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Hungarian goulash

200 minutes
30 minutes
8 people
medium difficulty
average cost
Potatoes 500gr
Onions 400gr
Paprika 50gr sweet powder
Beef pulp shoulder 800 gr.
beef broth 1lt
Cumin powder 1 teaspoon
Peppers 2 green medium
Carrots 1
Salt q.b.
Garlic 1 clove
Lard 50gr
Tomatoes 1 medium

Ideal product

How to cook it

We begin the preparation of the Hungarian goulash washing away and cutting the onions coarsely. Put in a large saucepan lard (or olive oil if you prefer ) and let dry onions over low heat for about 15-20 minutes without letting him take color. Mix with crushed garlic and cumin .
Meanwhile, cut the meat into cubes of about 3 cm side and pour it over the onions , fry a few minutes, stirring constantly and being careful not to burn the onion . Add the paprika , salt , mix well and cook over low heat for about 1 hour and a half by covering with a lid and stirring occasionally. May not be needed , but if the meat is too dry , add a ladle of broth .
In the meantime, clean the pepper depriving him of the white center and seeds and cut into cubes , peel the potatoes and cut into cubes as big as the pieces of meat , the private tomato seeds and cut the flesh cubetti.Unite then the vegetables cleaned and cut into cubes (except potatoes) , broth , stir and cook for another hour over low heat with the lid covering but leaving a small vent .
Finally , add potatoes , then let cook for another half an hour stirring occasionally. When cooked, you should get a stew quite thick and substantial.
Serve accompanied with typical Hungarian goulash gnocchi dough: if you want to prepare them for you, you can find the recipe by clicking here.



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