Nutria meat goulash
Composition / ingredients
4
Servings:
Cooking method
Separately fry the nutria meat in a frying pan, cut into portions, put it in a saucepan. In another frying pan, fry onions in vegetable oil, grated carrots. Add pepper and salt to the carrots, mix. Fry for three minutes, then add tomato paste, stir, fry for 3 minutes. Then add sour cream, stir, let it simmer for 2 minutes. And dilute the toasting with water in as much as you need (one or two glasses). Pour the fried nutria meat with boiling toasting.
Boil the potatoes cut into cubes separately and add them to the meat, mix. If thick, add water, taste, add salt and pepper, if necessary. Simmer for 15 minutes until tender.
At the end of cooking, season the dish with fresh herbs.
Bon appetit!
Boil the potatoes cut into cubes separately and add them to the meat, mix. If thick, add water, taste, add salt and pepper, if necessary. Simmer for 15 minutes until tender.
At the end of cooking, season the dish with fresh herbs.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Nutria Meat - 190 kcal/100g
