Cook beef goulash in Hungarian style. Hungarian beef goulash according to a classic recipe
A dish created by shepherds and sung by writers - Hungarian beef goulash - a recipe that confirms that genius is in simplicity. Juicy meat with spices, fresh vegetables with herbs, a little patience and a thick pot brew instantly awakens the taste buds. Hearty food is not the pinnacle of culinary art, it warms and satiates - this is its mission.
How to cook beef goulash?
Hungarian beef goulash is not technically complicated, but requires special attention to detail. You should start cooking with the right choice of the main product - meat. It is best to use the flesh of the brisket or shoulder blade, cut in a uniform manner and, after frying, simmer for a long time in a fragrant gravy with spices and vegetables. Serve with your favorite side dish or salad.
- brisket - 550 g;
- carrots - 1 pc.;
- onions - 3 pcs.;
- garlic - 2 cloves;
- a pinch of paprika;
- tomato sauce - 80 ml;
- vegetable oil - 40 ml;
- water - 250 ml.
- Cut vegetables into cubes and sweat.
- Cut the brisket into cubes, combine with vegetables, fry over high heat.
- Add paprika, garlic, sauce and water.
- Hungarian beef goulash is a recipe that involves a long stew, so cook it for an hour and a half.
Beef goulash soup
Hungarian beef goulash soup is a recipe for a fragrant brew that is appropriate to replace a full meal. The presence of a variety of vegetables, so familiar when cooking the first one, not only affects the structure of the hot dish, but also gives satiety without unnecessary additions. Armed with patience and spending a couple of hours, you can feed a company of five people.
- neck - 450 g;
- bell pepper - 2 pcs.;
- tomatoes - 2 pcs.;
- potatoes - 3 pcs.;
- onion - 1 pc.;
- garlic - 2 cloves;
- tomato paste - 20 g;
- dried paprika - a pinch;
- water - 800 ml;
- lard - 30 g.
- Cut vegetables and meat into small segments.
- In melted lard, simmer the onion, sprinkle with paprika and remove from heat.
- Fried neck bars, lay out for frying, season with garlic, pour in half the liquid and simmer for an hour.
- Combine vegetables with meat, water and pasta, and cook for 15 minutes.
- Hungarian beef goulash is a recipe for a thick dish, and therefore adjust the amount of liquid as you wish.
Bograch - goulash
Goulash in Hungarian classic involves cooking in a large cauldron, which is consonant with the name of the dish. Coarse "male" food with an abundance of smoked meats, spices and seasoned with soft dumplings-chipettes recreates the cuisine of the nomadic Magyars, rich in tastes. This recipe will allow you to pass for a generous hostess with an interest in authentic cooking.
- onions - 4 pcs.;
- pulp of veal and beef - 500 g each;
- pork ribs - 450 g;
- smoked lard - 250 g;
- spicy sausages - 2 pcs.;
- bell pepper - 1 pc.;
- tomatoes - 3 pcs.;
- carrots - 1 pc.;
- potatoes - 4 pcs.;
- red paprika - 1 tbsp. spoon;
- garlic - 4 cloves;
- a pinch of black pepper;
- egg - 1 pc.;
- flour - 80 g;
- a handful of fresh dill.
- Melt the pieces of bacon, fry the onion, spices, meat components, pour in 500 ml of liquid and simmer for about three hours.
- Classic beef goulash suggests the presence of chips, so start cooking them.
- Beat the egg into the flour, knead the dough, roll out the sausage, cut and leave to dry.
- Load vegetables into the cauldron, add liquid and simmer for half an hour.
- Put chips, greens and after a couple of minutes remove the dish from the stove.
Beef goulash with tomato paste
Cooking beef goulash is not only an exciting process, but also an opportunity to diversify the daily menu. A financially affordable dish, created within an hour, does not require expensive ingredients and, when ready, will accompany any side dish. The nutritiousness and low cost make it a permanent member of the list of homemade dishes.
- shoulder blade - 600 g;
- tomato paste - 50 g;
- onions - 2 pcs.;
- vegetable oil - 40 ml;
- a pinch of black ground pepper;
- a pinch of paprika;
- water - 800 ml.
- Fry the onion, segments of the shoulder blade, spices in hot oil.
- Put the pasta, pour in the liquid and simmer for an hour.
- Rice or pasta will be an appropriate side dish for Hungarian beef goulash, the recipe of which is famous for its lightness and simplicity.
Goulash with bell pepper
How to cook beef goulash with gravy is a question that puzzles the modern generation of hostesses. The dish, which lost its relevance for a while, entered the menu of many families with renewed vigor. The first rule - an abundance of fresh ingredients, the second - roasting in spices over high heat, and the third - long-term stewing until soft, will make the dish desirable hot on the home table.
