Soy meat gravy. How to cook soy goulash

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I have been a vegetarian for over 15 years and have realized that I am comfortable when I alternate between different types of protein. Sometimes you just want cheese, sometimes lentil dishes, sometimes bean dishes. Now it’s the turn of soy dishes, namely goulash!

Below you will find a simple recipe for juicy soy meat goulash with delicious gravy, which can be prepared for the holiday table as an addition to any side dish.

Buying soy goulash from different manufacturers, I came to the following conclusions: goulash from bags with a label has a sweeter taste, its texture is more like foam, its pieces are smaller; bought by weight in departments with Korean products has a more fibrous structure, there is a slight bitterness in the taste, its pieces are twice as large and it is cheaper than packaged ones. It’s worth trying different options to choose the most delicious one for yourself. This time I have goulash bought by weight.

Hungarian beef goulash

Ingredients

Preparation

Cut the beef into medium pieces with sides 3-4 cm, pepper and onion into small cubes. Pass the garlic through a press.

Heat oil in a deep frying pan or saucepan over medium heat. Fry onions and peppers for 5-6 minutes. Add the bay leaf and garlic and let cook for another 1 minute.

Place the beef in the pan with the vegetables. Sprinkle with salt, black pepper and paprika. Fry for another 5 minutes, stirring constantly. Then add broth and tomato paste. Bring to a boil, cover and simmer over low heat for 1.5–2 hours.

Soviet style beef goulash

Ingredients

• 500 g beef;
• 1 onion;
• 1 tablespoon vegetable oil;
• 2 tablespoons butter;
• 2 tablespoons flour;
• 1 teaspoon of tomato paste;
• 1 liter of water;
• 1 bay leaf;
• salt and pepper - to taste.

Preparation

Cut the beef into medium pieces with sides about 3 cm, and the onion into half rings.

Heat vegetable oil in a deep frying pan or saucepan over medium heat. Brown the meat until golden brown, then add the onion and cook for another 6-7 minutes.

In a separate pan, melt the butter and fry the flour until brown. Add tomato paste and simmer for another 1–1.5 minutes. Pour in 2 tablespoons of water and stir until no lumps remain.

Place the meat in a clean saucepan or deep frying pan. Pour in tomato sauce, remaining water, add bay leaf, salt and pepper. Cover with a lid and simmer over medium heat for 1.5 hours.

Soy meat goulash

Using soy meat as a basis, you can prepare a large number of varied and quite healthy dishes. A distinctive feature of the soy goulash created according to this recipe is its unsurpassed taste. During cooking, it is better to give preference to soy meat without any flavor enhancers or aromatic additives.

Beef goulash with carrots and celery

Ingredients

• 500 g beef;
• 2 onions;
• 1 carrot;
• 1 stalk of celery;
• 1 clove of garlic;
• 1 sprig of greens - for serving;
• 3 tablespoons paprika;
• 1 tablespoon oregano or marjoram;
• ½ teaspoon cumin;
• 1 teaspoon salt;
• 1 tablespoon vegetable oil;
• 3 tablespoons flour;
• 1 bay leaf;
• 3–4 peas of allspice black pepper;
• 120 ml red wine;
• 1 liter of beef broth (can be from a cube) or water.

Preparation

Cut the beef into medium pieces with sides 3-4 cm, onions, carrots and celery into small pieces. Pass the garlic through a press. Chop the greens.

Mix the meat with paprika, oregano, cumin and salt. Cover with film and refrigerate for 20–30 minutes.

Heat oil in a deep frying pan or saucepan over medium heat. Sauté the onion, carrots and celery for 5-7 minutes. Then add the beef, sprinkle with flour and cook until golden brown, stirring constantly.

Add bay leaves and peppercorns to the meat and vegetables. Pour in wine and broth. Make sure all the beef is covered with liquid. If not, add some water.

Bring to a boil, cover and simmer over medium heat for about 1.5 hours.

Serve with herbs and side dish of your choice.

How to cook Pork with Soy Sauce

As you can see, we will need a minimum of ingredients for our dish.

