No food is better on a cold cloudy day as a hearthy beef stew washed down with a glass of strong red wine warming up our body and soul.
As I recently have a little time, I was looking on the internet last week. Attempting to find new, intriguing thoughts, inspiring meals that We have never used before, to impress my family with. Searching for a while yet couldn’t find any interesting stuff. Right before I wanted to give up on it, I came upon this delightful and easy dessert by luck at Suncakemom. It looked so scrumptious on its pic, that required fast actions.
It was easy to imagine just how it’s made, how it tastes and just how much my hubby will love it. Mind you, it is rather easy to keep happy the guy when it comes to desserts. Yes, I’m a lucky one. Or possibly he is.Anyhow, I got into the page and followed the detailed instuctions which were accompanied by nice photos of the procedure. It just makes life quite easy. I could imagine that it’s a slight inconvenience to shoot photos in the middle of baking in the kitchen as you will often have sticky hands and so i seriously appreciate the hard work she devote to build this post .
With that said I am encouraged presenting my own, personal recipe similarly. Thanks for the thought.
I had been fine tuning the main formula to make it for the taste of my loved ones. I must mention it had been a great outcome. They prized the taste, the thickness and enjoyed having a treat such as this in the midst of a stressful week. They basically asked for lots more, more and more. Thus the next occasion I’m not going to commit the same miscalculation. I’m gonna multiply the amount to make them happy.
This Beef Glulash Recipe was provided to us by SunCakeMom
Place the lard or cooking oil into a large cooking pot and heat it up.
Add the diced onion and saute it until it gets a translucent, glassy look.
Add the diced pepper, paprika, garlic, tomato, salt, black pepper, cumin and carrot.
Add the meat and mix all together well.
Pour wine and water until the meat is submerged.
Put the lid on and cook on low heat until meat is soft and meltingly tender for about 3-4 hours.
Stir occasionally and refill liquid if it reduces below ¾ of the pot.
Let it cool for 20 minutes before serving.