Hungarian goulash

Hungarian goulash

Category: Meat dishes

Kitchen: Hungarian

Ingredients
Pork or beef	800 g
Sweet peppers of different colors	3 pcs.
Bulb	1 PC.
Carrot	1 PC.
Tomatoes	3 pcs.
Potatoes	5 pieces.
Dried hot peppers	0.5 tsp
Fresh hot pepper	1 pod
Ground paprika	1 tsp
Chopped herbs (parsley, dill)	1 tbsp. l.

Cooking method

• Cut the meat into cubes, put in a saucepan, pour 3 liters of cold water. When it boils, remove the foam, salt and cook over low heat for 40 minutes. Peel the vegetables. Remove seeds and white streaks from sweet peppers, cut the pulp into cubes. Chop the onion, cut the tomatoes into slices, carrots into slices or quarters, potatoes into cubes. Place vegetables in a saucepan with meat when it is almost ready. First onions, then carrots and tomatoes. Then add finely chopped hot peppers with grains, potatoes, bell peppers. Cook for another 20 - 30 minutes on low heat. Finally add paprika, dill and parsley.

Note

I am very ashamed, but yesterday I misinformed my one-forum women.
The conversation was about Bulgarian cuisine, I promised to bring a recipe for Bulgarian goulash. I ride the subway and understand that I meant Hungarian, not Bulgarian goulash. Forgive me my mistake ...

It turns out quite spicy, so if someone doesn't like it (for example, my husband), you can reduce the hot pepper.

The recipe was borrowed from the Internet and adapted (just a little) to your own taste. My fellow Slovaks said that it was very similar to the original

Irinalein, thanks for the recipe (and separately for not forgetting)! Sounds delicious

Not only does it sound very tasty, but it is also very tasty to eat this goulash.

I love these assorted dishes

Be sure to cook it, you will like it! I promise!

This goulash is one of our favorite dishes in summer.
I recommend the Hungarian site with goulash varieties

🔗

I made goulash today. On the gas stove.
It became interesting who cooks this dish how?
Not in a multi-rice cooker, but in the usual way.

I cut the meat into small pieces.
Dip in corn flour.
Fry in olive oil until golden brown.
I add carrots in small cubes, finely chopped onions.
I brown it. I fill it with broth, I put a couple of bay leaves,
ground pepper, salt, parsley root, finely chopped herbs
and a clove of garlic. Stew until tender.
It turns out delicious.

Recipe from "The Book of Delicious and Healthy Food".



The only thing I deviate from the recipe is that I immediately cook in a cauldron, and I add the tomato not to the water, but before adding water and put it out a little until the oil turns red. Sometimes at the very end, before turning it off, I add crushed garlic.

I want to offer you a recipe from the site
Beef Goulash
Cut the washed and dried meat (after removing large films) into medium-sized square pieces (30 g each), put in a pan and fry in a small amount of fat. By the end of frying, sprinkle with chopped onions and flour. When the pieces are browned, add the tomato puree. Then put everything in a saucepan, pour with meat broth so that it covers almost all the meat, add salt, pepper, bay leaf, close the saucepan and simmer in the oven or on the stove - 1 - 1.5 hours. By the end of stewing, put sour cream (not necessary ). Before serving on the table, on one side of the dish, put the meat filled with the same juice in which it was stewed, and on the other side - boiled potatoes, mashed potatoes. Pour butter over this side dish. Serve pickles or tomatoes separately. in the same way you can make pork goulash.