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Le ricette di Pierre

GOULASH

goulash

Ingredienti:
Dosi per 4:
500 g culatta di Bue
60 g burro
1 cipolla grossa
2 pomodori
2 cucchiai farina
Paprica
Pepe
sale

Tritare la cipolla e farla dorare nel burro. Unire la carne e i pomodori pelati tagliati a pezzi. Aggiungere 1 tazza di acqua e cuocere, coperto, a fuoco moderato. Dopo circa 1 ora togliere il coperchio e far ridurre il fondo di cottura. Cospargere di farina, Paprica, sale e Pepe. Servire appena la salsa avrà preso una giusta consistenza.

Provenienza: RAI Televideo 26/11/1994

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