Goulash is a typical Hungarian dish based on beef, served with potatoes. Its recipe, also very common in Austria, Germany and other Central European countries, calls for spices such as cumin and sweet paprika, which give the dish a unique and enveloping flavor. Goulash is a rich and hearty dish, perfect for the colder months.
Cut the beef into regular pieces, heat the lard well in a casserole, add the meat and brown it, stirring from time to time.
Peel the onions and garlic cloves, slice them thinly and brown them with the meat.
Then dust with the flour, mix well and cover with the broth.
Season with salt, pepper, marjoram, cumin, sugar and sweet paprika and cook everything for 40 minutes.
Meanwhile, peel and cut the potatoes, carrots and tomatoes into pieces.
Add them to the meat, together with two bay leaves (optional), and cook everything for another 25 minutes.
Shortly before removing from the heat, pour in the red wine, mix everything well and serve.
Pot
Pan
Ungheria
| Energy (kcal) | 149.18 |
| Carbohydrates (g) | 5.51 |
| of which Sugars (g) | 1.35 |
| Fat (g) | 37.85 |
| of which Saturates (g) | 2 |
| Protein (g) | 38.4 |
| Fiber (g) | 0.58 |
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