The innkeeper stew | Classics supported broth 
Pubs are going to stew. Or so it used to be, and I, that is. A hand on heart, prepare at home when stew, he is different. As in most pubs do? Certainly in the amount of play, that prepare. With portions of homemade hard to prove. But it can do it closer to or even surpass. Říká se, that should be enough onion flesh. And the meat takes time, order měkkoučké. So let him, you will not regret it.
| Servings | Prep Time |
| 2osoby | 10minutes |
|
| Cook Time |
| 180minutes |
Need:
- 400g beef- a mixture of roast, the neck, neck, kližky a karabáčku
- 3 cibule
- 2lžíce sádla
- 1 little tomato paste
- 1spoon kmínu
- 2lžíce savory pepper
- salt
- 560ml beef broth
How do you:
- Prepare ingredients.
- Cut the onion into small cubes. Heat a lard over medium heat, and on it slowly cook all the onions with a pinch of salt. pretty slow, We mix and strive to achieve evenly browned onions, which has a monolithic golden or golden brown color.
- When the onion is ready, zaprášíme kmínem.
- Přidáme papriku.
- stir briefly, Pepper can not turn bitter.
- Right then add to the casserole meat. Meat shortly restujeme, then a salt.
- add the puree, which also zarestujeme.
- mix well.
- Finally, all pour hot broth. We put just enough fluids, aby bylo maso ponořené.
- On low heat, then simmer so 2 until 3 hodiny, until meat is tender. Simmer just fine bubbles with the lid ajar. Let goulash pretty bubble. In the course as needed even complement broth, to stew meat and dry out. You can still add the bay leaf, pro chuť.
- We can thicken with flour mixed with water and grated old CHLE. Choose proven flour. Spoon flour sufficient. Even minute simmer.
- Necháme dojít.
- Serve with dumplings and even to taste with onion rings.