Hungarian goulash

2

• Time for preparing

  Contents

  • • 0.0.1 1h 30min
    • 0.0.2 Medium dish
    • 0.0.3 150.5kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1h 30min

• Recipe difficulty
  

  Medium dish

• Energy value
  

  150.5kcal

• Rating

• Recipe

Cook a national dish of Hungarian shepherds at home. Fragrant, warming appetite, or thick soup, or tasty gravy with meat, Hungarian goulash is highlighted in a separate category. Make it simple, and serve with the chips.

Let’s get started!

Ingredients

0/14 ingredients

• Onions – 2 pcs.
• Garlic cloves peeled – 1-2 pcs.
• Sweet ground paprika – 1 tablespoon
• Red bell pepper – 1 pc.
• Salo – 80 gr.
• Large fleshy tomato – 1 pc.
• Caraway
• Salt
• Carrots – 1 pc.
• Potato – 600 gr.
• Vegetable oil – 1 tbsp.
• Flour – 1 tbsp.
• Egg – 2 pcs.
• Beef 400 gr

1ч 30мин1ч 30мин 150.5

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Steps

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1. In a cauldron, on a tablespoon of vegetable oil, fry finely chopped fat to the state of cracklings.
2. Dice the carrots with a side of 1 cm
3. Then put the carrots in the cauldron, fry 5 minutes, chopped onion and fry it until light caramel color.
4. Spread garlic and 1/3 part of paprika to the onion. Fry 2 minutes.
5. Take out the onion with garlic, making sure that the melted lard left in the cauldron.
6. Cut the shoulder blade into cubes with a side of about 2 cm.
7. Dice the carrots with a side of 1 cm.
8. Put the meat in a cauldron and fry until crusted.
9. Return the fried vegetables back. Add the rest of the paprika cumin, salt.
10. Cut potatoes and bell pepper into cubes 2.5-3 cm.
11. Peel the tomato and finely chop.
12. Add potatoes to the cauldron, add water so that it cover the potatoes and simmer over medium heat for 20 minutes.
13. After a quarter of an hour, spread pepper and tomato to the potato. Add more water so that it also slightly covers the vegetables, finally add and leave to stew for another 15 minutes.
14. During this time, you can just make chips. For this knead a cool dough of flour, eggs and a pinch of salt.
15. Nip off small pieces of irregular shape from the dough 1.5 cm and give them a little leeward.
16. Put the chips in a pot of salted, boiling water, and after they pop up, cook another 2-3 minutes.
17. With a slotted spoon, put the chips into the serving plates and water goulash.

Keywords:

• hungarian cuisine