The Cooking Cat

Goulash

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

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