a spicy Hungarian stew [Goulash]
Gulash, a spicy and hot Hungarian stew, fits our taste quite well, too. Try making Gulash, which is good to eat when it's cold.
3 serving
Within 60 minutes
레이디스
Ingredients
  • Beef
    200g
  • onion
    1/2ea
  • Potato
    1ea
  • Carrot
    1ea
  • crushed garlic
    1TS
  • peperoncino
    5ea
  • If it's parfale pasta noodles
    70g
  • Holtomatoes
    5TS
  • Paprika Powder
    3TS
  • turmeric
    1TS
  • Water
    700ml
  • Cooking oil
    1TS
  • Whole pepper
    little
  • a sun-dried salt
    little
  • parsley
    little
Cooking Steps
STEP 1/12
Cut the onion into small pieces and cut the potato and carrot into round pieces
STEP 2/12
Cut the meat into bite-sized pieces and sprinkle with pepper
STEP 3/12
Pour oil into a pot and stir-fry onions, minced garlic, and pepperoncino over medium heat
STEP 4/12
When the onion and garlic smell comes up, add the meat and stir-fry it on high heat for 3 minutes
STEP 5/12
Add paprika powder and turmeric powder, and since the powder may burn, lower the heat again and stir-fry for about 2 minutes
STEP 6/12
Add water and boil it
STEP 7/12
Add carrots, cover, lower heat and simmer for 10 minutes
STEP 8/12
After 10 minutes, add potatoes and parfalet, cover and simmer over low heat for 10 minutes
STEP 9/12
After 10 minutes, add tomatoes, cover and simmer over low heat for 10 minutes
STEP 10/12
Open the lid and boil the soup a bit more and season it with bay salt
STEP 11/12
Sprinkle with parsley and turn off the heat
STEP 12/12
Put the ingredients evenly in a bowl and pour the soup to complete the goulash!
Gulash is recommended to boil in a heavy casting pot because it boils over low heat for a long time.
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