• Cut the meat into small pieces, fry, (you can not fry, but pour a little boiling water over it). Add vegetable oil and sauté with chopped onions and grated carrots over low heat. Top up with water (about half a kilogram of meat a glass of water), simmer until the meat is tender. Willingness to check with a fork or knife. During stewing, the meat should be slightly covered with the resulting broth.
• About 10 minutes before cooking, sprinkle with salt, put 1 bay leaf, a few peas. Dilute a teaspoon of tomato paste, a tablespoon of flour and sour cream in half a glass of water (you can also do without sour cream). Stir well so that there are no lumps, it is best to do this with a fork. Constantly stirring the goulash, pour the mixture from a glass into it. It will immediately begin to thicken.
• Simmer another 5 or 10 minutes. Boil the potatoes in salted water. Then drain it, but not all, and leave a little water at the bottom. Mash the potatoes well, when they are already well mashed, add hot milk, butter and salt to taste. Meat goulash with gravy and mashed potatoes, as in the garden can be served.

Do you remember the goulash we were given in the garden with mashed potatoes and watering? Its taste cannot be forgotten! Let's try to cook this dish with you at home, guided by our recipes.

Beef goulash like in kindergarten

Ingredients:

• flour - 1 tbsp. a spoon;
• beef pulp - 500 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• natural tomato paste - 1 tbsp. a spoon;
• - 1 tbsp.;
• bay leaf - 2 pcs.;
• vegetable oil.

Preparation

Rinse the beef thoroughly, dry it and cut it into small pieces of the same size. Rinse the carrots and onion, peel and chop finely with a knife. In a saucepan over medium heat, heat the butter and sauté the vegetables until soft. Then we spread the meat to them and fry the pieces on all sides. After 15 minutes, pour in a glass of hot broth, throw in the spices to taste and simmer the meat until soft, covering with a lid on top. At this time, combine the flour with tomato paste and dilute with boiled water until smooth. After that, pour the mixture into a saucepan and mix well. We simmer the dish for another 7 minutes, and then serve goulash with gravy with mashed potatoes, as in kindergarten.

Kindergarten-like goulash recipe

Ingredients:

• beef pulp - 400 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• - 15 ml;
• wheat flour - 15 g;
• filtered water - 1 tbsp.;
• butter - 20 g;
• bay leaf - 2 pcs.;

Preparation

And here's another way to make goulash like in kindergarten. Process the meat and cut into small cubes. Then fry them over high heat until browned. Next, pour in hot water, cover with a lid on top and simmer the meat at a moderate temperature. In the meantime, let's prepare the gravy. For this butter melt in a ladle, add tomato puree and simmer for a few minutes. Next, pour the resulting mixture over the beef, add some salt to taste and continue stewing. Peel the onion and carrots, chop finely and sauté in butter. We fill our goulash with vegetables and continue to simmer for another 25 minutes. Fry the flour in a dry frying pan, and then add it to the meat sauce. Mix everything well so that small lumps do not form. 10 minutes before readiness, throw a bay leaf into the goulash. As a side dish, boiled pasta, crumbly cereals or vegetables in any form are perfect.

Goulash, like in a kindergarten, is not averse to trying the most sophisticated gourmets. After all, nothing beats the amazing taste of childhood. Appetizing meat with potato garnish and juicy gravy takes us back to the distant past. Is it possible to create this culinary masterpiece at home? You will get acquainted with the best cooking recipes in this article.

Goulash was invented in Hungary. Translated from the local language, the name of the dish means "shepherd". This says a lot about the origin of the food. Initially, it was cooked by Hungarian shepherds in cauldrons over a fire. However, this does not prevent some from calling this dish "royal soup". In the original version, it should consist of pieces of meat stewed with smoked bacon, peppers, onions and potatoes. Culinary experts classify it as a thick soup. However, it is especially good when paired with a hearty side dish.

