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Goulash from Beef Leg

5 from 5 votes
Prep Time 40 mins
Cook Time 1 hr 40 mins
Total Time 2 hrs 20 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

For the broth I need

  • 1 middle Carrot
  • 2 small Fresh onion
  • 1 small piece. Celery
  • 2 Piece Garlic fresh
  • 1 Tablespoon Flour to dust
  • Spices to go with it
  • Salt, pepper, paprika powder, chakalaka
  • Tomato paste concentrated three times
  • 2 Piece Fry the pulp from the slices for frying
  • 1 cups Cream
  • 2 Piece Marrow bone (from the leg disk)
  • Skin parts of the leg discs
  • 2 Piece Fresh onion
  • 1 Piece Carrot + peel of it
  • 2 Piece Garlic cloves

Dry roast the spices

  • 5 Piece Juniper berries (press down)
  • 2 Piece Allspice grains
  • Bay leaves broken dry
  • Caraway seeds
  • Water to pour on
  • Good teaspoon of my vegetable paste

Instructions
 

Preparations:

  • The first thing I do is detach the bone from the meat: Detach the marrow from the bone. A saucepan comes on the stove, in which I roast the dry spices until they shine. Then I add the meat leftovers to roast them, I add the vegetables and pour water over them so that everything is covered. It can now simmer like this.

The meat .

  • I cut the meat into pieces: melt the bone marrow in a saucepan and sear the floured meat in it. (Allow time and no salt yet) Stir in the tomato paste, let it roast a little and pour the broth over it. As far as that is covered. I cut the baking paper to the size of a pot, put it on the meat and switch back so that it only simmers.
  • This can now be finished slowly without any action. I still had boiled potatoes that I seared for fried potatoes. The goulash is a reduced one, now I taste it with salt, pepper, paprika powder and the great Chakalaka spice. Refine with cream if you like it. Yes, that's it.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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