No food is better on a cold cloudy day as a hearthy beef stew washed down with a glass of strong red wine warming up our body and soul.
As I currently have a little time, I was looking on the web a few days ago. In need of new, challenging tips, inspirational dishes that I have never tasted before, to delight my loved ones with. Searching for a long time unfortunately could not find lots of interesting stuff. Just before I wanted to give up on it, I came upon this delightful and easy treat simply by chance. The dessert looked so mouth-watering on its photos, that called for immediate actions.
It had been simple enough to imagine how it’s created, its taste and how much boyfriend will want it. Mind you, it is extremely easy to keep happy the man in terms of cakes. Yes, I’m a lucky one. Or possibly he is.Anyway, I got into the webpage: Suncakemom and followed the precise instuctions which were combined with impressive photos of the method. It really makes life much easier. I can imagine that it’s a bit of a inconvenience to take pics in the midst of baking in the kitchen as you may typically have sticky hands so that i seriously appreciate the effort and time she placed in to make this blogpost and recipe conveniently followed.
With that said I’m inspired presenting my personal formulas in a similar way. Many thanks the concept.
I was fine tuning the original mixture to make it for the taste of my family. I’ve got to tell you it had been an awesome success. They prized the flavour, the consistency and loved getting a sweet such as this in the midst of a lively week. They ultimately demanded even more, a lot more. Thus the next occasion I’m not going to make the same miscalculation. I am likely to twin the quantity .
You can find the original Beef Goulash at SunCakeMom
Place the lard or cooking oil into a large cooking pot and heat it up.
Add the diced onion and saute it until it gets a translucent, glassy look.
Add the diced pepper, paprika, garlic, tomato, salt, black pepper, cumin and carrot.
Add the meat and mix all together well.
Pour wine and water until the meat is submerged.
Put the lid on and cook on low heat until meat is soft and meltingly tender for about 3-4 hours.
Stir occasionally and refill liquid if it reduces below ¾ of the pot.
Let it cool for 20 minutes before serving.