Moms Goulash

This is a wonderful and simple recipe from my German Mother. I usually make this soup a day before serving since it tastes better the day after making it.

Step: 1

Season beef with salt, pepper, and paprika.

Step: 2

Brown seasoned beef and onion in oil until all sides are brown. Cover with water and simmer for 3 to 4 hours or until tender. Add water whenever level goes below the ingredients.

Step: 3

An hour before serving, add potatoes and chili.

Per Serving: 896 calories; protein 44.5g; carbohydrates 93.7g; fat 38.6g; cholesterol 117.7mg; sodium 533.1mg.

The word “stew” can process to 2 time a food and a make dishes method. Stewing makes not fast cooking piece of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, instead it does have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being processing menu all of it , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor more than a way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.