Time for prep.:Approximate 40 minutes
Cookingtime:Approximate 90 minutes
Difficulty:Silver 5 or higher
Since there are now countless "original" and "real" recipes for Hungarian goulash, I want mine, probably the most common is that in places at Lake Balaton in Hungary and, more generally, to adjust for those who are looking for a delicious stew, or stew out of a vacation.
The onions and garlic finely chop and place in a pan. The goulash in bite-sized pieces (better too small than too large) and add to the pan. The goulash salts. Now mix with the onions and garlic, sprinkle with a few drops of lemon juice concentrate, cover it and let stand for about 60 minutes.
After 60 minutes a good shot sunflower oil (important: do not use olive oil or the like, due to the strong intrinsic flavor) into the pan and fry the stew for about 10 minutes at maximum heat.
Thereafter, at a lower heat (Level 4, or 2/3 of the full power of a stove) continue roasting about 15 minutes. Now give 500 ml of water into the pan, add a pinch of ***in and a good teaspoon of broth admit Mix well and leave with a constant heat, stirring occasionally for about 40 minutes without a lid to simmer until the water is completely overcooked.
Now 500 ml of water in a measuring cup with about 100 g of tomato paste, 1 teaspoon sweet paprika good, a pinch of paprika rose sharply, spice marjoram, pepper and a little ***in and add to the pan. At a lower heat (Level 2, or 1/3 of the full power of the stove) can now again about 30 minutes with lid simmer, stirring occasionally.
Enclosed you will ideally dumplings but also small-fresh egg pasta spirals are very good and the dumplings look almost similar.
Special Thanks to Google Translate who translated the text from hungarian into german and then into english. Kappa