Goulash with potatoes - this is how goulash is prepared in my hometown. Nothing without potatoes.
Javorka Filipović, Kitchen Magic blog
Goulash with potatoes - Javorka Filipović
Goulash with potatoes - this is how goulash is prepared in my hometown. Nothing without potatoes.
- 500 g of meat (a mixture of beef and pork shoulder)
- 1 spoon of fat
- 2 pieces of onion
- 1 piece of carrot
- 1 piece of parsley root
- water (if needed)
- so
- beaver
- ground sweet pepper
- 1 tablespoon tomato puree
- 4 pieces of potatoes
- 1 spoons of flour
- dry herbal spice
- Sauté finely chopped onion in heated fat, add chopped carrot, parsley root and diced meat.
- At a medium temperature, with occasional stirring and adding water as needed, stew the meat for about 1 hour.
- Cut the potatoes into cubes or larger rings, add the meat, salt and pepper to taste.
- Add hot water to cover the dish just a little and simmer everything together for another 15 minutes until the potatoes are soft.
- After that, stir 1 tablespoon of flour with a little allspice in cold water and pour the cold mixture into the dish, mix everything well and let it simmer for another 5-10 minutes at a medium temperature.
- If desired, add 1 tablespoon of tomato puree, you can do without it, add a little more herbal seasoning to taste and leave the dish on the hot stove for another 10 minutes.
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