Hungarian Goulash

02/09/2015
Zori
fromZoriNovice
"A true classic that deserves your undivided attention!"
Preparation20 min.
Cooking120 min.
Тotal140 min.
Servings4
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Ingredients

  • veal - 24.5 oz (700 g), leg
  • oil - 2 tbsp, or olive oil
  • flour - 2 tbsp
  • onions - 1 head, chopped into crescents
  • garlic - 2 cloves, chopped
  • peppers - 1 green + 1 red
  • tomato paste - 2 tbsp
  • paprika - 2 tbsp
  • tomatoes - 2, peeled and finely chopped
  • white wine - 2/5 cup (100 ml)
  • parsley - 1/2 bunch
  • sour cream - 4 tbsp
  • black pepper - to taste
  • salt - to taste

Preparation

Cut the veal into pieces and mix it with the flour. Heat the oil and braise evenly, then remove it from the pan.

Add the chopped into crescents onions, chopped garlic and cleaned peppers, cut into strips. Braise them for about 4-5 min.

Put the meat back in the pan and sprinkle with paprika and the tomato paste. Stir for 1-2 min. and pour in the wine, the cut and peeled tomatoes, stir and after a little while pour in 1 1/5 cups (300 ml) hot water.

Put a lid on the pan and let it cook for about 90 min. Once the veal is well boiled you can add black pepper and salt to taste. Mix the goulash with cream and parsley and remove from the stove.find similar recipes here

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