Goulash is a stew made of vegetables and meat. It originates from Hungary and it’s a traditional dish, if not the symbol of the country but is also very popular in Eastern Europe. So is paprika, one of the ingredients of the goulash.
I love Budapest and I think it’s absolutely gorgeous. Back in college me and my friend Kasia and her boyfriend Piotr, who are now happily married, took an awesome trip to Budapest. I don’t honestly know what I liked more the architecture, the food or super friendly, down-to-earth people. Probably everything all together created an amazing experience. Source: kwestiasmaku.pl
I started with assembling all the ingredients as usually.
First step is chopping onions and garlic and cutting meat into smaller squares.
Then I fried onion until golden and added chopped garlic at the end.
Then I added meat and fried it roughly while mixing so it would be fried evenly from each side. You don’t have to worry if it’s not entirely cooked through at that point.
Then I added chopped bacon and fried for an extra minute.
After that, I transferred everything into the pot and added beer.
When it started boiling I turned down the heat and added all spices, broth, tomato paste and chopped carrots and mushrooms.
I cooked it for about an hour until the meat got soft.
The last step was adding a spoon of each flour to a little bit of cold water, mixing it and adding to the goulash. It should thicken the sauce in few short minutes and then it’s ready to eat. Serve with bread, rice or buckwheat. Enjoy!
If you tried that recipe and posted a pic or comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!
- 2 lb of pork shoulder
- 2 carrots
- 7 oz of mushrooms
- 1 onion
- 2 cloves of garlic
- 2 tablespoons of olive oil
- 5 slices of bacon
- little can of beer (12 oz)
- 1 cup of chicken stock
- 1/2 cup of tomato paste
- 1 tablespoon of potato starch
- 1 tablespoon of flour
Herbs and spices: 3 allspice kernels, 2 bay leaves, 2 pinches of salt and pepper, 1 teaspoon of paprika, 1/2 teaspoon of cayenne pepper, 1/2 teaspoon of oregano
- Fry chopped onion, add garlic. Add diced meat and fry roughly, mixing.
- Add chopped bacon on top and fry for another minute.
- Transfer everything to a cooking pot. Add beer. When it starts boiling turn the heat down and add broth, spices and tomato paste.
- Cook everything for an hour, until the meat is soft.
- Add one spoon of each flour to cold water and mix it. Then at it to the goulash and mix again. Sauce should start thickening in few minutes. Serve with rice or buckwheat.