Food recipes
VAL PUSTERIA-Style and design GOULASH
VAL PUSTERIA-Style and design GOULASH gulasch della val pusteria 2 tbsp. (30 ml) additional-virgin olive oil 1 3/4 pounds. (800 g) beef chuck, slice into 2-inch (5 cm) elements 5 onions, chopped 1 oz. (25 g) all-expla...
VAL PUSTERIA-Style and design GOULASH
gulasch della val pusteria
2 tbsp. (30 ml) additional-virgin olive oil
1 3/4 pounds. (800 g) beef chuck,
slice into 2-inch (5 cm) elements
5 onions, chopped
1 oz. (25 g) all-explanation flour
(concerning 1/4 cup)
1 tsp. (5 g) paprika
3/4 cup additionally 1 1/2 tbsp. (200 ml)
pink wine
1 sprig refreshing rosemary
1 new bay leaf
1 sprig new marjoram
Zest of 1 lemon
1 oz. (30 g) tomato paste
Salt and recently floor black pepper
to style Warmth the oil inside a superior skillet above medium superior and sauté the beef
and onions for a couple minutes right up until flippantly browned.
Dissolve the flour and paprika inside a small lukewarm water and pour
about the meat. Increase the pink wine and simmer right up until it evaporates.
Incorporate the herbs, lemon zest, and tomato paste and merge perfectly. Include
at minimum a cup of water, include, and simmer carefully for at minimal
2 hrs, until eventually the meat is fork-comfortable. If it turns into way too dry, include
a very little even more water. Period with salt and pepper.
This dish can be helped with polenta, boiled potatoes, or flour
dumplings.
gulasch della val pusteria
2 tbsp. (30 ml) additional-virgin olive oil
1 3/4 pounds. (800 g) beef chuck,
slice into 2-inch (5 cm) elements
5 onions, chopped
1 oz. (25 g) all-explanation flour
(concerning 1/4 cup)
1 tsp. (5 g) paprika
3/4 cup additionally 1 1/2 tbsp. (200 ml)
pink wine
1 sprig refreshing rosemary
1 new bay leaf
1 sprig new marjoram
Zest of 1 lemon
1 oz. (30 g) tomato paste
Salt and recently floor black pepper
to style Warmth the oil inside a superior skillet above medium superior and sauté the beef
and onions for a couple minutes right up until flippantly browned.
Dissolve the flour and paprika inside a small lukewarm water and pour
about the meat. Increase the pink wine and simmer right up until it evaporates.
Incorporate the herbs, lemon zest, and tomato paste and merge perfectly. Include
at minimum a cup of water, include, and simmer carefully for at minimal
2 hrs, until eventually the meat is fork-comfortable. If it turns into way too dry, include
a very little even more water. Period with salt and pepper.
This dish can be helped with polenta, boiled potatoes, or flour
dumplings.