Hungarian Style Goulash
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 4 tablespoon oil
- 1 ¼ kg beef goulash
- 1 ¼ kg pork goulash
- 1 ½ kg onion (s)
- 150 g tomato paste
- 2 tablespoon paprika powder, noble sweet
- 2 red pepper (s)
- 2 bell pepper (s), green
- 2 bell peppers, yellow
- 2 hot peppers
- 750 ml water
- Chili powder
- salt
- pepper
- possibly cornstarch or flour
Print Recipe
Pin Recipe Instructions
- Heat the cooking oil in a large saucepan or roasting pan and fry the goulash in two portions.
- Cut the onions into strips and sauté. Add the tomato paste and roast.
- Stalk the peppers and remove the white partitions and cut into pieces. Remove the stem and seeds from the peppers and then cut into fine strips.
- Add paprika and peppers to the goulash and sauté.
- Pour in the water, bring to the boil and cook on a low heat for 1 ½ - 2 hours.
- Possibly thicken with cornstarch or flour to the desired consistency.
- Season the goulash to taste.
- A little tip: sauté the garlic with the onions!
- As a side dish: potatoes, pasta or rice!
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