For potatoes, porridge and vegetables: recipe for goulash with delicious gravy and garlic

Goulash is a delicious and hearty national dish of Hungarians and Czechs based on pieces of beef or veal stewed with onions, peppers, and potatoes. The dish belongs to the category of thick soups. But very often, housewives prepare this dish in different ways, adding new ingredients that give the usual dish a new flavor. It is very important not to spare any spices, garlic and tomato sauce, which will make the meat very soft and tender!

Cook Anastasia (anny.cooking) shared a recipe for a delicious meat goulash with gravy, which will turn out to be very flavorful and satisfying, on Instagram.

The secrets of cooking goulash:

1. Don't salt the meat. Salt the finished goulash at the very end. Thus, the meat will be softer.

2. Add tomato paste as soon as you start stewing the meat as the acid in the tomato paste softens it.

3. Stew the meat for about 2 hours. The longer you stew, the more tender the meat becomes. But if you are cooking goulash with chicken, 30 minutes is enough.

Ingredients:

• beef, pork, chicken - 600-700 g

• onion - 1 pc.

• carrots - 1 pc.
• garlic - 3-4 cloves
• tomato paste - 1 tbsp.
• flour - 1/2 tsp.

• salt, pepper, bay leaf, oil, dry garlic

Method of preparation:

1. Cut the meat into small pieces and fry in a preheated pan or saucepan until golden brown.

2. Chop onion and carrot and add to the meat. Fry until the onion is golden brown.

3. Add chopped or crushed garlic.

4. Then add the tomato paste and simmer under a closed lid over low heat for 40-50 minutes.

5. Dissolve flour in cold water and add it to the goulash.

6. Then add salt and pepper, bay leaf, dry garlic and cook for another 5-10 minutes.