Hungarian gullach

Ingredients for Hungarian gullach

Instructions for Hungarian gullach

To prepare the Hungarian gullach recipe, please follow these instructions:

Bacon is cut small and FRY well. Herein is complied with onions, spices and peppers.

Beef cut into cubes (approx. 2 x 2 cm.) and FRY in margarine.
Onion and bacon poured over the meat along with the peeled tomatoes. Some gruel is the pan on a low heat for meat is tender (approximately 45 minutes).

The meat is taken up and the gravy, which smoothed over with a little flour and sour cream and season.

The sauce is poured over the meat again.

Kartoffelmosen: Potatoes peeled, sliced and boiled in plentiful water without salt. Drain and let the potatoes vapors of the are completely dry. Whip with hand mixer, add milk, salt, pepper and finally the butter.

Tips:
Lean beef can be used as shoulder, Chuck steak, beefsteak, pork or clump.