Hungarian Goulash Soup
Description
The dish is prepared without unnecessary complications. Hungarian goulash is something between a stew and a soup. In our family, we simply call this dish a sauce. It's not as difficult to prepare as one might imagine. Although beef itself is not the easiest meat to work with. It's much more challenging to cook than chicken or pork. The reason is that it requires more time and skill. Beef often turns out tough if handled improperly. It loves moisture—you should never let it dry out. The finished dish can be served at the table.
Instructions
- 1
Step 1
For preparing Hungarian goulash, I used beef fillet. Of course, fillet is best. In principle, meat with bones isn't bad either. And if you want to make the dish more soupy, the bones will add richness to the broth. So, it's up to everyone. Wash the beef and cut it into thin slices (preferably against the grain). Then heat a deep frying pan with vegetable oil. Sear the beef.
- 2
Step 2
While the beef is frying over medium heat, we'll prepare the vegetables. Peel the potatoes, onion, and garlic. Cut the potatoes into cubes, but not too small. Chop the onion, add it to the pan with the meat. Add a little cumin. Fry everything for about 10 minutes.
- 3
Step 3
Next, I wash and prepare the bell and chili peppers. Remove all the seeds and slice the peppers into thin rings. Cut the rings into 3-4 pieces. Add the peppers to the beef. Simmer covered for 10 minutes over low heat.
- 4
Step 4
I finely chop the garlic. Generally, the more garlic, the tastier the goulash will be. It's better to add garlic in portions—once in the middle of cooking and once at the end. I add paprika, salt, and black pepper to the meat. Pour water over everything (not too hot). Add potatoes, cover with a lid, and simmer for 40 minutes until fully cooked.
- 5
Step 5
Simmer the goulash for the remaining time over low heat. It's hard to overcook it. It's not a problem if you turn it off 20 minutes later. Serve the dish hot, well-rested, with herbs and pepper.