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Beff stew typical of Hungary

Beff stew typical of Hungary

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Goulash is the most famous dish of Hungarian cuisine for its simplicity and strong flavor thanks to the use of delicious spices, among which paprika predominates.
Goulash is very similar to our beef stew but prepared based on the ancient original recipe of the Hungarian tradition of the herders (gulyas) who during their travels loved to prepare it outdoors by cooking it on the fire.

Over the centuries, this poor dish became one of the most popular dishes in all of Hungary and, to this day, appreciated practically all over the world.

The success of this dish has also led other cultures to prepare their own version giving life to the Trentino Goulash, the Austrian Goulash, the German Goulash, but the most popular remains the original recipe of Hungarian Goulash


How to make goulash

Flour the pieces of beef.

Sauté the chopped onion in the oil.

Add the floured pieces of meat and brown them for a few minutes.

Deglaze with the red wine.

Cover the stew with the broth and continue cooking under cover over low heat.

Peel the potatoes and carrots and cut them into cubes.
After a few minutes add the potatoes, carrots, celery stalk, tomato puree and paprika.

Stir, add salt and cook over low heat with a lid for about 40 minutes, taking care to add the broth as soon as the goulash starts to dry.

As soon as the goulash is ready, season with salt and paprika and serve hot in terracotta dishes, so that they keep the heat.

Video: Hungarian Beef Goulash feat. my MOM! (June 2022).


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