- Preparation time
- 30 mins
- Cooking time
- 240 mins
- 6 people
- March 26, 2016
Hungarian Beef Goulash Recipe.
Hungarian goulash can be attributed both to the first and second dish – it all depends on your desire. Add more water will get a thick rich soup.
Beef is not as fast as, for example, pork or chicken, and therefore do not rush to remove the goulash from the heat. In many ways, the taste of good Hungarian goulash depends on the dishes in which it is quenched. Ideally it should be a cast-iron cauldron or thick-walled dishes, and not just an ordinary pan.
- 500 g pulp beef,
- 4 potatoes,
- 2 bell peppers,
- 2 tomatoes,
- 1 onion,
- 3 cloves garlic,
- 1 tablespoon of tomato paste,
- 2 tablespoons vegetable oil,
- pinch of cumin,
- pinch of paprika,
- ground black pepper, to taste
- salt to taste,
- 1-2 liters of water.
- Beef clean, wash, Obasi and slice them in small pieces.
- Potatoes cut into large pieces. Finely slice the onion. Bulgarian pepper cut into cubes. Tomatoes also cut into cubes. Garlic pass through the frog.
- In a skillet heat up vegetable oil and fry the onion until soft. Add paprika and mix.
- Separately in a pan fry small portions of beef on all sides until it will turn brown and then lay them in a saucepan with onions. There also send chopped garlic and cumin. Pour 0.5 cups of water, mix and ink on low heat, stirring occasionally and adding a little water for 1-1,5 hours.
- Then add potatoes, mix and cook Hungarian goulash over medium heat, stirring occasionally. After 5 minutes, add bell pepper, tomatoes, tomato paste, salt and pepper. Adjust amount of water to desired consistency of stew.
- Make Hungarian goulash to a boil, then lower the fire and cook under the lid for 15-20 minutes. Ready to let the stew stand for 10 minutes. Serve hot.