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Hungarian gaulash
Method
- Heat the oil in a non-stick casserole and fry the onions till light brown. Add the minced meat and garlic paste and fry for 2 minutes. Sprinkle the cornflour and stir well.
- Add all other ingredients except curd or sour cream and paste. Cover and cook for 15 mins.
- Stir in the curd or sour cream and pasta and remove from heat.
- Serve hot, accompanied by garlic bread.
Ingredients:
2 tbsp. refined oil
4 large onions, chopped
1/2 kg. minced meat
1/2 tsp. garlic paste
1 tbsp. cornflour
2 tsp. paprika or kashmiri chilli powder
1 cup tomato puree
1 1/2 cups stock or water
1 capsicum, chopped
1 tbsp. sugar, salt to taste
2 tbsp. thick curd or sour cream
1/2 cup cooked farfalle or any small paste shape
2 tbsp. refined oil
4 large onions, chopped
1/2 kg. minced meat
1/2 tsp. garlic paste
1 tbsp. cornflour
2 tsp. paprika or kashmiri chilli powder
1 cup tomato puree
1 1/2 cups stock or water
1 capsicum, chopped
1 tbsp. sugar, salt to taste
2 tbsp. thick curd or sour cream
1/2 cup cooked farfalle or any small paste shape
RECIPES BY REHANA KHAMBATY
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