Goulash
Published on 20 March 2025
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An excellent main or complete meal with polenta as I served. Hungarian in origin, widespread in Germany and Trentino. I add chilli; lots of onions break down during long cooking into thick fragrant cream. Some add potatoes.
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Ingredients
INGREDIENTS FOR 6 PEOPLE
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Method
Introductory photographs from the original
0 steps completed out of 9
- Step 1 of 9
I flour meat with 2 tablespoons of paprika.
- Step 2 of 9
I slice onions.
- Step 3 of 9
I melt half the butter in a large pan.
- Step 4 of 9
I brown meat and add salt.
- Step 5 of 9
I add onions, cook briefly and add remaining butter.
- Step 6 of 9
I deglaze with white wine, stir and evaporate.
- Step 7 of 9
I add tomato sauce, cumin, remaining paprika and chilli.
- Step 8 of 9
I cover with stock and simmer covered about 2 hours, stirring occasionally and adding stock if needed.
- Step 9 of 9
Meat should be tender and onions broken down. Reduce uncovered if too watery, taste and adjust salt or chilli and serve with polenta.
Original source: https://incucinaconlilly.com/2025/03/20/goulash-2/