Hungarian Goulash Recipe
Although goulash is known as belonging to Hungarian cuisine, it finds a place in the cuisine of many European countries. Interestingly, it is a dish that has a place also in Turkish cuisine.
Goulash is not much different from traditional Turkish food in terms of ingredients and method of preparation. At first glance, it even resembles a forest kebab. There are three differences that distinguish goulash from forest kebab. The first of these is the peas, the forest kebab contains, the second is the tomato paste that goulash doesn't contain, and the third is the flour that the goulash contains. Tomato paste is not added to goulash, it takes its color from paprika and the consistency from the flour.
You can cook goulash in cast iron, steel pan or pressure cooker. But you shouldn't neglect to adjust the cooking times according to your cooker. If you are going to use a pressure cooker, it may be more appropriate to cook just the meat with the pressure cover closed (not letting the meat is fully softened) and add vegetables after opening the cover.
- 1 kg beef, chopped in cubes,
- 1 onion, chopped,
- 1 clove of garlic,
- 1 potato, chopped,
- 1 carrot, chopped,
- 1 red pepper, chopped,
- 5-6 tablespoons of olive oil,
- 1 tablespoon of flour,
- 1 tablespoon of paprika,
- 1/2 teaspoon of black pepper,
- Salt to taste,
- Water at room temperature .
- Take a deep pan on the stove and heat,
- Add the meats and cook on high heat, stirring constantly, until the water is evaporated,
- Add olive oil, chopped onion and garlic and mix,
- Close the lid and cook, mixing frequently over medium heat for 15-20 minutes,
- Add the flour and stir fry for a few minutes,
- Add paprika and black pepper and mix,
- Add potatoes, carrots and pepper and stir fry for 5-10 minutes,
- Add enough water to cover them all and mix, cover and cook on low heat until all the ingredients are softened and the consistency is thickened.
- Add salt, mix and remove from heat.