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We cook from offal .

We cook from offal .

Goulash for dietary nutrition.

Cut the prepared heart and udder into cubes, pepper, salt, fry with onions and carrots.

Now sprinkle with flour and fry a little more.

Simmer all this in a saucepan over low heat, pouring hot water.

Water should cover the meat from above.

At the end, we introduce tomato paste by slightly planting it.

A bay leaf will not hurt either.

It will give a good taste and smell.

Simmer for a little more than an hour.

We eat with porridge and potatoes, sprinkled with herbs.

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