soy meat – 80 g;

filtered water – 1 l;

champignons – 300 gr;

onion – 1 piece;

chicken eggs – 1 piece;

tomato paste – 2 tablespoons;

starch - 2 tablespoons;

parsley – 0.5 bunch;

vegetable oil – 50 g;

spices - to taste;

In Soviet public catering, goulash was prepared from boneless pieces of meat, and stew was called a dish made from meat with bones. The classic recipe uses juicy pieces of beef. It is prepared in two steps. The meat is fried and then stewed with vegetables in tomato sauce. Depending on the amount of liquid, goulash can be either a soup or a main course. In this recipe I will tell you how to prepare an almost lean dish - soy meat goulash with mushrooms in tomato sauce.

Let's get to work by preparing these ingredients!

Soy meat is a bland and tasteless product. But for fasting and fasting days, there is no better substitute for natural meat. To give a pronounced meaty taste to soy, we use seasoning for minced meat and cutlets.

Place 80 grams of soy chunks in boiling salted water. As a result, we get 800 grams of the finished analogue.

Cook for 20 minutes, without a lid, adding seasonings.

Ideally, you should use a rich meat broth, but you can get by with a bouillon cube.

Remove the finished soy goulash, squeeze and cool. Now it can be used like regular meat.

The remaining broth will be useful for the main sauce.

Sprinkle soy pieces with starch and ground pepper.

Mix with chicken egg.

In a saucepan with a thick bottom, heat the vegetable oil.

Fry soy goulash in starch batter until golden.

Now let's prepare vegetable frying from onions and carrots.

Add chopped champignons.

Sauté the mixture until tender, about 10-12 minutes.

To do this, in a suitable container, mix pieces of soy meat with fried mushrooms. Add the remaining broth.

And tomato paste. Bring to a boil.

The final touch is finely chopped herbs and spices.

Boil the goulash in tomato sauce for 5-7 minutes, adding 0.5 teaspoon of the suggested spices.

Serve the finished soy meat goulash with mushrooms in tomato sauce hot. Potatoes, porridge, pasta or rice will serve as a side dish.

P.S. A pinch of cucumber will help the rice to achieve a yellow color during cooking.

fotorecept.com

• How to cook soy goulash
• Cooking dishes from soy
• How to cook beef with potatoes

• • Recipe No. 1. Soy goulash.
  • Ingredients: soya chunks
  • 1 onion
  • 1 carrot
  • spices to taste.
  • 500 g mashed potatoes
  • 200 g onion
  • 100 g sour cream
  • 3 cloves garlic
  • spices to taste
  • greens to taste.
  • Ingredients: 400 g boiled soy meat
  • 200 g pitted prunes
  • 100 g raisins
  • 400 g carrots
  • 2 medium sized onions
  • 50 g vegetable oil
  • spices to taste.

Before cooking, soak the soybean pieces in warm water in a ratio of 1:4 for 20 minutes. Then drain off the excess water, leaving what is needed for goulash and the amount of liquid.

• • 0.5 kg dry soy asparagus;
  • 3 carrots;
  • 3 cloves of garlic;
  • 5-7 tbsp. vegetable oil;
  • 2 tbsp. vinegar;
  • 2 tbsp. soy sauce;
  • 1 tsp salt;
  • 1 tbsp. Sahara;
  • 0.5 tsp red pepper.

• how to cook soya asparagus

Soy protein in the modern world

Flour for preparing seitan should be chosen carefully. The amount of protein in wheat flour must be at least 10.3 g per 100 g of product. This information can be found on the packaging. The more protein the better.

We also need regular tap water. For every 4 cups (volume 240-250 ml) of flour you will need 300 ml of cold water.

Pieces of dough will separate into the colander, which need to be collected and washed with the rest of the mixture.

As a result, all the starch from the dough will be washed out and a small jelly-like piece of yellowish color will remain. This is gluten. Readiness indicator - the water will not be milky white, but completely transparent.

Place the remaining dough - gluten - wheat protein - into the boiling broth. Cook over medium heat for 30 minutes. We get the equivalent of raw meat, which can be marinated, fried, stewed, baked.

• • For the first recipe:
  • pork lungs;
  • rice vinegar;
  • soy sauce;
  • garlic;
  • dried dill;
  • black pepper;
  • carnation;
  • cinnamon;
  • coriander;
  • basil;
  • star anise;
  • eggs;
  • flour;
  • Chinese cabbage.
  • For the second recipe:
  • pork lungs;
  • salt;
  • ground black pepper;
  • vegetable oil;
  • flour;
  • bay leaves;
  • tomato paste.

