Authentic Hungarian goulash recipe you'll be licking your ears for
- 1 serving
- 0 minutes
For 1 serving
Ingredients
Preparation procedure
- The basis of goulash is an equal volume of meat and onions
- Cut the onions into smaller pieces, then fry them over low heat in oil or lard. You can let them caramelize slightly.
- Then add finely chopped tomatoes. (they can also be from a can)
- Simmer the onions together with the tomatoes until the liquid evaporates. This forms a mushy mass as the base of the goulash.
- Add sweet ground paprika together with hot paprika to the mash.
- Cut the meat and add it to the pot. Stir the meat until it has browned. Add salt.
- Add green pepper, feferonky, or chili peppers to taste.
- Add a little water to the goulash, stir, and let it simmer covered over low heat.
- Regularly add water to the goulash and stir.
- The meat needs to be stewed until completely tender. For beef, this process takes about 2 hours. The water will evaporate, the meat will soften, and the goulash will thicken on its own.
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