Hungarian goulash
Last Updated on
ingredients
pork leg or shoulder 2 pcs onion (sliced thinly) 2 pcs tomatoes 2 pcs bell pepper 3 tbsp tomato puree / puree 2 tbsp sweet paprika 1 tbsp salt 1 tbsp ground black pepper 1 tbsp chilli pepper
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An honest Hungarian goulash. Yummy!
1.
Clean and thinly slice the onions, put them in oil and sauté over medium heat until pink, add the pre-sliced tomatoes to the onions and simmer together until the water evaporates.
2.
Once the water has evaporated, add the cleaned meat, and sauté until the meat releases its juices. Add sweet paprika, salt, black pepper and pour water over the meat.
3.
Cook everything together over a medium heat, add the goulash seasoning and two masoxas and chillies to the mixture.
4.
When the meat is half cooked add the sliced peppers and two tablespoons of tomato puree and cook everything together until the meat is tender.
5.
When the meat is cooked, thicken with grated potato. I thickened it this way, but it can also be thickened with plain flour.
