A autêntica receita de Goulash que vai mudar sua cozinha

Think you know the real Goulash? Discover the authentic Hungarian recipe that surpasses any meat stew and wins you over with its irresistible flavor! Learn how to make Goulash step by step, with simple ingredients and restaurant-worthy results. Easy recipe, comforting food, traditional Hungarian cuisine, and tips to elevate your home cooking. You can support me by clicking like, sharing, and subscribing. GET YOUR EXCLUSIVE DISCOUNT HERE 👉 https://vidiq.com/DavidSchilling Ingredients Meat and fat 1 kg of beef chuck, brisket or shoulder (in large 3–4 cm cubes) Lard (preferably) or vegetable oil Seasonings for the meat Salt Black pepper Wheat flour (optional, to help with searing and thickening the sauce) Goulash base 500 g of onions (approximately half the weight of the meat) 4 to 6 cloves of garlic, chopped Main seasonings 5 tablespoons of sweet Hungarian paprika 1 teaspoon of cumin seeds 2 to 3 bay leaves Tomato paste Liquids Beef broth or water A little wine, vinegar or water (for (Deglaze the pan after adding the paprika) Vegetables Potatoes Carrots Finishing and accompaniment Sour cream Chopped fresh parsley To serve (optional) Nokedli (traditional Hungarian pasta) Rustic bread Unfoldment, Revealment, Evolution, Exposition, Integration by Chris Zabriskie is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/... Source: http://chriszabriskie.com/reappear/ Artist: http://chriszabriskie.com/ #goulash #HungarianRecipe #MeatStew #easyrecipe #comfortfood #homemadecooking #viral TIMESTAMPS 00:00 Introduction to the goulash challenge 00:31 Why quick goulash doesn't exist 01:20 Choosing the right meat 02:05 Preparing and seasoning the meat 02:47 The perfect searing 03:22 The role of onion in goulash 04:19 Adding garlic 04:35 The secret of paprika 05:35 Recovering the flavors of the pan 06:02 Assembling the stew 06:22 Slow cooking 06:48 Adding potatoes and Carrots 07:00 How to know if the goulash is ready 07:27 Recap of the technique 08:00 How to serve the goulash