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Goulash with prunes

0
1040
Kitchen Hungarian
Calorie content 103.6 kcal
Portions 6 port.
Cooking time 120 minutes
Proteins * 3.7 gr.
Fats * 8.6 gr.
Carbohydrates* 13.9 gr.
* per 100 gr. product
Goulash with prunes
Content

Cooking prune goulash will allow you to add variety to your daily diet, but not deviate too much from traditional cuisine. Especially well prunes complement the taste and aroma of red meat, we advise you to definitely try.

Ingredients

Cooking process

step 1 out of 5
Rinse the meat under running water and cut it into oblong pieces. Peel the garlic and onion.
step 2 out of 5
Fold the meat into a cauldron or rooster, fill it with water so that it covers the top layer of meat. Add bay leaves, whole garlic and allspice. Put the container on fire and bring to a boil, remove the resulting foam with a spoon. Then cover and simmer for 30-40 minutes.
step 3 out of 5
Peel the carrots and cut into thin strips. Cut the onion into feathers. Fry the onions separately in sunflower oil until golden brown. Then add carrots to it and fry for another 5-7 minutes.
step 4 out of 5
Add basil, bouillon cube, salt to almost finished meat and cook for another 5-10 minutes. Then add the onion and carrot roast to the meat, stir and cook for 5 minutes.
step 5 out of 5
In a separate bowl, combine the tomato paste, sour cream and flour until you have a homogeneous mass without lumps. Add this mixture to the meat, stir. Add the prunes last, cover the goulash with a lid and simmer for another 30 minutes. Serve aromatic goulash with any side dish and pickles of your choice.

Bon Appetit!

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