Goulash is a very popular dish these days. It is eaten with pleasure by children and adults. However, in order for the food to be suitable for the delicate organism of the child, it must be prepared from the highest quality and freshest products. The meat should be free of bones, skin and tendons. Seasonings should be added very sparingly. Each piece of pork, chicken or beef must have a delicate texture and unique taste.

Classic pork goulash like in kindergarten

Contrary to popular belief, pork can be used in a children's diet, it makes a wonderful goulash, it is only important to choose low-fat pieces. The recipe indicates the amount of pure pitted pulp. After all, it is from it that they make a well-known dish to everyone. There will be no abundance of vegetables and spices in baby goulash; meat is mainly used.

Ingredients

• 0.6 kg of pork pulp;
• 15 g of pasta;
• 15 g flour;
• 15 g sunflower oil;
• 1 onion (70-80 g);
• 0.5 tsp salt;
• 1 carrot (80 g);
• 300 ml of water.

Step-by-step recipe for goulash for a child

If the dish is prepared for older children, then the pieces of meat can be fried. If the goulash is intended for babies, then we immediately begin to stew. In any case, the pork must first be washed, removed the fat and lard, which may adhere to the piece, and then cut into small cubes. Put in a frying pan with added oil, fry or pour in two tablespoons of water.

Chop the onion, add it to the pork almost next, and after a few minutes add the grated carrot. Stir, fry together or cover, simmer for at least half an hour. Although pork cooks faster than beef, check it out. The meat should soften. Only after that we add tomato to it, salt. Stir. We introduce flour diluted in the remaining water.

Let the goulash simmer over high heat, then reduce. We continue to simmer in the sauce for another quarter of an hour. The pieces should be soaked in gravy, salt, the meat will taste. At this stage, you can make the minimum fire.

Such a dish is usually served to children with mashed potatoes, as in the kindergarten. But you can cook buckwheat porridge, rice or vegetables for a side dish. At home, you can add a little garlic or herbs to the goulash, if the child takes it. In the garden, these ingredients are rarely found in dishes.

A quick recipe for pork goulash like in kindergarten

To quickly cook pork goulash, choose the freshest meat that has not been frozen before. In addition, a little butter is needed for the dish; from vegetables, only onions are needed. Butter.

Ingredients

• 300 g of meat;
• 50 g onions;
• 30 g butter;
• 15 g flour;
• a glass of boiling water;
• 1 tsp tomato puree.

Fast cooking method

We put butter (ghee can be used) in a frying pan, you can take a stewpan for baby goulash. We put the pot to warm up. Then pour in not coarsely chopped onions, start cooking.

We immediately begin to deal with meat. Cut the pork into strips quickly. Sprinkle with flour, stir right on the cutting board. We shift it to the onion, which has not yet begun to brown, but a hint of transparency has already appeared. Mix the meat with the onion and cook for two minutes.

Fill the pork with boiling water, the amount of which is indicated above. Cover, let stew for ten minutes. Checking. Since the meat is thinly sliced, this may be sufficient. But if necessary, prepare the goulash a little more.

Five minutes before the end, the meat needs to be salted and at the same stage we add a little tomato puree to it, which will give it a taste.

Puree can be replaced with grated tomato, a little paste or tomato juice.

Tender pork goulash like in kindergarten

Very often goulash in kindergarten is made from sour cream sauce. Here is exactly this recipe. Thanks to the dairy product, the meat turns out to be soft and tender, acquires a very pleasant taste and cooks relatively quickly. Of vegetables, only onions will again be used. But if desired and necessary, carrots can also be added.

Ingredients

• 450 g pork without fat;
• 1 medium onion;
• 1 spoonful of flour;
• 1.5 tablespoons of sour cream;
• 350 ml boiling water;
• 1 tsp pastes;
• 1.5 l of oil;
• salt, laurel.

How to cook

Onions can be cut even into large strips for such goulash. In any case, it will practically dissolve in the gravy, it will not be visible. Therefore, we clean the head by crumbling. Put in a saucepan with butter and lightly, without browning the vegetable, sauté.

Pork can be cut in any way, but it is better not to make large pieces for a children's dish. Add next to a saucepan to the onions and lightly, only until light in color, fry them together, stir.

