Hungarian goulash - recipe
Ingredients
- Beef - 600 gr
- Tomatoes - 3 pcs
- Potatoes - 1 pcs
- Bulgarian red pepper - 2 pcs
- White cabbage - 300 gr
- Onion - 2 pcs
- Garlic (cloves) - 3 pcs
- Water - 3 beaker
- Vegetable oil - 2 tbs
- Basil - 1 tsp
- Caraway - 0.5 tsp
- Marjoram - 0.5 tsp
- Ground paprika - 1 tbs
- Dill
- Parsley
- Salt
- Pepper
For 1 batch(es) (
)
Hungarian goulash Directions
Multicooker firm: VITEK
VT-4204
Preparation:
1. Chop the meat into small pieces, chop the garlic, herbs and onion.
2. Pour vegetable oil into a bowl, turn on the "Browning" mode and brown the meat until golden brown.
3. Add onion, garlic, cumin, marjoram, paprika, salt and pepper.
4. Pour in 2 multi-glasses of water, close the lid and simmer on Simmer for 45 minutes.
5. Scald the tomatoes with boiling water, peel, cut the pulp into slices.
6. Peel and dice the potatoes.
7. Peel the bell pepper from seeds and partitions and cut into strips.
8. Finely chop the cabbage.
9. Add potatoes, peppers, cabbage, tomatoes, basil and herbs to the meat, add 1 multi-glass of water.
10. Close the lid, turn on the mode "Extinguish" for 40 minutes.
VT-4214,VT-4213
Preparation:
1. Cut the meat into small pieces (30 g), chop the garlic, herbs and onion.
2. Pour vegetable oil into a bowl and start the Browning program. Fry the meat until golden brown.
3. Add onion, garlic, cumin, marjoram, paprika, salt and pepper.
4. Pour in 2 multi-glasses of water, close the lid and turn on the Stew program for 1 hour 30 minutes.
5. Scald the tomatoes with boiling water, peel, cut the pulp into slices.
6. Peel and dice the potatoes.
7. Peel the bell pepper from seeds and partitions and cut into strips.
8. Finely chop the cabbage.
9. After 45 minutes from the start of stewing, add potatoes, peppers, cabbage, tomatoes, basil and herbs to the bowl, pour in 1 multi-glass of water. Stir and continue cooking until the end of the program.
VT-4216
Preparation:
1. Cut the meat into small pieces (30 g), chop the garlic, herbs and onion.
2. Pour vegetable oil into a bowl and turn on the "Fry" program for 25 minutes. Fry the meat until golden brown.
3. Add onion, garlic, cumin, marjoram, paprika, salt and pepper.
4. Pour in 2 multi-glasses of water, close the lid and turn on the Stew program for 1 hour 30 minutes.
5. Scald the tomatoes with boiling water, peel, cut the pulp into slices.
6. Peel and dice the potatoes.
7. Peel the bell pepper from seeds and partitions and cut into strips.
8. Finely chop the cabbage.
9. After 45 minutes from the beginning of stewing, add potatoes, peppers, cabbage, tomatoes, basil and herbs to the bowl, pour in 1 multi-glass of water. Stir and continue cooking until the end of the program.
Note: You can use veal to make goulash, but the most delicious goulash comes from beef brisket.