Hungarian goulash

Hungarian goulash It is one of stews or more primitive, traditional stews and is made with meat, onion and butter. With the passage of time, this stew has been evolving and adding other ingredients, such as potatoes, red peppers, tomatoes and spices. However, which today gives its most differential characteristic is the paprika.

In some variants of this dish, add also wine and flour to thicken the sauce, and in Hungary and other nearby countries, is usually served with sour cream. The sauce varies depending on the region and taste of the chef, so it can be served with a sauce thicker or very caldosa. Today this stew has been adapted to various meats, can be not only beef but also Hare, pig, lamb, or chicken.

Option 1: Hungarian Goulash

Ingredients (for 4 people):

• 1 kg of meat
• 50 g of lard
• 3 onions
• 2 potatoes
• 2 ripe tomatoes
• 1 red pepper
• 2 tablespoons sweet paprika
• 1 teaspoon cayenne pepper
• Salt
• Pepper
• 2 litres of water or meat stock
• Flour

Procedure:

• Prepares the beef by removing the fat and cut into cubes of 2-3 cm. Season with salt and pepper and flour it lightly. Book.
• Heat the butter in a thick bottom pan. When everything has melted, add the meat and Brown over high heat a few minutes, stirring constantly until browned equally. In this way the meat is sealed and avoided to lose lots of fluids.
• Keep the meat in a bowl. In the same fat from the Pan, Sauté chopped onion into thin julienne strips over medium heat, until they are tender.
• Add peeled or sliced tomatoes and the broth or water.
• Well heat the broth and add the meat, along with the juices that is released at the source, the two types of paprika and red pepper diced.
• Bring to a boil, cover, and let simmer for 2 hours or until the meat is very tender.
• When half done, Add the potatoes peeled and cut into large chunks.

Option 2: Hungarian Goulash. Traditional recipe

Ingredients:

• 1 kg of beef sliced for stew
• 4 cloves of garlic
• 3 carrots
• 2 large onions
• 1 large whole leek
• 4 large tomatoes
• 1 tablespoon cumin powder
• 1 level tablespoon of sweet paprika
• 2 Bay leaves
• 1 large red pepper
• Flour
• 1 litre of red wine
• Pepper
• Salt
• 100 ml extra virgin olive oil

Procedure:

• Go through and clean the possible remains of fat, cartilage and bones of veal.
• Season the meat and pass it through flour. FRY it in the Pan where you will prepare the stew with 100 ml of olive oil. Mark the pieces until they are well browned to seal.
• Remove the meat and set aside.
• Peel the garlic, onion, leeks and chop them very finely. Saute all the vegetables in the same oil from the meat, for about 10 minutes over low heat.
• When the sauce is well browned, add a good tablespoon of paprika. Remove all temperature low so it won't burn.
• Peel the carrots and wash the red pepper. Cut the carrots into slices as thin as possible and the pepper into very small cubes. Cut the tomatoes in half and grate them until only the pulp of the same.
• Add these ingredients to previous sauce and stir with a wooden spoon.
• Chop parsley the chopped possible. Add a tablespoon of ground cumin powder (optional) and parsley. Remove all with smoothness.
• Add the pieces of meat that were reserved and a glass of red wine.
• Put the Bay leaves and correct the seasoning. Let reduce slightly for about 10 - 15 minutes over medium heat.
• Cover with the rest of the wine (part of the wine is replaceable with broth of meat or a little water so it is softer). Cook slow for approximately two hours, stirring occasionally to prevent sticking.

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