Pour a glass of boiling water and simmer the tender goulash for 40 minutes. In a bowl, combine sour cream with flour, add tomato paste to them, but you can simply cook a white sauce. Grind thoroughly and be sure to salt, since nothing was added to the pork. Pour all this into the meat, stir.

Add heat and bring the sauce to a simmer. After that, we immediately set the temperature to the minimum setting, cover the saucepan, leave the goulash to simmer for another half hour. At the end we add laurel, other spices are usually not added. But a small amount of paprika, garlic, dill is allowed.

You can cook such goulash with cream, it will also turn out very tenderly, the taste will certainly please. But it is highly undesirable to replace water with meat broth. Concentrated broths combined with sauces and gravies are hard on children's digestion. For the same reason, it is not recommended to do strong frying, only light sautéing with vegetable and butter.

Pork goulash like in kindergarten without pasta and sour cream

Vegetable version of light baby goulash. It doesn’t need a tomato, nor does it need sour cream. The sauce is even without flour, but it contains a lot of vegetables, healthy and juicy. This goulash can be served with any cereals and potatoes. We choose lean pork, you can take any oil, you need very little of it.

Ingredients

• 350 g pork;
• 50 g onions;
• 50 g of pepper;
• 25 ml of oil;
• small carrot;
• a clove of garlic;
• salt;
• 300 ml of water or vegetable broth.

Step by step recipe

In oil, you need to fry the onions and garlic a little, cut the vegetables at random. As soon as a pleasant aroma appears, add the meat immediately. We cut the pork into any pieces that we like. Cook with onions until all the juice has evaporated.

There is time to cut carrots, peppers. We chop them finely. For carrots, you can use a regular grater, but not necessarily.

Stir the meat and onions for the last time, cover with prepared vegetables and pour boiling water over it. We use the prescription amount. You can take vegetable broth instead of water. Cover the skillet or saucepan. We simmer baby goulash for about 40 minutes or even an hour, depending on the size and quality of the meat.

After an hour, you can add salt and stir the goulash. We give a few minutes for the pieces to soak. You can sprinkle with herbs.

You can make a kindergarten dish much more interesting by adding other vegetables to it. Perfectly combined with pork broccoli inflorescences, you can add a little frozen peas (can not be canned), corn. It is important to rely on the child's taste and age.

Pork goulash like in kindergarten (recipe for a multicooker)

A special feature of this kindergarten-style pork goulash is the use of a multicooker. Here is the simplest recipe in which you do not need to fry and even lay products in turn, stir something. Oil is added anyway, but in minimal amount for flavor.

Ingredients

• 600 g pork;
• 30 g butter;
• 80 g onions;
• 50 g carrots;
• 1.5 tsp flour;
• hot water;
• 15 g tomato.

How to cook

Finely chop the onion. Send the oil to the bottom of the multicooker, it is better to grease the bottom with a piece. We cut out a bow on it. We wash the pork. Cut the pulp into cubes or cubes. Put it on top of the prepared onion, sprinkle it all with carrots.

Add hot water. It should go up to the top level of the food. We immediately cover the multicooker, set the stewing mode for 1 hour and 10 minutes. This time should be enough for pork.

Mix flour, 90 ml of water and tomato paste. Add salt to this. We put it in the microwave, heat it up a little.

Shortly before the end, we check the readiness of the meat, stir it with the vegetables and add the dressing for the gravy. Goulash also needs to be stirred with it. We cover, after ten minutes we turn off the stewing.

The exact cooking time and the choice of a multicooker program largely depend on the appliance. If it has a pressure cooker function, you can significantly shorten the process, get a tender meat dish in just half an hour.

A gravy or gravy is a liquid seasoning made with water or the juice released from stewing meat or fish. The main difference between the gravy and the traditional sauce is that it is always served warm or hot in one plate along with meat and a side dish. A classic example, known to everyone from childhood, is gravy like in a kindergarten. For some similarity with the famous Hungarian dish, it is often called goulash.

