Must Try The Hungarian Goulash

Must Try The Hungarian Goulash

1. Today I used a pound of beef ribs and a pound of beef brisket left in the refrigerator. For the sake of maturity, it is recommended to use only the same beef parts instead of me.
Explain a few seasonings: First of all, this canned tomato is not a domestic tomato paste, and it tastes very different from the tomato sold in the vegetable farm. It is a foreign tomato variety with a strong flavor; tomato paste is a super concentrated version of this tomato. It is recommended It is better to use local seasonings for western food. It will definitely be disappointed to use tomatoes and ketchup purchased from domestic vegetable farms.
Secondly, paprika is not a domestic red pepper powder, but a powder made from dried cherry peppers or colored peppers. It has almost no spiciness. Sweet pepper powder is the soul of this dish, so make sure you don’t put it wrong.
Since the sweet pepper powder and minced oregano that can be bought in China are in very large cans, I found a steak mixture on Taobao, which happens to contain both sweet pepper and minced oregano, so I used this mixed seasoning instead.

2. First heat the cast iron pan, pour a small amount of oil, and fry the beef over medium heat.

3. Fry each side until it becomes this caramel color. Take it out and set aside. If the beef brisket is fatter, it is recommended to fry for a while to consume all the oil. The coking layer at the bottom of the pot is the source of flavor, so do not wash the pot.

4. Pour in chopped onion and minced garlic and stir fry

5. When the onion starts to become transparent, add tomato paste and continue to fry. It takes about two minutes to fry the tomato paste to get rid of its sourness. At this time, pay attention to the heat and don't fry it.

6. Then pour into a whole can of canned tomatoes. This can also has whole tomatoes. It doesn't matter which one you use.

7. When the tomato juice is almost sautéed, add bay leaves, rosemary, thyme and sweet pepper powder, and chopped oregano.

8. Grind in freshly ground black pepper and sprinkle some sea salt.

9. After the aromas of the spices are all cooked, put the vegetables and beef in the pot.

10. Pour in the red wine, don’t worry about the wine smell, the wine smell will evaporate after a little simmering. There is no need to choose a brand for red wine, just buy the cheapest one in the supermarket.

11. Then add the beef bone soup, which is commonly used in western food, to submerge the ingredients. Because the beef bone soup is really time-consuming and laborious, I soaked the ingredients with water and added a beef-flavored soup, the effect was the same.

12. Simmer slowly with the lowest heat. If it is sirloin, it will be ready for more than two hours; if it is steak ribs, it is recommended to simmer for three hours before tasting the firmness. Taste the soup yourself when it's almost simmered, add salt if it's weak, and add some sugar if you don't like the sourness of tomatoes.

13. The whole room is filled with the rich aroma of beef stew, start eating! If it’s in a western restaurant, it’s usually sprinkled with chopped parsley on top, which adds fragrance and looks good.

Tips:

1. I only put celery and carrots in this dish, in fact, adding potatoes will be very delicious, carrots and potatoes completely absorb the beef soup, so delicious.
2. You see that my thyme and rosemary are dark gray. Here is a tip for preservation. Since these two kinds of fresh herbs are generally sold at 50 grams in supermarkets, you only need to use one or two at a time. What should I do if I can't finish? They were packed in plastic bags and placed in the freezer. When they were taken out to use, although the color became gray, the fragrance was not lost at all, and it can be stored for two months.
3. If you want to make Hungarian red beef stewed rice the next day, find a darker square baking bowl, spread the white rice or egg fried rice underneath, spread the beef and sauce on top, and sprinkle mozzarella cheese on top Chop it and bake it in the oven at 180 degrees for about 10 minutes. Just look at the top mozzarella cheese and roast it into a caramel color. The specific time depends on the amount of rice and beef.