Hungarian goulash Recipe
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Ingredients
- 800 - 1000 g beef shoulder or neck
- 3-4 tablespoons oil
- 3 bigger bulbs
- 1 large red pepper (I put half green and half yellow)
- 1 small chili, ext. hot pepper (in its sole discretion and taste)
- 2 tomatoes
- 4 cloves of garlic
- 1-2 tablespoons tomato paste
- salt, pepper,
- 1 small tablespoon ground cumin
- 2 small spoons of red paprika
- 1 small tablespoon marjoram
- broth for basting 100-200 ml
Directions
- Very simple.
- Â The meat is cut into larger cubes. Onion cut into small cubes. Spinach it in oil. Add sliced ââmeat. Stir until the meat pulls. Then add the salt, pepper, ground cumin and red pepper. Stir, cover fire and withdrew to a minimum. Let REST meat in their own state, as long as is possible. My first poured on after two hours and to 50 ml of the stock. Then twice with 50 ml. Enough. Under no circumstances should the meat cook in water!
- After about two and a half hours Add the sliced ââpepper strips, tomatoes, chili peppers, crushed garlic, tomato paste and oregano. We cut tomatoes into crisis in boiling water and scald them, husks peeled cut into larger pieces. Still simmer about 20 minutes. Pepper is not to be glutinous, to the pieces of peppers remain in full. If you would still swept the team basting and Conclusion Shipping costs will boil down to Hollow grated raw potatoes into a fine paste. I have no thickeners, sauces I was right. Greater amount of additional onion only taste great, but also sufficiently concentrated sauce with basting if exaggerate.
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