Hungarian goulash
Instructions
Cut the onions very fine slices, fry them with a little oil and a Laurel leaf on a low flame, when well browned add the previously sauteed meat in a frying pan, then add the flour and paprika mix well and pour over the wine and let it evaporate moisten with broth.
Cook slowly, making sure that you do not restrict the goulash too, if so add more broth, a little at a time.
Possibly serve with boiled potatoes.
Make sure the meat is all of the same piece.
Ingredients and dosing for 4 persons
- 4 onions
- 1 glass white wine
- Salt
- 2 tablespoons of strong paprika (or sweet paprika)
- 600 g of morsels of beef
- 1 pinch of white flour
- Broth
- Little of olive oil
- 1 leaf of laurel