Meat

Light goulash

Light goulash



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Ingredients for Making Lightweight Goulash

  1. Light pork or beef 500 grams
  2. Onions 1-2 pieces
  3. Tomato paste 1-2 tablespoons
  4. Sifted wheat flour 1 tablespoon
  5. Vegetable oil 50-70 milliliters
  6. Liquid mustard 1 tablespoon
  7. Light broth 2 cups
  8. Ground black pepper to taste
  9. Laurel leaf 2-3 pieces
  10. Salt to taste to taste
  11. Suneli hops to taste
  • Key Ingredients
  • Serving 2 servings
  • World Cuisine

Inventory:

Cutting board, Knife, Deep pan, Stove, Skimmer, Deep bowl, Frying pan with lid, Kitchen spatula, Paper kitchen towels, Glass, Tablespoon, Plate

Cooking goulash from the lung:

Step 1: boil the lungs.

Rinse your lungs under running water, lay on a cutting board. Cut the tubes with a knife and cut into arbitrary middle pieces. Place them in a deep pot and pour ordinary water into it. Put the pot with the lungs on the stove, which is turned on at a strong level, bring the water to a boil and drain. Fill the pan again with water and bring to a boil again, screw the stove to a weak level and cook the lungs for 1.5 - 2 hours to a soft consistency. During cooking, scale will rise to the surface, remove it with a slotted spoon. Remove the finished lungs from the pan with a slotted spoon, lay in a deep bowl, and allow to cool.

Step 2: fry the lungs.

Put the cooled lungs on a cutting board, and cut into small pieces with an approximate size. 2 by 2 centimetersmaybe less or a little more. Then, on a stove included in the middle level, put the pan and pour vegetable oil into it. Put the lungs in the heated oil, add salt, black pepper to taste and fry the lungs to a light brown crust, periodically mixing them with a kitchen spatula to avoid burning. Fry the lungs for 5 to 10 minutes.

Step 3: add onions and carrots.

While the lungs are fried, peel the onion from the peel with a knife, rinse under running water, dry with paper kitchen towels, lay on a cutting board and cut into an average cube, with an approximate size of 1 by 1 centimeter, it can be smaller. Add onion, sifted wheat flour to the light-fried, and fry the ingredients for 2 to 3 minutes stirring vigorously with a kitchen spatula so that the flour does not stick to the bottom of the pan.

Step 4: add the broth and simmer the lungs.

Across 2 - 3 minutes add broth from the lungs to the goulash; the amount of broth to be poured depends on you. If you are a lover of gravy, add more broth. If you prefer goulash with less gravy, pour less broth. The above amount of ingredients is enough 2 cups broth. Stew the lungs in the broth 10 - 15 minutes under the closed lid.

Step 5: add spices and bring the goulash to full readiness.

Across 10 - 15 minutes remove the lid and add in the goulash a leaf of laurel, tomato paste, liquid mustard and hops - suneli. Stir the ingredients with a tablespoon and taste the gravy if necessary, add salt and ground black pepper if necessary. Stew goulash in gravy yet 10 minutes. If the gravy has become too thick, add a little more broth to thin it. Put the finished goulash with a tablespoon on a plate and taste forwards!

Step 6: serve the goulash from the lung.

Goulash from the lung is served on a plate, hot together with gravy, in which stewed and fresh bread. Goulash can be sprinkled on top with chopped dill, parsley and cilantro, or goulash can be decorated with twigs. Any dish is suitable for this dish. It can be boiled rice, baked, stewed or boiled potatoes, mashed potatoes or vegetables, boiled pasta or cereals. Goulash is pleasant to relish under semi-dry red wine or pomegranate juice. Tasty and not expensive! Enjoy your meal!

Recipe Tips:

- - In this type of goulash, you can add any spices and dried herbs that you like that are suitable for meat dishes, such as garlic, oregano, rosemary, thyme, saffron, basil, red pepper and many others.

- - You can add flour to the gravy at the end of cooking.

- - Instead of tomato paste, in the gravy you can use tomato juice, fresh grated tomatoes or ketchup.

- Sour cream or cream can be added to the gravy for greater fat content; for the above amount of ingredients, about 1 - 2 tablespoons of sour cream or cream.