Goulash is a tasty and satisfying dish invented by Hungarian housewives. It belongs to the group of thick soups and is a meat stewed in gravy with the addition of various vegetables, spices or dried fruits. Today’s publication presents some interesting prune goulash recipes.
With onions and carrots
A dish prepared using the technology below is very nutritious and juicy. It has a moderate pungent taste and goes well with many side dishes. To cook it, you will need:
- 1 kg of chilled beef pulp.
- 10-15 pcs. prunes.
- 6 cloves of garlic.
- 3 medium onions.
- 2 tbsp. l white wheat flour.
- Carrot.
- Salt, ketchup, water, parsley, allspice peas and vegetable oil.
Preparing a goulash of beef with prunes is quite simple. The washed, dried and chopped meat is laid out in a dry non-stick pan, covered with a lid and stewed for about half an hour. After the specified time, it is sent to a thick-bottomed pan, seasoned, salted and supplemented with vegetables fried in vegetable oil. All this is languishing under the lid, and after fifteen minutes is combined with chopped prunes. Then beef with dried fruits and vegetables is poured into half a glass of drinking water, in which the fried flour was previously dissolved, and stewed until soft. Shortly before the completion of the process, goulash with prunes is supplemented with a small amount of ketchup. The resulting dish is insisted under the lid and served on the table.
With beer and bell pepper
This interesting dish can replace a full-fledged home dinner for a large family. It goes well with boiled potatoes and brings variety to the familiar menu. To cook goulash with prunes, you will need:
- 800 g of chilled beef pulp.
- 50 g of prunes (seedless).
- 3 glasses of beer.
- 2 medium onions.
- 2 carrots.
- Clove of garlic.
- Bell pepper.
- Water.
- Vegetable oil, salt, cumin, rosemary, paprika and parsley.
Washed and chopped meat is put in a saucepan, supplemented with a small amount of filtered water and stewed under a lid. As soon as it softens, dried fruits and vegetables fried in vegetable oil with the addition of paprika and caraway seeds are sent to it. All this is poured with beer and stew until tender. Shortly before the end of the heat treatment, goulash is added, seasoned with garlic and sprinkled with seasonings.
With tomato paste
This is one of the most popular and quickest ways to make prune goulash. To serve such a dish for dinner, you will need:
- 500 g of chilled beef pulp.
- 200 g of prunes (seedless).
- 2 medium onions.
- 1 tbsp. l tomato paste.
- ½ tsp quick baking soda.
- ½ cup of water.
- Carrot.
- Salt, vegetable oil, lavrushka, dill and ground pepper.
Pre-washed and chopped meat is sprinkled with soda and left for half an hour. Then it is rinsed, dried and browned in vegetable oil. Toasted beef is supplemented with sautéed vegetables, tomato paste, salt and seasonings. All this is poured with water and stewed on low heat for about forty minutes. Then prunes and lavrushka are added to the common cauldron and wait another quarter of an hour. Ready goulash sprinkled with chopped dill.
With cream
This gentle and very tasty dish is very popular among both adults and small eaters. To feed them your family, you will need:
- 500 g of chilled beef pulp.
- 200 g of prunes (seedless).
- 100 g of soft oil.
- 150 ml of fresh cream.
- 2 tbsp. l white wheat flour.
- 2 tbsp. l dry paprika.
- 3 cloves of garlic.
- A glass of beef broth.
- Salt, parsley and spices.
Washed and dried meat is cut into small pieces and fried in melted butter. As soon as it is browned, garlic and spices are added to it. Five minutes later, steamed prunes are sent there. All this is poured with cream and beef broth, and then thickened with flour fried in a dry pan. All this is salted and stewed on the lowest heat until the meat is soft. Before serving, goulash with prunes is decorated with fresh parsley.