Description
Delicious, fragrant dish. Some eat goulash as a soup, others consider it the second dish. Someone is eating bread and someone like my husband, requires you to add boiled potatoes. But most importantly, like all goulash! Help yourself and you!
Ingredients
-
Juniper
8 piece
-
Black pepper
8 piece
-
Bay leaf
5 piece
-
Thyme
1 tsp
-
Water
1000 ml
-
Pork
600 g
-
Carrots
2 piece
-
Onion
1 piece
-
Puree tomato
100 g
-
Dry red wine
400 ml
-
Flour
20 g
-
Butter
50 g
-
Cranberries
50 g
-
Salt
1 tsp
-
Chili
1 tsp
Cooking
In a liter of water, add pepper, juniper, Bay leaf and thyme. Cook for 15 minutes. Cool completely,
Wash the meat. Cover with cold brine and leave in the fridge all night.
Onions and carrots finely chop. Fry in sunflower oil.
Cut the meat into medium pieces. Add to the onions and carrots. Fry.
Add the tomato paste. Season with salt and pepper.
Add the red wine. Cover lid and simmer for 90 minutes.
Goulash constantly monitor, if required, add a little water. 10 minutes before the end add the chilli and cranberries. In a separate bowl, heat the oil and add the flour. Stir. Add to the goulash! Bring to a boil. Off.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.