A strong beef goulash is a great meal, especially on cold days, but also inspires guests and the best is, it is low in histamine.
Ingredients: 4 portions
- 500g beef goulash fresh
- 1 white onion (with the white shell)
- 3 carrots
- 1 piece of tuberry
- 375 ml organic cattle broth or Vegetable broth
- 1 branch rosemary
- 2 tablespoons of Ajvar
- 100 ml of low -histamine red wine (if not tolerated simply omit)
- 3 - 4 thyme branches
- 2 laurel leaves
- Mediterranean herbal salt
- 1 tablespoon of potato flour
Preparation:
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Heat the oil in a roaster and fry onions in it.
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Add the meat and fry them sharply from all sides. Season Mediterrana with the herbal salt.
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Clean the carrots and celery and cut them into small cubes. Add to the meat and sweat for 5 minutes.
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Add Ajvar or Paprikamark and sweat briefly. If necessary, add 2 prisen sugar.
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Deglaze with red wine and fill in with the broth. Add thyme and rosemary and laurel leaves.
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Simmer the goulash for at least two hours on a small flame. The longer he simmer, the more frequent the meat becomes. I often let the goulash simmer for up to three hours, then it is really nice.
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Finally, stir 1 tablespoon of potato flour with a quarter cup of cold water. Boil the goulash again and stir in the flour sweat until the desired consistency is reached.
Fit in with Potato dumplings and red cabbage.