Gullasch (the real)

Ingredients for Gullasch (the real)

Instructions for Gullasch (the real)

To prepare the Gullasch (the real) recipe, please follow these instructions:

The meat is cut into the tern. ca. 2x2 cm. Melt a little of the fat into a saucepan. Brown the cuttings in it - possibly. Of 2 rounds, take the meat back up.

Melt the rest of the fat and put the bulbs in large cubes in. They should not be browned, but just warm and shine with stirring - takes approx. 1 min.

Put the meat back into the pan and add salt, pepper, peppers and flour. Stir for a few minutes until the flour is attached to the meat and then add the boulion slightly at a time while stirring.

When boiling and leveling add laurel leaves and the bowls turn down the heat and simmer approx. 1½ hours. Stir around the dish in between.

After 45 min. Add the peppers cut in not too thin strips and split into 3-4 pieces per. strip,
If the dish becomes too thick, add. More wet and if it is too thin more flour (smoothing).

The aforementioned is the real gold shack, but it can of course be done in other ways. If it wishes a little more creamy, half of the boulion can be replaced with whipped cream.

Cocktail sausages and tomato sauce or peeled / chopped tomatoes can also be added. Then it's just no longer a gold cheese, but a casserole ...

Served with homemade mashed potatoes. Tastes heavenly!