This is very hearty stew like betwen sup and the stew complex meal very tasty
and well nown aroud the world a very old recipe .
Heat the Oil in a 3-4 Litres heavy saucepan until a light haze forms over it, then reduce the heat to medium and add the onions and garlic. Cook them 8 to 10 minutes, or until the onions are lightly just soften. Off the heat, stir in the paprika. Stir until the onions are well coated. (Paprika is very delicate and can burn easily.)
Add the beef cubes,( caraway seeds optional !) and brown it for about 10- 15 min, ad stock or water to the pan just to cover the meat and season with the salt and pepper. Bring the liquid to a boil and partially cover the pan. Simmer for 1 hour&10-15 min, or until the beef is almost tender.
Peel a potatoes, cut them into 1 ½-inch cubes and add them, the tomatoes, the peppers and marjoram to the pan. Partially cover again and cook over medium heat for 30 to 45 minutes, or until the and the Gulyash thickens naturally ,potatoes are done and the beef is really tender. Skim off the surface fat and taste for seasoning.
Serve the goulash in deep individual plates or bowls. Bone Apetite !
Nutritional analysis per serving (46 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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