First of all, peel the garlic and grate it on a fine grater or put it through a press. Add sugar and lightly mash the garlic and sugar.

Then add soy sauce, a tablespoon of water, a tablespoon of vegetable oil and ground black pepper to the garlic.

Cut the meat into small pieces: strips or cubes.

Add the prepared marinade to the meat and mix well. Leave to marinate for about an hour.

Heat a frying pan with vegetable oil over medium heat and add the meat, lightly squeezing it from the marinade. Fry until lightly browned. Then add the remaining marinade and simmer the pork for 5 minutes.

And serve with vegetables or any side dish. Bon appetit!

Beef goulash with potatoes and carrots

Ingredients

• 700 g beef;
• 1 carrot;
• 5–6 small potatoes;
• 2 onions;
• 2 teaspoons butter;
• 1 teaspoon cumin;
• 2 tablespoons paprika;
• 2 tablespoons flour;
• 1 teaspoon salt;
• 1 pinch of ground pepper;
• 500 ml beef broth (can be from a cube) or water;
• 2 tablespoons of tomato paste.

Preparation

Cut the beef into small pieces with sides about 3 cm, carrots and potatoes into large pieces. Chop the onion.

Melt the butter in a deep frying pan or saucepan. Fry the onion for 3-5 minutes, season with cumin and paprika.

Sprinkle the beef with flour, salt and pepper. Then place it on the onion and cook for 2-3 minutes.

Pour in broth with tomato paste, add potatoes and carrots. Stir and bring to a boil. Then close the lid and simmer over medium heat for 1.5–2 hours.

Beef goulash with bacon

Ingredients

• 1 kg beef;
• 3 onions;
• 1 lemon;
• 2-3 sprigs of greenery - optional;
• 1 teaspoon salt;
• 1 tablespoon flour;
• 100 g bacon;
• 6 cloves of garlic;
• 1 tablespoon vegetable oil;
• 2 tablespoons of tomato paste;
• 2 tablespoons sweet paprika;
• 1 teaspoon ground cumin;
• 4 bay leaves;
• 1,200 ml water.

Preparation

Cut the beef into medium pieces with sides about 4 cm, and the onion into small pieces. Remove the zest from the lemon and grate it on a fine grater. Chop the greens.

Salt the meat and sprinkle with flour, stir. Chop the bacon and garlic with a knife or in a food processor.

Heat oil in a deep frying pan or saucepan over medium heat. Add beef in a single layer and brown for 6 to 8 minutes, stirring constantly. You may have to first divide the meat into two parts and fry each separately. This will ensure the pulp cooks evenly. Place everything on a plate.

In the remaining oil in the pan, fry the bacon and garlic for about 3-4 minutes. Pour in tomato paste and simmer for 1-2 minutes.

Place beef, paprika, cumin, bay leaf, zest into the prepared sauce and pour in 1 liter of boiling water. Cover and cook for 1 hour over medium heat. Then add the onion, the remaining hot water and keep the goulash on the fire for another 30 minutes.

In this article, we present you a recipe for pork goulash with gravy. Along with pieces of meat fried and then stewed with onions and spices, special importance is given to the gravy, which gives the pork goulash an aromatic, piquant taste. Its thick, almost creamy consistency is obtained by adding flour, and its variety of flavors is obtained by containing tomato paste, vegetables, sour cream and various spices.

Below we will tell you how to properly prepare delicious pork goulash with gravy.

Recipe for pork goulash with gravy

Ingredients:

• pork pulp – 550 g;
• onion – 175 g;
• tomato paste – 50 g;
• granulated sugar – 15 g;
• ground red pepper – 5 g;
• dry adjika – 15 g;
• bay leaves – 2-3 pcs.;
• wheat flour – 30 g;
• vegetable oil – 75 ml;
• salt - to taste;
• purified water.

Preparation

We wash the pork pulp, dry it with a paper towel, cut it into small cubes and place it in a frying pan heated with vegetable oil. Brown the meat on all sides, stirring occasionally.

