Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, slowenian gulasch. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Slowenian gulasch is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Slowenian gulasch is something that I’ve loved my entire life.
Slovenia is a small country in the northernmost part of former Yugoslavia, at the crossroads of several cultures. Dishes from Slovenia span several cooking styles including Slavic (Central and East European) and Italian influences. This wonderful goulash was our main dish on Saturday night and it was a big hit.
To get started with this recipe, we have to prepare a few components. You can have slowenian gulasch using 16 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Slowenian gulasch:
- Get 800 grams beef cubed
- Prepare 800 grams onion
- Prepare 5 clove garlic
- Prepare 200 ml red wine (cabernet sauvignon)
- Make ready 5 juniper berries
- Take 2 bay leafs
- Prepare 1 tsp whole black pepper
- Get 1 salt to taste
- Make ready 1 tsp majoran
- Get 1 tsp thyme
- Make ready 1 tbsp mustard
- Make ready 2 tbsp powdered red paprica (hot if you like spicy)
- Get 1 tsp tomato concentrate
- Make ready 2 tbsp pork fat or similar
- Take 1 liter beef stock (soup)
- Make ready 2 tbsp sour cream (optional)
Buy some fresh bread, or bake your own, and serve it for a winter weekend lunch or dinner! One of those Mediterranean dishes that glorify the simple. Slovenian Goulash recipe by Marcia Gevelinger Bastian, is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook.
Instructions to make Slowenian gulasch:
- Chop onion fairly small, simmer on pork fat for 10 min, add red wine and simmer for another 10 min. Add meat and all the spices except red paprika. Add boiling beef stock and cook on low heat for 140 min, occasionaly stir.
- Add red paprica and 5 min. before end of cooking add sour cream (if you like, It's not a must).
- Serve as a "stand alone dish" with white bread or serve with plain cooked potatos or potato puree, pasta is allso an option.
In slow cooker, place beef and onion. In medium bowl, mix broth, tomato paste, garlic, Worcestershire sauce, paprika, salt, caraway seed and pepper; stir into beef mixture. Beef Goulash (golaž) with Sauerkraut Garlic Bread or Bread Dumplings Green Salad After last week's misadventures with žganci, a more sensible person would have been done with buckwheat. Hungarian goulash should be a flexible recipe, and you should taste it and adjust it when it is almost cooked, to suit your own taste. I am of Hungarian origin and these changes come close to my grandma's goulash: there is no need to separate the onions from the meat, stir fry the onion, then add the meat, stir fry again, the add all other.
So that is going to wrap this up with this special food slowenian gulasch recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
