Hungarian Paprikash
Description
The dish is prepared without unnecessary complications. Hungarian goulash is a traditional dish known far beyond the borders of one country. If desired, you can add a bit of hot pepper or your favorite spices to the dish. It goes well with any side dish, although it can also be served as a standalone dish. The finished dish is ready to be served.
Instructions
- 1
Step 1
1. First, put the bacon into a blender (or chop it with a knife). If desired, you can add a little garlic for flavor and aroma.
- 2
Step 2
2. Wash the veal, dry it, and cut into small pieces. The classic Hungarian paprikash recipe calls for veal. Of course, it can be replaced with other meat.
- 3
Step 3
3. Peel the onion and cut into small cubes. Place the chopped bacon in a frying pan and fry slightly. When the fat has rendered, carefully remove the bacon with a slotted spoon. Then add the onion to the pan and sauté until golden brown. Next, add the chopped meat and mix thoroughly.
- 4
Step 4
4. When the meat has lightly browned and released its juices, add a generous amount of paprika. Stir vigorously to prevent lumps from forming. Once the paprika has fully absorbed the fat, add a small amount of water or broth. The meat should not boil, so use very little liquid. Add more water as needed during cooking. Cover with a lid and simmer over low heat until done.
- 5
Step 5
5. Hungarian paprikash is practically ready at home. Only one, yet quite important ingredient remains to be added. Mix the sour cream with flour until smooth. Salt, and pepper to taste if desired. Add the sour cream mixture to the meat, stir thoroughly, and simmer for another 3-5 minutes. Then remove the dish from heat and serve.