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How to cook the perfect goulash. The Hungarian original may properly be a soup, but the rich meaty flavours and distinctive spice of sweet paprika work brilliantly in this thicker stew version. Choose marbled meat for your goulash, as it cooks very slowly, the fat will render down and give you a tender end result.
To get started with this recipe, we have to first prepare a few components. You can have how to cook the perfect goulash!!! using 21 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make How to cook the perfect Goulash!!!:
- Prepare 4 Lean Pork Loin medallions
- Take 1 tbsp lard for roasting the Pork
- Take 100 g lard for the soup
- Prepare 1 white onion
- Prepare Salt & Pepper
- Take 1 tomato
- Take 1 pepper
- Prepare 1 chili pepper (if you want hot)
- Take 1 stick celery + leaves
- Prepare 3 cloves garlic
- Make ready 1 tbsp red paprika
- Get 1.5 litre chicken stock
- Get 3 litre water
- Prepare 1 tsp cumin
- Make ready 2 potatoes
- Prepare 1 smaller celeriac
- Make ready 2 carrots
- Get For the pinched noodles:
- Make ready 100 g flour
- Get 1 egg
- Prepare 1 pinch salt
Ingredients of Goulash, American Hungarian Goulash is a delicious beef stew (or soup) with a rich paprika seasoned broth. This delicious dish is warm and comforting, perfect for a cold weather day. Serve this over homemade noodles (or add potatoes) or with a side of bread or Biscuits to sop up any of the broth left in your bowl. Now that it's autumn, the only real way to stay warm is this delicious Hungarian Goulash (gulyás).
Steps to make How to cook the perfect Goulash!!!:
- We salt & pepper the meat slices and add a couple spoon of lard, then throw them into 230C° preheated oven for 30min. As soon the pork is ready
- In the meantime, we sweat the finely chopped onion in plenty of oil on low heat. When the onion nice & soft, add the paprika and two ladle of stock, the tomato and the pepper cut into half.
- Stir a little and also add the stick of celery and the chopped garlic.
- Cut the meat into bigger cubes, add to the stew, roasting for a bit and in the end pour in the rest of the stock and add water.
- Season with salt, pepper and cumin and cook it about an hour and 30 minutes.
- At the an hour mark, we add all the cubes vegetables (potatoes, carrots, celery and celeriac)
- Next…we make pinched noodles! Mix the flour and salt together in a large bowl. Add the egg and 1 or 2 tablespoons of the water and mix together to make a stiff yet pliable dough. Add more water if necessary. Knead until smooth and set aside to rest for at least 15 minutes.
- Cut the rested dough into 6 equal portions and roll each portion into ropes the thickness of a finger. Lightly flour a baking sheet, and pinch little dime-sized pieces of dough from the ropes onto the baking sheet, spreading the pieces out evenly. Toss the pieces with a little flour to keep them from sticking.
- Bring a large quantity of salted water to a boil and add the dumplings. Cook for 5 to 7 minutes, stirring occasionally, until tender. Drain, toss with a little melted butter or oil and serve.
- In the end just add the “pinched” noodle to the goulash and we are ready! Bon Appetite!!!
Get the recipe @ http://allrecipes.com/recipe/classic-goulash/detail.aspx See how to make a tasty American-style goulash from scratch. A simple skillet dinner with tomatoes, beef and macaroni noodles in a zesty tomato sauce creates the perfect comfort food on a budget! Serve it alongside some cornbread, and add more or less liquid to make it the perfect consistency! HOW TO MAKE AMERICAN GOULASH WITH GROUND BEEF. Drain the grease from the pan.
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