Do you talk, girl or not?
I confess that I am not sure how we built our memory, but that is something beyond fantastic, that is! A few days ago, here at Viajando Fácil, we did some articles about Budapest in Hungary. And while we were writing, I remembered very clearly the smell of paprika that came from the city's restaurants. And, more specifically, a Goulash I ate at a small restaurant in central Budapest.
We decided to try a recipe that I remembered from the times when I loved watching these cooking programs. Ah, I checked some sites to see if I was not forgetting anything, so rest assured that the recipe is very faithful to the traditional Hungarian Goulash.
Art credits: reneesgarden.com
Before giving you the ingredients and the preparation method, I wanted to share an “order” from a Hungarian chef that I read on one of the websites where I went to check out the recipe. Unfortunately I can no longer find the site to cite the source, but the order was something like this: If you want to make a traditional Goulash, don't “afrancese” it with wine, don't “americanize” it with ketchup and definitely not “italianize” it with pasta!
I found this protectionism of the chef regarding the traditional recipe super interesting. So, in order not to contradict the figure, I'm going to put the traditional recipe here, but I swear I won't tell anyone if you want to "French", "Americanize", "Italianize" your Goulash, combined?
So let's go to the recipe for our Hungarian Goulash that serves 2 people very well:
Ingredients for Hungarian Goulash:
- 3 tablespoons of oil
- 500 grams of beef (I used rump) diced
- 1 onion, chopped into small cubes
- 2 cloves of garlic, finely chopped
- 2 diced tomatoes
- ½ diced red pepper
- ½ diced yellow pepper
- 1 tablespoon of paprika
- 1 teaspoon ground cumin
- 2 tablespoons of tomato sauce
- 1 large carrot cut into slices
- 4 small potatoes cut in half
- 2 cups of water
- Salt and pepper
- Heat 2 tablespoons of oil in a pan and add the onion and garlic until they start to brown.
- While the onion and garlic are browning, season the meat with salt and pepper.
- Add the 500 grams of meat already seasoned and cut in the pan, along with the onions and garlic. Leave the pan on medium heat.
- With the pan over medium heat, wait for the water coming out of the meat to dry, remove the pan from the heat and set aside.
- In a larger saucepan, heat a tablespoon of oil and add the sliced peppers and tomatoes.
- Add 1 tablespoon of paprika and a teaspoon of ground cumin. Add salt and pepper to taste, but remember that the meat is already seasoned. Stir well to distribute the flavor evenly.
- Add 2 cups of water and then 2 tablespoons of tomato sauce.
- Add the sliced carrots and potatoes and leave them under the cooking line (covered by the broth).
- When it reaches the boiling point, add the meat with the onion and garlic. Keep the pan on low heat.
- Resist the smell of good food until the meat and potato are ready. Then just serve!
There are several ways to serve Goulash.
It can be with sliced French bread, rice or a good pasta.
This recipe was very simple and easy to make, would you agree?
Do you want us to continue making simpler recipes or for us to venture into very exotic recipes?
Tell us! Here in the messages and on our social networks!
See you later!