From a60d659e273188ca76fcd7049cb5d66011f14c7e Mon Sep 17 00:00:00 2001 From: Patrick Wagner Date: Sat, 2 Dec 2023 08:57:10 +0100 Subject: [PATCH] Update gulasch.md --- gulasch.md | 22 ++++++++++++---------- 1 file changed, 12 insertions(+), 10 deletions(-) diff --git a/gulasch.md b/gulasch.md index 5e72d49..06d9647 100644 --- a/gulasch.md +++ b/gulasch.md @@ -1,5 +1,7 @@ # Hungarian stew or Gulasch +For 4 servings + - 1 kg beef or pork for stew - 800 g onions diced - 2 bell peppers washed, cleaned out and diced @@ -20,13 +22,13 @@ 1. Heat the oil in a large pot. 2. Dice the onion and the bell peppers. - Add onion to the oil and fry for 9 minutes while stirring. - Add the garlic and tomato paste and continue to fry it for one minute. - Now add the wine, broth, paprika, marjoram, salt, and pepper and stir. - Next, add the meat, cover the pot with a lid and reduce the heat of the stove so it only slightly boils. - Cook now for an overall time of 2 to 3 hours but check frequently if there is enough liquid and also stir. If needed, add a little more broth. - After ½ hour: add the caraway seeds and the white wine vinegar. I add them a little later so the meat doesn't get to much of that taste. - After 2 hours or 30 minutes before the goulash is ready: Add the bell peppers and continue to cook. - When the meat is cooked through, spice with salt and pepper. - Optionally add some tabasco and / or sour cream. - Serve with potatoes or pasta or dumplings or rice. \ No newline at end of file +3. Add onion to the oil and fry for 9 minutes while stirring. +4. Add the garlic and tomato paste and continue to fry it for one minute. +5. Now add the wine, broth, paprika, marjoram, salt, and pepper and stir. +6. Next, add the meat, cover the pot with a lid and reduce the heat of the stove so it only slightly boils. +7. Cook now for an overall time of 2 to 3 hours but check frequently if there is enough liquid and also stir. If needed, add a little more broth. +8. After ½ hour: add the caraway seeds and the white wine vinegar. I add them a little later so the meat doesn't get to much of that taste. +9. After 2 hours or 30 minutes before the goulash is ready: Add the bell peppers and continue to cook. +10. When the meat is cooked through, spice with salt and pepper. +11. Optionally add some tabasco and / or sour cream. +12. Serve with potatoes or pasta or dumplings or rice. \ No newline at end of file