Tyrolean goulash
Instructions
Peel the onions, chop finely and brown them in a pan with peeled garlic, oil and butter.
Add the meat and Brown for 5 minutes add the tomatoes, paprika, cumin, bay leaf, salt, pepper, water and die.
Bring to a boil and cook for 50 minutes
Peel the potatoes and cut them into pieces.
When cooked, place them in the saucepan and cook for another 20 minutes
Add salt and pepper and serve hot goulash in a soup-tureen.
Ingredients and dosing for 4 persons
- 600 g lean beef nuts
- 300 g onions
- 200 g of tomato pulp
- 500 g of potatoes
- 1 garlic clove
- 50 g extra virgin olive oil
- 30 g soft butter
- 400 g water
- 2 Bay leaves
- a nut
- salt and pepper
- paprika and cumin to taste