COUNT DE MONET
10001
Goulash with b-ROCK-oli ... now I know Art, why the Rainbow serves a lot broccoli 😉
Here's the making of:
1 kg of carrots and onions.
Plum jam, soy sauce, fresh garlic, tomatoe puree and sardine filets.
1.5 kg beef, upper shell cut, very inexpensive and perfect for the job.
Cut big chunks!
Roast in a pott with butteroil and take them out.
Put the carrots and onions into the pott, with spices (a bit hot Indian curry, sweet curry, cumin, white pepper, chilli flakes....), with the fresh garlic, plum jam and all the sardine filets.
Poor 200 ml soy sauce on top.
A good dash of Albanian plum liquor.
Transfer the beef back into the pott and fill it up with beef stock, or any other stock.
If you have got no stock at hand just add water.
It will taste intense anyway.
Bring it to the boil and turn it immediately down to the lowest and leave simmering for 2 h.
Take the beef out again after 2 h (hence big chunks, because of the permanent transfers) and blitz the rest in the pott.
That is the consistency we are looking for
Give it a try: dead simple but very good!
Goulash with b-ROCK-oli ... now I know Art, why the Rainbow serves a lot broccoli 😉
And I'm sending my chauffeur to the Rainbow . . .
