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Hungarian goulash

Hungarian goulashThe goulash and certainly one of the most popular dishes and are representative of Hungarian gastronomy, which has many imitators both in Europe and overseas. His fortune and surely due to the fact that the goulash and a plate is quite laborious to prepare, but also very tasty and special thanks to the combination of veal with onion, tomato and paprika mainly, queen of Hungarian cuisine in general, and without which it would not be the goulash goulash. The origin of this recipe and very poor, and to be found among the herdsmen Hungarians, when carrying the precious cattle from the plain of gray Puszta markets of Moravia, Vienna, Nuremberg and Venice, used to prepare this kind of stew of veal in a large pot placed over a wood fire outdoors. The name of the recipe seems to confirm this version because the term Gulyás, or goulash in Hungarian, derives from the words gulyás, which means herdsman, and Gulya which means herd. Of course, for many centuries the goulash was the only meal of the herdsmen and the poor people that had very little available to feed. Over time, towards the end of the eighteenth century that the gulyásleves, the soup of the herdsmen, from prairie came to be known by the middle-class families and to charge the big success that led the goulash to become the traditional Hungarian dish par excellence. Ingredients 1 clove of garlic soup meat 1 liter beef shoulder pulp 800 g Carrots 1 Onion 400 grams Cumin powder 1 teaspoon sweet paprika powder 50 gr potatoes 500 g green peppers 2 medium tomatoes 1 medium auburn Salt Lard 50 g Preparing begin the preparation of Hungarian goulash washing away and cut the onions coarsely (1). Put in a large saucepan lard (or olive oil if you prefer) and let dry onions over low heat for about 15-20 minutes without letting him take color (2). Mix with crushed garlic and cumin (3). Meanwhile, cut the meat into cubes of side 3 cm (4) and pour it over the onions (5), fry a few minutes (6), stirring constantly and being careful not to burn the onion. Add the paprika (7), salt, mix well and cook over low heat for about 1 ½ hours by covering with a lid and stirring occasionally. May not be needed, but if the meat is too dry, add a ladle of broth. In the meantime clean the pepper privandelo the white center and seeds and cut into cubes (8), peel the potatoes and cut into cubes as big as the pieces of meat (9), private tomato seeds and cut into cubes. Then add meat to the vegetables peeled and diced (except potatoes) (10), broth (11), stir and cook for another hour over low heat with the lid covering but leaving a small vent. Finally, add the potatoes (12), then let it cook for another half hour, stirring occasionally. Once cooked, you should get a stew rather compact and solid. Serve accompanied with typical Hungarian goulash gnocchi dough: if you want to prepare them for you, you can find the recipe here. .

Then add meat to the vegetables peeled and diced (except potatoes) (10), broth (11), stir and cook for another hour over low heat with the lid covering but leaving a small vent. Finally, add the potatoes (12), then let it cook for another half hour, stirring occasionally. Once cooked, you should get a stew rather compact and solid. Serve accompanied with typical Hungarian goulash gnocchi dough: if you want to prepare them for you, you can find the recipe here. .