Composition / ingredients
Step-by-step cooking
Step 1:
How to make beef goulash like in kindergarten? prepare the necessary ingredients for this. Choose beef meat without bones.
Step 2:
Cut the meat into small pieces. Pour a little vegetable oil into a hot frying pan and put the chopped meat. Fry it for a few minutes. During roasting, the meat will change color and begin to fry a little.
Step 3:
Prepare the vegetables separately. Peel the onion and carrot and rinse them from dirt. Chop the onion, and grate the carrots on a coarse grater.
Step 4:
Add onions and carrots to the pan to the meat and fry all together for a minute. At the same time, a characteristic aroma will appear from the vegetables.
Step 5:
In a separate glass, mix cold water with tomato paste and add flour. Stir so that no lumps of flour remain. The amount of water can be changed in any direction. I like to have a lot of gravy, so sometimes I pour even more water.
Step 6:
Pour the resulting sauce over the meat in a frying pan and bring to a boil. Add salt and spices to taste. Cover the pan with a lid and simmer the meat over low heat for 30-40 minutes. The meat should become soft.
Step 7:
Goulash is ready! This is the perfect dish to complement any side dish. Rice, buckwheat, pasta or mashed potatoes are perfect. Bon appetit!
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Beef can be replaced with any other type of meat that you like best. But keep in mind that the cooking time, as well as the taste and calorie content of the dish will change. Pork and lamb tend to be fatter than beef, and chicken fillet or turkey are leaner. At the same time, the cooking time depends not only on the type of meat, but also on which part of the carcass is used and how old or young the meat is.
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
Caloric content of the products possible in the composition of the dish
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