Add peeled and chopped onion into half rings or cubes, ground red pepper, dry adjika and fry until the onion is transparent. Then add flour and fry, stirring, for two to three minutes. Now add tomato paste, season with granulated sugar, salt and leave for another three minutes, stirring.

Pour in water heated to a boil so that it completely covers the meat, mix well, throw in bay leaves and simmer under the lid for thirty to forty minutes.

Pork goulash with sour cream sauce in a slow cooker

Ingredients:

• pork pulp – 650 g;
• onion – 250 g;
• tomato paste – 100 g;
• sour cream – 125 g;
• ground paprika – 15 g;
• bay leaves – 2 pcs.;
• garlic – 1-2 cloves;
• allspice peas – 4-5 pcs.;
• wheat flour – 60 g;
• vegetable oil – 50 ml;
• salt - to taste;
• ground pepper mixture - to taste;
• purified water or meat broth.

Preparation

We wash the pork under running cold water, dry it and cut it into cubes or small cubes. Coat the multicooker container with vegetable oil, transfer the meat into it and set the “Baking” mode for forty minutes. After twenty minutes, add the peeled and chopped onion into half rings or cubes and mix. After another ten minutes, add wheat flour and ground pepper mixture and leave until the frying process is completed.

Now add tomato paste, sour cream, ground paprika, chopped garlic and pour in hot broth or water to completely cover the meat. Throw in allspice peas, bay leaves and mix thoroughly. We switch the multicooker to the “Stew” mode and cook for an hour and a half.

Pork and beef goulash with soy sauce gravy

Ingredients:

• pork pulp – 300 g;
• beef pulp – 300 g;
• onion – 250 g;
• tomato paste – 65 g;
• soy sauce – 75 ml;
• meat broth – 200 ml;
• bay leaves – 2 pcs.;
• wheat flour – 30 g;
• vegetable oil – 50 ml;
• ground red pepper - to taste;
• salt - to taste;
• ground pepper mixture - to taste.

Preparation

We wash the beef, dry it, cut it into small slices and fry in a frying pan with vegetable oil until golden brown. Add chopped onions and fry for another seven minutes. Add flour, sauté for three minutes, stirring, pour in half the broth and simmer under the lid for thirty minutes.

Separately, brown the pork cut into cubes or cubes in vegetable oil, season with spices, pour in soy sauce and keep on fire for another minute. Now combine the pork and beef, pour in the remaining broth, add tomato paste and salt to taste. Simmer covered for forty to fifty minutes. Ten minutes before the end of cooking, add the bell pepper cut into strips.

If you love soy and often use it to prepare various dishes, then you will be interested to know what tasty and interesting things can be made from soy goulash.

Pork goulash with gravy - recipe

In this article, we present you a recipe for pork goulash with gravy. Along with pieces of meat fried and then stewed with onions and spices, special importance is given to the gravy, which gives the pork goulash an aromatic, piquant taste. Its thick, almost creamy consistency is obtained by adding flour, and its variety of flavors is obtained by containing tomato paste, vegetables, sour cream and various spices.

Below we will tell you how to properly prepare delicious pork goulash with gravy.

Recipe for pork goulash with gravy

Ingredients:

• pork pulp – 550 g;
• onion – 175 g;
• tomato paste – 50 g;
• granulated sugar – 15 g;
• ground red pepper – 5 g;
• dry adjika – 15 g;
• bay leaves – 2-3 pcs.;
• wheat flour – 30 g;
• vegetable oil – 75 ml;
• salt - to taste;
• purified water.

Preparation

We wash the pork pulp, dry it with a paper towel, cut it into small cubes and place it in a frying pan heated with vegetable oil. Brown the meat on all sides, stirring occasionally.

Add peeled and chopped onion into half rings or cubes, ground red pepper, dry adjika and fry until the onion is transparent. Then add flour and fry, stirring, for two to three minutes. Now add tomato paste, season with granulated sugar, salt and leave for another three minutes, stirring.

Pour in water heated to a boil so that it completely covers the meat, mix well, throw in bay leaves and simmer under the lid for thirty to forty minutes.

