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Gulyash in hungarian
4 servings1 hour your 20 min
We offer to cook the famous goulash in Hungarian - an unusually rich dish with an acute and savoury taste.
Pork - 600 g, Bell pepper - 2 pcs., Sauerkraut - 500 g, Canned tomatoes - 1 can (425 ml), Onions - 2 pcs., Garlic - 2 cloves, Vegetable oil - 4 tbsp. spoons, Salt - 1 tbsp. spoon (to taste), ground black pepper - 0.25 tsp (to taste), Bay leaf - 1 pc., Cumin - 1 teaspoon, Sour cream - 150 g, Paprika ground - 1 tbsp. spoon (to taste), hot ground red pepper - 1 tbsp. spoon (to taste)
Prepare products for goulash in Hungarian.
Peel and cut the sweet pepper into straws or cubes. 
Peel the garlic, cut into cubes. 
Peel the onions, wash, cut into cubes. 
Finely chop sauerkraut. 
Chop the tomatoes right in the jar to preserve the juice. 
Cut the meat into pieces. 
Heat the pan, pour oil. Put the meat in hot butter. 
Fry the meat in oil until golden, stirring, 5-7 minutes over a medium heat. 
Then add the onions, garlic and fry with the meat (2-3 minutes, stirring periodically). 
Then add the sweet pepper, sauerkraut and tomatoes with the juice. 
Salt everything, add bay leaves, cumin, red and black peppers, bring to a boil. 
Simmer the goulash in Hungarian for 45 minutes over a low heat under a lid. 
At the end of the extinguishing, add sour cream. 
Mix. Extinguish for 1-2 minutes - and goulash is ready in Hungarian!
Goulash in Hungarian is served with baked potatoes. Enjoy your meal!