Goulash
by JakubPorkBeefEveryday
Ingredients
- Don't worry too much about exact quantities. Goulash is a very forgiving dish, and a little extra meat, potatoes, or vegetables will not hurt the final result. I usually estimate the amounts by eye, and it turns out great every time.
- 1 kg pork or beef, cut into small cubes
- About 1 kg onions, finely chopped
- About 1 kg mixed tomatoes and red peppers
- Recommended ratio: 2 parts tomatoes to 1 part red peppers
- About 1 kg potatoes, peeled and cut into chunks
- Oil, for frying
- Sweet paprika, generous amount
- Black pepper, to taste
- Salt, to taste
- 1 sachet goulash seasoning mix
- Garlic, to taste (fresh or paste)
- 1-3 Beers for the cook (optional)
Instructions
Pictures are taken when we cooked Goulash in camp pot but of course you can use normal pot.
Cut the meat into small cubes.
Finely chop roughly the same amount of onions as meat.
Heat plenty of oil in a large pot. Add the onions and fry gently for about 5 minutes, until they become soft and glassy.
Add a generous amount of paprika. Fry very gently for about 1 minute, stirring constantly. Do not let the paprika burn, as it can become bitter.
Add the meat and salt. Increase the heat and fry until the meat is sealed on all sides.
Cover the meat with water. Add the goulash spice sachet and bring to a boil.
Reduce the heat and simmer until the meat is almost tender.
While the meat is cooking, cut the tomatoes and red peppers into small pieces. Use roughly the same total amount as the meat, with about twice as many tomatoes as peppers.
When the meat is nearly tender, add the tomatoes and peppers. Continue cooking until they become very soft and start to break down into the sauce.
Add the potatoes and cook until they are soft.
Taste and adjust the seasoning with salt, black pepper, and garlic.
Notes
This goulash is best cooked slowly so the onions, tomatoes, and peppers break down and create a rich sauce.
Beef usually needs longer cooking than pork.
Add more water during cooking if the goulash becomes too thick before the meat is tender.
For a stronger flavour, add extra garlic and paprika near the end, but fry paprika only briefly to avoid bitterness.
