This original and uncomplicated recipe is suitable as a hot meat dish, both for a festive table and for an everyday menu. Beef goulash with vegetables and orange is an unusual combination of citrus fruits and meat. The dish has a spicy taste, and during its preparation the aroma in the kitchen will be simply amazing. For those who don't like the combination of fruits and meat, this ingredient can simply be excluded from the recipe.
It is necessary
- -700 g of beef (tenderloin is better)
- -2 pieces of onion
- -2-3 cloves of garlic
- -2 carrots
- -4-5 potatoes
- -1 orange
- -2 stalks of celery
- -200-300 ml of broth or water
- -3-4 pieces of allspice peas
- - laurel leaf
- -salt to taste
- - black or chili pepper to taste
- -30 g vegetable oil
- -greens
Instructions
Step 1
Wash and dry the meat. Cut the beef into small pieces across the grain. Beat lightly on both sides, season with salt and pepper. For more juiciness, you can make a "net" with a knife.
Step 2
Fry the prepared meat in vegetable oil on both sides until golden brown. Use a thick-bottomed dish for frying.
Step 3
Peel and wash onions, carrots. Chop the onion into half rings, cut the carrots into slices, finely chop the garlic and celery stalks.
Step 4
Add chopped onion and garlic to the meat, fry for 2-3 minutes, then carrots and celery. Sauté all vegetables and meat for another 2-3 minutes.
Step 5
Peel, wash and dry the potatoes. Cut into large wedges. Add prepared potatoes to meat and vegetables. Cover with broth or water so that the liquid covers the potatoes. Season with salt and pepper, add peppercorns, chili and bay leaves.
Step 6
Preheat the oven to 180 degrees. Cover the dishes with a lid and place in the oven for 1, 5 hours.
Step 7
Wash the orange, peel and cut into wedges. Turn off the oven, add the sliced orange and leave the dish in the off oven for 20 minutes.
When serving, sprinkle the goulash with finely chopped herbs.
