Goulash it is accepted to call the dish of traditional Hungarian cuisine consisting of the meat stewed in tomato paste sauce and a paprika. It is the best of all to cook goulash in a thick-walled pan, a cauldron or a big frying pan with a cover.
It is required to you
- 500 g of beef
- 20 g of fat
- 2 bulbs
- garlic
- 2 paprikas
- 50 g of tomato paste
- salt
- red and black pepper
- 125 ml of red wine
- 250 ml of hot water
- 1 tablespoons of flour
Instruction
1. Heat fat in a frying pan, fry in it the meat cut into cubes with the party of 1.5-2 cm. Try that it at the same time quickly grabbed a crust which will save from effluence outsideof meat of juice. If at your pan or a frying pan the small bottom, is better to make roasting in the small portions. Put ready meat in a soup plate.
2. Cut onions and garlic large into cubes, slightly fry in the fat which remained after meat. Add to them a tomato paste, flour, well stir, pour in red wine. Stir sauce until it doesn't begin to lag behind a pan bottom.
3. Lay out meat in sauce, season with salt and pepper, cover, leave to be extinguished on slow fire about one and a half hours, periodically stirring slowly.
4. In 10 minutes until ready of goulash uncover, add the paprika cut in large cubes to a dish, fill in all with the boiling water and you extinguish until ready.