Soy goulash with gravy - a delicious recipe with photos. Soy goulash: recipe with photo and description, cooking features What can you cook with soy goulash

Recipe from: Olga Soldatova

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.

100 g soy “meat”
1 medium carrot
1 bell pepper (I used frozen)
2 tbsp. l. lemon juice or apple cider vinegar
2 tbsp. l. soy sauce
4 tbsp. l. tomato paste
spices: 1/2 tsp. curry and asafoetida
vegetable oil for frying
3-4 tbsp. l. cornstarch (optional)

Let's start cooking by soaking the dry soy “meat”: pour boiling water over it and leave to swell for 30-40 minutes. Pour boiling water about half the total volume of the pieces, cover with a lid and stir occasionally.

Pour boiling water over the soy “meat”

Marinate in spices

Chop carrots and peppers

Cooking goulash in tomato sauce

That's all, soy goulash with gravy is ready! Best served warm. The specified amount of products makes 6 medium servings.

To do this, pour the soy meat into a saucepan.

Pour boiling water over the pieces of soy meat (ratio of water to meat: 2 parts boiling water to 1 part meat).

Cover the saucepan with a lid and leave the soy meat to swell for about 20-30 minutes.

We check the readiness of soy meat for further cooking in the following way: take a piece of meat and cut it in half, there should be no dry place left inside the piece, the whole piece should be evenly saturated with moisture.

While our soybeans are swelling, let's prepare the vegetables. Peel carrots and onions, remove seeds from bell peppers. Finely chop the onion.

Chop the carrots into medium strips.

Cut the bell pepper into strips.

Heat vegetable oil in a frying pan. Place the carrots in a heated frying pan and fry them over low heat, stirring, until browned.

Add the onion and bell pepper to the carrots, fry the vegetables, stirring, until the onion and pepper are cooked (about 5-7 minutes).

Pour 100 milliliters of water into the fried vegetables and simmer the vegetables under a closed lid for 5 minutes.

After half an hour, our meat has swollen well, drain the remaining liquid, rinse well under running water - this is necessary in order to remove the smell of soy. And squeeze the pieces thoroughly from the liquid.

Add prepared soy meat to the stewed vegetables.

Salt, pepper, add coriander, suneli hops and pour soy sauce to taste.

We serve our delicious soy meat goulash with any side dish: mashed potatoes, buckwheat, rice, pasta.

Try cooking this interesting Lenten dish and I think you will be pleased!

Soy meat goulash prepared according to this recipe turns out very tasty and aromatic, you can hardly feel the soy in it.

Bon appetit everyone!

Soy goulash dishes

Soy is an excellent source of protein; it contains potassium, magnesium, phosphorus, calcium, iron, vitamins E, B6. Eating soy helps diversify and significantly reduce the cost of your diet. For example, you can prepare dozens of very tasty and healthy dishes from soy goulash.

1. Goulash

300 g soy goulash, 200 g onions, 2 carrots, parsley and celery root, 200 g sweet pepper, 2 dessert spoons of vegetable oil, 100 g tomato puree, 20 g wheat flour, parsley, salt, pepper.

Boil the soy goulash in salted water for 10 minutes, squeeze lightly and fry in vegetable oil with finely chopped vegetables, add roots, onions, seasonings and simmer for 20 minutes, add tomato puree and season everything with flour, simmer until the sauce becomes thick. For a side dish, prepare pasta or boiled potatoes.

2. Goulash soup

50 g soy goulash, 50 g vegetable oil, 50 onions, 300 g potatoes, 2 cloves garlic, 2 bouillon cubes, 1.5 l water, 90 g flour, red pepper, marjoram, salt, cumin.

Cut the peeled potatoes into cubes and boil in salted water with caraway seeds. Dissolve bouillon cubes in a glass of boiling water and pour soy goulash with this broth, leave it to steep for 4 hours. Brown the onion, add the swollen pieces of goulash to it and fry, season with browned flour and fry again. Then add water and cook for about 20 minutes. Combine with grated garlic and boiled potatoes. Add marjoram and pepper to the finished soup.

