Goulash in the oven

Juicy goulash from tender calf meat, try it! Goulash in the oven with vegetables has a rich and rich taste, you can serve the dish with or without a side dish, if desired. To prepare goulash, the recipe uses veal tenderloin, the dish from it is prepared as quickly as possible, the meat is not greasy, juicy and fragrant. Bulgarian pepper is better to choose fleshy and of different colors, so the dish will look more bright and appetizing.

Alla

The author of the recipe

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Veal

700

Bell pepper

1.5

Onion

100

Garlic

Vegetable oil

Tomato paste

100

Salt

to taste

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 7 g

Fats 33 % 6 g

Carbohydrates 28 % 5 g

95 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 2 h

1. Peel the onion, cut into cubes, fry in vegetable oil until soft.

2. Wash the veal, dry it, cut it into large cubes, spread it to the onion, fry it on high heat until it is ruddy.

3. Bulgarian pepper is cleaned from seeds and partitions, washed, cut into strips. We spread the pepper to the meat as it is sliced, not all at once.

4. When the pepper starts the juice, add the tomato paste, mix. Garlic is cleaned, passed through a press, added to the rest of the ingredients, salt and pepper to taste.

5. We transfer the contents to a heat-resistant mold, cover it with a lid and send it to the oven preheated to 180 degrees for 50-60 minutes.

We serve hot goulash on the table.

Bon appetit!