- tenderloin - 500 g;
- bell pepper - 3 pcs.;
- onions - 2 pcs.;
- fat - 40 g;
- paprika - 1 tbsp. spoon;
- garlic - 2 cloves;
- a handful of fresh parsley;
- bay leaf - 2 pcs.;
- water - 500 ml.
- Dip onion rings in fat.
- Season the tenderloin pieces with spices and combine with frying.
- Add liquid, garlic, laurel and simmer for about an hour.
- Simmer the crushed pepper for another half an hour.
- Parsley adds color and freshness to Hungarian beef goulash, a recipe based on an abundance of spices and herbs.
Beef goulash with potatoes
Hungarian goulash soup is a traditional shepherd's dish, the main task of which is to quickly satisfy hunger and give the body strength. Hearty and nutritious potatoes are an essential ingredient for many first courses, and therefore are in demand here as well. It is an excellent support for the dish and, without additional additives, energizes the eaters for the whole day.
- bacon - 100 g;
- onions - 2 pcs.;
- shoulder blade - 500 g;
- potatoes - 4 pcs.;
- canned tomatoes - 200 g;
- water - 600 ml;
- paprika - 1 tbsp. spoon;
- Before you cook a delicious beef goulash, prepare a quality fry.
- Melt the fat from the bacon, add the onion, slices of the shoulder blade, fry.
- Season with spices and tomatoes, pour in the liquid and simmer for an hour.
- Put the potato wedges, simmer for 20 minutes and serve.
Beef goulash in the oven
Creating a traditional shepherd's brew, thanks to heat treatment in the oven, is available to everyone. Guided by the general rules, fry the ingredients until crispy, arrange in portions and send to the oven. Delicious beef goulash, languishing in its own juice, will retain flavor and, with high nutritional value, save you from extra calories.
- neck - 700 g;
- carrots - 1 pc.;
- onions - 3 pcs.;
- paprika - 1 tbsp. spoon;
- black pepper and cumin - a pinch each;
- vegetable oil - 50 ml;
- water - 250 ml.
- The fried pieces of the neck, combine with vegetables and spices, and simmer for a couple of minutes.
- Spread the mixture into pots, add liquid and place in the oven for an hour at 200 degrees.
Beef goulash in a slow cooker - recipe
A modern gadget, a slow cooker, has firmly won a leading position in the kitchens of housewives. You can cook everything in it: from classic borscht to pastries. Authentic hot was no exception. A simple beef goulash will be filled with a new taste if you flavor it with flour, gradually load neighboring components and do not reduce the cooking time.
- Roll the pulp sticks in flour and place in a bowl with fat for 15 minutes in the "Baking" mode.
- Gradually place the chopped vegetable components of the list, add spices, broth and cook in the "Stew" mode for an hour.
Today we will cook not a "replica", not an "adaptation" and not a "dish based on..." but the real Hungarian Goulash!
No compromise so to speak :).
In general, for Hungarians, Austrians and Chekhovs, goulash is in the sacred sense the same as for Ukrainians, Russians and Lithuanians - borscht ... There are so many options for its preparation, and disputes about which one is more correct have been going on for so long that I I will not even try to talk about this topic, but I will simply cook my favorite version of this dish from those that I have ever tried. 
First, let's figure out what goulash is.
Everyone who lived in the Soviet Union knows for sure that goulash is a stew in a brown gravy that is usually served with pasta or mashed potatoes. Sometimes it even turned out delicious, but ... I have to disappoint you, this is not goulash!
Traditional Hungarian goulash is a soup. Very thick, really more like gravy, but still soup! Soup, the main "stars" of which are meat and paprika.
So what do we need:
- Meat.
Traditionally, this is beef, and you can take not the most expensive cuts. Meat with a large amount of connective tissue, intended for long-term stewing, goes very well.
It is advisable to take meat with a bone so that there is something to cook the broth from.
If there is about a kilogram along with the bones, then this is just right.
- Onions - a couple of medium onions.
- Potatoes - to taste, but certainly not less than meat.
- Red sweet pepper - a couple, three pieces.
- Smoked lard hundred grams.
- Hot peppers.
- Garlic - a couple, three cloves.
Dry spices:
- Paprika - three tablespoons with a slide!
- Cumin - grind half a teaspoon in a mortar.
- Marjoram and raikhon for a small pinch.
- Black pepper to taste.
And... Oh Horror!
- Two tomatoes (Why "horror", I'll explain later). 
So, admit it right away, who was afraid of the terrible word Raikhon?
There is nothing to be afraid of him, you still be afraid of Regan's words :).
It's all actually dried green basil and nothing more!
Yes, I almost forgot, you will also need flour, an egg and some fresh spinach if desired.
