This goulash soup tastes particularly good on a cold winter evening. But it's actually a good tasty accompaniment at any time. There are various recipes for it, but this was one of the best.
Sometimes I make my own Gulasch, but served like this is even better.
It can be prepared by mixing the potatoes, carrots, peppers and tomato puree with the meat in the roasting pan, season with salt and cook briefly. If necessary, add a little wine, add the tomatoes with their juice and bay leaf, bring to the boil. Cover and simmer over a low heat for approx. 2 hours cooking .
A great snack here is a langos, which means flame and comes from the fact that langos were originally made from bread dough. It was fried in oil. Originally, lángos was eaten for breakfast on days when freshly baked bread was maked.
Or maybe an Kürtöskalacs also a typical Hungarian market pastry. Sweet and usually baked over an open fire. It is sprinkled with a cinnamon and sugar mixture, crushed nuts before the baking.
Thank for stopping by, have a great day!
