Hungarian goulash with peppers and mushrooms
- beef – 400 g
- vegetable oil – 2 tbsp
- salt – to taste
- ground black and red pepper – to taste
- red wine – 125 ml
- hot water – 125 ml
- sweet peppers of different colors – 4 pcs
- onions – 2-3 pcs
- mushrooms – 100 g
- paprika – 1/2 tsp
- parsley – to taste
Beef wash, dry and cut into cubes. Preheat the pan with vegetable oil. Fry the meat until golden brown, season with salt and pepper.
Add hot water and red wine. Stew the beef on medium heat, as the evaporation of the liquid pouring hot water. Meat should always be slightly covered with liquid.
Pods of sweet pepper wash, cut in half and remove seeds and partitions. Chop the peeled onions and pepper strips.
When the meat stew for about 40 minutes, add vegetables and cook another half hour. Add the separately fried mushrooms, salt, ground black pepper and paprika, heat up and remove from heat.
Motley goulash is ready!
More from my site