A deeply aromatic and hearty Hungarian classic slow-cooked with tender beef, paprika, carrots, and potatoes — a humble shepherd's stew elevated to iconic status.
yüksek proteintek tenceredondurulabilirönceden hazırlık
Toplam
2 sa 20 dk
Hazırlık
20 dk
Pişirme
2 sa
Zorluk
Orta
Malzemeler
15 kalem
4 kişi
Ana malzemeler
Fats & Sauce
Spices & Seasoning
Liquid & Aromatics
Yapılışı
İpuçları
For the most authentic and flavourful goulash, use tougher collagen-rich cuts like beef shank, shoulder, or brisket instead of tenderloin — the long cooking time breaks down the connective tissue into a silky, luscious sauce.
Never add paprika over high heat or let it burn — always reduce the heat before adding it, as burnt paprika turns acrid and bitter and can ruin the dish.
Goulash tastes even better the next day as the flavours deepen overnight. It also freezes beautifully for up to 3 months — freeze without potatoes if possible, as they can become mushy after thawing.
Notlar
Add your tweaks, ratings, and observations after making this recipe.