Hungarian Goulash

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Hungarian Goulash
02/09/2015
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Preparation20 min.
Cook120 min.
Тotal140 min.
Servings4
"A true classic that deserves your undivided attention!"

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
measures

How to cook

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.

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