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Pork goulash with vegetables

Pork goulash with vegetables


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First wash the meat and cut the pieces.

Onions are cleaned, washed and chopped.

Heat a little oil in a pot and add the meat and then the onion.

Allow the meat to brown a little, then add water and simmer for about 45-60 minutes or until the meat begins to penetrate.

Meanwhile, clean and wash the potatoes, carrots and celery.

We cut the potatoes and celery into cubes.

We cut the carrots into rounds.

Put the vegetables over the meat, add the spices and let it boil.

Towards the end, add the tomatoes and cook for another 10 minutes.

Good appetite!


Pork goulash with vegetables - Recipes

  • 600 gr. of beef
  • 2 large onions
  • 2 medium carrots
  • a clove of garlic
  • salt
  • pepper
  • a bay leaf
  • 3 tablespoons olive oil

6 comments:

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We would be delighted if you would like to add your blog to http://ro.petitchef.com so that our users and us can enjoy your recipes.

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Mr. Vincent, thank you very much for your appreciation and invitation. But I received a decision to stay only in the community on bucataras.ro. I wish you success in everything. Sincerely, Anisoara.

I never made goulash, but once I saw the recipe with you, you convinced me. I'm really going to do goulash these days, because I see it's not that complicated to do. It seemed much harder to make and with more ingredients. You were right, it's really easy to do! Thank you! I wish you a good evening!

Good morning! and you make me miss you: P
kiss and a wonderful day.

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Andreea, you said it right, it's not hard to do. It simply takes a long time to prepare, because the beef boils a lot. That is, your contribution in the preparation of this goulash is a maximum of 20-25 minutes, and not always. Given its cooking time, further, it is one hour and 20 minutes, depending on which (aged) beef you prepare, younger or older. Today I will describe all the details. As for the addition of more ingredients, it is possible - but I do not see the essence, because it is quite tasty in this way. You can also pay attention to my recipes - Pork Tochitura. Sincerely, Anisoara


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Pork goulash

Recipes with pork & # 8211 how to make Transylvanian pork stew with onions. Transylvanian stew recipe to cook a meal with pork and onion sauce, ie pork stew. See in this video how to cook pork using a Transylvanian pork stew recipe or pork goulash as in Transylvania!

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Pork rolls. The recipe is simple, their filling can be changed according to everyone's taste and can be cooked both in the oven and on the pan!

Juicy and appetizing meat rolls are always present on the holiday table! They are easy to prepare, either on the pan or in the oven and allow unlimited experimentation: their fillings can be changed according to your taste and imagination. The meat rolls can be served with any garnish. You can also prepare them in advance and keep them in the freezer. They are delicious, filling and festive! And how do you prepare them? We are waiting for your answers in the comments!

-4 pickled cucumbers (small)

-salt, ground black pepper - to taste

-flour or breadcrumbs - for rolling rolls

These rolls can be prepared from chicken breast.

Other examples of filling: prunes, dried apricots, fried mushrooms, any vegetables, etc.

1.Wash and dry the pork. Cut it into 7-8 mm thick slices.

2. Cover each slice of meat with cling film and beat it with the meat hammer on both sides. It must become flat and very thin.

3.Mix the soft butter with the garlic passed through the garlic press and the chopped greens (we used dill).

4.Put the pickled cucumbers through the large grater.

5.Put the cheese through the large grater.

6.Prepare each slice of meat with salt and ground black pepper (on both sides). Grease it with a teaspoon of flavored butter. Then place a suitable amount of grated cucumber and grated cheese near one of its short edges.

7. Roll the slice of meat into a compact roll, bending the side edges inwards, to seal the filling as well as possible. Secure the free edge of the roller with a toothpick or wrap it with food thread.

8. Proceeding similarly, prepare all the rolls.

9. Roll the rolls in flour or breadcrumbs.

10. Fry them on a well-heated pan, in which you poured a small amount of oil: on high heat, on all sides. This will make the meat juicier and tastier, and the rolls will keep their shape better.

11.Cut the onion into thin crescents and spread it on the baking tray.

12.Place the fried rolls on its surface, removing the toothpicks or food thread from them.

13. Cover the tray with aluminum foil. Bake the rolls for 35-40 minutes in the preheated oven to 180-190 ° C. They are ready!

14. If you want, you can sprinkle them with grated cheese and bake for another 10 minutes, until it melts without aluminum foil.

15. Serve the meat rolls with your favorite garnish!

If you don't have an oven, you can cook the rolls on the pan: after frying them on all sides, over high heat, take them out of the pan and remove the toothpicks or food thread from them. Put them back in the pan, adding a little water, meat soup or sauce, which you like. Simmer until ready, under the lid.


Pork soup with vegetables

A recipe for a very tasty pork soup and quite close to the traditional recipe. It is a food full of nutrients, ideal for dinner. This is an important source of protein, good fats, minerals, vitamins and carbohydrates. I do not think you will regret the decision to try this pork soup with vegetables.

Ingredients for five servings
& # 8211 500 grams of pork (leg or neck)
& # 8211 1 carrot
& # 8211 1/3 celery
& # 8211 ½ Canned tomatoes
& # 8211 100 g frozen peas
& # 8211 3 red onions
& # 8211 a potato
& # 8211 a parsley or larch tie
& # 8211 half a large red pepper or a medium red pepper
& # 8211 4 tablespoons olive oil
& # 8211 lemons
& # 8211 sare
& # 8211 pepper
& # 8211 2 l water.

How to prepare pork soup with vegetables
Cut the meat into cubes and boil in 2 liters of water together with the large cut celery and the onions cut in half. Boil for 45 minutes with a lid (medium heat). It foams.

