Hungarian goulash is a tasty main dish made with beef, onions, white wine, and paprika. Perfect to enjoy during cold winter days.
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.
Cook slowly, ensuring that the goulash does not reduce too much. If it does, add a little broth at a time.
Serve preferably with boiled potatoes.
Ensure that all the meat is from the same cut.
Pan
Casserole
Store the Hungarian goulash in the refrigerator for up to 3 days.
Hungarian goulash is a traditional dish of Hungarian cuisine, also highly appreciated in Italy.
Ungheria
| 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 |
