Italijanski gulaš / Italian Stew

Italijanski gulaš
Please scroll down for English

• 500gr junetine sečene na kockice
• 1 crni luk
• 2 čena belog luka
• 0,5 kašičice origana
• 0,5 kašičice suve majčine dušice
• 1 čaša goveđe supe (kocka)
• 1 konzerva paradajz pelata
• 0,5 čaše vode
• 0,5 čaše crnog vina
• 2 krompira,sečena na krupne komade
• 1 šargarepa,sečena
• 1 lovorov list
• so,biber,ulje,brašno

Priprema

Posoliti i pobiberiti meso,pa ga uvaljati u brašno.Ispržiti ga na malo ulja da porumeni sa svih strana.Izvaditi meso,a u istoj masnoći ispržiti seckan crni luk.Pri kraju prženja dodati seckan beli luk.Vratiti meso u šerpu,pa dodati sve ostale sastojke.Začiniti po ukusu,poklopiti šerpu,smanjiti vatru na srednje tihu i krčkati gulaš oko 1,5 sat da meso omekša.

Italian Stew

• 500gr beef,cut into bite-size subes
• 1 onion
• 2 cloves of garlic
• 0,5 tsp oregano
• 0,5 tsp dried thyme
• 1 cup of beef stock
• 1 can of chopped tomatoes
• 0,5 cup water
• 0,5 cup red wine
• 2 potatoes,cut into big chunks
• 1 carrot,chopped
• 1 bay leaf
• salt,pepper,oil,flour

Directions

Season the meat,then roll it in flour.Cook the meat until browned.Take out the meat and then cook the chopped onion.At the end of the cooking,add the chopped garlic.Return the meat to the pan and add all the other ingredients.Season by taste,cover the pot,decrease the heat to the low and cook the stew for 1,5 hours until the meat is tender.