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Print this Recipe    Goulash 04

Hungarian Szeged Goulash
(FOR 4 PERSONS)

Finely chop a large onion and lightly fry in 2 tablespoons of fat.
Sprinkle with 1 teaspoon of red paprika, toss in 400 g beef cut
into cubes, add salt, a green pepper and a tomato and steam under
lid until almost tender. Add 200 g of mixed sliced carrot and
parsley root, 300 g diced potatoes, caraway seeds if liked, and
1.2 liter of water. Cover and simmer until tender. When serving
a few rings of hot green peppers can be added to garnish.

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