Presidential stew goulash





250 g or a little more smoked belly, 1 kg onion, 1 kg of beef

plywood, red wine, 1 potato, bread crust, 1 smoked sausage, 1 tsp
flour, 1 carrot, parsley root bit, a little celery, sweet
red pepper, salt, chillies, juniper, marjoram, 1 tablespoon currant
  jam, lemon peel, 1 teaspoon ketchup, oil, whipped 1

Smoked bacon into small cubes, fits into a larger pot

A sharply fry until until a lot of fat from the bacon left over only
medium brown greaves. Cut the onion into small cubes and toss to like this
prepared fat, stirring will wait until the glassy gold. Then add on
diced chuck, stir, let nepodlité moment, then start
baste with red wine. Comes the most important phase, that is, self-cooking stew.
Is finished until the shank is entirely soft, but it does not disintegrate. The slower cooking, thereby
goulash is better. About ten minutes before end of cooking add one finely
chopped crust of bread and a small grated potato

  (both for thickening) and one finely chopped smoked sausage and spoon smooth
flour. At the same time possible to produce large skillet jelly to taste. Makes as follows: hot oil can first chopped or grated
carrots and a little similarly prepared parsley and celery. When it is more or less
fried, add other ingredients – salt, lots of red sweet peppers, proportionate
amount (not too small) crushed chilli peppers, or other
hot spices, crushed pepper and juniper !, especially marjoram, some more green
herbs, spoon currant jam, enough grated lemon rind, spoon
ketchup, any other spices of your choice. It all adds up to a few
few minutes stirring fried in oil, which opens all tastes

and blend in with the oil. The contents of the pan, then add to the pot of stew, two minutes on
low heat stirred vigorously, then goulash removed and allowed to cool. When completely cool, stir into it one beaten whipped cream.

Den allowed to rest and the next day warmed her.

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