Hungarian Cuisine: Goulash


Cooked on July 26th, 2012

Ask for the recipe? Simply open this link: 😀

Well, finally I write the translation here. Since this recipe was quite new for me, I didn’t do significant improvement in recipe. Just go along with the instruction. Indonesian people used to cook this kind of food (it is called “rendang“) with coconut milk, which can also be substituted by fresh milk, but yeah.. it has risk for cholesterol. So, this goulash should be more healthy :wink:.

★ Point to remember ★

It takes time to cook!!! Haha. For this typical food, either rendang or goulash, the fire must be very small and the more cooking time the tastier cuisine will be. Rendang in average is cooked for eight hours!

★ How to ★

(1) Boneless beef 200g
(2) Mix of Salt, pepper, wheat flour to taste
(3) Garlic 1/2 ~ 1 clove
(4) Onion 1/4 clove
(5) Tomato 1 can, chopped
(6) Caraway powder 1 tablespoon
(7) Paprika powder 1 tablespoon
(8) Salt 1/2 ~ 1 tablespoon
(9) Vegetable oil 2 tablespoon
(10) Olive oil 1 tablespoon
(11) A little bit of cream for finishing
Note: I skipped the red’s not halal for us 😛

#1. Cut the beef into 2~3 cm, then sprinkle it with (2)
#2. Heat (9), then stir-fry beef on #1 until it changes color
#3. As you moved the beef into the pot (pot will be used for boiling), heat (10) over the low heat, add (3),(4) until golden brown
#4. Add #3 to the pot, add tomato, then cook for two hours over the low heat
#5. A couple of minutes before cooking finished, add (6), (7), (8)
#6. Serve with (11)


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