How to cook delicious soy meat - 8 best recipes

Soy meat can often be found on store shelves, however, not everyone knows how to cook it correctly and tasty. That’s why we have prepared wonderful 8 step-by-step recipes with photos. Meat is used as the main ingredient for preparing snacks, all kinds of salads, and casseroles.

Benefits and harms

In fact, opinions about soy are still mixed. Some are convinced of its benefits, while others are fierce opponents of its use. Soy is made from soybean meal and flour. Due to its natural origin, it has the following positive qualities that you can’t argue with:

• reduces the risk of developing cardiovascular diseases;
• strengthens bones;
• slows down the aging process;
• helps to lose weight;
• improves memory;
• speeds up the digestive process;
• cleanses the blood of toxins;
• improves intestinal microflora.

On a note!
Because of the estrogen it contains, soy is recommended for women in climatic periods. The product helps regulate hot flashes and normalizes hormonal balance. The negative effect of soy can only occur if it is abused. The daily consumption rate is no more than 50 g per day. An allergy may develop or an exacerbation of any chronic diseases may occur. Genetically modified soybeans are particularly dangerous and are highly undesirable to eat.

Cooking instructions

The process of preparing a delicious soy goulash should begin by preparing the main ingredient. To do this, you need to soak the soybean pieces in boiled water and let them sit for half an hour so that they swell slightly. If desired, you can add a little soy sauce to the water.

After the allotted time, the water must be drained, the soy meat must be squeezed out a little or excess liquid must be removed using a colander. After this, the main ingredient must be lightly rolled in flour and fried in a heated frying pan in sunflower oil.

At this time, you should start preparing the vegetables. To do this, wash and chop the onions and carrots. Cut the carrots into circles and the onion into small squares. Then you need to pour a little sunflower oil into a heated frying pan and lightly simmer the carrots and onions. When the vegetables have a golden crust, you should add soy meat, tomato paste, bay leaf, a little soy sauce, and a certain amount of spices and seasonings, which will correspond to the preference of the cook.

After this, you need to add a little broth or boiled water to the contents and simmer the future soy goulash for twenty minutes. Five minutes before the dish is ready, add pre-chopped garlic. In addition, a small amount of prunes or beans can be an excellent addition to a flavorful dish. It all depends on the imagination and preferences of the cook. The dish can be served either chilled or hot, experimenting with different side dishes.

General cooking principles

Cooking soy meat is very simple, but you need to know a few features. If you follow these rules, any dish will be delicious:

• Before cooking, dry soybeans need to be soaked in hot water. You can add spices to the water, then the product will absorb maximum flavor. You can boil it in boiling water. Usually 15-25 minutes is enough;
• after soaking, the volume of the pieces increases 2-2.5 times. Excess moisture must be squeezed out by hand, otherwise the taste will be watery;
• when preparing meatballs or minced soy cutlets, add an egg, then it will be easy to form semi-finished products;
• To add juiciness, add vegetables or broth to the meat; you can simmer it in sour cream or with the addition of cream.
• use spices. Since the taste of soy differs little from traditional meat, any spices are suitable: pepper, coriander, basil, rosemary, paprika, garlic, curry, turmeric.

Remember these nuances and apply them in culinary practice constantly.

Variation of goulash with garlic

Soy goulash prepared according to this recipe is a useful product for fasting or a dish that is consumed if you need to go on a diet. Soy meat contains a lot of amino acids and microelements, and by adding a little more carrots, onions and garlic to the source of easily digestible, complete protein, you can get a tasty and very appetizing dish.

To prepare goulash you will need the following ingredients:

• soy meat – 200 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• garlic – 3 teeth;
• seasoning - to taste.

Step-by-step recipe with photos of soy goulash

Soy goulash can be prepared as a main dish for a hearty lunch. The process of preparing it is simple and does not take much time. Serve fresh or baked vegetables as a side dish or boil rice. The amount of ingredients is for 2 servings.

Compound:

• 100 g soy meat;
• large carrot;
• 2 tomatoes;
• onion - head;
• 3 tbsp. tomato paste;
• 2 tbsp. vegetable oil;
• seasonings (turmeric, coriander, black pepper);
• salt to taste.

