Goulash, paprikash (pörkölt, paprikás)

Famous Hungarian goulash


Hungarian Ox-tail goulash (marha farkapörkölt)


1 ox-tail
100 g smoked bacon
10 gramms fat
3 large onoins
3 tbsp Hungarian paprika
1 green pepper, 1 tomato
5 cloves of garlic
salt, 1 bay leaf
dry red wine


1. Clean the ox-tail and cut it into pieces.
2. Cut the bacon and the onions into small cubes.
3. Take a pressure cooker and roast the bacon cubes in fat, add the onion cubes and the garlic cloves.
4. Roast until golden brown. Add the oxtail and brown the pieces all over.
5. Add paprika, salt, bay leave and about 50 ml of wine.
6. Close the pressure cooker and cook for about 60 minutes.
7. Open the cooker and add the green pepper and tomato pieces and about 50-50 ml of wine and water.
8. Close the cooker again and cook the oxtail goulash about 15 minutes.

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Serve with cooked potatoes.

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We wish You Good Cooking and enjoy the tasty result!