Goulash or gulyás originates from the Hungarian cuisine, and is widely distributed. Goulash is mostly prepared in Central Europe and in the Balkan countries.
By tradition, the goulash is considered like a simple home cooked meal. In most of the countries the goulash is commonly eaten in restaurants, because it is needed long time for cooking this meal, so that makes the goulash an impractical meal for a busy family.
- 200 milliliters of red wine
- pinch of salt
- 40 grams Butter
- 1 Pepper
- 500 grams of mushrooms
- little starch
- 2 cloves of Onion
- 200 grams sour cream
- 300 grams Tomato
- bit small spoon ground black pepper
Preparation time: 20 min.
Cooking time: 40 min.
Clean the mushrooms and cut into larger pieces, then clean the spring onions and cut into wheels.
Wash the pepper, clean the seeds and cut into pieces. Melt the butter and on it fry the mushrooms, peppers and the spring onions. Season to taste. Pour with wine, cover and leave to simmer for 10 minutes.
Wash the tomatoes, cut them in a half, clean the seeds and finely shred them. Then add them to the goulash and leave it to simmer on a low heat. Then add the sour cream and resume with simmering. Add one spoon of starch and cook until the goulash thicken.
Serve with gnocchi or cooked macaroni.