John Myers
Contents
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Ingredients
- Beef goulash
- 2 size Red pointed pepper
- 1 size Onion
- 0,5 Clove of garlic
- Lard (or oil)
- 1 Marrow bone (also works without)
- 0,5 Glass Beef stock
- 2 Bay leaves
- 2 Marjoram
- 2 Lemon
- 2 Sugar
- 2 Caraway seed
- 2 Pomegranate syrup (or red wine)
- Salt and pepper (black spicy)
- Tomato paste
Instructions
- Chop the paprika, onion and garlic into small pieces. Meat, after washing and pat dry, season with salt and pepper.
- Sauté the onions in lard (or oil) and set aside. Paprika as well. Roast the bone briefly on both sides and remove.
- Fry the meat in lard until it is brown and briefly roast some tomato paste. Then add the beef stock and 0.5 l of water and add the vegetables, bay leaves and bones to the pot (I had a roaster).
- Let everything simmer with the lid closed for about 2.5 hours. After the initial boil, simmer gently at a lower temperature.
- I added the spices and garlic little by little. Salt and pepper a little later.
- Finally, scrape the marrow out of the middle of the bone and leave it in the sauce. Take out the bone and the laurel. Thicken with a little starch (mix with cold water beforehand).
- Season again to taste and season accordingly. The bone marrow gives the sauce a special kick, but it is also very tasty without it.
- This time without chili, but the Brazilian black pepper gave the little spiciness kick.
