Cut the meat into coarse pieces (about 50 g), lightly floured in enough fat with 2 chopped onions quickly brown on the bottom of the pot. Extinguish with water. Close the pot. Cook for about 20 minutes. Cool and open. Put in all ingredients, close and do it again for 5 min. Cool, open, season. The goulash should be red-brown and creamy.
Hungarian Shepherd’s Goulash – DKT
Rating: 3.75 / 5.00 (4 Votes)
Total time: 45 min
Servings: 4.0 (servings)
Ingredients:
Instructions: