The national Hungarian meat dish goulash (gulyas - the shepherd, hus - meat) represents very tasty, juicy, fragrant potage of bright, saturated color, it is obligatory with paprika and a large number of vegetables.
It is required to you
- beef
- onions;
- ground paprika;
- smalets;
- carrots;
- tomatoes;
- potatoes;
- red paprika;
- bay leaf;
- garlic;
- salt;
- black pepper.
Instruction
1. Take one big bulb, clean, cut. That onions didn't irritate eyes, periodically substitute a knife under a stream of cold water. In a frying pan kindle 40 grams of a smalets, add pieces of onions and brown before formation of golden color. Add 4 teaspoons of ground paprika. Well mix that paprika evenly connected to fat. You extinguish two minutes.
2. Carefully wash out 600 grams of beef, dry a towel, remove tendons, cut in small cubes, add to onions with paprika, salt, pepper to taste. Fry everything on big fire several minutes. Then add a little water, close a cover and you extinguish about an hour on average fire.
3. 200 grams of carrots (3 average morkovina), one sweet red pepper, 150 grams of red tomatoes wash up, clean. Remove seeds from pepper. Cut vegetables in small cubes. Clean four segments of garlic, small chop or crush in a chesnokodavka. Carefully pour carrots, pepper, tomatoes and garlic into the stewed goulash, add about a glass of hot water or meat soup and continue to prepare further. Mix and extinguish about 15 more minutes.
4. Properly wash out 500 grams of potatoes, clean, cut rather largely. When beef becomes soft, put pieces of potatoes and bay leaf in goulash. You stew until ready potatoes on slow fire about 15 minutes. Then switch off gas and let's goulash infuse a little under a cover. Spread out on plates, strew with greens of fennel or parsley and give to a table.