Tatar-style goulash
Description
The dish is prepared without unnecessary complications. It's a delicious and hearty meal. The special flavor comes from the pickled cucumbers, which aren't used in the Hungarian version. This dish is something between azu and goulash, which is why we've named it "Tatar-style goulash" :) The difference between azu and goulash also lies in the way ingredients are cut. For azu, everything is sliced into strips, while for goulash, ingredients are cut into larger cubes. Here's how to make it. The finished dish is ready to be served.
Instructions
- 1
Step 1
Cut the beef into small cubes, removing the films as you go.
- 2
Step 2
Peel and chop the onion.
- 3
Step 3
Sear the meat in vegetable oil until a light crust forms, then add the onion and continue frying.
- 4
Step 4
Grate the pickled cucumbers on a coarse grater.
- 5
Step 5
When the onion begins to turn slightly golden, add the cucumbers and tomato paste. Mix and fry for 1-1.5 minutes.
- 6
Step 6
Pour water over the meat. There should be enough water to completely cover the meat. Add salt and pepper. You can also add some dried aromatic herbs. Cover the pan with a lid and simmer over low heat until the meat is cooked. Beef takes longer to cook than pork, so it will need approximately 1 hour.
- 7
Step 7
Peel and wash the potatoes, then cut them into cubes or strips. To prevent the potatoes from becoming mushy in the goulash, you can fry them.
- 8
Step 8
When the meat becomes tender, add the fried potatoes and finely chopped garlic. Mix well, add the bay leaf, and simmer until fully cooked.