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Goulash in bread, Prescriptions, Any category, Any kitchen, Main dishes, Caucasian cuisine, Goulash, Beef goulash

Ingredients portion 4

Beef 300g

Pork smoked bacon 80 g

Carrots 100 g

Onions 100 g

Potatoes 100 g

Sweet pepper ½ piece

Tomatoes 1 piece

Tomato paste 1 tablespoon

Sweet paprika 10 g

Caraway 3 g

Oregano 1 g

Thyme 1 sprig

Wheat flour 1 tablespoon

Ground black pepper to taste

Salt to taste

Cooking instructions 1 hour

1 Rinse the meat under running water and cut into small pieces. Heat a frying pan with browned lard and fry the meat pieces on all sides until crispy, then add the flour and fry. Add a tablespoon of aromatic paprika and cumin to the meat, then add the tomato paste. Pour the stock or water into a saucepan, ready-made. Braise the meat over a medium heat until softened.

2 Peel and slice the onion, peel and dice the carrot and bake with the onion in the oven.

3 Add the roasted onion and carrots to the meat, rinse and peel the potatoes, dice them and add them to the pan with the meat. Rinse and peel the bell peppers and cut into medium-sized chunks, cut the tomatoes into pieces and add them to the pan, then add the oregano and thyme.

4 Bring the liquid in the pan to the boil, then simmer the goulash for another 10 to 15 minutes on a low heat under a lid. Take the pan off the cooker and allow the goulash to cool and infuse.

5 You can serve it either in bread or separately.

American pecan pie

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .