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I started with puree, you can start with goulash or you make them in parallel.
I boiled the potatoes and carrots in salted water.
I peeled them when they were still warm. I crushed them.
I warmed the milk and put it hot. I mixed well.
I washed the meat, wiped it, seasoned it.
I put it in the hot pan in which I put a tablespoon of olive oil.
I let it harden until the color became whitish.
I added the garlic cut in four.
I left it on low heat and stirred from time to time until all the juice had dropped.
I added enough water to cover it, put the lid on and left it on low heat for another 45 minutes.
Check from time to time if you need a little more water so it doesn't burn.
Check with a fork if the meat is ready.
Serve with puree.
Beef goulash with fluffy mashed potatoes and carrots - Recipes
I don't really have beef recipes because we don't go for this kind of meat. But from time to time we like to change our tastes and then I make a Hungarian beef goulash, whose original recipe I found here. Let's find out from the beginning. Hungarian goulash is a thick food or soup based on potatoes or dumplings. But they are completely missing from our recipe. I adapted it to be a dukan recipe. If you like the idea, I wish you success in the kitchen!
Cruise Stage, Consolidation, Final Stabilization (PL)
- ½ hot peppers (less or not at all if you don't like spicy)
- 6 tablespoons wine (tolerated at 3 tablespoons per day for cooking. If you do not want do not put it)
First we cut the beef (or veal that is more tender) into cubes of the right size. We put them in the hot pan and fry them (without oil) well on each side, until they turn white.
Add the finely chopped onion and chopped garlic and leave for a minute.
We cut the carrot into rounds, and the hot pepper and the green one into cubes and we put them over the meat and onion. Add enough water to cover them, put the bay leaves, salt, pepper and cumin and let it boil over medium heat for about 30-45 minutes (lid on the pot).
Then add the 6 tablespoons of white wine, pumpkin and tomato paste and let it boil for another 20-25 minutes. The sauce should decrease and thicken a little. You should know that the cooking time of Hungarian beef goulash is directly proportional to the age of the beef from which the meat used comes, therefore, the older the beef, the more we will have to boil it.
Beef goulash with fluffy mashed potatoes and carrots - Recipes
The word "musaca" is of Arabic origin and means "served cold". Here is a recipe adapted to Haplea's liking.
What you need for 4 servings (picture 1)
& # 8211 500 gr minced pork mixed with beef
& # 8211 2 onions
& # 8211 1 kg potatoes
& # 8211 4 tomatoes
& # 8211 300 gr cheese
-salt, pepper, chili
-good for mashed potatoes and for greased tray
& # 8211 We cut the potatoes and boil them (picture 2)
& # 8211 meanwhile, finely chop the onion and slice the tomatoes (picture 3)
& # 8211 put the onion to harden (picture 4). Then add the minced meat and leave it for about 10 minutes. Sprinkle with spices to taste (picture 5)
& # 8211 boiled potatoes, with a little butter and salt, are turned into puree (picture 6)
& # 8211 in a heat-resistant dish put half of the mashed potatoes (picture 7), then add the minced meat mixture (picture 8)
& # 8211 cover with the rest of the puree, a layer of tomatoes and grated cheese (picture 9)
Bake for about 30 minutes (picture 10)
& # 8211 good appetite! (picture 11)
Preparation time: 60 minutes
Price: 3.5 lei / serving (may vary depending on where you take the ingredients)
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Beef goulash and mashed potatoes - a delicious and filling lunch for the whole family
Today the team Bucătarul.eu has prepared a very delicious goulash recipe with beef and mashed potatoes. It is a very simple and easy to make dish, but the taste is incredibly aromatic and tasty.
The tender and juicy meat, along with a common mashed potato, is exactly the ideal food for children… and not only. We invite you to try this wonderful recipe! Have a good appetite!
