Thank you all for your support because yesterday our channel passed 1000 subscribers. We can`t express how grateful we are that so many of you enjoy our content, this makes us even more motivated to work harder on our future projects. In this special episode we will cook a traditional goulash which is probably one of the first dishes that drived us into cooking since we were kids.
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GOULASH – A Special Recipe for us | Thank YOU ALL for Your Support
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For this recipe we used:
1500 gr / 53 oz Beef shank (use the bone too)
1000 gr / 35 oz Potatoes
3 big Carrots
1 Celery root
2 Parsley the root too not only the greens
4 cloves of Garlic
3 tbs Pork Fat
2 Bay leaves
2 Yellow bell pepper
2 White onions
3 Tomatoes
2 tsp Cumin
1 tbs Salt
2 tsp Ground pepper
1 tbs smoked Paprika
We start by dicing up the meat. It is a tough job cleaning and dicing it but it is worth the end it is worth it. We clean all the tendons that we can because those will stay tough no matter how much you cook it. We continue by dicing a white onion. We cut some yellow bell peppers in big chunks. If you want you can dice it fine. We dice some tomatoes. We continue by cleaning and dicing a celery root. We use some parsley roots for our recipe. If yours are bigger then dice them up. We clean and dice a few cloves of garlic. When done we peel and dice some potatoes and last we clean and slice up some carrots. All the ingredients for our goulash are prepared so we start making the fire and set up the cauldron. When the cauldron is hot we add the pork fat in which we will sir the onion until translucent. We take it of the heat and we add the smoked paprika. This step is crucial because we don`t want to burn the paprika. We give it a mix and we put it back on the fire. We continue by adding the meat.
We sir it until the meat has a nice white color. When done we add the yellow bell peppers, the tomatoes, the garlic and the bay leaves and we season with salt, ground pepper and cumin. We mix it well, we add a good amount of water to cover the meat and we will leave it to cook for roughly 2 hours. Always add some water if you see that it has evaporated. Our meat is almost done and the bone marrow too which is crucial for our goulash so we proceed to the last phase by adding the carrots, the parsley and the parsley root, followed by the potatoes. We add some water until we get a consistency of a soup and we cook it until our vegetables are soft. When done we take it of the heat and we serve the goulash with some amazing pickled peppers stuffed with shredded cabbage. This goulash is very rich and full of flavor perfect for any season.
Try it out and let us know what you think.
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See you next time.
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