Hungarian goulash


Hungarian goulash

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 6 liter


  • 250 g smoked Salo
  • 3-4 onions
  • 1-2 carrots
  • 1.5 kg of potatoes
  • 2 tablespoons sweet paprika
  • 1.5 kg pork or beef


  1. 250 grams of smoked finely chopped salo out into the pot and melt it, bringing it to a golden brown hue. At this time, clean 3-4 large onions.

  2. Then finely chop onions and fry them in the melted salo.

  3. When the onions acquire a golden hue, comes the climax: add about 2 generous tablespoons of sweet red pepper. (paprika). goulash should be bright.

  4. All done quickly and accurately, so as not to burnt pepper. This is the main point in the cooking pepper should "get wet" in boiling fat, otherwise it will settle on the bottom and the goulash will not have proper flavor and colour.

  5. At this time, throw in carrots chopped in circles (1-2 carrots). Once you stirred in paprika - add meat, about half a kilogram of pork and veal. The meat should be cut into relatively small pieces (approximately 2 × 2, 3 × 3 cm)

  6. Stir, add water to cover the meat and throw spices any vegetable seasonings would do add one tablespoon with salt. Close the pot and simmer the meat for a long time, periodically stirring. When the meat is ready - add finely chopped potatoes, add with water to fill the pot, and cook potatoes until tender.

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