← Ingredients

Beef (shoulder)

Description

Meat for goulash should come from parts with a slight interlacing of connective tissue (shoulder, neck). Choose fresh, evenly red pieces with a small amount of fat — fat adds flavor during stewing. Cut into thick cubes of 2-3 cm.

Nutrition facts (per 100g)

250 kcal Calories
26.0g Protein
0.0g Carbohydrates
17.0g Fats

Information

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🍳 Recipes with this ingredient (1)

Gulasz wołowy z czerwonym winem (węgierski styl)

⏱️ 90 min 🔴 hard

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