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. Hungarian recipes - Pörkölt (Hungarian stew) recipes

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