John Myers
Classic Goulash – Half and Half
The perfect classic goulash – half and half recipe with a picture and simple step-by-step instructions.
- 750 g Pork, cut into cubes
- 750 g Beef, cut into cubes
- 1 piece Onion
- 2 piece Medium-Sized tomatoes
- 0,5 piece Paprika
- 2 tbsp Mustard
- 2 tbsp Tomato paste
- 2 piece Garlic cloves
- 1 tsp Beef broth
- Water
- Clarified butter
- Fry the meat in clarified butter until it is browned and take it out of the pan.
- Cut the vegetables (except the garlic) into small cubes and fry them in the saucepan in which the meat was seared with a small piece of clarified butter until they are translucent.
- Add the meat to the vegetables. Press on the garlic cloves and add to the meat and vegetables. Then add the mustard and tomato paste and fry both not too hot and mix with the meat.
- Add sips of water while continuing to stir. The result is a creamy sauce.
- Add the beef broth.
- Let the covered saucepan simmer on low heat for 60 to 90 minutes. Remove the crushed garlic cloves from the goulash before serving.
- Serve with spaetzle, noodles, rice or potatoes. Good Appetite!
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