Hungarian classic beef goulash

Step-by-step cooking

1. Step 1:

   

   How to make Hungarian classic beef goulash? Prepare the specified ingredients for the preparation of Hungarian goulash. Beef is better to take the spatula part, the back part or other parts for stewing, I have sliced meat for azu. Large bell pepper, dried paprika. Medium carrots and onions. The dish is prepared as a result of stewing, so prepare a deep saucepan with a thick bottom or a cauldron. The recipe is also suitable for a slow cooker.

2. Step 2:

   

   My beef is ready, sliced for azu. For goulash, it is better to cut it smaller. Rinse the beef under running water, dry it and cut it into small pieces.

3. Step 3:

   

   Peel the onion and garlic and chop finely. Pour vegetable oil into a preheated saucepan with a thick bottom and fry the onion. Add the dry spices and fry everything together a little.

4. Step 4:

   

   Add the chopped meat to the saucepan and fry it on each side until golden brown. It is better to add meat in parts.

6. Step 5:

   

   Add tomato sauce (I have tomatoes in their own juice, crushed) and pour in a little water if necessary, stir and simmer for 2 - 2.5 hours, adding water if necessary.

7. Step 6:

   

   Wash and peel potatoes and carrots, cut potatoes into cubes, carrots into half rings. Add the vegetables to the meat, increase the heat, cook for 10 minutes, add salt.

8. Step 7:

   

   Wash the bell pepper, peel and cut into cubes, add to the pan, mix. Pour in the water. Bring the goulash to a boil, reduce the heat and cook under the lid for another 15 minutes. Let the finished dish stand in a saucepan for 10 minutes.

9. Step 8:

   

   Serve Hungarian goulash hot. This is an independent dish, you can offer good bread to it.