Gypsy goulash
Last Updated on
ingrediencie
40 dkg beef 20 dkg mutton 20 dkg pork shoulder 8 dkg bacon 25 dkg onion 1 tbsp vinegar to taste ground red pepper a little cumin a little marjoram to taste salt 3 dkg tomato puree 1.5 litres bone broth 2 cloves garlic
step
1. Cut the well-cleaned and washed meat into larger cubes. Fry the beef first for about 3/4 hour, then the mutton and after about 1/2 hour add the pork, which is just simmered with the other meat. 2. Add paprika, salt, cumin, crushed garlic and stir with water occasionally until it is semi-soft. (Add just enough water so that the meat does not burn). 3. Then let the juices drain into the fat, dust with flour and fry briefly. Then pour the broth over everything and let it simmer. 4. Season with salt and marjoram, colour with tomato puree, simmered in a little fat. Serve with potatoes, dumplings or bread and rolls.
