Always add this additive to the stew: the meat will dissolve and the taste will be unforgettable

A good, taste -balanced stew is considered a real masterpiece among chefs. The fried onion and spices in the form of marjoram, caraway of garlic and lemon bark perfectly highlight its taste. And what about a little red wine. It is the meat perfectly enriches the juiciness!

Recipe for excellent goulash with red wine from youtube channel Martin Hrdina. In 3 minutes you have seen:

How to choose red wine for goulash?

Look for a finer with a balanced taste of tannins and acids. Look between the Varieties of St. Lawrence or Pinot Blue, colloquially “Pinot”.

Recipe for excellent stew with a deck red

Cut 600 grams of beef into goulash into about three centimeters. Take 2 medium -sized onions and 2 garlic cloves, peel and cut finely. Put 50 grams of butter in a pot And add the sliced ​​meat along with onion and garlic. Roast at the middle stage until the ingredients are golden. Add a pinch of salt and pepper. Then stir half of the teaspoon of ground pepper, plus a little ground caraway and grated lemon peel of half the lemon. If you manage to get chemically untreated lemon, the better. All this in your own juice is brown and be careful not to burn onion or meat!

After about 10 – 15 minutes, pour a liter of water. Mix well, cover with a lid and cook until tender. This should take between 1.5 and 4.5 hours. Whether the water is boiled, do not be afraid to attach.

When to add wine?

When the meat has softened, pour it in 125 milliliters of red wine. Cover again and cook for half an hour.

You can thicken the sauce with a roux. How to do it? Heat another 50 grams of butter in a smaller saucepan and mix 30 grams of plain flour into it. Rest for about 2 minutes until the golden roux is formed. Allow it to cool and add the meat sauce. Cook it for about 5 minutes.

You’re done. You can only serve goulash with bread. Bon appetite!

Source: www.culinabotanica.cz