• easy pork recipe

Few people know that goulash migrated to Russian cuisine from Hungarian cuisine. It was a traditional dish there many years ago. This concept of “what’s right” cook goulash"does not exist, from the time it firmly entered the recipe books of Russian housewives, the imagination of culinary specialists knew no bounds.

You can make goulash from different meats, or without meat at all.

Now we will look at a recipe that will help quickly cook goulash from beef.

text-align:justify;text-indent:0cm;line-height:normal;mso-list:l0 level1 lfo1″>· Beef, hind leg, brisket 1 kg,

text-align:justify;text-indent:0cm;line-height:normal;mso-list:l0 level1 lfo1″>· Baked lard 1 tablespoon,

text-align:justify;text-indent:0cm;line-height:normal;mso-list:l0 level1 lfo1″>· Onion 3 pieces,

text-align:justify;text-indent:0cm;line-height:normal;mso-list:l0 level1 lfo1″>· Tomato paste 3 tablespoons,

text-align:justify;text-indent:0cm;line-height:normal;mso-list:l0 level1 lfo1″>· Half a tablespoon of flour,

text-align:justify;text-indent:0cm;line-height:normal;mso-list:l0 level1 lfo1″>· 12 peppercorns,

text-align:justify;text-indent:0cm;line-height:normal;mso-list:l0 level1 lfo1″>· Salt to taste,

text-align:justify;text-indent:0cm;line-height:normal;mso-list:l0 level1 lfo1″>· Bay leaf to taste,

text-align:justify;text-indent:0cm;line-height:normal;mso-list:l0 level1 lfo1″>· Sour cream 2 tablespoons,

text-align:justify;text-indent:0cm;line-height:normal;mso-list:l0 level1 lfo1″>· Broth to taste.

Separate the meat from the films and cut it into medium-sized cubes. Fry the pieces in a frying pan with added fat. By the time the meat is finished cooking, sprinkle it with flour and chopped onion. At the very end, add tomato paste.

Place the resulting dish in a saucepan and pour in the meat broth so that it completely covers the meat. Add salt, bay leaf and pepper to taste.

Goulash can be stewed either in a saucepan or in the oven, it all depends on how convenient it is for you. The total extinguishing time should be from 1 to 1.5 hours.

Also, if desired, after preparing the dish, add sour cream to it.

Serve the goulash as follows: place the meat on one side of the plate and pour the sauce in which it was stewed. On the other side, place boiled potatoes, whole or mashed. Pour melted butter over everything together. An excellent appetizer for this dish would be pickles, cucumbers or tomatoes.

www.kakprosto.ru

How to deliciously cook soy goulash. Tested recipes please.

1. I’ll repeat it again. It's time to create a subsection in "Food" and call it "Pseudo-cooking or food perversions." Goulash can only be made from meat. Not from cottage cheese, not from millet, not from zucchini and not from cherries or legumes. Only from meat.

fresh carrots 3-4 pieces

: bell pepper 1 piece

: garlic 2-3 cloves

Method of preparation: how to cook Soy goulash.

Pour boiling water over the soy meat, hold for seven minutes, then drain the water.

We grate all the vegetables on a coarse grater, and cut the onions and peppers into cubes or half rings.

In a deep frying pan, fry the onion and garlic, adding all the vegetables to them gradually.

Put soy goulash into the fried vegetables and fry with it, pour in two tablespoons of soy sauce.

Continue to simmer for ten minutes on low heat.

Add dry spices to taste.

Ready soy goulash can be served with pasta.

And we serve the recipe, tested many times, and almost everyone likes it.

boil, chop and fry with onions and spices

Recipe 1. Soy goulash.

Ingredients: soya chunks

spices to taste.

Ingredients: 400 g boiled soy meat

500 g mashed potatoes

2 tablespoons tomato paste

3 cloves garlic

spices to taste

greens to taste.

Ingredients: 400 g boiled soy meat

200 g pitted prunes

2 medium sized onions

50 g vegetable oil

spices to taste.

Recipe 1. Soy goulash.

Finely chop and fry the onions and carrots in vegetable oil - preferably olive oil.

Recipe 2. Soy goulash with mashed potatoes.

Fry finely chopped onion in vegetable oil.

