John Myers
Kettle Goulash, Hungarian Spicy
The perfect kettle goulash, hungarian spicy recipe with a picture and simple step-by-step instructions.
- 2 kg Beef goulash
- 5 Pc. Carrots
- 8 Pc. Onions, large or 16 medium
- 1 kg Potato
- 200 g Sour cream
- 1 tbsp Sweet paprika
- 2 Pc. Chilli fresh
- 1 teaspoon Hot paprika powder
- Salt and pepper
- 4 tbsp Oil for frying
- 2 tbsp Tomato paste
- 3 Pc. Garlic fresh
- First fry the meat in the hot oil, add the finely chopped onions and continue frying. Add the carrots, tomato paste, salt, pepper, sweet and hot paprika, garlic, chilli, stir well and deglaze with water so that the meat is well covered. Please remember, the potatoes are added.
- Simmer in a pressure cooker for 40 minutes and in a saucepan for about 2 hours. In the meantime, peel the potatoes and cut them into cubes.
- When the meat is tender, add the potato and cook for another 20 minutes.
- When serving in the plate, Hungarians (me too …) like to add sour cream and delicious fresh white bread.
Facebook Comments