Ingredients
1 kg beef silverside, quite dark
4-5 cloves garlic
1 large onion
3 tbsp paprika
chilli pepper optional
salt
300 g of tomato paste - very densely
pepper
4-5 tbsp flour
Photo added on
Photo author
gkostova04
Method
Cut the meat into cubes, about 3x3 cm. Grate the onion, garlic and Grind meat is kneaded with them. Rubbed with paprika and salt, put it the tomato puree and stir again, crease to rub well. Allow at least 4-5 hours in the cold, the best night. Heat oil for frying, very strong stove. The meat is put at once and cook until visibly change color. Make water, enough to cover it 3-4 cm. Reduce heat and boil 60-90 minutes, depending on the meat. When the meat is tender brand is complemented vaporized in boiling liquid, broth or water. Taste final with pepper, salt, cayenne pepper. Flour and a little water is prepared powdery milk is poured in a thin stream while stirring. Allow to simmer for 2-3 minutes. You can garnish with boiled potatoes, shpetsli, pasta strips, rice dumplings. You may Sprinkle with feta cheese or Parmesan to seal subsequently with cheese and bread bites.
Containers:
Difficulty
Average
Tested
3 users
Comments
Very tasty goulash became, although swapped part of the tomato puree tomatoes from a can. Ground them, drained juice and added to the meat only denser. When boiling I added and saliva.
The recipe is very accurate and if followed precisely, the result is guaranteed. Congratulations
Girls, thanks for the nice comments! The recipe was first heard in Germany, by the wife of the brother of my husband (I gave a great explanation, hahaha :)), which is a Hungarian origin. The recipe is traditional in their family and she taught me how to do, I was 23 years old and I could not even slice the onion :) I am glad that you liked you and me!
I wonder - tomato paste prevent burning you when you fry the meat?
diki107, when the cold meat from the refrigerator at once put in hot oil, it takes a great deal of temperature. Tomato paste prevent burning because confused because if something seems to go just scraped gently with a wooden paddle. When I finally put the water with blade pass once the bottom, to dissolve Nagar in sauce. All these fried lightly attached components (soot) provide essential flavor of the finished dish. Tomato paste flavor develops exactly when frying, and I know as of Persian cuisine recipes where sevsem natural fry the onions, then tomato paste and then already other products.
better explanation I hoped! Thank you!
great result! Thanks for the recipe and explanation! Let the meat overnight in the refrigerator and get super lean - straight melting ... I added cumin!
Daniela, enjoying great result and a nice review :) Thanks!