Volhynian Goulash

Last Updated on August 20, 2024

Beef shoulder stew with potatoes, peppers, cucumbers and tomatoes.

Ingredients:

400 g of beef shoulder 200 g 2 pcs larger onions 2 pcs garlic cloves 2 pcs smaller sterilized cucumbers 2 pcs pepper pods 2 pcs tomatoes 6 tbsp lard 2 tbsp smooth flour 1 tsp ground sweet paprika ground black pepper Mayonnaise Cumin salt bone broth or water

Procedure:

1. Cut the meat into larger cubes, which we salt and pepper
2. Fry the finely chopped onion in some of the lard until golden brown, add the meat, fry it, add the ground sweet paprika and let it foam
3. Pour a little broth or water over the roasted meat, add sliced garlic and cumin, simmer
4. When the meat is almost soft, pound the base into fat, dust it with flour, fry, pour broth again and simmer
5. Finally, add the cleaned, chopped potatoes and peppers, which we have previously stewed in lard in another pot
6. Simmer everything slowly for about 10-15 minutes, then add the chopped tomatoes and cucumbers, season with marjoram, or add salt
7.

Recommendation:

Serve the dish preferably with fresh bread.

Note:

Note:

Note:

Note:

Be careful not to make the sauce too thin before adding the cucumbers and tomatoes (you can thicken it with flour) because the cucumbers and tomatoes contain a lot of water and dilute the sauce, the dish would be all water, yet it should have the consistency of a stew.