German goulash
Instructions
You freeze the meat piece, cut it with greater ease, and then reduce it to 1 cm thick slices.
Divide each slice into strips and then cut them into cubes.
Melt the butter in a saucepan, saucepot and finely chopped onions, moderate heat for 3-4 minutes, stirring constantly with a wooden spoon.
Sprinkle the mixture with a teaspoon of paprika and lower the heat to a minimum, to allow the dust to be absorbed by the spicy dressing and onions.
Be careful not to burn.
Add the tomato paste, stirring to mix well, then pour the vinegar.
Salt the meat cubes and put them in the saucepan, then add the garlic, caraway and Marjoram.
Pour on so much water just enough to cover it and simmer at moderate heat in covered container for 20 minutes.
Spent the time indicated, add the potatoes, peeled and cut into cubes.
Add more water to cover the ingredients and pass the stew in a preheated oven (150 degrees), casserole, for a couple of hours.
Ingredients and dosing for 4 persons
- 600 g of beef (shoulder)
- 200 g of onions
- 30 g of butter
- 1 tablespoon of sweet paprika powder
- 1 tablespoon of tomato paste
- 1 tablespoon of wine vinegar
- Salt
- 1 clove of garlic
- 1 pinch of ground cumin
- 1/2 teaspoon of marjoram
- 200 g of potato