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.