El mejor gulash de patatas
Luego, añade el ajo, remueve y apaga el fuego. Agrega el ají molido, remueve de nuevo, enharina, remueve otra vez y vierte 1,2 litros de caldo. Ten cuidado de que el ají molido no se pegue, de lo contrario el goulash quedará amargo.
Ingredientes · Raciones For 5
- 1 onion
- 100 g bacon
- 1 tbsp lard
- 3 cloves garlic
- 2 tbsp ground sweet paprika
- 1 tbsp plain wheat flour
- 1 liter of broth
- 2 pcs potatoes
Método · 40 min
- Peel and finely chop the onion. Dice the bacon. Peel and dice the potatoes. Peel and crush the garlic.
- In a pot, fry the onion and bacon in hot lard until golden brown.
- Then add the garlic, stir and turn off the heat. Add the ground red pepper, stir again, dust with flour, stir again and pour in 1 2 l of broth. Make sure that the ground pepper does not stick, otherwise the goulash will become bitter.
- Add the chopped potatoes to the goulash, season with salt and cook for about 20 minutes until the potatoes are soft.
- Finally, season the goulash with marjoram, salt and pepper and cook for another 3 minutes.Illustrative photo: StockFood
Then add the garlic, stir and turn off the heat. Add the ground red pepper, stir again, dust with flour, stir again and pour in 1.2 l of the stock. Be careful not to let the ground pepper stick, otherwise the goulash will become bitter.