My Goulash

Name: My Goulash
Yield: 1 portion(s)
Ingredients: Beef bouillon cubes + water; Olive oil for frying; Cumin seeds; 0.5-1 Garlic – chopped finely; 1 Celeriac-peeled and diced; 10 stems Celery-cut into thin slices; 1000 g Carrots-peeled and diced; 1000 g Potatoes-peeled and diced; 1200 g Peeled tomatoes; 200 g Tomato puree; 2000 g Lean beef into cubes; 5 Large onion-chopped; 750 g Parsnips-peeled and diced; 750 g Parsley roots-peeled and diced

Soups

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for My Goulash

		Beef bouillon cubes + water
		Olive oil for frying
		Cumin seeds
0.5-1		Garlic – chopped finely
1		Celeriac-peeled and diced
10	stems	Celery-cut into thin slices
1000	g	Carrots-peeled and diced
1000	g	Potatoes-peeled and diced
1200	g	Peeled tomatoes
200	g	Tomato puree
2000	g	Lean beef into cubes
5		Large onion-chopped
750	g	Parsnips-peeled and diced
750	g	Parsley roots-peeled and diced

Instructions for My Goulash

To prepare the My Goulash recipe, please follow these instructions:

Roast beef with salt and pepper--it must not boil, so if too much meat juice poured it just from and added later.

Add the onion, hvigløg, and celery and cook for a few minutes.

Tomato paste and peeled tomatoes added with oksebouillonen (you can always add more water later).

Let it stand and simmer while you fry the root vegetables are golden. Root vegetables are added to the soup approximately 10 min. before serving.

Water is added to the right consistency is achieved.

The soup season with salt pepper and cumin and served with a dollop of sour cream on top and flutes alongside.

Tips:
Lean beef can be used as shoulder, Chuck steak, beefsteak, pork or clump.

My Goulash

Ingredients for My Goulash

Instructions for My Goulash

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