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Beef Glulash Recipe

No food is better on a cold cloudy day as a hearthy beef stew washed down with a glass of strong red wine warming up our body and soul.

As I lately have some time, I had been searching on the internet a few days ago. On the lookout for new, intriguing tips, inspirational recipes that I’ve never tested before, to surprise my loved ones with. Hunting for a while unfortunately couldn’t discover lots of interesting stuff. Right before I wanted to give up on it, I came across this tempting and easy treat by chance. It looked so mouth-watering on its pic, it required immediate actions.

It absolutely was not difficult to imagine just how it is made, its taste and just how much boyfriend will probably want it. Actually, it is very simple to delight him when it comes to cakes. Yes, I’m a lucky one. Or maybe he is.Anyways, I visited the website: Suncakemom and used the comprehensive instuctions which were coupled with impressive photographs of the method. It just makes life much simpler. I can suppose it’s a slight effort to take photos down the middle of baking in the kitchen because you usually have sticky hands thus i highly appreciate the commitment she placed in to build this blogpost .

With that said I am empowered to present my own formulas in a similar fashion. Thanks for the concept.

I had been fine tuning the main recipe create it for the taste of my family. I can say it absolutely was a terrific success. They enjoyed the flavour, the consistency and loved getting a treat such as this in the middle of a busy week. They basically asked for more, a lot more. Hence the next time I am not going to commit the same miscalculation. I am likely to multiply the quantity to make them pleased.

The Beef Goulash is from SunCakeMom

Place the lard or cooking oil into a large cooking pot and heat it up.

Add the diced onion and saute it until it gets a translucent, glassy look.

Add the diced pepper, paprika, garlic, tomato, salt, black pepper, cumin and carrot.

Add the meat and mix all together well.

Pour wine and water until the meat is submerged.

Put the lid on and cook on low heat until meat is soft and meltingly tender for about 3-4 hours.

Stir occasionally and refill liquid if it reduces below ¾ of the pot.

Let it cool for 20 minutes before serving.

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