Hungarian goulash by the original recipe

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Taking into account the current situation in Hungary, here is a simple recipe:

 

Ingredients required:

800gr. veal booth
3 heads of onions
2 carrot
2 red peppers
300gr. Pelat of tomatoes
1 teaspoon sugar
2-3 bets list
1 tablespoon of red pepper
2-3 potatoes
2 veal cubes
if necessary oil, salt, seasoned, ground black pepper, water

About the Hungarian spice:

50gr. smoked bacon
2 cloves garlic
1/2 binder parsley
pinch cumin

 

Method of preparation:

Meat is cut into cubes. It can be immediately spiced with salt and other spices and left in the refrigerator to receive from the spices. The onions are finely cut. Carrot and pepper are cut into small cubes. Similarly tomatoes. 2 liters of water poured into a pot of fire. As soon as the boiling water is added to the soup cubes. In another pot of little oil fry the meat. Add onions to onion and carrots. Fry until they soften slightly and change color. Add the peppers, and then add tomatoes and sugar in a minute. Season with red pepper, then mix until the pepper dissolves. Finally, the bay leaves are added. It is poured with the bud of the pot, but only as fluid as to cover the ingredients. Boil the moderate fire in a closed pot. Occasionally it comes from the buoy. Meat is boiled until it is cooked halfway, after which the potatoes are added to the cubes. Boil until the meat and potatoes are ready, and occasionally the buoy.

Before the end is added the Hungarian spice: finely chop bacon, garlic, parsley and cumin and are nice mixing to unite. If necessary, add salt, seasoned and ground black pepper. The mixture should sag for another 15-20 minutes or until the sauce gets the density.

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