How to cook:

Place the meat in a saucepan and add a liter of hot water, add a little salt and cook for 10 minutes. During cooking, the product will increase in volume, this is normal. After the time has passed, drain the water, squeeze the meat a little from the broth and cut into small pieces.

Peel the onions and carrots, grate the carrots on a coarse grater, and chop the onion with a knife. Add frying oil to the frying pan and once it is hot, add the vegetables. Sauté them for 4-5 minutes until golden brown. Sprinkle with your favorite spices and stir.

Without turning off the heat, add the boiled meat to the sautéed vegetables, distribute the pieces, and continue frying for another 5-6 minutes.

Wash the tomatoes, remove the stem and chop with a knife. If the skin of the tomatoes is tough, remove it. Add tomato paste with crushed tomatoes to the frying pan, mix well with the remaining ingredients and simmer with the lid closed for another 8-10 minutes. Serve goulash hot with any porridge.

Bon appetit!

Attention!

To remove the skin from tomatoes, make shallow cuts near the stalk, then place the fruit in boiling water for 10-15 seconds and quickly dip into a cup of cold water. The skin will come off easily.

Features of preparing soy goulash

Along with environmental, aesthetic, religious and other possible motives when choosing a vegetarian diet, the medical side deserves special attention. Do not forget that by eating this way, you can help reduce the risk of cancer, atherosclerosis, cardiovascular and gastrointestinal diseases.

Properly prepared soy goulash is not at all inferior in taste to our usual dishes, despite popular belief. The main feature of the prepared dish is soy - soybean oil, meat, milk, soy flour, sauce and paste.

So why not create such a work of art at home using soy meat instead of regular meat, which can become an excellent analogue of the well-known goulash in a thick special sauce. The resulting dish, as a rule, is very aromatic, satisfying and rich in taste. It is served with slices of bread with cereals and bran. How to cook soy goulash so that it turns out really tasty and appetizing? The recipe for the aromatic dish is posted in the article.

Salad with soy meat

Soy can not only be served hot, but also used as an ingredient for snacks and salads; it turns out delicious and also nutritious. A light salad is suitable for those who have decided to lose a little extra weight, so if you are losing weight, feel free to include this dish in your daily diet, since it is low in calories: no more than 100 kcal per 100 g.

Compound:

• 60-70 g soy meat;
• 2 small fresh cucumbers;
• small onion;
• 2-3 tbsp. soy sauce;
• tsp Korean seasoning;
• 3 tbsp. refined sunflower oil;
• a bunch of greens (parsley, dill).

How to cook:

Steam the meat with boiling water in a cup, cover with a lid and leave to swell for half an hour. After the time has passed, drain the excess water and place the product in a colander. Then cut it into thin strips.

Wash the cucumbers, cut off the ends and cut into strips. If the fruit has a hard skin, peel it off. Place the cucumbers in a cup and sprinkle with Korean carrot seasoning. if you don’t have one, then add a pinch of red pepper, a squeezed clove of garlic and 1/3 tsp to the cup. ground black pepper, after adding spices, mix the cucumbers well.

Chop the greens with a sharp knife, add them to the cup with cucumbers, and place the chopped meat pieces there. Pour soy sauce into a bowl.

Cut the onion into rings and sauté a little in vegetable oil to soften them. When the vegetable has cooled, transfer it to a cup with the rest of the ingredients along with the oil.

When the salad is ready, cover it with a lid and put it in the refrigerator so that it can brew properly. After 1-2 hours, all the ingredients will be well saturated with spices, and the aroma of the dish will be delicious. This salad can be enjoyed for dinner or served as a snack for lunch. Bon appetit!

We recommend preparing a salad of Jerusalem artichoke with carrots.

Beef goulash with carrots and celery

Ingredients

• 500 g beef;
• 2 onions;
• 1 carrot;
• 1 stalk of celery;
• 1 clove of garlic;
• 1 sprig of greens - for serving;
• 3 tablespoons paprika;
• 1 tablespoon oregano or marjoram;
• ½ teaspoon cumin;
• 1 teaspoon salt;
• 1 tablespoon vegetable oil;
• 3 tablespoons flour;
• 1 bay leaf;
• 3–4 peas of allspice black pepper;
• 120 ml red wine;
• 1 liter of beef broth (can be from a cube) or water.

