I already told you that I have serious difficulties following recipes, right? I always add or subtract ingredients. It’s almost a compulsion lol….
I don’t know what the original recipe is because there are endless variations of Goulash! And this is mine! Anyway, if you want a more traditional Goulash just remove the ricotta cream, the peas, the soy sauce… but, if I were you I wouldn’t do that, take it from me!
Goulash is a stew with a rich sauce traditional from Hungary, but it is also widely consumed in Austria and Germany.
You can use any meat, but don’t use mignon which will melt, use firmer meat, preferably muscle, chuck, rump…I used shoulder.
This recipe yields 3 well-served portions or 4 civilized portions.
Ingredients:
2 tablespoons of olive oil
500g diced meat
1 large chopped onion
2 cloves of garlic, chopped
2 peeled and seedless tomatoes, chopped
1 tablespoon full of wheat flour
2 tablespoons of white vinegar
1 teaspoon of spicy paprika
3 tablespoons of shoyu (soy sauce). This was also on me.
2 tablespoons tomato sauce (I used 100% natural pomarola)
1 beef bouillon tablet (or 1 envelope of bouillon powder)
½ cup fresh peas
Salt, freshly ground pepper.
Heat the oil in the pressure cooker (mine is non-stick so I use little oil) and fry the meat. When it is golden, add the onion and leave it on low heat so that it releases a little liquid. Add the garlic and sauté for a few more minutes and then the tomato. Sprinkle the wheat flour and mix well (it becomes a paste). Add all the other ingredients, except salt and pepper (leave until the end if necessary). Cover with boiling water until it exceeds two fingers above the level of the meat. Leave it on fire for 25 minutes after it reaches pressure.
Turn off the heat, let the pan cool well, open and taste. Adjust the salt and pepper. Add ½ cup of fresh peas and return the uncovered pan to the heat until the peas are cooked. Add 1 tablespoon of ricotta cream (I used Tirolez) or cream. The longer it stays on the heat, the thicker the sauce will be. If it gets too thick, add a little water.
Do you know when meat melts in your mouth? So… do it and then we’ll talk, okay?
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