The best goulash

The best goulash

Beef 500g
Potatoes 500 g
Bulgarian pepper 1 pc.
Bulb onion 1 pc.
Tomato paste 1 pc.
Paprika 1 tbsp. l
Tomato 2 pcs.
Lard 180g
Chile 1 piece
Bay leaves to taste
Garlic 2 cloves
Flour 1 cup
Eggs 1 pc.
Greens to taste
Salt to taste

How to cook goulash

Salo finely chopped and melted.

Add chopped onion, fry until transparent and put paprika. Mix and add the meat, cut into small pieces.

We turn down the fire, cover the pot with a lid and simmer for 60 minutes.

Put potatoes cut in small pieces, salt and fry until half cooked.

Add chopped Bulgarian pepper, tomato slices, chili pieces and pour in the broth.

Cooking dumplings. From flour, a pinch of salt and eggs knead the dough. Form the dough “sausage” and cut into thin slices. Each dumpling is pressed with a finger in the middle.

Cook until potatoes are ready and add the dumplings. When the dumplings float, the goulash is ready. Sprinkle goulash with chopped greens before serving.

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