Tasty recipe of original Hungarian goulash. It consists only of meat, onions, peppers and tomatoes. It is very tasty and even if it is not thickened, it is thick enough. It is traditionally served with potato dumplings (halusky), but nothing prevents you from serving with dumpling.
recipe,photo-recipe,onion,tomatoes,paprika,,Beef,Hungarian cuisine,Seasonal recipes
No. of servings
2 h. 20 min.
|NO INGREDIENT TITLE||0||lb||1|
|ground red paprika||1.5||tbsp||1.5||tablespoon|
|hot pepper paste||0.5||tsp||½||teaspoon|
|spicy ground paprika||0.5||tsp||½||teaspoon|
onion 1.1 lb (500 g)
Peel and cut the onion.
pork lard 2 tbsp
Melt the fat in a pot.
Add the onion and simmer 25 minutes under the cover, stirring frequently, until brown. The onion must be caramelized.
Wash the meat and cut it into cubes.
tomatoes 4 pcs
Prepare tomatoes. If you use fresh, pour hot water over them, let them rest, pour off the water and peel and cut them. Sterilized tomatoes are more suitable for goulash, they have richer color because they are cooked during ripeness.
paprika 2 pcs
Clean, wash and cut the peppers.
Add tomatoes to the caramelized onion and cook for 10 minutes until you get the tomato porridge.
Add sweet and spicy peppers and pepper paste. Stir ..
... and add meat. Roast for 10 minutes.
Add chopped peppers, salt and water. The water must reach the same level with the meat. Cover and cook for 45 minutes, stirring occasionally.
water ¾ cup (200 ml)
After this time, the amount of water is reduced and, if necessary, add water step by step ( add about 200 ml of water together). Cook until the meat softens - about another 45 minutes