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To prepare goulash, which will be really tasty and tender, it is important to pay attention to the details. For example, how to choose the right meat? Beef with a small amount of fat is perfect for goulash — it provides a rich taste and juiciness. Cut the meat into equal pieces so that it cooks evenly. In a heated pan, fry the meat until golden brown - this way it will retain all the juices.
Ingredients:
- 500 g of beef (shoulder part or shoulder blade is better)
- 1 large onion
- 1 carrots
- 2 cloves garlic
- 2 Art. spoons of tomato paste
- 1 Art. a spoonful of paprika
- 1-2 bay leaves
- 500 ml of broth or water
- Salt and pepper to taste
- Oil for frying
Paprika is one of the key ingredients, which adds a special flavor and a slight reddish tint. Add it to fried meat so that the spice is fully revealed. After the meat is browned, add chopped onions, carrots, garlic and tomato paste. Pour the broth over everything and add a bay leaf for flavor.
Simmer the goulash over low heat for about 1,5-2 hours, stirring occasionally. Long-term heat treatment allows the dish to be saturated with flavors and become truly tender. For many, goulash remains a favorite side dish for potatoes, rice or pasta.
