Goulash in clay pots
Description
The dish is prepared without unnecessary complications. Goulash is a thick soup made from beef or veal, fried in pork fat with onions, sweet peppers, and potatoes. Tomatoes are most commonly added to goulash, and sometimes sour cream. Generally, it's a simple rustic dish, food for shepherds and soldiers. Yet occasionally, goulash can become a worthy centerpiece for a festive table—especially when cooked in clay pots. I was born and raised in Rostov-on-Don, a city where people know how to make goulash well—the Don Cossacks, who marched across Europe back in the 19th century, adopted national dishes from the cuisines of many peoples. So I'll share with you a Cossack-style recipe for goulash baked in clay pots—aromatic with spices, red wine, garlic, and fragrant herbs. It's an ideal dish for a family celebration. The finished dish can now be served.
Instructions
- 1
Step 1
Wash the meat, dry it, remove the films and tendons, and cut into small pieces (approximately 2x2 centimeters).
- 2
Step 2
Fry in oil until golden brown and distribute into pots.
- 3
Step 3
In the remaining fat, sauté the chopped onion and add it to the meat.
- 4
Step 4
And in an almost completely dry pan, lightly brown the peeled and sliced potatoes. Place them on top of the onion in the pots.
- 5
Step 5
Wash the bell pepper, remove the seeds, and slice. Place on top of the potatoes.
- 6
Step 6
Wash the tomatoes and chop finely. Place on top of the pepper.
- 7
Step 7
Add salt and spices to each casserole dish. Pour in water or a mixture of water and wine—about one-third of the dish if you prefer a thick goulash, or half if you like it more liquid. Cook in the oven at 180°C for 40–50 minutes. Before serving, sprinkle with chopped herbs and garlic. Or, as Hungarians would say, Jó étvágyat! :)