Pork goulash with sour cream sauce in a slow cooker

Ingredients:

• pork pulp – 650 g;
• onion – 250 g;
• tomato paste – 100 g;
• sour cream – 125 g;
• ground paprika – 15 g;
• bay leaves – 2 pcs.;
• garlic – 1-2 cloves;
• allspice peas – 4-5 pcs.;
• wheat flour – 60 g;
• vegetable oil – 50 ml;
• salt - to taste;
• ground pepper mixture - to taste;
• purified water or meat broth.

Preparation

We wash the pork under running cold water, dry it and cut it into cubes or small cubes. Coat the multicooker container with vegetable oil, transfer the meat into it and set the “Baking” mode for forty minutes. After twenty minutes, add the peeled and chopped onion into half rings or cubes and mix. After another ten minutes, add wheat flour and ground pepper mixture and leave until the frying process is completed.

Now add tomato paste, sour cream, ground paprika, chopped garlic and pour in hot broth or water to completely cover the meat. Throw in allspice peas, bay leaves and mix thoroughly. We switch the multicooker to the “Stew” mode and cook for an hour and a half.

Pork and beef goulash with soy sauce gravy

Ingredients:

• pork pulp – 300 g;
• beef pulp – 300 g;
• onion – 250 g;
• tomato paste – 65 g;
• soy sauce – 75 ml;
• meat broth – 200 ml;
• bay leaves – 2 pcs.;
• wheat flour – 30 g;
• vegetable oil – 50 ml;
• ground red pepper - to taste;
• salt - to taste;
• ground pepper mixture - to taste.

Preparation

We wash the beef, dry it, cut it into small slices and fry in a frying pan with vegetable oil until golden brown. Add chopped onions and fry for another seven minutes. Add flour, sauté for three minutes, stirring, pour in half the broth and simmer under the lid for thirty minutes.

Separately, brown the pork cut into cubes or cubes in vegetable oil, season with spices, pour in soy sauce and keep on fire for another minute. Now combine the pork and beef, pour in the remaining broth, add tomato paste and salt to taste. Simmer covered for forty to fifty minutes. Ten minutes before the end of cooking, add the bell pepper cut into strips.

What it is?

Soy goulash or soy meat is a textured product made from soy dough. First, flour is obtained from the beans by grinding, then the dough is prepared by adding water. Next, the resulting dough is subjected to extrusion cooking, which results in the formation of a sponge-like mass. It is dried and crushed. The result is flakes, minced meat, goulash, cubes, and so on.

Soy protein in the modern world

Modern research on this product has confirmed that soy meat is not dangerous for most healthy people when consumed in moderation. Meat and other soy products can be consumed all day in the amount of one or two servings. It is advisable to supplement your diet with other sources of protein, as well as vegetables and fruits. Soy meat has become a real salvation for poor Asian countries, vegetarians and people with animal protein intolerance. This product is made from soy flour, produced from soybeans, which are defatted in advance. After this, the flour is mixed with water to obtain a fairly viscous dough. This dough is passed through a special machine with attachments. Passing through tight holes, the dough becomes fibrous, changes its structure, and becomes similar to real meat. Pressure and high temperatures cause various biochemical metamorphoses in soy products. Depending on the attachment used, you can get soy goulash, minced meat or even chop. After this, the soy meat is dried and packaged.

What to cook?

So, how to make soy goulash tasty and not too difficult? We offer several interesting options.

Option one

Prepare delicious and juicy soy goulash with sauce. Here's what you'll need for this:

• 300 grams of soy goulash;
• 100 milliliters of soy sauce;
• five tablespoons of tomato paste;
• glass of water;
• a pinch of ground red pepper;
• a bunch of fresh dill;
• two onions;
• one carrot;
• three to five cloves of garlic;
• four to five tablespoons of vegetable oil;
• salt to taste (may not be needed, since soy sauce is quite salty on its own).