Sometimes it is prepared on the basis of vegetable broths or water, depending on the desired calorie content and nutritional value of the finished dish. Only the base composition remains unchanged: flour or starch for thickness and water or broth for the base. There can be several ways to prepare a universal sauce, most often it is stewed in a saucepan or deep frying pan.

Classic gravy

• Water - 1 glass
• Flour - 1 tbsp. l.
• Sour cream - 1 tbsp. l.
• Tomato paste - 1 tsp
• Bulb onions - 1 pc.
• Butter - 1 tbsp. l.
• Black peppercorns - 3-5 pcs.
• Salt to taste
• Bay leaf - optional

edimsup.ru

Goulash with gravy and mashed potatoes like in a garden

Beef - 0.5 kg.

Bulb onions - 1 pc.

Carrots - 1 pc. (Without it)

Volume. pasta - 1 tsp

You can sour cream - 1 tbsp. l (I have without her)

Bay leaf - 1 pc.

Salt to taste - 0.5 tsp approximately

Then add a little water. Let's say a glass of water for a pound of meat. Simmer until the meat is tender (i.e., until tender). The meat should be lightly covered with broth. 10 minutes before the meat is ready, salt to taste, put bay leaf - 1 pc. and you can 3 pcs. peppercorns. Meat is different. Therefore, the cooking time can also be different. But as a rule, about an hour, not less (if it is beef or pork, not chicken) The readiness is checked with a knife or fork.

Then dilute in half a glass of warm water - 1 tsp of a volume of pasta, Art. a spoonful of flour and st. a spoonful of sour cream (you can without it, I have without.).

Stir well in a glass so that there are no lumps. I always do this with a fork.

Stir the goulash continuously and add the mixture. The goulash will begin to thicken before our eyes.

Simmer a little (5-10 minutes) The meat is ready.

If the water has boiled away during extinguishing, you can add it. And if suddenly the goulash turned out to be too thick, then you can also dilute it with boiling water to the desired thickness.

Boil potatoes in water.

Drain the water, but not completely, so that a little remains at the bottom.

Mash the potatoes well in the broth.

Only when the potatoes are mashed well, add hot milk, salt and butter to taste.

With a decoction, mashed potatoes are lighter, not viscous and tastier. Children eat such mashed potatoes well.

school-chef.ru

Meat with gravy as in kindergarten recipe

There are a great many recipes for goulash. Each housewife prepares it in her own way. But for some reason, many with nostalgia recall the Soviet canteens and how delicious the goulash with gravy was - not fatty, not what is cooked in cafes now. According to the same recipe, goulash was also prepared in kindergartens, so many people associate it with childhood.

But the recipe for goulash with gravy is not at all complicated, and it turns out very tasty! Why not learn how to cook it properly instead of feeling nostalgic for the old days?

You can cook anything you want for a side dish. This is what goulash with gravy is good for. You can serve it with rice, buckwheat, pasta. But still, mashed potatoes are best for him. Puree mixed with meat and thick gravy, in a word, delicious!

Ingredients

• Beef - 500 gr.
• Onions - 1 pc.
• Carrots - 1 pc.
• Tomato paste - 1 tsp
• Flour - 1 tbsp. l.
• Bay leaf - 1 pc.
• Peppercorns - 3 peas
• Salt to taste
• Can sour cream (not

Instructions

Then add 1 glass of water. The meat should be slightly covered with broth.

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cook-recipe.ru

Kindergarten-style beef gravy

As we become adults, we more and more often remember our childhood, about the tastes that were in it. And of course, each of us has a lot of memories of what they fed in kindergarten. Cottage cheese casserole, lazy dumplings, macaroni and cheese, mashed potatoes and meat sauce - we were ready to eat these dishes over and over again.

How can you replicate the tastes of childhood in your kitchen? It seems that this is not realistic, for sure they are prepared according to some special recipes! But, nevertheless, you can try, because these dishes are quite simple, the ingredients in them are the most common.

