Goulash with peas
Description
The recipe won't take much time. You can use chickpeas or green peas to make this goulash, but I suggest the traditional split ones. Soaking them overnight is a must, especially since the goulash will be cooked together with tomatoes, which are acidic. Choose vegetables that will enhance the flavor of the legumes. I use the traditional ones: onion, carrot, tomato, and minced garlic. The dish is tasty and filling. Make a note of it. Serve hot.
Instructions
- 1
Step 1
Prepare the ingredients for making goulash with peas.
- 2
Step 2
Rinse the peas and soak them in cold water for 3-4 hours, preferably overnight.
- 3
Step 3
Wash the meat, cut into small pieces, as for goulash. Place in a heavy-bottomed pot or saucepan.
- 4
Step 4
Pour in the vegetable oil and fry over medium heat for 7-8 minutes.
- 5
Step 5
Peel the onion and carrot, wash them, cut into small pieces of any shape. Place them in a saucepan with the meat. Fry the vegetables together with the meat until the onion becomes translucent.
- 6
Step 6
Add the peas to a saucepan. Pour in about 150 ml of water. Cover with a lid and cook over low heat until the peas begin to soften.
- 7
Step 7
Then add tomato juice. If you don't have juice, add a tomato or tomato paste. Add minced garlic. Season with pepper and salt to taste.
- 8
Step 8
Continue cooking the goulash over low heat until fully cooked.
- 9
Step 9
The goulash with peas is ready. Serve hot with pickles and vegetables.