1. First, heat the water until it is hot. Add tomato paste and stir it well. Next, add pepper and soy sauce, mix everything thoroughly again. The sauce is ready.
2. Pour the resulting sauce (it should be hot, so warm it up a little if necessary) over the dry soy goulash and leave for 10-15 minutes to swell.
3. While the goulash is swelling, take care of the vegetables. Peel the onion and cut into thin half rings. Wash the carrots and grate them on a medium or coarse grater. The garlic should be peeled and either grated or chopped using a garlic press or blender.
4. Wash the dill and chop it with a knife.
5. Heat vegetable oil in a frying pan and fry the onion and carrots until soft and light golden brown.
6. Now put the swollen goulash in the pan along with the sauce, fry everything together for about five to seven minutes.
7. Add garlic and dill. Cover the pan with a lid and literally turn off the heat after a couple of minutes.
8. Serve goulash with any side dish.

Option two

You can cook soy goulash with vegetables. To do this you will need:

• 300-400 grams of dry soy goulash;
• one eggplant;
• one young zucchini;
• glass of water;
• two tomatoes;
• one bell pepper;
• one onion;
• one carrot;
• level teaspoon of salt (amount can be changed);
• dill greens;
• five to seven tablespoons of vegetable oil;
• pepper to taste.

1. First you need to prepare the soy goulash. To do this, bring the water to a boil, add salt (add half a teaspoon, leave the rest for vegetables) and add pepper to it. Pour it over the goulash and let it sit for fifteen minutes. It should swell.
2. While the soybeans are swelling, move on to the vegetables. First, peel and cut the onion into half rings, then grate the carrots.
3. Wash the eggplant and zucchini and cut into small cubes.
4. Peel the pepper from cores and seeds and cut into cubes.
5. Wash the tomatoes and also cut into cubes.
6. Heat oil in a frying pan. Add the onions and carrots and fry lightly (until the onions are transparent).
7. Now add the zucchini and eggplant. Fry everything for about five minutes, then add the pepper.
8. Fry the vegetables for about five minutes, then cover the pan with a lid and simmer everything for about 10 minutes over medium heat.
9. Place the tomatoes in the pan and simmer for about five to seven minutes.
10. Now you can add soy goulash.
11. Fry everything together for five minutes.
12. Wash and chop the dill, place in a frying pan along with pepper and the remaining salt.
13. Simmer everything for just a minute and turn off the heat. Ready!

Option three

Soy goulash with prunes and nuts will be very tasty and a little spicy. To prepare it you will need:

• 400 grams of soy goulash;
• 200 grams of prunes;
• 100 grams of walnuts;
• a bunch of green cilantro;
• a pinch of ground black pepper;
• five cloves of garlic;
• salt to taste;
• five tablespoons of vegetable oil;
• two glasses of water.

Description of the cooking process:

1. The first stage is the preparation of soy goulash. It should be filled with boiling water (one glass). But so that it is not fresh, it is advisable to add salt and even pepper to the water. Leave the semi-finished product in this form for fifteen or twenty minutes.
2. The prunes need to be pitted (if any) and also poured with boiling water for ten to fifteen minutes until they become soft.
3. Peel and chop the garlic in any convenient way (for example, using a garlic press). Finely chop the cilantro with a knife.
4. Heat the oil in a frying pan and add the swollen goulash, chopped nuts and prunes along with the remaining water. Fry everything for five minutes, then simmer under the lid for about ten minutes.
5. Add cilantro, garlic, salt and pepper to taste and simmer for a couple more minutes.

Option four

Fans of mushroom dishes will appreciate this recipe.

Here's what you'll need:

• 300-400 grams of soy goulash;
• 300 grams of fresh champignons;
• one onion;
• a bunch of dill;
• glass of water;
• three to five tablespoons of vegetable oil;
• salt and pepper to taste.

1. Fill the goulash with water, pre-salting it (otherwise the soybean will be bland).
2. Peel the onion and cut it into thin rings or half rings.
3. Wash the champignons well and cut into slices or in another way convenient for you.
4. Heat oil in a frying pan.
5. First fry the onion until translucent or light and barely noticeable golden brown.
6. Now add the mushrooms to the pan. Fry them for about five minutes, then simmer under the lid for about the same amount.
7. Now you can add the goulash that has had time to swell well.
8. Fry everything together for about five minutes.
9. Rinse the dill well. Shake and chop with a knife.
10. Now you can add pepper, salt and dill.
11. Soy goulash with mushrooms is ready!

