Goulash
Nation: Ungary
The goulash is a typical Hungarian foreign recipe, but which in Italy is well known and appreciated, and now is present on our tables like any Italian recipe. The goulash is' a substantial dish of meat, potatoes and paprika, where the ingredients are cooked for a long time to get a meat stew suited to warm for cold days.
The goulash, and goulash, tradition and stems from poor Hungarian peasant, his real name in Hungarian is gulyas-level which literally means "herdsman" soup. In fact, this dish was prepared in the countryside in large pots on direct heat, he gave warmth and nourishment to all farmers and herdsmen in the area, especially on cold days the Hungarians winters. It was only towards the middle of 1700 that this dish was brought in the tables of the bourgeoisie and gives them, thanks to its success has spread throughout Europe. Goulash its current name is in fact is the transliteration of gulyas-level in German.
The paprika, critical ingredient of this dish, is nothing more than the powder of dried minced pepper, exists in various types depending on the peppers used, and is generally divided into strong paprika (coming from hot peppers, more brownish-colored red) and sweet paprika (coming from sweet peppers, bright red).
Ingredients
For 4 people:
| Beef morsels | 500g |
| Red pepper | 1 |
| Sweet Paprika | 4 tablespoons |
| Strong Paprika | 1 tablespoon |
| Onion | 1 |
| Potatos | 2 |
| Tomato sauce | 3 cups |
| Extra virgin olive oil | q.s. |
| Salt | q.s. |
Procedure
Take the red pepper, wash, and remove the stem with a knife is, the seeds and the soft white parts inside. Then cut the peppers into four parts so as to adapt to a grid.Put the grill with peppers directly in contact with the flame and cook until the skin is completely burnt (black) and can be removed easily. In this way the peppers, in addition to soften and to facilitate removal of the peel, will buy that flavor of toasted to the flame, which in part will simulate cooking on direct fire.
Once the peppers are cooked and charred skin, remove the peel by passing them under running water. So you will get four fillets of soft and tender pepper. Once ready, cut into small pieces.
Wash the potatoes, peeled and cut into small cubes. This will facilitate their cooking.
Take the beef nuggets and also cut into cubes, roughly the same size as the potato cubes. If there were still too fat or rind and hard parts, remove them.
Take a very large pan, or if you have one crock available to use it (it will facilitate the uniform cooking of goulash).
Add some 'extra virgin olive oil, and chopped onion (you can also chop finely if you prefer), however, the cooking will lungha and onion is completely dissolved in the goulash.
Let stand for good onion and when it becomes golden brown, add the pieces of beef.
Do sear the meat on all sides. When this will have gone brown, add the pieces of bell pepper.
Continue to cook for another 3-4 minutes. Then add the tomato sauce, a handful of salt.
Also add the potatoes and plenty of water (4 cups). Let cook for 40 minutes over medium heat with lid.
When the goulash has assumed a uniform color, and the potato is almost cooked, add four tablespoons sweet paprika and strong paprika spoon (you can add more if you want). Replace the lid and cook for another 20 minutes. If the goulash is too dry, add another glass of water.
Once cooked all the ingredients to, dry goulash to your liking. There are those who likes more soup served with slices of toasted bread, if you prefer juicy, and those who prefer very dry type stew.
However serve hot, perhaps all accompanied by a nice glass of Tokaj, the famous Hungarian wine.
This post is the translastion of the original recipe Goulash from the Il Gran Consiglio della Forchetta.
