GROUND MEAT GOULASH
Köttfärsgulasch
Classical goulash, served with rice and made from ground meat.
Serves 4
1 lb ground meat (50/50 beef/pork)
2 tablespoons butter or margarine
2 onions
2 red bell peppers
2 teaspoons paprika
½ teaspoon whole caraway
3 tablespoons tomato paste
1 can crushed tomatoes, approx 14 oz
0.4 cup water
3 tablespoons veal fond
1 teaspoon salt
some black pepper
3 tablespoons finely chopped parsley
Decoration:
chopped parsley
Peel and finely chop the onions. Trim and dice the bell peppers. Heat up the fat and fry onions and bell peppers until smooth without coloring. Add spices and sizzle on for about 2 minutes.
Increase the heat and add the ground meat. Fry until crumbly. Add tomato paste, crushed tomatoes, water and veal fond. Cover and boil for about 15 minutes. Flavor to taste and sprinkle with chopped parsley. If you think the stew is too thick, dilute with some liquid.
Serve with boiled rice and bread.
Enjoy!
Bella
Köttfärsgulasch
Classical goulash, served with rice and made from ground meat.
Serves 4
1 lb ground meat (50/50 beef/pork)
2 tablespoons butter or margarine
2 onions
2 red bell peppers
2 teaspoons paprika
½ teaspoon whole caraway
3 tablespoons tomato paste
1 can crushed tomatoes, approx 14 oz
0.4 cup water
3 tablespoons veal fond
1 teaspoon salt
some black pepper
3 tablespoons finely chopped parsley
Decoration:
chopped parsley
Peel and finely chop the onions. Trim and dice the bell peppers. Heat up the fat and fry onions and bell peppers until smooth without coloring. Add spices and sizzle on for about 2 minutes.
Increase the heat and add the ground meat. Fry until crumbly. Add tomato paste, crushed tomatoes, water and veal fond. Cover and boil for about 15 minutes. Flavor to taste and sprinkle with chopped parsley. If you think the stew is too thick, dilute with some liquid.
Serve with boiled rice and bread.
Enjoy!
Bella
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