Few people know that goulash migrated to Russian cuisine from Hungarian cuisine. There he was a traditional dish many years ago. There is no such concept of “how to properly cook goulash”, since the time when it firmly entered the recipe books of Russian housewives, the imagination of the culinary experts knew no bounds
You can cook goulash from different meats, and without meat at all
Now we will look at a recipe that will help you quickly cook beef goulash.
Ingredients:
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text-align: justify; text-indent: 0cm; line-height: normal; mso-list: l0 level1 lfo1 "> Ghee 1 tablespoon, <p class = "MsoListParagraphCxSpMiddle" style = "margin-left: 0cm; mso-add-space: auto;
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text-align: justify; text-indent: 0cm; line-height: normal; mso-list: l0 level1 lfo1 "> Tomato paste 3 tablespoons,
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Sequencing:
Separate the meat from the films and cut into medium-sized cubes. Fry the pieces in a skillet with added fat. By the time the meat is browning, dust it with flour and chopped onions. Add the tomato paste at the very end.
Put the resulting dish in a saucepan and cover with meat broth so that it completely covers the meat. Season with salt, bay leaf, and pepper.
Goulash can be stewed both in a saucepan and in an oven, it all depends on how convenient it is for you. The total extinguishing time should be from 1 to 1.5 hours.
Also, if desired, after cooking the dish, put sour cream in it.
Serve goulash as follows: put the meat on one side of the plate and pour over the sauce in which it was stewed. On the other side, place boiled potatoes, whole or mashed potatoes. Pour melted butter together. Pickles, cucumbers or tomatoes will be an excellent appetizer for such a dish.
