Beef goulash - how to cook delicious beef goulash at home

Goulash is the national dish of the Hungarians, this dish of the Hungarian shepherds immediately replaced both the first course and the second, therefore it is also called "shepherd's soup". In modern cuisine, goulash belongs to the second meat course and is served with various side dishes. This publication will present some of the most common recipes that can and will come in handy.

What ingredients are needed to make goulash

The main ingredient is beef meat, it is better to take a tenderloin, a thick edge, or the pulp of a shoulder blade so that there is less connective tissue, then the pieces will evenly reach readiness, and the taste will be impeccable.

As an additional raw material, you will need onions, tomato paste or mashed potatoes; in the summer, ripe tomatoes are perfect. We need wheat flour as a thickener for the sauce and spices, seasonings and fresh greenfinch. Depending on the cooking technology, some recipes contain bell peppers, carrots, garlic, and even potatoes.

Beef goulash - preparing dishes

If goulash is cooked in small quantities, then it is better to cook in a cast-iron pot with thick walls or a frying pan with high sides. You will need a wooden spatula for mixing, and convenient knives for cutting meat and vegetables.

1. Classic Beef Goulash Recipe

Earlier in the 70-80s, always on the menu in open-type canteens, you can always see beef goulash on the menu. It was prepared in large quantities, especially in catering establishments at industrial enterprises, but it was in great demand. The pieces of beef well stewed were tasty and appetizing. Restaurants also prepared this dish, but with various additives and a more piquant taste. Beef meat was used only tenderloin, and sour cream, paprika, etc. were added to the sauce.

Components:

• beef - 1.2 grams;
• animal fat or vegetable oil - 120 grams;
• tomato puree - 200 grams;
• onions - 250 grams or 4 heads of medium size;
• wheat flour - 65 grams;
• meat or vegetable broth - optional;
• sour cream - 200 grams;
• salt, spices and dill - at the discretion.

Beef goulash preparation technology

The classic recipe for beef goulash can be prepared in two ways: the first is accelerated (when it is immediately cooked with meat and sauce), and the second, when the meat is cooked separately and the sauce separately. For now, we will focus on the accelerated method, which is how housewives most often cook at home.

Cut beef meat for goulash into cubes, weighing 30-40 grams. Heat the pan and put the meat pieces and fry, then pour them with hot broth or water. Add the tomato according to the recipe and simmer for 60 minutes or a little more. Add salt while simmering. Separately, saute wheat flour in a frying pan until golden in color, it acquires a nutty taste, and the raw smell disappears. Cool it and dilute the red sauté with broth, until the consistency is slightly thinner than sour cream and pour into the meat.

Then add browned onions, sour cream and simmer on low heat for about 20 minutes. In conclusion, put the bay leaf and pepper at your discretion, pour in the sour cream and warm for five minutes. The finished dish should stand a little under the lid, and then you can serve it hot.

Beef goulash can be served with various side dishes: cereals, potatoes, vegetables. It goes well with buckwheat, mashed potatoes, boiled potatoes, sprinkled with fried onions, boiled cauliflower, etc.

2. Beef goulash with potatoes

In fact, the recipe for beef goulash, cooked with potatoes, is somewhat reminiscent of a homemade roast. A light salad of vegetables is ideal for it and in the complex we get a fragrant dish.

Components:

• beef - 1.2 kilograms;
• potatoes - 8 tubers;
• tomatoes - 2 large tomatoes;
• carrots - 2 root crops;
• onions - 2 heads;
• green peas (fresh or canned);
• red sweet bell pepper - 1 large fruit;
• paprika - 3.5 teaspoons;
• garlic - 4-5 cloves;
• lard - 55 grams;
• salt - as needed.

According to the recipe for beef goulash, we cook it like this:

1. Peel, wash and chop onions in the form of half rings, fry until sunny and sprinkle with paprika and stir effectively.

2. Cut the beef meat into pieces, put it on a heated frying pan and fry. Add spices, pour in some water, cover and simmer for 40 minutes.

