Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a special dish, how to cook the perfect goulash!!!. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

How to cook the perfect Goulash!!! is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. How to cook the perfect Goulash!!! is something that I have loved my whole life. They are nice and they look wonderful.

Beef Up Your Next Meal With These Hearty Food Ideas. Mix the paprika, flour, salt and caraway seeds together in a bowl then add the beef and toss to coat. Melt the lard in a heavy-based casserole dish over a medium. How to cook the perfect Goulash!!!

To get started with this recipe, we have to first prepare a few ingredients. You can have how to cook the perfect goulash!!! using 21 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make How to cook the perfect Goulash!!!:

1. Prepare 4 Lean Pork Loin medallions
2. Make ready 1 tbsp lard for roasting the Pork
3. Take 100 g lard for the soup
4. Make ready 1 white onion
5. Prepare Salt & Pepper
6. Prepare 1 tomato
7. Make ready 1 pepper
8. Make ready 1 chili pepper (if you want hot)
9. Get 1 stick celery + leaves
10. Take 3 cloves garlic
11. Get 1 tbsp red paprika
12. Take 1.5 litre chicken stock
13. Get 3 litre water
14. Make ready 1 tsp cumin
15. Prepare 2 potatoes
16. Take 1 smaller celeriac
17. Make ready 2 carrots
18. Make ready For the pinched noodles:
19. Make ready 100 g flour
20. Prepare 1 egg
21. Prepare 1 pinch salt

Add paprika, stir briefly and immediately deglaze with a little water. Add tomato puree, caraway, marjoram, bay leaf and a little salt. Make this hearty beef goulash to feed the family on chilly nights. Choose marbled meat for your goulash, as it cooks very slowly, the fat will render down and give you a tender end result.

Steps to make How to cook the perfect Goulash!!!:

1. We salt & pepper the meat slices and add a couple spoon of lard, then throw them into 230C° preheated oven for 30min. As soon the pork is ready
2. In the meantime, we sweat the finely chopped onion in plenty of oil on low heat. When the onion nice & soft, add the paprika and two ladle of stock, the tomato and the pepper cut into half.
3. Stir a little and also add the stick of celery and the chopped garlic.
4. Cut the meat into bigger cubes, add to the stew, roasting for a bit and in the end pour in the rest of the stock and add water.
5. Season with salt, pepper and cumin and cook it about an hour and 30 minutes.
6. At the an hour mark, we add all the cubes vegetables (potatoes, carrots, celery and celeriac)
7. Next…we make pinched noodles! Mix the flour and salt together in a large bowl. Add the egg and 1 or 2 tablespoons of the water and mix together to make a stiff yet pliable dough. Add more water if necessary. Knead until smooth and set aside to rest for at least 15 minutes.
8. Cut the rested dough into 6 equal portions and roll each portion into ropes the thickness of a finger. Lightly flour a baking sheet, and pinch little dime-sized pieces of dough from the ropes onto the baking sheet, spreading the pieces out evenly. Toss the pieces with a little flour to keep them from sticking.
9. Bring a large quantity of salted water to a boil and add the dumplings. Cook for 5 to 7 minutes, stirring occasionally, until tender. Drain, toss with a little melted butter or oil and serve.
10. In the end just add the “pinched” noodle to the goulash and we are ready! Bon Appetite!!!

Make this hearty beef goulash to feed the family on chilly nights. Choose marbled meat for your goulash, as it cooks very slowly, the fat will render down and give you a tender end result. Beef and veal are very popular, but you can also choose game, pork, or lamb. Lean meat is less suitable, as it will toughen up over the. While the beef is cooking, remove the core and seeds from each pepper and chuck them away.

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