John Myers
Goulash Stew
The perfect goulash stew recipe with a picture and simple step-by-step instructions.
- 500 g Goulash half beef half pork
- 1 essl Tomato paste concentrated three times
- 2 size Onions
- 0,5 pole Leek cut into slices
- 200 g Peppers cut into strips
- 2 size Raw potatoes cut into small cubes
- 200 g Sliced brown mushrooms
- 1 20ml Canned corn kernels
- 2 Garlic cloves chopped
- 1 l Vegetable broth
- 0,5 l Beef stock from the glass
- 1 teaspoon Chilli flakes
- Chopped parsley
- Salt, rose peppers individually a few drops of tobasco
- Some oil
- Fry the goulash in hot oil in a pan. Then add the tomato paste and sauté for 2 minutes with a little salt.
- Put the goulash in a large pot. Brown the coarsely chopped onions in the pan used for the goulash. Add to the goulash.
- Put the paprika, leek and garlic in the pot and sauté briefly again. With broth and beef stock approx. 1.5 hours. Simmer.
- Add the potato cubes and cook for another 0.5 hours.
- Fry the mushrooms briefly and put them in the pot. Add the drained corn kernels and season with rose pepper and salt.
- Pour chopped parsley on top and serve with a baguette. For those who like it hot, put tobasco on the table.
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