Preparation

Cut the beef into medium pieces with sides 3-4 cm, onions, carrots and celery into small pieces. Pass the garlic through a press. Chop the greens.

Mix the meat with paprika, oregano, cumin and salt. Cover with film and refrigerate for 20–30 minutes.

Heat oil in a deep frying pan or saucepan over medium heat. Sauté the onion, carrots and celery for 5-7 minutes. Then add the beef, sprinkle with flour and cook until golden brown, stirring constantly.

Add bay leaves and peppercorns to the meat and vegetables. Pour in wine and broth. Make sure all the beef is covered with liquid. If not, add some water.

Bring to a boil, cover and simmer over medium heat for about 1.5 hours.

Serve with herbs and side dish of your choice.

Korean soy meat

Koreans know a lot about cooking soy, so you can find many interesting options in their cuisine. One of the most popular recipes is meat with carrots with the addition of traditional seasonings.

Compound:

• 2 small carrots;
• 100 g soy meat;
• tsp granulated sugar;
• ½ tsp. salt;
• 1 tbsp. vinegar 9%;
• vegetable oil – 5 tbsp;
• 2 tsp ground coriander;
• 1 tsp ground red pepper;
• 3 garlic cloves.

How to cook:

Place the meat in a deep heat-resistant bowl, pour in a liter of boiling water, cover with a lid and leave for 15-20 minutes. After the time has passed, place it in a colander, wait until all the water has drained, then squeeze it out, pat dry with paper towels and cut into thin strips.

Peel the carrots and grate them on a special grater for Korean carrots. Mix it with meat pieces.

Peel the garlic cloves and chop with a knife. Pour vegetable oil into a glass bowl, add garlic and the indicated spices, add vinegar, mix everything well. Place the bowl in the microwave for 50-60 seconds so that its contents warm up a little.

Pour the dressing over the carrots and soy, mix thoroughly again and put in the refrigerator to steep for a couple of hours. It is best to leave the salad overnight, then the spices will fully imbue the rest of the ingredients with flavor. Bon appetit!

On a note!

Chop the garlic with a knife. This way the vegetable will better retain its aroma and taste.

Hungarian beef goulash

Ingredients

Preparation

Cut the beef into medium pieces with sides 3-4 cm, pepper and onion into small cubes. Pass the garlic through a press.

Heat oil in a deep frying pan or saucepan over medium heat. Fry onions and peppers for 5-6 minutes. Add the bay leaf and garlic and let cook for another 1 minute.

Place the beef in the pan with the vegetables. Sprinkle with salt, black pepper and paprika. Fry for another 5 minutes, stirring constantly. Then add broth and tomato paste. Bring to a boil, cover and simmer over low heat for 1.5–2 hours.

Soy steak

The taste of a steak made from soy is practically no different from regular steak, so if you are on a diet, counting calories or just following a healthy diet, you will definitely like this recipe. Soy steak can be served with any side dish, be it kupa, vegetables or pasta.

Compound:

• 150 g soy meat;
• bell pepper – 1 pc.;
• medium bulb;
• a few sprigs of fresh parsley;
• egg;
• salt, spices as desired.

How to cook:

Boil the soy meat until tender, cool and squeeze out excess liquid from the piece. Cut into cubes and grind in a meat grinder into minced meat. Wash the bell pepper, remove the seeds and cut into small cubes. Peel the onion and chop it. Pour a little oil into a frying pan and sauté the vegetables until soft.

When the bell peppers and onions have cooled, place them in the soy mince, stir, add a raw chicken egg to the mixture, season with spices and lightly salt to taste. Finely chop the greens and add them to the minced meat.

Form the mixture into patties of the same size and place them in a baking dish. Turn on the oven at 180 degrees, then place the baking dish inside and set the timer for 50 minutes.

When the steaks are covered with a golden crispy crust, they can be removed. Make a salad of fresh vegetables or boil rice as a side dish, and you can enjoy your culinary creation.

What to cook?

So, how to make soy goulash tasty and not too difficult? We offer several interesting options.

Option one

Prepare delicious and juicy soy goulash with sauce. Here's what you'll need for this:

• 300 grams of soy goulash;
• 100 milliliters of soy sauce;
• five tablespoons of tomato paste;
• glass of water;
• a pinch of ground red pepper;
• a bunch of fresh dill;
• two onions;
• one carrot;
• three to five cloves of garlic;
• four to five tablespoons of vegetable oil;
• salt to taste (may not be needed, since soy sauce is quite salty on its own).

