Hungarian Goulash With Caraway Dumplings Recipe
Ingredients
| Veal, beef or mutton 500 gm. | ||
| Refined flour | 10 Gram (For 4) | |
| Onions | 115 Gram (For 4) | |
| Pepper | 1 (For 4) | |
| Salt | 10 Gram (For 4) | |
| Capsicum | 55 Gram (For 4) | |
| Fat | 30 Gram (For 4) | |
| Tomatoes | 115 Gram (For 4) | |
| Nutmeg a pinch | ||
| Stock | 590 Milliliter (For 4) | |
| Bayleaf 1 leaf | ||
| Paprika | 1 Pinch (For 4) | |
| Parsley sprigs | 1 (For 4) | |
Directions
1. Clean and cut meat into even sized cubes and dip in seasoned flour.
2. Remove seeds from capsicum; wash well, drain and chop. Chop onions. Saute onions and capsicum in heated fat.
3. Add meat and fry lightly on all sides.
4. Stir in blanched tomatoes, seasoning and remaining flour. Add stock and bouquet garni.
5. Simmer gently till meat is tender.
6. Serve with caraway dumplings.
2. Remove seeds from capsicum; wash well, drain and chop. Chop onions. Saute onions and capsicum in heated fat.
3. Add meat and fry lightly on all sides.
4. Stir in blanched tomatoes, seasoning and remaining flour. Add stock and bouquet garni.
5. Simmer gently till meat is tender.
6. Serve with caraway dumplings.
Chef
