Hungarian cuisine by right can be proud of a variety of good meat dishes. Each meat dish richly sharp tastes and spicy aromas.
It is required to you
- Veal - 650 grams,
- pork fat - 2 tablespoons without top,
- garlic - 2 cloves,
- bulb - 1 piece,
- caraway seeds - a half of a teaspoon,
- big carrots - 1 piece,
- red sweet capsicum - 1 piece,
- green pepper - 1 piece,
- tomatoes - 2 pieces,
- potatoes - 450 grams,
- white loaf - 2 slices,
- salt to taste,
- water - 4 tablespoons plus one spoon for addition at the end of cooking.
Instruction
1. We clean 2 bulbs of the average size and we cut in small cubes. We delete sunflower seeds from pepper and we cut small small squares. We peel carrots, we cut thin circles. We cut tomatoes on four parts. We pound garlic in a mortar together with caraway seeds. We cut meat in two-centimetric cubes.
2. In a pan we stack fat and onions. We put on average fire and we extinguish a little. When onions become soft and will a little be reddened, we add garlic with caraway seeds and slightly we fry. We diminish fire to small and we salt a little, we add meat and we mix. We remove a pan from fire for one minute and we add paprika. We mix a wooden spoon.
3. We put a pan on fire and we add three or four spoons of water that our roast didn't burn. We close a pan a cover and we leave to be extinguished on average fire until meat is half ready.
4. Approximately in an hour (as soon as meat is half ready) we add tomatoes, green pepper, a red capsicum and carrots. We water meat and vegetables with warm water and we extinguish on big fire, without cover, half an hour more. The amount of water depends on desirable density of gravy.
5. We peel potato and we cut the same pieces, as well as meat. We add potato to a pan. We mix and stew about 25 minutes until ready potatoes. When potato is ready, we remove a pan from fire. We serve goulash in soup portion plates and we decorate with greens.