Hungarian beef goulash

Beef - 1 kg
Bulb onions - 2 pcs.
Dry red wine - 1 glass
Carrots - 1-2 pcs.
Celery (stem) - 1-2 pcs.
Rosemary - 3-4 branches
Olive oil - for frying
Tomato juice - 1-2 glasses
Bay leaf - 3 pcs.
Peppercorns - 1 tsp
Salt and black pepper to taste
Thyme (dry and fresh) - 1 tbsp l.

Proteins 5.9 g
Fat 3.5 g
Carbohydrates 4.6 g

A classic step-by-step photo recipe for making delicious Hungarian beef goulash is described below.

Servings Per Container: 8-10 Servings.

Step-by-step instruction

Hungarian goulash is a national dish of Hungarian cuisine, which is traditionally prepared from coarsely chopped pieces of beef. Meat from a drumstick or back is best for cooking. Thick goulash is stewed with the addition of dry red wine and natural tomato juice or fruit drink. You can cook the dish in a deep saucepan or in a cauldron.

The spices can be chosen to taste, but be sure to use rosemary and thyme, as they best complement the flavor of the meat.

To make a delicious goulash, you will need all of the above ingredients, a step-by-step recipe with a photo, an hour and a half of free time and a deep container.

Step 1

Take the onion, peel it off. Rinse the vegetable under running water and cut into small pieces or half rings, depending on taste.

Step 2

Wash and peel carrots. Slice the vegetable into thin rings of about the same thickness.

Step 3

Wash the celery stalks and use a knife to remove the dense lint. Cut the peeled stem into slices about 1-1.5 centimeters long.

Step 4

Wash the beef, trim the fat layers and cut the hard veins. Cut the meat into large pieces of about the same size so that they cook evenly. Use a deep cooking container. Pour olive oil on the bottom, put the pieces of beef and fry well on all sides until golden brown, season with salt and pepper. Transfer the beef to another saucepan. In the melted fat, you need to cook chopped onions, carrots and celery. Saute over medium heat for 4-5 minutes, stirring occasionally, until vegetables are tender.

Step 5

Transfer the meat back to the pan with other foods, stir and cook for 2 minutes. Add red wine, wait until one-third of it has evaporated, and then pour the tomato juice and one glass of purified water into a saucepan. Add thyme, rosemary, bay leaf, and pepper seeds. Bring to a boil, cover the pan with a lid and simmer the meat over low heat for 1-1.5 hours, stirring occasionally. The meat should be soft. If you want a thinner gravy, you can add more water as you cook.

Step 6

The real Hungarian goulash, home-made from beef with the addition of red wine, is ready. Serve hot with a vegetable side dish. You can also traditionally serve goulash in bread.