Goulash
Ingredients
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half pork and half beef meat
onion(s)
oil
salt and pepper
paprika powder
garlic
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The meat needs to be cleaned. Wash it shortly under cold running water. Cut it to pieces, to cubes it the butcher not did it.
Important as I have recently seen, when making this dish is the oil, generally. We here be offered to low cost types of oil. One is sunflower oil, the other pure vegetable oil. The sunflower oil is what I think better not not be used to roast meat. It goes better with food that is prepared cold. Or to be added if the roasting gently process was ended and some liquid added.
Other types of oil are pricey and as I think often like olive oil so strong in it's own taste. But, be sure not to miss it when cooking Mediterranean. Here it is a must. My mother used to cook with margarine, a butter replacement. She is a good cock but the margarine foiled each dish formally.
The normal oil is a good choice I think.
Here, as with many other dishes, pour the oil into the pot. heat it up. Make sure not to get it to hot. The inner meat is cooking also if it does roast gently outside. That's why not to turn the oven to hot.
I think the meat keeps tastier that way. Add the cubed onion(s). Still go roasting it gently.
Add some water after a while. Spill some flour (not to much) in a cup add cold water and stir it until smooth. Stir into the meat pot. The spices and one clove of garlic where added shortly after the water.
Enjoy!
Steffen Schenk
Rhythm University
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