So, well, let's get started...
First you need to go through a few preparatory steps.
First of all, we will separate the bones and put the broth to boil. In fact, of course, this is not at all necessary, you can cook goulash with ordinary water, but you understand that it tastes better with broth! And if we already have meat with bones, then God himself ordered the broth to be cooked.
Then another moment - despite the fact that the goulash soup itself is very thick, fatty and satisfying, the ever-hungry Hungarians (I love Hungarians with all my heart! - it's just a figure of speech!) They came up with the idea of adding CHIPS to it. These are such small Dumplings or to say our Dumplings :). In general, small pieces of dough, which is better to prepare in advance, so that for the time being the essence and the matter, it distances itself and acquires the elasticity appropriate to any decent dough.
Basic dough:
Let's take an egg, but not a simple one, but the very first category. 
Add a good pinch of salt to it and, purely for beauty, a couple of teaspoons of finely chopped spinach. 
Why spinach?
Yes, it’s very simple - this wonderful herb, for all its usefulness, has practically no pronounced taste and smell, and most importantly, during heat treatment, it not only does not lose its emerald color, but, on the contrary, it only becomes brighter.
Now we gradually add flour and knead a stiff dough, such that it is convenient to pinch off tiny pieces from it, the size of a thumbnail and roll miniature sausages from them between the palms, which are actually chips. 
Chipettes do not add any flavor to goulash and are added only to make the dish even thicker and more satisfying, so it is perfectly acceptable to cook them separately in boiling salted water, which I did to show you the final result.
Well.
The dough is ready, the broth gurgles, you can finally start cooking the actual goulash.
For real goulash, meat with onions is fried in smoked lard.
Yes, just like that - beef is fried in lard, and even smoked!
In many descriptions of goulash cooking, you may come across a strong recommendation to use Hungarian smoked lard breaded in a mixture of hot and sweet red pepper. My advice to you is don't bother! The fact is that this wonderful breading will still have to be washed off first, otherwise it will burn during the cooking process, which will have an extremely detrimental effect on both the taste and the aroma of the finished dish. So take the usual smoked lard and do not worry about anything.
Traditionally, goulash is cooked in a pot on an open fire, and at home it is best for us to use a cauldron, but if there is no cauldron, you should not be upset, a deep thick-walled frying pan and a good powerful goose are perfect.
Well, then we take a cauldron or whatever we have, put it on such a medium fire, and in the meantime we cut the fat into a cube about a centimeter in size and put it in a well-heated bowl. 
You do not need to immediately mix the fat, the path will first highlight the fat, then you can mix it. You need to fry the fat until it stops "spitting" and then take out the finished "greaves" with a slotted spoon and use them for their very direct purpose - for a snack with fresh, cold, aromatic, foamy, amber beer :). Well, if you want, of course.
But in the melted lard we lay the onion cut into quarter rings.
In fact, in principle, it doesn’t matter in the slightest how exactly to cut the onion - during the cooking process, it will almost completely dissolve in the sauce, it’s just accepted - in quarter rings.
Saute the onion, stirring occasionally, until it starts to turn a little golden. 
And right on it we spread the meat cut into a cube about three centimeters in cross section, as they say - with a walnut :).
In general, cut the meat so that it is convenient for you to eat it later with a spoon - goulash is a soup after all.
The story is the same as with bacon - you don’t need to mix everything right away, let the meat first grab it well on one side, and only then you can mix it.
During frying, the meat will certainly give juice. Don't worry, that's how it should be. Continue frying until the juice is completely evaporated and the meat is browned on all sides. 
And now, the most crucial moment comes - add paprika.
You need to reduce the heat to a minimum and stir the meat for a while so that everything cools down a bit - the most important thing is not to let the paprika burn.
We lay two tablespoons with a hill of ground paprika and, with constant stirring, warm it up for about a minute so that the paprika gives off its color and aroma, after which, with a pure heart, pour it all with broth so that the meat is covered by three centimeters and mix well again.
Here, look how orange everything turned out!
Add salt, bring to a boil and adjust the heat so that a calm stew is obtained.
Peel the potatoes, cut them to the size of the meat and lay them in a cauldron. In this case, it is not necessary to wash the chopped potatoes - the surface starch will only add density to the finished dish, and it should be thick, that's how it was intended! 
We will simmer everything together until the potatoes soften a little, until half cooked, so to speak, and add the red bell pepper, cut into cubes, also under the size of the meat.
In principle, goulash should be spicy, so now is the time to add finely chopped hot peppers, but you can go the other way, giving everyone the right to regulate the spiciness of the dish on their own plate. 
Mix and attention ... Drumroll!
Let's add tomatoes!
Why is everything so pompous?
