The goulash is a beef stew considered national dish in Hungary. Its preparation is not complicated at all and the ingredients are very everyday for us. As in all gastronomy there are many versions and in each region they cook it in a different way. The famous p that they use the we can substitute for a national paprika de la Vera for example. Jó étvágyat! (take advantage in Hungarian).

Hungarian beef goulash

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Try the goulash, a Hungarian beef stew that is delicious

Ángela

Kitchen: cuisine
Recipe type: meat

Total time:

Ingredients

400 g of flank meat or another part to stew (about 100 grams per person)
2 large onions
2 teaspoons paprika (or paprika)
1 green pepper
shawl
2 cloves of garlic
1 glass of tomato sauce
1 glass of broth
flour
olive oil
2 Bay leaves
4 potatoes (optional).

Preparation

In a pot (quick if you have one), we put the whole and unpeeled garlic to brown with a drizzle of oil
Chop the onion and pepper and add them to the pan when the garlic starts to colour.
Add salt and let the whole brown
On the other hand, we cut the meat into cubes and season it with salt and pepper, pass them through flour and brown them in a pan with oil.
We put the pressure cooker when the vegetables are ready
Sauté and add the tomato sauce, wine, broth, bay leaves, a teaspoon of peppercorns, half a tablespoon of paprika (paprika) and a pinch of salt
At this time we can add potatoes cut into wedges but we will add broth to cover the potatoes
We close the pot and put it in position 2 for 15 minutes, from when the steam starts to come out
In a traditional pot it will take about 45 minutes (or more) to soften the meat
Serve in a deep dish.

Image: trixenlacocina

Recetín

Hungarian veal goulash, a carnal pleasure

Hungarian beef goulash

Ingredients

Preparation

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