Schlemmer braised pan
I have only used the recipe today and am very enthusiastic: firstly because of the taste and secondly because of the effort. Did it prepared on Sunday before the service (10.30 clock) and when we came home then quickly applied the last grips.
Here is the recipe:
1 tbsp rapeseed oil
750 g goulash (half and half)
1 Ds. Tomatoes in pieces
150 ml of dry white wine
1 pck of onion soup
300 g mushrooms
1 green pepper
50 ml creamer (4% fat)
Preparation: Fry the meat in a saucepan with hot oil, deglaze with 150 ml of water and wine. Stir in the onion soup and tomatoes and cook for 90 minutes with low heat (I put the pot in the tube - nothing would happen to me because of my absence). now 100 ° C, leave to stew. In the tube with lid on heat-resistant pot, nothing can happen, not even burning does what, just as you have to refill liquid.
Then cut the mushrooms and peppers into "bite-sized" pieces, add to the goulash and cook on the stove top with medium heat for another 15 minutes. Finally, round off with the "condensed milk", possibly with salt and pepper to taste a little more.
Serve with spaetzle, pasta, riss or white bread. A small salad and a delicious Sunday lunch is complete!
