Install Steam
sign in
|
language
简体中文 (Simplified Chinese)
繁體中文 (Traditional Chinese)
日本語 (Japanese)
한국어 (Korean)
ไทย (Thai)
Български (Bulgarian)
Čeština (Czech)
Dansk (Danish)
Deutsch (German)
Español - España (Spanish - Spain)
Español - Latinoamérica (Spanish - Latin America)
Ελληνικά (Greek)
Français (French)
Italiano (Italian)
Bahasa Indonesia (Indonesian)
Magyar (Hungarian)
Nederlands (Dutch)
Norsk (Norwegian)
Polski (Polish)
Português (Portuguese - Portugal)
Português - Brasil (Portuguese - Brazil)
Română (Romanian)
Русский (Russian)
Suomi (Finnish)
Svenska (Swedish)
Türkçe (Turkish)
Tiếng Việt (Vietnamese)
Українська (Ukrainian)
Report a translation problem
───▄▄██▌█ beep beep
▄▄▄▌▐██▌█ glue porn delivery
███████▌█▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▌
▀(@)▀▀▀▀▀▀▀(@)(@)▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀(@)▀
⣿⣿⣿⣿⣿⠟⡵⣫⣭⡎⢿⣿⣿⣿⡿⠿⢋⣵⣾⣿⣿⣌⠰⠿⢿⣞⢿⢼⡿⣿
⣿⣿⣿⢫⣶⣿⣏⠻⠟⠃⠈⢿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣭⣥⣶⣿⣿⡫⡩⢅⢹
⣿⡿⣫⣼⣿⣿⣿⣷⣤⡀⣴⢶⣝⠻⠰⣮⡀⢝⡻⣿⣿⣿⣿⣿⣿⣿⣿⣌⠿⠸
⣿⢇⣿⣿⣿⣯⡹⣿⣿⣿⡌⠘⣻⣷⡱⣬⣛⠷⣭⣒⠭⢙⣛⡿⠿⣿⣿⣿⣿⢇
⣇⢿⣿⣯⡻⣿⣿⣮⡙⠟⠕⣸⣿⢟⠣⠿⣿⣿⣶⣯⣭⣓⡲⠮⠭⠴⠒⣤⡔⣤
⣿⣦⣛⢿⣿⣮⠛⠟⢑⣤⡻⢋⣴⣿⠀⠀⠀⠀⠉⠉⠉⠉⠛⠋⣫⣭⣭⣤⣶⣿
⣿⣿⣿⣷⣾⣥⣤⡾⢿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿
⣿⠀⣦⢸⡇⢸⠃⣴⣦⣿⣿⡇⣦⠈⡇⢰⣶⣦⠀⣤⡏⡀⢿⡇⢰⡄⢣⡄⢠⣼
⣿⠀⣤⠘⡇⢸⠸⣯⡍⣿⣿⡇⣉⢸⡇⢠⣼⣿⠀⣿⠃⠷⠸⡇⢈⠀⣿⡇⢸
⣿⣀⣋⣠⣇⣸⣆⡙⢁⣿⣿⣇⣿⣈⣇⣘⣛⣿⣀⣟⣰⣶⣄⣇⣸⣇⣹⣇⣸
⠀⠀⠀⠀⠀⠀⠀⢠⡈⠀⠀⠀⠀⠈⣦⠀
⠀⠀⠀⠀⠀⠀⢀⣼⣬⣀⣴⣶⡶⡤⢺⠀
⠀⠀⠀⠀⠀⠀⢸⣿⡝⡏⢿⣿⣆⡿⢻⠀
⠀⠀⠀⠀⠀⠀⣸⡛⣫⣇⡰⣭⣉⣤⣾⠀
⠀⠀⠀⠀⠀⠀⠹⡻⣟⣿⣿⣙⣿⣿⣿⠀
⠀⠀⠀⠀⠀⠀⠀⢸⢻⣿⡷⢊⣼⣿⣿⠀
⠀⠀⠀⠀⠀⠀⠀⠀⣸⣿⣿⢿⣫⣽⢻⠀
⠀⠀⠀⠀⠀⠀⠀⢸⡟⣿⣏⣶⣳⣿⡆⡀
⠀⠀⠀⠀⠀⠀⠀⠸⣧⣿⣿⡖⣯⢿⢏⠇
⠀⠀⠀⠀⠀⠀⠀⡬⣿⣿⣷⣻⣽⡿⢸⠀
⠀⠀⠀⠀⠀⠀⠀⢰⣿⣿⣿⣯⣿⣾⡿⠀
⠀⠀⠀⠀⠀⠀⠠⢢⢿⣿⡿⢹⢿⣿⠀⠀
⠀⠀⠀⠀⠀⡠⢣⡏⢨⣟⡇⢸⣚⡇⠀⠀
⠀⠀⠀⠀⡸⢱⡟⠁⠈⣿⣷⠈⣿⣿⠀⠀
⠀⠀⢀⡌⣰⡟⠀⠀⠀⢿⣯⠀⣹⣿⠀⠀
⠀⢠⡖⣼⡯⠁⠀⠀⠀⣸⣯⡀⣿⣿⠀⠀
⣐⣿⣽⡏⠁⣀⠤⠄⠈⣰⣿⡶⠁⢿⡀⠀
⠛⠟⠟⠀⠀⢦⣬⣴⡾⠛⡝⡵⡄⣴⣵⠀
Peel the onion and cut it into cubes. Cut the shoulder into cubes.
Fry the onion with cumin in oil or lard until dark brown. Add the ground paprika, meat and sauté briefly so that the paprika does not become bitter. Pour in water, add tomato paste, hot pepper, salt and pepper. Simmer the pork goulash for about 1.5 hours. When the meat is almost soft, add boiling water as needed, add meat broth and thicken with flour dissolved in water. The goulash must not be thick, otherwise the fat will not rise to the surface. Let the goulash bubble slowly and very slowly over the lowest heat for another 20 minutes without a lid. Finally, add the pressed garlic and marjoram.
We serve pub pork goulash with fresh bread. The second one is the best, of course.