Hungarian goulash

Name: Hungarian goulash
Cook time: 30 min
Total time: 180 min
Yield: 4
Ingredients: 200 g onion; 2 toe garlic; 600 g skinny bovine; 40 g margarine; 2 el tomato paste; 2 tl paprika; 1 tl caraway seed; 1 mespoint chili powder; 3 paprika mix red and yellow; 500 ml tap water

Craft Hungarian goulash with beef flaps and peppers.

Ingredients

Directions

Cut the onion into rings. Finely chop the garlic. Cut the beefin pieces.
Heat the butter in a frying pan. Fry the onions gently in approx. 6 min. Golden yellow. Stir in the tomato puree through the onions and season the puree for 1 min.
Sprinkle the meat with salt. Stir in the meat, paprika, caraway seed, garlic and chilli pepper to taste.
Fry everything until the meat is gray in color.
Cut the peppers each into 8 parts. Remove the seed lists and wash the pieces of pepper. Fry the pieces of pepper for 1 min. With the meat.
Pour hot water into the pan, bring everything to the boil. Put the lid on the pan and fry the meat on as low as possible for 2 1/2 hours.
Check from time to time that too much moisture has not evaporated and add an extra splash of water.
Taste before serving if there is enough pepper and salt in the dish.