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Recipe Goulash 2


Goulash 2

Recipe yeld 6 servings

Ingredients

1000 G Beef Derived From Muscle
500 G White Onions (or Onion Coppery)
4 Tablespoons Extra-virgin Olive Oil
1 / 2 Cup Strong Red Wine
2 Cloves Garlic
4 Tablespoons Sweet Paprika
1 Teaspoon Hot Paprika
Rooms

Amount Per Serving Calories: 367


Method

Clean out the piece of meat gristle, flaky skin and cut it into cubes about 2 cm.
Peel the onions and split them into 2 lengthwise and slice into thin.
Chopped cumin seeds crushing them with a meat mallet.
Heat the oil in a large saucepan and over medium heat, sauté the garlic and lightly crushed cumin.
When the garlic browned, add onions and let soften stirring often.
Pass the dice meat in paprika flour and add them if you like onions as soon as they begin to brown.
Raise the heat and, stirring often, brown the meat and season with salt and paprika spice.
Add the wine and, just this gradient, combined with 3 ladles of hot water.
Reduce heat to a minimum, Cover and simmer for about 2 hours until the meat will become tender and the onions will be transformed into a thick sauce and fragrant.
Stir occasionally and check that the preparation does not dry out too much by adding hot water when needed.
Serve goulash with polenta accompanying hot or steamed potatoes.
Check the expiration date of paprika, which is that sweet than spicy.
If no fresh preparations communicates an unpleasant bitter taste.

Find recipes for Main Dishes based on Beef


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