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Veal goulash the slow cooker Crock-Pot

Veal goulash the slow cooker Crock-Pot

Heat the oil and butter in a large frying pan. Finely chop the onion and cook until it becomes glassy. Over the hardened onions, place the spices, respectively: freshly ground pepper, cumin and paprika. Leave it on the fire for 2-3 minutes, until the spices leave their aromas. Then add the finely chopped garlic and sliced ​​capsicum. Cook everything for another 2-3 minutes.

Put the washed and diced meat in the Crock Pot slow cooker bowl. Add the frying and the rest of the ingredients. That is: diced carrot, sliced ​​celery stalks, diced tomatoes, finely chopped parsley and celery leaves, salt and dried thyme, wine (I heated it in the pan in which I fried), water, pasta donuts and tomatoes. I hope I have listed them all… Mix all the ingredients with a wooden spoon for homogenization. Put the lid on, set it to the high function and the time is 5 hours. You can put the appliance to work overnight, and in the morning just add more salt to taste…

For the bread pudding: grease a heat-resistant dish with butter. Cut the bread / croissants into cubes and place in a bowl greased with butter.

In a bowl, beat the eggs with a fork. Add milk and a pinch of salt. Add the milk and egg mixture over the bread. With a spoon or even with your fingers, lightly press the bread to be soaked in liquid. I personally like not to bite everything in egg milk. I like the top to be crispier, which is why I don't fill the bowl with liquid… You can put Parmesan cheese, chedar cheese, brie or another melting cheese on top. Put the dish in the oven heated to 170 degrees C, for 20-30 minutes, until the bread is golden and the liquid is absorbed.

Serve a portion of bread pudding with a portion of goulash, sour cream and hot peppers.

May it be useful to you !!!