Beef goulash, beef stew


750 g beef

80 g fat,

500 g onions,

10 g sweet paprika,

1 teaspoon cumin

1 teaspoon marjoram,


3 cloves garlic,

30 g plain flour

1 l broth cubes


On stew beef best use of plywood, but is also suitable meat from beef shoulder. Rinse, dry and possibly get rid of solid membranes and tendons. Cut it into large cubes. Peel onion and cut it into small cubes. Prepare the broth.
Heat the lard in a pan (you can also use bacon) and fry it all chopped onion. Once the light yellow, add the sliced meat and fry.

Season with salt, add pepper, marjoram, cumin and garlic. Mix well and pour the broth so that the meat is submerged. Meat simmer with the lid on low heat, we expect that it will take about an hour or up to an hour and a half. It depends on the quality of the meat.

If you need podléváme broth and stir. When the meat is semi-soft, partly vysmahnout let the juice, sprinkle with flour, stir, fry and then re-pour broth and simmer until meat is tender. The finished stew přisolíme as needed.

Serve with dumplings or bread or pastries.
To prepare the stew, there are hundreds of advanced techniques, and it is true that it can handle most men. The above basic procedure can be varied to some extent – who likes sharper, add hot peppers should be part of who likes garlic, add more garlic etc.

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