It is customary to call goulash a dish of traditional Hungarian cuisine, consisting of meat stewed in a sauce of tomato paste and sweet pepper. Cooking goulash is best done in a thick-walled saucepan, cauldron, or large skillet with a lid.
It is necessary
-
- 500 g of beef
- 20 g fat
- 2 onions
- garlic
- 2 sweet peppers
- 50 g tomato paste
- salt
- red and black pepper
- 125 ml red wine
- 250 ml hot water
- 1 tbsp flour
Instructions
Step 1
Heat the fat in a frying pan, fry the meat in it, cut into cubes with a side of 1, 5-2 cm. Try to quickly set it with a crust, which will prevent the meat juice from flowing out. If your pot or pan has a small bottom, it is best to fry in small portions. Place the cooked meat in a deep plate.
Step 2
Cut the onion and garlic into large cubes, lightly fry in the fat left over from the meat. Add tomato paste, flour to them, stir well, pour in red wine. Stir the sauce until it starts to lag from the bottom of the pan.
Step 3
Put the meat in the sauce, season with salt and pepper, cover, leave to simmer for about an hour and a half, stirring occasionally.
Step 4
10 minutes before the goulash is ready, remove the lid, add the bell pepper cut into large cubes to the dish, pour boiling water over everything and simmer until tender.
