Beef Glulash Recipe
No food is better on a cold cloudy day as a hearthy beef stew washed down with a glass of strong red wine warming up our body and soul.
As I most recently have some time, I had been searching on the web yesterday. Looking to find new, exciting ideas, inspirational dishes that I have never used before, to amaze my family with. Searching for quite some time unfortunately couldn’t discover lots of interesting things. Right before I thought to give up on it, I came across this delicious and easy dessert by chance. It looked so scrumptious on its snapshot, it required urgent action.
It was easy to imagine how it is made, how it tastes and how much my husband might want it. Mind you, it is extremely easy to please the man when it comes to desserts. Yes, I’m a lucky one. Or possibly he is.Anyways, I got into the webpage: Suncakemom and simply followed the simple instuctions that had been combined with nice snap shots of the process. It just makes life much easier. I can imagine that it is a bit of a inconvenience to shoot photos down the middle of baking in the kitchen as you may will often have gross hands therefore i seriously appreciate the time and energy she devote for making this blogpost and recipe conveniently followed.
Having said that I’m empowered presenting my own formulas in the same way. Thanks for the concept.
I had been tweaking the original formula to make it for the taste of my family. I can say it turned out an incredible outcome. They enjoyed the flavor, the consistency and loved having a delicacy such as this in the midst of a stressful workweek. They ultimately wanted lots more, more and more. So the next time I’m not going to commit the same mistake. I’m likely to double the volume to keep them pleased.
Thanks for SunCakeMom who made the Beef Glulash Recipe a reaility
Place the lard or cooking oil into a large cooking pot and heat it up.
Add the diced onion and saute it until it gets a translucent, glassy look.
Add the diced pepper, paprika, garlic, tomato, salt, black pepper, cumin and carrot.
Add the meat and mix all together well.
Pour wine and water until the meat is submerged.
Put the lid on and cook on low heat until meat is soft and meltingly tender for about 3-4 hours.
Stir occasionally and refill liquid if it reduces below ¾ of the pot.
Let it cool for 20 minutes before serving.