Goulash, the timeless comfort dish perfect year-round

We love goulash for its simplicity and rich flavour. Its preparation is straightforward, resulting in a satisfying dish that warms both body and soul. Furthermore, it can be made in various ways—the classic version with beef or pork, or even a vegetarian version. Goulash is also an excellent way to use seasonal vegetables and spices, making it incredibly versatile. How do we prepare the perfect goulash in our kitchen?

Goulash is an incredibly adaptable dish that can be customized to suit your preferences. You can modify the ingredients by adding seasonal vegetables, using different types of meat, or creating a vegetarian version with lentils or chickpeas. In addition, preparing goulash doesn't require advanced culinary skills—simmer the ingredients on low heat, and you’ll achieve a delightful flavour. It's also a great dish for reheating the next day—the flavours intensify!

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

Ingredients:

                            
• 450 grams 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,
• 475 millilitres 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 (such as parsley or marjoram)

Preparation:

        
1. Cut the beef into small pieces (about 2 cm x 2 cm). In a hot pan with a bit of oil, sear the meat on each side until golden. Once browned, remove it and set aside.
2. Chop the onion, carrot, and pepper into cubes, and peel and cut the potatoes into larger chunks. In the same pan where you fried the meat, sauté the onion and garlic until translucent. 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 to 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 to thicken the goulash.
5. Serve the 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 prefer spicy dishes, add a bit of hot paprika powder or fresh chili to the goulash.
2. Meat: Although classic goulash is made with beef, pork, game, or even chicken can be used. You can also try combining different meats.
3. Thickening the goulash: Instead of flour, you can use a puree from one of the softened potatoes 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 an ideal choice for family dinners that can be prepared in advance. Rich with aromatic spices, meat, and vegetables, goulash is a nutritious dish that never gets old. It's worth experimenting with different ingredients and spices to give it a fresh, exceptional flavour.