Recipe 3. Soy goulash with dried fruits.

Soak prunes and raisins for 2 hours in advance until they become soft. Remove the seeds from them.

heatsale.ru

How to cook soy goulash

Currently, more and more people are giving up eating animal foods. Voluntary vegetarianism is often caused by ethical considerations. In an effort to save the life of an animal, people do not think about the deficiency of nutrients in their own body. Anyone who takes care of themselves and does not want to suffer from a lack of protein chooses soy meat - a healthy plant food that resembles natural meat in taste and chemical composition.

Cooking time 32 minutes You will need Recipe No. 1. Soy goulash. Ingredients: soybean pieces 1 onion 1 carrot spices to taste. Recipe No. 2. Soy goulash with mashed potatoes. Ingredients: 400 g boiled soy meat 500 g mashed potatoes 200 g onions 100 g sour cream 2 tablespoons tomato paste 3 cloves garlic spices to taste herbs to taste. Recipe No. 3. Soy goulash with dried fruits. Ingredients: 400 g boiled soy meat 200 g pitted prunes 100 g raisins 400 g carrots 2 medium-sized onions 50 g vegetable oil salt spices to taste. Sponsored by P&G Articles on the topic “How to cook soy goulash” How to cook chicken goulash How to cook pork goulash How to cook goulash soup

Recipe No. 1. Soy goulash.

Before cooking, soak the soybean pieces in warm water in a ratio of 1:4 for 20 minutes. Then drain off the excess water, leaving the required amount of liquid for the goulash.

Finely chop and fry the onions and carrots in vegetable oil – preferably olive oil.

Mix vegetables and soybean pieces, add spices to taste, and cook until cooked.

Recipe No. 2. Soy goulash with mashed potatoes.

Fry finely chopped onion in vegetable oil.

Layer soy meat and mashed potatoes into a cauldron. Sprinkle seasonings on top of each layer and add a little fried onion.

Mix tomato paste with two glasses of water, pour the resulting liquid on top of all layers of goulash.

Simmer the goulash over low heat for 25-30 minutes.

Mix sour cream with seasonings and pour goulash over it, put garlic on top, then simmer for another 10-15 minutes with the lid closed.

Serve goulash with fresh herbs.

Recipe No. 3. Soy goulash with dried fruits.

Soak prunes and raisins for 2 hours in advance until they become soft. Remove the seeds from them.

Fry grated carrots and finely chopped onion in olive oil.

Add soy meat, raisins and prunes. Fill the food with water.

While stirring, salt the food and add spices to taste. Simmer for 10 minutes over medium heat.

When serving the dish, sprinkle it with finely chopped fresh herbs.

Ingredients:

Soy meat - 250 g.,

Onion - 1 pc.,

Carrots - 2 pcs.,

Garlic - 2 cloves,

Tomato. pasta - 50 g.,

Soy sauce - 3 tbsp..

Bay leaf,

Salt, spices, pepper.

Cooking method:

Soak the soybean pieces in hot boiled water for 20-25 minutes until they swell, add soy sauce to the water.

Then drain the water and squeeze the soy meat a little, roll it in a little flour, fry it in vegetable oil and place it on a plate.

Then finely chop the onion and carrots into slices. Pour a small amount of vegetable oil into a heated frying pan, add onions and carrots, fry it all until golden brown. Now add soy meat, tomato paste, soy sauce, bay leaf, spices, pepper to your taste, salt, add water or any broth and simmer for 20 minutes under the lid over low heat, stirring, 5 minutes before the garlic is ready. You can get creative with soy meat by adding mixed vegetables, mushrooms, prunes, beans, etc. Garnish whatever your heart desires.

Bon appetit and cook WITH LOVE!!!

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.

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.

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).

Preparation:

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.

Cooking method:

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.

Preparation:

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.

Nowadays, more and more people are refusing to eat animal food. Voluntary vegetarianism is often caused by ethical considerations. Trying to save the life of an animal, people do not think about the lack of suitable substances in their own body. Anyone who takes care of themselves and does not want to suffer from a lack of protein chooses soy meat - a healthy plant-based food that resembles natural meat in taste and chemical composition.