And by the fact that all people on earth are divided into three categories - the first are categorically sure that no tomatoes should be put in goulash in any case, the second insist that it is possible and necessary, and the third do not know what goulash is at all and they are deeply lilac whether there are tomatoes there or not :).
Still, I am inclined to believe that you need to add a few tomatoes simply because otherwise it turns out to be very heavy food - solid proteins, fats and carbohydrates are gifts from mother nature, a little tomato sourness will be very useful.
For goulash, I prefer to peel the tomatoes. Very simple - a cross-shaped incision on the ass, 
for half a minute in boiling water, and then with a skimmer under a cold tap, the skin will peel off by itself.
Tomatoes in a cube and in a cauldron, cover with a lid and simmer until the pepper is ready. During this time, the tomatoes will dissolve completely and the only reminder of them will be only a slight sourness, which we needed.
Now remove the cauldron from the fire, add another tablespoon of paprika, all the other dry spices, finely chopped garlic, straighten it with salt / sugar, cover with a lid and leave to brew.
Goulash, by the way, is one of those rare dishes that the longer they stand, the tastier they become. Well, within reason of course :).
And yet, goulash is served with a special pepper sauce "Erosh pishta". It’s just convenient for them to regulate the spiciness of the finished dish, instead of adding hot peppers to the common cauldron and torturing people who don’t like spicy.
This sauce is very simple, in fact, just crushed hot pepper, so I will describe its preparation in a nutshell. 
We take hot peppers, cut off the stalks and cut arbitrarily into small pieces and pierce with a blender until the most homogeneous state.
In principle, eros pishta is just grated pepper, but for better preservation, salt and vinegar essence are added to it. In addition, salt promotes better juice separation and pepper behaves better in a blender, it is easier to grind without adding water.
The general rule is this - for a kilogram of pepper, a tablespoon of salt and a teaspoon of vinegar essence. 
Hungarian cuisine is distinguished by hearty rich dishes with a predominance of beef, vegetables and plenty of spices. The apotheosis of Hungarian cuisine is goulash, which every tourist who is lucky enough to visit this amazing country strives to try. If in the near future you are not going to go to Hungary, but you want to try goulash, then cook it yourself. The recipe is quite simple, but the taste is fabulous.
Products for Hungarian goulash
You will need:
- Beef pulp - 1 kg;
- Onion - 0.5 kg;
- Garlic - 2 large cloves;
- Pork fat (so-called lard) - 100 g;
- Tomato paste - 3 tablespoons with a slide;
- Sour cream of high fat content - 4 tablespoons;
- Coarse salt - to taste;
- Cumin - 1 coffee spoon;
- Dry paprika - 1 tablespoon;
- Dry ground chili pepper - 1 pinch;
- Fresh peel from one medium lemon.
How to Prepare Ingredients for Hungarian Goulash
The taste of goulash largely depends on how the products are prepared.
- Peel the onion and cut into thin rings.
- Crush the peeled garlic cloves in a mortar to the state of gruel.
- Mix paprika and chili.
- Crush cumin in a mortar to a state of large crumbs.
- Cut the beef into equally large pieces.
- Pour boiling water over the lemon and pat dry with a towel. Using a sharp knife, remove all the crust from it, being careful not to cut off the white part that is under the yellow top layer.
How to cook Hungarian goulash
Cook Hungarian goulash over low heat so that the products languish for a long time and become tender and fragrant.
- Melt half the fat in a deep, thick-walled saucepan and fry the onion and garlic in it until golden brown.
- Add the tomato paste, pepper and chopped meat to the onion and garlic. Put the rest of the fat here and pour in a glass of hot water.
- Stew the dish under the lid for 1-1.5 hours until the meat softens. If during this time the water boils away, then add another half a glass.
- When the meat becomes very soft, put cumin and salt to taste in the goulash. At the same time, season the dish with sour cream and do not forget about the lemon peel.
- Simmer the Hungarian goulash for another 5 minutes, and then leave it covered for half an hour.
- Serve goulash in ceramic bowls, which hold heat well and the dish in them stays hot for a very long time.
The secret of the classic Hungarian goulash is that the meat in it is not pre-fried, but put raw in a boiling tomato sauce. And real goulash is prepared without potatoes. But if you can’t imagine this dish without potatoes, then put it in, reducing the meat by exactly half.
Hungarian goulash classic recipe with photo step by step
Eminent chefs of the world are already tired of arguing with each other about whether this dish belongs to the category of first or second courses. In our step-by-step recipes with photos, you will learn in detail how to cook a real, classic Hungarian beef goulash with chips.
Having prepared and tasted this fragrant dish at least once, it will become one of your favorites, and possibly crown ones.
