Goulash, accepted as the Hungarian national meal is also suitable to our taste. Because the largely diced beef used is of muscled and tougher parts of beef it needs long hours of cooking, and it is comparatively a cheaper meal.
ingredients
- 2 tsp extra-virgin olive oil
- 1 large onion, thin slice
- 1 italian pepper, slice
- 1 tbsp paprika
- 1/2 tsp salt
- 1/8 tsp black pepper
- 600 grams beef for stew, cut into chunks
- 1/2 cup water
- 3 medium tomato, grate
- 1 tbsp red pepper paste
- 2 cloves garlic, thin slice
- 1 tsp sugar
- 2 medium potato, peel & dice
- 1/4 cup red wine
preparation
- Heat olive oil over medium heat, add onion and pepper. Cook til soft. Remove the veg with straining ladle, set aside.
- Blend paprika, salt and black pepper. Coat meat. Sauté well in the pot onion was cooked.
- Add cooked veg, water, tomato, pepper paste, garlic and sugar to sauteed meat, mix well. Bring to boil. Cover, reduce heat. Cook for an hour stirring occasionally.
- Add potato. Cook 30 min stirring occasionally.
- Pour in the wine. Cook 30 more minutes til the sauce really thickens.
- 1 çbk = 1 çorba kaşığı = 1 table spoon = 15 ml
- 1 tsp = 1 tatlı kaşığı = 1 tea spoon = 5 ml
- 1 cup ~ 1 su bardağı = 1 cup = 240 ml
- measurements
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