1. First, heat the water until it is hot. Add tomato paste and stir it well. Next, add pepper and soy sauce, mix everything thoroughly again. The sauce is ready.
2. Pour the resulting sauce (it should be hot, so warm it up a little if necessary) over the dry soy goulash and leave for 10-15 minutes to swell.
3. While the goulash is swelling, take care of the vegetables. Peel the onion and cut into thin half rings. Wash the carrots and grate them on a medium or coarse grater. The garlic should be peeled and either grated or chopped using a garlic press or blender.
4. Wash the dill and chop it with a knife.
5. Heat vegetable oil in a frying pan and fry the onion and carrots until soft and light golden brown.
6. Now put the swollen goulash in the pan along with the sauce, fry everything together for about five to seven minutes.
7. Add garlic and dill. Cover the pan with a lid and literally turn off the heat after a couple of minutes.
8. Serve goulash with any side dish.

Option two

You can cook soy goulash with vegetables. To do this you will need:

• 300-400 grams of dry soy goulash;
• one eggplant;
• one young zucchini;
• glass of water;
• two tomatoes;
• one bell pepper;
• one onion;
• one carrot;
• level teaspoon of salt (amount can be changed);
• dill greens;
• five to seven tablespoons of vegetable oil;
• pepper to taste.

1. First you need to prepare the soy goulash. To do this, bring the water to a boil, add salt (add half a teaspoon, leave the rest for vegetables) and add pepper to it. Pour it over the goulash and let it sit for fifteen minutes. It should swell.
2. While the soybeans are swelling, move on to the vegetables. First, peel and cut the onion into half rings, then grate the carrots.
3. Wash the eggplant and zucchini and cut into small cubes.
4. Peel the pepper from cores and seeds and cut into cubes.
5. Wash the tomatoes and also cut into cubes.
6. Heat oil in a frying pan. Add the onions and carrots and fry lightly (until the onions are transparent).
7. Now add the zucchini and eggplant. Fry everything for about five minutes, then add the pepper.
8. Fry the vegetables for about five minutes, then cover the pan with a lid and simmer everything for about 10 minutes over medium heat.
9. Place the tomatoes in the pan and simmer for about five to seven minutes.
10. Now you can add soy goulash.
11. Fry everything together for five minutes.
12. Wash and chop the dill, place in a frying pan along with pepper and the remaining salt.
13. Simmer everything for just a minute and turn off the heat. Ready!

Option three

Soy goulash with prunes and nuts will be very tasty and a little spicy. To prepare it you will need:

• 400 grams of soy goulash;
• 200 grams of prunes;
• 100 grams of walnuts;
• a bunch of green cilantro;
• a pinch of ground black pepper;
• five cloves of garlic;
• salt to taste;
• five tablespoons of vegetable oil;
• two glasses of water.

Description of the cooking process:

1. The first stage is the preparation of soy goulash. It should be filled with boiling water (one glass). But so that it is not fresh, it is advisable to add salt and even pepper to the water. Leave the semi-finished product in this form for fifteen or twenty minutes.
2. The prunes need to be pitted (if any) and also poured with boiling water for ten to fifteen minutes until they become soft.
3. Peel and chop the garlic in any convenient way (for example, using a garlic press). Finely chop the cilantro with a knife.
4. Heat the oil in a frying pan and add the swollen goulash, chopped nuts and prunes along with the remaining water. Fry everything for five minutes, then simmer under the lid for about ten minutes.
5. Add cilantro, garlic, salt and pepper to taste and simmer for a couple more minutes.

Option four

Fans of mushroom dishes will appreciate this recipe.

Here's what you'll need:

• 300-400 grams of soy goulash;
• 300 grams of fresh champignons;
• one onion;
• a bunch of dill;
• glass of water;
• three to five tablespoons of vegetable oil;
• salt and pepper to taste.

