°Beef – 700 gr Gram
°Carrots – 1 piece
°Onions – 2 pieces
°A mixture of oriental spices – 1 tbsp. spoon
°Salt – 0.7 teaspoons
°Broth or water – 1 glass
Cut the beef (I have a neck) into cubes. Remove the most stubborn veins. Thin films do not need to be cut. They will be off and very tender.
Cut the onions into half rings.
Cut the carrots into strips.
Add spices and salt to the meat. Stirring and start fry immediately.
In a well-heated frying pan with vegetable oil, fry the meat on all sides.
Add onions and carrots. We simmer everything together for 5 minutes.
Transfer the meat to a saucepan. Pour the broth into the pan where we fried the meat. While stirring, let boil.
Add this boiling broth to the pan of meat, but so that it fills 3/4 of the pan. If you add more broth, it will boil as it boils and flood your entire oven. Preheat oven to 200 degrees. Close the pan and bake the goulash in the oven for about 1 hour.
Serve hot. Delicious. Any cereal is suitable as a side dish.