How to cook goulash with gravy?
Goulash is one of the favorite dishes in our country, despite the fact that it appeared in Hungary. It is easy and quick to prepare, and depending on the consistency obtained, it can be served absolutely with any side dish. Traditionally, it is made from beef, so if you want to try classic Hungarian goulash, check out our article - How to make beef goulash. In the same article we will explain how to make delicious goulash from any meat with gravy.
How can I make goulash with gravy
The undeniable advantage of this dish is its simplicity and economy. We want to offer you a goulash recipe for which you can use absolutely any meat. In any case, the dish will be juicy, fragrant, very tasty, and most importantly, economical.
To make it you need:
- meat (pulp) - 300 g;
- onion - 1 pc;
- garlic - 2 cloves;
- salt and pepper to taste;
- wheat flour - 30 g;
- butter - 60 g;
- cold water - 2 tbsp.
The first step is to cut the meat into thin sticks. At the same time, a pan with butter should be put on the stove, as soon as it is melted, add the meat. Fry until brown crust. Then add the onion cut into small cubes and fry until it becomes transparent. Then add salt and pepper, flour, mix everything well and fry for about 3 minutes. Now pour water into the pan, bring its contents to a boil over high heat, and then simmer for another 45 minutes on low heat. 5 minutes before readiness add chopped garlic. After that, the goulash can be served with any side dish.
You can cook goulash with this recipe from any meat, even poultry. This dish is perfect for dinner or lunch. But you can cook goulash for the holiday table, and how, you will learn from the following recipe.
How to cook meat with gravy for a holiday
It is difficult to imagine a festive feast without meat delights. Cooking goulash following the recipe, you can hit absolutely everyone. After all, it will be not only very tasty, but also beautiful.
Festive appetizing goulash
- pork pulp - 1 kg;
- onions - 3 pcs;
- water - 1 l;
- carrots - 1 pc;
- Bulgarian pepper - 1 pc;
- greens (dill, onion and parsley) - a bunch;
- salt and pepper to taste;
- tomato paste and vegetable oil - 6 tbsp. l;
- garlic - large cloves.
The meat is cut into small cubes, sprinkle with salt and pepper and put in a frying pan with hot oil. After 10 minutes, add carrots, grated on a fine grater, and onions, cut into medium cubes. After another 7 minutes, put the flour and tomato paste in a frying pan and fry all together for about 5 minutes. Then pour water and simmer for 35 minutes after boiling. After that, add chopped greens, Bulgarian pepper and garlic and keep on fire for another 5 minutes. Remove from heat, lay out in a deep dish and serve on the table.
Pork in this recipe can be used both lean and fatty.
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