You don't need to stick to the amounts (or even the ingredients); Hungarian goulash was originally a food of herdsmen, and they only used what was available at the time, and so can you.
Fry the onions on some oil or lard, until golden brown.
Take it off the heat, and add sweet paprika (about a tablespoon), and hot paprika if you like. If you forget to take your pot off the heat, the paprika might burn and turn bitter.
Add the meat, salt and water. Cook until the meat is almost ready.
Add the vegetables (whatever you choose - carrots, beans, peas, kohlrabi etc.) and potatoes. Cook together for about 20 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (430g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 127 (35%)|
|Amt Per Serving||% DV|
|Total Fat 14.1g||19 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 49.5mg||15 %|
|Sodium 74.9mg||3 %|
|Potassium 1059.3mg||28 %|
|Total Carbohydrate 41g||12 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 34g|
|Protein 19.5g||28 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 363
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