Hungarian Goulash (2)

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Ingredients:

beef 1 kilo

carrots 2 pieces
onions 2 pieces
Powdered paprika 2 Art. spoons
tomato paste 2 Art. spoons
garlic 3 cloves
red wine vinegar 4 Art. spoons
sweet pepper 2 pieces
cherry tomatoes 500 grams
water 1.5 liters
bay leaves 2 pieces
thyme 2 sprigs
rosemary 2 sprigs
parsley 2 sprigs
olive oil 2 Art. spoons
salt to taste

 

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My beef and blotted it on all sides with a paper towel to remove excess moisture – so will be golden brown. Fry the meat into a large frying pan, heated olive oil until golden brown above. To do this, it seldom interfere, do a little more fire.

 

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Clean the carrots and cut into half rings. Onions cut into quarter-rings.

 

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Fried meat we shift into a saucepan with a heavy bottom. Cover with a lid to keep warm.

 

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In a frying pan, roasting where meat, send carrots and onions. slightly olive oil can be added if necessary. Fry over medium heat until soft a couple of minutes.

 

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In the meat add the paprika and tomato paste.

 

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There also send the carrots and onions, peeled garlic cloves and stir. In a frying pan out of the meat and carrots and onions, pour half a cup of hot water and a spatula scrape all the “candy” that formed when frying meat and vegetables.

 

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We send the water into the pan to the meat. Put the pot on a small fire. Also adding to the pot vinegar, stir and simmer 10 minutes, stirring to evaporate acetic odor.

 

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Meanwhile, cut into squares paprika, send in a saucepan.

 

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From cherry tomatoes remove seeds.

 

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Doing it this way: put the bowl in the sink, fill it with water, drop the tomatoes with a hand in the water and we press her bones “splashed” into the water. If this is not done in the water, you have the entire kitchen is in the seeds. What are the tomatoes are obtained, seen in the previous photo.

 

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Then sliced tomatoes as well as peppers. We send them in a saucepan. Add the hot water, bring to a boil.

 

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In the meantime, make a bouquet garni. Put on the board (table) otrez culinary thread, we put on her green sprigs and bay leaves.

 

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Threads to tie knots. The ends can be long and to hang them from the pan, so that you can then easily get the bouquet garni. But I pull it with tweezers, so saving both thread.

 

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Send the bouquet in the goulash. After boiling, cover with a pot lid and simmer for 1.5 hours, stirring occasionally. When the stew is ready, do not forget to throw the bouquet garni.

 

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Serve with your favorite side dish.
Bon appetit!

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