Hungarian classic goulash is a very fragrant, incredibly tasty dish that is very often cooked with chips. The question immediately arises as to what these chips are. In fact, chips, or rather chips, are inextricably linked with goulash, and they are miniature Hungarian dumplings made from tough dough. Hungarian cooks and housewives often add garlic to the dough, as well as ground nuts, sweet paprika, and fresh chopped herbs.
Hungarian goulash soup: a classic recipe
Our housewives are accustomed to preparing goulash as a second course, which is served with a vegetable or cereal side dish. But in Hungarian cuisine, goulash is the first dish. It turns out incredibly tasty and fragrant Hungarian goulash soup. The recipe for its preparation is a figment of your imagination, but it’s still worth listening to the advice of eminent chefs.
Have you ever tried Hungarian goulash soup? Its classic recipe, by the way, appeared quite a long time ago, it was invented by shepherds. Yes, just imagine: shepherds cooked a thick, fragrant and unusually tasty soup from improvised products in the open air. Soup was cooked in a pot on a fire.
Despite the fact that the recipe for goulash soup was invented by the poor, titled persons did not disdain to enjoy a portion of this meat first course. The main condition of the dish is the density. The soup should have a very dense texture and have a reddish tint, which is given to it by aromatic ground paprika.
On a note! Hungarian chefs and housewives call the described dish “Bograch”.
Compound:
- 0.3 kg beef tenderloin;
- 2 heads of onion;
- 1 st. l. ground paprika;
- 6 pcs. potato tubers;
- carrots - 1 root crop;
- 1 sweet pepper;
- 2 tbsp. l. refined vegetable oils;
- 1.5 liters of filtered water;
- bunch of parsley;
- 3-4 pcs. garlic cloves;
- salt and cumin to taste.
Cooking:
Hungarian goulash in a modern way
Let's explore another option on how to make Hungarian goulash soup. Rosemary and marjoram will add a special aroma and exquisite taste to such a first course. 
Compound:
- 0.8 kg of beef pulp;
- 2 onion heads;
- on a sprig of marjoram and rosemary;
- 2 pcs. laurel leaves;
- 3 pcs. tomatoes;
- olive refined oil;
- 1 st. filtered water;
- salt and other spices - to taste.
Cooking:
On a note! Similarly, you can cook Hungarian classic goulash soup in a slow cooker. First, fry the onion and meat. We select the program "Frying". After adding the remaining ingredients, switch the multicooker and select the "Stew" or "Soup" mode.
How to cook Hungarian Beef Goulash
The classic Hungarian goulash is made from beef, the recipe has quite ancient roots and dates back to the 9th century. Real Hungarian goulash was cooked by shepherds in a cauldron on a fire, hence it was called bograch ("bogrács", which meant a cauldron).
Until now, they cannot reliably classify whether goulash is soup or stew with gravy. Therefore, they decided to classify this thick Hungarian dish in a separate category, moreover, one of the housewives prepares goulash for the first, and some for the second.
Ingredients
- Boneless beef pulp - 1.2 kg.
- Potato - 1.2 kg.
- Fine table salt
- Onion - 4 pcs.
- Ground sweet paprika - 2 tbsp.
- Bulgarian sweet pepper - 1 pc.
- Salo - 120 gr.
- Large fleshy tomato - 1 pc.
Fat should be cut into small pieces, then it should be fried for about one minute over medium heat in a cauldron or in a saucepan with a thick bottom.
After the allotted time, add chopped onion and a little paprika to the fried lard, cook with regular stirring until it acquires a faint caramel shade.
Cut the beef flesh into medium pieces.
Add garlic and sauté meat.
Pour the ingredients with half a glass of hot boiled water and continue cooking for another hour over low heat with regular stirring.
Process sweet bell pepper and potato tubers, cut into medium cubes so that the size of each of them is slightly larger than pieces of beef. Put these vegetables on top of the meat and continue stewing for another fifteen minutes.
Add the tomatoes that need to be cut into cubes, add more hot water so that it completely covers the stewed ingredients.
Cook Hungarian beef goulash for another fifteen minutes. 
Hungarian goulash chips recipe
While the classic Hungarian goulash is being cooked, you can also do the chips.
Ingredients:
- Garlic cloves peeled - 3 pcs.
- Wheat flour - 4 tbsp
- Chicken egg - 1 pc.
1. First of all, you need to knead a tight and steep dough from components such as sifted flour, raw chicken egg, chopped dill, chopped garlic cloves, salt.
2. Moisten your hands in cool water, then tear off small pieces from the dough, immediately dip them into Hungarian goulash, and then cook these dumplings for about four minutes.
