روٹی کی روٹی میں ہنگری کا انداز گولاش سٹو

Parry / clean the beef (here beef goulash), remove the layer of fat and cut into small cubes. Peel and finely dice the garlic cloves. Peel and dice the onions. Peel, clean and wash the peppers with a peeler and cut into small diamonds. Peel the carrots with the peeler, scrape 2 in 1 with the vegetable blossom scraper / peeler and cut into thin (approx. 3 mm) carrot blossoms with the knife. Drain the mushrooms and cut in half. . Peel, wash and small potatoes. Heat butella (3 tbsp) in a saucepan and fry the beef cubes vigorously. Add the garlic clove cubes and onion cubes and sauté them. Stir in tomato paste (6 tbsp) and mix with sweet paprika (3 teaspoons), mild curry powder (3 teaspoons), hot rose paprika (3 teaspoons), whole caraway (3 teaspoons), sambal oelek (1 teaspoon), salt (1 teaspoon) and pepper (1 teaspoon) season. Fry everything briefly and deglaze / pour over the red wine (750 ml). Let everything boil for about 30 minutes with the lid on, fill up with the hot water (2250 ml) and cook for another 40 minutes. The potato cubes, pepper diamonds. Add carrot blossoms and 4 bay leaves and cook for another 30 minutes. Remove the bay leaves and add / stir in the cooking cream (200 g) and crème fraîche (2 tbsp) and mix with sugar (1 teaspoon), sweet paprika (1 teaspoon), mild curry powder (1 teaspoon), sambal oelek (1 teaspoon) and beef broth instant (1 teaspoon) to taste. Carefully cut off the top disc / lid from the farmer's bread and scoop out the bread with a spoon so that there are no holes. Heat / bake the hollowed out loaves of bread with the cut slices in the oven at 200 ° C for approx. 10 minutes. Pour the Hungarian-style goulash pot into the hollowed-out loaves of bread, garnish with parsley and serve with the lid cut off.

The Hungarian-style goulash stew can be frozen very well in advance.