Today I will show you how to prepare beef meat sauce, a recipe with a photo like in kindergarten. It was usually served with tender, fluffy mashed potatoes or buckwheat porridge. It is unlikely that someone will refuse this!

To make the cooking process easier, we will use a multicooker. The fact is that the meat for watering needs to be stewed long enough for it to turn out soft and melt in the mouth. In a multicooker, this process will be faster, but you can cook in a regular saucepan on the stove.

In total, it will take you about 1.5 hours to prepare the beef gravy.

Meat gravy recipe with photo

• 300-500 g of beef
• 2 carrots
• 1-2 onions
• 3-5 tablespoons tomato paste
• 5 tablespoons flour
• Salt, spices to taste
• Bay leaf
• Sunflower oil for frying

Rinse the meat well and cut it into small rectangular pieces. The meat should be practically lean, free of bones and excess fat.

Peel and grate the carrots.

Remove the husk from the onion and cut into small cubes.

We put the multicooker on the frying mode, pour in the vegetable oil. When it heats up, lay out the meat, let it fry a little with the lid open.

Then add the onions and carrots, stir and fry for a few more minutes.

Prepare a sauce to help thicken the gravy. To do this, stir the tomato paste and flour in a glass of cold water. This should be done with quick movements so that lumps do not form.

Open the lid, put the multicooker in the frying mode and set the time for 15-20 minutes. Pour the sauce into the meat and mix well. The gravy will begin to thicken, cook to the desired consistency. Can be made thicker or left thinner. We also add bay leaves.

The finished gravy should be allowed to cool slightly in the multicooker bowl. And only then serve it to the table along with a side dish to taste.

Meat sauce is perfect for buckwheat or mashed potatoes. And don't forget the fresh herbs!

kylinarnaya-kopilka.ru

Goulash with gravy and mashed potatoes, like in a garden.

Beef - 0.5 kg

Bulb onions - 1 pc.

Carrots - 1 pc. (Without it)

Volume. pasta - 1 tsp

You can sour cream - 1 tbsp. l (I have without her)

Bay leaf - 1 pc.

Salt to taste - 0.5 tsp approximately

1. Cut the meat into small pieces, lightly fry (you do not need to fry, but immediately add a little boiling water to the meat) and simmer together with onions and grated carrots in their own juice over low heat, pouring a little rast into a saucepan. oils.

2. Then add a little water. Let's say a glass of water for a pound of meat. Simmer until the meat is tender (i.e., until tender). The meat should be lightly covered with broth. 10 minutes before the meat is ready, salt to taste, put bay leaf - 1 pc. and you can 3 pcs. peppercorns. Meat is different.

3. Therefore, the cooking time can also be different. But as a rule, about an hour, no less (if it is beef or pork, not chicken). Readiness is checked with a knife or fork.

4. Then dilute in half a glass of warm water - 1 tsp. tomato paste, art. l. flour and art. l. sour cream.

5. Stir well in a glass so that there are no lumps. I always do this with a fork. Stir the goulash continuously and add the mixture. The goulash will begin to thicken before our eyes. Put out a little (5-10 minutes). The meat is ready. If the water has boiled away during extinguishing, you can add it. And if suddenly the goulash turned out to be too thick, then you can also dilute it with boiling water to the desired thickness.

6. Boil potatoes in water. Drain the water, but not completely, so that a little remains at the bottom. Mash the potatoes well in the broth. Only when the potatoes are mashed well, add hot milk, salt and butter to taste. With a decoction, mashed potatoes are lighter, not viscous and tastier. Children eat such mashed potatoes well.

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Step-by-step recipes for making beef goulash like in kindergarten: classic, in a slow cooker, with mashed potatoes, buckwheat, with broth

2018-04-06 Irina Naumova

Grade
recipe

7991

Time
(min)

Servings
(people)

In 100 grams of ready-made dish

16 gr.

5 gr.

Carbohydrates

4 gr.

130 kcal.

