How to make
Goulash originated in Hungary and developed as flavors from neighboring countries, as with Polish goulash, which is made with both pork and beef. I prepared the recipe I am sharing with beef.
I prepare the ingredients for the Polish goulash by first cutting the meat into bite-size pieces (the size you want) and cutting the onion heads into not very fine pieces.
I grab the pot in which I will cook the Polish goulash, put it on the stove, pour the onion and fry it until it acquires an appetizing color.
After it is well fried and stewed, I add the meat cut into pieces, stir, reduce the heat to medium and stew the onion and the meat for 20 minutes.
When the twenty minutes are up, I add the chopped garlic cloves, the fresh red chilies, which have been crushed in a mortar.
In another small pan, pour 1 tbsp. oil and add the two tablespoons of sweet paprika, lightly fry without burning (for seconds it is placed in the heated oil), pour the broth into the pot, stir, add the wine and the broth (water) to cover the meat.
I continue cooking, by reducing the heat to low for two hours. The meat is tender with a wonderful sauce consistency.
The goulash is served with boiled potatoes or mashed potatoes, kachamak, dumplings or as a stand alone dish with bread.
Prepare your Polish goulash without too many spices - it tastes great!
