Gastronomic carnival passions rage in a bright dish from beef. Argentinean goulash recipe calls a storm of emotions. Kenyan pepper in conjunction with grapes add to the dish unique taste, and multi-colored festive vegetables mood.
Goulash Argentinean Passion
For cooking beef goulash to us will need:
- beef pulp 1 kg
- onion 2 pcs
- garlic 2-3 cloves
- pork fat 50 gr
- green beans 10 pcs
- beef broth 0.5 l
- potatoes 5-6 pcs
- pumpkin pulp 300 gr
- bell pepper 2 pcs
- canned corn 1 can
- peach 2 pcs
- dark seedless grapes 200 gr
- canned tomatoes in s / juice 4 pcs
- basil leaves
- dried marjoram
- Kenyan red pepper 1/2 teaspoon
- salt
- Bay leaf
You can cook a delicious goulash “Argentinean Passion” So:
Dice the meat and simmer for 15 minutes over medium heat. Grind the cloves of garlic under the press, chop the onion thin half rings.
In melted fat, fry the boiled beef until golden shade, add onion, garlic. Salt the meat, add
basil, marjoram, ground red Kenyan hot pepper, bay leaf and green beans. Sauté for 5 minutes and pour in the broth left over when cooking meat.
Stew meat with spices under a closed lid for about 45 minutes on medium heat.
Pumpkin pulp and prepared peeled potatoes Dice 1-1.5 cm. Cut bell peppers. thin strips, previously cleared of seeds.
Rinse the tinned corn and let the water drain.
Put potatoes, pumpkin, sweet pepper in a bowl with meat, mix and simmer for about 30 minutes, slightly opening the lid.
Boil peaches in boiling water and peel off. Separate the bone and finely chop the pulp into slices. Every berry washed cut the grapes in half.
5 minutes before stewing meat with vegetables, put to pan of grapes, peaches, tomatoes. Very careful mix.
Serve Argentinean goulash hot.
Tasty ideas:
Stuffed tomatoes would be the perfect complement. Brazilian. The harmony of passion and elegant taste will surprise and will please.