You will need

• Recipe No. 1. Soy goulash.
• Ingredients: soybean slices
• 1 onion
• 1 carrot
• spices to taste.
• Recipe No. 2. Soy goulash with mashed potatoes.
• 500 g mashed potatoes
• 200 g onion
• 100 g sour cream
• 2 tablespoons tomato paste
• 3 cloves garlic
• spices to taste
• greens to taste.
• Recipe No. 3. Soy goulash with dried fruits.
• Ingredients: 400 g boiled soy meat
• 200 g pitted prunes
• 100 g raisins
• 400 g carrots
• 2 medium sized onions
• 50 g vegetable oil
• spices to taste.

Instructions

1. Recipe No. 1. Soy goulash.Before cooking, soak the soybean slices in warm water in a ratio of 1:4 for 20 minutes. After this, drain off the excess water, leaving what you need for goulash and the number of liquid.

2. Finely chop and fry the onions and carrots in vegetable oil – preferably olive oil.

3. Mix vegetables and soybean slices, add spices to taste, and cook until cooked.

4. Recipe No. 2. Soy goulash with mashed potatoes. Fry finely chopped onion in vegetable oil.

5. Layer soy meat and mashed potatoes into a cauldron. Sprinkle seasonings on top of each layer, add a little fried onion.

6. Mix tomato paste with two glasses of water, pour the resulting liquid on top of all layers goulash A.

7. Stew goulash over low heat for 25-30 minutes.

8. Mix sour cream with seasonings and pour over it goulash, put garlic on top, then simmer for another 10-15 minutes with the lid closed.

9. Serve goulash on the table with fresh herbs.

10. Recipe No. 3. Soy goulash with dried fruits. Soak prunes and raisins for 2 hours in advance so that they become soft. Remove the seeds from them.

11. Fry grated carrots and finely chopped onion in olive oil.

12. Add soy meat, raisins and prunes. Fill the food with water.

13. While stirring, salt the food and add spices to taste. Simmer for 10 minutes over medium heat.

14. When serving the dish, sprinkle it with finely chopped fresh herbs.

Soy asparagus is a Chinese invention. Made from soybeans, this product is not asparagus as such. Rather, it is a semi-finished product made from soybeans ground into powder. Soy milk is boiled from the powder, the foam from this milk is removed, dried and turned into soy asparagus, familiar to us all. By the way, it is believed that soy asparagus is not only appetizing and affordable, but incredibly useful and nutritious. The most common dish made from this product is Korean salad.

You will need

• 0.5 kg dry soy asparagus;
• 3 carrots;
• 3 cloves of garlic;
• 5-7 tbsp. vegetable oil;
• 2 tbsp. vinegar;
• 2 tbsp. soy sauce;
• 1 tsp salt;
• 1 tbsp. Sahara;
• 0.5 tsp red pepper.

Instructions

1. Dry soy asparagus should be broken and soaked for no more than 2 hours. Fill it with lukewarm water. Be careful not to let the edges peek out of the water. Place the soaked asparagus in a colander and shake. It tastes fresh and looks swollen.

2. Place the soaked asparagus in lightly salted boiling water and cook for no more than 5 minutes. Pour the boiling water into a separate cup. Rinse the asparagus with cold water.

3. Peel the carrots and grate them on a fine grater, chop the garlic using a special press. Cut the cooked asparagus into slices no larger than 2-3 cm, mix with garlic and carrots. Sprinkle with red pepper.

4. Heat sunflower oil, pour it over the pepper and the asparagus itself. Add all remaining ingredients: vinegar, soy sauce, salt, sugar. Mix everything thoroughly. If it turns out a little dry, add more vegetable oil or a little water in which the asparagus was cooked.

5. Place to marinate in the refrigerator for a couple of hours. Asparagus is ready to eat.

Note!
Cold dishes made from soy asparagus differ mainly in variations of the marinade (honey, soy, mayonnaise, mustard and others) and additives from vegetables, mushrooms, seafood, etc.

Soy meat, or soy texture, is a natural meat substitute made from soy flour. It is rich in protein and contains some fat. Such meat is widely used in Asian cuisine and in the diet of vegetarians.

Instructions

1. Soy meat is made from a viscous dough that is kneaded with low-fat soybean flour and water. Later, the dough is passed through special nozzles, as a result of which its design changes. The dough becomes fibrous, which makes it as similar in structure as possible to real meat. In addition, high pressure and temperature cause some biochemical metamorphoses in it. The product is prepared by extrusion cooking. At the final stage of production, the meat is dried and packaged.

2. Soy meat comes in the form of goulash, flakes, cubes, and chops. It has a neutral taste. Its calorie content is low and amounts to about 100 calories per 100 g. This meat can be classified as a dietary product.

