Necessary for 4 people:
• 1 kg of beef, cut from the shoulder, in cubes
• 800 g onions
•2 cloves of garlic
• 1 teaspoon of dried marjoram
• 1 tea cumin
• 4 tbsp lard
• 2 tbsp red wine vinegar
• 4 tbsp paprika powder (mild)
•salt and pepper
Beautifully this preparation with vinegar water, the little bit of vinegar breaks all membranes between the meat and makes it very soft and tasty in the mouth. First peel the onions and cut into rings.
Sauté the onions in lard (luckily you can get it everywhere). Add garlic, marjoram and kummel. Mix the vinegar with 250 ml of water. Stir the paprika into the onions and deglaze with a dash of the vinegar water. Some more salt and pepper and add the meat,
Shake for a moment, add a splash of vinegar water. Let it boil down and then add some moisture. Towards the end, after about 3 hours, pour in enough that the meat is just underneath (goulash is more of a soup than the knitting we often make from it). Let it simmer for another ten minutes. Serve over pasta or dumplings.
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