viennesegoulash
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| Both sides previous revision Previous revision Next revision | Previous revision | ||
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viennesegoulash [2022/07/02 13:53] tony |
viennesegoulash [2023/07/30 09:28] (current) tony [Ingredients] |
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| Line 17: | Line 17: | ||
| * flat leaf parsley | * flat leaf parsley | ||
| * salt & pepper | * salt & pepper | ||
| - | * soured cream | + | * soured cream (Not for Ollie) |
| + | * potatoes or rye bread to serve | ||
| ===== Method ===== | ===== Method ===== | ||
| Line 32: | Line 33: | ||
| - Bring to the boil | - Bring to the boil | ||
| - Add the beef | - Add the beef | ||
| - | - | + | - Cook at a gentle simmer for 2½ hours, adding more water if it starts to get a little dry |
| + | - Check the meat is tender, if not add more water if required and continue cooking | ||
| + | - Remove when done, if needed cook a little longer to thicken the sauce | ||
| + | - Serve sprinkled with chopped parsley and any of cooked new potatoes, rye bread etc toped with a spoonful soured cream | ||
viennesegoulash.1656770008.txt.gz · Last modified: 2022/07/02 13:53 by tony
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