Moroccan goulash

A spicy dish with an unreal flavor on your plate. Goulash is a common everyday food in eastern countries. But nevertheless, each country has its own culinary recipe for goulash. In this case, we present you a recipe for Moroccan Goulash, which is widely known in Arabic cuisine.

nata

Recipe author

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Composition / ingredients

Servings:

Water

0.5

Onion

Salt

to taste

Ground black pepper

to taste

Veal (young veal pulp)

400

Pumpkin

600

Butter (or sunflower oil)

Cream

Apples (red)

Potatoes

Sugar

to taste

Flour

Parsley

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 4 g

Fats 25 % 4 g

Carbohydrates 50 % 8 g

77 kcal

GI: 75 / 0 / 25

Step-by-step cooking

Cooking time: 1 h 40 min

Step 1:
Step 2:
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Step 6:

Cut the flesh of veal into small pieces, salt, pepper. Peel the onion and cut it into half rings. Pour oil into a frying pan, fry onion and veal meat until golden brown. Then add flour to the onion and meat and fry for a few more minutes. Wash the apples, remove the core and finely chop. Then add the apple slices to the meat. Pour the cream into a saucepan and heat over moderate heat. Pour in parts of the boiled cream, water and simmer until tender. Peel the pumpkin from the seeds and peel, cut into large pieces. Large potatoes are cleaned and washed together with pumpkin. From the pumpkin and peeled potatoes, we take out balls the size of a hazelnut. Part of the potatoes and pumpkins are deep-fried, and the other part is added to the meat, salt to taste and stew. this dish is laid out on a plate, sprinkled with chopped herbs on top. We serve this dish hot.