Soviet canteens served incredibly delicious goulash.
Many gourmets remember that bright taste. But they can't enjoy "that" dish again.
The goulash offered in modern catering establishments is not very similar to the famous culinary hit from the USSR.
However, it is possible to repeat the Soviet masterpiece at home.
The recipe was shared by the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova.
How to cook goulash in Soviet style
Take half a kilo of beef and cut it into pieces.
Place the resulting mass into a saucepan with heated oil.
As soon as a crust appears on the surface of the meat, add two chopped onions to the container.
After a couple of minutes, use the next additional ingredient - one grated carrot.
Immediately after the chopped orange root vegetable appears in the container, pour in a glass of plain water.
Next, add salt and pepper to the contents of the pan, and at the same time throw in one bay leaf.
Leave the future goulash for a quarter of an hour: let it stew. During this time, you need to have time to prepare the flour additive: for one tablespoon of flour there should be one tablespoon of tomato paste and half a glass of water.
Pour the resulting liquid into the pan exactly 15 minutes after adding the bay leaf and mix the contents of the container well.
In 5 minutes the culinary masterpiece will be ready.
