Goulash is boiled for 1 hour . During this time, the meat has time to boil properly – and the vegetables are boiled to the consistency of a delicate sauce.
In a slow cooker, cook goulash in the “Stew” mode for 1 hour .
Simple goulash recipe
Beef, pork or veal – half a kilo
Onions – 1 piece
Potatoes – 3 medium-sized potatoes.
Pork fat – 2 tablespoons, can be replaced with butter
Tomatoes – 1 large or 2 small
caraway seeds, salt, garlic and red (or black) pepper – to taste.
Preparation of a simple goulash
Important: the pan should be large, you can use a cauldron. Finely chopped onion fry until golden brown in pork fat. Cut the meat into small pieces (1.5 – 2 cm side), rinse under cold water, salt well, add to the onion in the pan and simmer over low heat for 40 minutes with a little water.
Cut the potatoes into cubes, add to the pan. Add spices, not coarsely chopped tomatoes and mix well. Add water so that it completely covers the ingredients – and simmer for about 20 more minutes. Serve with a loaf of bread and mild vegetables.
Recipe for Hungarian goulash (classic)
Beef or, ideally, veal meat – half a kilo
Pork fat, bacon strips or vegetable oil – 2 tablespoons
Onion head – 1 piece
Red pepper (paprika) – 1 tablespoon
Salt, cumin, garlic – to taste
Potatoes – 3 potatoes
Sweet pepper – 1 large or 2 small
tomatoes – 1 piece.
Preparing a simple goulash
It differs from the preparation of a simple goulash only in that sweet peppers, cut into strips, are added along with the tomatoes. And more paprika.