¡Hello friends and fellow foodies!
Dominicans love saucy dishes, to the point that when a dish is not we quickly call it “dry”. And then, when a dish is saucy (As it should be) we’re quick to dry it with some white rice.
I discovered this recipe a long time ago and instantly fell in love with it. Today we have a cloudy day with expected rains. Perfect for this hearty dish.
Goulash is a traditional Hungarian meat stew, generally beef or pork, cooked slowly and highlighted with paprika.
Recipe for when you’re not in a hurry.
- 2 lbs. lean beef cut in medium squares or cylinders.
- 1 lbs. lean pork cut in medium squares or cylinders.
- 1 tbsp. mashed garlic.
- 4 cups of water.
- 4 large chopped ripe tomatoes.
- 1 can 8 oz. tomato paste.
- 3 tbsp. soy sauce.
- 1 large carrot. Chopped.
- 1 large white onion. Chopped in large pieces.
- 1 tsp. black pepper.
- 1 tbsp. olive oil.
- 3 tbsp. paprika.
- 2 large chopped red bell peppers.
- 2 tbsp. butter.
- Salt to taste.
Put the oil and butter in a deep pan or a pot so you can handle comfortably.
Once butter has melted, add half the meat and the other ingredients and bring to a boil. Add the rest of the meat, lower the fire and allow to cook for two hours or until meat is very tender.
Enjoy with a bowl of nicely cooked white rice…I mean, what did you expect? I’m Dominican! LOL
Don’t go far, we’re not turning off the fire just yet!
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