Hungarian goulash

1. 

onion 1.1 lb (500 g)

Peel and cut the onion.

2. 

pork lard 2 tbsp

Melt the fat in a pot.

3. 

Add the onion and simmer 25 minutes under the cover, stirring frequently, until brown. The onion must be caramelized.

4. 

beef foreleg

Wash the meat and cut it into cubes.

5. 

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.

6. 

paprika 2 pcs

Clean, wash and cut the peppers.

7. 

Add tomatoes to the caramelized onion and cook for 10 minutes until you get the tomato porridge.

8. 

ground red paprika 1.5 tbsp • spicy ground paprika 0.5 tsp • hot pepper paste 0.5 tsp

Add sweet and spicy peppers and pepper paste. Stir ..

9. 

... and add meat. Roast for 10 minutes.

10. 

water ¾ cup (200 ml) • salt 1 tbsp

Add chopped peppers, salt and water. The water must reach the same level with the meat. Cover and cook for 45 minutes, stirring occasionally.

11. 

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

12. 

Dumplings recipe

Prepare dumplings (halusky) according to the recipe.