Goulash is a traditional Hungarian dish. It is a soup but I´m used to make it as a stew.
Whole kitchen en su Propuesta Salada para el mes de octubre nos invita a preparar un clásico de la cocina húngara: Gulash
1k of beef
1 garlic clove
4 Spoons of tomato sauce.
½ cup of good red wine
2 Leaves of bay
1 Spoon of Paprika or Spanish Pimentón de la Vera.
½ litre of stock
2 spoons of olive oil
salt and pepper
Trim the fat off the beef and cut it in cubes. Chop the onions and the garlic. Heat the olive oil in a casserole and add the beef cubes and fry them until the beef is browned on all side. Place the beef to one side.
Fry the onions and the garlic in this oil until they are softened, then add the tomato sauce. Stir it.
Add the beef, the salt and pepper, the bay leaves and the paprika. Stir it and mix well. Add the red wine and the stock.
Slow cooking is the secret of a good gulash so let simmer it for 2 hours. Stir it once in a while. And add some more stock if it is needed.
Serve with rice or pasta, bread and a green salad.