1. Fill the goulash with water, pre-salting it (otherwise the soybean will be bland).
2. Peel the onion and cut it into thin rings or half rings.
3. Wash the champignons well and cut into slices or in another way convenient for you.
4. Heat oil in a frying pan.
5. First fry the onion until translucent or light and barely noticeable golden brown.
6. Now add the mushrooms to the pan. Fry them for about five minutes, then simmer under the lid for about the same amount.
7. Now you can add the goulash that has had time to swell well.
8. Fry everything together for about five minutes.
9. Rinse the dill well. Shake and chop with a knife.
10. Now you can add pepper, salt and dill.
11. Soy goulash with mushrooms is ready!

Stuffed Pepper Recipe

Replace regular minced meat with soy for stuffing peppers, and you will be pleasantly surprised by the end result. The low calorie content of the dish and its delicious taste will not leave anyone indifferent; you will immediately love it and will cook it constantly.

Compound:

• bell pepper – 10 pcs.;
• large carrot;
• 100 g minced soy;
• a bunch of fresh herbs;
• tbsp tomato paste;
• spices, salt to taste.

How to cook:

Wash the fruits, remove the stalks, remove the seeds. Add spices to the prepared soy mince. It tastes best with curry, ground coriander, turmeric, ground black pepper and dried garlic. Add a little salt to taste and stir. Wash the greens, chop with a knife, mix with minced meat. Grate the carrots on a coarse grater, fry a little in a non-stick frying pan without adding oil and place in a cup with the stuffing mixture.

Stuff the peppers with minced meat with spices and carrots, pressing the filling tightly inside. Place the stuffed fruits in a baking dish. Add tomato paste to a glass of warm water, stir and pour the dressing over the peppers, salt, and you can add seasonings.

Bake the peppers in the oven at 180-200 degrees for at least 50 minutes. Check readiness as follows: use a fork to pierce the skin of the vegetable. If the cloves fit in without effort, the stuffed peppers are ready. remove them from the oven and place them on plates. You can serve without a side dish, do not forget to pour tomato sauce on top. Bon appetit!

On a note!

If you want to make the dish more filling, add ½ cup of already cooked rice to the stuffing filling.

Beef in soy sauce in 30 minutes!

This recipe will become a real lifesaver for you, as it has become for me. Beef in soy sauce is cooked for a maximum of 30 minutes, and not 1-2 hours as usual, and it turns out quite soft, not tough. Thanks to this recipe, after a hard day at work you will not only be able to prepare a delicious dinner, but will also have time to do your own thing.

There is no need to salt the beef, as the soy sauce already contains enough salt. And in the finished dish you can hardly feel the soy sauce. It is best to marinate the meat in the sauce overnight, leaving it in the refrigerator, or at least for 3 hours.

I have no doubt that after cooking beef in soy sauce, you will no longer want to cook beef stroganoff and goulash. After all, there is nothing simpler and tastier than meat according to this recipe!

Ingredients

• Beef - 500 gr.
• Soy sauce - 70-100 ml
• Onion - 1 pc.
• Garlic - 3 cloves
• Pepper
• Salt (optional)
• Sour cream (optional - optional) - 2 tbsp. l.

Instructions

1. Cut the beef into long thin pieces, like beef stroganoff. The thinner the pieces of meat, the softer and faster it will cook.

2. Pour soy sauce over the beef until the sauce covers the meat. It took me about 90 ml. If you find the soy sauce too salty, you can dilute it a little with water, but I didn’t dilute it with anything, it turned out very tasty.

Let the meat marinate in the refrigerator for 3 hours, preferably overnight.

• Chop the onion and garlic.

• Fry the onion and garlic in vegetable oil until transparent. Fry over high heat, stirring constantly.

• Add our marinated beef along with soy sauce to the onion and mix. Fry over high heat for 15-20 minutes, during which time the meat should release its juices.

• Cover the meat with a lid and simmer for another 10 minutes over low heat. If necessary, you can add a little water if you want the meat to have gravy.

• You can optionally add 2 more tablespoons of sour cream, but it is not necessary.
  Read also:  2 glasses of water on an empty stomach. What are the benefits of hot water on an empty stomach?
• Cooked beef in soy sauce can be served with anything: mashed potatoes, pasta, noodles, rice, buckwheat, etc. Please note that if you cook with old beef, it will still not cook for more than 30 minutes, otherwise it will simply fall apart . You can cook pork in the same way.