Ingredients for goulash
-1 teaspoon of tomato paste
-1 tablespoon sour cream (optional)
-0.5 teaspoon salt (to taste)
-3 black peppercorns (optional)
Ingredients for mashed potatoes
Method of preparation
1. Cut the meat into appropriately large pieces, harden it in a cauldron (or saucepan), in a little oil (or do not harden it at all, but put it in the cauldron and add a little boiling water).
2. Add the onion and chopped carrot over the meat, stir, add a little more oil and simmer the mixture over medium heat.
3. Add 1 glass of water and simmer until the meat is ready (soft). The meat should be only slightly covered with water.
4. Towards the end (about 10 minutes earlier), add the salt and bay leaf. If desired, you can add 3 black peppercorns.
5. In the middle, the meat should be ready in about an hour (check with a fork or knife).
6. Dissolve the tomato flour and paste (if desired and the cream) in half a glass of warm water and mix well so as not to form lumps (you can use a fork).
7. Stirring the goulash continuously, pour the flour mixture with the tomato paste.
8. Simmer the goulash for another 5-10 minutes (in the meantime the goulash will thicken if it is too dense you can add a little more water).
10. Prepare the mashed potatoes. Boil the potatoes (cleaned) in water with a pinch of salt. Then drain the water (leave only a little water in the pan) and grind the potatoes with a potato press. Finally add salt, hot milk and butter.
1. Mix flour and paprika, sprinkle the mixture over the meat. Heat half the oil in a pot and fry the meat in turns until brown.
2. Add the remaining oil, garlic, onion and bacon and fry.
3. Add red wine and water and cook for two hours.
4. Add the mushrooms, lemon peel and half of the parsley and let it cook for another 10 minutes.
5. Remove from the heat and mix in the rest of the parsley and sour cream. Serve with mashed potatoes, noodles, rice.
125g of white flour
30g of paprika
1kg of beef, cut into cubes
30ml of oil
2 cloves garlic, crushed
3 onions, finely chopped
6 slices of bacon, finely chopped
60ml of red wine
625ml of boiling water
500g of mushrooms, finely chopped
10g of lemon peel, grated
60g of chopped parsley
125ml of sour cream
Authentic goulash with dumplings and potatoes
Goulash, this traditional food borrowed from Hungarian cuisine, has become very popular in our country, especially in the Transylvania area. An authentic goulash is made with beef or veal, lots of paprika (ideally ground & icircn homemade), potatoes and / or dumplings.
You can give up potatoes if you put dumplings or vice versa. Today we offer you the recipe with both ingredients, an authentic and delicious recipe and not at all difficult to prepare.
- 1 kg beef (leg)
- 2-3 onions
- 2 tablespoons lard
- 2 tablespoons paprika
- 1 tablespoon cumin
- 2 cloves of garlic
- 250 g canned tomatoes
- 2 carrots
- 3-4 potatoes
- 1 red bell pepper
- 2 bay leaves
- greenery for decoration
- For dumplings:
- an egg
- a pinch of salt
- 80 g semolina or flour
Cut the meat into cubes, as well as the potatoes, which you will leave in cold water. Chop the onion, carrot, pepper and finely chopped garlic.
Put the vegetables (without potatoes) to harden in a tablespoon of lard. Season with salt and pepper and leave on the fire until the vegetables are soft.
Separately, harden the meat in the remaining lard and add the paprika and cumin over it. Stir until the meat turns red from the paprika and add the previously hardened vegetables. Pour hot water, add the bay leaves and simmer until the meat is penetrated, over low heat.
Add the potatoes and tomatoes to the can and cook for another 15-20 minutes or until the potatoes are cooked through. In the meantime, you can prepare the dumplings.
Beat the egg with a pinch of salt and gradually add the semolina or flour. Mix with a whisk and put the dumplings in the goulash with a teaspoon. Put a little, because they will swell anyway.
Let it boil for a few more minutes, until the dumplings are ready. Turn off the heat and sprinkle with freshly chopped greens.