Mortar and pestle
Featured Food & Recipes
Seasoning meat for goulash
After you have diced your meat for the goulash place it in a plastic bag and add flour and salt and pepper. Twist the top of the bag to seal and give it a good shake. This will ensure that all the meat is evenly coated in the seasoned mixture before you brown it.
A white sauce made by thickening milk with roux. A basic bechamel may be a mother sauce for many small sauces; seasoned bechamel is a finished sauce.