How to make
Use a pot with a thick bottom. The goulash is cooked on over moderate heat for about 5 hours.
The onion is finely chopped. The carrots are cut into circles and the celery is diced. Cut the potatoes into large pieces. The garlic is pressed.
Pour the oil into a heavy-bottomed pot, heat it on the stove and add a chopped onion and a little water to stew it, until it softens. Add the meat cut into larger cubes and fry it, until it aquires a golden brown color.
When the water evaporates and it remains in fat, add 3 full tsp.of paprika, ground cumin and 4/5 cup (200 ml) of warm water. Cook without a lid and let it boil over moderate heat and simmer.
After the liquid has evaporated, add another 4/5 cup (200 ml) of water and repeat this about 4 to 5 times, until the meat becomes completely tender. Then add the pressed garlic, salt and add another 2 cups (500 ml) of water, boil again and add the carrots, chopped parsley stalks and diced celery. Cook with a lid for about 20 minutes.
Add the potato chunks, sprinkle with freshly ground black pepper and leave it to simmer on low heat for about 1 hour. It must be served in a deep soup bowl with a ball of sour cream.
Note: The dish is made with beef and any skins and fat are removed in advance, so that you can nice tender pieces. It is cooked slowly, for about 5 hours over low heat, by preheating a cast iron pot and then lowering the temperature from 9 degrees to 3.
This was it for the Goulash recipe - National specialty of Hungary.
