Goulash is a traditional dish of Hungarian cuisine, a rich hearty soup and the second at the same time.
It consists of beef, potatoes, onions and pepper, seasoned with dried sweet paprika and garlic and spices.
Traditionally served goulash with flour dumplings "chipetka"
1kg beef
2 onions
6 large potatoes
2 carrots
4 cloves of garlic
1 large sweet pepper
dry paprika
caraway
salt
ground black pepper
chilli
vegetable oil
For the chipset:
80 g flour
1 egg
salt
In a large pot with a thick bottom pour vegetable oil.
Arrange diced onion, fry until transparent.
Add 2 tbsp of paprika mix.
Add sliced meat, mix and fry.
Add salt, ground black pepper, cumin.
Pour a glass of boiling water, bring to a boil, reduce the heat and cook under the lid for 1-1.5 hours,
until the meat is soft.
Add chopped potatoes and sliced carrots.
Add water to 4-5 cm to cover vegetables and meat.
Cook for 15 minutes.
Then add chopped garlic cloves, diced paprika, chili pepper.
If you want to add salt to taste.
While the goulash is being prepared, we will make a “little chipset”.
Shake an egg and a pinch of salt in a small container with a spoon, add flour and knead the dough.
Oil the plate and hands so that the dough does not stick.
Then pinch off small pieces, laying on a plate.
Bring water to the boil in a saucepan, add salt and dip into the water, boil for 3-5 minutes after surfacing.
Put ready goulash on a plate, add a small chip.
The article is based on materials .
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