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В СССР в столовых никогда не делали гуляш из свежего мяса.Его варили с костями для бульона,а затем отделяли его и делали гуляш.
Вид детского поноса
чуток напутал)))) лук с морковкой не нужно тушить так долго, его обжарить отдельно и добавить в уже протушенное мясо перед тем как добавить в него воду с мукой и томатной пастой!