Goulash with vegetables
BackDESCRIPTION OF THE DISH
Goulash is a traditional Hungarian dish, a thick soup. Goulash is often called a meat stew that contains a lot of onions, paprika, potatoes and meat. Hungarians also serve goulash with csipetke, tiny pieces of dough that are somewhat like Ukrainian dumplings.
Goulash is rarely made strictly to the recipe. Most ingredients can be easily replaced. For example, you can use pork or lamb instead of beef, leek instead of onions, and khmeli suneli instead of paprika.
Classic goulash with sour cream and vegetables
Goulash is a traditional Hungarian dish, a thick soup.
Ingredients
| Beef | 600 g |
| Potatoes | 4 |
| Onions | 3 |
| Carrots | 2 |
| Tomato paste | 100 g |
| Paprika | 20 g |
| RudTM Sour Cream, 21 % | 100 g |
| Vegetable oil | 50 g |
| Water or broth | 3 cups |
| Salt | to taste |
| Pepper | to taste |
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STEPS TO MAKE IT
Step 1
The best meat for making goulash is veal: tenderloin, oyster blade or loin.
Wash the meat with warm water, let it dry on a paper towel and cut it into 30-40 g pieces.
Step 2
Peel the onions and chop them finely. Fry them in a small amount of oil until soft.
Step 3
Add the beef to the onions, salt to taste, and sprinkle it generously with ground sweet paprika. The colour of goulash depends on the amount of paprika. Add the sliced carrots. Sear the meat for 3 to 4 minutes.
Step 4
Put the beef and vegetables into a heavy-bottomed pan and pour three glasses of water or broth. Cover the pan with a lid and let the dish simmer for an hour.
Step 5
Peel the potatoes, dice them and add to the already cooked meat. Put some tomato paste or some ripe chopped tomatoes. Add sour cream and stir your goulash. If the soup is too thick, add a little more water or broth.
Step 6
Stew the beef for another 20-25 minutes before the potatoes are cooked. Remove from heat when the potatoes are slightly overcooked and partially mixed with the sauce.
Serve hot with parsley. Enjoy!
