Beef Veal Goulash
Description
The dish is prepared without unnecessary complications. To cook this goulash, you will need: veal, sweet bell pepper, and quince. This dish can be served both hot and cold. It will be delicious either way. The finished dish is ready to be served.
Instructions
- 1
Step 1
1. First, prepare the veal: remove the film, thoroughly rinse and cut into small pieces. Then rinse again and dry. Place the meat pieces on a dry skillet and lightly sauté. Excess moisture should evaporate, and the meat pieces should brown. Peel the onion and finely chop it.
- 2
Step 2
2. Cut the sweet pepper into four parts (you can use gogoshars). Remove the seeds and partitions from the pepper, then cut the pepper into short, not very thick strips.
- 3
Step 3
3. Now cut the quince into four parts, remove the partitions and seeds, and slice into pieces of arbitrary size. You can also slice each quarter into thin pieces.
- 4
Step 4
4. Rinse the celery greens, then chop them finely. Mince the garlic (you can use a garlic press).
- 5
Step 5
5. Sauté the onion, then add the pieces of meat, pour in a little white wine or water, and simmer for about forty minutes with the lid on over low heat. Then add the pepper and quince, and continue simmering for another ten minutes. At the end, add pepper, garlic, and salt. Let it steep for a while.