Yugoslav shepherd goulash (Satarasch)

This Shepherdalso Satarasch called, comes from the Yugoslav area and was a popular dish in the GDR – especially because of his Colorful ingredients and the strong wort. The combination of Three types of meat,, paprika,, Tomato,, Carrot and a fine one Cream sauce with red wine and Garlic results in an intensive taste experience. With basil,, Caraway seeds and Rose pepper finely tasted, this goulash not only brings Warmth on the tableBut also a little Balkan flair in the domestic kitchen. It was often served with potatoes,, Bread Or just pure – a real Sunday dish with a rustic character.

Ingredients

250 g schnitzel meat (pig)
250 g mutton meat
500 g beef roast

1 tablespoon of flour
6 tablespoons of oil
some broth

2 onions
500 g carrots
2 red, green and yellow paprika records

2 tomatoes
2 cloves of garlic
Cayenne

Salt
1 eating spoon of noble -sweet pepper
1 tablespoon of rose peppers

1 teaspoon of caraway seeds
1 teaspoon of basil
black pepper

1 tablespoon of lemon juice
Town of red wine
1/8 liter of acid cream

Parsley

preparation

Cut the meat into coarse cubes, dust slightly with flour and fry them vigorously in the heated oil from all sides.
Let it braise for about 30 minutes on a small flame in the closed saucepan until it is almost even.
At. Need a little broth.

Roughly dice the onions, cut the carrots into fine slices and the paprika records into narrow strips.
Peel and quarter the tomatoes, crush the garlic.
Then take the meat out of the pot and warm up.

Pour the juice to the meat, pour in some oil as required.
Fry the vegetables slightly in the roast and season vigorously, add a shot to red wine to taste.
Cover the vegetables for about 15 to 20 minutes.