Goulash is boiled for 1 hour. During this time, the meat has time to properly boil – and the vegetables are boiled to the consistency of a delicate sauce.
In a slow cooker, cook the goulash on the “Stew” mode for 1 hour.
Simple goulash recipe
Products
Beef, pork or veal – half a kilo
Onion head – 1 piece
Potatoes – 3 medium sized potatoes.
Pork fat – 2 tablespoons, can be substituted for oil
Tomatoes – 1 large or 2 small
Cumin, salt, garlic, and red (or black) pepper to taste.
Making simple goulash
Important: the pan must be large, you can use a cauldron. Fry finely chopped onions in pork fat until golden brown. Cut the meat into small pieces (1,5 – 2 cm. Side), rinse under cold water, salt well, add to the onion in a frying pan and simmer over low heat for 40 minutes with a little water.
Cut the potatoes into cubes and add to the skillet. Add spices, lightly chopped tomatoes and mix well. Add water so that it completely covers the ingredients – and simmer for about 20 minutes. Serve with a loaf of bread and mild vegetables.
Hungarian goulash (classic) recipe
Products
Beef or, ideally, veal – half a kilo
Lard, bacon strips, or vegetable oil – 2 tablespoons
Onion head – 1 piece
Red pepper (paprika) – 1 tablespoon
Salt, cumin, garlic – to taste
Potatoes – 3 potatoes
Bell peppers – 1 large or 2 small
Tomato – 1 piece.
Making simple goulash
It differs from the preparation of simple goulash only in that sweet peppers, cut into strips, are added along with the tomatoes. And more paprika is added.