Tag Archives: Goulash

Goulash

This stew is cooked to an old family recipe and is very tender. In a Dutch oven or a large square pan heat the butter fat, such as strong. Beef stew fry portions vigorously until it browns slightly. If you inflict too much goulash at a time, a lot of meat juice is made from the roast and a cook, so that the stew would be tough. Finished roast stew on a deep plate set. Onions and garlic in large cubes and lightly fry in the frying fat, but not brown, so the garlic does not taste bitter.

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Two green peppers cut into large cubes, as shown on the above image, and set aside. Stir in tomato puree and season the onions with spicy pepper, salt and a pinch of cayenne pepper. Pour dry red wine and loosen the gravy while stirring with a wooden spoon from the floor. Add stew and pour the collected juices into the sauce. Cover and simmer a stew on the average temperature is about 90 minutes. Stirring occasionally short. 10 minutes before end of cooking peppers mixed with the stew. Continue reading