Goulash is a typical Hungarian dish made with beef, served with potatoes. Its recipe, also widespread in Austria, Germany and other Central European countries, calls for the use of spices such as cumin and sweet paprika, which give the dish a unique and enveloping flavor. Goulash is a rich and substantial dish, perfect for the colder months.
Cut the beef into regular pieces, heat the lard well in a casserole, add the meat and brown it, stirring occasionally.
Peel the onions and garlic cloves, slice them thinly and sauté them with the meat.
Sprinkle with the flour, mix well and cover with the stock.
Season with salt, pepper, marjoram, cumin, sugar and sweet paprika and cook everything for 40 minutes.
Meanwhile peel and cut the potatoes, carrots and tomatoes into pieces.
Add them to the meat along with two bay leaves (optional) and cook everything for another 25 minutes.
Shortly before removing from the heat pour in the red wine, mix everything well and serve.
Pot
Pan
Hungary
| Energy (kcal) | 89.51 |
| Carbohydrates (g) | 5.65 |
| of which Sugars (g) | 3.81 |
| Fat (g) | 17.06 |
| of which Saturates (g) | 1.11 |
| Protein (g) | 17.2 |
| Fiber (g) | 2 |
| Sale (g) | 0.19 |
