In Hungary, this is a dish of shepherds, but by the way, they were fed and soldiers of the Austro-Hungarian army after tedious campaigns. It is prepared by the traditionally men, and there existed a tradition: with the bookmark of each product, the cook drank on a stacker.
You will need:
- 60 grams of smoked sala;
- 700 g of beef;
- 2 sweet peppers;
- 3 bulbs;
- 3 tbsp. spoons dried red sweet paprika;
- 1-2 tomato (or a couple of spoons of tomato paste);
- 300 gr potato;
- 50 g of flour;
- ½ eggs;
- salt, black pepper to taste;
- 1 small red sharp pepper;
- Tmin (if you don't like Tmin at all, you can do without it, but the authentic taste of dishes is with Tmin);
- Garlic - 2 teeth.
First cut down onions. In the pan melt the fat and fry the onions before transparency.
Cut the beef cubes no more than 2 cm. Put it on top of the bow and quickly fry on all sides on the maximum fire. Add a ground paprika. As soon as the meat roasted from all sides, poke the water so that it only covers meat. Bring to a boil and extinguish meat with bow and paprika 1.5 hours on a small fire.
Clean the potatoes and cut into small cubes, add to meat and close the lid. If the water is very evaporated, the water.
Cut pepper, carrots, tomatoes, red peppers, add to meat and continue to stew. Potatoes will steal a little longer than the usual, as the tomatoes will add acid.
In the present, it is necessary to be a chapter! What it is? These are very small balls from the dough. They give a walk of luxury and saturation.
In 50 grams of flour, add the floor-egg. Stir fork and form pieces of dough with a pea.
Cushion until potato is ready and add the piping, cumin and loss garlic. When the piping pockets, Goulash is ready. Do not rush right away: like any thick hot dish, let it stand under the lid of 10 minutes.
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