Goulash for 10 People
A large-batch goulash for 10 people. The meat should be 1.5 kg of good beef or pork - if veal entrecote or tenderloin is too expensive, use pork tenderloin. The important thing is that it is not fatty, but does not turn dry after cooking. Serve with a side of boiled rice or boiled pasta.
Ingredients
| 1.5 kg | good beef or pork (veal entrecote/tenderloin, or pork tenderloin) - not fatty but not dry |
| — | oil |
| 6 | onions |
| 6 | carrots |
| 4.5 leaves | bay leaves |
| 3.5 sprigs | thyme |
| 1 head | celery |
| 6 | tomatoes |
| 6 | green peppers |
| 7.5 | medium potatoes |
| — | salt, ground pepper, ground red pepper |
| 1 can | can of chopped red tomatoes |
| 3 cans | small cans of tomato paste |
| 3 cubes | bouillon cubes - beef or vegetable |
| — | boiled rice or boiled pasta, for garnish |
Instructions
- In a deep, heavy-bottomed pot with a little oil, fry the finely chopped onion until golden. Add the finely chopped carrots and celery, stirring so they do not burn.
- Add the bay leaves and thyme. When they take on a light golden crust, add the meat cut into medium cubes and fry it very lightly, just enough to get a golden crust. Remove only the pieces of meat and set them aside.
- Add the peppers to the pot, cut into medium pieces like the meat. When they have fried lightly, reduce the heat to medium and add the ground red pepper, the tomato paste, crumble in the bouillon cubes, add the finely chopped tomatoes and let everything fry well.
- Then add the can of chopped tomatoes and again let it fry for another 5-6 minutes, remembering to stir so it does not burn.
- Then pour in 5 litres of water and stir well so no scorching forms on the bottom of the pot.
- Add the potatoes cut into small cubes - as for moussaka, stir well and let them cook through completely. Then return the meat and after 2-3 minutes turn off the heat.
- Before serving, place the prepared side of boiled rice or boiled pasta on the plate, then spoon the goulash over it.