John's goulash
Instructions
Shred and fry the onions in oil and butter (half butter/half oil) until golden brown.
Add the meat and FRY for a while.
Add the paprika and mix everything well.
Add the tomato paste and broth.
Salting but not too much.
Cook over a moderate heat until the meat is soft and the sauce is condensed.
When the consistency is just remove from heat.
Prepare sour cream by adding a tablespoon of lemon juice in 20 cl of cream (whipping with a whisk).
Add the sour cream and mix well.
The goulash is ready but it has to be eaten the next day with: boiled rice (such as curry), or mashed potatoes or polenta or pasta dumplings.
The real Hungarian recipe wants the pasta dumplings, but we ate in recent days with the polenta (excellent) and boiled rice.
If you advance you can put in a glass jar and freeze in freezer.
Ingredients and dosing for 4 persons
- 300 g of veal cut into dices
- 300 g of pork cut into dices
- 3 tablespoons of sweet paprika
- 4 onions
- 4 tablespoons of tomato
- 1 cup of chicken soup
- 2 tablespoons of sour cream
- Olive oil
- Butter
- Salt