Goulash: A timeless culinary classic for every season

Goulash is cherished for its simplicity and rich flavour. Its preparation is straightforward, and the end result is a delicious dish that warms and satisfies. Moreover, it can be prepared in various versions - the classic with beef, pork, or even a vegetarian version. Goulash is also an excellent way to utilise seasonal vegetables and spices, making it incredibly versatile. So, how do we prepare the perfect goulash in our kitchen?

Goulash is an incredibly versatile dish that can be adapted to your preferences. Ingredients can be easily modified by adding seasonal vegetables, different types of meat, or making a vegetarian version with lentils or chickpeas. Additionally, preparing goulash does not require advanced culinary skills – simply simmer the ingredients on low heat to achieve a rich flavour. It's also a great dish that can be reheated the next day – the flavour will be even more intense!

Goulash is a one-pot dish that only seems easy to prepare. The secret lies in selecting the right meat - it should be fresh and of high quality. You can successfully choose pork (e.g., neck or shoulder) or beef (shank, flank, ribeye). Don't shy away from meat with some fat.

Ingredients:

• 450 grams of beef (or pork, such as neck)
• 1 large onion
• 2 carrots
• 2 cloves of garlic
• 2 bell peppers (one red, one yellow)
• 2 potatoes
• 2 tablespoons of tomato purée
• 500 ml of stock (beef or vegetable)
• 1 tablespoon of flour (for thickening)
• 2 tablespoons of oil, 2 bay leaves
• 4 allspice berries
• 1 teaspoon of sweet paprika powder
• Salt and pepper to taste
• Fresh herbs for garnishing (parsley, marjoram)

Preparation:

1. Cut the beef into small pieces (about 2cm x 2cm). In a hot pan with a bit of oil, sear the meat on each side until golden. Once the meat is browned, remove it and set aside.
2. Chop the onion, carrot, and pepper into cubes, and peel and cut the potatoes into larger pieces. In the same pan where you fried the meat, sauté the onion and garlic until translucent. Next, add the carrots and bell peppers, and fry for a few minutes.
3. Add the seared meat to the sautéed vegetables, along with the tomato purée, bay leaves, and allspice. Cover with the stock and bring to a boil. Add potatoes and seasonings: sweet paprika, salt, and pepper.
4. Simmer the goulash on low heat, covered, for about 90-120 minutes until the meat is tender and the vegetables are cooked. Stir occasionally to prevent burning. If the sauce is too thin, mix a tablespoon of flour with a little cold water and thicken the goulash.
5. Serve the prepared goulash hot, sprinkled with fresh herbs. It pairs well with buckwheat, potatoes, Silesian dumplings, or fresh bread.

Additional tips:

1. Spicy version: if you like spicy dishes, you can add a little hot paprika powder or fresh chilli to the goulash.
2. Meat: although classic goulash is made with beef, pork, game, or even chicken can work equally well. You can also experiment with combining different meats.
3. Thickening the goulash: instead of flour, you can use a purée from one of the potatoes that will soften during cooking, or thicken the dish with natural yoghurt.

Goulash is the perfect solution for colder days when we're seeking something hearty and warming. It's also a great choice for family dinners that can be prepared in advance. Rich in aromatic spices, meat, and vegetables, goulash is a dish that never gets boring and is also very nutritious. It's worth experimenting with different ingredients and spices to give it a new, exceptional flavour.