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 Cuisines > Caucasian cuisine > Search results
Circassian goulash (libzche)
for every 500-600 g of fresh meat
2-3 onions
500-600 g peeled potatoes
1-2 spoons of wheat flour
salt and red pepper to taste

The meat is cut into small pieces and placed in a deep brazier or a casserole. Salt and red pepper are added to taste. The meat is either fried in its own fat, in butter, or in melted butter, until it is almost ready. Chopped onions are added and fried, being stirred occasionally. After they are fried, the potatoes are sliced and added. The whole mixture is inundated with water and is covered and stewed to readiness. The dish is served hot. The dish may be prepared without potatoes. In this case, wheat flour is added to the meat and onions and the whole mixture is stirred. After 2-3 minutes, broth or soured cream (or both) are poured in, and the mixture is stirred and boiled for 3-5 minutes. The broth need not set (it is enough that it reaches the consistency of semi-liquid soured cream). The dish is served hot.
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