/ / Recipe Classic Hungarian goulash

Recipe Classic Hungarian goulash

  • Beef - 450 Grams (cut into cubes)
  • Average bulb - 1 piece
  • Potatoes - 2 Pieces (medium)
  • Flour - 50 Grams
  • Cut tomatoes - 200 Grams
  • Red pepper - 1 Piece (medium)
  • Olive oil - 3 items. Spoons
  • Freshly ground black pepper - 1/2 Teaspoon
  • Garlic - 1 Tooth
  • Paprika - 3/4 Teaspoons (pounded)
  • Cinnamon - 1/4 Teaspoons
  • Beef broth - 1/2 cups (dilute cube of broth in warm water)
  • Red wine - 100 milliliters
  • Dried herbs - 1/2 Teaspoon

In a bowl, pour the flour and pepper. Roll the cubes of beef in flour and fry in a preheated (medium fire) frying pan with 2-tbsp. olive oil. Fry for about 3 minutes stirring constantly. After the whole beef is fried. Add 1 tablespoon of frying pan. Butter and fry the chopped onion and garlic until softening, about 2 minutes. Stir constantly. In the pan add fried onions, beef, tomatoes, cinnamon, paprika, diced potatoes, garlic, broth, wine and greens. Stir well. And put it in a preheated oven to 180 ° C. Cook for 2 hours. After 1 hour, remove the pan and mix everything as it should, then put it back to prepare. 20 minutes before the goulash is ready, fry the red pepper on medium heat for 10 minutes and allow it to cool (5 minutes). Then, cut into strips. After 2 hours, take out the pan from the oven and add the pepper there and put back into the oven for another 5 minutes. Goulash is ready. Serve hot with any vegetables. Bon Appetit.

Servings: 4

Pay attention to: