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 a little time, I had been surfing on the web last week. Looking to find fresh, challenging ideas, inspirational recipes that I have never tasted before, to treat my family with. Searching for a while yet could not come across too many interesting stuff. Right before I thought to give up on it, I came across this scrumptious and easy treat by chance. It seemed so fabulous on its pic, it required prompt actions.
It was not so difficult to imagine how it is created, its taste and just how much my husband is going to want it. Actually, it is very easy to please the guy in terms of puddings. Yes, I am a lucky one. Or possibly he is.Anyway, I visited the page: Suncakemom and simply followed the comprehensive instuctions that have been combined with wonderful photos of the operation. It really makes life much simpler. I could imagine that it is a slight hassle to shoot pics down the middle of cooking in the kitchen because you most often have sticky hands so that i genuinely appreciate the time and effort she devote to make this post .
That being said I’m empowered to present my very own recipes in a similar fashion. Many thanks for the thought.
I was tweaking the main recipe to make it for the taste of my loved ones. I must tell you it absolutely was a great success. They loved the flavour, the thickness and enjoyed getting a delicacy such as this in the midst of a busy workweek. They basically asked for even more, more and more. Hence next time I’m not going to commit the same mistake. I am gonna double the amount to keep them happy.
The beef glulash recipe is from SunCakeMom
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.