Hungarian Goulash
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g beef oulash
- 30 g clarified butter
- 2 onions)
- 3 clove (s) garlic
- 1 red pepper (s)
- 1 bell pepper (s), green
- 0.5 liter ½ meat broth
- 2 tablespoon tomato paste
- 1 chilli pepper (s)
- 1 bay leaves
- 1 teaspoon caraway seeds
- Lemon zest, grated
- Paprika powder
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel and slice the onions and garlic. Melt the lard in a large casserole. Steam the onions and garlic until translucent. Dice the meat, add and fry. Then mix in the tomato paste. Add the bay leaf, paprika powder, a little lemon peel, caraway seeds, salt and pepper and fill up with meat stock. Let cook for around 40 minutes.
- Cut the peppers into 2 cm cubes, cut the chilli into strips and add everything to the meat. Let simmer for another 10 minutes. Season the goulash again with pepper, salt and paprika powder.
- Ribbon noodles tossed in butter go very well with the goulash.
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