Meat goulash

How to make meat goulash? Cut the beef into small pieces. Add salt.
Cut potatoes into cubes of the same size as beef.
Fry the meat in a frying pan with vegetable oil until golden brown for 5-7 minutes.
Cut onion and bell pepper into half rings, add to the meat, fry until golden.
Sprinkle the toasting with paprika. Pour hot water, simmer for a while.on fire for 10-15 minutes.
Pour in the red wine, put the lavrushka, simmer for 5 minutes.
Put the potatoes on top. Simmer until the vegetables are cooked.
Transfer to a deep plate. Serve hot.

Beef can be replaced with any other type of meat that you like best. But keep in mind that the cooking time, as well as the taste and calorie content of the dish will change. Pork and lamb tend to be fatter than beef, and chicken fillet or turkey are leaner. At the same time, the cooking time depends not only on the type of meat, but also on which part of the carcass is used and how old or young the meat is.

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.

Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.