Goulash in Hungarian

The taste of paprika Guliash is a national dish of Hungary. When you come to this country, first of all you will be treated with wine and fed with goulash. But in every city the taste of this dish is different. Obviously, the recipes for goulash are also different. Today we cook goulash according to the recipe, recorded from the words of the guide, who opened for us all the delights of this wonderful country. The dish is prepared simply, but you can serve it not only for dinner, but also for the festive table. It is a fragrant, satisfying and beautiful dish. Bon Appetit!

The taste of paprika Guliash is a national dish of Hungary. When you come to this country, first of all you will be treated with wine and fed with goulash. But in every city the taste of this dish is different. Obviously, the recipes for goulash are also different. Today we cook goulash according to the recipe, recorded from the words of the guide, who opened for us all the delights of this wonderful country. The dish is prepared simply, but you can serve it not only for dinner, but also for the festive table. It is a fragrant, satisfying and beautiful dish. Bon Appetit!

Ingredients:

• Veal 800 g
• Onion 2 pcs.
• Potatoes 3 pcs.
• Pepper pepper 3 pcs.
• Garlic 4 denticles
• Tomato dressing 200 ml
• Wine red dry 200 ml
• Beans white dry 100 g
• Salt sea 1 tsp.
• Thyme (Thyme) dry 1 tsp.
• Olive oil 3 tbsp. l.
• Paprika sweet ground 2 tbsp. l.
• Pepper spicy 1 pc.
• Carrot 2 pcs.
• Fat is fresh 20 g

Instructions

• Step 1 To make goulash, you need to take the flesh of veal, olive oil, onion, thyme, paprika dry, dry red wine, tomatoes in your own juice, beans, salt, fresh pepper pepper, fresh pepper, potatoes, carrots, garlic, lard fresh .
• Step 2 On the eve of cooking, for a few hours or at night, soak the beans.
• Step 3 Boil the beans until half cooked.
• Step 4 Wash the veal, dry it, cut it into pieces.
• Step 5 Heat the frying pan. Fat melt, take out the pieces. Fry the meat from two sides, stirring occasionally, until golden brown. Put it in a saucepan.
• Step 6 Clean, cut the onion cubes. Fry until soft. Add the dry thyme. Mix, hold for 2 minutes.
• Step 7 Add the paprika to the onions with thyme. Stir and lay out to the meat. Do not fry the paprika!
• Step 8 Stir the contents in a saucepan. Salt.
• Step 9 Pour a glass of wine to the meat. Boil. Add chopped tomatoes in your own juice. Mix.
• Step 10 Add the boiled string beans. Close the pan with a lid. On low heat, simmer for 1 hour 30 minutes. During this time, alcohol will evaporate, and the meat will become tender and fragrant.
• Step 11 Wash potatoes and carrots, peel, cut the potatoes with a dice, and carrots into half rings.
• Step 12 After an hour and a half add the vegetables to the meat and mix. If necessary, add liquid - boiling water in the right amount. Close the pan with a lid, and simmer for 20 minutes.
• Step 13 In the meantime, chop peppers from the grains, cut into large squares. Garlic is cleaned and chopped finely.
• Step 14 Put the pepper and garlic in the pan. Cut (to taste) peeled and washed under cold water with hot pepper. If necessary, add salt to the goulash.
• Step 15 Pepper will give the juice. Stew under the lid for 15-20 minutes until the pepper is soft. Goulash is ready.
• Step 16 The degree of density of the dish depends on your desire - it will be liquid or thick by the amount of water and juice from the vegetables. Serve goulash for dinner with sour cream, sprinkled with dry paprika.