The goulash is a dish wintry of Hungarian origin widespread in the Dolomite culinary traditions. It presents different variations: This recipe is perhaps best suited to be served with a good and steaming polenta.
Ingredients
- 800 g of beef muscle
- 2 large onions
- 2 garlic cloves
- 2 tablespoons paprika
- 1 teaspoon cumin seeds
- half teaspoon marjoram leaves
- 1 bay leaf
- 1 lemon
- 1 glass of red wine
- 1 glass of wine vinegar
- 4 tablespoons lard
- 1 tablespoon butter
- sale
Preparation
Heat the lard in a heavy-bottomed saucepan, add in the onions cut into thin rings and brown them; collect the onion rings in a pile on a side of the bottom of the pot and saute, in free space, the meat cut into pieces not too big.
Mix the meat with onion and continue to sauté, until the bottom of the pot has formed a thin golden crust.
Washed down with wine and vinegar, let evaporate a little 'liquid and then salted, sprinkle with paprika, elongated with a glass of water and let simmer over moderate heat for about hour and 30 minutes.
Finely chop the herbs and mix with butter soften done before, then add to the goulash together with the rind (yellow part only) and one squeeze of lemon.
Before serving on the table, let it flavor goulash on the fire for a few minutes.
The goulash, well served with polenta, It can be served with rice or potatoes or pasta becoming a single plate.