This is the best meat for stew. It has a lot of protein and collagen, the meat melts in your mouth

If you care about preparing healthy meals for your family, you have probably heard the advice to limit red meat in your diet. In fact, eating beef every day is not the best choice for your cardiovascular system. However, you should not completely eliminate it from your diet. Beef has a lot of nutritional valueso it should be on our plates from time to time. In particular, if we choose richly nutritious parts of beef, such as préga. Checkhow to prepare beef strip goulash.

Do goulash they will work various parts of beefis very popular neck, shoulder and brisketwhich have quite a large amount of fat. If you prefer a slightly leaner stew, go for it the loin or leg part. For lovers thick stews with an intense, meaty flavor, the best option will be beef strip. Interestingly, this meat is not only suitable for goulash, it can also be used to make a delicious broth, and is also often used in Asian cuisine.

Beef stripe comes from the front or back of the legs of cattle, it has a characteristic marbled structure and a distinctive taste. This meat in the stew will be very juicy and soft, because it contains a large amount of collagen and connective tissue. Please note that In order for the strip to taste the best, it should be cooked over low heat for a long time. It is usually recommended to last at least two to three hours. It is said that the best chefs cook striped fish for up to five hours, which makes it melt in your mouth.

Beef rib is a good source of protein, it also contains all the amino acids necessary for the body. Protein is the basic building block of all cells and tissues in the body, it is responsible for the proper functioning and regeneration of muscles, and also affects the condition of the skin, hair and nails. Proteins also participate in many metabolic processes and influence the satiety of a meal.

After the age of 25, production collagen decreases in the body, so it is worth taking care to supplement it with food. Collagen is found, among others, in beef strips, affects the elasticity and tension of the skin, and strengthens hair and nails. Moreover, it supports the health of joints and bones.

Many people, especially women of childbearing age, have trouble selling low iron levels in the blood. Therefore, it is recommended that they choose beef meat, e.g. strip, which is a great source of easily absorbable iron. It has a number of properties that support the body, reduces the risk of anemia, participates in the transport of oxygen, supports immunity and strengthens the body.

They are also found in beef B vitamins, including B12which has a significant impact on the proper functioning of the nervous and circulatory systems, including blood production. Also present here zinc helps maintain immunity and also affects the hormonal system. Whereas the harness it has antioxidant properties and also supports thyroid health.

To prepare this recipe, you will need:

• 1 kg of beef strip,
• 2 onions,
• 4 cloves of garlic,
• 4 carrots,
• 5 potatoes,
• 2 tomatoes,
• 250 ml of dry red wine,
• 2 teaspoons of sweet pepper,
• 1.5 teaspoons of ground cumin,
• 1 liter of beef or vegetable broth,
• 2 bay leaves,
• 4 balls of allspice,
• 4 black peppercorns,
• salt to taste,
• ½ bunch of parsley,
• 2 tablespoons of olive oil.

Preparation:

1. Start by cutting the beef strip into larger cubes.
2. Blanch the tomatoes, remove the skin, cut them into cubes and set aside.
3. Peel and chop the onion and garlic.
4. Pour olive oil into a large pot and heat it, then add the meat and fry until it takes on a nice color. It is best to do this in batches so that it browns well.
5. Transfer the fried meat to a plate.
6. Add finely chopped onion to the pot in which the meat was fried and fry for a while. Then add the finely chopped garlic, stirring constantly so that it does not burn.
7. Add the pepper, mix everything thoroughly, fry for about 5 minutes.
8. Add the diced tomato and fry, stirring occasionally, until the juice evaporates.
9. Add the fried meat, season with cumin and add bay leaves, allspice and pepper.
10. After a few minutes, pour the wine over everything and wait until it evaporates a bit.
11. Pour in the broth, season with salt, cover the pot with a lid and simmer over low heat for two to three hours.
12. In the meantime, peel the carrots and potatoes and cut them into cubes.
13. Half an hour before the end of cooking, add chopped potatoes and carrots.
14. Sprinkle the finished goulash with chopped parsley.

Sources: Terazgotuje.pl, super-stek.pl