Hungarian Ox-tail goulash (marha farkapörkölt)

Famous Hungarian goulash

                                         

Hungarian Ox-tail goulash (marha farkapörkölt) Ingredients 1 ox-tail 100 g smoked bacon 10 grams fat 3 large onions 3 tbsp Hungarian paprika powder 1 green pepper, 1 tomato 5 cloves of garlic salt, 1 bay leaf dry red wine Instructions 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. previous             next

Others Garnish Serve with cooked potatoes. More stew (goulash) recipes Chicken goulash Chicken goulash (csirkepörkölt) Cowboy's tokány (Csikós tokány) Hungarian Ox-tail goulash (farkapörkölt) Hungarian tripe stew (Pacalpörkölt) Lamb goulash (Lamb pörkölt) Lamb paprikash (Birkapaprikás) Lamb pörkölt in cauldron Mushroom paprikas (Gombapaprikás) Pepper tokány Pork paprikash (Sertéspaprikás) Pork pörkölt (Sertéspörkölt) Veal goulash (Borjúpörkölt) Veal paprikash (Borjúpaprikás) More Hungarian Recipes Cauldron recipes Fish recipes Hungarian recipes Pigkilling recipes Pörkölt (stew) recipes Soup recipes Basic recipes   Decoration   Salad recipes Next: Main site (index) All recipes in ABC order We wish You Good Cooking and enjoy the tasty result!