Mexican goulash is a term in Czech gastronomy covering various dishes. We’ll skip the bland sauce with corn rice and peas this time and bet on an honest goulash full of meat and beans and with a robust taste. This version will be included in your family cookbooks and will also please the craftswomen :)))).
Heat the fat in a large saucepan and fry the chopped onion until it turns brown. Finally, add the finely chopped garlic and let it fragrant.
Add the meat cubes to the fried onions and pull them sharply from all sides. Fry them together until the meat starts to clump.
Add the crushed tomato and 1 teaspoon of sugar and fry for another 2-3 minutes so that the puree is also slightly fried, thanks to which the goulash has a beautiful color.
Add the salt, pepper, chopped cayenne pepper or dried chili flakes, smoked paprika, and bay leaf, stir slightly to bring out the seasoning, and pour in the broth until the meat is almost submerged. Mix, cover with a lid and simmer for an hour and a half over low heat.
Then add the washed and drained beans from the can to the soup and cook, uncovered, for another 20 minutes. The soup should naturally be thick, but if you want it thicker, you can thicken it with grated bread or stew, but let it boil for at least 15 minutes.
Mexican goulash is best served with rice sprinkled with hard cheese and perfect cheddar cheese.
The first type: You can make this soup special by adding colored chopped peppers, and if you like, feel free to add a small can of corn.
Mexican beef gravy with beans
Looking for more classics? Try beef goulash according to our video tutorial
You can find the full recipe here here