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Hungarian pork goulash

0
1340
Kitchen Hungarian
Calorie content 109.1 kcal
Portions 4 port.
Cooking time 80 minutes
Proteins * 4.4 gr.
Fats * 10.3 g
Carbohydrates* 7.8 g
* per 100 gr. product
Hungarian pork goulash
Content

Hungarian goulash is a very satisfying dish, or rather a very thick soup that can be fed to the whole family and tastes just as good as the classic version of beef. The only, but not very significant disadvantage is the long cooking time.

Ingredients

Cooking process

step 1 out of 7
Cut the bacon into small cubes and fry it in a dry frying pan until the fat is completely melted out of it, then remove the remaining bacon from the pan with a slotted spoon. If desired, lard can be replaced with sunflower oil.
step 2 out of 7
Wash the meat, remove the veins and cut into small strips. Put the meat in a frying pan where there was bacon and fry over high heat until golden brown.
step 3 out of 7
Peel the onion and chop. Add the onion to the pan to the meat, fry for 5 minutes over medium heat. Peel and chop the garlic, add it and the caraway seeds to the pan, stir well and continue to fry, stirring occasionally.
step 4 out of 7
Wash the bell peppers, peel and cut into strips. Peel the potatoes, rinse with water and cut into cubes.
step 5 out of 7
First, put pepper and paprika in a pan to the meat, pour boiling water or broth.
step 6 out of 7
When the broth boils, add the potatoes and chopped hot peppers and season with salt to taste.
step 7 out of 7
Cover the pan with a lid, reduce heat to low and simmer until cooked for 30-40 minutes. Then turn off the stove and let the dish sit for 15 minutes. Sprinkle with chopped herbs before serving.

Bon Appetit!

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