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Goulash
1 serving
beef (brisket or spatula), cut into small cubes, fry in boiling fat until crusted, salt, add paprika and fold into a saucepan, then pour with water and cook. 30 minutes before you are ready, put the diced potatoes, sautéed finely chopped onions with tomato and cook until completely ready. Before serving, separately cooked "chipettes" are placed in the soup, which are prepared as follows: cool dough from flour, eggs, water and salt is kneaded, rolled out with a bark 4 mm thick and cut into small cubes.
beef (brisket or spatula), cut into small cubes, fry in boiling fat until crusted, salt, add paprika and fold into a saucepan, then pour with water and cook. 30 minutes before you are ready, put the diced potatoes, sautéed finely chopped onions with tomato and cook until completely ready. Before serving, separately cooked "chipettes" are placed in the soup, which are prepared as follows: cool dough from flour, eggs, water and salt is kneaded, rolled out with a bark 4 mm thick and cut into small cubes.
beef - 60 g, potatoes - 60 g, onions - 21 g, flour - 21 g, tomatoes - 10 g, or tomato paste - 3 g, fat - 6 g, eggs - 0.1 pcs., salt - 2 g, red pepper - 1 g
