slices about 1.5-2 cm,then reduce them into cubes.Peel and finely chop the onion.
Go to the tomato: remove the stalk, wash it and reduce this to small cubes of about 1 cm.
Peel and crush a clove of garlic.
Pour the oil into a saucepan with high sides, then add the onion.
Brown the onion well over medium heat for about 10 minutes, stirring occasionally to
prevent it from burning.
Once the onion is dried, add the meat to the pan,stir and brown for about 10 minutes,
stirring frequently until the meat sticks.
Once the meat is well sealed and browned, you can pour the paprika and cumin seeds. Mix
and pour the garlic and tomatoes, then stir again to mix everything.
Now wet with the broth (which you have previously heated) to completely cover the meat.
Cover with lid and cook over medium heat for about 1 hour and a half, checking and stirring
occasionally.
in the meantime peel the potatoes and cut them into cubes. Wash and remove the stem from
the peppers, remove the internal seeds and cut the peppers into strips about 1 cm
obliquely. Now add both the peppers and the goulash potatoes.
Stir, cover with the lid and cook for another 30 minutes. Once ready, serve your hot
Hungarian goulash, perhaps in a cuddle!
STORAGE
You can keep the goulash for a couple of days in an airtight container.
You can freeze if you have used fresh, non-thawed ingredients.
Matias Veliu, Riccione