The best of both worlds as Hungarian cuisine meets Transylvania.
Goulash is very famous in Transylvania and for me, being from that region of Romania, it is comfort food. This delicious stew originates from the Hungarian community in Transylvania.
Enjoy!
transylvanian beef goulash
Ingredients part 1:
1 kg beef brisket, trimmed of fat and diced
1tsp salt
1 tbsp sunflower oil
4 litres of water
Ingredients part 2:
50ml sunflower oil
400g onion, finely chopped
2 red bell peppers, finely chopped
4 tbsp tomato paste
2 tbsp cumin seeds
2 tbsp sweet paprika
1 tbsp all-purpose flour and 6 tbsp water, mixed well to use as a thickening agent
1 bunch of green parsley leaves, finely chopped
To serve: fresh bread and cabbage salad
Method
(see tips&cheats for the vegetarian version)
Part 1:
Salt the beef and, in a large pot, sear it.
Add the water, cover with a lid and leave to slow cook for 3 hours or until you can insert a fork in it. It shouldn’t be fully cooked, as we continue cooking with the ingredients in part two.
Part 2:
In another large pot, sauté the onion with the lid on.
Add the peppers and continue sautéing for another 5 minutes, stirring from time to time.
Add the tomato paste and cumin seeds and stir for 20-30 seconds, then add the sweet paprika, stir, add the beef and ¾ of the beef broth.
Leave to slow cook with the lid on for around 30-40 minutes, or until beef is cooked. 2 minutes before end, add the flour and water mixture to thicken the sauce.
Goulash is better the next day but if you cannot wait, leave it to rest for 10-15 minutes before eating it.
Serve with green parsley sprinkled on top, white bread (get the recipe here) and Romanian cabbage salad (get the recipe here).
Tips&cheats
You can make vegetarian goulash with potatoes instead of meat. Skip part 1 and add peeled and diced potatoes in part 2, instead of the meat. Cover with vegetable broth, 1cm above the potatoes. Cooking time will be around 20 to 30 minutes.
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