John Myers
Pickled Salmon Goulash
The perfect pickled salmon goulash recipe with a picture and simple step-by-step instructions.
- 800 g Pigs – roast salmon
- 2 Pc. Fresh onion
- 2 Pc. Cloves of garlic fresh
- 1 Pc. Fresh ginger
- Black pepper from the mill
- Sea salt from the mill
- Oil and vinegar
- 3 Tablespoon (level) Gravy
- Cut the pork roast into goulash cubes, then peel the onion, garlic and ginger and cut into cubes. Put the goulash cubes with the onions, garlic and ginger in a bowl and mix everything together. Now season with salt and pepper and mix. Now the bowl is filled with 2/3 oil and 1/3 vinegar.
- Then cover and put in the fridge for a day so the meat can cook through. The next day, strain everything and put the meat in a bowl. Now put a high frying pan on the electric stove on level 3 and put some oil in the pan, then add the meat and fry briefly and mix with a wooden spoon,
- so that it doesn’t burn. Then turn back to level 2 and add some water and let it simmer. You can also add some of the strained brew. From time to time add a little water and turn the meat with the wooden spoon. When the meat is ready and soft, add the meat stock.
- Mix everything with the wooden spoon and then turn back to level 1 and simmer a little more. Made dumplings and a lettuce with it. Didn’t add peppers because the ginger already has a certain spiciness. The amateur cook 1961 wishes you a lot of fun and enjoyment with inserting and cooking
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