John Myers
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Meat / Beef = Beef Goulash
The perfect meat / beef = beef goulash à la biggi recipe with a picture and simple step-by-step instructions.
flesh
- Beef goulash (from nut part)
- Magic oil
- Chopped onion
- Butter oil mixture
Addition of meat
- Vine tomatoes
- Paprika (red-yellow)
- Red chilli pepper
- Tomato paste
- Roast stock (in my KB)
- Gray sea salt
- Ice cold butter
saturation
- Spaetzle
- Mixed vegetables
- You start by cutting the vegetables into small pieces and then washing them well. Put in a sieve and simply let stand to drain.
Now fry the meat.
- First fry the onion with a generous amount of butter oil mixture. I always pile the meat a bit on top of each other in the cauldron and then let my magic oil (in my KB) under the link >>>>> magic oil from Biggi`s witch kitchen >>>>> run generously over it. Now sear the meat in the cauldron for about five minutes. Then they add the tomato paste. Roast for another five minutes. Now pour in 1/2 liter of water and add the meat additions. Mix well and put the lid on. Now reduce the heat to 3/4 height. After 20 minutes, the water should have boiled off again.
- Now add the roast stock (in my KB) under the link >>>>> Roast stock for dark sauces à la Biggi >>>>> – stir – put the lid on and set the heat to 1/2 the heat. Now let the goulash simmer for an hour and a half.
- When the cooking time is up, take a piece of meat to see if it’s nice and tender. Is it still firm – then cook again.
- If everything went well, you only need a little ice-cold butter to give the sauce the necessary binding.
- As a side dish there was spaetzle and vegetables.
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