Description
The recipe for this dish was posted on the website in 2008 by user gnomik called "Beef in Czech" and is illustrated with me in the framework of "Coloring". It turns out very tasty and soft meat with a delicate sauce.
Ingredients
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Beef
1 kg
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Pepper
2 piece
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Fat
100 g
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Onion
2 piece
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Garlic
6 tooth
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Peppers red hot chilli
1 piece
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Cumin
1 tsp
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Tomato paste
6 Tbsp
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Dark beer
1 l
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Flour
1 Tbsp
Cooking
Meat cut into cubes.
Bacon cut into strips and fry in a small amount of oil.
Onions to clear, cut half rings and add to the bacon, sprinkle with caraway seeds and simmer until onions are softened, stirring occasionally.
Bell peppers wash and cut into cubes.
Upload it to the onion with lard, add tomato paste, stir and simmer until the peppers will not be soft.
Mix meat with crushed garlic and hot pepper and add to other ingredients.
Pour all the beer, it should cover the goulash and season with salt, cover, put on low heat and simmer until the meat is tender.
Last 5 minutes remove the lid and bring to readiness. If you want to make the sauce more thick, add a spoonful of flour and mix well. That's all... enjoy your meal!!!
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