Tyrolean goulash

Category: Meat dishes

Kitchen: austrian

Ingredients
beef	300 g
bulb onions	200 g
lard fat	60 g
Sweet pepper	100 g
garlic, cumin, marjoram	taste
greens (parsley, dill)	20 g
salt pepper	taste

Cooking method

I really love goulash in any of their varieties. This uncomplicated but hearty dish is often a lifesaver for me. This particular recipe is taken from the book by N. Varaksina "Losing Weight Tasty and Smart". - Nikolaev, 2003 .-- p. 135.
Preparation:
1. Saute the onion on half of the bacon, add the meat and chopped pepper.
2. Salt, add a little water and cook over low heat or the appropriate MB or SLE program.
3. At the end of cooking, add the caraway seeds, chopped garlic, marjoram, herbs and the remaining bacon, mix, let it simmer and serve. If suddenly the gravy seems to you liquid, then you can thicken it with a spoonful of flour, having previously shaken it in a small amount of water or broth.
That's all.

The dish is designed for

3 servings

Time for preparing:

from 1 hour

Cooking program:

plate or SCV, MV

Note

GULYASH - thick rich meat soup, to which flour and small pieces of meat with a fat layer are added; national Hungarian dish. The name "goulash" is also used in the cuisine of other nations, but it denotes other dishes.