How to cook beef goulash for future use or homemade beef stew.

Homemade beef stew or goulash for future use

Categories: Stew

“How to quickly and deliciously cook goulash for lunch?” - a question that quite often puzzles housewives. The best option is to prepare beef goulash for future use. Juicy and tender, it will appeal not only to adults, but also to children. By spending just a couple of hours on a simple and satisfying preparation, you can diversify your family menu during the work week and save yourself a lot of free time.

Ingredients: water, beef, allspice, ground red pepper, marjoram, salt, garlic

We begin preparing beef goulash by stewing the meat cut into cubes or sticks, along with finely chopped onions and fat added to it, in its own juice.

Salt the boiling beef, add red and allspice, a little marjoram, add garlic.

During cooking, add water if necessary. If you want the goulash to end up in jelly, add a decoction of well-boiled cartilage, bones and skin to the pan.

Beef stew is ready if a colorless or slightly reddish liquid comes out of the meat when cut.

Place the finished meat in jars and fill with the broth in which it was cooked.

Sterilize liter jars for at least 1 hour 45 minutes, 0.5 liter jars - 1 hour 15 minutes.

Delicious goulash can also be prepared with cucumbers, red peppers and other vegetables. The cooking method is similar.

This homemade beef stew goes perfectly with any side dish - buckwheat, rice, pasta, potatoes.Neither unexpected guests nor family members will refuse lunch or dinner with goulash “in a hurry.”

Homemade beef stew or goulash for future use