Hungarian beef goulash

Step-by-step cooking

1. Step 1:

   

   How to make Hungarian beef goulash? Prepare the ingredients. Unlike the usual Russian goulash, spices such as bay leaf and black pepper are not used in the preparation of this dish, such aromatic seasonings as paprika and Hungarian pepper are added instead. Wash the beef, cut off the films and veins, cut the meat into small cubes, rinse them again with water and throw them into a colander so that the water completely drains.

2. Step 2:

   

   Peel the onion from the husk and cut into small cubes. Peel the garlic and finely chop it with a knife or grate it, pass it through a press.

3. Step 3:

   

   Pour vegetable oil into a deep frying pan or into a saucepan. Warm it up. lay the cooked onions on the oil.

4. Step 4:

   

   In a separate bowl, mix the ground spices. Pour in a little vegetable oil, mix and leave for a couple of minutes.

5. Step 5:

   

   Put spices and garlic in a frying pan with onions. Stir and add the cooked meat. Stir again. Simmer the meat with seasoning on low heat under the lid for about 20 minutes.

6. Step 6:

   

   Meanwhile, prepare the rest of the ingredients for the goulash. Wash the potatoes, peel and cut into large cubes or pieces of any shape.

8. Step 7:

   

   Wash, peel and cut carrots into small cubes or straws.

9. Step 8:

   

   Wash the bell pepper, cut out the stalk with the seed pod and cut the pulp into small strips or cubes. Let me clarify once again: in the traditional recipe, Hungarian pepper is taken instead of Bulgarian.

10. Step 9:

    

    Wash the tomatoes, cut out the attachment point of the stalk, cut the pulp into large pieces. if the skin seems rough, then it can be removed by first pouring boiling water over the tomatoes.

11. Step 10:

    

    Put potatoes and carrots in a saucepan with meat. Pour in some water so that it covers the contents by half. Stir, simmer for about 15 minutes.

12. Step 11:

    

    Then add tomatoes, bell pepper and tomato paste. If there is not enough liquid left in the pan, then you can add a little more water. For the sharpness of the dish, add a piece of Hungarian hot pepper pod. Mix it up. Simmer for another 15 minutes. Turn off the fire. Leave the goulash under the lid for 20 minutes to infuse.

13. Step 12:

    

    The dish is ready. Serve with fresh bread and herbs. Bon appetit!