Ankerkraut Goulash Spice Mix for Hungarian from Pot or Oven, 80 g in Cork Jar

[Taste] For all "no matter what I cook will eh everything goulash" sayers! The perfect friend and companion from us for you; our goulash spice makes your dishes taste spicy and rustic. Preparation: The use of our spice is very simple: you need two heaped teaspoons of spice for 500 grams of meat. Don't forget: add salt as our spice preparation contains no salt. In addition to pork, the classic Szegediner goulash recipe also uses sauerkraut, which is otherwise not necessarily common in such a stew. Best quality: without flavour enhancers and artificial colours; the ingredients are freshly sourced, transferred to the Ankerkraut cork jars and shipped to customers after a very short storage time; 1 cork glass goulash spice, 80 g [Origin] The popular ragout comes from Hungary and is often referred to as "papriká". The name suggests that peppers play a big role in Hungarian goulasch. Together with sliced meat from lamb, beef or pork as well as tomatoes, red wine and our mixture, it is stewed in the pot and then usually cooked for hours. The dish can also be prepared in the oven, in the goulash cannon or as a kettle goulash. Tip for vegetarians: As a vegetarians or vegans can never enjoy a delicious goulash stew or goulash soup again? Out of the question! Because with our spice mix, the dish can also be prepared vegetarian or vegan, so that everyone gets their money's worth. For this purpose, for example, a meat substitute made from soy, milk, egg, chickpeas or other natural products can be used.