Bosnian Style Gulash Food

OLD FASHIONED GOULASH WITH BEEF AND MUSHROOMS

Steps:

• In a deep pan or pot combine beef and beef broth. Simmer on low to medium for 15-20 minutes.
• Add onion (or onion powder), garlic (or garlic powder), paprika, salt and pepper to the pan. Mix well and continue simmering 20 minutes. Add a little bit of hot water at times to keep the level of liquid even. (In addition to the broth you'll be adding 1 to 2 more cups of liquid throughout the entire cooking process for a total of 4-5 cups of liquid to replenish evaporated liquid and achieve wanted goulash thickness.)
• Add butter, tomato sauce and sugar to the pan and mix well. Bring the temperature down to low and simmer another 20 minutes, stirring frequently. (By now the meat should be tender. )
• Finally, add mushrooms. Combine with ingredients well and simmer another 10- 15 minutes, or until the mushrooms are soft.
• Garnish with parsley and serve over rice, couscous or pasta.
• Keep leftovers in the fridge 1-2 days at most, or freeze in freezer-proof containers for up to 3 months. If planning to freeze the stew it's best to omit the mushrooms before freezing. Instead, add a cup of water or broth and do step 4 after you thaw the goulash.

BOSANSKI LONAC - BOSNIAN POT

Steps:

• Cut up vegetables in large pieces.
• Cut meat in large, bite sized pieces.
• Layer meat and vegetables in a large soup pot. (one layer of vegetables, one layer of meat, and so on).
• Add 1-2 dl (deciliters) of white wine and water. (I just eyeballed water and wine. Added about 1 to 1 1/2 cups total).
• Cook until meat and vegetables are cooked. (Mine took about 2 1/2 hours on low to medium heat).
• NOTES: I did not stir this stew. I just let the vegetables and meat simmer together and they took care of themselves. I did not have to add water or extra wine and it turned out great. I also added a few "shakes" of paprika after everything was finished cooking and served with crusty bread.