Usuba
Hungarian Goulash in Bread Bowl
Fragrant beef goulash with vegetables and paprika, served in an edible bread bowl. The meat is stewed until tender, then cooked with potatoes, carrots, and tomatoes. The dish turns out hearty and festive.
- Total
- 30 min
- Standard serving
- 411.8 g
Ingredients
Total 12
Instructions
- 1
Step 1
Heat the vegetable oil in a deep frying pan over medium heat. Finely chop the onion and fry it until transparent.
- 2
Step 2
Cut the beef into 2 cm cubes. Add ground paprika to the onion, mix well and fry for half a minute. Put the meat in the pan.
- 3
Step 3
When the meat releases its juices and comes to a boil, reduce the heat to minimum. Cover the pan with a lid and braise the meat in its own juice, adding boiling water as needed, for 1–2 hours until completely tender. Add salt and ground black pepper.
- 4
Step 4
Transfer the meat from the pan to a pot, pour in 1 liter of boiling water and place on high heat.
- 5
Step 5
Peel the potatoes and cut them into large pieces. Cut the carrots into thin slices. When the soup comes to a boil, add the potatoes and carrots.
- 6
Step 6
Bring the soup to a boil, reduce heat and simmer for 15–20 minutes until the potatoes are cooked.
- 7
Step 7
Cut the sweet pepper into thin strips. Peel the tomatoes and cut them into small cubes. Add the pepper, tomatoes, and bay leaf to the pot. Cook for 5–7 minutes. Remove the bay leaf.
- 8
Step 8
Dry the buns. Cut off the top of each bun. Carefully remove the crumb, leaving walls 1–1.5 cm thick. Pour the goulash into bread bowls and serve immediately.
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