How do you prepare goulash? My mother taught me this: fry the meat, add onions, grated carrots, tomato paste, a little flour and water. Cook everything until tender. My husband (it turns out) does not like this version of goulash, I found out about it not so long ago, although we have been married for 10 years. I have found an alternative, and if you are also not very fond of classic goulash, then I suggest considering my cooking option.
I usually cook pork or chicken, less often beef. This time I have a small piece of pork weighing about 600 grams.
I cut it into small pieces and fry in a drop of oil, all the pieces should be fried from all sides.
While the meat is fried, I prepare vegetables, cut onions in half rings and bell peppers in small strips. Add to meat and fry for 8-10 minutes, stirring occasionally.
Next, I add the grated tomatoes. I cut the tomato in two and grate the pulp with a grater to make a tomato puree without the skin. I send it to the vesta frying pan with salt and spices.
I do not add water, I mix everything well, cover with a lid and carcass for about 15-20 minutes. At the very end, when the "goulash" is ready, I add chopped garlic and a little chopped parsley, mine is frozen.
Mix well and cover with a lid, let stand for about 5 minutes more. I usually serve such meat with rice or mashed potatoes.
Ingredients:
- Meat 600-700 grams
- Onion 1 pc (large)
- Bulgarian pepper 2 pieces
- Tomatoes 4-5 pcs
- Garlic 3-4 cloves
- Salt, spices, bay leaf to taste
How do you like the recipe? Will you cook?
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