Slice the onions very finely and sauté them with a little oil and a bay leaf over low heat until they are well browned, then add the previously sautéed meat, followed by the white flour and paprika, incorporating everything well and adding the wine; let it evaporate and then add the broth.
Cook slowly, ensuring that the goulash does not thicken too much; if so, add broth a little at a time.
Serve preferably with boiled potatoes.
Ensure that all the meat is from the same piece.
Pan
Saucepan
Store Hungarian goulash in the refrigerator for up to 3 days.
Hungarian goulash is a traditional dish of Hungarian cuisine, highly appreciated also in Italy.
Hungary
| 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 |
