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Number of visits:: 4298x
Language: Česky Slovensky
7.48 ($ 1.23/serving)
120 minutes
6 servings
ObtížnostObtížnost

    Each serving contains 100 g

  • Energy 424 kJ (101 kcal) 5 %
  • Sugar 1.42 g   2 %
  • Fats 5.71 g   8 %
  • Saturates 0.01 g   0 %
  • Sodium 0.135 g   6 %
  • % recommended daily amount for adults (Everything about GDA)

This is actually false Hungarian goulash. True Hungarian goulash is in fact sparse, since it is not thickened. That is the particularity of this dish in Hungary.

beef shin is the best 1000 g 1074,8 kcal
onion 6 pieces 480 g 197,3 kcal
lard 2 tbsp 40 g 296,2 kcal
sweet paprika 1 heaping tbsp 10 g 28,2 kcal
tomato puree 2 tbsp 40 g 41,1 kcal
cake flour 2 tbsp 20 g 71,7 kcal
grounded black pepper 1/2 tsp 2 g 0,1 kcal
chilli pepper 1 piece {text:"For children you can omit this ingredient."} 50 g 9 kcal
garlic 4 cloves 20 g 22 kcal
breadcrumbs 3 tbsp 18 g 41,4 kcal
fresh pepper 1 small or 1/2 large {text:"You can use red, green or yellow pepper."} 100 g 28,9 kcal
marjoram 1 tbsp 1 g 0 kcal
salt 1/2 tsp 6 g 0,3 kcal
  1. Saute onion on a lard add sweet paprika and tomato puree.
  2. Then add about 100 ml of water and 2 heaping tablespoons flour. Stir and then dilute with water into a thick mixture. 
  3. Add the meat and stir. 
  4. Add marjoram, pepper, salt and add water to double the volume. Stir and let cook in a pressure cooker for 40 minutes at a moderate temperature - about 120°C.
  5. Then carefully open, stir thoroughly from the bottom, season with salt and add the evaporated water. You can add the marjoram and seasoning to taste. 
  6. Cook further for 20 minutes in a pressure cooker. 
  7. Then add - if you like goulash hot - 1 chilli pepper, pepper cut into strips and thicken with about 3 tablespoons of breadcrumbs. 
  8. Add the crushed garlic and cook for 10 minutes and it is done. 
  9. Goulash is obviously the best next day.

- chop about 480g onion and 1000g beef shin...

- in a pot melt 2 tbsp lard...

- saute onion until golden brown...

- add 2 heaping tsp sweet paprika...

- 2 tbsp tomato puree and stir well...

- pour in 100ml water...

- 2 heaping tablespoons flour...

- stir well...

- then dilute with water into a thick mixture...

- add the meat and stir...

- add 1/2 tsp pepper...

- and a tbsp marjoram...

- 1/2 tsp salt...

- add water to double the volume and stir...

- let cook in a pressure cooker for 40 minutes...

- then carefully open, stir thoroughly from the bottom...

- taste, season with salt and marjoram add the evaporated water...

- cook further for 20 minutes...

- add 1 chilli pepper... (stove is still on)

- pepper cut into strips...

- after 5 minutes thicken with breadcrumbs...

- at the end add 4 cloves crushed garlic...

- cook for 10 minutes and it is done...

- serve as you like it best...

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