The history of goulash began more than two thousand years ago. The dish does not lose popularity in our days. It is often prepared, continuing to come up with more and more new options. I recently discovered a recipe for beef with adjika.
Ingredients
- Beef (clipping) – 600 g
- Onion - 1 piece
- Adjika - 2 tsp.
- Garlic - 2 cloves
- Flour - 2 art.l.
- Tomato sauce - 2 tbsp.l.
- Olive oil - 30 ml
- Bay leaf - 2 pieces
- Hop-suneli - 0,5 tsp.
- Salt - to taste
- Water (purified) – 3 glasses
Step-by-step cooking recipe
Wash the beef, dry it and cut it into small pieces.
Peel the onion and garlic from the husk and chop.
Heat the oil in a frying pan, lay out the beef and brown well on all sides.
Add onion, garlic and continue to fry for 4-5 minutes.
Add adjika, tomato sauce, bay leaf and hops-suneli. Cook for another 5 minutes, stirring constantly.
Pour in water mixed with flour, add salt and simmer for 40 minutes under the lid.
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