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Hungarian pork goulash

0
1015
Kitchen Hungarian
Calorie content 117.8 kcal
Portions 4 port.
Cooking time 120 minutes
Proteins * 5.1 gr.
Fats * 6.7 g
Carbohydrates* 12.5 g
* per 100 gr. product
Hungarian pork goulash
Content

Back in Soviet times, goulash came to us from Hungary, it conquered the housewives with its simplicity and availability of ingredients. Goulash is a tender, well-stewed meat with vegetables in a thick aromatic gravy; absolutely any side dish to your taste can be served with such a dish.

Ingredients

Cooking process

step 1 out of 6
Cut the bacon into small pieces and put it on a hot frying pan or cauldron. Fry the bacon until all the fat is melted.
step 2 out of 6
Peel the onion and cut into half rings. Remove the remaining bacon from the pan and put the onion in it, fry until golden brown.
step 3 out of 6
Wash the meat and cut into cubes. Place the meat in a skillet on top of the onions, fry together for 10-15 minutes, then add the paprika and pour in the water.
step 4 out of 6
Peel and dice the potatoes. Cut the pepper into cubes as well. Add potatoes and peppers to the meat and top up with water if necessary.
step 5 out of 6
Mix flour with half an egg, knead the dough. Pinch off small pieces from the dough and roll them into circles.
step 6 out of 6
When the potatoes are almost ready, add the chopped tomato and flour balls to the goulash. As soon as the flour balls float, add the cumin, garlic and let the dish sit, covered, for 10 minutes. Then serve.

Bon Appetit!

 

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