-Hungarian CUISINE –
What is traditional hungarian goulash made of?
Ingredients for 6-8 servings
1 kg pork shoulder or ham
100 g steamed or cooked bacon
1 large onion
2 medium carrots
1 bell pepper
2 tbsp olive oil
2 tbsp lard (or oil)
4 teaspoons of ground sweet paprika
1 teaspoon ground hot bell pepper
3 teaspoons dried bear garlic (can be omitted)
approx. 1 l of hot broth or stock
2 tablespoons of soy sauce
2 bay leaves
3 allspices
2 tbsp tomato paste
200 g mushrooms
2 tbsp butter
2 tbsp flour
How to make hungarian goulash recipe
Cut the meat into cubes with a side of about 1,5 cm. Cut the bacon into small cubes. Peel and dice the onion. Peel and slice the carrots. Cut the peppers into cubes.
In a wide pot, heat a tablespoon of olive oil, add bacon and onions, sauté. Add the other tablespoon of oil, put in the carrots and peppers and stir-fry everything for a few minutes.
Meanwhile, in a separate pan, heat lard (or oil) and fry the meat pieces. Season them with salt and pepper and transfer them to the pot with the vegetables. If you have one, you can water the whole thing down with about 1/3 cup of wine (red or white) and evaporate for a while over higher heat.
Season the contents of the pot with ground bell pepper and if you have bear garlic. Pour in hot broth (or stock) enough to cover the ingredients. Add soy sauce, allspice and bay leaf, cover and cook on low heat for about 1 and 1/2 hours, until the meat is tender. Finally, add tomato paste and fry the sliced mushrooms until golden brown.
In a frying pan, heat butter well, add flour and fry for a while stirring. Transfer to the pot, mix thoroughly and bring to a boil.