3. After four minutes, a real, classic Hungarian hearty beef goulash with fragrant garlic chips can be considered ready.
Goulash, a recipe brought from Budapest
We will prepare Hungarian goulash soup from a piece of beef shoulder. In the preparation of meat dishes, it is very important to choose the right main ingredient: it is necessary to take into account its fat content and juiciness. We will fry and stew the meat, so the shoulder blade is perfect for this dish.
A step-by-step classic recipe for making Hungarian goulash with a photo will clearly demonstrate each step. It is necessary to strictly follow the instructions, it is thanks to her that you can cook goulash at home, which is served in the best restaurants in Hungary.
Various vegetables are used as a vegetable side dish, the most popular are potatoes, carrots, peppers and onions. No less often, tomatoes are also used, and if they are not available, they are replaced with sauce or pasta. The choice of spices should also be approached responsibly: there should not be too many of them, and they should not interrupt the taste of meat.
Despite the lengthy cooking process, goulash is prepared quite simply. Let's try to cook Hungarian beef goulash soup and see it in practice.
Ingredients
- beef (shoulder, back or other parts suitable for stewing) - 500 g
- onion - 2 pcs
- potatoes (non-digestible varieties) - 500 g
- bell pepper - 1 pc.
- carrots - 2 pcs
- garlic - 2 cloves,
- tomato sauce - 1 tsp
- broth or water - 1000 ml
- dried paprika (can be smoked) - 1 tablespoon
- vegetable oil for frying
- a pinch of cumin
Step by step cooking
Let's prepare all the necessary ingredients.
We clean the onion and cut it into small enough pieces, add it together with vegetable oil to a frying pan with a thick bottom or to a suitable saucepan. Fry the onion until transparent and add a tablespoon of fragrant paprika to it.
Stir the ingredients until the pepper is completely dissolved.
We wash the meat under running water and cut into small pieces of equal size. We heat the pan with a few tablespoons of vegetable oil and fry the pieces of beef meat on all sides until golden brown.
We clean the garlic cloves, cut them finely enough, add them together with caraway seeds to the pan with onions and paprika. We send the fried pieces of beef to the same pan.
Mix the ingredients thoroughly, add half a glass of water, cover the pan with a lid and cook the meat for another two hours on low heat. Add more water during cooking and as the liquid evaporates from the pan.
We wash and peel the potatoes, cut the tubers into cubes and add to the pan with meat. Cook goulash over medium heat for 5 minutes.
Peel the carrots and cut into small cubes.
Bulgarian pepper (it is best to take red), washed, get rid of the insides and cut into medium-sized pieces. Together with carrots, add pepper to the pan with meat, send tomato sauce or pasta there.
Pour the pre-prepared broth or water at room temperature into the pan.
Bring the liquid in the pan to a boil, then cook the goulash for another 10-15 minutes over low heat under the lid. We remove the pan from the stove, let the goulash cool and brew for about 15 minutes.
We serve the finished dish and serve it with dumplings or brown bread.
Dumplings or gnocchi are also added to the classic Hungarian goulash soup.
They are prepared very quickly and simply:
- Break 1 egg into a bowl, salt and add enough flour to make a thick dough when kneading.
- Leave the dough under the film for 10 minutes.
- Pinch off small pieces from the dough and send to the boiling soup.
Hungarian classic goulash soup is ready.
Classic Hungarian goulash soup
Hungarian cuisine is famous for its spicy, thick, aromatic dishes. Goulash soup is a cross between the first and second course, it can be cooked thicker or thinner if desired, add chips, dumplings, beans or cereals to it.
The classic Hungarian goulash soup is a stew of large chunks of meat with potatoes in gravy, using a lot of seasonings and vegetables.
It is believed that it was prepared by the nomadic tribes of the Scythians living on the territory of modern Hungary. The shepherds dried the prepared lamb and beef, and then, when the need arose, they boiled it in a whole large piece, seasoning with pepper, onion and adding pieces of dough cooked in water and eggs for satiety.
Hungarian cuisine is characterized by dishes that include both the first and the second and seasoned with fragrant paprika (a mixture of sweet bell peppers).
Each housewife prepares a modern goulash soup in her own way: it is prepared with various types of meat, mushrooms, cereals and various vegetables are added. Most often, a Hungarian soup with beef is prepared. Chipettos are prepared independently from flour, eggs and water and boiled in soup. In our peoples, chips are called dumplings or dumplings. A dish with sour cream and fresh herbs is served; this dish alone can replace a full meal. In addition to the first courses, goulash can also be made as a meat second course, earlier we cooked pork goulash with gravy.
Ingredients
- Meat 500 g;
- Onion 2 pcs.;
- Carrots 2 pcs.;
- Potatoes 500 g;
- Garlic 3 cloves;
- Tomato paste 1 tbsp;
- Water 1 l;
- Bulgarian pepper 1 pc.;
- Ground paprika 1 tbsp;
- Vegetable oil for frying
- Salt, cumin, black pepper to taste.
