How to prepare Hungarian goulash
Chop the onion and cut the bacon into strips.
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Pour the oil into the pan and fry the pancetta until golden brown. Remove it from the pan and set it aside.
Add the beef to the same pan and let it brown. Remove it from the pot.
Sauté the onion until soft. Return the meat to the casserole and stir.
Season with salt, pepper, rosemary, thyme, cumin, tomato paste, sweet and spicy paprika.
Pour in the red wine to deglaze, then the water and add the bay leaves.
Cover and cook for 30 minutes or until the meat is soft and tender.
Serve the goulash hot.
storage
You can store the goulash in the refrigerator for 2 days in an airtight container. When you heat it, add half a glass of hot water
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