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Peel an onion and garlic, finely chop and fry over medium heat, stirring with a wooden spoon from time to time. Cut the meat into cubes and add over the pre-cooked onion.
The pepper is washed, cleaned of stalks and seeds and cut into cubes. After the meat has changed color, add the peppers and simmer with the pot covered.
After an hour (while still stirring through the pot) add the paprika and pepper and continue to simmer. Water is added only if necessary.
Goulash is ready when onions and peppers become a thick sauce; the pepper cubes must be completely dissolved in the food.
Salt to taste.
Goulash can be served with pasta or simply with bread.