Goulash of lamb

For lovers of tender and juicy meat, we'll tell you today how to cook goulash from lamb with gravy quickly and tasty. When properly processed, this meat is delicious and just melts in the mouth.

Goulash with lamb and gravy

Ingredients:

Preparation

The pulp of lamb is washed, drained thoroughly with paper towels or napkins and cut into small slices. Lard and peeled onions and garlic crushed in small cubes.

In a deep frying pan pour olive oil and fry it first bacon, then add onions and garlic and fry until browned. Now lay the pieces of meat, season with salt, pepper and fry, stirring. When the meat gets a beautiful ruddy color, pour in the flour, fry it a little more and pour in the broth. Stew for forty minutes, pour in a dry red wine, add tomato paste, cinnamon, and if necessary salt. Let's boil again, and leave for a feeble fire for another thirty minutes. If the gravy in the goulash turned out to be liquid for you, then to achieve the desired consistency, hold the dish on the fire with the lid open, adding a little fire.

We serve goulash with boiled potatoes, seasoning with freshly chopped fresh herbs.

Goulash of lamb in the multivariate

Ingredients:

Preparation

We pour into the bowl multivarka vegetable refined oil and brown the crushed onion and leek, setting the "Baking" or "Frying" mode. Now add the sliced ​​Bulgarian pepper and chili, previously peeled from seeds and tails. There we also sliced ​​tomatoes, finely chopped garlic, paprika and tomato paste and let in for five minutes. Then put the vegetables in a bowl.

Lamb is washed, dried, cut into small slices and fried in a bowl multivark until browning. We pour in flour and fry, stirring, another fifteen minutes. Now return the vegetables to the meat, pour in water, salt, pepper and cook the goulash from mutton for three hours in the "Quenching" mode. Thirty minutes before the end of cooking, add the chopped greens and laurel leaves.