Goulash (Gulasch)
Instructions
Wash and dry the meat and cut it into small pieces.
Saute chopped onions in lard, sprinkle of paprika and stir well.
Add the meat and Brown on all sides, add salt, add the cumin, garlic finely chopped and soaked with a little water.
Cover and simmer over low heat.
If necessary, add more water.
When the meat will begin to become tender, add potatoes, peeled peppers deprived of seeds and cut into strips and sliced tomatoes.
Cover everything with water and continue cooking until the potatoes are cooked.
With flour, egg and salt prepared pasta.
Roll out thin leaf and with floured hands formed of dumplings that you add to the stew.
When afloat, goulash is ready.
Serve piping hot.
Ingredients and dosing for 4 persons
- 500 G = = Beef
- 80 g of lard
- 2 large onions
- 20 g of sweet paprika
- Salt
- 1/2 teaspoon of cumin
- 1 clove of garlic
- 500 g of potatoes
- 1 red pepper
- 1 green pepper
- 2 tomatoes
- For the dough:
- 80 g of flour
- 1 egg
- Salt