Goulash, paprikash (pörkölt, paprikás)

Famous Hungarian goulash

                                         

Veal goulash (Borjúpörkölt)

1,5 kg veal
100 g fat
3 onions
15 g paprika
2-3 green peppers
2-3 tomatoes
garlic
salt

Heat the fat. Fry the finely chopped onions till golden brown, add the paprika and a little bit of garlic. Dice the meat and stew with these ingredient over a high heat till the water has evaporated. Then add the green peppers and tomatoes. Stew till the meat is tender. Serve with galuska.

home Hungarian recipes - home Pörkölt (Hungarian stew) recipes

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