Quickly stir in the spices. Immediately add the meat and coat well, careful not to brown it. Once you can smell the spices, pour in the cooking liquid in order to prevent the paprika from caramelizing, which would definitely ruin the dish! You just want to wake up the spices, not burn them.

Quickly stir in the spices. Immediately add the meat and coat well, careful not to brown it. Once you can smell the spices, pour in the cooking liquid in order to prevent the paprika from caramelizing, which would definitely ruin the dish! You just want to wake up the spices, not burn them.

Quickly stir in the spices. Immediately add the meat and coat well, careful not to brown it. Once you can smell the spices, pour in the cooking liquid in order to prevent the paprika from caramelizing, which would definitely ruin the dish! You just want to wake up the spices, not burn them.

Nino Loss
Hi, I'm Nino, an unbridled foodnik blogging from Vienna, the city of dreams and Sigmund Freud. I'm cooking up a therapy with recipes and stories from Viennese cuisine and its eclectic influences – Jewish, Italian, Hungarian, Bohemian... – with an armchair psychoanalytical twist.

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