The basic version of the Hungarian goulash dish is just meat, onions and butter, sauteed with a little water and paprika, indicative of humble origin of this stew. The secret of an excellent quality goulash is paprika, Hungarian, if not you can use one of quality, like paprika from La Vera, which has a delicious smoky touch.

Hungarian goulash is usually served as a main dish with bread. If you like more broth, increase the amount of broth as soup, stew and take. If you find it, add a little sour cream to serve. Some people add cream to sauce to thicken, but not traditional.

Ingredients for 4 people.
1 kgr. veal, 50 gr. lard, 3 onions, 2 potatoes, 2 tomatoes, 1 red pepper, 2 tablespoons paprika (paprika), 1 teaspoon cayenne pepper, salt, pepper, 2 quarts of water or broth, flour.

Elaboration.
Prepare meat or fat clean and cut into cubes of 2-3 cms. Add salt and pepper and flour lightly. Reserve.

Heat the butter in a heavy-bottomed saucepan. When melted add the meat and let brown a few minutes over high heat, stirring to brown evenly. So get seal meat and avoid losing many juices.

Away the flesh to a source to collect the cooking juices will drop. Reserve. In the same fat in the pan, saute chopped onion in thin julienne, medium heat, until tender. Add the peeled and chopped tomatoes and broth or water.

Goulash steps
Heat and add the meat, you have released juices, paprika and pepper and diced red pepper. Bring to a boil, cover and let simmer for two hours, or until the meat is very tender. A half cooked add the potatoes peeled and cut into coarse dice.

Processing time: 2 hours.
Difficulty: Medium

See also

Hungarian recipes

Hungarian cuisine