Hungarian Goulash (Mađarski gulaš)
WIP
Overview
| Feeds | 8 people |
| Serve with | Either alone or with mashed potatoes (if thicker) |
| Preparation time | 1 hour |
| Cooking time | 4 hours |
| Cookware | 5 liter pot |
Procedure
Dice the onions and start cooking them at medium-low heat ④ with a generous helping of oil. Fry until golden (about 30 minutes or so).
Take off the heat ⓪ and add paprika. Mix thoroughly before putting it back on heat ④. Add pork, salt, and pepper. Mix and cook until liquid is gone (about 30 minutes).
Add caraway seed, garlic, and cold water to cover the meat. Increase heat ⑤ a bit and leave it to simmer for 1 hour.
Add rest of veggies and enough stock to slightly cover it all. Cook for additional 2 hours, stirring oassionally.
If preparing it traditionally, add more stock and/or water to get soup thinkness. Once it boils (about 15 minutes), remove from heat and leave to rest for additional 15 minutes.
Serve either alone or on bed of mashed potatoes (if left thick).
Ingredients
| 1 kg | Pork | 2 lb (shoulder) |
| 2 | Yellow onion | |
| 2 | Carrots | chunked |
| 2 | Small tomatoes | chunked |
| 1 | Red bell pepper | chunked |
| 1 | Jalapeno | diced, purely optional and frowned upon |
| 4 cloves | Garlic | |
| 20 g | Salt | 10 g + 10 g/kg |
| 2 g | Black pepper | ⅒ of salt amount |
| 2 g | Caraway seed | 1 tbsp |
| 500 ml | Beef stock | or chicken stock |
| 50 ml | Oil |