Goulash is the traditional dish of cuisine of Hungary consisting of vegetables and meat however to us the goulash option as the second or main course prepared from pieces of beef or pork in tasty gravy is more habitual.
It is required to you
- - pork pulp - 800 g;
- - onions - 2 pieces;
- - carrots - 1 piece;
- - sour cream - 4 tablespoons;
- - tomato paste (ketchup) - 2 tablespoons;
- - wheat flour - 2 tablespoons;
- - vegetable oil - 2 tablespoons;
- - water or broth - 200 ml;
- - sour cream - 4 tablespoons;
- - salt, adjika - to taste.
Instruction
1. Such pork steaks as a scapula, a neck, cutting or gammon are suitable for goulash. Preparation will require the cooled or slightly refrigerated meat which needs to be cut across fibers desirable pieces. Remember that it is necessary to roll in meat pieces in wheat flour. It can be done in two ways. Powder meat with the flour sifted through a strainer that meat evenly became covered by wheat flour. It is also possible to place meat pieces in a plastic bag with flour and to shake it in different directions.
2. Meanwhile prepare vegetables for goulash: clean onions and chop it large rings, wash carrots, clean and grate.
3. In a bowl of your multicooker pour in vegetable oil (better olive or sunflower), lay out the prepared vegetables, slightly salt them, and then set the Frying mode and at a temperature of 120 degrees fry vegetables within 5 minutes, then add to them meat and fry 5 more minutes.
4. After the termination of the Frying mode to set the Suppression mode and you stew meat within 1-1.5 hours. Time of suppression depends on the meat, its fat content and the sizes of pieces.
5. At the very beginning of suppression it is necessary to add paste from tomatoes with sour cream. To make sauce connect tomato paste (tomato sauce, ketchup), adjika, water and sour cream, mix these ingredients to a uniform mix.
6. It is possible to add any spices to sauce, for example, paprika and black pepper, chili pepper, etc. In order that at you goulash with nonconventional taste turned out, add the Italian herbs, Provence herbs, hop of a sunela, curry or the Mexican mix.
7. After you add sauce and spices, close the multicooker a cover and you extinguish. In 30 minutes check your future goulash, perhaps it will be necessary to add liquid. For this purpose add meat or vegetable soup, water to goulash.
8. After goulash is ready, it can be salted and given to a table with any garnish, for example, pasta, buckwheat, rice or other vegetables and also potatoes or vegetables.