Hungarian goulash
Description
In translation, "paprikash" means food of shepherds cooked in a cauldron. Originally, this dish was Turkish, until one day by accident a large amount of paprika was added to it. The Hungarians liked it, and since then it has become a national dish. The classic recipe for Hungarian paprikash is quite simple. The most important thing is to cook it over an open fire and in a pot. Then, prepared outdoors with the aroma of wood smoke, it will be incredibly delicious. You can also prepare Hungarian paprikash at home, and this recipe with photos will help you. Cook and enjoy the result.
Instructions
- 1
Step 1
Heat the cauldron or roasting pan, melt the lard, and sauté the peeled and chopped onion in it.
- 2
Step 2
When the onion turns golden, add the paprika and sauté for about a minute.
- 3
Step 3
Peel the carrots and slice them. Add to the onion and continue frying over low heat. Don't forget to stir.
- 4
Step 4
Cut the meat into medium pieces and fry for about 10 minutes with vegetables. Then pour in water until it covers the meat. Add cumin and simmer over low heat, covered, until almost cooked.
- 5
Step 5
Peel the potatoes and cut them into cubes. Add to the pot with the meat, which is already almost cooked.
- 6
Step 6
Slice the tomato and bell pepper. Place everything in a cauldron, season with salt and pepper. Cook for about 15 minutes.
- 7
Step 7
Mix everything, add a sprig of parsley or dill, and cook covered for another 15 minutes. Then remove the pot from the heat and let the dish steep for at least 20–30 minutes.