Description
For us, goulash is a thick gravy with meat, for Hungary, it is a thick rich soup with paprika. During the holidays, held in Budapest, I managed to try a few variants of goulash. Goulash can be similar to a soup with spices and large pieces of meat, and maybe a spicy soup with meat and potatoes. But the sweet dish is always present! One of the variants of the Hungarian soup offer to make you, dear cooks.
Ingredients
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Meat
300 g
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Pork
250 g
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Potatoes
2 piece
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Tomato sauce
100 ml
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Paprika sweet
1 Tbsp
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Salt
1 tsp
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Soy sauce
1 Tbsp
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Bay leaf
2 piece
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Allspice
5 piece
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Black pepper
5 piece
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Starch
1 Tbsp
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Water
50 ml
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Garlic
2 tooth
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Peppers red hot chilli
1 pinch
Cooking
To prepare the broth: meat on the bone boiled with the addition of 2 Bay leaves, salt, allspice and black pepper for 1 hour. After making bone broth, Bay leaves and pepper extract. We will need 1 liter of broth. Broth if needed, drain and put on fire. Meat cut into large pieces the size of about 2.5 cm and add to the broth. Note: the main point of stew is that the meat should be very soft and the potatoes when cooked should not be soft after boiling.
10 minutes after you start cooking the meat add 1 tablespoon paprika, 1 tablespoon soy sauce Kikoman, 100 ml tomato sauce, 2 cloves of garlic passed through the press. Mix well.
After 10 minutes add the peeled and chopped cubes of about 2.5 cm potatoes. Boil until soft the potatoes for about 10-15 minutes. 5 minutes until cooked add 1 tbsp potato starch diluted in 50 ml of water and a pinch of red hot pepper. Mix thoroughly.
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