Traditional Hungarian goulash Ingredients: 1- tomato- 2- onions- 1- red pepper salt pepper- 1- chili pepper (optional)- 1 kg of- braising beef mild paprika (not strong)- 8- potatoes For the tchipetka:- 1 kg of- flour- 2 tablespoons of- salt- 4- eggs water.
Utensils: 1 knife knives - 1 casserole dish - 1 brush - 1 lid 1 wooden spoon 1 saucepan - 1 kitchen scale - 1 dish -
Total time:
3h30
Preparation:
30 min -
Cooking:
3 h
Phase 1
Cut the meat intosmall pieces so that you don't have to use a knife to eat.
Phase 2
In a cast iron casserole dish, brown the onion, pepper and tomato. When the onion is translucent, add the cut (and washed and dried) meat, brown it then add the paprika.
Phase 3
Mix, add water to cover the meat. The broth should be red, if necessary add paprika.
Phase 4
Leave to simmer over low heat for 2 to 3 hours.
Phase 5
Meanwhile, prepare the tchipetka. In a bowl, mix the eggs, salt, flour and water to obtain a soft and homogeneous dough, a bit like pie dough.
Phase 6
When the meat is cooked, push it to the edges of the casserole dish, and place the peeled potatoes cut lengthwise into quarters in the center. Add paprika and water if necessary and put the whole pepper (uncut) in the middle. Leave to cook for 20 to 30 minutes.
Phase 7
Meanwhile, heat a large pot of water and immerse small pieces of dough in it, let them cook until they rise to the surface. Then drain them and put them in a warm dish.
Phase 8
Let the goulash rest for a good 5 minutes, then serve a little tchipetka, a little meat, a little potatoes and finally some broth on top.
Utensils: 1 knife knives - 1 casserole dish - 1 brush - 1 lid 1 wooden spoon 1 saucepan - 1 kitchen scale - 1 dish -
Total time:
3h30
Preparation:
30 min -
Cooking:
3 h
Phase 1
Cut the meat intosmall pieces so that you don't have to use a knife to eat.
Phase 2
In a cast iron casserole dish, brown the onion, pepper and tomato. When the onion is translucent, add the cut (and washed and dried) meat, brown it then add the paprika.
Phase 3
Mix, add water to cover the meat. The broth should be red, if necessary add paprika.
Phase 4
Leave to simmer over low heat for 2 to 3 hours.
Phase 5
Meanwhile, prepare the tchipetka. In a bowl, mix the eggs, salt, flour and water to obtain a soft and homogeneous dough, a bit like pie dough.
Phase 6
When the meat is cooked, push it to the edges of the casserole dish, and place the peeled potatoes cut lengthwise into quarters in the center. Add paprika and water if necessary and put the whole pepper (uncut) in the middle. Leave to cook for 20 to 30 minutes.
Phase 7
Meanwhile, heat a large pot of water and immerse small pieces of dough in it, let them cook until they rise to the surface. Then drain them and put them in a warm dish.
Phase 8
Let the goulash rest for a good 5 minutes, then serve a little tchipetka, a little meat, a little potatoes and finally some broth on top.