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Suggest a better descriptionMade https://www.theguardian.com/lifeandstyle/wordofmouth/2014/apr/03/how-to-cook-perfect-goulash-hungarian
- made it with 700 gm rib (riblappen) cut into not-too-small chunks. Enough for 3 servings on 125gm per serving (dry) buttered tagliatelle-like pasta
- used 50:50 sweet and hot Hungarian paprika. Total of about 3.5 tbs
- 1.5 tsp caraway seeds
- Fried the beef in a mix of rendered lardons (removed before adding the beef) and butter
- sautee the peppers towards the end of the beef time then remove everything before adding the onions
- Do NOT add any more salt or stock
- use up to 4-5 Sivri biber into thick slices as the green pepper
-1 lemon, not more for the 700 gm
-Cooked on the stovetop covered with the lid with the hole on level 2 or 3 to keep a steady but not vigorous simmer
- Uncover at the end at raise the heat to 6 and reduce the sauce till desired.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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