Goulash in Roasting Tube
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g beef oulash
- 200 g onion (s), cut into wedes
- 2 carrot (s), slightly chopped
- 1 celery, finely chopped
- 2 cloves garlic, chopped
- 2 tablespoon tomato paste
- 1 teaspoon mustard
- 1 teaspoon paprika powder, noble sweet
- 0.5 teaspoon ½ paprika, hot pink
- salt and pepper
- Broth, grains
- 1 pinch (s) cinnamon powder, optional
- 2 tablespoon water
- some cream, optional
Print Recipe
Pin Recipe Instructions
- Knead the meat with tomato paste, pepper, a little salt, a little pepper, possibly a pinch of cinnamon, paprika and garlic in a freezer bag so that everything is covered with spices.
- Tie the roasting tube at one end, fill in everything, really everything, add another 2 tablespoons of water, tie the other side as well, pierce a few small holes and slide them into the cold oven on the second rail from below. Set the oven to 120 ° C and cook for 3 hours.
- After 3 hours, it doesn`t matter, if it`s 4, it doesn`t matter. The meat just gets softer. Put everything in a bowl, season again with salt and pepper and stir in some cream if you like.
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