Be sure to try this dish.

Step-by-step recipe with photos

This method of cooking soft beef is one of the best. Garlic and soy sauce are used for the marinade, which gives the dish a pleasant aroma. To all lovers of spicy food, of which I include myself, I also recommend adding original Tabasco sauce to the marinade.

Wash the beef pulp thoroughly in lukewarm water. Cut the meat into small thin pieces and lightly beat them.

In a bowl, mix soy sauce, pressed garlic clove and Tabasco hot sauce (optional).

Place the meat in a deep plate and pour over the prepared marinade. Stir and refrigerate for 1-3 hours, or even better, overnight.

Peel the onion and cut into quarter rings.

Heat a frying pan with vegetable oil and place onions on it. Fry it over high heat for 3-4 minutes, stirring occasionally.

Add meat to the onion, continue to fry over high heat, stirring occasionally for 5-7 minutes.

Reduce heat, pour 100 ml of water into the pan. Cover with a lid and simmer for 10-15 minutes.

Serve the finished meat with pasta or any other simple side dishes.

Delicious soy goulash in tomato sauce - a simple recipe. For cooking, of course, you can use any pieces of soy, regardless of their name - goulash, beef stroganoff, Peking, etc. Rice, buckwheat, bulgur, and mashed potatoes are perfect as a side dish.

Ingredients for 3-4 servings:

• 80 grams of soy chunks (1 pack);
• 0.5 teaspoon salt;
• 1.5 tablespoons of tomato paste;
• ½ small onion or 0.5 teaspoon asafoetida (optional);
• ½ tablespoon sugar (optional, for tomato sauce);
• a couple of pinches of black pepper;
• 150 ml of water for sauce and 1 liter of water for boiling soybeans;
• 0.5 teaspoon of curry spice mixture or other favorite spices;
• 1-2 tablespoons of vegetable oil.

⇒ You might be interested in:

Recipe for soy meat gravy. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Soy Meat Gravy.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of soy meat gravy is 111.8 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

How to prepare soy goulash:

I. First, boil the soybeans in a liter of water: pour the goulash pieces into cold water, bring to a boil and cook for another 10-15 minutes, periodically skimming off the foam. Then drain in a colander.

Important: the water will begin to foam a lot when heated, so leave a reserve in the pan.

II. Heat some vegetable oil in a frying pan. Saute the spices for 30-40 seconds. If using onion, chop it finely and fry until golden brown.

III. Place the soybean pieces in the pan and stir. Fry for 2-3 minutes. Then add tomato paste and pour in 150 ml of water, you can add sugar to the sauce, mix everything well. Cover with a lid and simmer for another 10 minutes.

That's all! Our soy goulash in tomato sauce is ready. Bon appetit!

Delicious beef in soy sauce - experience the restaurant taste! Yes, this recipe can be a real lifesaver for those who only want to buy this type of meat. After all, the range of products here is quite affordable. And the dish is prepared in a relatively short time (if without additional stewing) and is simple. Guests and family will simply be delighted with such a tasty and original meat dish, prepared in a restaurant style and meeting all the requirements for preparing a dish that has come to us from the East. Beef in soy sauce is served with any side dish, preferably vegetables!

Features of preparing soy goulash

Along with environmental, aesthetic, religious and other possible motives when choosing a vegetarian diet, the medical side deserves special attention. Do not forget that by eating this way, you can help reduce the risk of cancer, atherosclerosis, cardiovascular and gastrointestinal diseases.

Properly prepared soy goulash is not at all inferior in taste to our usual dishes, despite popular belief. The main feature of the prepared dish is soy - soybean oil, meat, milk, sauce and paste.

So why not create such a work of art at home using soy meat instead of regular meat, which can become an excellent analogue of the well-known goulash in a thick special sauce. The resulting dish, as a rule, is very aromatic, satisfying and rich in taste. It is served with slices of bread with cereals and bran. How to cook soy goulash so that it turns out really tasty and appetizing? The recipe for the aromatic dish is posted in the article.