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

Step by step instruction of cooking Beef goulash with chickpeas

Шаг 1

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)

Шаг 2

Onion cut into small cubes not, peel a garlic, crush each clove with the flat side of a knife and then finely chop

Шаг 3

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

Шаг 4

In the fried meat add the onion and garlic, salt, spices, in addition to Lavrushka, mix

Шаг 5

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

Шаг 6

Add sauce to meat, mix well

Шаг 7

Add boiled chickpeas (mine were from the freezer, I thawed)

Шаг 8

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.