Goulash
Published on 17 March 2023
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A traditional Hungarian dish also cooked in Germany, Austria and Trentino, each with its variations. Serve with mash, potatoes, Spätzle, canederli or polenta. I love it; this is my version.
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Ingredients
INGREDIENTS FOR 4 PEOPLE
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Method
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I slice the onions and put in a pan with plenty of extra virgin olive oil.
I dice the meat.
I coat it in flour.
Once the onions are browned, I add and brown the meat, then deglaze with red wine.
I add passata and tomato purée.
I add salt, pepper, both paprikas, cumin seeds and garlic. I mix thoroughly, scraping the bottom.
I cover with boiling stock, put on the lid and simmer gently for 2 hours, stirring occasionally. Taste: the meat should be very tender. Adjust salt. I made mash.
Original source: https://incucinaconlilly.com/2023/03/17/goulash/