3. While the meat is stewing, cut the carrots and sweet peppers into small pieces.

4. Cut the tomatoes in half or into 4 pieces.

5. Now add the above and prepared ingredients to the meat, pour water and simmer again for a quarter of an hour.

6. Cut the potatoes into slices, and then divide in half and put in goulash and continue cooking.

7. Two minutes before the end of cooking, add green peas, turn off the stove. Let stand for 15-20 minutes and you can test the taste.

3. Hungarian beef goulash

This goulash soup recipe is presented in the Hungarian version. It is seasoned with red pepper, the pieces of meat are larger than in ordinary goulash, with the addition of carrots, potatoes, garlic and paprika. It has a semi-liquid texture and a sharp and rich color and a special taste and aroma.

Components:

• beef tenderloin - 1 kilogram;
• onions - 4 onions;
• carrots - 1.5 root crops;
• celery (petioles) and thyme greens - at the discretion;
• tomato paste - 3 full tablespoons;
• red bell pepper - 1 large peppercorn;
• dry paprika - 3 tablespoons;
• vegetable oil or lard - as needed;

According to the recipe, Hungarian beef goulash is prepared as follows:

It is good to cook this dish in a high thick-walled brazier. Heat a small amount of oil and fry the pieces of meat. Separately, roast the carrot circles in a frying pan. Also separately chop carrots, sweet red bell peppers, onions and a few celery stalks into strips and fry until softened. Turn with a wooden spatula from time to time. Roasted red peppers add a great flavor to the finished dish.

Pour red paprika into ready-made vegetables, pour in hot broth, tomato paste, throw a sprig of thyme, bay leaf, and bring to a boil.
Now pour the fried pieces of meat with the finished sauce.

Put the baked circles of carrots and simmer in the oven until cooked. Let the dish brew and serve in a convenient tureen.

4. Georgian beef goulash

In Georgia, goulash is prepared in a special way, wine, pickles, garlic are also added here, which gives the dish a special taste.

Components:

• beef or veal pulp - 1.5 kilograms;
• dry red wine - one glass;
• onions - 5 heads;
• canned cucumbers (salted) - 4 pieces;
• fresh tomatoes - 5 pieces;
• garlic - 3 cloves;
• wheat flour - 3.5 tablespoons;
• meat concentrated broth - 1 cup;
• ground black pepper and salt - to taste.

Georgian beef goulash cooking technology

Rinse the beef pulp, cut into equal pieces and fry in a heated frying pan in vegetable oil. Add chopped onion, salt and pepper. Fry everything well, then add flour and continue the frying process for about 5-6 minutes.

Pour boiling water over fresh tomatoes and rub through a colander to make a puree. Grind the garlic in a mortar, and chop the pickles into tiny cubes and stew a little separately. Combine the entire prepared mass with meat, pour in wine, broth and simmer for 35-40 minutes under a lid on slow heating.

Serve the finished dish in portioned plates, sprinkle with dill, which will give freshness to the finished dish and gastronomic completeness. Put side dish next to it.

5. Czech beef goulash

In this recipe, beer, cumin, and garlic are added to give an interesting balance to the stew. In a large thick-walled saucepan, put finely chopped bacon, lightly fry, then add the onion, salt and pour in a little hot water. Then cut the meat into cubes, mix with the prepared base, add cumin and two-thirds of paprika, mix everything well.

Add enough stock or water until the meat is almost submerged. Cover and simmer over low heat, stirring occasionally and pouring a little beer for about an hour and a half.

When the meat is soft, add a pinch of salt to taste, the remaining beer and simmer, stirring frequently. Season with the remaining spices, crushed garlic and the rest of the paprika. Simmer for 5 minutes, but be careful not to overcook the meat.

Ingredients for 5-6 servings:

• beef pulp - one kilogram;
• onion - 400 grams;
• lard - 20 grams;
• Hungarian sweet paprika - 4 dessert spoons;
• cumin - 1 handful;
• garlic - one head;
• beer - 0.5 liters;
• allspice and salt - optional.

1. Try not to overcook the meat, otherwise it will be fibrous and not tasty.

2. Choose the right spices and seasonings, they will emphasize the brightness of the taste.

3. Meat for goulash must be fried before stewing, then the taste will be much more pronounced and tastier.