Hungarian goulash-lefty Goulash-leves is a dish of Hungarian cuisine. It is very similar to the usual goulash, only goulash-leves is the first dish. Although in Hungary it is considered a soup, as well as a hot snack. In any case, a hearty lunch with this tasty dish is provided. If the dish is supposed to be sharp, then together with the garlic you need to put even hot pepper.
Ingredients:- Beef pulp 500g
- Pepper sweet 1 pc.
- Tomatoes 2 pcs.
- Garlic 2 cloves
- Potatoes 3 pcs.
- Water 1 l
- Onions 1 pc.
- Paprika sweet ground 1 g
- Salt 3 g
- Dill dry 1 tsp.
- Carrot 1 pc.
- Step 1 Prepare the main ingredients: pulp of beef, sweet red pepper, tomatoes, garlic, onions and spices.
- Step 2 Pure sweet pepper, peel off the seeds and cut into cubes. Lightly saute on vegetable oil.
- Step 3 Peel the onion, cut into cubes, add to the frying pan to pepper and fry the vegetables over low heat.
- Step 4 In a saucepan, where the goulash left will be cooked tomatoes, peeled and cut into cubes, as well as chopped garlic.
- Step 5 Put out some tomatoes with garlic, put onions and peppers in a saucepan, add the paprika, mix. Pour 1 liter of boiling water, add salt. Boil.
- Step 6 Put the meat, cut into cubes 2x2 cm. Bring to a boil again, reduce the heat and cook for 1 hour. Carrots clean and cut into small cubes.
- Step 7 Add the carrots to the total mass, after 10 minutes put the potatoes in the pot, also peeled and diced. Cook for another 20 minutes. Season with dried dill. Serve hot, decorating with greens.