We avons thought a little escape to Hungary would be an idea … topical. This dish is a classic with many variants. As with all traditional foods, there is no single recipe. Here is a. Easy to
make and very tasty, to accompany a red "solid", for example the southern Rhone.
Preparation : 30 minutes
Baking : 2h30
For 6 people
1 kg of beef bourguignon (lodging or chuck)
500 g onions
500 gr fresh tomatoes (or crushed canned)
2 glasses of dry white wine
3 garlic cloves
2 red peppers
700 grb potato farms
2 cubes beef bouillon (to 1 liter)
4 tablespoons olive oil
Paprika (2 tablespoons), oregano (1 tablespoons)
Cut the meat into pieces 5 cm square (maximum).
Slice the onions.
Deseed peppers, cut into strips.
Peel and crush garlic.
Cut the tomatoes into pieces.
Peel the potatoes and cut into chunks.
In a frying pan, fry the pieces of beef in hot oil, heat
bright, stirring occasionally.
Salt, add onions and let them brown.
Add peppers and simmer 5 minutes.
Put the tomatoes, paprika, oregano, pepper, white wine, and boil.
Add a liter of beef stock.
Mélangez et laisser cuire à feu doux durant 2 h.
Add potatoes and cook for about 30 minutes.
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