauce). When ready, I pour into the pan the meat and the potatoes that are practically cooked. Mix and leave them in the pan for some minutes to let the aromas mix.
The ready dish I sprinkle with parsley.
Optionally, you could add a glass of wine to enrich the taste.
In addition to the tomato puree (or instead of it), you can add one or two fresh tomatoes, cut into large pieces.
Once the dish is ready, you can add pressed garlic to taste.
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