Truly Cooking | How to make Gulyas/Goulash (Episode 10)

Gulyas. Or for my English-speaking friends Goulash. As a Romanian, from “Ardeal” (a region in Romania, also known as Transylvania) a lot of my friends were Hungarians.

And so, we borrowed a lot of their cuisine and Gulyas is one of my favorite stews to this day. Originally, Gulyasleves (Goulash Soup), were thick stews made by shepherds and cattle herders. The best food in the world was made somewhere outside, in a cast iron cauldron over an open fire.

Fresh bread is compulsory. Have a nice glass of red wine with a lot of tannins and just enjoy the moment. You’ve earned it. Video is coming tomorrow by the way, as a gift from me for all the fathers out there! Stay safe and take care out there!

All you need is:
Ingredients:
500 gr. beef trimmed and cut into 1" cubes (we used a combination of chuck and short rib – flanked)
1 medium onion
2 teaspoons sunflower oil
2 tablespoons paprika
¼ cup flour
1 cup beef broth or water
2 tins of canned tomatoes
2 cups of baby potatoes
1.5 cups of mushrooms
½ red pepper & ½ yellow pepper
1 cayenne pepper or any other hot pepper
2 cloves of garlic
8-10 cherry tomatoes
Salt & Pepper to taste
Optional
½ cup of red wine to deglaze the pot
Sourdough Bread
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Music credit to Bonus Points.
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♫ Tracklist ♫
Bonus Points - Arcade Pizza
Bonus Points - Weather Report

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