John Myers
Cooking: Goulash with Turkish Touch
The perfect cooking: goulash with turkish touch recipe with a picture and simple step-by-step instructions.
- 100 g Dried chickpeas
- 500 g Goulash beef
- 2 tbsp Flour
- 1 tsp Ground cumin
- 0,5 tsp Crushed red pepper
- 1 pinch Ground cinnamon
- 3 Fresh onions
- 6 Garlic cloves
- 1 tbsp Tomato paste
- Salt
- Oil
- 250 ml Water
- A few hours before cooking, put the chickpeas in a container with water and soak them.
- Mix the flour and the spices. Put the goulash in a bowl or bag, add the flour mixture and mix everything well.
- Peel the onions and garlic and chop or chop. Heat the oil in a pan and steam both in it until translucent. Then take it out again.
- Now, if necessary, heat a little more oil in the pan and fry the meat in it.
- Then add onions, garlic and tomato paste.
- Pour in the water, bring to the boil and then simmer with the lid on over low heat for about 60-90 minutes.
- Then add the soaked chickpeas and simmer for another 30 minutes.
- We had noodles with it.
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