Before the summer heat finally breaks through let’s enjoy some savoury Hungarian delicacy: Goulash. Although it originated in medieval Hungary as a traditional shepherd stew, it has become popular among all central, eastern and northern European countries. If you try this recipe make sure to use meat which has been “well-exercised” and rich in collagen as it will give the goulash its typical thickness. Wanna try?
What you need (2 portions)
- 400g pork or veal meat (make sure that it is rich in collagen)
- ½ bell pepper
- 5 dents garlic
- ½ onion
- 1 carrot
- 200ml red wine
- ½ teaspoon spicy chili powder
- 1 teaspoon sweet paprika powder
- 1 teaspoon ground black pepper
- 1 spoon salt
- 2 spoons olive oil (or if you want to be traditional use some lard)
How you do it:
Peel and chop all the vegetables. Dice the meat.
I recommend you for this dish to use a pressure cooker as it will reduce your total cooking time to aprox 30-40 minutes instead of 3-4 hours in a normal pot. (collagen rich meat requires some time to soften and to release all the collagen that is bound in the meat)
Heat up the oil/lard. Stir-fry first the vegetables for aprox 3-4 minutes: Add the meat and kee roasting until the meat gets a nice brown crust. Add the salt and other spices and cover with the red wine. Close the pressure cooker and cook for aprox 30-40 minutes at a low temperature. (As said before if you are using a regular pot it will take you at least 3-4hours)
Serve and enjoy
The Chef Cat 