There are as many recipes for this dish as there are housewives and fathers... Goulash is and remains a wonderful classic.... Here is my version, which might just be as good as my mother's.
Recipe for the best goulash
There are probably as many recipes for this dish as there are housewives and fathers… Goulash is and remains a wonderful classic… ☺️
Here is my version, which might just be on par with my mother’s – and that makes me pretty happy… ?
A lovely autumn simmering dish that has received lots of love and is filled with flavor, richness, and vegetables – and of course, beef that melts in your mouth… ☺️
It’s a dish that is easy to approach but requires a fair amount of simmering time – but the tender beef and robust flavor are worth the wait… ?
Make it on a cozy Sunday or a weekday with an early finish and enjoy the aroma all afternoon… ?
I’ve served it with a root vegetable mash, for which you can also find the recipe here.
Servings: servings
The Best Goulash
There are as many recipes for this dish as there are housewives and fathers... Goulash is and remains a wonderful classic.... Here is my version, which might just be as good as my mother's.
Equipment
- Frying Pan
- Hob
- Potato Peeler
- Pot
- Hand Mixer
Ingredients
Goulash
- 2 pcs. Shallots finely chopped
- 2 cloves Garlic crushed or grated
- 100 gram Mushroom sliced
- 300 gram Beef lean beef diced
- 0.5 pcs. Squash small cubes
- 3 pcs. Carrots small cubes
- 0.5 pcs. Red bell pepper
- 8 gram Wheat Flour
- 1 can Chopped Tomatoes
- 100 gram Red Wine
- 300 gram Water
- 100 gram Cream
- 9 gram Salt
- 3 gram Paprika
- 2 gram Pepper
- 3 pcs. Bay Leaf
- 1 can Cocktail Sausages about 100 grams
Root Fruit Mash
- 600 gram Root Vegetables mixed. Half should be potatoes
- 28 gram Butter
- Milk or cream
- Salt and Pepper to taste
- Nutmeg to taste
Instructions
Goulash
- Sauté onions, garlic, and mushrooms in a bit of butter.
- After 3-4 minutes, add the meat, and sauté until it browns.
- Add the remaining vegetables and cook for another 3-4 minutes.
- Sprinkle flour over the dish.
- Add tomato, red wine, water, cream, spices, bay leaves, and cocktail sausages - it's okay if some of the water from the sausages is included, it adds flavor.
- Let the dish simmer over low heat covered for 1 1/2 - 2 hours.
- Season to taste with salt and pepper and serve with rice, mashed potatoes, or root vegetable mash.
Root Vegetable Mash
- 600g mixed root vegetables, about half should be potatoes. The rest can be carrots, celeriac, Jerusalem artichokes, parsnips, etc.
- Use what you have.
- Peel and dice the root vegetables and boil them until tender (about 25 minutes).
- Drain the water and mix in 2 tbsp of butter with a hand mixer until the root vegetables are mashed.
- Continue mixing and add milk and/or cream until the desired consistency is achieved.
- Season to taste with salt, pepper, and nutmeg.