John Myers
Cooking: Goulash with Oriental Touch
The perfect cooking: goulash with oriental touch recipe with a picture and simple step-by-step instructions.
- 500 g Beef goulash (ma) fresh
- 1 Fresh onion
- 3 Potatoes
- 3 Pointed peppers green
- 1 Red peppers
- 3 tbsp Pepper sauce
- Alternatively Ajvar
- 1 Canned tomatoes chopped
- 100 g Chickpeas canned
- 500 ml Water
- 10 Chestnuts pre-cooked and peeled
- 1 pinch Ground cumin
- Salt
- Crushed red pepper
- Oil
- Peel and chop the onion. Peel the peppers, remove the seeds and membranes and cut into small pieces. Peel the potatoes and cut into cubes.
- Heat the oil in a pan. Steam the onions in it until translucent, then add the potatoes, then the peppers.
- Now stir in the paprika sauce and spices and sauté.
- Put the meat, water, tomatoes, chickpeas and the contents of the pan in a saucepan, bring to the boil and simmer over a low heat with the lid on for about 2 hours.
- Chop the chestnuts into small pieces and add them to the pot after about 1.5 hours of cooking.
Facebook Comments