The Tyrol: Golasc (Goulash, Tyrolean Style)
MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: Golasc / Goulash / Goulasch
Categories: Val gardena, Meats, Stews, Tyrolean
Yield: 4 servings
800 g Beef
650 g Onions
4 tb Oil or lard
1/8 l Red wine
1 tb Vinegar
2 tb Rosen paprika
1/4 l Water
1 Bay leaf
1 ts Caraway seeds
1/2 ts Marjoram
2 Cloves garlic
Lemon zest
1 Squeeze lemon juice
1 tb Butter
Salt and pepper to taste
Melt the lard or oil in a heavy casserole, cut the onions into rings,
and saute until golden brown. Chop the meat into 1-inch chunks,
remove the onions temporarily and raise the heat. Add the meat, and
saute quickly to seal the chunks. Add the onions again and continue
sauteeing until they go dark brown. Add the red wine and the
vinegar, allow to cook for a little while, then add the salt.
Sprinkle over the paprika and enough water to just cover the meat,
add the bay leaf, and braise over low heat for 1 to 1 1/2 hours until
the meat is tender. (Add more water if necessary.) When the meat is
ready, saute the garlic and other seasonings in the butter, then add
to the mixture, along with the lemon juice. Simmer for another 15-20
minutes, then serve.
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Hey! Nice reciep! But you
Hey! Nice reciep! But you know, I do not like your font, it looks somehow not appetizing! :) could you plese change it to one more romantic?) I think your posts will be really more attractive if you change the font ) thanks for all you've done...
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