Meat goulash in the best tradition - a gentle, fragrant gravy.. mmm this time I used beef, but other meat as adjusted for the duration of cooking. Pets are always begging for supplements)) PS This is not soup! No vegetables in the recipe at all.. In General, not Hungarian goulash)
|Cooking time 60 minutes||Number of servings 6|
First of all get rid of the membranes and fat (we like vegetable goulash, boneless, fat, all sorts of layers.. one word - pure meat). Cut into slices across the grain, about the size of 1x2 cm (on your choice, I prefer little pieces are).
Fry the meat over high heat in a frying pan with a thick bottom without oil, until the disappearance of redness.
Diminish the heat to low, add hot boiled water (to cover meat), add salt, spices and tightly close the lid. Leave for 30 minutes.
After 30 minutes, open the lid, add tomato paste (or ketchup), stir and again close the lid. Leave for another 30 minutes. Meat during this time is very soft and pleasant to the taste, and smell)