yumecipe.com

Kettle goulash without kettle

    

Goulash from the kitchen range for a big family celebration.

Cook

No. of servings

18

Ready in

2 h. 30 min.

Difficulty

medium

 

 

beaf shank0lb1.5
garlic0.75oz20grams
goulash pepper2tsp2teaspoon
ground black pepper1tsp1teaspoon
ground red paprika6tsp6teaspoon
hot pepper paste-
marjoram-
onion0lb1.5
paprika5.25oz150grams
pork lard4.5oz125grams
pork shoulder0lb1.5
potatoes0lb1.5
salt6tsp6teaspoon
sterilized tomatoes14oz400grams
water¾cup200milliliters
water2.1quart2litres

1. Onion base

onion  pork lard 4.5 oz (125 g)  water ¾ cup (200 ml)

Peel an onion, chop it finely. Melt lard in a large pot, add onion and stir for about 10 minutes. Pour water in and braise onion for the next 10 minutes covered while stirring occasionally.

Onion base

2. Beef

beaf shank

Wash the meat and cut it into cubes. Add it to the onion, stir until the meat becomes sauteed.

Beef

3. 

salt 3 tsp  goulash pepper 2 tsp  ground black pepper 1 tsp  ground red paprika 6 tsp

Set the pot aside and stir in salt and spices.

4. 

water 2.1 quart (2000 ml)

Pour the meat over with warm water and cook covered 60 minutes while stirring occasionally.

5. Pork

pork shoulder  paprika 5.25 oz (150 g)  garlic 0.25 oz (10 g)

Wash the meat and cut it into cubes. Add it to beef together with pressed garlic and washed, cored green peppers, one as a whole and the rest chopped. Cook everything together for 30 more minutes.

Pork

6. 

potatoes  sterilized tomatoes 14 oz (400 g)

Peel the potatoes and wash them. Put aside one large potato into a bowl with water. Once the meat is almost done, cut the remaining potatoes into cubes and put them in the pot. Chop tomatoes and together with tomato paste from the can add them to the meat. Cook for about 20 minutes until potatoes become tender.

7. 

garlic 0.25 oz (10 g)  salt 3 tsp  hot pepper paste  marjoram

At the end add into goulash shredded potato that we previously put aside. Season with one more pressed garlic, salt, add to your taste hot pepper paste and marjoram. Bring to boil and serve the first - goulash tasting portion.

Bon appetit!

 

© 2011 - 2019 NetCorp, s.r.o. • Powered by Master_CMS 8 • Log in