3. Soy meat contains up to 50-70% high-quality vegetable protein, which in its properties is in no way inferior to animal protein. The benefits of this meat are evidenced by its rich mineral composition - it contains a fair amount of magnesium, calcium, phosphorus, sodium, and iron. Thus, the content of the last microelement in soybeans is seven times higher than its number in bread. Soy meat contains vitamins B, as well as D and E. Reduced fat content and minimal cholesterol are two more advantages in favor of this product.

4. Before preparing dishes from soy meat, it is first soaked or boiled in ordinary water. As a result, it replenishes the lost fluid, its fibers swell, increasing in size by 2-3 times. The taste of soy meat will improve if it is boiled in water with spices. After it has regained its volume, it can be cooked like ordinary meat.

5. You can prepare a lot of dishes from soy meat, which include ordinary meat - pilaf, schnitzel, azu, cutlets, steak, goulash. It can also be added to vegetable stews and meat salads. The dry semi-finished product is usually stored for one year, and dishes prepared from soy meat no longer than 3 days in the refrigerator.

6. When choosing soy meat, you should carefully consider its packaging. You should not purchase meat that contains low-fat soy flour. This means that thick acids that are suitable have been removed from the product. Excellent soy meat should contain soy concentrate. This product is suitable and does not burn in the pan. You should be wary if the composition contains chlorides. These additives can disrupt the immune system and cause an allergic reaction. You should pay attention to the nutritional value: there should be at least 48 g of protein per 100 g of product. The larger the protein, the more appetizing and suitable the soy meat.

7. It is worth keeping in mind that if you abuse soy meat, as well as other soy products, kidney problems may occur, as well as stones in the urinary tract. This is explained by the fact that soy contains a lot of oxalates (oxalic acid salts), for this reason the acid-base balance of urine is disturbed. Many nutritionists do not advise switching from ordinary meat to soy meat forever, because soy contains fewer essential acids and vitamins.

Soy meat is an inexpensive substitute for natural meat. It is made from traditional soy flour. This product is called soy protein texturate or soy protein texturate. Soy meat has both beneficial and harmful qualities.

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.

Cooking

Before cooking, soy meat is soaked in water or marinade, and in some cases boiled. So this product replenishes lost fluid, as a result its fibers increase in size several times. If you boil soy meat in water with spices, this will have a positive effect on its taste. After the meat has regained its volume, it can be cooked. Soy meat can be used to prepare all sorts of dishes that contain ordinary meat - pilaf, azu, schnitzel, goulash and so on. The dry semi-finished product can be preserved for a year, cooked dishes can be stored for no more than 3 days in the refrigerator. In its finished form, soy meat contains up to 70% of high-quality, digestible protein, which is not inferior in quality to protein of animal origin. This product has a difficult mineral composition; it contains a fair amount of magnesium, calcium, phosphorus, sodium and iron. The iron content in soy meat is exceptionally high, which is why it is recommended to be regularly consumed by people with anemia. The composition of soy meat includes fat-soluble vitamins D and E and a number of B vitamins. It should be noted that when replacing ordinary meat with soy, the risk of cardiovascular diseases, osteoporosis and various allergies is greatly reduced. And due to its low calorie content, soy meat can be considered a dietary product.

Seitan is a plant product; during the period of transition to vegetarianism, it can act as a substitute for animal meat in dishes. Also, fasting people can prepare the usual goulash, dumplings, pies and pies, and even kebabs from seitan.

Instructions

1. Seitan is prepared from wheat flour by washing out the starch. The gluten formed during the manipulation process will serve as the basis for preparing “meat” dishes during Lent. Flour for preparing seitan should be chosen carefully. The amount of protein in wheat flour must be at least 10.3 g per 100 g of product. This information can be found on the packaging. The bigger the squirrel, the better it is. We also need ordinary tap water. For every 4 cups (volume 240-250 ml) of flour you will need 300 ml of cold water.

2. Mix flour and water in a bowl and knead the dough. The dough will not be soft and flexible. It must be left for 30 minutes. You can cover with a damp cloth, or better yet, pour cold water over the dough. After 30 minutes, you can proceed to the next stage of preparation - the most labor-intensive - you need to wash the starch. To do this, take a pan, place a colander on it and begin to rinse the dough under running water. The water should be cold. The dough must be washed without sparing. Stretch it, knead it, stretch it again. Slices of dough will be separated into a colander, which must be collected and washed with the rest of the mixture. As a result, every starch from the dough will be washed out and a small jelly-like piece of yellowish color will remain. This is gluten. Readiness indicator - the water will not be milky white, but perfectly transparent.

