Hungarian goulash

This goulash comes from Hungarian cuisine. It is very nutritious and is prepared from beef, pork or lamb. It is stewed with the addition of a large amount of red sweet ground pepper. This type of stew is the best idea when family or friends gather. Only when the stew turns out to be thick, and all the ingredients are soft, is it time to enjoy its irresistible taste.

Hungarian goulash ingredients: 3 spoons of pork fat, 500 g of onion, 750 g of boneless beef, 2 dl of water, 3 tomatoes, 2 fresh peppers, a spoon of dry vegetable seasoning, 2 bay leaves, 2 cloves of garlic, 2 spoons of allspice, a teaspoon of hot allspice, half a teaspoon of cumin and ground pepper, a teaspoon of mustard, 1.2 liters of water, 700 grams of peeled potatoes, 2 dried peppers, salt to taste.

Simmer the finely chopped onion in the heated fat for 15 minutes. Then add the meat cut into cubes, fry, and it for 5 to 6 minutes, then cover everything with water. Stir, cover and simmer for about half an hour, then add chopped tomatoes, paprika, dry spices, and bay leaves. Simmer everything, covered, occasionally adding a little water for about 1 hour.
Put finely chopped garlic, sweet and hot allspice, cumin, ground pepper and mustard in a bowl, gradually pour water while stirring constantly, and then add the prepared mixture to the stewed meat. When it boils, add diced potatoes and dry hot peppers. Season with salt and cook on moderate heat for 20 to 25 minutes until the potatoes soften.


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