Multicooker recipe

If you have a slow cooker in your kitchen, try stewing meat in it. The method is very simple; you don’t have to constantly stand at the stove to stir the dish. It takes about an hour to prepare.

Compound:

• 80-90 g soy meat;
• onion head;
• 3-4 tomatoes in their own juice;
• tbsp paprika;
• tsp ground black pepper;
• 2 tbsp. vegetable oil.

How to cook:

Soak the meat in hot water for 10 minutes, then squeeze and cut into small pieces. Pour a little vegetable oil into a multi-cooker cup for frying, select the “frying” mode and place soybean pieces into the heated oil. Fry until a golden brown crust appears on the meat.

Peel the onion, chop into thin half rings, transfer the vegetable to the slow cooker, continue to fry, stirring occasionally. Mash the tomatoes canned in their own juice with a fork, place in a multi-cooker container, season everything with spices and lightly add salt.

Switch the cooking mode on the panel, select “stew” and close the lid of the device. Cooking time is 25-30 minutes. Boil potatoes or buckwheat as a side dish, make a light vegetable salad. You can sprinkle the meat with aromatic fresh herbs. Bon appetit!

Beef goulash with potatoes and carrots

Ingredients

• 700 g beef;
• 1 carrot;
• 5–6 small potatoes;
• 2 onions;
• 2 teaspoons butter;
• 1 teaspoon cumin;
• 2 tablespoons paprika;
• 2 tablespoons flour;
• 1 teaspoon salt;
• 1 pinch of ground pepper;
• 500 ml beef broth (can be from a cube) or water;
• 2 tablespoons of tomato paste.

Preparation

Cut the beef into small pieces with sides about 3 cm, carrots and potatoes into large pieces. Chop the onion.

Melt the butter in a deep frying pan or saucepan. Fry the onion for 3-5 minutes, season with cumin and paprika.

Sprinkle the beef with flour, salt and pepper. Then place it on the onion and cook for 2-3 minutes.

Pour in broth with tomato paste, add potatoes and carrots. Stir and bring to a boil. Then close the lid and simmer over medium heat for 1.5–2 hours.

In the microwave

To prepare delicious soy meat, you can use the microwave, this saves time. 20 minutes is enough to make a hearty dinner. To prevent soybeans from turning out dry, use vegetables when cooking.

Compound:

• 140-150 g soy meat;
• carrot – 1 pc.;
• onion head;
• 2 tomatoes;
• 2 bell peppers (small);
• 3 tbsp. sweet soy sauce;
• a glass of meat broth.

How to cook:

Pour boiling water over the soy meat, cover and let sit for 15 minutes. Then drain the liquid, blot the soybeans with napkins and cut into thin strips.

Wash the vegetables, cut the onion and pepper into rings, and the tomato into slices. You can simply grate the carrots or chop them into thin strips, as you prefer.

Place soy chunks in a heat-resistant deep cup, add chopped vegetables, pour in all the soy sauce and season with spices as desired. Finally, add the meat stock.

Cover the cup with a special lid, put it in the microwave and set the timer for 15 minutes. When the time is up, do not rush to open the lid and take out the cup; leave the dish to brew in the turned off microwave oven for another 5-10 minutes. Before serving, sprinkle the meat with chopped herbs and you can take a sample.

On a note!

Use chicken broth for cooking, and if you don’t have it, replace it with plain water.

Beef goulash with bacon

Ingredients

• 1 kg beef;
• 3 onions;
• 1 lemon;
• 2-3 sprigs of greenery - optional;
• 1 teaspoon salt;
• 1 tablespoon flour;
• 100 g bacon;
• 6 cloves of garlic;
• 1 tablespoon vegetable oil;
• 2 tablespoons of tomato paste;
• 2 tablespoons sweet paprika;
• 1 teaspoon ground cumin;
• 4 bay leaves;
• 1,200 ml water.

Preparation

Cut the beef into medium pieces with sides about 4 cm, and the onion into small pieces. Remove the zest from the lemon and grate it on a fine grater. Chop the greens.

Salt the meat and sprinkle with flour, stir. Chop the bacon and garlic with a knife or in a food processor.

Heat oil in a deep frying pan or saucepan over medium heat. Add beef in a single layer and brown for 6 to 8 minutes, stirring constantly. You may have to first divide the meat into two parts and fry each separately. This will ensure the pulp cooks evenly. Place everything on a plate.

