Meat dishes

Cossack goulash

Cossack goulash – tasty and aromatic stew with mushrooms, onions and tomatoes, with a hoppy beer note. The meat according to this recipe is tender and soft. Goulash can be served with any side dish.

Cossack goulash – ingredients

  • Pork – 1 kg.
  • Mushrooms (champignons, etc.) – 200 g.
  • Onions – 2 pieces.
  • Garlic – 2 cloves.
  • Tomatoes – 2 pieces.
  • Wheat beer – 1 glass.
  • Broth (water) – 1,5 cups.
  • Soy sauce – 1 tbsp.
  • Flour – 1 tbsp.
  • Oil.
  • Butter – 1 tsp.
  • Parsley – 1 tbsp.
  • Spices:
  • Salt.
  • Ground black pepper.
  • Ground sweet paprika.
  • Red hot pepper (ground).
  • Marjoram.
  • Allspice – 3-4 peas.
  • Bay leaf.

Cossack goulash – cooking recipe

We wash the mushrooms, cut them into plates, fry them in oil until they release juice.

We wash the meat, dry it with a towel, cut it into fairly large cubes.

Add a few spoons of oil to the meat, mix, add spices, rub them into the meat.

Cut the onion into half rings, fry in oil until soft. Finely chop the garlic, add it to the onion together with the meat.

Mix everything well and stew until the meat loses its raw color.

We add mushrooms to the meat together with the broth, pour beer over everything, bring to a boil.

Peel the tomatoes, cut them into large pieces, add them to the pan, add broth (water), bring to a boil.

Add allspice, soy sauce, bay leaf, cover with a lid and simmer for about an hour on the lowest heat.

Mix flour with ¼ cup of water, pour into a pan, mix, cook until thickened.

If necessary, season the dish with salt and pepper.

Sprinkle parsley on the plate.

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