Fixed goulash

ByThe haberdashery

As I wrote before, you can't count on posting regularly. Today, an overdue description of a good goulash, which served as a sort of cover-up after the failed one.
Classic goulash in its own sauce, served with pearl barley. I was honestly surprised by the taste of the vegetables, fried at a high temperature. In the pan landed: onion, garlic, semi-live rosemary, carrot, pepper, tomato... and a magic spice cube - broth with olive oil and herbs.
I'm not sure if I know how to take pictures of food... it should make the viewer hungry. It does for me, but definitely because of the memory of the taste of the object below 🙂

Similar Posts

  • Zucchini

    ByThe haberdashery

    You can weave a lot, but sometimes you have to eat something. Sometimes something so good that it's worth publishing 😉 You can buy vegetables all year round, but now they are the most wonderful. The tomatoes smell so... I can't describe it. The zucchini is fresh and almost crunchy. Add beautiful mushrooms and young onion. Here is stuffed zucchini. One-pot. You make rings out of zucchini, fill them with...

  • Sunday dinner

    ByThe haberdashery

    But we are trendy now 😉 Normally worldly people and not just anyone… 😛 Eh, so that it doesn’t get too boring from my little selves, I’m posting on a different topic. Today’s Sunday dinner looked like this: I’m showing this diagonal photo on purpose, so that you can’t see how crooked it turned out 😉 But this is our first sushi… oh we’ll be…

  • What fun – muffins

    ByThe haberdashery

    To be honest, I was very surprised by the spasmodic enthusiasm for the muffin. The more I heard and read about the muffin, the more I was put off. The name is silly, the origin is uninteresting… 😉 However, you can’t avoid the muffin – it will get anyone. And that’s good. Fantastic fun. spontaneous whim + blueberries = my modest flock of muffins (there were 10, but I didn’t have time to get out my camera) disappearing quickly…

  • Pizza of heretics, but not only…

    ByThe haberdashery

    Ingredients in the order of addition: 1 glass of warm water 25 g of yeast (the real kind, not dry) 3 g of salt – a flat teaspoon 3 cups of flour (if the dough is too loose, you can add another half a glass) butter – to grease the form olive oil – a squirt from the bottle tomato puree – a few squirts with a spoon optional additives, but very important,…

  • Yeast from the combi-vark

    ByThe haberdashery

    I am slowly breaking down my anti-skills in baking cakes. I approached yeast cakes methodically. I started by gathering information. It turns out that there are many ways to bake yeast cakes. I concluded that I can afford to be nonchalant. So I took the advice I didn't know, averaged the proportions of ingredients and calibrated the quantities so that the cake would fit in my combi-baker. Half a glass of milk...

Leave a Reply