👨‍🍳 作り方

1. 1

   Heat olive oil (and butter, if using) in a large pot or Dutch oven over medium heat. Add the diced onions and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

   💡 プロのコツ: Caramelizing the onions slowly will add more depth of flavor.
2. 2

   Add the sliced mushrooms to the pot and cook until they release their liquid and start to brown, about 8-10 minutes.

3. 3

   Stir in the Hungarian paprika, smoked paprika (if using), ground caraway seeds, and dried marjoram. Cook for 1 minute, stirring constantly, until fragrant. Be careful not to burn the paprika.

   💡 プロのコツ: Toasting the spices enhances their flavor.
4. 4

   Add the tomato paste and stir well, cooking for another minute.

5. 5

   Add the cubed potatoes, vegetable broth (or water), bay leaves, salt, and pepper. Stir everything to combine.

   💡 プロのコツ: Ensure the liquid covers most of the ingredients.
6. 6

   Bring the goulash to a boil, then reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the potatoes are tender and easily pierced with a fork.

   💡 プロのコツ: Stir occasionally to prevent sticking.
7. 7

   Remove the bay leaves. Taste and adjust seasoning with salt and pepper if needed. If the sauce is too thin, you can mash a few potato cubes against the side of the pot to thicken it.

   💡 プロのコツ: The goulash should have a thick, stew-like consistency.
8. 8

   Serve hot, garnished with chopped fresh chives and a dollop of sour cream (or vegan alternative), if desired.

   💡 プロのコツ: Pairs well with crusty bread or dumplings.