John Myers
Mustard Goulash
The perfect mustard goulash recipe with a picture and simple step-by-step instructions.
- 1 kilogram Goulash
- 4 Onions
- Salt
- Pepper
- 800 ml Water
- 1 teaspoon Caraway seeds
- 1 Clove
- 2 Discs Pumpernickel
- 1 Cucumber
- 2 tablespoon Mustard hot
- Parsely
- Wash off the goulash, dab it off well and fry it in portions in the hot oil.
- Peel the onions, cut in half, cut into strips, add to the meat and fry
- Now season the whole thing with salt and pepper, deglaze with the water, add the caraway seeds and the cloves and cook covered for about 90 minutes.
- Peel the cucumber, remove the seeds and cut into cubes, finely chop the pumpernickel and add both to the goulash, braise for 10 minutes
- Finally add the mustard, season again with salt and pepper.
- Arrange the goulash on a plate and sprinkle with chopped parsley and serve with potatoes.
- I wish you bon appetit; 🙂
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