Goulash
Description
A hearty and aromatic soup. Goulash is a thick, rich, and very filling meat soup. Traditional goulash is cooked in a cauldron over an open fire, but it can also be prepared at home on a stove, although it won't have the characteristic aroma. Goulash is served as a first course with bread or with a side of noodles, etc. It is eaten immediately after cooking, while still hot.
Instructions
- 1
Step 1
1. Wash and cut the peppers, remove the membranes and seeds, then dice them into small cubes.
- 2
Step 2
2. Peel the potatoes and carrots. Slice the carrots into rounds, and cut the potatoes and tomatoes into small cubes.
- 3
Step 3
3. Wash the meat and cut it into cubes. Peel the onion and cut it into cubes. Finely chop the garlic.
- 4
Step 4
4. Heat a cauldron or a heavy-bottomed pot, melt the fat, then add the onion and paprika.
- 5
Step 5
5. Mix all the contents and cook for 5-7 minutes.
- 6
Step 6
6. Add beef and garlic to the cauldron. Stir and fry over medium heat for 5-7 minutes.
- 7
Step 7
7. Add previously peeled and chopped red and yellow peppers.
- 8
Step 8
8. Gently mix all the contents from top to bottom so that the vegetables do not fall apart.
- 9
Step 9
9. Add potatoes, tomatoes, and carrots to the cauldron.
- 10
Step 10
10. Pour in the broth, season with salt and pepper to taste, and add the bay leaf. Bring to a boil, then reduce the heat and simmer for 40–50 minutes.
- 11
Step 11
11. The finished dish should be thick and flavorful; if necessary, add more spices and salt.
- 12
Step 12
12. Serve the dish immediately after preparation with a piece of white bread.