Delicious goulash will appeal to all lovers of meat dishes. Fragrant, rich, full of vitamins - ideal for cold pores.
It is necessary
- - Turkey or beef - 500 gr.
- - potatoes - 2 pcs.
- - cabbage - 300 gr.
- - bell pepper (red) - 3 pcs.
- - tomatoes - 3 pcs.
- - onions - 2 pcs.
- - water - 0.5 l.
- - sweet paprika - 1 tbsp. l.
- - basil - optional.
- - cumin - optional.
- - marjoram - optional.
- - parsley - a few branches
- - dill - a couple of twigs
- - garlic - 2 cloves.
Instructions
Step 1
Cut the meat into small pieces, add chopped garlic and one onion to it. Fry everything until golden brown. I advise you to try cooking a dish with turkey instead of beef. Turkey meat cooks faster, more tender and softer. You can use ready-made broth and boiled meat instead of water when preparing goulash. Then first boil vegetables in broth, and at the end add boiled meat to them. But classic Hungarian goulash is made from beef.
Step 2
If you use beef in a dish, then it must be additionally simmered for 40 minutes along with marjoram, basil, paprika. Remember to add salt to the dish to taste. That is, in the dishes where you will cook the goulash, add the meat, herbs, add two glasses and, covering with a lid, simmer the meat over low heat, stirring occasionally.
Step 3
Peel vegetables: potatoes, bell peppers. Cut them into cubes and finely chop the cabbage. Pour boiling water over the tomatoes and peel them. Cut. Add vegetables to meat and simmer until cooked over low heat. Add some more water if necessary. Sprinkle the finished goulash with chopped parsley and dill.
