My colleagues might think I’m doing a post about work, as the title resembles the name of our employer. That’s not the case, I want to dedicate this post to those dishes I’ve cooked and like so much that I want to share them with you guys.
Sometimes I cook something that I’m surprised about how well it comes out and I have to make note of them to ensure that I remember how I did them and what it was specifically that made it so nice. The problem is, and I’m sure every cook will say the same, you have to build up your own taste-buds. Whilst you’re cooking, you have to adjust the flavour yourself, keep tasting and keep adjusting until you’re happy with the result. In certain cases, the result is even better if you leave the dish to ’stew’ over night.
Last week it was horrible cold and I felt like cooking a Ghoulash last Sunday, which came out really well, but in hindsight I could’ve used a bit more paprika to enhance the flavour. This recipe is adjusted with my own suggestions and how I would cook a Ghoulash next time and I want to share this and other recipes with you guys in the future and maybe we can even do an exchange.
If any of you make this, I'm curious to hear how you found it or if you have any suggestions from experience how you would enhance this recipe, please let me know.
🐺 Ingredients 🐺
For the Mixture:
2 Teaspoons Salt
0,5 Teaspoon Pepper
2 Tablespoons of paprika or Ghoulash Krem
1,6Kg Beef, cut in cubes
80 ML Vegetable Oil
5 Onions (medium sized)
3 Cloves of Garlic, chopped to small pieces
1 Tablespoon of Paprika or Paprikakrem
0,5 Tablespoon Tomatopuree
2 Peppers, cut in cubes
1 Teaspoon Salt to be added during cooking
400 ML Water
Make sure you have meat that you can/need to cook for a longer period
If the Ghoulash is still thin and you like it thick, add some corn-starch, until the sauce becomes thicker.
I serve Ghoulash either with boiled potatoes or spatzli, however there are many traditions that do something completely different.
En Guete/Bon Appetit/Eet smakelijk/ jó étvágyat
Doron 🐺
