Cauldron bean goulash refuses to hurry; smoke, meat and beans take their time finding one another. By the time the pinched noodles go in, everyone has circled the pot several times “just to check”.
Method, step by step
- In the cauldron, fry onions in fat, add paprika, then roast the diced beef.
- Add the beans and spices, cover with hot water and cook slowly.
- When the meat is semi-soft, you can add the root vegetables, later the potatoes. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Finish with a pinch and let it rest for ten minutes before everyone rushes in at once. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
Practical tips and common mistakes
- Always add the paprika to the base that has been removed from the heat, and have hot water at hand - do not shock the pot with cold.
- Keep the soup at a gentle simmer: a strong boil can make it cloudy and break up the ingredients.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
