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Pork goulash with potatoes

Pork goulash with potatoes


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Guaranteed a tasty meal!

  • 400 g pork for goulash
  • 1 onion
  • 1/2 celery
  • 1 carrot
  • 1 pepper
  • paprika
  • turmeric
  • 6 medium potatoes
  • 4 cloves garlic
  • salt
  • pepper
  • herbs of provence
  • a few tablespoons of oil

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Pork goulash with potatoes:

I cleaned, washed and chopped onions, celery, carrots and peppers.

I put a little oil in a pan.

When the oil warmed up, I added the vegetables one by one.

First the onion with celery, then the carrot and then the pepper.

I added paprika and turmeric.

I let them soak for a few minutes.

At the same time, I washed the meat well separately.

I put oil in a pot (under pressure). After it warmed up, I added the meat and left it until its juice decreased, stirring from time to time, until it browned a little.

I added the vegetables.

I added hot water and added diced potatoes and garlic.

I seasoned with salt, pepper, herbs from Provence.

I put the lid of the pot under pressure and let it boil for 25 minutes on medium heat.

Tips sites

1

Season to taste. It can be served with hot peppers. :)


Beef goulash with potatoes, vegetables and spices!

A very tasty and hearty dish. The meat is stifled in large pieces or small cubes, depending on the size of the dish, it is important not to be sticky, choose pieces without bacon. Meat is considered ready when it loses 1/3 of its weight.

INGREDIENT:

-1 tablespoon of tomato paste

-salt and black pepper - to taste.

METHOD OF PREPARATION:

1. Pour the oil into the pan and put it on the fire to heat.

2. Meanwhile, cut the meat into large pieces, add it to the pan and fry it well on all sides, stirring constantly.

3.Cut the onion in half into rounds and the carrot into quarter rounds.

4. Pour 2/3 cup of water into the pan, put the lid on and simmer the meat over medium to low heat until the liquid completely evaporates.

5.Then add the onion and fry the meat over high heat.

6. Follow the carrot, mix and fry the meat with vegetables.

7.Add the potatoes cut into quarters and fry everything together for about 2 minutes.

8.Add 2 bay leaves, 200 ml of water, tomato paste, salt and black pepper. Optionally, you can add garlic.

9. Stir, cover the pan with a lid, reduce the heat and cook for about 35 minutes, until the potatoes are soft.

Serve the goulash with potatoes sprinkled with greens. In a short time, you get an absolutely delicious dish!