The stewed meat is preparing long, but what amazing the result turns out. Juicy, gentle, melting in the mouth and having very appetizing aroma, it doesn't leave indifferent anybody. Make goulash with pomegranate according to east or simple recipe.
Beef goulash with pomegranate orientally
Ingredients:
- 400 g of beef; - 500 ml of meat soup;
- 3 carrots; - 1 violet bulb; - 1 lemon; - 1/2 grenades; - 8 olives without stones; - 1.5 cm of a root of ginger; - 15 g of cilantro; - 2 tablespoons of sauce of a hariss; - 1/2 tsps of cinnamon; - 80 ml of vegetable oil. Wash up beef, cut off films and streaks if those are. Cut pulp on cubes or bars, put in a container, sauce a hariss, close a film or a cover and leave for 2-3 hours, and it is one night better in the fridge. Pour a spoon of vegetable oil in a high thick-walled frying pan or a cauldron and warm. Lay out in it the kept waiting pieces and roast on moderate fire to a brown crust, constantly stirring slowly with a scapula.
Clean a bulb, cut with thin half rings and add to meat. Fry it 3-5 more minutes until onions become soft. Grate lemon zest and a root of ginger, squeeze out juice of a citrus and season with it and also cinnamon subfrying. Pour in meat soup there and accurately stir everything. Boil goulash and at once lower temperature to a minimum. Cover ware and you weary contents 2-2.5 hours. In an hour of preparation put in a frying pan or a cauldron circles of carrots and 5 g of chopped cilantro. You extinguish a dish the remained time, mixing it periodically. If broth boils away earlier, pour a little water, but be not overzealous. Pull out grains from a pomegranate half, cut olives on quarters, crush the remains of cilantro and implicate all this at the very end of cooking. Set aside goulash and let's it 20-30 minutes stand.
The simple recipe of pork goulash with pomegranate
Ingredients: - 500 g of pork; - 1 small carrots; - 1 napiform bulb; - 1/3 grenades; - on 30 g of sour cream and tomato paste or ketchup; - salt; - vegetable oil. Wash out pork and cut with pieces. Grate carrots. Exempt a bulb from a peel and thinly chop. Place the prepared ingredients in a pan or a cauldron with vegetable oil and put on strong fire. Bring everything to the boil and reduce temperature to the smallest indicator. Allow a dish to potomitsya 10 minutes under a cover then fill in it with hot water so that it covered meat on 0.5-1 cm. Throw garnet kernels there. Mix separately sour cream and tomato paste or ketchup and too shift in ware. Salt goulash to taste, but you remember that liquid will boil away. Train him 1.5-2 hours to softness of pork.