Shepherd's goulash
Ingredients
- 0.5 kg pork shoulder
- 0.5 kg of beef leg
- 1 kg of yellow onions
- 2 cloves garlic
- 150 ml of mashed tomatoes
- 1 large carrot
- 70 g of celery root
- 50 g of parsley root
- 1 tablespoon of tomato concentrate
- parsley leaf
- 1 dl white wine
- 1-1,5 l Brühe
- 2 pinches of salt and pepper
- 2 pinches of ground pepper
- 100 g of flour
- 1 egg
Instructions
Onions should be cooked over medium heat for as long as possible. The longer it is steamed, the tastier the goulash will be
When the meat is added it needs to be roasted on all sides to create a crust on the pieces of meat that envelops the meat and allows it to cook in its own juice.
Slowly add the broth, only enough so that the liquid barely covers the meatEverything is cooked for as long as possible. The meat will be softer if it is cooked longer. Only at the end do you determine its density and juiciness by additional soaking.
Homemade pasta or gnocchi can be made with a firmer or softer batter and can be made from flour and eggs or simply from flour and water. Or just use ready-made pasta. The pasta can be cooked with the goulash. An ožujsko pivo goes well with this.
