Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, how to cook the perfect goulash!!!. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Felicity Cloake: The Hungarian original may properly be a soup, but the rich flavours and distinctive sweet paprika work brilliantly in this thicker stew version. The only hard part of this recipe is the amount of time it takes to finish cooking this meal. This Goulash recipe is a fabulous, hearty and filling dinner that is perfect any time of year.
How to cook the perfect Goulash!!! is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. How to cook the perfect Goulash!!! is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook how to cook the perfect goulash!!! using 21 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make How to cook the perfect Goulash!!!:
- Take 4 Lean Pork Loin medallions
- Prepare 1 tbsp lard for roasting the Pork
- Prepare 100 g lard for the soup
- Prepare 1 white onion
- Take Salt & Pepper
- Make ready 1 tomato
- Make ready 1 pepper
- Take 1 chili pepper (if you want hot)
- Take 1 stick celery + leaves
- Get 3 cloves garlic
- Prepare 1 tbsp red paprika
- Get 1.5 litre chicken stock
- Get 3 litre water
- Make ready 1 tsp cumin
- Prepare 2 potatoes
- Get 1 smaller celeriac
- Get 2 carrots
- Get For the pinched noodles:
- Take 100 g flour
- Get 1 egg
- Prepare 1 pinch salt
Wondering how to make goulash that tastes traditionally German? Here's my easy way to make this favorite. Easy, because it's actually quite quick to put together. Once that's done, it's just a matter of waiting for it to cook to delicious tenderness, with the flavors amplified because of the browning.
Steps to make How to cook the perfect Goulash!!!:
- We salt & pepper the meat slices and add a couple spoon of lard, then throw them into 230C° preheated oven for 30min. As soon the pork is ready
- In the meantime, we sweat the finely chopped onion in plenty of oil on low heat. When the onion nice & soft, add the paprika and two ladle of stock, the tomato and the pepper cut into half.
- Stir a little and also add the stick of celery and the chopped garlic.
- Cut the meat into bigger cubes, add to the stew, roasting for a bit and in the end pour in the rest of the stock and add water.
- Season with salt, pepper and cumin and cook it about an hour and 30 minutes.
- At the an hour mark, we add all the cubes vegetables (potatoes, carrots, celery and celeriac)
- Next…we make pinched noodles! Mix the flour and salt together in a large bowl. Add the egg and 1 or 2 tablespoons of the water and mix together to make a stiff yet pliable dough. Add more water if necessary. Knead until smooth and set aside to rest for at least 15 minutes.
- Cut the rested dough into 6 equal portions and roll each portion into ropes the thickness of a finger. Lightly flour a baking sheet, and pinch little dime-sized pieces of dough from the ropes onto the baking sheet, spreading the pieces out evenly. Toss the pieces with a little flour to keep them from sticking.
- Bring a large quantity of salted water to a boil and add the dumplings. Cook for 5 to 7 minutes, stirring occasionally, until tender. Drain, toss with a little melted butter or oil and serve.
- In the end just add the “pinched” noodle to the goulash and we are ready! Bon Appetite!!!
Serve with dinner rolls or garlic bread to fill up the hungry boys and men in your family! How to make this Beef Goulash. Full recipe with detailed steps in the recipe card at the end of this post. Yes, cook the goulash, then cool, cover and freeze. Defrost in the refrigerator overnight, then reheat on the hob or in the oven What a delicious looking meal!
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