3. Vegetable stew

200 g soy goulash, 200 g carrots, 150 g zucchini, 150 g peas, 150 g green beans, 100 g onions, 2 dessert spoons of butter, 1 tbsp. spoon of wheat flour, salt, pepper.

Boil the goulash in salted water, drain it in a colander and squeeze lightly. Stew the meat together with finely chopped onion, add flour, salt, pepper, parsley and pre-chopped and boiled vegetables. Simmer over low heat for 15 minutes. Before serving, sprinkle with herbs.

4. Casserole

100 g soy goulash, 100 g ham, 100 g sausage (or sausages), 100 g bacon, 50 g butter, 20 g wheat or rye flour, 2 onions, 50 g prunes, pepper, salt, marjoram, capers.

Boil the soy meat in boiling salted water, cut the ham, sausage and lard into small pieces. Mix everything with boiled goulash, put in clay pots, add oil and onions sautéed in vegetable oil. Fry the flour, dilute it with the broth in which the goulash was cooked, put it in pots, add chopped prunes and a little water, simmer for about 20 minutes. Then transfer to a saucepan and simmer over low heat until thickened.

5. Pilaf in Uzbek style

200 g soy goulash, 3/4 cup rice, 2 onions, 1 carrot, 2 tbsp. spoons of tomato paste, 2 tbsp. spoons of vegetable oil, salt and pepper to taste, herbs.

Finely chop the onion and carrots, saute them in hot oil, add tomato paste and cook for 5 minutes. Pour washed rice into a pan of boiling water, bring to a boil, add sautéed vegetables, dry goulash and cook the pilaf until tender, covering the pan with a lid, over low heat. Salt, pepper, add finely chopped herbs.

6. Meat with vegetables

100 g soy goulash, 3 potatoes, 2 carrots, 1 small zucchini, a quarter of a pumpkin, a third of a head of cauliflower, 1 onion.

For milk sauce: 1 tbsp. spoon of flour, 2 tbsp. spoons of vegetable oil, 0.5 liters of milk, a little salt and sugar, herbs to taste.

Prepare the milk sauce: fry the flour in hot vegetable oil, dilute it with milk, boil, salt, add a little sugar. Prepare the vegetables, cut them into cubes, and separate the cauliflower stalks. Combine vegetables with meat boiled in salted boiling water. Pour milk sauce over everything and simmer over low heat until cooked, add salt and herbs to taste.

7. Spicy meat

100 g soy goulash, 250 g onion, 2 bouillon cubes, 50 g flour, 100 g lard or vegetable oil.

Dissolve the cubes in a glass of boiling water, pour the boiling broth over the soy goulash, pepper the meat well and let it brew for 2 hours, then pour the broth into a cup. Finely chop the onion and saute it in vegetable oil. Fry the goulash with onions, season it with flour, pour in the broth, add salt and simmer covered for 20 minutes, stirring.

8. Goulash with original sauce

100 g soy goulash, 2 bouillon cubes, 50 g vegetable oil, 200 g onion, 50 g flour, a glass of red wine, currant jam, zest of 1 lemon, peppercorns, cloves, salt and sugar to taste.

Chop the bouillon cubes, finely chop the onion, mix dry goulash, dry cubes and onion, pour boiling red wine over it all, add cloves and pepper, let the meat brew. After this, pour the broth into a cup, lightly squeeze the goulash and fry in vegetable oil, season with flour, pour in wine sauce and simmer, stirring for about 20 minutes. Add 1 teaspoon of currant jam, sugar, salt and grated zest of one lemon to the sauce.

9. Goulash with potatoes

100 g soy goulash, 500 g potatoes, 200 g onions, 100 g vegetable oil, 3 cloves of garlic, 2 bouillon cubes, 1 teaspoon potato starch, cumin, red pepper, marjoram, salt to taste.

Pour the goulash into boiling broth made from cubes. Brown the onion, cut into circles, add goulash and diced potatoes to it, add salt and pepper, pour in the broth in which the goulash was cooked, and simmer for 30 minutes. Dissolve the starch in a small amount of cold water, then pour it into the sauce and simmer for a few more minutes, stirring, over low heat.

10. Soy goulash with cumin

100 g soy goulash, 2 bouillon cubes, 50 g pork fat, 50 g onions, a glass of beer, some stale bread, cumin, pepper and salt to taste.

