Meat Seasoning Hungary
Ingredients to Make Meat
Seasoning Hungary:
Margarine 50 grams
150 grams onions, thinly sliced
3 garlic cloves, minced
500 grams of beef, diced 3 × 3 cm
salt to taste
75 grams of red pepper, chopped
500 ml beef broth
2 tablespoon soy sauce
2 tablespoon tomato paste
2 parsley stems
1 stalk green onion, cut in white only
Leaves 1 bay leaf sheet
Dried thyme leaves 1/2 tsp
Sugar 1 tablespoon
Flour 1 tsp
50 ml water
Margarine 50 grams
150 grams onions, thinly sliced
3 garlic cloves, minced
500 grams of beef, diced 3 × 3 cm
salt to taste
75 grams of red pepper, chopped
500 ml beef broth
2 tablespoon soy sauce
2 tablespoon tomato paste
2 parsley stems
1 stalk green onion, cut in white only
Leaves 1 bay leaf sheet
Dried thyme leaves 1/2 tsp
Sugar 1 tablespoon
Flour 1 tsp
50 ml water
How to Make Meat
Seasoning Hungary:
Saute onion and garlic in margarine until fragrant and the onions wilt.
Put the meat, salt and pepper. Cover the pan, cook for 40 minutes until the meat is tender. Pour in broth and tomato paste, stirring until blended.
Tie together parsley, leeks and bay leaf leaf rope premises. Enter into the meat mixture, add the thyme leaves and sugar, stir, and cook until menididih.
Lift bonding leaves, discard the fat coagulates on the surface of the liquid. Dissolve the flour with a little water, pour it into the meat.
Cook briefly, stirring until sauce thickens, remove from heat. Serve.
Saute onion and garlic in margarine until fragrant and the onions wilt.
Put the meat, salt and pepper. Cover the pan, cook for 40 minutes until the meat is tender. Pour in broth and tomato paste, stirring until blended.
Tie together parsley, leeks and bay leaf leaf rope premises. Enter into the meat mixture, add the thyme leaves and sugar, stir, and cook until menididih.
Lift bonding leaves, discard the fat coagulates on the surface of the liquid. Dissolve the flour with a little water, pour it into the meat.
Cook briefly, stirring until sauce thickens, remove from heat. Serve.
Categories:
Main Food
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