John Myers
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Meat / Beef = Onion Meat As Goulash
The perfect meat / beef = onion meat as goulash à la biggi recipe with a picture and simple step-by-step instructions.
flesh
- Roast beef (for pieces of goulash)
- Black pepper from the mill
- Onion salt
- Sweet paprika
- Ras-El-Hanout Spice Mixture Morocco
- Black cumin
- Candied garlic (from my KB)
- Salça (Turkish tomato paste)
- White onion
Swiss chard
- Swiss chard fresh
- Gray sea salt
- Sour cream butter
- Yogurt 30%
- Lovage
- Lemon
Potato noodles
- Schupfnudeln (in my KB)
- Pepper and salt
to fry
- Butaris
- Malt beer
The day before
- You start by rubbing the meat in a mixture of Noilly Prat and onion juice in a bowl the day before and then pickling it. Then if you don’t have it in stock, prepare the candied garlic. You can find the recipe under the link >>>>> Spanish garlic >>>>. This garlic is so versatile that it is really worth stocking up.
The meat
- Let the Butaris melt in a sufficiently large roaster and add the prepared meat. Now fill in the whole amount of onion and sear everything all around. Now season the meat with the ingredients listed and, after roasting the spices once, add the stock from the bowl (insert stock) to deglaze. Stir well and let simmer for at least 1 hour. Then add the bottle of malt beer and the tomato paste and let everything reduce for about 30 minutes.
The Swiss chard
- Cut the chard into bite-sized pieces and sear them on a plate with butaris. As soon as it has turned color, add the remaining ingredients and let it simmer for 15 minutes. Finally, season again to taste.
- Fry the potato noodles in a pan with butaris and season.
- 5th final spurt: season everything again and arrange on plates.
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