Govedji Gulas *Beef Goulash

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Jedno od nasih omiljenih jela uz dodatak knedlica od krompira i zelene salate. Strpljenje je najbitnije i naravno sastojci.


Sastojci

1 Kašika putera
1 kg govedine
3 kašičice soli
1 iseckan crni luk
1 grančica celera iseckana
1 šargarepa , iseckana
700 ml bistre supe
2 kašike paradajz pirea
3 lista lorbera
svež peršun za garniranje
100 ml crnog vina
3 kašičice bibera

Priprema

Zagrejemo polovinu putera u posudi u kojoj ćemo spremati gulaš.
Ubacimo komade govedine i propržimo sa svake strane. posolimo i pobiberimo. Izvadimo u činiju
i ostavimo sa strane.

Dodamo ostatak putera pa ubacimo šargarepu, celer i luk i izdinstamo.

Dodamo vino

Drvenom varjačom pokupimo šta se zalepilo za dno i promešamo.

Dodamo govedinu, lorber, i po dve kašičice soli i bibera
Dodamo bistru supu

Poklopimo i na niskoj temperaturi krčkamo 2 sata.
Garniramo sa peršunom Ja sam servirala uz zelenu salatu, i njoke.

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Beef Goulash

One of our favourites can be served with green salad and gnocchi or pasta or potatoes.


Ingredients

• 1 tablespoon
   butter
• 2.2 lb
   stewing beef (1 kg)
• 3 teaspoons
   salt, divided
• 3 teaspoons
   pepper, divided
• 1 onion, diced
• 1 stalk celery, diced
• 1 carrot, diced
• 3 cups
   clear stock
• 2 tablespoons
   tomato puree
• 2 bay leaves
• 5 juniper berries
• 100 ml wine
• 1 parsley, for garnish

Create

1. Heat half of the butter in large pot or Dutch oven.
2. Add the beef, in batches, browning all sides of the meat. Season with 1 teaspoon of salt and pepper. Transfer the beef to a bowl and set aside. Clean the pot.
3. In the same pan, heat remaining butter, then add in the onion, celery, and carrot. Cook until softened.
4. Add in the wine.
5. With a wooden spatula, scrape off the browned bits on the bottom of the pan to further flavour the stock.
6. Add in the seared beef, tomato purée, bay leaves, juniper berries, and 2 teaspoons each of salt and pepper. Add clear stock
7. Bring the stew to a boil, cover, and simmer for 2-4 hours, until the beef becomes tender.
8. Serve topped with parsley. I served gnocchi and green salad on the side