How to cook classic Hungarian goulash soup
To prepare a real Hungarian goulash soup, you need a lot of onions. Clean it and cut into large pieces. Heat any vegetable oil in a cauldron, saucepan or deep frying pan. Add onion pieces. Fry the onion until golden brown.
Cool the fried onion a little, and pour ground paprika into it, mix well.
Rinse the meat, dry with a napkin. Cut into small pieces. Add vegetable oil to a separate frying pan and heat it up. Put the pieces of meat and fry until a crust appears. If there is a lot of meat, it is better to fry in small portions so that the pieces are fried on all sides.
Transfer the golden pieces of meat to a pan with fried onions. Add chopped garlic, some cumin seeds. Fill with hot water and send to the fire. Boil. Cover with a lid and simmer on fire for about 1-1.5 hours, periodically adding water. If you use pork, the stewing time is much shorter.
Peel the potatoes, rinse, cut into cubes. Add to other products. Stir and cook after boiling for 10-15 minutes.
Peel sweet peppers and carrots. Wash vegetables. Cut the carrot into cubes, pepper into slices. Add the prepared vegetables, tomato paste or sauce to the pot. Pour in hot water or beef broth. Cook until all vegetables are cooked. At this stage, if desired, you can prepare the dough for dumplings from egg and water, and add to the boiling broth.
Season with spices and turn off the heat.
The soup is thick with a rich tomato-vegetable flavor. Very satisfying and warming. Pour hot soup into soup bowls.
The classic Hungarian goulash soup is ready. Let it brew a little and call everyone to dinner. Bon appetit!
Unusual goulash recipe
You can cook thick Hungarian soup in an unusual way - in clay pots. This dish will please everyone without exception.
Ingredients:
- 0.75 kg of beef tenderloin;
- 1 kg of potato tubers;
- 0.1 l refined vegetable oil;
- 2 onion heads;
- 4 things. sweet bell peppers;
- 1 tsp ground paprika;
- red and black allspice, salt - to taste;
- 4 things. fresh tomatoes;
- 5-6 pcs. garlic cloves.
Step by step preparation:
- Wash the chilled beef thoroughly.
- Remove excess moisture with a paper towel.
- Grind the beef pulp into equal cubes.
- Pour vegetable oil into a saucepan or thick-walled pan.
- We warm it up and lay out the pieces of beef.
- Fry the meat for a few minutes until the juice is released.
- We lay out the fried beef in clay pots.
- We clean the onion and chop it in the form of half rings.
- Pass the onion until half cooked, and then put it in pots.
- Peel and wash potato tubers.
- We cut the root crops into cubes and send them to the saucepan.
- Fry the potatoes for 10 minutes, and then transfer to pots.
- Cut sweet peppers in half.
- We remove the stalk, membranes, seeds.
- Cut the peppers into strips.
- We spread the chopped pepper in pots on top of the potatoes.
- Wash the tomatoes and cut into cubes. You can first remove the skin from them.
- Arrange chopped tomatoes in pots.
- In each pot, add salt, a mixture of peppers and ground paprika to taste.
- Fill pots with warm water.
- We send them to the oven for 50 minutes.
Cooking goulash in Hungarian style at a temperature threshold of 180 °.
We serve ready-made Hungarian goulash soup and receive compliments.
Recipe for beef goulash with potatoes
Captivating in this recipe for beef goulash with potatoes is the ability to combine meat with a side dish at the same time. It remains only to prepare a vegetable salad according to the availability of possible products and preferences - lunch or dinner is on the table!
Ingredients:
- beef - 600 grams;
- fresh potatoes - 500 grams;
- ripe tomatoes - 150 grams;
- fresh carrots - 200 grams;
- fresh onion - 1 onion;
- sweet red pepper fresh - 1 piece;
- ground paprika - 4 teaspoons;
- fresh garlic - 4 cloves;
- melted pork fat - 40 grams;
- table salt - 1 teaspoon.
Cook beef goulash with potatoes like this:
- Fry in pork fat in a deep frying pan until golden brown, peeled medium chopped fresh onion.
- Sprinkle the finished onion on top with dried ground paprika and mix everything thoroughly.
- Put the beef cut into large pieces in the same pan, salt and pepper to taste. Continue frying over high heat with constant stirring until the pieces of beef turn white. After that, add a small amount of water and simmer under a lid for 1 hour over low heat with occasional stirring.
- During this time, chop the garlic, grate the carrots and cut the peeled sweet pepper. At the end of the stewing of the meat, put these chopped vegetables into it, add a little hot water and simmer everything in the same low heat mode for 15 minutes with stirring.
