Gulash, paprikash (pörkölt, paprikás)

Famous Hungarian gulash

                                         

Pepper tokány (Borsos tokány) 1,5 kg beef meat (cut into long pieces) 150 g fat, or oil 200 g onions 150 g tomato pure 100 g black pepper 300 ml Hungarian white wine salt to taste Heat the fat and add the finely chopped onions. When the onions are golden, add the tomato pure and the meat strips. Season with salt and pepper and add the white wine (always a spoon). Hungarian recipes

Others: Version: Serve with galuska (Hungarian noudle) or tarhonya. Next: Main site (index)

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