John Myers
Fillet Goulash
The perfect fillet goulash recipe with a picture and simple step-by-step instructions.
- 400 g Pork tenderloin
- 50 g Ham cubes
- 1 Onion
- 1 small Red pepper
- 125 ml Meatsoup
- 1 tbsp Flour
- 100 ml Cream for cooking
- Chilli salt, pepper from the mill
- 1 pinch Sugar
- 1 tbsp Clarified butter
- Wash the fillet, pat dry, cut into slices and cut them in half. Peel the onion and dice finely. Clean and wash the pepper and cut into fine strips.
- Heat the butter lard in a pan and fry the meat in it, turning. Take out and keep warm.
- Fry the onion in the frying fat, dust with flour and add meat stock and cream to boil. Put the meat and ham cubes in the sauce and cover and let simmer for about 15-20 minutes.
- Season to taste with chilli salt, pepper from the mill and sugar.
- Broccoli and noodles go well with it.
Facebook Comments