You will need
- • 1 kg of beef;
- • 2 medium sized onions;
- • 2 carrots;
- • 4-5 tablespoons tomato paste;
- • 2 tablespoons of flour;
- • salt and spices to taste.
Instruction
1
To prepare the beef goulash special attention should be paid to the choice of meat. The most tender beef goulash get from the top, the so-called kidney, part of the hip cut. You can also use the shoulder or back of the pelvic part of carcasses. Goulash is pure pulp, purified membranes and cartilage. Allowed thin marbling in the flesh.
2
Washed under running water, the flesh of beef cut into equal cubes by 15-25 grams. Put on a napkin or blot the top to remove unnecessary moisture. Sprinkle the slices with freshly ground black pepper.
3
In a pan pour a little vegetable oil without smell and well rascality. Dried, the pieces should quickly fry both sides until Golden brown. Try to position the pieces of beef at a distance from each other, it will help keep the temperature roasting and will help to preserve the juiciness of the meat. Each serving fried on both sides of the pieces of beef put in a saucepan with high sides or a saucepan.
4
On a dry frying pan pour 2 tablespoons of flour and on medium heat bring it to a light Golden brown. Remove the pan from the heat.
5
On a cutting Board slice the carrots and onions into small cubes. They can fry in the same pan, where was roasting meat. Saute the vegetables briefly, until onions light Golden brown. At the end put sauteed vegetables in tomato paste and add the roasted flour.
6
Thoroughly mix vegetables with sauce and pour into the skillet with the meat. The sauce will get thick, so add enough water so that the pieces of meat were covered almost completely. Put salt to taste and the dry spices.
7
Simmer the stew on low flame for about 1 hour, occasionally stirring it with a spoon. 5 minutes before the end you can add to the goulash and crushed garlic parsley and dill.
Note
Not perrierite much flour, otherwise it will give the goulash a "burnt" taste.
Useful advice
Serve goulash with a garnish be sure. For a side dish to goulash suit potatoes, mashed potatoes, buckwheat, rice or wheat cereal, cooked in water.
If you use for cooking goulash the flesh of the loin of beef or veal, then braising this stew takes less time. While fighting to periodically taste the meat to softness.
If you use for cooking goulash the flesh of the loin of beef or veal, then braising this stew takes less time. While fighting to periodically taste the meat to softness.