Goulash with vegetables

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Ingredients for cooking goulash with vegetables

Beef (chilled shoulder) 500 grams.
Carrot 1 piece.
Onions 1-2 pieces.
Olive oil 0.5 cups.
Cold boiled water 0.5 cups.
Salt, Sunflower Hops seasoning to taste.
Fresh greens for decoration.

Main Ingredients: Beef, Onion, Carrot
Serving 4 servings
World Cuisine

Inventory:

Knife, Cutting board, Spatula, Grater, Pans - 2 pieces, Saucepan with thick walls and a lid, Cooker, Serving plates

Cooking goulash with vegetables:

Step 1: prepare the onions.

We clean the onion from the husk with a knife. Then cut into cubes with a knife on a cutting board. To peel the onion without tears, you can periodically rinse the knife and onion under a stream of cold water. Heat a pan with 2 tablespoons of olive oil over medium heat. Fry the onion in a preheated pan over low heat, stirring occasionally with a spatula for 2-3 minutes.

Step 2: prepare the carrots.

Wash carrots under running water and peel them with a knife or peeler. Then rub on a coarse grater. Immediately add the carrots to the onion pan and sauté more 5-7 minutes.

Step 3: prepare the beef.

Wash the beef under running water and leave to dry a little on a cutting board. We cut into approximately 3 * 4 centimeters. On medium heat, heat a pan with olive oil and fry the meat until it is rosy in color on both sides for about 5-7 minutes.

Step 4: prepare the goulash with vegetables.

In a pot with thick walls, pour 2 tablespoons of olive oil and put on a small fire. We put in it a hot fry of carrots and onions, beef, salt to taste and add seasoning. Mix the meat with vegetables with a spatula and add half a glass of water. We cover the pan with a lid and simmer the goulash until cooked for 50 minutes. To check if the meat is ready, pry one piece with a fork and taste it.

Step 5: serve the goulash with vegetables.

We decorate the finished goulash with vegetables with fresh herbs, and serve hot along with a side dish of mashed potatoes, rice or pasta. Enjoy your meal!