John Myers
Goulash Hunter -Art
The perfect goulash hunter -art recipe with a picture and simple step-by-step instructions.
- 1 kg Pork goulash
- 1 tbsp Oil
- Salt pepper
- 80 g Bacon cubes
- 1 size Chopped onion
- 1 teaspoon Mustard hot
- 1,5 tbsp Tomato paste concentrated three times
- 0,125 l White wine
- 0,5 l Meatsoup
- 1 Glass Mushrooms
- 50 ml Cream
- 1 tbsp Strength
- Pat the meat dry and fry in portions in the hot fat, remove and set aside, season with salt and pepper
- Fry the bacon and onions in the remaining fat, add the mustard and tomato paste, roast with … deglaze with half of the wine and let it boil down, then add the rest of the wine and let it simmer again up to halfway. Pour in the stock and put in the meat, simmer gently for at least 1.5 hours until the meat is soft.
- Drain the mushrooms and add the cream to the sauce, simmer for another 5 minutes. Mix in the starch and, if you like, thicken the sauce with it, season to taste and, if necessary, add a little salt or pepper.
- Pasta, rice or mashed potatoes go well with it …
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