3. While we wash the dough, prepare the broth. To do this, pour 1.5-2 liters of water into the pan. Add salt, black peppercorns, allspice, bay leaf, you can add soy sauce, you can add carrots and onions. Boil. Place the remaining dough - gluten - wheat protein - into the boiling broth. Cook over medium heat for 30 minutes. We get the equivalent of raw meat, the one that can be marinated, fried, stewed, baked.

Preparing pork lung dishes takes quite a lot of time, because this offal must be boiled in advance. But when combined positively with seasonings and other ingredients, the result will be worth the effort.

You will need

• For the first recipe:
• pork lungs;
• rice vinegar;
• soy sauce;
• garlic;
• dried dill;
• black pepper;
• carnation;
• cinnamon;
• coriander;
• basil;
• star anise;
• eggs;
• flour;
• Chinese cabbage.
• For the second recipe:
• pork lungs;
• salt;
• ground black pepper;
• vegetable oil;
• flour;
• bay leaves;
• tomato paste.

Instructions

1. To prepare offal in the Chinese style, cool 1 kilogram of boiled lungs and cut into thin long strips. Sprinkle with 2 teaspoons rice vinegar and 50 grams of soy sauce.

2. Pass five cloves of garlic through a garlic press and mix with the lungs. Add one pinch each of dried dill, black pepper, cloves, cinnamon, coriander and basil, 4 star anise, then put in the refrigerator to marinate for 2 hours.

3. Beat two eggs until foamy with a pinch of salt and add to the pickled products. Mix all ingredients and sprinkle with one dessert spoon of flour. Mix again and sprinkle with the same amount of flour. Repeat this procedure two more times.

4. In a deep frying pan, fry one chopped onion until transparent. Then add the lungs to it and increase the heat to maximum. Stirring continuously, fry the offal for 5 minutes. Serve warm on a leaf of Chinese cabbage.

5. Prepare goulash from pork lung. To do this, boil 1 kilogram of offal until tender, cool and chop into large cubes. Peel and finely chop two large onions. Salt the lungs well, season with ground black pepper and fry in a frying pan with vegetable oil until a crust forms.

6. Sprinkle the offal with one tablespoon of flour, add the onion, stir and fry over medium heat for about 5 minutes. After this, place the contents of the frying pan in a pot, pour in two glasses of lung broth, add 2 bay leaves and 2 tablespoons of tomato paste.

7. Close the pot with a lid and put it in an oven preheated to 180°C. After 20 minutes, remove the pot from the oven, wrap it in a towel and after 15 minutes the dish will be ready to eat.

Few people know that goulash migrated to Russian cuisine from Hungarian cuisine. It was a traditional dish there many years ago. This idea of ​​“what’s right” cook goulash"does not exist, from the time it firmly entered the recipe books of Russian housewives, the imagination of culinary specialists knew no bounds.

You can prepare goulash from various meats, and without meat at all.

Now we will look at a recipe that will help you quickly prepare beef goulash.

Ingredients:

· Beef, hind leg, brisket 1 kg,

· Melted lard 1 tablespoon,

· Onion 3 pieces,

· Tomato paste 3 tablespoons,

Flour half a tablespoon

· Pepper 12 peas,

· Salt to taste,

Bay leaf to taste

· Sour cream 2 tablespoons,

· Broth to taste.

Sequencing:

Separate the meat from the films and cut it into medium-sized cubes. Fry the pieces in a frying pan with added fat. By the time the meat is finished cooking, sprinkle it with flour and chopped onion. At the very end, add tomato paste.

Place the resulting dish in a saucepan and pour in the meat broth so that it completely covers the meat. Add salt, bay leaf and pepper to taste.

Goulash can be stewed either in a saucepan or in the oven, it all depends on how comfortable you feel. The total extinguishing time should be from 1 to 1.5 hours.

Also, if desired, after preparing the dish, add sour cream to it.

The goulash should be served as follows: place the meat on one side of the plate and pour over it with the sauce in which it was stewed. On the other side, place boiled potatoes, whole or mashed. Pour melted butter over everything together. Pickles, cucumbers or tomatoes would be a good appetizer for this dish.

