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Prep Time: 0 Minutes Cook Time: 135 Minutes |
Ready In: 135 Minutes Servings: 5 |
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The traditional Hungarian goulash (pörkölt) like my grandmother thought me Ingredients:
1 kg of beef (leg or shoulders, no bones) |
2 big onions |
sunflower oil |
5-6 cloves of garlic |
3 dl dry red wine |
paprika |
salt |
pepper |
Directions:
1. Cut the beef into 3 cm dices,chop the onion into thin rings
2. heat up the oil in a saucepan big enough for all the meat, add the onions and gently braise them until glassy- looking(5 minutes)
3. Add 4-5 tablespoons of paprika, salt, and pepper
4. Raise the temperature, add the beef and fry until all sides of the dices are fried a little bit(about 3-5 minutes)
5. Lower the temperature to the minimum,add 2 dl of wine, some water, chopped garlic , put on a lid and cook for about 2 hours, until the meat almost softens. While cooking the meat, stir every 20 minutes and add some more wine or water if neccesarry
6. Take off the lid, add some more wine and cook until you get a thick stew. If the sauce is too thin and the meat is already well cooked, you can add some flour to thicken the stew.
7. Best served with home made nokedli noodles or any past, and pickles
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