An important rule for all kinds of goulash, pörkölt and paprikás is to start by frying the onions in the fat until light gold (never darker), take the pan off the fire, immediately add the paprika powder to the hot mixture and stir well, then add the meat and stir again to coat the meat well with the onion-fat-paprika mixture before returning the pot to the fire.
Ingredients:
- 1 red onion
- 2 table spoon of olive oil
- 3 cloves of garlic
- 11 oz of beef shanks
- 1 Hungarian wax pepper (green)
- 1 tomato
- grind rye
- salt
- red pepper
- 1 carrot
- parsley
- 1 small celery
- 14 oz of potato