Goulash with soft and juicy meat: for porridge, pasta and potatoes

Goulash will turn even ordinary buckwheat into an appetizing and satisfying dish. But it's very important to make the meat tender, not to dry it out. It's not enough to just fry pieces of pork or beef and pour the sauce over them.

The idea of cooking juicy goulash with soft beef was published on the Instagram page of food blogger Dariia with the nickname recepti_dariko . According to this technology, the meat should be fried evenly on each side, and then stewed with the addition of flour frying.

Ingredients:

• beef - 700-800 g
• vegetable oil - 2 tbsp
• tomato paste - 50 g
• flour - 1 tbsp.
• dry garlic - 1 tsp.
• salt, bay leaf, peppercorns

Method of preparation:

1. Wash the meat, dry it, cut it into cubes about 2 by 2 cm. Fry the meat in a frying pan on all sides for 5 minutes to make it juicy.

2. Pour the meat into the pan in which the goulash is stewed, add the tomato paste and dry garlic to the same pan, mix well and fry for a few minutes, stirring occasionally.

3. Pour in a glass of boiling water, mix well until smooth and pour the sauce over the meat. Cover and simmer for 2 hours over low heat.

4. Pour the flour into a dry frying pan and fry it until it is nutty, stirring constantly. Pour in a glass of cold water in parts, stirring constantly until smooth.

5. Salt the meat, add bay leaf and pepper, pour in the flour mixture and stir. Boil for 5 minutes.