Goulash Andrássy

For the goulash Andrássy season the meat cubes with salt, pepper, cumin and garlic and fry in hot THEA with the onion strips.

Add paprika strips and paprika powder, pour some soup. Cover meat and steam until not quite tender, about ½ hour.

Add diced potatoes, tomato quarters and cream to the goulash, season to taste and cover and simmer gently for another hour.

Serve the goulash Andrássy with pieces of pepperoni and parsley.

Preparation Tip:

Serve with the goulash Andrássy spaetzle as a side dish.

Related Recipes:

GoulashFor the goulash, first cut the beef into cubes and fry in portions in hot fat, set aside. Peel and dice the... Goulash Soup with LemongrassFor the goulash soup, brown the meat cubes properly on all sides in the heated butter fat (about 10 minutes)... Goulash SoupFor the goulash soup, first dice potatoes and boil in salted water until soft. Cut meat into small cubes. Cut... Goulash SoupFor the goulash soup, rinse the meat, dry it and chop it into cubes. Separate the onions from the peel and... Goulash StewFor the goulash stew, first remove the skin from the onions and cut them into cubes. Heat the oil in a large... Goulash SoupFor the goulash soup, fry the onions in the lard, stirring continuously until golden brown, add the paprika... Red Wine GoulashFor the red wine goulash, cut bacon into cubes, fry. Roughly divide onion and fry as well, fry meat as well... Potato and Vegetable Soup with Black Forest HamFor the potato-vegetable soup with black forest ham, first cut onion, garlic, carrot, yellow beet ,celery and... Goulash Soup À La SacherCut beef into 1 cm cubes, bacon into small cubes. Finely chop the onions. Heat lard in a saucepan and fry... Entrecôte Strips Japanese StyleFor the Japanese-style entrecôte strips, cut the entrecôte into 3 cm wide strips. Finely grate ginger and...