Hungarian goulash with roasted potatoes and greens

by Юлия Леманн
Fragrant beef goulash with vegetables (2 portions).
Traditional Hungarian goulash is a striking example of how the combination of several plain ingredients prepared properly can give improbable, magic taste. By the way, the Hungarian goulash is a national dish, the recipe emergence is referred to the 9th century. At that time it was the main food of shepherds which cooked it in special coppers – the bograches.
Authentic Hungarian goulash according to the fine recipe from the “Kitchen” becomes something average between soup and ragout. The quality of paprika, fresh meat and the correct sequence of actions are important for achievement of saturated aroma. Pay attention, broth becomes more dense, more refined and brighter in the course of cooking.


  • 400 g beef;
  • 1 red bell pepper;
  • 4 potatoes;
  • 1 big carrot;
  • 2 cloves garlic;
  • 100 g tomato paste;
  • 1 tsp sugar;
  • 4-5 parsley branches;
  • 2-3 thyme branches;
  • 1 tsp sweet paprika powder;
  • 1 tsp with the mound flour;
  • 1 cup of water (200 ml);
  • 2 tsp + 2 tsp  olive oil;
  • 1 tsp salt.


Preheat the oven to  200° С.  Wash and peel the potato. Сut them for 4 parts. Peel and chop the garlic,  separate thyme leaves from stalks. Pour 2 tsp of olive oil to the bowl, add potato and stir carefully. Transfer to the parchment paper sheet. Season with garlic, solt and thyme. Bake potato in an oven within 30 minutes.
Peel carrots. Cut in half lengthways and cut large pieces (~ 1 cm thick). Сut meat in cubes 1.5 cm, cut red bell pepper cubes of 2-3 cm.
Heat 2 tbs of olive oil in a large frying pan. Roll in meat in flour.  Cook it with carrots, stirring occasionally, 2 to 3 minutes to a golden crust. Low fire.
Add the tomato paste, sugar and pepper,  season with paprika. Cook, stirring frequently, 1 to 2 minutes.
Add a cup of water to goulash, cover and и simmer on the low fire 20 minutes. Cut parsley with stalks. Leave some branches for styling. Add parsley to meat, season with salt, stir, cook 3 more minutes.
Divide the hungarian goulash  between 2 dishes. Top the goulash  with the potato, garnish with the parsley.


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