Hungarian goulash

Hungarian goulash

Ingredients:

2,2 kg of the beef cut with large cubes (4х4)
900 gr onions (4-5 large bulbs),
60 ml of vegetable oil,
60 ml of the Hungarian paprika (about 4 tbsps),
3 garlic gloves,
2 ml of seeds of caraway seeds,
2 ml of black sprinkling pepper,
salt to taste,
1 l of white broth,
120 gr tomato paste.

Preparation:

1. Small we cut onions and garlic.
2. We heat pan with thick bottom, we pour oil, we fry onions till light golden color.
3. We add garlic, paprika, salt, pepper, caraway seeds seeds to onions (at me they have not appeared, has replaced on oregano).
4. It is well mixed.
5. We mix broth and tomato paste, we add to pan. Well we mix.
6. We allow to begin to boil. We diminish fire to minimum.
7. We add meat. We prepare, without covering, about 1-1,5 hours until meat becomes soft and gentle.
8. All! Very nourishing and tasty goulash is ready. The paprika impacts to this dish saturated color and relish, thereby strongly stimulating appetite. We strew it with greens and we give with favourite garnish, potato garnish as it seems to me, will approach here best of all.

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