|Beef pulp — 1 kg|
|Canned red beans — 200 gr|
|Onion — 1 piece|
|Carrots — 1 piece|
|Flour — 3 tbsp|
|Tomato paste — 2 tbsp|
|Sour cream — 3 tbsp|
|Bay leaf — 1 piece|
|Salt — to taste|
|Ground black pepper — to taste|
|Vegetable oil — for frying|
|Greens — a few twigs|
Any side dish is suitable for fragrant goulash with beans in a thick gravy. Serve with mashed potatoes, pasta or rice. And don’t forget the vegetables! The more fiber we eat, the better!
How to cook Goulash with beans (stew)
One of the most popular dishes in Russian cuisine is goulash. Although it is believed that goulash belongs to Hungarian cuisine. There is a thick Hungarian soup with meat and vegetables, which shepherds cooked for themselves in a pot when they went to distant pastures to graze sheep. And for us, Russians, goulash is small pieces of meat stewed in gravy. Very tasty! In principle, goulash can be made from any meat, but the most delicious goulash is beef. And if you add more beans, you will get a very tasty and nutritious dish that will fill you with energy for the whole day. Beef protein is easily digested, and beans are also rich in protein, but also fiber and vitamins. For goulash, choose a thin edge or a tenderloin. You can take a spatula if you like it, but you will have to put it out longer. Meat should not be greasy and contain a lot of veins.
Frozen meat must be thawed at room temperature. Rinse with cold water. Cut the beef into cubes measuring four centimeters.
Choose a large frying pan with a thick bottom and high sides. A saucepan will do. Pour a couple of tablespoons of oil into the frying pan and wait until it warms up. We throw the future goulash and fry it. Until we salt it.
We clean the onion head and turn it into cubes. We throw it to the meat. Carrots also need to be cleaned. You can cut it into thin slices, you can grate it. And we send it to the saucepan.
The resulting mass needs to be stirred, and fry a little more. Pour water into the kettle and boil. Then everything is quite simple. Sprinkle the pieces of meat with salt and pepper. Add the tomato paste and stir. Ah, that smell… Pour a couple of glasses of hot water from the kettle, and simmer for at least an hour and a half. Ay, a bay leaf in the same place. We make sure that the meat is covered with water.
Time’s up, we need to try. Pick up one small piece of meat, cool it and try. Firstly, for salt, and secondly, for softness. If the meat is tough, then we stew further. If the softness is normal, then it’s time to wrap up. Stir three tablespoons of flour in a small amount of cool water and pour a thin stream into a saucepan, stirring. Thickened? Excellent.
At the end, we put beans and sour cream in a saucepan. Stir gently. What an appetizing gravy turned out! Serve with any side dish and vegetables. Decorate with greenery. Bon Appetit!