Melt the fat from Hungarian bacon. Remove greaves, in fat, fry onion at low temperature. Add ground paprika to the onion and add some water.
Add beef and stew. Add red bell pepper. Alternatively, the bell pepper can be baked, and then put away in a bag or folded in a saucepan under the lid. When the pepper has cooled, clean it from the skin, remove the seeds, cut and send to the meat in the cauldron.
The variant with the addition of carrots and celery root is possible.
Add bone broth to the cauldron. Salt, season if necessary. At will and to your own taste add marjoram, bay leaf, black and allspice.
Add green bell pepper, and if desired - spicy, capsicum.
Put the potatoes, cut into slices of the same size as the meat.
After 10-15 minutes, when the surface of the potatoes is ready, add the grated tomatoes to the cauldron.
Some peoples adds beans to the goulash and others adds cabbage. There are as many types of goulash as borscht.
With one egg, 100 ml of water, salt and a glass of flour, knead the dough, let it soak. Make dough chips from the dough - small, shapeless dumplings and add them to the almost ready goulash.
By the readiness of the chip sets - serve.
When serving, offer greens, chopped garlic, green pepper. I prefer to serve goulash with sour cream.
shop.stalic.ru/knigi-stalika-h... - my books with autographs.
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Dimlama, Dumlama, Damlama - a dish largely similar to goulash - • ДИМЛАМА, ДАМЛАМА, ДУМЛ...
7 апр 2019
