Debrecziner Goulash
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 can (s) tomato (s), cut into cubes
- 500 g beef, lean for oulash
- 3 tablespoon lard
- 200 g onion (s), quartered
- 2 clove (s) garlic, finely chopped
- 3 teaspoons paprika powder, noble sweet
- 150 g bell pepper (s), cut into strips
- 200 g sausae (Debrecziner), sliced
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the pieces of meat into thin slices. Roast the onions and garlic in lard in a large casserole until light brown, quickly stir in the paprika powder, add the meat slices and fry, turning frequently, until the resulting juice is simmered. Fill up with 400 ml water, add the sausage slices, paprika strips and tomato cubes, cover the saucepan and slowly cook the goulash on low heat until the meat is cooked through. Season to taste with salt and pepper.
- Serve with rice or pasta with a fresh salad.
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