John Myers
Cream Goulash
The perfect cream goulash recipe with a picture and simple step-by-step instructions.
- 1 kg Beef shoulder
- 5 piece Fresh onion
- 1 cups Sour cream
- 1 tube Tomato paste concentrated three times
- 1 liter Vegetable broth powder
- 0,25 teaspoon Sweet paprika
- 0,25 teaspoon Pepper
- 1 pinch Mustard flour
- 1 pinch Ground cloves
- 1 pinch Ground caraway
- 1 pinch Mayoran
- 1 pinch Ground garlic
- 1 pinch Onion powder
- Salt and pepper
- 1 piece Bay leaf
- Well first of all, this spice mixture is my own variant.
- Wash the meat and cut into larger cubes.
- Peel and halve the onion.
- Place a large saucepan with oil. Let it get hot and fry the meat well.
- Add the onions.
- When everything is well fried, mix in the tomato paste and deglaze with the broth.
- Let everything simmer for about 1-1 1/2 hours. until the meat is tender. Then mix the spices and add to the goulash. Salt and pepper as required. And throw in the bay leaf.
- Season to taste, remove the bay leaf and finally stir in the sour cream.
- On the first day there was pasta and, as always, a salad. On the second I had boiled potatoes with tomato salad. Nothing works without a salad.
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