Description
Still, I too find it difficult to answer the question: Goulash is a first or second course!? Here is my recipe incredibly delicious, fragrant stew with csipetke. Chipette – little Hungarian dumplings stiff dough. As an additive in the dough can be used not only garlic, various herbs, paprika and even nuts. Dear cooks, I invite all of you, GOULASH!!!
Ingredients
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Beef
1 kg
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Potatoes
1 kg
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Onion
4 piece
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Garlic
6 tooth
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Pepper
1 piece
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Tomato
1 piece
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Fat
100 g
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Paprika sweet
3 Tbsp
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Cumin
-
Flour
4 Tbsp
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Chicken egg
1 piece
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Salt
Cooking
Cut the fat into small pieces and fry in the pan for about a minute on medium heat, add onion and cook it until Golden brown. Diminish the heat to low, add the garlic and simmer for another 1 minute.
Meat cut into small pieces (approximately 1,5x1,5cm), salt, add it to the pan along with the paprika and a pinch of cumin. All pour a half Cup of water and simmer 30 minutes, stirring occasionally, over medium heat.
Potatoes and bell peppers cleaned and cut into small cubes (approximately 1x1 cm). Spread on top of meat, pour a little water and simmer for another 10 minutes.
After 10 minutes add sliced tomatoes mugs, pour the water so that it completely covered all the products and simmer on low heat for about 15 minutes.
Meanwhile chipette. Mix in a bowl the flour, salt, egg, chopped garlic and dill, and knead a tight dough.
Moisten hands in water and tear off from the small piece of dough (a little bigger than your fingernail) pieces and drop them into the goulash. Cook for another 3-4 minutes
Tasty, nourishing stew with aromatic chipetine ready!
Ask everyone to the table and a pleasant appetite!
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