Goulash with eggplants
Description
The dish is prepared without unnecessary complications. While cooking this dish, I didn't add any tomato paste at all, yet the meat has such a beautiful red hue. I think the eggplant is responsible for this effect. It not only added subtle flavor notes but also enhanced the dish's color. Want to find out how? The ready dish can now be served.
Instructions
- 1
Step 1
To prepare goulash with eggplants, we will use beef. Cut it into small strips.
- 2
Step 2
Now peel and slice the onion. The onion should be peeled and cut into half-rings. The meat will be cooked for a long time. Finely chopped onion will become too mushy.
- 3
Step 3
In a saucepan, fry the meat in vegetable oil. When the meat changes color, pour 1 cup of boiling water over it. Add chopped onion and mix. Simmer for 1 hour. The water will evaporate. Keep boiled water on hand to add as needed.
- 4
Step 4
For the next step, I will use frozen eggplants. I prepared them last summer. I peeled them and cut into strips. Add them to the boiling dish without thawing. If you are using fresh eggplants, peel them, cut into strips, and add to the meat. Mix and simmer for 20 minutes.
- 5
Step 5
Check the meat for doneness. The meat should be very tender. If it hasn't simmered enough, continue cooking for longer, adding water occasionally. Check the meat for sufficient seasoning, and don't forget the sugar. Sugar will neutralize the eggplant's acidity.