Recipe: Delicious The Real "Goulash"

The Real "Goulash". It's hard to find a real Hungarian recipe for goulash. Real goulash has no tomato paste or beans. Eat with a slice of rustic bread.

Real goulash has no tomato paste or beans. Eat with a slice of rustic bread. Dip bread in sauce and clean the plate with the bread at the end. You can cook The Real "Goulash" using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of The Real "Goulash"

1. It's of oil.
2. It's of salt.
3. You need of cracked pepper.
4. It's of optional marjoram.
5. Prepare of garlic.
6. Prepare of Hungarian smoked paprika.
7. You need of peeled diced tomato.
8. It's of diced yellow chilli.
9. You need of diced onions.
10. It's of cubed pork.

Goulash is not emblematic of just one country. It is THE national dish of an entire region of Central Europe. The Czechs, Hungarians, Moldovans, feast on this extraordinarily fragrant goulash recipe from the first frost. The Carpathian region, straddling more than eight countries, was at the origin of this dish which, before becoming festive, as is often the case in the history of gastronomy.

The Real "Goulash" step by step

1. This dish known as Goulash in Western Europe but it is basically a meat stew called porkolt in Hungary. Heat oil in a cooking pot and add onions to sweat..
2. Add paprika and little water to create a base. Cook for a few minutes..
3. Add pork, pepper and salt. Turn heat high and cook until meat turns white.
4. Add tomato, chilli, marjoram and water. Bring heat to simmer and cover pot..
5. Before serving the stew, add finely minced garlic..

Heat oil in large dutch oven (large stew pot) on high heat. Combine beef and pork and begin to brown in oil on all sides. When meat is browned on all sides add onion; add enough water to cover the meat and onions mixture. This traditional recipe for Viennese Beef Goulash is a real family favorite and hands down the best goulash recipe out there. A hearty, warming beef stew with lots of onions and a thick savory sauce flavored with paprika, caraway seeds and marjoram.