Option 1: Beef goulash like in kindergarten - a classic recipe

In kindergartens, chefs prepare ordinary food in a special way - this is a fact. We remember many dishes from childhood. And if you are picking up your child or grandchildren from kindergarten, you probably felt this wonderful scent from the kitchen. Beef goulash is also prepared for children. We will try to repeat the preparation of this dish exactly as it is prepared in kindergartens.

Ingredients:

• half kg of veal;
• onion - 80 gr;
• tomato paste - 10 gr;
• flour - 25 gr;
• lavrushka leaf;
• table salt - 5 g;
• hammer black pepper - 2 gr;
• two tablespoons grows odorless oils.

Step-by-step beef goulash recipe like in kindergarten

We take beef for baby goulash without bones, veins and fat. We only need the flesh of a young calf.

Rinse well, cut into small pieces.

We clean the onion and cut it into thin half rings. We send it to a well-heated frying pan with a little oil.

Simmer the onion slightly and add slices of tender veal to it. First, brown the pulp a little, and then pour a glass of water into the pan and close the lid.

Simmer over low heat until almost completely cooked. Add salt and pepper at the very end.

Now we need another half glass of water. We dilute the flour in it until the lumps dissolve. Then add the tomato paste, fill the glass completely with water and stir.

So, the meat is almost ready. Pour the resulting sauce, stir until the sauce begins to thicken - you get a gravy.

Add bay leaves, simmer for another ten minutes, and remove from heat.

We take out the bay leaf so that the finished dish does not taste bitter. We serve goulash with any side dish.

Option 2: A quick kindergarten-like beef goulash recipe

Of course, there were no multicooker before, and even now in kindergartens they cook in large containers for the entire kindergarten or group. But we have more chances to cook baby beef goulash just the way we remember - the multicooker perfectly preserves the beneficial properties of products, the aroma and taste of ready-made dishes. In addition, in a multicooker, everything is prepared easier and faster.

Ingredients:

• 1/2 kg of beef pulp;
• onion 80 gr;
• carrots - 1 pc;
• 25 grams of flour;
• 10 gr tomato paste;
• 20 grams of sour cream;
• lavrushka leaf;
• 1/2 tsp salt chef

How to quickly cook beef goulash like in kindergarten

We will cook not greasy, not spicy, but tender and healthy goulash. Calf meat or fresh, soft, not frozen beef is ideal.

Rinse the meat, cut off fat and veins, if any. Only the pulp should remain. Cut into pieces and put in a multicooker bowl.

Peel and rinse the onions and carrots. Finely chop the onion with a knife, coarsely grate the carrots. We send to the multicooker.

In a bowl, combine tomato paste, sour cream and flour. Dilute with water until a thick gravy is obtained.

Note: It is important to remember that during cooking in a multicooker, water will not evaporate due to the sealed lid. Vegetables and pieces of meat will also give their juice. Therefore, the ideal proportion of water is half or three quarters of a glass for the indicated amount of sour cream, pasta and flour.

Pour the resulting sauce into the multicooker bowl, put the bay leaf, salt and mix. We close the lid of the device, select the "Extinguishing" program, set the timer for one hour.

After the specified time, a sound signal will sound, open the lid and check the meat for readiness. It should be soft, tender, and fall apart on a fork.

We remove the bay leaf, close the lid and leave it in the heating mode until we cook the side dish. Or serve immediately.

Option 3: Children's beef goulash with mashed potatoes

In kindergartens, goulash is often served with mashed potatoes. You can also place some green peas from a jar and a couple of fresh cucumbers on a plate. You will get a real beef goulash like in kindergarten.

Ingredients:

• 1/2 kg of beef;
• onion head;
• small carrots;
• wheat flour - 25 gr;
• tomato paste - 20 gr;
• one tbsp sour cream;
• salt to taste;
• five hundred grams of potatoes;
• one hundred ml of milk.

Step by step recipe

Let's start cooking with meat. We clean it from veins, fat and cut into small pieces.

Chop the onion finely, grate the carrots.

Now you can either fry the meat in a pan. And then add the vegetables. Or place vegetables with meat in a frying pan, pour a glass of boiling water and simmer over low heat until the vegetables are soft.

