Traditional Cooking:Hungarian Goulash

This recipe is very widespread and appreciated in Eastern Europe.

Personally, I learned to make this food directly from the source, when I was in the neighboring country.

There are several types of goulash, but this one seemed the tastiest.

It is a consistent food, good in taste and despite appearances it is a healthy food.

Except for the boil time, the actual cooking time is reduced, being only the peeling of vegetables and cutting of meat.

Supplies

Any food market in the world.

Gathering the Ingredients, Peeling Vegetables and Cutting Meat

The following ingredients are required (see photo 1):

-Beef as young as possible so as not to be hard (about 500g)

-2 large carrots

-1 large parsley root

-2 large onions

-2 large potatoes

-2 teaspoons cumin

-1 teaspoon peppercorns

-1 bay leaf

-20 g paprika

-2 tablespoons olive oil or grape seed oil

-optional, chopped green dill (not shown in photo)

Peel the vegetables,wash and cut as in photo1.

Cut the meat into cubes of about 2 cm.

Fry the Onion and Meat

Put 2 tablespoons of oil in a pot and after heating add the chopped onion (photo 2).

Fry until glassy (stir when necessary).

Then add the cut meat and fry on all sides, stirring continuously for a few minutes (photo 3,4).

Add Water and Spices

See photo5. Add water and all spices. The water must be of good quality, free of chlorine or other disinfectants, must not be hard or contain impurities. Approximately 1l of water is used in this phase.

Boil the Mixture

Boil until the meat becomes soft (try with a fork). Stir occasionally.

Boil with a lid to make it faster but also so that the resulting splashes do not get dirty all around.See photo6.

Add the Vegetables and Cook Everything

Add all the cutted vegetables. Add more water, as we want the resulting food to be more bound or closer to the soup.

Mix occasionally.

Boil with a lid until all the vegetables are soft. Try with a fork.See photo7,8,9.

Ready!

It Is Served

The result is 4 servings of delicious food.

Serve hot.

In its country of origin it is served as such or with bread.

But the culinary cultures intertwine, so in our country it is served with polenta and hot peppers (photo10). The result is special.

Good appetite!