Hungarian goulash – a recipe with a photo

Goulash is a national treasure of Hungary. This spicy, thick soup is prepared in its own way in each region. Let’s try to cook Hungarian goulash from beef (you can, of course, use other meat). Despite the multi-component recipe, the dish is prepared easily and quickly, and the result will please everyone in the household.

beef pulp – 500 g;
potatoes – 500 g;
onion – 1 pc.;
carrot – 1 pc.;
dry red wine – 200 ml;
garlic – 3 cloves;
tomato paste – 50 g;
dry paprika – 2 tbsp. spoons;
greens (dill) – a small bunch;
cumin – 1 tbsp. spoon;
salt, spices to taste;
vegetable oil for frying.

The process of making goulash.

Peel the onion and carrot. Cut the onion into small cubes, and grate the carrot on a coarse grater.

We put the pan on the fire. Pour vegetable oil and fry the onion in it until golden.

Add the carrots to the onions and fry until half done.

Transfer the carrot and onion roast to a pan with a thick bottom.

We wash the meat, clean it from films and cut it into medium-sized pieces.

Fry the meat in oil until golden brown.

Transfer the finished meat to a pan for frying.

We put the pan on the fire. Add boiling water. The water should completely cover all the ingredients. Add wine, stir and bring to a boil.

Peel the potatoes, cut them into small cubes and pour them into the goulash.

When the potatoes are ready, add paprika, cumin, salt and spices.

Add tomato paste. Mix thoroughly and bring the goulash to readiness over low heat.

Chop greens and garlic.

Remove the finished Hungarian goulash from the heat. Add greens and garlic.

We serve the dish hot with bread or toast.

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