Authentic Hungarian goulash

Description

I prepare a dish with beef and vegetables (potatoes, celery, onions). Goulash is served as a main dish with the broth formed during cooking (bread is dipped into it). You can serve it with boiled rice or another grain as a side dish. Serve the dish immediately after cooking, although it can be stored in the refrigerator and reheated before serving.

Instructions

1. 1

   Step 1

   Peel the garlic and finely chop it. Wash the shallot and cut it into 4 pieces.

2. 2

   Step 2

   Heat the pan with olive oil and first add the garlic, then after a couple of minutes add the shallot.

3. 3

   Step 3

   Peel the potatoes and cut them into large pieces. Wash and clean the pepper, then dice it into cubes, as well as the leek.

4. 4

   Step 4

   Wash the meat and cut it into small pieces. Remove the onion from the cauldron, then add 1-2 tablespoons of olive oil and place the meat in, season with pepper and salt, and fry until a crust forms. Remove the meat and transfer it to a bowl.

5. 5

   Step 5

   Place the pepper, leek, and potatoes into a saucepan and sauté for 3-5 minutes. Pour in the wine and beef broth, then add celery seeds, rosemary, and paprika.

6. 6

   Step 6

   After boiling, add the previously fried vegetables and meat to the cauldron, then bring to a boil and remove from heat.

7. 7

   Step 7

   Salt and pepper, then place the pot in a preheated oven at 220 degrees for 60 minutes.

8. 8

   Step 8

   Serve the hot goulash and garnish it with parsley.