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Hungarian goulash
calm micro quest 90 min +85 XP
Not a sauce for meat but a thick paprika soup. The real one is made in a kettle, unhurried
Why this matters
The goulash most people know is not goulash, it is fried beef. The real one is a soup.
What to do
Take beef shoulder or shin, cut it big, cubes of three centimetres. Onion — the same weight as the meat; fry it in lard until soft, take it off the heat and only then add the paprika: in hot fat it turns bitter in seconds. Back on the heat, add the meat, cover with water and hold the lowest simmer for two hours. Potato and carrot go in half an hour before the end. Salt at the very end, or the meat stays tough.
Afterwards
What else do I know in a simplified version and believe I know fully?
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