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.
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