Boil the goulash in boiling broth made from cubes. Place the finished goulash in a colander and squeeze lightly, then brown the goulash in melted fat along with finely chopped onion, pepper, add cumin, pour beer over the meat. Simmer, covering the dish with a lid, for 20 minutes. Crumble the stale bread and thicken the finished sauce with it, simmer the meat for another 10 minutes.

11. Goulash in white sauce

100 g soy goulash, 2 bouillon cubes, 50 g flour, 100 g onion, 200 g sour cream, 100 g vegetable oil, pepper and salt.

Boil dry goulash in broth made from cubes. Place it in a colander and squeeze it out lightly, fry the goulash in half the vegetable oil along with finely chopped onion, salt and pepper. Pour the broth in which the goulash was cooked over the meat and simmer for 20 minutes. Fry the flour in the remaining oil, add sour cream and season the sauce. Simmer the meat for another 10-15 minutes.

12. Goulash in onion sauce

100 g soy goulash, 50 g soy sauce, 300 g leeks, 100 g vegetable oil, 50 ml white wine, 50 g cream, salt.

Boil the goulash in boiling salted broth, then drain it in a colander, squeeze it out lightly, brown finely chopped leeks in butter, then fry the goulash in it, pour the meat with the broth in which it was boiled, add wine, salt and pepper and simmer a little. Before the end of cooking, pour in the cream, mix everything and simmer a little more.

13. Count's meat

100 g soy goulash, 2 bouillon cubes, 50 g vegetable oil, 150 g onion, 20 g flour, 3 tbsp. spoons of tomato paste, 100 g of sour cream, 2 teaspoons of mustard, lemon juice, sugar and salt.

Boil the goulash in boiling broth made from cubes, then drain it in a colander and squeeze lightly. Finely chop the onion and fry it until golden brown, fry the finished goulash together with the onion. Add tomato paste, mustard, salt and pepper to the sour cream. Pour sour cream over the meat and simmer for 20 minutes. Before the end of cooking, add a little lemon juice and sweeten to taste.

14. Korean goulash

100 g soy goulash, 50 g soy sauce, 1 teaspoon starch, 100 g peeled roasted peanuts, 2 eggs, 50 ml sweet wine, Chili sauce, salt, sugar, vegetable oil.

Boil the goulash in boiling salted water, then drain it in a colander and squeeze a little, pour the broth into a cup. Beat the eggs until foamy, add salt, add 1/2 teaspoon of sugar and carefully mix with starch. Pour the goulash with this dough so that the dough covers it properly on all sides. Fry the pieces of meat in the dough in hot oil, place them in a deep bowl and pour in wine mixed with the broth in which the goulash was cooked. Simmer for 2-3 minutes, add peanuts at the end of cooking. Serve with rice.

15. Chinese goulash

100 g soy goulash, 100 g soy sauce, 2 eggs, 2 teaspoons starch, 50 ml dessert wine, 200 g white cabbage, 150 g onions or leeks, Chili sauce, sugar, salt, 100 g vegetable oil.

Lightly boil the cabbage and cut into cubes, cut the onion into cubes and fry it in vegetable oil. Boil the goulash in boiling salted water, drain it in a colander and squeeze lightly. Beat the eggs, salt them, add starch and 1/2 teaspoon of sugar to them, roll the pieces of meat in the dough, fry them in hot oil. Combine the meat, cabbage and onion, pour everything with a mixture of wine and the broth in which the goulash was cooked, and simmer a little. At the end of cooking, add a little chili sauce for a spicy taste.

16. Caucasian goulash

100 g soy goulash, 50 g soy sauce, 300 g potatoes, 300 g tomatoes, 300 g sweet pepper, 200 g onion, 20 g butter, 100 g tomato juice, ground black pepper and peas, ground red pepper, basil, salt .

Boil the goulash in boiling salted water, pour the broth into a cup, and place the goulash in a colander and squeeze out a little. Prepare the sauce: add finely chopped onion, diced potatoes, tomato slices and pepper cut into strips into the broth in which the goulash was cooked, add salt and pepper, add finely chopped herbs and tomato juice. Pour the sauce over the meat and bake it in the oven for 30 minutes.