In the remaining oil in the pan, fry the bacon and garlic for about 3-4 minutes. Pour in tomato paste and simmer for 1-2 minutes.

Place beef, paprika, cumin, bay leaf, zest into the prepared sauce and pour in 1 liter of boiling water. Cover and cook for 1 hour over medium heat. Then add the onion, the remaining hot water and keep the goulash on the fire for another 30 minutes.

In this article, we present you a recipe for pork goulash with gravy. Along with pieces of meat fried and then stewed with onions and spices, special importance is given to the gravy, which gives the pork goulash an aromatic, piquant taste. Its thick, almost creamy consistency is obtained by adding flour, and its variety of flavors is obtained by containing tomato paste, vegetables, sour cream and various spices.

Below we will tell you how to properly prepare delicious pork goulash with gravy.

Recipe for pork goulash with gravy

Ingredients:

• pork pulp – 550 g;
• onion – 175 g;
• tomato paste – 50 g;
• granulated sugar – 15 g;
• ground red pepper – 5 g;
• dry adjika – 15 g;
• bay leaves – 2-3 pcs.;
• wheat flour – 30 g;
• vegetable oil – 75 ml;
• salt - to taste;
• purified water.

Preparation

We wash the pork pulp, dry it with a paper towel, cut it into small cubes and place it in a frying pan heated with vegetable oil. Brown the meat on all sides, stirring occasionally.

Add peeled and chopped onion into half rings or cubes, ground red pepper, dry adjika and fry until the onion is transparent. Then add flour and fry, stirring, for two to three minutes. Now add tomato paste, season with granulated sugar, salt and leave for another three minutes, stirring.

Pour in water heated to a boil so that it completely covers the meat, mix well, throw in bay leaves and simmer under the lid for thirty to forty minutes.

Pork goulash with sour cream sauce in a slow cooker

Ingredients:

• pork pulp – 650 g;
• onion – 250 g;
• tomato paste – 100 g;
• sour cream – 125 g;
• ground paprika – 15 g;
• bay leaves – 2 pcs.;
• garlic – 1-2 cloves;
• allspice peas – 4-5 pcs.;
• wheat flour – 60 g;
• vegetable oil – 50 ml;
• salt - to taste;
• ground pepper mixture - to taste;
• purified water or meat broth.

Preparation

We wash the pork under running cold water, dry it and cut it into cubes or small cubes. Coat the multicooker container with vegetable oil, transfer the meat into it and set the “Baking” mode for forty minutes. After twenty minutes, add the peeled and chopped onion into half rings or cubes and mix. After another ten minutes, add wheat flour and ground pepper mixture and leave until the frying process is completed.

Now add tomato paste, sour cream, ground paprika, chopped garlic and pour in hot broth or water to completely cover the meat. Throw in allspice peas, bay leaves and mix thoroughly. We switch the multicooker to the “Stew” mode and cook for an hour and a half.

Pork and beef goulash with soy sauce gravy

Ingredients:

• pork pulp – 300 g;
• beef pulp – 300 g;
• onion – 250 g;
• tomato paste – 65 g;
• soy sauce – 75 ml;
• meat broth – 200 ml;
• bay leaves – 2 pcs.;
• wheat flour – 30 g;
• vegetable oil – 50 ml;
• ground red pepper - to taste;
• salt - to taste;
• ground pepper mixture - to taste.

Preparation

We wash the beef, dry it, cut it into small slices and fry in a frying pan with vegetable oil until golden brown. Add chopped onions and fry for another seven minutes. Add flour, sauté for three minutes, stirring, pour in half the broth and simmer under the lid for thirty minutes.

Separately, brown the pork cut into cubes or cubes in vegetable oil, season with spices, pour in soy sauce and keep on fire for another minute. Now combine the pork and beef, pour in the remaining broth, add tomato paste and salt to taste. Simmer covered for forty to fifty minutes. Ten minutes before the end of cooking, add the bell pepper cut into strips.

If you love soy and often use it to prepare various dishes, then you will be interested to know what tasty and interesting things can be made from soy goulash.

Soy goulash recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of soy goulash.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of soy goulash is 180.9 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.