John Myers
Goulash from Beef Leg
The perfect goulash from beef leg recipe with a picture and simple step-by-step instructions.
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
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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