Gulás Po Hungarianski

Method

1. 01

   Wash the beef flesh and cut it in large pieces.

2. 02

   Peel the potatoes and cut them in medium-sized cubes.

3. 03

   Grind 3 cloves of garlic, cut onions with semi-rings.

4. 04

   We will also need 1 to 2 carrots, tomatoes and sweet peppers, depending on the size. Chop carrots with straw, cut tomatoes in cubes, grind sweet peppers.

5. 05

   Make 200 ml of red wine. You can use any one of them, but I prefer dry.

6. 06

   In the Kazan, warm up a large enough amount of vegetable oil and lay out pieces of beef one by one. Roast the meat on a strong heat for about 5-7 minutes.

7. 07

   Add to the meat onions and garlic. Stir and continue to roast for another 5 minutes.

8. 08

   Add tomatoes, peppers and carrots. Stir again, stew for 5-7 minutes.

9. 09

   Add seasonings - cumin, black pepper with peas, paprika, thyme and barberry. Stir and stew for 5 minutes.

10. 10

    Pour the wine, mix, cover, reduce the fire and extinguish for 15 minutes until the alcohol component of the wine evaporates.

11. 11

    Add potatoes to the pot, add water (about 1 cup), mix and bring to a boil. Cover the lid and leave to stew for 20-25 minutes until the potato is ready.

12. 12

    5 minutes before the dish is ready to add finely chopped dill greens and salt.

13. 13

    Ready goulash Hungarian spread on plates and serve with white bread.

14. 14

    Tip: Try to also make Russian goulash with gravy.