Hungarian Kettle Goulash
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beef
- 80 g lard
- 2 large onions
- 15 g paprika powder, noble sweet
- a bit salt
- 0.25 teaspoon ¼ caraway seeds
- 1 clove garlic
- 500 g potato (s)
- 1 red pepper (s)
- 1 green pepper (s)
- 1 tomato (s)
For the dough:
- 1 egg (s)
- a bit salt
- 80 g flour
Print Recipe
Pin Recipe Instructions
- Wash, dab and cut the meat into small cubes. Heat the fat, roast the finely chopped onions until golden. Scatter the paprika powder and mix with the onions. Put in the meat cubes, fry them well all over, add salt, add caraway seeds and the finely chopped garlic clove, add a little water and cook covered over a moderate heat. Pour more water if necessary.
- As soon as the meat begins to soften, add the peeled raw potatoes, the pitted peppers cut into strips and the tomatoes, diced into small pieces. Top up with water and continue steaming until the potatoes are soft.
- Prepare a dough from flour, salt and egg, roll it out thinly and pluck small dough stains (dumplings) into the soup with floured hands.
- As soon as the dumplings rise to the surface, serve the soup.
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