Mashed potatoes with goulash and gravy

Mashed potatoes with goulash and gravy


— Beef — 0,5 kg.
-A large bowl — 1 pc.
-Markovka — 1 piece (can be without it)
-Mook — 1 tbsp. L
-Tom. Paste — 1 tsp
-Mozhno sour cream — 1 tbsp. L (I have without it)
-Leaf leaf — 1 pc.
-Salt to taste — 0.5 tsp approx.


Cut the meat into small pieces, lightly fry (you can not fry, and immediately add a little boiling water to the meat) and put it out together with onions and grated carrots in your own juice on low heat, pouring a little into the pot. Oil.

Then add a small amount of water. Well, let’s say, a glass of water per a kilogram of meat. Stir until the meat is ready (ie to softness). The meat should be slightly covered with broth. Minutes for 10 to the readiness of meat, salt to taste, put bay leaf — 1 pc. And you can 3 pcs. Peppercorns.

Meat can be different.

Therefore, the cooking time can also be different. But usually about an hour, not less (if it’s beef or pork, and not chicken) Readiness is checked with a knife or fork.

Then dilute in half a glass of warm water — 1 tsp. Volume of paste, st. A spoonful of flour and art. A spoonful of sour cream (you can without it, I have no …). Stir well in a glass so that there are no lumps.
I always do this with a fork. Continuously stirring goulash, pour in the mixture. Goulash on the eyes will start to thicken.

Put out a little (5-10 minutes) The meat is ready. If the water boils out during extinguishing, you can top it off. And if suddenly goulash has turned out too thick, then you can also dilute it with boiling water to the desired density.

Boil the potatoes in the water. Water is drained, but not to the end, so that there is not much left at the bottom. Mint in the broth properly potatoes. Only when the potatoes are well bent, add hot milk, salt and butter to taste. With broth, mashed potatoes are lighter, not viscous and tastier.

Children eat such mashed potatoes well.

Have a nice appetite for you and your children!

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