Ingredients
Instructions
Finely chop the onion and sauté it in fat until dark brown (for the color of the goulash). Add paprika, let it sizzle, and pour in a little water to prevent the paprika from becoming bitter. Work quickly.
Add diced meat and fry, then season the meat (salt, pepper, marjoram) and add tomato paste, which needs to be fried with the meat to reduce its acidity. Once this is done, pour broth around the meat (it will be topped up during simmering, it's better). Add chopped peppers. Then add marjoram and crushed garlic. Let the meat simmer.
When the meat is tender enough, remove it and thicken the sauce with bread, roux, or a mixture of flour and water. Then all that's left is to let the goulash simmer and season it (with salt, spices, garlic, marjoram, crushed pepper). Finally, add the meat.
Tip
if some onions are darker and some lighter while sautéing, just add a little water, the onions will unify into a darker color and prevent burning.
Serve with rice or dumplings. It's up to you and your taste.