Grate the carrot and fry in olive oil for a few minutes.

Remove the vegetables from the soup (discard) and add the hardened carrot, red pepper (chopped) and peas. Boil for 15 minutes on low to medium heat.

Add the potatoes (diced), chopped parsley or larch and canned tomatoes. Boil until the potatoes are ready (low to medium heat).

Season the pork soup with vegetables, salt and pepper and add the lemon juice for souring (one lemon & two).

Costs
The costs for five servings of pork soup with vegetables are about 18-20 RON (2015 prices).


Pork goulash

Pork goulash is a very tasty food and not very difficult to make. Although the main ingredient is pork, this food is a complex and healthy mixture of ingredients with a high content of nutrients. The amount of fat per serving is quite high, but you have to keep in mind that over 50% comes from olive oil.

I know there are a lot of ingredients, but that's how I got the taste I wanted.

Ingredients for six servings of pork goulash
& # 8211 600 grams of pork leg or neck
& # 8211 100 grams of smoked pork
& # 8211 700 ml tomato juice (obtained from about 0.9-1 kilograms of very ripe tomatoes) or two cans of chopped and peeled tomatoes (see that there are also without additives)
& # 8211 a large onion (150-200 grams)
& # 8211 five cloves of garlic
& # 8211 100 grams mushrooms
& # 8211 a red pepper
& # 8211 50-75 ml olive oil
& # 8211 two tablespoons of paprika
& # 8211 1/3 teaspoon black pepper
& # 8211 parsley
& # 8211 a teaspoon wholemeal flour
& # 8211 two tablespoons of lemon juice
& # 8211 sare.

How to prepare pork goulash
Cut the fresh meat into cubes with a side of 2-2.5 cm, put on it the paprika, salt (1/2 teaspoon) and pepper and mix well (try to remove large portions of fat if any). Finely chop the smoked meat.

Make tomato juice or open the cans with tomatoes, chop the onion and garlic (the garlic should be chopped 45 minutes before use to increase the allicin content) and turn the oven to 180 ° C.

Heat the oil, add the meat (fresh + smoked) and fry for about 5-8 minutes on medium heat (stir to avoid burning or sticking).

Add the onion and garlic and cook for 5-6 minutes until the onion becomes translucent.

Put the tomato juice or canned tomatoes over the mixture in the bowl, mix well, transfer to another bowl (I used a yena bowl for the oven), cover and put in the oven for an hour. If you use canned tomatoes and you find the mixture too thick, you can add another 100-200 ml of water.

Chop the pepper, wash the mushrooms well (put whole if small and in two or four if larger).

After an hour, remove the bowl and add the pepper, mushrooms and teaspoon of wholemeal flour and mix well.

Place in the oven for another 40 minutes. Remove the pork goulash and season with salt, spices, etc.

If you want the pork goulash to be a little sour, you can also add two tablespoons of lemon juice 10 minutes before turning off the heat (given the large amount of fat, we recommend that you do this).

If the pork goulash is too thin, you can leave it in the oven without the lid for 15-20 minutes or until you get the desired consistency. Finally add the green parsley.

Depending on the type of meat used, the time spent in the oven may be shorter or longer, the tenderness of the meat being the best indicator. When the meat is very soft, the goulash is ready.

How to serve
Serve hot to hot with mashed potatoes, natural potatoes, polenta, etc.

Costs for six servings
Depending on the season and the ingredients used, the costs for six servings of pork goulash are about 20-30 RON (2015 prices).


TASTES.

Lightly brown the chops in oil, let them simmer, let them penetrate. Eventually, add a little water. & # 160Cans are almost penetrated - the fork enters them - add grated onion (chopped), pepper, paprika, salt. & # 160


This is where I prepared onion, an apple, a carrot large - passed through the large grater. I put them over the meat and cooked them a little longer. & # 160
I passed the cabbage through the cabbage grater, mixed it with a little salt and then hardened it in oil - only until it became glassy. Do not harden all the cabbage at once, but in 3-4 installments, ie put a good handful of cabbage in the pan to harden quickly. I added it over the meat, I added more sugar, tomato juice, water as much as it contains, but not more.Then put everything in the oven until the juice decreases and the flavors mix. I also like to put a sprig of thyme on top. It smells very nice and is very tasty.

5 comments:

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Pork goulash with vegetables - Recipes

what time eeeees ?? as it says above, the one who read it, I made some pork with some vegetables and some steam. why steam because it's cheap. fact for which I used as follows: pork brand muscles, cauliflower, mushrooms, onions, dried pineapple (it would have fixed some orange, yes plm, I did not find), soy sauce, pepper, oregano and dry white wine . I recommend drinking wine, as it is very good.


I cut the pork into pieces after removing most of the fat, finely chop half the onion, put soy sauce, oregano, pepper, wine, candied pineapple and let it sit for half an hour in the fridge.


During this time I cut the mushrooms and put them in a bowl, I broke the cauliflower on top, and over all this I put the meat with the marinade.


I placed the pot in another pot in which the water was boiling, on two lids, and I covered it. I left it for 10-15 minutes until the meat was done, then I put it on the plate and put it in me.


in the background? as usual, what I like the most

following the question to explain what's with the lids, I'll sacrifice myself! so, I put two lids on the bottom of a fairly large and roomy pot. I put the lids upside down than they put on the pot, that is, with the bottom up. why did I put two? because the pot was big and the lids small. I put enough water in it so that it doesn't come out after putting the meat dish in the pot. I know there's something special about steaming, but I don't have that. I initially tried with a grater lying in the pot, but that was too high, and the pot could not be covered properly. that would be it :)