Video on the topic

Goulash originally from Hungary. This dish falls into the category of thick soups. The usual recipe for Hungarian goulash includes beef or veal; in our recipe we will use chicken meat.

You will need

• 800 g chicken fillet;
• 400 g potatoes;
• 4 tomatoes;
• 1 onion;
• 2 bell peppers;
• 3 cloves of garlic;
• 2 tbsp. spoons of flour;
• 2 bay leaves;
• ground black pepper;
• salt;
• vegetable oil for frying.

Instructions

1. Peel the potatoes and cut into small cubes.

2. Fry the potatoes over high heat in plenty of oil for 5-7 minutes. Place the fried potatoes on a plate.

3. Cut the chicken into small pieces.

4. Pour oil into a pan and fry the pieces in oil Chicken within 3-5 minutes.

5. Add 1.5 liters of hot water and fried potatoes to the fried chicken. Simmer the dish over low heat for 10 minutes.

6. Peel the onion and finely chop it.

7. Tomatoes need to be rubbed through a sieve to remove seeds, peel and fibers.

8. Peel the bell pepper, remove the stem and finely chop.

9. Fry the flour until creamy in a dry frying pan.

10. Sauté the onion for 3-4 minutes in the oil in which the potatoes were fried.

11. Add tomato puree and pepper to the onions. Fry vegetables for 5 minutes.

12. Add flour and stir until lumps disappear completely.

13. Add the vegetables to the pot with the chicken and potatoes. Stir, salt and pepper. Simmer the dish for another 10 minutes.

14. The garlic needs to be peeled and passed through a press.

15. 5 minutes before the end of cooking, add garlic and bay leaf to the dish.

16. Arrange the finished dish in portions and garnish with herbs.

Video on the topic

Note!
Garlic, herbs and bay leaves are always added 3-5 minutes before the end of cooking in order to preserve essential oils and aroma.

Helpful advice
Instead of tomatoes, you can use tomato paste. Bell peppers can be blanched and peeled before use.

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Vegetarianism is becoming increasingly popular in our country. There are several directions of this lifestyle, distinguished by the exclusion of certain types of foods from food.

So, absolutely all vegetarians do not eat meat, replacing it with soy products and legumes, including seafood and fish; as for eggs, milk and honey, their use or non-use depends on the chosen direction.

Along with religious, ethical, environmental and other motives, medical motives deserve special attention. Thus, a vegetarian diet helps reduce the risk of cancer, atherosclerosis, cardiovascular and gastrointestinal diseases.

Properly prepared vegetarian dishes are not inferior in taste to our usual dishes, in contrast to the opposite popular opinion. The main ingredient in many dishes, which can replace the main components of the recipe, is soy - soy meat, milk, butter, soy flour, paste and soy sauce. One way or another, even in traditional cuisine some of these products are successfully used separately.

So why not prepare excellent goulash using soy meat as the main ingredient, an analogue of the well-known meat goulash with vegetables in a special thick sauce.

Goulash made from soy meat is aromatic, satisfying, rich in taste and served with a slice of healthy bread with bran and cereals.

Ingredients for making soy meat goulash:

– soy meat – 100 gr.,

– wheat flour – 1 teaspoon,

- sour cream - 1 tbsp. spoon,

- soy sauce - 3 tbsp. spoons,

– onions – 1 pc.,

- Khmeli-suneli seasoning - 1 teaspoon,

– tomato paste – 100 gr.,

- sunflower oil - 3 tbsp. spoons.

Recipe for “Soy meat goulash”:

For goulash, it is best to use soy meat without any aromatic additives or flavor enhancers.

Soak dry soy meat until soft (2 hours at room temperature) in a special marinade prepared from thoroughly mixed ingredients: soy sauce, water, tomato paste (50g), and suneli hops.

Grate the peeled carrots on a coarse grater and cut the peeled onion into thin half rings. Fry the prepared vegetables in vegetable oil.

Remove the soft soy meat from the marinade with a slotted spoon, place it in a heated frying pan with sunflower oil and fry until a crust appears.

Add previously fried vegetables to the soy meat.

Mix sour cream with 50 g of tomato paste, add flour and stir with water.

Pour the resulting sauce over the previously fried soy meat with vegetables and boil, stirring constantly, until thickened, for several minutes.

At the end, we bring the goulash to taste using a mixture of peppers and after taking the sample, you may have to add a little salt to the dish.