Grandma’s Goulash with Mashed Potatoes

Ingredients

• 500 g Meat (The source does not specify the type of meat; cut into cubes.)
• 1 Onion
• Oil for frying (Quantity not specified; the video indicates that the oil should be heated.)
• 2 tbsp Tomato paste
• 2 tbsp Flour (Toast in a dry pan until brown.)
• 300 ml Water (Cold, not hot.)
• Salt (To taste.)
• Pepper (To taste.)
• Sugar (Quantity not specified.)
• 1 kg Potatoes (For the mashed potatoes.)
• 50 g Butter (The description specifies butter; in one frame, OCR incorrectly identified it as “margarine.”)
• 50 ml Milk (The quantity is given as a range; add as much as needed to achieve the desired mashed potato consistency.)
• Parsley (For serving; quantity not specified.)

Steps

1. 1

   Heat the oil in a frying pan or sauté pan.

2. 2

   Add the cubed meat and fry until browned.

3. 3

   Add the tomato paste and stir.

4. 4

   In a separate dry pan, toast the flour until brown.

5. 5

   Stir the toasted flour into the other gravy ingredients.

6. 6

   Pour in the cold water—not hot—and stir until smooth to prevent lumps from forming.

7. 7

   Boil the potatoes for the mash, then add the butter and 50–100 ml of milk. Blend until smooth and airy.

8. 8

   Season the goulash with salt, pepper, and sugar to taste. Serve with mashed potatoes and parsley.

Notes

The source does not specify the type of meat, the amount of oil, the method or duration for braising the goulash, or how the potatoes should be prepared before blending. Onion and parsley are listed among the ingredients, but their use is not detailed in the step-by-step instructions.

Nutrition per serving

• main course
• homestyle cooking
• goulash
• mashed potatoes
• meat dish
• European cuisine