Hungarian Goulash Recipe goldingtanya

1. 1

   Melt the bacon fat and fry the finely chopped onion until it is transparent, sprinkle with the paprika powder and hot paprika paste.

2. 2

   remove from the heat and mix well (paprika burns easily, so remove from heat for a moment to prevent burning).

3. 3

   Add one or two tablespoons of water, cover and simmer very gently, stirring frequently.

4. 4

   As the liquid evaporates, add another tablespoon of water.

5. 5

   When the meat begins to soften, add the sliced peppers, the tomatoes and the cubed raw potatoes.

6. 6

   Mix thoroughly and add enough water to cover well.

7. 7

   (remember, this is supposed to be a soup with everything else included, and not a stew which has become somewhat wet).

8. 8

   Simmer until the potatoes are cooked and the meat tender.

9. 9

   Prepare a firm dough from the flour and egg, break off thimble-sized pieces and drop into a large pan of boiling, salted water.

10. 10

    When the Galuskas or dumplings rise to the surface of the water, drain them in a colander and add them to the goulash.

11. 11

    Serve hot with thick chunks of bread.

12. 12

    In Hungary, we also serve a dish of pickled cucumber, or dill pickles with this dish.

* Per serving · 4 servings · Values may vary.