Tag: goulash

How to make the goulash – Italian Cuisine

How to make the goulash - Italian Cuisine


Today we are talking about a very tasty second course, typically Hungarian, but very famous now all over the world.
We give you some indications to prepare it at home.

Do not call it a stew

The goulash looks like a normal stew, but do not call it stew.
In this recipe there are in fact ingredients that make it unique and original and it is two spices: the cumin and the paprika.
Many underestimate the importance of the choice of aromas, but if you want to prepare a gulasch to perfection and not a classic stew, then do not forget the perfumes.
Another difference lies in the appearance of the dish. The goulash looks more like a soup than a second dry. It must be slightly brothy rather than creamy.

The story of the gulash

The goulash is a stew of typically Hungarian beef or veal and can be prepared in different ways depending on the regions and family traditions. It was born as a poor dish and was prepared by the herdsmen during the travels. The Hungarian term Gulyás derived from gulyás which means precisely herdsman and da gulya, that is, herd. The recipe is famous throughout Europe and has also been adapted in a German, a Polish and an Austrian version called Rindsgulasch.
The gulash can be served as a single dish or as a main course and is usually served with polenta or mashed potatoes.

The basic recipe step by step

Hungarian beef goulash

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Ingredients

  • 2tbsp vegetable oil
  • 700g braising steak, cut in large chunks
  • 1 onion, roughly chopped
  • 2 cloves garlic, finely chopped
  • 2tbsp plain flour
  • 2tbsp Paprika
  • 2 red peppers, deseeded and chopped
  • 2tbsp tomato puree
  • 400g can chopped tomatoes
  • 200ml beef stock
  • 1 bay leaf
  • 2tbsp chopped flat leaf parsley
  • Freshly ground black pepper

To serve:

  • Cooked long grain rice
  • Sour cream
  • Pickled cucumber

That’s goodtoknow

For a deeper, spicy flavour try Pimenton which is a Spanish smoked paprika. Either replace the whole amount or mix half and half with regular paprika.

Method

  1. Preheat the oven to 140C/275F/Fan 120C/Gas Mark 1.
  2. Heat the oil in a flame proof casserole and add the braising steak and cook until browned on all sides. Transfer to a plate using a draining spoon. Add the onion and cook for about 5 mins until golden brown. Add the garlic.
  3. Stir in the flour and paprika and stir well. Add the red peppers, tomato puree, chopped tomatoes, beef stock, bay leaf, parsley and black pepper. Bring to simmering point. Cover the casserole with a tightly fitting lid and cook in the oven for 2–2 1/2 hours until the meat is tender. Add extra stock during cooking if necessary.
  4. Serve on rice topped with sour cream and sticks of pickled cucumber.

By Val Barrett

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