Goulash

Name: Goulash (Gulasz)
Cuisine: Polish
Ingredients: bay leaf, oregano, thyme; bay leaf, oregano, thyme; salt and pepper; salt and pepper; soup vegetables (carrots, onion, leek, parsley, peas); soup vegetables (carrots, onion, leek, parsley, peas); soup vegetables (carrots, onion, leek, parsley, peas); bay leaf, oregano, thyme; 1 lb (450 g) meat, like veal, beef, pork, or mutton; soup vegetables (carrots, onion, leek, parsley, peas); ½ onion; soup vegetables (carrots, onion, leek, parsley, peas); soup vegetables (carrots, onion, leek, parsley, peas); 1 lb (450 g) meat, like veal, beef, pork, or mutton; 1 lb (450 g) meat, like veal, beef, pork, or mutton; 3 tbsp flour; 1 lb (450 g) meat, like veal, beef, pork, or mutton

Gulasz

Preparation info

Difficulty
Medium

Appears in

Authentic Polish Cooking

By Marianna Dworak

Published 2016

About

Ingredients

1 lb (450 g) meat, like veal, beef, pork, or mutton
3

Europe
Poland
Main course
Eastern Europe

Method

Clean the meat and chop into small pieces. Sprinkle with 1 tablespoon of flour and cook in 2 tablespoons of oil, along with the chopped onion, in a skillet until brown.
Place the fried meat and onion into a pot, and cook, covered, in half-cup (120 ml) of water.