When it comes to the ingredients, beef, veal and pork are the most common types of meat, but lamb is also used. Onions are a must when preparing a goulash, but some versions also include potatoes, tomatoes, sauerkraut and other veggies. And for the spices... well, let's take a look at the ingredients list and start the preparation!
This is what you'll need to make 6 servings:
- 500 g pork, beef or lamb (preferably shin)
- 500 g onions (peeled)
- 2 garlic cloves
- 200 ml red wine
- 2 tablespoons lard OR 6 tablespoons oil
- 2 bay leaves
- 1 tablespoon sweet paprika
- 1 tablespoon red pepper flakes (hot, if desired)
- salt and pepper to taste
- Chop the onions. Cut meat into bite-sized pieces. Mince the garlic.
- Put lard or oil into a pot and heat it over medium fire. Add the onions and cook stirring occasionally until soft and lightly browned. You can add some water (not more than 100 ml at a time) while cooking. This will reduce onion cooking time.
3. Once onions are done, add garlic and stir for a few more seconds. When garlic releases its distinctive aroma, add meat dices and cook until meat gets a light-colored crust. Add paprika and pepper flakes, spice with some salt and pepper to taste, combine and pour in the wine. Also add the whole bay leaves at this point. Cook half-covered over low fire until all the liquid vapors. Then add 1,5 l of hot water and continue cooking half-covered over low heat until meat becomes soft and tender and the goulash thickens. It should be quite thick, almost like a stew, but it should be still eaten with a spoon.
- If you are not satisfied with the thickness, you can add 1-2 teaspoons of flour or cornstarch, though the original recipe doesn't ask for any thickener.
- Take out the bay leaves before serving.
Serve warm with roasted bread. I also enjoy serving goulash with cooked pasta or potato purée. (photos to come as soon as I serve it that way :) )
Enjoy and bon appétit!