Goulash with potatoes

A very tasty and hearty dish is sure to please you! I fell in love with goulash after a vacation spent in Hungary, although this traditional Hungarian dish is widely spread both in Russia and in Ukraine. But it was in Hungary that I bought real Hungarian paprika, without which it is impossible to imagine this dish. And now I am delighting my family with the most authentic Hungarian goulash (by the way, in Hungarian the name of the dish sounds like "guiyash"). This dish is especially good on the dining table during the long Siberian winters.

breik

Recipe author

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Composition / ingredients

Servings:

Beef (clipping)

500

Potatoes

Onion

Red wine

Bell pepper

Bay leaf

Garlic

Water

0.5

Table salt

to taste

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 5 g

Fats 17 % 3 g

Carbohydrates 56 % 10 g

82 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 15 min

Step 1:
Step 2:
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Step 5:

Cooking goulash is quick and not at all difficult..
Beef is washed and cut into small pieces. We do the same with potatoes, having previously peeled them. We salt everything to taste.
In hot vegetable oil, fry the meat well until golden brown on all sides. Meanwhile, peel the onion and cut into half rings. Add to the meat and fry until golden brown.
Add paprika, pour water and simmer on low heat for about 15 minutes. Pour in the wine, put the bay leaf, chopped garlic and simmer for another 5 minutes.
Spread potato slices and finely chopped sweet pepper on top. Simmer quite a bit, the potatoes should not boil.
Serve goulash on the table should be very hot, that is, immediately.