Hungarian beef goulash
Description
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Instructions
- 1
Step 1
Peel the onion, rinse it, and dry. Then chop the onion into small cubes with a sharp knife. Heat vegetable oil in a saucepan, add the onion, and sauté until translucent.
- 2
Step 2
Peel the garlic and chop it as finely as possible. If desired, you can grate the garlic on a fine grater or press it through a garlic press. Add the garlic to the onion.
- 3
Step 3
Mix all the dry spices in a bowl, then add them to the pot with the onion and garlic. Thoroughly stir all the ingredients with a spatula.
- 4
Step 4
Wash a piece of beef under running water and dry it with paper towels. Use a knife to remove the membranes and tendons. Cut the meat into medium-sized pieces and place it in a pot with the other ingredients. Mix well and cover with a lid. Simmer over low heat for fifteen minutes.
- 5
Step 5
Add a spoonful of tomato paste to the pot. Wash the tomatoes and cut them into cubes. Add them to the pot. If you don't like tomatoes with the skin, remove it by scalding the tomatoes with boiling water.
- 6
Step 6
Wash and peel the carrots and potatoes. Then cut the vegetables into cubes and add them to the other ingredients. Pour two cups of hot water into the pot. Add salt and cover with a lid. Cook for twenty minutes.
- 7
Step 7
Cut the chili pepper pod in half and add it to the goulash. If you don't like very spicy food, do not cut the pod—add it whole.
- 8
Step 8
Wash the sweet peppers, cut them in half, remove the seeds, and chop the vegetables into small squares. To make the stew look attractive, use peppers of different colors. Add the peppers to the pot and cook the stew for another fifteen minutes.
- 9
Step 9
Place the finished dish onto plates. Add a little finely chopped fresh herbs to each. Serve the goulash hot.