Goulash
Description
The dish is prepared without unnecessary complications. Different recipes may include various combinations and proportions of vegetables. This recipe is especially good because it contains a large amount of meat, cut into big pieces. Goulash can be made with plenty of sauce. It should be served hot, either on its own or with a side dish. The finished dish can be served at the table.
Instructions
- 1
Step 1
Dissolve gelatin in chicken broth and let it sit for a while. Wash the boneless beef and cut it into large pieces.
- 2
Step 2
Heat a skillet with olive oil and place the meat in it. Season with salt and pepper, and sear on each side until a crust forms (10 minutes). Transfer the meat to a plate and, once cooled, slice it into pieces about 5 centimeters in size.
- 3
Step 3
Peel and wash the carrots, then cut them into cubes. Cut the potatoes into small pieces. Chop the celery, pepper, and onion into small pieces. Slice the garlic thinly.
- 4
Step 4
Return the skillet to the heat and first add the carrots; after a few minutes, add the onion, celery, and pepper, season with salt and pepper, and add the garlic at the very end.
- 5
Step 5
Pour chicken broth (with gelatin) into the skillet, add paprika, soy sauce, fish sauce, bay leaf, and thyme. Transfer to an ovenproof dish.
- 6
Step 6
Place the pieces of meat into a bowl and mix with flour, then transfer them to the baking dish with the previously prepared vegetables.
- 7
Step 7
Place the dish in a preheated oven at 150 degrees for 90 minutes, baking covered with a lid.
- 8
Step 8
Remove the dish from the oven and take out the celery, thyme, and bay leaf. Add the previously peeled and diced potatoes. Return to the oven and cook for another hour or so.
- 9
Step 9
Remove the goulash and pour in the vinegar, then simmer over low heat (on the stove) for another 15 minutes. Season with salt and pepper to taste.
- 10
Step 10
Serve the goulash hot, garnished with fresh parsley.