Recipe for a meat goulash that is a luxury

Dear readers. Today’s dish is an all-time classic, recipe from my precious mom. When he offered it to our table, we were all delighted, no one could refuse to eat this sweetie with mashed potatoes, rice and beterava salad; the combination is delicious, flavors of childhood to flatter all palates.

I hope you enjoy it and thank your cook today.

meat goulash

Ingredients:

3 cups of roast or fine tenderloin

1 teaspoon salt or to taste

1 teaspoon cumin or to taste

½ teaspoon pepper

3 tablespoons of flour

2 butter spoons

1 teaspoon herb seasoning or meat cube (use your favorite)

5 cups of water

Elaboration:

1. Clean the meat and cut it into long, thin pieces. Season with salt, cumin, and pepper. Mix well.

2. Pass the meat through the flour and fry it in butter as if to seal it. You can do this procedure in two parts.

3. In a medium saucepan, place the meat and add the seasoning and water to the saucepan. You have to let the meat cook for at least an hour and a half, taking care that it does not dry out. If necessary, add more water so that it cooks well, softens the meat and concentrates the flavors.

4. When serving, check the flavor, its point of salt, pepper and cumin.

5. Serve very hot, accompanied by a good mashed potatoes, beteravas salad and white rice.

Note.- Makes 4 to 6 servings, approximately.

Note 2.- Prepare your favorite mashed potatoes and have it ready to accompany the goulash. Also have the white rice ready.

Recipe by Erna Seifert de Baquerizo

Beterava salad

Ingredients:

5 medium beteravas

4 or 5 cups of water

½ cup of the water where I cook the beteravas

2 tablespoons white vinegar

1 teaspoon salt

½ teaspoon pepper

2 tablespoons olive oil

preparation:

1. Put the clean beteravas in the water to cook, but with the shell. When they are soft, remove them from the heat and let them cool.

2. Peel the beteravas and cut them into squares. Put them in a bowl.

3. Pour into the bowl half a cup of the water with which I cook the beteravas, vinegar, salt, pepper and olive oil. Check the taste. Refrigerate salad until serving time.

4. Arrange the beteravas in a pretty platter and serve to accompany the goulash.

Note. Makes about 4-6 servings.