John Myers
Almoch Goulash Variant 1
The perfect almoch goulash variant 1 recipe with a picture and simple step-by-step instructions.
- 1,5 kg Ox meat
- 1 Sharp knife
- 4 Large onions
- 3 Garlic cloves chopped
- 3 tbsp Rapeseed oil
- 3 Pinches Freshly grated nutmeg
- 3 Heaped tablespoons Sweet paprika powder
- 2 KL Dried marjoram
- 1 liter Water
- 2 dice Soup cube clear soup, if you also use salt, only 1 cube
- 1 disc Black bread
- 1st remark: the 2-3 person household simply freezes what is left over in portions; from 4 people there won’t be much left, hi. Now to the preparation:
- Cut the meat into 3cm thick slices, parry and dice, taking care not to cut the meat cubes too big.
- Place the meat cubes in layers in a bowl and add a little pepper to each layer and a few drops of Tabasco.
- Roughly chop the onion and goblet, put the oil in a large saucepan, add the onion / garlic, roast it until translucent, sprinkle in the paprika powder, stir, then stir in the meat and stir for a minute, add the water until everything is just covered.
- Now rub a few pinches of nutmeg over it, sprinkle in 2 tablespoons of dried marjoram and, instead of salt, 2 soup cubes – clear soup and stir diligently. Put the lid on and wait until the “Gmachterl” starts to simmer.
- As soon as the goulash simmers, put the crumbled bread slice in it – this is enough to make the liquid a little thicker.
- Please make sure that the goulash is simmering quietly. Stir and taste every now and then. Almoch’s goulash is even tastier than the usual beef goulash.
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