When the Hungarian goulash meets the hands of Mama Spain - voila! Food

2023-01-31T04:41:13.388Z

The Hungarian goulash gets a delicious upgrade of Jerusalem artichoke and a spicy addition that turns the pot into a winter celebration of flavors. come in

Perfect for a winter week.

Spicy goulash stew with Jerusalem artichoke (photo: Walla! system, Ayala Gini)

The goulash casserole from Hungarian cuisine is the ultimate winter food, thanks to the winning combination between tender pieces of meat and potatoes, which are slowly cooked in a thick and wonderful sauce.

I'm not sure what the Hungarians would think of my goulash in which I replace the potatoes with a Jerusalem artichoke, but this very tasty root enriches the whole dish with its taste and adds an interesting twist.

Besides, we are not in Hungary and you can go wild with slightly spicy Mediterranean flavors that will add a little more interest.

How lucky that it's finally getting a little cold because we have 9 more winning recipes for wonderful meat casseroles just for this weather.

Soft and falling apart pieces of Ontario alongside a Jerusalem artichoke and a variety of peppers - a goulash that is a celebration (Photo: Ayala Gini)

Ingredients

- 750 grams of steak or shoulder roast, cut into 5x5 cm cubes
- ¼ cup oil
- 1 large onion, chopped
- 1 head of celery, peeled and chopped
- 4 whole garlic cloves
- 1 box of tomato paste (100 grams)
- 4-5 units Sudanese pepper (small and spicy)
- 2 units sweet dry red pepper
- 1 sweet red pepper, sliced (shushka or Palermo recommended)
- 1 teaspoon ground sweet chili pepper
- 1 as Fitkimal
- Salt
- black pepper
- 10-12 unit Jerusalem artichoke
For the conversion table click here >

Preparation

How do you make a Jerusalem artichoke goulash?

1 Heat the oil well and put the cubes of meat to sear on all sides (it is recommended to do this in two rounds, each time half of the amount of meat in order to maintain the heat of the pan and get a nice sear).
2 When the meat is seared, add the onion, celery, garlic and the Sudanese pepper to the pot and fry everything together for 2-3 minutes.
3 Add the spices, red pepper slices, spices and tomato paste and mix well.
4 Pour water up to about 3 cm above the meat and bring to a boil. Cook covered over a medium-low flame for about an hour and a half to two hours or until the meat is soft.
5 In the meantime, wash the Jerusalem artichoke well and peel it.
6 Add the Jerusalem artichokes to the pot after about an hour and a half of cooking the meat.
If they are large, they can be cut in half.
Make sure they are covered with the sauce, bring to a boil and continue to cook together for another 40 minutes or until they are soft and the sauce has reduced.
Taste and adjust seasoning if needed before serving.
Goulash with Jerusalem artichoke (Photo: Walla! System, Ayala Gini)