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 🙂

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