17. Swiss kebab

100 g soy goulash, 2 bouillon cubes, 3 cloves of garlic, 300 g hard cheese, 60 g flour, 2 eggs, 50 ml milk, salt, vegetable oil.

Add finely chopped garlic to the boiling broth made from cubes, boil the goulash in it, let it brew, then drain the meat in a colander and squeeze lightly. Beat the eggs with salt, add milk to them, dip pieces of meat into the resulting dough and string them onto skewers along with pieces of cheese, roll the kebabs in flour and fry them in vegetable oil on all sides until golden brown.

18. Shish kebab with apples

100 g soy goulash, 2 bouillon cubes, 2 cloves of garlic, 300 g apples, 60 g flour, 2 eggs, 50 g white wine, lemon juice, salt, vegetable oil.

Boil the goulash in boiling broth with added crushed garlic, let it brew, then drain the meat in a colander and squeeze it out a little, cut into pieces for shish kebab, cut the apples into square slices and thread them together with the meat onto skewers. Prepare the dough: mix eggs, wine and salt, roll the kebabs in the dough and fry them in hot oil, frying on all sides until golden brown. Serve by sprinkling the kebabs with lemon juice.

19. Vegetable stew

100 g soy goulash, 2 bouillon cubes, 250 g green sweet bell pepper, 400 g cauliflower, 250 g leeks, 250 g celery, 2 eggs, 50 g flour, 4 teaspoons starch, salt, vegetable oil, soy sauce.

Boil the goulash in boiling broth made from cubes. Then place the meat in a colander and squeeze it lightly. Cut the pepper into wide rings, leeks into large pieces, and divide the cauliflower into small pieces. Prepare the dough: beat the eggs with salt, carefully mix them with flour and starch. Dip pieces of meat and vegetables into the resulting dough, then fry them in vegetable oil until golden brown. Before serving, pour soy sauce over the pieces.

20. Complex omelet

100 g soy goulash, 2 bouillon cubes, 100 g smoked meat, 50 g canned or fresh boiled champignons, 100 g green onions, 4 eggs, 100 g vegetable oil, salt, pepper.

Boil the goulash in boiling broth made from cubes, then drain the meat in a colander and squeeze it lightly. Fry finely chopped onion until golden brown, add meat to it, salt and pepper, then successively add chopped champignons, smoked meat, pour everything with the broth in which the goulash was cooked, and simmer for 15 minutes. Take 1 egg, salt it, beat it with 1 tbsp. spoon of water, make an omelette. Repeat this 4 times. Then place in a deep frying pan in sequence: omelette, filling, omelette and so on. Place in the oven to bake.

Soy goulash is a fairly tasty dish that is worth preparing during Lent for religious reasons or if a person refuses certain foods of natural origin. Thus, vegetarians do not eat meat, trying to replace it with legumes or soy products. How to cook soy goulash so that it is tasty and appetizing at the same time? We will talk about this in detail in our article.

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.

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.

soy meat - 120 g;
flour - 1 tsp;
soy sauce - 2 tbsp. l.;
onion - 1 pc.;
carrots - 1 pc.;
seasonings - to taste.

Practical part

You should start preparing soy goulash by soaking the soy meat - it should become soft. To do this, it should be immersed for two hours in a special marinade prepared from the following ingredients: sauce, tomato paste, water and various spices, for example, suneli hops.

Vegetables must be washed, peeled and cut into thin half rings, then fry the cooked onions and carrots in sunflower oil. Using a slotted spoon, remove the meat from the marinade and place it in a heated frying pan. It is worth frying until a crust appears. Mix sour cream with tomato paste, then add a little flour and dilute everything with water.

When the sauce is completely ready, they need to pour the fried soy meat with vegetables. Then stir the prepared goulash for several minutes to thicken it. The last step in preparing a dish is to add salt and flavor it with various seasonings.

Goulash recipe

Particularly tasty is soy meat goulash with mushrooms, the recipe for which is simple and unpretentious. The finished dish can be consumed both hot and cold. Soy goulash with mushrooms is a good alternative to meat cutlets or baked fish. By preparing it, you can surprise your guests with a delicious dish or have an unforgettable dinner with your loved ones. Serve the dish with any side dish.

