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Goulash with potatoes

Goulash with Potatoes

This really tasty, hearty dish is sure to become a favorite! I fell in love with goulash after a vacation in Hungary — though this traditional Hungarian dish is common in Russia and Ukraine too. But it was in Hungary that I bought real Hungarian paprika, without which you simply can't imagine this dish. Now I treat my family to the most authentic Hungarian goulash there is (by the way, in Hungarian the name is pronounced "gulyás"). It's especially welcome on the table during the long Siberian winters.

breik

Recipe author

Composition / ingredients

Servings:

Beef (tenderloin)

500

Potatoes

Onion

Red wine

Bell pepper

Bay leaf

Garlic

Water

0.5

Table salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 5 g

Fats 17 % 3 g

Carbohydrates 56 % 10 g

82 kcal

GI: 100 / 0 / 0

Cooking method

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Goulash is quick and not at all hard to make. Rinse the beef and cut it into small pieces. Do the same with the potatoes after peeling them. Salt everything to taste. In hot vegetable oil, brown the meat well on all sides. Meanwhile, peel the onion and cut it into half rings. Add it to the meat and fry until golden. Add the paprika, pour in the water, and simmer over low heat for about 15 minutes. Pour in the wine, add the bay leaves and minced garlic, and simmer for another 5 minutes. Add the potato pieces and finely chopped bell pepper on top. Simmer only briefly — the potatoes shouldn't overcook and fall apart. Serve the goulash piping hot, that is, right away.