https://mission-food.com/hovezi-gulas-czech-beef-goulash/
Goulash is one of those stews that seems to have endless variations of. The thing that’s consistent is the size of the meat and sausage. Oh yeah! Now let’s look at this Goulash closely.
MEAT: Usually beef is the most common ingredient. The main thing is to make sure the beef (or whatever else meat) is uniform as possible in size. Why? The uniform size will make sure every piece is cooked evenly and thoroughly. Sausage cane be smoked or not. Spicy or not depending on you and your family’s taste.
SEASONINGS: The usual suspects are used here. Salt, pepper, cumin or oregano, and swert paprika. And garlic. Also some recipes call for beer instead of water. It will add more flavor then water. Beef broth.
Important steps in making Goulash is to season the meat and brown off the meat. By doing this you seal in juices and flavor. Brown off the onion and garlic. The add broth and beer or water.
Welcome to Scratch Kitchen! 