Beef goulash

Votes: 3

Time: 2 hours 20 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 349, total fat 20 G., saturated fats G., proteins 31 G., carbohydrates 10 G., fiber G., cholesterol mg, sodium mg, sugar G.

In this relatively lean dish, Paula Deen simmers beef and vegetables in a meat broth flavored with cloves and bay leaves.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g of beef pulp for stewing (flank, shank)
2 tablespoons of vegetable oil
2 tbsp of water
1 tbsp Worcestershire sauce
1 peeled clove of garlic
1-2 bay leaves
1 medium-sized onion, sliced into half rings
1 teaspoon of salt
1 teaspoon of sugar
1/2 tsp pepper
1/2 tsp paprika
A little ground allspice or ground cloves
2 large carrots, sliced
3 chopped celery stalks
2 tablespoons cornstarch

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, onions, garlic, celery, carrot, Worcestershire sauce, bay leaf, paprika, carnation, starch

Cooking the dish according to the recipe:

Fry the meat in vegetable oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer for 1.5 hours.

Remove the bay leaves and garlic. Add the carrots and celery. Cover and cook for another 30-40 minutes, then drain 2 cups of the cooking liquid for the sauce.

In a separate bowl, dissolve cornstarch in 1/4 cup water. Mix the cornstarch with a small amount of hot liquid and add it to the sauce to thicken it. Stir and cook until the sauce comes to a boil.

Categories:

recipe / Dinner / Dinner / Calorie content of prepared meals / Soups / Thick soups and stews / American cuisine / Paula Deen

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