A HUNGARIAN CLASSIC MEETS TRENTINO TRADITION.
This bauer mix for stew and goulash is a dressing made to a traditional recipe, simply combining the finest vegetables with the finest spices. it takes just a few minutes to prepare, mixing with a little water until smooth.
RECOMMENDED FOR ALL THOSE WHO LOVE TRADITIONAL DISHES FROM TRENTINO ALTO ADIGE
GLUTEN- AND LACTOSE-FREE • NO ADDED MONOSODIUM GLUTAMATE OR HYDROGENATED FATS
Trentino style, hungarian style, and much more besides
trentino-style goulash. brown the diced beef in butter, oil, onion and garlic. prepare some diced potatoes separately. add 50 g of bauer goulash dissolved in 500 ml of cold water. cook until the meat is fully seared. sprinkle on some flour, then add water or broth. when the meat is almost cooked, add the potatoes and cook until ready.
hungarian goulash: cut 500 g of beef and pork into pieces and brown in oil and/or butter together with a chopped onion and garlic. add 50 g of bauer goulash dissolved in 500 ml of cold water. simmer until the meat is well cooked and the sauce has reached the desired consistency, adding water or broth as needed.
frankfurters with goulash: mix 50 g of bauer goulash with 500 ml of water until smooth, put the pan on the heat and boil for 20 min. add the desired amount of frankfurters and cook them in the sauce for 5 min. rather than whole, you can add the frankfurters chopped into rounds together with boiled potatoes, then cook everything together for 10 min, checking the thickness of the sauce.
other uses: mixed with 500 ml of water until smooth, bauer goulash is excellent added to rabbit or chicken after properly pan-searing the meat. it can be added to minestrone to thicken it and add flavour.
Rice flour, dehydrated vegetables in variable proportion (onion, garlic, celery, parsley, carrot, tomato), spices in variable proportion (paprika, cumin, pepper, nutmeg), tomato purée, white wine, sea salt, non-hydrogenated vegetable oil (palm), soya and corn protein extract for stock, corn oil.