For preparation you will need the following components:

soy goulash - 350 g;
mushrooms - 250 g;
tomato paste - 2 tbsp. l.;
onion - 1 pc.;
seasonings - to taste.

Preparing a delicious dish should start with preparing all the necessary ingredients. The onion needs to be washed and cut into half rings, then placed in a preheated frying pan.

Cut fresh mushrooms into equal pieces and add to lightly fried onions. Fry them for several minutes over high heat, then reduce it slightly, cover with a lid and continue to simmer the mushrooms and onions until fully cooked.

At this time it is worth starting to prepare the soy goulash. To do this, pour boiled water into the pan and cover the contents with a lid, leaving the goulash to simmer for ten minutes.

After the allotted time, the soy meat should be placed in a colander to drain off excess liquid. Then you need to fry it a little and put it in a pan, adding a little tomato paste and spices to the contents to taste. When all the ingredients are ready, they should be mixed together and placed in a separate container.

Variation of goulash with garlic

Soy goulash prepared according to this recipe is a useful product for fasting or a dish that is consumed if you need to go on a diet. Soy meat contains a lot of amino acids and microelements, and by adding a little more carrots, onions and garlic to the source of easily digestible, complete protein, you can get a tasty and very appetizing dish.

To prepare goulash you will need the following ingredients:

soy meat - 200 g;
onion - 1 pc.;
carrots - 1 pc.;
garlic - 3 teeth;
seasoning - to taste.

Cooking instructions

The process of preparing a delicious soy goulash should begin by preparing the main ingredient. To do this, you need to soak the soybean pieces in boiled water and let them sit for half an hour so that they swell slightly. If desired, you can add a little soy sauce to the water.

After the allotted time, the water must be drained, the soy meat must be squeezed out a little or excess liquid must be removed using a colander. After this, the main ingredient must be lightly rolled in flour and fried in a heated frying pan in sunflower oil.

At this time, you should start preparing the vegetables. To do this, wash and chop the onions and carrots. Cut the carrots into circles and the onion into small squares. Then you need to pour a little sunflower oil into a heated frying pan and lightly simmer the carrots and onions. When the vegetables have a golden crust, you should add soy meat, tomato paste, bay leaf, a little soy sauce, and a certain amount of spices and seasonings, which will correspond to the preference of the cook.

After this, you need to add a little broth or boiled water to the contents and simmer the future soy goulash for twenty minutes. Five minutes before the dish is ready, add pre-chopped garlic. In addition, a small amount of prunes or beans can be an excellent addition to a flavorful dish. It all depends on the imagination and preferences of the cook. The dish can be served either chilled or hot, experimenting with different side dishes.

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:

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.
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.
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.
Wash the dill and chop it with a knife.
Heat vegetable oil in a frying pan and fry the onion and carrots until soft and light golden brown.
Now put the swollen goulash in the pan along with the sauce, fry everything together for about five to seven minutes.
Add garlic and dill. Cover the pan with a lid and literally turn off the heat after a couple of minutes.
Serve goulash with any side dish.

Option two

You can prepare 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:

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.
While the soybeans are swelling, move on to the vegetables. First, peel and cut the onion into half rings, then grate the carrots.
Wash the eggplant and zucchini and cut into small cubes.
Peel the pepper from cores and seeds and cut into cubes.
Wash the tomatoes and also cut into cubes.
Heat oil in a frying pan. Add the onions and carrots and fry lightly (until the onions are transparent).
Now add the zucchini and eggplant. Fry everything for about five minutes, then add the pepper.
Fry the vegetables for about five minutes, then cover the pan with a lid and simmer everything for about 10 minutes over medium heat.
Place the tomatoes in the pan and simmer for about five to seven minutes.
Now you can add soy goulash.
Fry everything together for five minutes.
Wash and chop the dill, place in a frying pan along with pepper and the remaining salt.
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:

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.
The prunes need to be pitted (if any) and also poured with boiling water for ten to fifteen minutes until they become soft.
Peel and chop the garlic in any convenient way (for example, using a garlic press). Finely chop the cilantro with a knife.
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.
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:

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

Be sure to try this dish.