GOULASH in Hungarian style

— One kilogram of beef,
— Three sweet Bulgarian pepper,
— Two carrots (medium size)
— Two — three tomatoes,
— Five — seven cloves of garlic,
— One spoon (dining room) flour
— One spoon (dining room) ground paprika (ground red pepper)
— Two — three spoons (tablespoons) vegetable oil
— Salt, black pepper according to individual taste.

Cooking method: 
1. Rinse the meat dry with a paper towel.
2. Obsushennoe meat cut into pieces, a little fry in a skillet with vegetable oil — up to 15 minutes.
Note:  Frying on meat must be formed crust.
3. Clean onion, cut it into half rings.
4. Wash and clean the carrots, cut it into cubes.
5. Sweet peppers clear from the core, rinse and cut it into cubes.
6. Add diced vegetables to roasted meat, put all the ingredients for ten — twenty minutes over medium heat.
Note:  With steamed vegetables with meat, pan (pan) should cover, so the meat is well soaked with the juice of vegetables and is tasty.
7. Grate the tomatoes on a coarse grater and add to the goulash.
Note:  Can be used for goulash and canned tomatoes.
8. Dissolve the flour in a glass of lukewarm water and pour it in the meat and vegetables — all the ingredients to mix, then cover and simmer for 45 — 50 minutes.
Cooking tips:
— In the middle of the time when putting the ingredients it is recommended to add the pre-crushed garlic, ground paprika, pepper and salt to taste;
— For cooking, you can use the seasoning for goulash;
— For a bright flavor in the middle of quenching it is recommended to add to the goulash whole bell peppers and carrots;
— A real Hungarian goulash should be sharp for this add hot pepper or chili pepper, but it is to your liking.

This Hungarian goulash is guaranteed to appeal to all.

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