Bratislava Goulash II

Last Updated on November 15, 2024

Goulash made from dumplings, wine, mustard, cream and other ingredients.

Ingredients:

600 g of beef fore-meat, preferably kližka 3 dl of cream 2 dl white wine 3-4 pcs black peppercorns 2-3 pcs of allspice 2 pcs carrots 1 pcs onions 1 pcs petrels 1/2 pcs of citron 1/4 pcs celery 1 tbsp smooth flour 1 tbsp full-fat mustard 1 tsp vinegar 1/2 teaspoon sugar a pinch of thyme piece of bay leaf black pepper salt bone broth

Procedure:

1. Cut the kielbasa into larger cubes, season with salt and pepper, toss with a tablespoon of oil and let it rest for a while, meanwhile, saute finely chopped onions in half a batch of oil, add half a batch of diced root Vegetable Recipes and saute them
2. Put in the meat, fry rapidly, add the whole pepper, allspice, bay leaf, thyme and sliced lemon, drizzle with vinegar and simmer over low heat until the meat releases its juices
3. Remove the soft meat and thicken the juices with the roux made from the remaining oil and plain flour
5. Finally, add mustard, cream, sugar, sufficient amount of broth and stir everything well
6. Cook for about 30 minutes, press the finished sauce through a sieve, add acid and salt if necessary
7.

Recommendation:

The rest of the Vegetable Recipes, which we have cooked in salted water until tender, cut into noodles and put together with the meat cubes into the sauce, heat everything through and serve.

Recommendation:

Bratislavský goulash is best served with bread dumplings.

Note:

For bone broth see recipes.