The Best Goulash with Oatmeal
- Helena Radulovic Toffolon
- Sep 6, 2021
- 3 min read
Updated: Jul 7
Prepare to indulge in the most delicious and comforting goulash you will ever taste, made with just a handful of ingredients. This recipe is not only simple and easy to prepare, but it also ensures that every bite is packed with flavor and satisfaction. The secret to achieving a rich and hearty goulash lies in the quality of the ingredients you choose. Always opt for high-quality meat, as it will enhance the overall taste and texture of the dish. Similarly, selecting a premium tomato paste is crucial, as it serves as the foundation of the goulash's flavor profile.In addition to the meat and tomato paste,
I believe you will find that you have many of the other essential ingredients already in your pantry or refrigerator. This makes it an ideal recipe for those busy days when you want to whip up something delicious without a trip to the grocery store. With just a few simple ingredients, you can create a fantastic lunch that comfortably serves four people, making it perfect for family gatherings or a cozy meal with friends.
Conclusion
To embark on this culinary adventure, follow the recipe closely, and don’t hesitate to add your own personal touch. Whether it's a sprinkle of your favorite herbs, a dash of spices, or even a hint of heat, customizing your goulash can elevate it to new heights. So roll up your sleeves, gather your ingredients, and get ready to enjoy a warm, hearty bowl of oatmeal-infused goulash that will leave you and your loved ones coming back for seconds!
Ingredients: total time: 2 h, simple, 4 serving
For goulash:
600 g meat / 400 g beef and 200 g pork for goulash, chopped into cubes 2.5 cm-3 cm
4-5 large onions, finely chopped
3 teaspoons flour
1 teaspoon salt
1 teaspoon pepper
3 teaspoons ground sweet red pepper
2 teaspoons Vegeta / dry spice
200 ml tomato paste
1 Tablespoon full tomato concentrate
400 ml water, gradually added
2-3 Tablespoon vegetable oil
For Oatmeal:
170 corn flour
700 ml of water
2 teaspoons salt
1 and 1/2 Tablespoon of fat
Preparation:
Finely chop the onion.
Combine 3 tablespoons of oil in a deeper pot and put the onion immediately and simmer for about 5 minutes.
Then add the pieces of meat and stir and cover the pot.
Simmer for about 15 minutes, then season with Vegeta, pepper and a pinch of salt.
Simmer covered for about 1 hour, stirring occasionally.
After an hour, add the tomato paste, 1 tablespoon of concentrate and 3 tablespoons of ground sweet pepper, mix well and cover.
After 10 minutes, add 200 ml of water and cover the pot.
Repeat the addition of water once more after 15 minutes, stir, and cover.
The stew is cooked for a total of about 2 hours to make the meat fine and soft. The mixture must be thicker. If necessary, season with salt or pepper.
20 minutes before the end, mix the flour with a little water, make sure there are no lumps and pour into the stew and stir immediately.
Simmer for 20 minutes and put out the fire.
For oatmeal Polenta:
Pour water into a small deeper pot, salt and fat and wait for the water to boil.
When the water has boiled, gradually add the oatmeal with constant stirring, cook for another 10 minutes to the desired density, of course with constant stirring,
Serve warm in deeper plates, first pour the polenta and then pour the stew over or next to the oatmeal.
Buon appetito!
NOTE:
Store the goulash covered in the refrigerator for up to 4 days.
If you want, you can freeze this dish for up to 1-2 months. Before consumption, take the stew out of the freezer 3 hours earlier.
Heat in a saucepan or microwave.
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