Another glass of water needs to be refilled. Simmer until the beef is cooked. Close with a lid so that the liquid does not evaporate much - the broth should cover the pieces of beef.

When the meat is almost ready, season with salt to taste, add bay leaf.

Dissolve tomato paste, flour and sour cream in one hundred milliliters of water. Stir until flour dissolves and pour into goulash.

The broth will begin to thicken. After that, we languish for another ten minutes and turn off the fire. Let it stand under the closed lid.

Peel the potatoes, cut them into two or three pieces, depending on the size of the tubers. Fill with water and boil until tender.

Drain the potatoes, pour warm milk into a saucepan and mash in a mashed potato or punch with a blender.

Puree can be slightly salted.

Place pieces of meat, mashed potatoes on a plate and pour over the gravy from the pan. Serve warm.

Option 4: Children's beef goulash with buckwheat

Buckwheat is also often served as a side dish for this dish. It's healthy and goes great with small pieces of tender meat and gravy.

Ingredients:

• beef - 400 gr;
• 1/2 onion;
• carrots - 150 gr;
• 20 gr tomato paste;
• 10 grams of flour;
• 40 gr oil drain;
• a glass of buckwheat;
• salt to taste;
• leaf of lavrushka.

How to cook

To make baby beef goulash, you can use a spatula, tenderloin, sirloin, chuck, brisket, or edging. We clean the pulp from veins and excess fat, cut into small pieces.

First, simmer the beef in a preheated frying pan without oil, then fill it with a glass of water and simmer over minimal heat under a closed lid.

We send half of the butter to another frying pan and heat it up. When it melts, add tomato paste and sauté a little. Then we send to pieces of meat and broth. Season with salt and stir.

Peel the onions with carrots, fry in butter until soft and add to the meat. Stir and simmer for another half hour under a closed lid.

Fry the flour in a dry skillet for just a minute and put it in goulash. Stir again until all the lumps dissolve and after ten minutes put a leaf of lavrushka.

We cook the goulash for the specified time, that is, after adding the lavrushka, another ten to fifteen minutes. Check the tenderness of the meat and turn off the heat.

Sort out buckwheat, rinse thoroughly under water and transfer to bubbling water. You can add a little salt.

Cook until the porridge thickens. When the cereal is ready, put the butter in a saucepan, mix and cover with a lid.

We serve buckwheat goulash very warm, but not hot. Don't forget to pour the gravy over the porridge and meat.

Note: According to the technological chart, the serving temperature of the finished dish in kindergarten is 65 C.

Option 5: Children's beef goulash with broth

According to this recipe, not water is poured into the meat, but meat broth. It should be natural, not adjustable from a cube. This goulash turns out to be more satisfying, with a thick rich gravy.

Ingredients:

• 0.6 kg pitted veal;
• one carrot;
• onion head;
• 20 gr tomato paste;
• 40 grams of sour cream;
• 50 ml grows odorless oils;
• 40 grams of flour;
• a pinch of salt;
• one and a half glass of meat broth.

Step by step recipe

We take meat without bones, without visible layers of fat. We also remove the veins and films, cut the meat into pieces of about 3 by 4 centimeters. They will then evaporate and decrease.

Peel the onion and cut into very thin half rings. Peel the carrots and rub coarsely on a grater. Carrots give a slightly sweet taste that perfectly dilutes the flavor of tomato paste.

Preheat the frying pan, pour in a little oil. Blot the pieces of beef with paper towels and transfer to the skillet. Fry over high heat until golden brown for two minutes - we seal the juice.

Add vegetables, stir and continue cooking.

Simmer flour in a dry skillet, transfer to meat and vegetables. Add tomato paste, sour cream and stir everything.

Fill with hot meat broth, stir until the paste, flour and sour cream dissolve. We continue to cook under a closed lid over low heat for another forty minutes.

We check the readiness of the meat. If it is already soft, add a little salt and boil for another five minutes. Remove the finished goulash from the heat, insist a little and serve with any side dish.