Bauer Gulasch würzmischung

USAGE 

Ideal for tasty stews or great Hungarian goulash.

Hungarian Goulash: chop 500g of meat (beef, pork) and stir-fry in oil or butter with a chopped onion. Add 50g of Goulash dissolved in 500ml of cold water. Simmer until the meat is cooked and the sauce has reached the desired density, now and then adding water or broth if necessary.

Frankfurters with Goulash: dissolve 50g of Goulashin 500ml of water, put it in a pan and simmer for 20min. Add the desired amount of Frankfurters and cook in the sauce for 5min. You can add the Frankfurters cut into rounds instead of whole, with boiled potatoes and cook all together for 10min, checking the density of the sauce.

Other uses: excellent dissolved in 500ml of water to season rabbit or chicken after having browned them nicely. Added to vegetable soups, it thickens and spices them.