Beef goulash
Instructions
Clean up the piece of meat by nerves etc.
and ritagliatelo to about 2 cm dice.
Peel the onions finely chopped, crushed cumin seeds on the cutting board and heat the oil in a saucepan and fry the garlic and cumin.
When garlic is golden, add the onions and let them wither pinwheels.
Pass the dice of meat in sweet paprika and add them to the onions as they begin to take color.
Turn up the heat and stirring often do Brown the meat insaporendola with salt and paprika.
Wet with wine and, when it is shaded, with three ladles of hot water.
Lower the heat to a minimum, with and continue cooking for about 2 hours, until the meat will become tender and the onions have turned into a thick cream and perfumed.
Stir occasionally and check that the preparation does not dry out too by adding hot water when needed.
Serve the hot goulash with polenta or potatoes.
Ingredients and dosing for 6 persons
- 1000 G = = Beef
- 500 g of onions
- 4 tablespoons of olive oil
- 1/2 cup of red strong wine
- 2 cloves of garlic
- 4 tablespoons of sweet paprika
- 1 teaspoon of spicy paprika
- 1 teaspoon of cumin seeds