Beef Goulash

Elena Butuc

This recipe was automatically translated from Romanian. View original here

The recipe is one of those I have been making for many years, I don't have a specific recipe where I was inspired by, just what I grabbed along the way and adapted to our tastes and preferences. It is one of the most successful dishes I make, especially appreciated by men.

The taste, aroma and texture are perfect, follow exactly the steps and notice how simple it is but with an excellent and exemplary result.

It is important to choose the meat well, I also made it with beef, more recently I make it with veal (it cooks faster), if necessary I also make it with pork, so adapt.

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Ingredients

Metric US

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Beef meat

1 kg

here I use veal

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Sunflower oil

50 ml

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Carrots

2 pieces

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White onion

2 pieces

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Tomato paste

2 tbsp

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Laurel leaves

2 pieces

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Salt

1 tbsp

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Ground black pepper

0.25 tsp

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Paprika

1 tsp

Step by step

The meat is washed and cut into small / medium cubes - according to preference.

Heat the oil in the pan, add the meat and mix.

Leave it to harden until all the water in the meat evaporates and it browns nicely.

Now add the sliced carrots, mix and leave for 2 minutes.

Then cut the onion into medium pieces or julienne - stir and leave for another 5 minutes.

And the last one is tomato paste - mix and let it boil for another 2 minutes.

Pour enough water to cover the meat and vegetables, bring to a boil - when it boils well, turn down the heat and leave the pot with the lid on top until the meat is tender. It depends on what you took - it can vary the cooking time from 40 minutes to 2-3 hours even. Here you could also use the pressure cooker, if you took the beef from the concrete one, it is important that the meat is soft after boiling.

When the meat is almost ready, add the bay leaf, pepper, paprika (you can add it quickly if you like) and salt to taste. Stir and simmer for another 30 minutes.