Goulash in a cauldron
Description
The dish is prepared without unnecessary complications. Throughout its existence, goulash has always held an honored place. It is made from various types of meat, but many prefer beef. Different cuts of meat are used as well. Cossacks, for example, chose the flank area, and cooking methods also varied. Each recipe is unique in its own way, but the classic version remains the most popular and well-known. The finished dish can now be served.
Instructions
- 1
Step 1
1. To prepare goulash in a cauldron at home, you'll need a minimal set of ingredients. This time, I decided to experiment and cook the meat together with potatoes (something similar to azu).
- 2
Step 2
2. Cut the beef into medium-sized pieces and place them in a frying pan. Season with salt and pepper to taste.
- 3
Step 3
3. Add the finely chopped onion and carrot to the meat. Mix everything thoroughly, cover with a lid, and reduce the heat slightly.
- 4
Step 4
4. It's better to do the entire process directly in a cauldron. However, if you don't have such a container, use a pot with a thick bottom. In the middle of frying, add tomato paste (or tomatoes—optional). After slightly frying, pour in water to cover everything.
- 5
Step 5
5. After simmering the beef with vegetables over low heat, add the cubed potatoes. Cover with a lid and cook until done (on average, this takes about an hour).
- 6
Step 6
6. During cooking, you will be able to enjoy the amazing aroma of meat enhanced by vegetables and herbs. Before serving, you can garnish the goulash and complement the meat with fresh vegetables.