Beef goulash with tomatoes
Источник фото: https://ru.123rf.com/profile_qwartm
Usually Hungarian goulash is prepared in a special pot or thick-walled pan, but today I will cook it in a deep frying pan.
In this recipe, the meat is fried separately and then combined with fried onions and paprika. The dish turns out to be very aromatic, tasty, moderately spicy, and the meat breaks down into fibers and melts in the mouth.
Another highlight of this recipe is cumin. It is added during the process of frying the onions. I only had a little ground cumin, but you can add more and the dish will only benefit from it.
Ингредиенты
Beef - 500 g
Lard (bacon) - 50-80 g
Potatoes - 2 pcs.
Tomatoes - 220 g
Onions - 2 pcs.
Carrots - 1 pc. (large)
Ground paprika - 1.5 tbsp.
Smoked paprika - 0.5 tsp.
Cumin (ground) - 0.5 tsp.
Salt - to taste
Bay leaf - 1 pc.
Hot pepper - to taste
Vegetable oil - 3 tbsp.
Water - see recipe
Рецепт
1. Fry smoked bacon in a dry frying pan until golden brown and completely cooked.
2. Add pieces of beef to the lard and fry them until golden brown while stirring. I didn’t add any oil, but if you see that there is not enough fat, then pour in a little vegetable oil.
3. In a separate frying pan, fry the onions in vegetable oil. There must be a lot of it. During cooking, the onion almost completely dissolves and gives the dish a certain thickness. Add cumin to the onion.
4. When the onions are golden, add all the paprika according to the recipe. Add ground or finely chopped tomatoes. I grated some of them, freeing them from the skin, and some simply finely chopped them. Stir and fry for five minutes. This roast can be lightly salted and a pinch of sugar added.
5. Then, in a deep frying pan, combine the fried beef with onions and tomatoes, pour in hot water so that it completely covers the meat. Add salt, cover and simmer over low heat until the meat is half cooked, about 40 minutes. Make sure that all the liquid does not evaporate during this time. If necessary, add it to the pan.
6. Add coarsely chopped carrots and potatoes, chopped hot pepper to taste. Season with salt, add a bay leaf and add a little hot water again. Cover with a lid and simmer for another 30 minutes at a low simmer until the potatoes and carrots are fully cooked. It may be that a certain type of potato will require a longer cooking time, but in the end it should be easy to mash when pressed with a spoon.
7. This is what the finished beef goulash with tomatoes looks like. It looks like a thick soup, but we didn’t thicken it with anything.
Bon appetit!