Goulash, or gulash, is a typical Hungarian recipe. I tasted it many years ago in Trentino, and it was love at first taste! 🙂 Home-making it is quite easy, you just need to be patient, as it has a long cooking time, about 1 hour.
What else… have a nice weekend, and if you don’t know what to do for your dinner, you could try it.
Ingredients for 6 servings:
1 kg of veal meat
1 stick of celery
1 glass of red wine
100 ml of tomato purée
500 ml of meat stock
1 tbsp of paprika
50 ml of extra-virgin olive oil
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Preparation Time: 20 min.
Cooking Time: 1 hour
Total Time: 1 hour and 20 min.
Flour the veal (I’ve used beef) pieces.
Thinly slice the onion, and make it wilt in some oil.
Add now the meat, and pan-fry for a few minutes.
Add the wine, and let simmer until reduced.
Cover with the stock, cover with a lid, and keep cooking on a low heat.
After a few minutes, peel and dice potatoes and carrots, and add them into the pot, together with diced celery, tomato purée, and paprika.
Stir, season to taste, and keep cooking on a low heat for about 40 minutes, covered with the lid. Just take care to ad some stock as the Goulash start to dry.
Once ready, season with salt and paprika, if needed, and serve still hot, preferably in earthenware dishes, so that it will stay hot.
Nessuna ricetta simile a Goulash.All Recipes, recipe by Flavia Imperatore
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