INGREDIENTS
- – Roast beef 500 g
- – Onion 2 items.
- – Flour 4 tbsp.
- – White wine 1 glass.
- – Pine mushroom 40 g
- – Tomates 2 unid.
- – Bell pepper 1 unit.
- – Paprika 1 to 2 spoons.
- – Heat c/n.
- – Laurel.
- – Sal
- – Pepper
- Potatoes browned with positive herbs
- – Potatoes 1 kg.
- – Thyme, oregano, bay leaf, rosemary and paprika.
- – Sal
- – Oil for frying
We share with you the recipe for a scrumptious goulash, a spicy dish made primarily with meat, accompanied by doré potatoes with positive herbs.
PROCEDURE:
Para the goulash:
1. Minimize the onion into cubes.
2. Defat the meat and minimize into cubes measuring 2 cm on both sides.
3. Evenly coat the meat cubes in flour whereas cooking.
4. On a disc, sauté the meat with oil. Add the onion, the bell pepper and eventually the pine mushrooms beforehand hydrated in black tea, stirring to forestall it from sticking to the underside. Add the diced tomato and paprika.
5. Deglaze with white wine and add broth to cowl the substances, cowl and cook dinner over low warmth till the liquid is concentrated, add one other little extra scorching broth to cowl the substances, repeat the operation till the meat could be very tender and The preparation takes consistency and with little liquid (approx. 2 hours).
For the potatoes, brown them with positive herbs:
1. Peel the potatoes and minimize them into massive cubes, then boil water in a pot and blanch for 10 minutes, take away them, cool them in ice water, stopping the cooking.
2. In a frying pan with oil at roughly 160 levels, fry the potatoes.
3. Take away and sprinkle with the positive herbs.
4. Plate and eat with pals.
