We can all agree the weather in these parts is all but normal. With the snow and cold we are getting this late in March there is nothing better than warmth of your home and some comfort food. We asked Olivera Senić, one of the beautiful Mezze magazine contributors, to warm us up a bit, so grab a beer and read on (you’ll need some for cooking too…).
1. Put the oil into the pot, add onions, salt them and sautee for about 20 minutes stirring occasionally.
2. Add the seasoning and the meat, stir well.
3. Add the beer.
4. Let cook for the next 2 hours or longer, until the meat is tender, on as low heat as you can.
Note: Stews always taste better if made in advance and reheated just before serving so if you don’t have two to three hours for cooking today you can just finish it up tomorrow. This goulash can be served with boiled potatoes, pasta or polenta.
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