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Peel and halve onions, cut into fine stripes. Chopp
garlic. Dice goulash beef and fry them over high heat all around. Remove
beef, add onion stripes and fry them until golden. Add beef and garlic,
spice with salt, sprinkle with flour and paprika powder and stir well.
Douse with balsamic vinegar and add beef stock. Add chili, bay leaves
and caraway powder and simmer goulash covered for about 90 minutes,
until beef are tender.
Peel potatoes and cook them in salted water until tender.
Pour filtered tomatoes into the goulash, simmer 10 minutes more.
Put beans in a sieve, rinse off, let them drain and add to goulash.
Season to taste and let all simmer some minutes.
Mash peppercorns, heat them with butter in a pan and add potatoes.
Serve goulash with sour cream. |
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