The stew takes a long time to cook, but the results are amazing. Juicy, tender, melting in the mouth and possessing a very appetizing aroma, it does not leave anyone indifferent. Make an oriental or simple pomegranate goulash recipe.
Beef goulash with oriental pomegranate
Ingredients:
- 400 g of beef;
- 500 ml of meat broth;
- 3 carrots;
- 1 purple onion;
- 1 lemon;
- 1/2 pomegranate;
- 8 pitted olives;
- 1.5 cm of ginger root;
- 15 g of cilantro;
- 2 tbsp. harissa sauce;
- 1/2 tsp cinnamon;
- 80 ml of vegetable oil.
Wash the beef, cut off the films and veins, if any. Cut the pulp into cubes or sticks, put in a container, pour over the harissa sauce, cover with a foil or a lid and leave for 2-3 hours, or better overnight in the refrigerator. Pour a spoonful of vegetable oil into a thick-walled skillet or cauldron and heat. Put the pickled pieces in it and fry over medium heat until brown, stirring constantly with a spatula.
Peel the onion, cut into thin half rings and add to the meat. Cook it for another 3-5 minutes, until the onions are tender. Grate lemon zest and ginger root, squeeze citrus juice and season with this and cinnamon roast. Pour in the meat broth and stir everything gently. Boil the goulash and immediately reduce the temperature to low. Cover the dishes with a lid and simmer the contents for 2-2.5 hours.
After an hour of cooking, put slices of carrots and 5 g of chopped cilantro in a frying pan or cauldron. Simmer for the remaining time, stirring occasionally. If the broth boils off earlier, add some water, but don't overdo it. Remove the kernels from the pomegranate halves, cut the olives into quarters, chop the remaining cilantro and stir in at the very end of cooking. Set aside the goulash and let it stand for 20-30 minutes.
A simple recipe for pork goulash with pomegranate
Ingredients:
- 500 g of pork;
- 1 small carrot;
- 1 onion;
- 1/3 pomegranate;
- 30 g sour cream and tomato paste or ketchup;
- salt;
- vegetable oil.
Rinse the pork and cut into slices. Grate the carrots on a coarse grater. Peel the onion and chop finely. Place the prepared ingredients in a saucepan or cauldron with vegetable oil and put on high heat. Bring everything to a boil and reduce the temperature to the lowest setting.
Let the dish simmer for 10 minutes under the lid, then fill it with hot water so that it covers the meat by 0.5-1 cm. Throw pomegranate seeds there. Mix separately sour cream and tomato paste or ketchup and transfer to a bowl as well. Season the goulash with salt to taste, but remember that the liquid will boil over. Cook it for 1.5-2 hours until the pork is tender.
