Dietary goulash from chicken, beef, veal, pork

PP-Beef goulash with gravy.

Per 100 grams - 173.38 kcal?
Used - 13.64/12. 08/2. 9? Ingredients: Beef - 1 kg. Carrots - 150 g. Onions - 150 g. Tomato paste - 2.5 tbsp. l. Olive oil - 50 ml. Coarse paprika - 1 tbsp. l. Ground black pepper - 1 tsp. Salt - to taste.

Preparation: Cut the beef into small pieces. Peel the carrots and onions. Dice the onion and cut the carrots into disks. Cut the carrot discs into quarters.

Pour olive oil into a heavy-bottomed saucepan. Place pieces of goulash in it. Fry over high heat until nicely browned, about 10 minutes. Add tomato paste and spices. In addition to the paprika and ground black pepper indicated in the ingredients, we recommend using turmeric. It will give the goulash with gravy a beautiful color and an extraordinary taste. Add prepared carrots and onions. Add 2 liters of water and cook over medium heat for 1 hour. 15 minutes before the end of cooking, salt the goulash and gravy to taste. The liquid will gradually boil away and the sauce will become thicker.

Bon appetit!

Step-by-step recipe for gravy with mushrooms and sour cream

This option is a ready-made solution for a complete meal. Plus meat with mushrooms is always very tasty. You can take any mushrooms to suit your taste, but you can replace the sour cream with cream.

Ingredients:

• Beef - 500 gr.;
• Fresh porcini mushrooms - 300-400 gr.;
• Dried boletus caps - 3-4 pcs.;
• Onion - 1 pc.;
• Fresh thyme - to taste;
• Sour cream - 1-2 tbsp. heaped spoons;
• Flour - 1 tbsp. spoon;
• Fresh parsley - to taste;
• Salt - to taste;
• Pepper - to taste;
• Olive oil - for frying;
• Butter - for frying.

Cooking method:

1. First of all, prepare the meat. Rinse it under running water and dry it. Cut out the veins.

2. Cut the pulp into small cubes.

3. Place the pieces into a hot frying pan with vegetable oil and fry them until browned on all sides. At this point, add your favorite seasoning.

4. Place the fried pieces into a saucepan and fill them with hot water so that it slightly covers the contents. Set the heat to medium and simmer until the meat is tender.

5. Meanwhile, start cooking mushrooms. Caps of dried mushrooms need to be soaked in boiling water, change the water and cook them for 15 minutes after boiling.

6. Clean the porcini mushrooms from dirt.

7. Next, cut them into slices. Take a small onion and finely chop it.

8. Fry the onion in olive oil, then add porcini mushrooms and fresh thyme, and add salt. Fry for a few minutes, and then pour in one ladle of the broth from the dried mushrooms.

9. Add the dried mushroom caps and pour the remaining mushroom broth over everything. Simmer over medium heat for 10 minutes.

10. Add stewed mushrooms to soft meat, salt and pepper the mixture. Mix well and simmer for another 10 minutes.

11. Meanwhile, take a clean cup and dissolve the flour with a little cold water. Add sour cream to this and mix well. Pour this sauce into the boiling stock. Bring to a boil and cook for 2 minutes, stirring constantly.

12. Turn off the heat and add chopped fresh herbs. Stir and pour into plates.

Bon appetit!

Classic beef goulash recipe

After reading our step-by-step goulash recipe, you will learn how to make delicious beef goulash with gravy to taste like in kindergarten. And it's easy to prepare. Let's start with the right meat. In the classic recipe we use fresh beef without streaks. If you have frozen meat, then you need to defrost it naturally on the middle shelf of the refrigerator.

To prepare you will need: one deep frying pan, cutting board, sharp knife and grater.

Ingredients

Preparation

1. Cut the beef into cubes or oblong pieces of medium size.

2. Place a deep frying pan on maximum heat. Add a little sunflower oil and heat it well. Place the pieces of meat in the pan and fry for about 2 - 3 minutes.
3. Frying the pieces of beef until golden brown allows the meat to remain juicy inside and still have a crispy exterior.

4. Finely chop the onion and add it to the frying pan with the meat and fry along with the meat until the onion becomes soft.

5. Grate the carrots on a large grater. We send it to the meat and onions, simmer until soft. Add spices, in our case paprika, chili and basil.

6. Add flour to meat and vegetables. Mix everything well and simmer for a couple of minutes.
7. In one glass of meat broth, dilute tomato paste. Add the chopped garlic to this.

8. Pour broth with tomato and garlic over the meat. Cover the pan with a lid and simmer over medium heat for about an hour.

9. 15 minutes before the end of cooking, throw in the bay leaf and chopped dill. Salt to taste.

Innings

Our goulash is ready. Serve hot with any side dish. You can sprinkle with herbs. Eat with pleasure!

Beef goulash just like in kindergarten

In kindergartens, cooks prepare ordinary food in a special way - this is a fact. We remember many dishes from childhood. And if you pick up your child or grandchildren from kindergarten, you probably smelled this wonderful aroma from the kitchen. Beef goulash is also prepared for children. We will try to repeat the preparation of this dish exactly as they prepare it in kindergartens.

Step 1: We take beef for baby goulash without bones, veins and fat. We only need the flesh of a young calf. Rinse thoroughly, cut into small pieces.

Step 2: Peel the onion and cut it into thin half rings. Place in a well-heated frying pan with a small amount of oil.

Step 3: Simmer the onion slightly and add pieces of tender veal to it. First, brown the pulp a little, and then pour a glass of water into the frying pan and cover with a lid. Simmer over low heat until almost done. Add salt and pepper at the very end.

Step 4: Now we will need another half glass of water. We dilute the flour in it until the lumps dissolve. Then add tomato paste, fill the glass completely with water and stir.

Step 5: So, the meat is almost ready. Pour in the resulting sauce, stir until the sauce begins to thicken - you get gravy. Add the bay leaf, simmer for another ten minutes and remove from heat. We take out the bay leaf so that the finished dish does not become bitter. Serve goulash with any side dish.

How long to cook goulash

The cooking time for goulash depends entirely on the choice of meat fillet. Naturally, it is better to use fresh meat, not frozen. When choosing beef, it is better to give preference to young meat (veal). Chicken meat requires minimal heat treatment, beef (veal) – maximum. How long to cook the goulash until fully cooked in minutes, depending on the type of meat:

• Chicken – 20 minutes.
• Turkey – 30 minutes.
• Pork – 40 minutes.
• Beef (veal) – 45-50 minutes.

How thick or thin the goulash will be depends on the amount of water and flour.

Stewed beef for a perfect figure

B-11.49, Zh-7.28, U-2.10 Ingredients: Preparation: Finely chop the onion and garlic, simmer in a frying pan for several minutes. Cut the carrots into cubes. Cut the meat into cubes, pepper and season with ground pepper, nutmeg, salt, mix and place in a saucepan. Add carrots, onions, garlic and tomato juice to the meat. Simmer over low heat for 1 hour 15 minutes. If desired, add diced bell pepper and simmer for another 15 minutes. Lose weight deliciously!