Peel the onions and garlic, wash, chop and sauté lightly, in enough oil and over low heat, until soft.
Wash the capsicum, clean the stalks and seeds, cut into smaller, narrow strips, then fry with the onion and garlic, which have already softened.
Peel the mushrooms (I also remove the skin from the mushroom caps), wash them in a little water and cut them into larger pieces, which are hardened in a saucepan, over the other vegetables, with a glass of water. Leave the pan on low heat to simmer the vegetables in their own juice.
Add the tomato juice and prepare the potatoes, which are cleaned, washed, cut into larger pieces and added to the pan. Cook the vegetables stewed, over low heat, until they run out of liquid and the potatoes are cooked. Then season to taste with: salt, pepper, paprika, put the lid on the pan and after 10 minutes of "rest", the goulash can be served, sprinkled with chopped green parsley.
Use pink potatoes, which do not crumble when boiled.
At this amount of mushrooms, you can supplement the amount of potatoes with another 2-3.
Do not fry onions and garlic too much so that they do not become bitter. Temper them only a little until they soften and then they will give a very good taste to the food.
Cook the goulash over low heat, simmered (with the lid halfway down) so that the vegetables penetrate well.
Do not stir so as not to crush the vegetables. If you cook them over low heat, simmer, they will penetrate and the food will come out very good.
Add the spices and chopped parsley, to taste, at the end.
Beef goulash with potatoes (traditional Hungarian recipe)
The original recipe for beef goulash with potatoes. This veal goulash with potatoes is a classic dish of Hungarian cuisine, perhaps the most famous Hungarian dish that has become known throughout the world. So it is a traditional Hungarian goulash recipe, which can be prepared by any housewife.
There are several variants of goulash, but I prefer the Transylvanian goulash recipe, made after an original Hungarian recipe. Also, whoever prefers, can prepare Hungarian goulash in a cauldron.
- 1 kg beef (veal or veal)
- 50 g lard or oil
- 3 red onions
- 5-6 medium-sized potatoes
- 4-5 carrots
- 1/2 large celery
- 1 large tomato
- 1 green pepper
- celery leaves
- parsley leaves
- 5-6 cloves of garlic
- salt, pepper, paprika, cumin