- Put the peeled, washed and coarsely chopped potatoes into the goulash when the meat becomes soft, and continue stewing under the lid until the potatoes are ready.
Remove the finished beef goulash from the heat, but leave it to sweat for a short time under the lid.
Classic recipe for beef goulash with potatoes
An advantageous feature of beef goulash is that any side dish is suitable for it: cereals, pasta and boiled stewed beans.
As with all types of goulash, you can serve all kinds of salads, which will allow you to nourish your household and guests heartily and tasty.
Ingredients:
- beef or veal - 500 grams;
- fresh onion - 1-2 onions;
- fresh peeled garlic - 2 cloves;
- fresh peeled carrots - 1 root;
- tomato paste - 2-3 tablespoons;
- vegetable oil - 3 tablespoons;
- salt - to taste.
Cook classic beef or veal goulash like this:
In this mode of fire, beef goulash should be stewed under the lid for about an hour and a half.
As soon as the meat becomes soft, turn off the fire and stand a little goulash under the lid. Serve hot.
Simple and delicious soup recipes for every day
Don't know what to cook? Stop your choice on the most delicious Hungarian dish - this is goulash soup. The best step by step cooking recipe with photos and videos.
35 min
210 kcal
5/5 (2)
Just recently, I was surprised to learn that goulash is actually a soup, and not an independent dish a la stew. Yes, yes, you understood correctly - all over the world, and especially in the homeland of goulash, in Hungary, it is considered just one of the traditional national soups.
The fact is that this is with the light hand of the compilers Soviet cookery books a Hungarian soup called "goulash" turned into a kind of meat stew. The time has come to correct this oversight and prove to ourselves that goulash stew does not exist, but there is a delicious, thick and fragrant soup that we will serve to our family today.
To do this, we will use a recipe with detailed photos from my old chef friend who knows how to cook simply amazing, original Hungarian goulash soup.
Kitchen tools
Prepare in advance all the necessary utensils, tools and appliances so that your soup turns out perfect, and the process is easy and fast:
- a saucepan or stewpan with a non-stick coating with a volume of 3 liters or more;
- another pot with a volume of 1 liter;
- a large frying pan with a diameter of 25 cm;
- several deep bowls with a capacity of 200 to 800 ml;
- teaspoons;
- cutting board;
- sharp knife;
- measuring utensils or kitchen scales;
- a piece of polyethylene film with a length of 30 cm or more;
- cotton or linen towels;
- tablespoons;
- grater medium or large;
- kitchen potholders;
- wooden spatula.
Ingredients
The basis
Choose your ingredients carefully: the meat should be fresh, preferably bought in the morning before cooking. In addition, excellent goulash soup is obtained not only from beef, but also from pork or chicken - in the latter case, the broth will come out more rich and fragrant, and additional components will not take too much time to cook. 
Additionally
- 6 g of table salt;
- 2 - 3 cloves of garlic;
- 20 g dried paprika;
- 200 g wheat flour;
- 1 chicken egg;
- 20 ml of olive oil;
- 45 g fresh herbs (parsley, dill, cilantro).
Goulash soup can be prepared not only in Hungarian, but also in Czech, adding cumin, turmeric and cardamom to the list of spices, and also using branded tomato sauce instead of fresh tomatoes, which can be found in specialized stores.
Cooking sequence
Preparation
If you have a saucepan, then you can not cook the broth at all, but prepare the meat by frying it right in the pan. However, remember that ordinary dishes will not work, because the meat will only burn in it.
First stage
This type of frying is very convenient to prepare. in the microwave: it does not burn, and all components quickly become soft and mix well with each other. Simply set your device to medium power and place the dishes with prepared ingredients on the turntable of the microwave. Extinguish about four to seven minutes, then mix and taste the ingredients for softness.
Second phase
Such a simple goulash can be easily prepared and in a slow cooker. To do this, fry in the bowl of the device using the programs “Toasting” or “Baking”. After that, fill the prepared components with broth or water, set the Soup or Stew program and cook the goulash for about twenty minutes without opening the multicooker lid in the process. Separately prepare the noodles using the stovetop. At the very end, add noodles to the goulash, taste the soup for salt and seasonings, and then let it brew in the "Heating" mode. 
Ready! You see, the soup turned out incredibly fast, and I'm sure that its aroma has already attracted your loved ones to the kitchen.
Sprinkle it on top with fresh or dried herbs, garnish with young garlic and serve with freshly cooked rye croutons with cheese- I assure you, the effect will be amazing, even picky people will ask for more!
Keep soup no more five to seven days in the refrigerator, preferably without pouring it from the pot in which it was cooked.
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