Derunes with goulash
Author:
Cooking Together
Servings: 4
Cooking time: 1 h
Amazing tandem of ruddy Ukrainian derunes with flavorful Hungarian goulash.
Ingredients
| DEROONS: |
| peeled potatoes 600 g |
| egg 1 pc |
| wheat flour 30 g |
| onion 60 g |
| vegetable oil 80 ml |
| salt to taste |
| black pepper to taste |
| marjoram to taste |
| GULASH: |
| beef 0.5 kg |
| meat broth 0.5 liters |
| onions 150 g |
| sweet pepper 250 g |
| garlic 3 cloves |
| tomato paste 20 g |
| wheat flour 30 g |
| vegetable oil 40 ml |
| goulash seasoning to taste |
| salt to taste |
| black pepper to taste |
Instructions
Step 1
Fry the chopped garlic and onion and the diced sweet pepper in vegetable oil until brown. Add the tomato paste and fry for another minute. Transfer everything to a saucepan.
Step 2
Cut beef into small cubes, coat in flour, fry in vegetable oil until browned. Put it into the pot with the vegetables and pour hot broth over it. Add goulash seasoning, salt and black pepper. Stew under a lid at medium temperature for 30-40 minutes.
Step 3
Mix grated potatoes and onions with salt, pepper, flour, egg and marjoram. Fry the derunes, 12-14 cm in diameter, in vegetable oil. Serve with goulash. Bon appetit.
