Goulasch
By irvington
Goulasch is another warming wintry dish. With spring lasting longer than it should this year, I decided to try to pull this one out.
I caramlized red onions, added new potatoes, then later, peppers, ground caraway, bitter pimenton, and one jalepeno. I added some buffalo demi-glace and half drunk bottle of a Washington Bourdeaux blend.
This entry was posted on June 16, 2008 at 4:28 am and is filed under Bell Peppers, Bordeaux, Braising, Buffalo, Caraway, Demi-Glace, Peppers, Pimenton, Potatoes, Red Onion, Stock, butter, garlic. You can follow any responses to this entry through the RSS 2.0 feed.
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