Recipe Beef stew with peas
Ingredients:
Beef - 700 g;
onions and carrots - 1 pc .;
potatoes - 2 pcs .;
Sweet pepper - 1 pc .;
green peas - 1 handful;
tomato paste - 2 tbsp. spoons;
Oil - 50 ml;
Garlic - 2 cloves;
Laurel - 1 pc .;
salt pepper.
preparation
By fried beef added onion, carrot, tomato paste, and after 5 minutes the water.
Simmer until half the dish of meat slicing.
Add the potatoes, peppers, spices, simmer for another 30 minutes.
In stew beef pour peas, garlic, simmer for about 7 minutes. Salt and pepper to taste.
Goulash recipe in multivarka
Ingredients:
500 g of beef
1 onion
1 carrot
1 clove of garlic
cream 3 tablespoons
tomato paste 2 tsp
1 tablespoon flour
salt, pepper, herbs - to taste
Onions and carrots fry a little, add the pieces of meat and tomato paste, cook 20 minutes, add sour cream dilute 0.5 liters. water and 1 tablespoon flour (diluted in some water, to avoid lumps). Cooking on quenching mode 1 hr. Tender meat!
Goulash recipe with a sauce
Ingredients:
Beef (pork, chicken, turkey) - 0.5 kg.
Onions - 1 head.
Carrots - 1 pc. (Can not)
Flour - 1 tbsp. l
Tom. paste 1 tsp
I can sour cream - 1 tbsp. l
Bay leaf - 1 pc.
Salt to taste - 0.5 tsp
Preparation:
Cut the meat into small pieces, lightly fried (you can not fry and add a little meat once in boiling water) and put out together with the onion and grated carrot in brine at a mild heat, a little filling in pot sol. oil. Then pour a small amount of water.
Simmer until cooked meat.
The meat should be lightly covered with broth.
For 10 minutes until the meat is ready, add salt to taste, put a bay leaf - 1 pc. and can be 3 pcs. peas pepper. The meat is different. Therefore, the cooking time can be also different. But usually for about an hour, no less (if it's beef or pork instead of chicken) Readiness is checked with a knife or fork.
Then diluted in half a glass of warm water - 1 tsp that pacty, Art. a spoonful of flour and Art. spoonful of sour cream (you can without it, I have not ...). Mix well in a glass, to avoid lumps. I always do it with a fork. Goulash stirring constantly, pour the mixture back. Goulash in the eyes begins to thicken. Put out a little (5-10 minutes).
The meat is ready. If the extinguishing water has boiled away, it can be topped up. Or suddenly goulashturned out too thick, it also should be diluted with boiling water until desired thickness.
It can be in 10-15 minutes before the end of stewing meat add the grated or finely chopped peeled pickle. This will give the dish savor. Garnish the pasta or mashed potatoes.
Bon Appetit!
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