Goulash is a hearty national dish of Hungarian cuisine, which will become indispensable in cold weather. But in order to properly cook beef goulash, you need to know a few rules, otherwise it may just turn out meat in sauce.
It is necessary
- • 800 g of beef;
- • 1 large onion;
- • 100 g of pork fat;
- • 3 sweet peppers;
- • 3 tomatoes;
- • 0.5 tsp each. marjoram, red and black pepper;
- • ½ pod of hot pepper;
- • 40 ml of dry wine;
- • 1 tbsp. flour;
- • 1 tbsp. salt;
- • a sprig of dill for decoration;
- • butter for frying.
Instructions
Step 1
Wash the beef and cut into small pieces, the onion into small cubes. In a saucepan, melt the pork fat and fry the onion on it until golden brown. Then remove it from heat and sprinkle with red pepper, mix well, add meat and salt. Put the saucepan on low heat again, add ½ glass of water and simmer for 20 minutes, not forgetting to stir the dish periodically.
Step 2
As soon as the liquid has boiled away, pour in more water and wine so that they completely cover the meat. Cover the saucepan with a lid and simmer for another 40 minutes over low heat. While the meat is stewing, peel the potatoes and cut into large cubes. Cut the tomatoes into slices, and the bell peppers into squares. First, add potatoes and peppers to the meat, and after 10 minutes add the tomatoes. Add 2 liters of water to the beef goulash and cook until the potatoes are fully cooked.
Step 3
In a frying pan, melt a little butter and fry the flour in it, then dilute with water. Cut hot pepper into small cubes and grind in a mortar, mix with flour. When the potatoes are boiled, add flour, hot pepper, ground black pepper and marjoram to the beef goulash, mix everything well. Once again, bring the soup to a boil and turn off the heat, leave the dish to brew for 10 minutes, pour into plates and decorate with dill sprigs.
