Beef goulash with prunes

Fragrant beef goulash with prunes. Since childhood, I have loved dishes of fried or stewed beef with various sauces and gravies. In this regard, goulash is an ideal dish - there is both meat and a delicious sauce. To garnish, you can cook pasta, rice or mashed potatoes.

Maria

The author of the recipe

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Composition / ingredients

Servings:

Beef

600

Water

500

Prunes

150

Sour cream

Vegetable oil

Flour

Ground cinnamon

0.5

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 10 g

Fats 31 % 8 g

Carbohydrates 31 % 8 g

141 kcal

GI: 86 / 0 / 14

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
Prepare the ingredients.
Step 2:
Soak the prunes in cold water for 20 minutes.
Step 3:
Wash the meat, dry it and cut it into large pieces.
Step 4:
Fry the beef in a deep frying pan in vegetable oil until all the liquid has evaporated and a golden crust appears.
Step 5:
In another pan, fry the flour until light golden brown.
Step 6:
Add sour cream, 250 ml of water to the flour and mix. Stirring, bring the sauce to a boil over low heat.
Step 7:
At the end add ground black pepper and cinnamon, mix.
Step 8:
Pour the resulting sauce into a frying pan with meat, mix.
Step 9:
Pour in the remaining water, mix the sauce until smooth, bring to a boil and simmer for 30-35 minutes.
Step 10:
10 minutes before cooking, when the liquid is half evaporated, add the prunes. It is better to salt the dish at the very end.