Slice the onions very thinly and sauté them with a little oil and a bay leaf over low heat; when they are well browned, add the previously sautéed meat, then add the white flour and paprika, mix everything well and moisten with the wine, allowing it to evaporate, then moisten with the broth.
Cook slowly, making sure that the goulash does not reduce too much; if it does, add broth gradually.
Serve preferably with boiled potatoes.
Ensure that the meat is all from the same piece.
Frying Pan
Saucepan
Store the Hungarian goulash in the refrigerator for a maximum of 3 days.
Hungarian goulash is a traditional dish of Hungarian cuisine, highly appreciated also in Italy.
Hungary
| Energy (kcal) | 160.3 |
| Carbohydrates (g) | 1.33 |
| of which Sugars (g) | 1.09 |
| Fat (g) | 62.21 |
| of which Saturates (g) | 0.06 |
| Protein (g) | 70.64 |
| Fiber (g) | 0.64 |
