Hungarian Goulash

👨‍🍳 Method

To assemble

1. 1
   Ahead of time, cut the potatoes and red pepper diced.

   KnifeCutting board
2. 2
   Cut the meat into 3 cm cubes.

   KnifeCutting board
3. 3
   Heat the oil in a wide pot and brown the meat on all sides. Remove to a plate.

   ⚙ Pan-fryingStoveWide, shallow pot

   💡Brown the meat in batches, without crowding: in a crowded pot it stews in its own juices instead of searing.

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
4. 4
   Add the onion to the oil left in the wide pot and fry for 10 minutes, stirring, until the onion turns golden.

   ⚙ Adding to the hot fat and fryingStoveWide, shallow pot

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
5. 5
   Add the garlic and fry 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
6. 6
   Add the paprika, smoked paprika and cumin and fry 30 seconds, until fragrant.

   ⚙ Adding to the hot fat and fryingStove

   💡Paprika burns quickly and turns bitter: half a minute in the oil is enough, then move straight on to the next step.
7. 7
   Add the tomatoes and stock and bring to a boil.

   Stove
8. 8
   Return the meat to the pot and season with salt and black pepper.
9. 9
   Turn down to low, cover and simmer 1 hour, until the meat soft.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
10. 10
    Add the potatoes and red pepper and cook another 30 minutes, until the meat and potatoes are tender.

    Stove
11. 11
    Serve with wide pasta.