Beef goulash with chickpeas
211 60 минут 6 порции
Very hearty, delicious and not difficult to prepare, goulash. With an array of spices, the dish turns out very fragrant, a great lunch for a cold time of the year!
for 23rd of February
Ingredients for Beef goulash with chickpeas
- Beef - 500 g
- Onion - 2 PCs
- Garlic - 4 the tooth.
- Chickpeas - 300 g
- Vegetable oil - 3 tbsp.
- Paprika sweet - 1 tsp.
- Basil - 1 tsp.
- Thyme - 1 tsp.
- Peppers red hot chilli - to taste
- Salt - to taste
- Sugar - to taste
- Bay leaf - 3 PCs
- Pepper - 2 PCs
- Tomato paste - 3 tbsp.
- Water - 200 ml
Step by step instruction of cooking Beef goulash with chickpeas
I cooked the goulash in multivarka-pressure cooker Redmond.
Included MV mode "Frying/deep-Fried", pour oil, wait for the beep and put the meat, sliced about a half of a matchbox (not finely!), it is advisable to take meat with fat, - I had a neckband portion, fry until browned.
If you have no CF can be cooked on the stove - this fry the meat on a thick-walled pan ( ideally, the pans should be with high sides and a tight lid, or use suitable utensils type gusyatnitsy)
Onion cut into small cubes not, peel a garlic, crush each clove with the flat side of a knife and then finely chop
Do not forget to stir the meat, AB this time, wash peppers and bake in the oven until tan markings, or as I bake in microwave for 15-20 minutes, hot peppers put in a bag for 10 minutes, then remove seeds and skins
In the fried meat add the onion and garlic, salt, spices, in addition to Lavrushka, mix
Meanwhile, cook sauce, tomato paste, dilute with water and a glass for the immersion blender, then put pieces of peeled roasted peppers - all Porirua until smooth
Add sauce to meat, mix well
Add boiled chickpeas (mine were from the freezer, I thawed)
Mix everything, add Bay leaf, straightening the salt-sugar, and switch the mode to "Extinguish" for 40 minutes.
If you are cooking on the stove, bring to a boil, then turn down the fire to minimum and simmer, covered until tender meat.
Goulash is served hot on the table before serving sprinkle with fresh herbs.