Beef Goulash
This recipe has been a staple for many years, developed without a direct source of inspiration and tailored over time to suit our flavors and preferences. It's a favorite, especially among men.
Achieving harmony in taste, aroma, and texture, following these steps results in an exemplary dish that’s remarkably straightforward to make.
Choosing the right meat is essential. While beef is common, I often use veal for its quicker cooking time, and pork is an acceptable alternative when needed, so feel free to adapt.
Wash the meat and cut it into small or medium cubes, based on your preference.
Heat the oil in a pan, add the meat, and stir.
Cook until the meat releases its juices and browns nicely.
Add sliced carrots, stir, and let them cook for 2 minutes.
Cut the onion into medium pieces or julienne, stir, and cook for another 5 minutes.
Add tomato paste, stir, and let it simmer for an additional 2 minutes.
Add enough water to cover the meat and vegetables, bring to a boil, then reduce the heat and cover. Cook until the meat is tender. The cooking time varies based on the type of meat, ranging from 40 minutes to 2-3 hours. A pressure cooker can speed up the process, ensuring tender meat.
When the meat is almost ready, add bay leaves, pepper, paprika (if desired), and salt to taste. Stir and let it cook for another 30 minutes.
Serve hot with any garnish and vegetables or pickles of your choice. It's sure to satisfy the whole family.
Enjoy!
