INGREDIENTS
- Elements:
- – 1k roas beef or shoulder or ossobuco (whether it is ossobuco it has to weigh 2 kilos as a result of it has quite a lot of bone).
- – 2 massive onions, chopped.
- – 2 cloves of minced garlic.
- – 4 grated or preserved plum tomatoes.
- – Sal.
- – Black pepper.
- – 1 cda the pepper.
- – Meat broth c/n (till the meat is roofed).
- – 2 tbsp tomato extract (optionally available).
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- For the meatballs:
- – 300 g of yesterday’s bread.
- – 80 cc of milk.
- – 1 egg.
- – 1 clove garlic.
- – Perejil c/n.
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We proceed with part 5&cooking-recipesx20e3; stews that intoxicate your soul , this time Juan ready this spectacular GULASH WITH RECYCLED BREAD MEATBALLS.
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Process:
1. Lower the onion into cubes.
2. Defat the meat and minimize into cubes measuring 2 x 2 cm on either side.
3. Calmly coat the meat cubes in flour whereas cooking.
4. In a thick pot with oil, brown the meat. Add the onion, stirring to forestall it from sticking to the underside. Add the tomato extract and paprika.
5. Deglaze with pink wine and add broth to cowl the elements, cowl and prepare dinner over low warmth till the liquid is concentrated, add one other little extra scorching broth to cowl the elements and repeat the operation till the meat may be very tender and The preparation takes on a creamy consistency with little liquid (roughly 2 hours).
6. Serve over the spatzle so that they soak up all of the juice. Scrumptious and ideal for the chilly! .
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7. For the meatballs: Take away the crust from the bread.
8. Lower into small cubes (they do not should be even, kind of than 1 cm x 1 cm).
9. Add chopped garlic and parsley.
10. Add the egg and little by little the milk whereas mixing together with your fingers. We have now to attain a moist dough that may be molded with our fingers.
11. Make meatballs about 2 cm in diameter.
12. Boil for five minutes in water or broth and serve with the goulash.
