Hungarian Goulash ( Hungarian Hung Beef )! Cooking this Hungarian representative dish, the Hungarian paprika is the essence. It is dried and grinded by red bell peppers. It smells spicy, but it is slightly sweet but not spicy. In addition to increasing the flavor, Paprika also gave a rich red color to this red yak meat. Although it is reported that traditional methods did not use tomato coloring, it is now more balanced and balanced in order to make the dish more sour and sweet. Tomato paste, tomato may be added as appropriate. The small fire simmered with the release of the essence of a variety of spices to make the soup rich and rich, and then cut into two pieces of recipe is a delicious meal. If you are a busy office worker, you may wish to spend some time on weekends or evenings stewing a pot full of food, served with rice and spaghetti.
Ingredient:
Skinny calf (best beef shoulder) : 500g
Sweet pepper (red and yellow) : 1-2 each
onion : 1
carrot : 1
tomato : 2-3
White mushroom : 3-4
Beef stock : 500ml
Red wine : 250ml
Red pepper powder : Proper amount
Paprika (can not put) : Small amount
Black pepper : Proper amount
Bay leaf : 2 tablets
Tomato paste : Proper amount
Thyme : Small amount
Parsley (for decoration) : Small amount
salt : Proper amount
sour cream : Small amount
Step 1:
First on a material map. As burdock needs to be tasty, it has been dealt with in advance. After the burdock is washed, it is cut into a bite and printed with kitchen paper to dry excess water, then marinated with salt and oil for 1 to a half day;
Step 2:
Fresh ingredients are washed and chopped. White mushroom slices are more beautiful.
Step 3:
The sirloin is fried until it is red, and the surface is brownish and taken out;
Step 4:
Do not fry the burdock's pan and use it directly to fry the onion;
Step 5:
Pour the color pepper and carrot slightly stir fry;
Step 6:
Pour into the cauldron together with the previous burdock; (in fact, it's best to use the stew pot to fry the material at first, but in order to take pictures easily...)
Step 7:
Add beef broth (Because beef soup is out of stock, chicken soup will be used here);
Step 8:
Spice time! Put bay leaf, tomato paste, red pepper powder, paprika, black pepper, and thyme, and then boil and roll and cook for half an hour. (Black pepper and thyme are fresh and fresh. If you don’t, you can use dried ones. If you have caraway seeds on hand, it's best to put a little);
Step 9:
Remove the bay leaf from the pot, pour in the red wine, and then cover with the lid for another 1 hour. Then add the salt to taste. (It is recommended to try again after half an hour.)
Step 10:
Place a plate, topped with a spoonful of sour cream, and then decorate it with washed parsley!
Enjoy~
