Ultimate guide to perfecting classic goulash at home

Goulash is beloved for its simplicity and rich flavor. Its preparation is straightforward, producing a flavorful dish that warms and satisfies. Moreover, it can be prepared in various versions—classic with beef, pork, or even vegetarian. Goulash is also an excellent way to use seasonal vegetables and spices, making it incredibly versatile. How can we prepare the perfect goulash in our kitchen?

Goulash is an incredibly versatile dish that can be adapted to your preferences. You can easily modify the ingredients by adding seasonal vegetables, experimenting with different types of meat, or opting for a vegetarian version with lentils or chickpeas. Additionally, preparing goulash doesn't require advanced culinary skills—just simmer the ingredients on low heat to develop rich flavors. It's also a great dish to reheat the next day—the flavor becomes even more intense!

Goulash is a one-pot dish that seems easy to prepare, but the secret lies in choosing the right meat—it should be fresh and of high quality. You can select pork (such as neck or shoulder) or beef (shank, flank, ribeye). Don't shy away from meat with some fat.

Ingredients:

                                                          
• 1 pound of beef (or pork, such as neck)
• 1 large onion
• 2 carrots
• 2 cloves of garlic
• 2 bell peppers (red and yellow)
• 2 potatoes
• 2 tablespoons of tomato paste
• 2 cups of broth (beef or vegetable)
• 1 tablespoon of flour (for thickening)
• 2 tablespoons of oil
• 2 bay leaves
• 4 allspice berries
• 1 teaspoon of sweet paprika powder
• Salt and pepper to taste
• Fresh herbs for sprinkling (parsley, marjoram)

Preparation:

                  
1. Cut the beef into small pieces (about 3/4 x 3/4 inch). In a hot pan with a bit of oil, sear the meat on each side to a golden color. Once the meat is browned, remove it and set aside.
2. Chop the onion, carrot, and bell peppers into cubes, and peel and cut the potatoes into larger pieces. In the same pan where you fried the meat, sauté the onion and garlic until translucent. Next, add the carrots and bell peppers, and fry for a few minutes.
3. Add the seared meat to the sautéed vegetables along with the tomato paste, bay leaves, and allspice. Cover with the broth and bring to a boil. Add potatoes and spices: sweet paprika, salt, and pepper.
4. Simmer the goulash on low heat, covered, for about 1.5-2 hours until the meat is tender and the vegetables are cooked. Stir occasionally to prevent burning. If the sauce is too thin, mix a tablespoon of flour with a little cold water and thicken the goulash.
5. Serve the ready goulash hot, sprinkled with fresh herbs. It pairs well with buckwheat groats, potatoes, Silesian dumplings, or fresh bread.

Additional tips:

          
1. Spicy version: If you like spicy dishes, add a bit of hot paprika powder or fresh chili to the goulash.
2. Meat: Although classic goulash is made with beef, you can use pork, game, or even chicken. You can also experiment by combining different meats.
3. Thickening the goulash: Instead of flour, you can use a puree from one of the potatoes that will soften during cooking, or thicken the dish with natural yogurt.

Goulash is the perfect solution for colder days when we're looking for something hearty and warming. It's also a great choice for family dinners that can be prepared in advance. Rich in aromatic spices, meat, and vegetables, goulash is a dish that never gets boring and is very nutritious. Experimenting with different ingredients and spices can give it a new, exceptional flavor.