Goulash is a simple and delicious dish that knows no boundaries, both geographical and gourmet. Is characterized by large pieces of meat, but also by the fact that onions are added to it, as well as meat to give it a nicer structure. You can smell goulash with spices such as ground paprika, bay leaf, marjoram, cumin and pepper. Dry white wine or a few tablespoons of wine vinegar are often added.
Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.
900 g beef
900 g onions
50 g butter
3 cloves garlic
1 teaspoon cumin seeds
2 tablespoons marjoram
2 tablespoons ground paprika
2 tablespoons tomato paste
3 tablespoons wine vinegar
5 dl beef soup
2 bay leaves
- Heat the butter over medium heat. Add finely chopped onion and cook, stirring often, until golden brown.
- Clean the meat from the veins and cut into larger pieces. Peel and chop the garlic, add the cumin seeds to the cutting board and mash with a knife.
- When the onion is ready, add the beef soup, vinegar, paprika and meat along with the bay leaf, garlic, cumin, marjoram and tomato.
- Stir and let it cook gently.
- Reduce heat, cover and simmer until onion is mostly decomposed and beef is tender, about 2 hours.
- Salt and pepper the goulash, remove the bay leaf and serve while hot.