Ingredients
No. Servings
- Onions
44 - White wine
1Glass1Glass - Saltto taste
- Hot paprika (or sweet paprika)
2Tablespoons2Tablespoons - Beef chunks
600G600G - White flour
1Pinch1Pinch - Brothto taste
- Olive oilto taste
- Bay leaf
1Leaf1Leaf
Preparation
- STEP 1 OF 4
Slice the onions very finely and sauté them with a little oil and a bay leaf over low heat. When they are well browned, add the meat previously sautéed in a pan, then add the white flour and paprika. Mix everything well and pour in the wine, let it evaporate, then add the broth.
- STEP 2 OF 4
Cook slowly, ensuring that the goulash does not reduce too much. If it does, add a little broth at a time.
- STEP 3 OF 4
Serve preferably with boiled potatoes.
- STEP 4 OF 4
Ensure that all the meat is from the same cut.
Suggestions
Pan
Casserole
General Information
Storage notes
Store the Hungarian goulash in the refrigerator for up to 3 days.
More information
Hungarian goulash is a traditional dish of Hungarian cuisine, also highly appreciated in Italy.
Origin
Ungheria
Analysis
Attention
The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
Lifestyles
Intolerances and allergies
Macronutrients (100 gr)
Attention
The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
| Energy (kcal) | 117.84 |
| Carbohydrates (g) | 2.94 |
| of which Sugars (g) | 2.67 |
| Fat (g) | 41.81 |
| of which Saturates (g) | 0.06 |
| Protein (g) | 47.81 |
| Fiber (g) | 0.84 |
- Proteins47.81g·51%
- Carbohydrates2.94g·3%
- Fats41.81g·45%
- Fibers0.84g·1%