Goulash
- Apr 9
- 2 min read
Goulash
Goulash is a wonderful recipe for a Sunday family lunch. It is easy to prepare, all you need to do is chop the meat and onion and enjoy the fibrous taste. Follow recipe.
Ingredients: simple, total time: 190 min-,4 servings
700 g veal meat/ diced
300 g pork meat/ diced
3 big onions/ finely chopped
70 ml vegetable oil
1 flat Tbsp dry spice Vegeta
1/2 tsp salt
1 tsp black pepper
1 full Tbsp red ground paprika
100 ml tomato paste
150 ml water
1 bay leaf
1 tsp flour/ optional
Preparation:
Finely chop the onion, place in a medium saucepan and pour in the oil. Simmer over low-medium heat for about 20 minutes, covered with, stirring occasionally. The onion should soften well.
While the onion is sauté, cut the meat into 3 cm cubes.
After the time has passed, add the diced meat, 1 spoon of dry Vegeta seasoning, salt and pepper, mix and cover.
Cook it all, covered, for about 2 hours, stirring occasionally every 15 minutes.
After the time has passed, add the red ground pepper, tomato paste, water and bay leaf and stir.
Cook for another 1 hour.
Towards the end of 20 minutes, if you want, you can add 1 teaspoon of flour ( this is optional) if you like a thicker sauce, I didn't add any.
Turn off the heat and serve this goulash with pasta, polenta, or boiled potatoes with grated Parmesan cheese.
Buon appetito!
NOTE:
When choosing meat, choose a nice cut of meat with very little fat and without veins.
If you like a slightly thicker Dis, add 1 teaspoon of flour 25 minutes before the end of cooking, I didn't add.
Feel free to add hot ground pepper if you like, adding 1/2 teaspoon is enough, for those who just like it a little spicy.
Add the bay leaf after 2 hours of cooking.
To serve, serve grated Parmesan cheese.
Keep the rest of the goulash in the refrigerator for up to 3–4 days.
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