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Number of visits:: 3476x
Language: Česky Slovensky
7.27 ($ 1.45/serving)
120 minutes
5 servings
ObtížnostObtížnost

    Each serving contains 100 g

  • Energy 376 kJ (90 kcal) 4 %
  • Sugar 1.78 g   2 %
  • Fats 4.19 g   6 %
  • Saturates 0.02 g   0 %
  • Sodium 0.124 g   5 %
  • % recommended daily amount for adults (Everything about GDA)

How to cook true pub goulash without MASOX and glutamate? It's very simple.

beef shin is the best 1000 g 1074,8 kcal
onion same amount as meat 800 g 328,8 kcal
lard 1 tbsp 20 g 148,1 kcal
sweet paprika 2 tsp 8 g 22,6 kcal
tomato puree 2 tbsp {text:"If you want the dish completely free of emulsifiers read carefully what the sauce contains. Nowadays you can buy it without stabilizers, colorants and other chemicals"} 40 g 41,1 kcal
cake flour 2 tbsp 20 g 71,7 kcal
grounded black pepper 1/2 tsp 2 g 0,1 kcal
marjoram 2 heaping tbsp 2 g 0,1 kcal
salt 1/2 tsp 6 g 0,3 kcal
breadcrumbs 3 tbsp 18 g 41,4 kcal
chilli pepper 1 piece 20 g 3,6 kcal
garlic 4 cloves 20 g 22 kcal
  1. True pub goulash starts by sauting onions on lard until golden brown, then add sweet paprika, tomato puree and stir everything. Immediately add about 200ml of water, meat cut into cubes of about 3x3cm and stir.
  2. Add 2 tablespoons flour and stir. Then, add 1 tablespoon marjoram, 1/2 teaspoon pepper, 1/2 teaspoon salt, and pour as much water as you want goulash. Stir and cook in a pressure cooker for 40 minutes at a moderate temperature - about 120°C. In a normal pot cooking time is about 1 hour.
  3. Then carefully open {colorQ: "red",text:"Everyone knows that when you open the pressure cooker a lot of steam at a temperature of about 100°C comes out. Nevertheless, many people come to an accident ....", title: "Why to be careful?"}, mix thoroughly from the bottom, add salt, pour some water and add 1 tablespoon marjoram.
  4. Then cook for about 20 minutes in a pressure cooker,in a normal pot will cook about twice as long.
  5. Then add - if you like goulash hot - 1 to 2 chilli peppers and crushed garlic.
  6. Now thicken goulash with bread crumbs. If you do not know how to thicken, see detailed video tutorials HERE.
  7. Goulash is obviously the best next day.

-  into a pot put a heaping tablespoon of lard...

- add onion...

- and saute until golden brown...

- add 2 tsp sweet paprika...

- 2 tbsp tomato puree...

- stir...

- Immediately add about 200ml of water...

- add meat...

- and stir well...

- add 2 tablespoons flour...

- stir...

- add 1 tablespoon marjoram...

- 1/2 teaspoon pepper...

- 1/2 teaspoon salt...

- pour as much water as you want goulash and stir...

- cook in a pressure cooker for 40 minutes...

- open carefully...

- stir...

- add salt...

- add 1 tablespoon marjoram...

- pour some water and cook further for about 20 minutes....

- then add - if you like goulash hot - 1 to 2 chilli peppers...

- about 4 crushed garlic and thicken with bread crumbs... (see our website)

- serve with dumplings or pasta...

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