Hungarian goulash

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We start by washing the meat, then cut it into suitable pieces (2 / 2cm). Heat the oil and fry the meat until lightly browned. We take it out of the fat and keep it warm.

In the remaining fat, heat the onion, which we chopped into large pieces; after the onion softens, add the carrot to the thick slices, and at the end the pepper cubes. Heat a little, add the meat, add enough water or beef broth to cover the meat, add the spices and let it boil under the lid until the meat penetrates. Now it's time to put the diced potatoes; we add a little more water and let the cup penetrate and start to crumble a little. Thus the sauce thickens and acquires consistency.

At the end, sprinkle the chopped parsley and serve with pleasure.


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  4. Lanny

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