Hungarian Gulyas / Goulash
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg beef (braised beef)
- 1 kg onion (s)
- 2 cloves garlic)
- 3 tablespoon paprika powder, Hungarian, hot
- 3 tablespoon paprika powder, Hungarian, noble sweet
- 200 g bacon, fat (reen bacon)
- 1 liter meat broth (homemade)
- 0.7 liters red wine
- 0.5 kg ½ potato (s)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Leave out the bacon and then throw it away. Cut the meat into cubes about 2 cm and sear them. Add the onions and let them take color. Peel the garlic and add it whole to the onion-meat mixture. Now add the paprika and stir-fry for a good minute. Cut the potatoes into 1 cm cubes and add, mix everything well. Top up with red wine (Hungarian country wine) and broth.
- Simmer for at least an hour (the longer the better) until the meat almost crumbles when you touch it with the wooden spoon. When the liquid is reduced by about a third, season well with salt and freshly ground pepper.
- Fresh bread and a strong Hungarian country wine go well with it.
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