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The most delicious stewed goulash for porridge, potatoes and pasta: meat will be very soft

Kateryna YagovychFood
The most delicious meat goulash. Source: petitegourmets.com

Goulash is a versatile dish that goes well with pasta, porridge, or boiled potatoes. But it is very important to cook the meat so that it is juicy and tender. To do this, use the following method.

The idea of cooking tender stewed goulash for porridge, potatoes, and pasta was published on the Instagram page of food blogger Svitlana Levytska (lanas_diet). You can use a special grill or multicooker with a "stewing" function, or make the dish right on the stove.

The most delicious stewed goulash for porridge, potatoes and pasta: meat will be very soft

Ingredients:

  • beef - 1 kg
  • onion
  • garlic - 3 cloves
  • bell pepper - 1-2 pcs
  • tomatoes (can be canned) - 400 g
  • tomato paste - 4 tbsp
  • flour - 4 tbsp
  • broth or boiling water - 300 ml.
  • oil - 2 tbsp
  • paprika - 1 tbsp
  • smoked paprika - 2 tbsp.
  • salt - 1.5 tsp
  • ground pepper - 1 tsp.
  • bay leaves - 2 pcs.

Method of preparation:

The most delicious stewed goulash for porridge, potatoes and pasta: meat will be very soft

1. Cut the meat into pieces.

2. Fry until golden brown, set aside.

The most delicious stewed goulash for porridge, potatoes and pasta: meat will be very soft

3. Chop the onion and garlic and simmer in vegetable oil until softened.

4. Add spices, stir and heat for a minute.

The most delicious stewed goulash for porridge, potatoes and pasta: meat will be very soft

5. Add pepper and diced tomatoes and simmer for 5-10 minutes.

6. Add the meat, tomato paste, flour and mix thoroughly.

The most delicious stewed goulash for porridge, potatoes and pasta: meat will be very soft

7. Pour the broth and add the bay leaves.

8. Cover and cook at low temperatures for at least 4 hours. Do not open the lid.

The most delicious stewed goulash for porridge, potatoes and pasta: meat will be very soft

9. If it is possible to adjust the cooking temperature, then leave it to languish for 4 hours at a temperature of about 150 degrees; the time will increase to 8 hours at a temperature of about 100 degrees, but the meat will be very tender. On the stove, cook it like jellied meat so that the goulash is barely simmering. After 4 hours, open it and check the readiness of the meat.

You can also find recipes on OBOZ.UA:

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