HOW TO MAKE OLD FASHIONED GOULASH RECIPE: A HEARTY AND FLAVORFUL DISH
Goulash is a traditional dish from Hungary that is now enjoyed all over the globe. Its origins may be traced back to the 19th century. This flavorful and hearty meal is made with pieces of tender beef, onions, garlic, and a variety of vegetables, all of which are slow-simmered with a variety of aromatic spices and herbs. The result is a satiating supper that can be prepared in a single pot and will warm both your body and your spirit. It doesn’t matter whether you’re preparing food for a big family get-together or you just have a hankering for something warm and reassuring: this recipe’s complexity of taste and ease of preparation are guaranteed to wow.
A cuisine that is substantial and full of taste may be made using an age-old recipe called Old Fashioned Goulash. This recipe mixes soft meat, veggies, and fragrant spices to make the dish. Both those who cook at home and people who are passionate about food like it because of how easy it is to prepare and how flavorful it is. Prepare this warm and reassuring supper in a single pot and share its scrumptious flavor with your loved ones; I do not doubt that they will go crazy for it!!!
THE INGREDIENTS LIST:
2 pounds.Of beef stew meat, cut into small-sized cubes.
2 Tbsp.Of vegetable oil.
2 large onions, finely chopped.
4 garlic cloves – minced.
2 bell peppers (red and green), diced,
2 large carrots, sliced into rounds.
Chopped celery; I used 2 stalks.
A 14-oz can.Of diced tomatoes.
2 Tbsp.Of tomato paste.
2 Cups.Of beef broth.
2 Tsp.Of paprika.
1 Tsp.Of dried oregano.
1 Tsp.Of dried thyme.
1 bay leaf.
Salt and black pepper to taste.
1 Tbsp.Of Worcestershire sauce.
1 Cup.Of water.
1 Cup.Of elbow macaroni or any pasta of your choice.
Fresh parsley, chopped (for garnish).
In a large Dutch oven or saucepan, heat the vegetable oil over medium-high heat. Cook the beef stew flesh until all sides are browned. This step helps retain the meat’s fluids and enhances its flavor. After the meat has been browned, remove it from the saucepan and set it aside.
Add the chopped onions and minced garlic to the same saucepan. They should be cooked until they become translucent and begin to emit their aroma.
Add bell peppers, carrots, and celery to the saucepan. Stir well and sauté the vegetables for approximately 5 minutes, allowing them to mellow.
Return the beef to the saucepan after browning. Stir in the diced tomatoes (along with their liquids) and tomato purée until evenly combined.
Add the paprika, dried oregano, dried thyme, bay leaf, salt, and black pepper to the beef bouillon. To ensure that the seasonings are evenly distributed throughout the entrée, mix them thoroughly.
Bring the mixture to a simmer before reducing the heat to a low setting. Cover and simmer for approximately 1.5 to 2 hours, or until the beef is tender and the flavors have melded. Occasionally stir and modify the seasoning as necessary.
After the duration of simmering, add Worcestershire sauce and water to the vessel. Stir to integrate ingredients.
Raise the temperature to medium-high and bring the liquid to a simmer. Once the water is simmering, add elbow macaroni or your preferred pasta. Cook pasta according to package instructions or until al dente. Periodically stir to prevent adhering.
After the pasta has finished cooking, remove the container from the heat. As the goulash cools, it will continue to thicken.
Garnish the Old Fashioned Goulash with freshly minced parsley and serve it steaming. It goes exceptionally well with sourdough bread, pilaf, or pureed potatoes.