Here’s a classic and great lunch suggestion that can be made at any time of the year. Goulash tastes excellent after it’s frozen, so it is really useful for the days you come tired after a working day and when you don’t have enough time for something cooked. This dish is very easy to combine with side dishes such as: rice, mashed potatoes, baked potatoes, pasta, cooked vegetables,… This is a basic recipe for goulash, I didn’t add anything to it except for basic vegetables and meat, because I couldn’t freeze it afterwards. You can add mushrooms, for example, but you shouldn’t warm them up later.
Ingredients:
• 5 medium-sized red onions
• 3 medium-sized carrots
• 500 g of beef steak
• 500 ml of tomato sauce (canned)
• 1 l of water
• oil
• spices: dried vegetables, salt, pepper, ground red pepper, bay leaf (you can also add fresh parsley at the end of cooking)
To begin, fry the onions and carrots at a lower temperature, chopped into small cubes:
After the onions and carrots become slightly granular and glassy, add meat, also cut into medium-size cubes and purified from the fat:
Add spices to it (except for the parsley, because it is added only at the end, it should not be cooked for a long time) and fry until the meat gets a little bit of crust, but don’t burn it. Add tomato sauce ot canned tomatoes and let it simmer for about ten minutes. After that, add water, reduce the heat, cover the pot and let it simmer for another three hours, stirring occasionally. Serve with one of the above side dishes or simply, with bread.
Bon appétit!
