The Best Goulash Recipe

We have already spoken many times about how important is for you to also know how to cook. It’s not something absolutely essential, but it’s always a great skill to have in hand. In the end, it’s one more reason for girls to feel more attracted to you. And, guys, it’s easier than you imagine!

The recipes we covered in the past include my very own pick for the Chocolate Bomb and Tiramisu. And last time, the idea was to show you something not so common but really charming: The German Glühwein. What we need now is one great main dish to have all these others to compliment with. Judging from how successful and acclaimed the Glühwein was, I’ll go ahead and teach you another Central European classic: Goulash.

This time I’ll write you about one special variety of Goulash called Pörkölt. Pörkölt is a classic dish, originating in Hungary and served across Europe and around the world. It’s a stew containing a great variety of tastes and flavors and is an excellent dish if you want to serve a semi formal to formal dinner. The main difference between Pörkölt and the actual Goulash is that the Pörkölt doesn’t have potato or pasta in the stew – It’s no problem as you can add them later. I really recommend you to try it and amaze your friends and girls!

The recipe serves four persons. What you’ll need are:

• Two Medium Sized Onions
• 2/3 Cloves of Garlic
• 1kg of sliced beef
• Four Medium Sized Tomatoes
• Half can of Tomato Extract
• Half a Glass of Red Wine
• Salt, Pepper, Chili, Paprika and 2/3 Laurel Leaves.

Once you get all these ingredients, the instructions you got to take are the following:

1- In a normal sized pot at medium to high fire sauté in Olive Oil the two onions, chopped in half-rings and the 2/3 cloves of garlic, also chopped. Once they are golden, remove from the pot.

2- Next, add the kilo of meet in the same pot and, also with medium to high fire, sauté until there are no red/pink spots left. Make sure the meet is finely chopped and don’t overcook – You just need it to get the right color.

3- Once you are done or almost done with step two, pour in the red wine into the pot. Stir until the wine evaporates almost completely. This will make the meat have a special taste.

4- Put the onions and garlic back into the pot and season the stew with salt and pepper. Let them cook together for one or two minutes before proceeding to step five.

5- Still over a medium to high fire add the four tomatoes, which you should have chopped beforehand, plus the half can of tomato extract. Stir, add chili, 2/3 laurel leaves and a bit more salt.

6- Stir and once the completed stew start to boil, get the fire down. It should keep heating at a weak to medium range, which depends on the oven you have. Leave it like this for one hour, while still occasionally stirring

7- Ten minutes before you take the stew out of the heat, add paprika.

The meal is best served with Spätzle (like in the photo), a kind of pasta also autochthonous to Central Europe. Keep coming as I’ll share my recipe Spätzle in the future too! In the meantime, you can serve this wonderful recipe with Gnocchi, Pasta or just by itself.