Goulash

4
03:00

An ideal winter dish that warms both body and soul. Goulash is one of the original simmered dishes, also called stews, and comes in countless variations, each with its own unique character. Here it is prepared as a one pot meal, where you brown everything and put it all in the same pot. An easy and convenient approach with minimal dishes to do.

This dish is perfect for a cozy warming dinner and can be adapted to seasonal vegetables or individual taste preferences.

Temperature control is particularly suitable for simmering food, as you can precisely set the temperature and ensure it doesn’t get too high or too low, no matter how long the dish is simmering.

Ingredients

Goulash

3 pcs. Onion

2 pcs. Red bell pepper

3 pcs. Carrot

2 pcs. Garlic clove

500 gram Ox Chuck

30 gram Butter

2 tsp. Sweet dried paprika

400-500 gram Canned chopped tomatoes

4-5 dl Water

1 pcs. Stock cube

4 pcs. Bay leaves

2 tsp. Salt

500 gram Potatoes

Freshly ground black peber as needed

Steps

1
Prepare the vegetables

Peel the onions and cut them into small dice.

Rinse the peppers, remove the seeds and cut the peppers into strips.

Peel the carrots and then cut them into bite-sized pieces.

Peel the garlic and roughly chop it.

2
Brown meat and onions

Cut the meat into bite-sized chunks.

Add the butter to a pot or frying pan and heat it to 175°C. Add the meat and fry until lightly browned.

Add the onion and garlic and let it cook for a short while. When the onion and garlic start to take colour, add the paprika and roast for a few minutes.

3
Put the stew on the stove

If you’ve used a pan to roast the vegetables and meat, then pour everything into a 3 or 5 liter pot before you start making the sauce, otherwise there won’t be enough room.

Add chopped tomatoes and water to the pot. Chopped tomatoes are available in either 400g cans or 500g cartons, just add the full amount of tomatoes regardless of whether you bought 400 or 500g. You’ll avoid leftovers and the result will be just as good.

Then add the stock cube, bay leaves, bell peppers, carrots and salt to the pot.

Note: If you want the carrots to be slightly firm when serving the dish, then wait to add them until you add the potatoes.

4
Bring to a simmer

Reduce the temperature to 105°C and simmer for about 2 hours under a lid until the meat is tender. It is a good idea to set a timer.

5
Add potatoes

Peel the potatoes and cut them into bite-sized pieces. If you prepare the potatoes ahead of time, place them in a bowl of water to prevent them from browning.

When the meat is cooked tender after about 2 hours, add the potatoes and cook under a lid until the potatoes are tender. This typically takes 30 minutes, but it depends on the size and variety of the potato.

If you waited to add the carrots, add them now along with the potatoes.

Add plenty of freshly ground pepper.

Notes

Many people serve goulash with pasta, rice, mashed potatoes or mashed root vegetables. If you wish to do so, simply omit the potatoes in this recipe, but otherwise follow the recipe as is.

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