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.