gulas
Next Dish: Tafelspitz
Guláš is a traditional stew-like dish originating from Hungary, but popular in Central and Eastern Europe, particularly in the Czech Republic, Slovakia, and Austria. The dish is typically made from slow-cooked meat, especially beef, pork, or game, with vegetables, such as onions and peppers, and seasoned with paprika and other spices. Variations may include the addition of potatoes or dumplings. The name "guláš" is derived from "gulyás," the Hungarian word for herdsman, reflecting the dish's pastoral origins.
Recipe
Ingredients:
1 kg beef (shoulder or shank)
2 onions
4 cloves of garlic
2 tablespoons of lard or oil
2 tablespoons of paprika
1 teaspoon of caraway seeds
1 teaspoon of marjoram
2 bay leaves
Salt and pepper to taste
1.5 liters of beef broth or water
3-4 potatoes
2 peppers
2 tomatoes
Instructions:
Cut the beef into cubes and season with salt and pepper.
Peel and chop the onions and garlic.
In a large pot, heat the lard or oil and sauté the onions until golden.
Add the beef to the pot and brown on all sides.
Sprinkle the meat with paprika, add the garlic, caraway seeds, marjoram, and bay leaves.
Pour in the beef broth or water until the meat is covered.
Cover the pot and let it simmer for about 2 hours until the meat is tender.
In the meantime, peel the potatoes and cut them into cubes.
Wash and chop the peppers and tomatoes.
Add the potatoes, peppers, and tomatoes to the pot and let it simmer for another 20-30 minutes until the vegetables are cooked.
Adjust the seasoning if necessary and serve the goulash hot.