There are HUNDREDS of versions of cooking GOULASH and ours is one of those HUNDREDS around...
Sweet bell pepper
250 Gram, sliced (Red And Green Variety)
300 Gram, chopped
3 Clove (15 gm), chopped
Sweet paprika powder
Ground mixed pepper seeds
1 1⁄2 Liter (Vegetable Flavor)
Extra virgin olive oil
Heat a large pot, add olive oil and roast the meat stirring often until nicely golden brown, add wheat flour, mix and then add onions and garlic, let sweat onions until soft, Add red wine and stir constantly until it is evaporated by half. Add cumin seeds, cinnamon, ground pepper, paprika and let simmer adding part of the broth every now and then until meat is tender. While the meat is cooking, melt the butter in a small saucepan and roast the potatoes for 5min, add tomato sauce and tomato paste to the meat and then add potatoes, bell pepper and salt, simmer for 7min and then add dumplings. Once dumplings are cooked, remove from heat and serve with sliced toasted bread accompanied by a good red wine.
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Take a look at this hearty and warming goulash recipe and if you are one of those who like Hungarian cuisine than this video series is for you. The chef here has divided the video in 2 parts – In this section she showcases ingredient details and also shows step by step instructions to roast the meat combined with red wine. Watch part 2 for full preparation. All said, but entire set of instructions on one video could have had a higher impact!