2 tablespoons of goose fat (can also be beef or pork)
0.5 l of white wine (pinot gris)
0.5 l red wine (pinot noir)
1 teaspoon of dry spices: whole pepper, cumin, coriander, smoked paprika, rosemary, thyme, marjoram, nutmeg, brown sugar, piranha salt
4 tablespoons of Japanese soy sauce (yamasa)
1 tablespoon of oyster sauce
1 tablespoon of maple syrup
Let's cook:
Fry the chopped onion slowly in olive oil, then add brown sugar, salt and garlic. Roast for as long (approx. 20 minutes) as the onions reach a caramelized stage.
Cut the meat into cubes and fry it on high heat in a separate pan until golden brown. We also fry carrots and peppers cut into strips.
Pour all (prepared and other) ingredients into the pot with the onion and simmer for approx. 3 hours or until the desired softness of the meat.
If the goulash is too thin, you can make a paste of water and flour. Dissolve 2 tablespoons of flour in two tablespoons of water, then add this mixture to the bowl and stir for one minute.
Serve bograč together with our homemade sauces and you too can taste the sixth taste. We recommend Čebulito sauce, for a more intense aftertaste of onions and smoked paprika, or Mangonas , for a sweet touch from tropical places :)
