Hungarian beef goulash soup. How to cook a thick and fragrant beef goulash soup? Main job

Goulash soup in Hungarian belongs to the category of "two in one" dishes - this is both a second and a soup. In any case, serve after the goulash next dish meaningless. This second soup always turns out to be bright, fragrant, warming and satisfying.

There is no classic recipe for this soup. In each locality, this soup is prepared according to its own recipe and technology, and it is considered the most delicious and correct. And also, thanks to the abundance of spices hungarian soup Goulash is famous for being able to resist any colds and viral diseases.

Despite the variety of recipes, traditional goulash soup always consists of meat, tomatoes and paprika. Everything else is a flight of your imagination and good taste.

How to cook Hungarian goulash soup - 15 varieties

A wonderful and warming soup recipe for winter period time.

Ingredients:

• Meat - 500 g
• Potato - 5 pcs
• Onion - 1 pc.
• Carrot - 1pc
• Tomato - 4-5 pcs
• Sweet pepper - 2 pcs
• Tomato paste - 50 g
• Hot pepper - 1 pc.
• Vegetable oil - 5 tbsp. l
• Cardamom, paprika to taste
• Salt, Bay leaf taste

Cooking:

We cut the ingredients. Pour vegetable oil into the pan and fry the meat for 2-3 minutes. Add carrots, onions and fry for 4 minutes, stirring constantly. We put pepper and spices, pour 500 ml of water and simmer for 8-10 minutes. Add potatoes, fill with water. Cook until potatoes are ready. Adding tomatoes hot peppers, squeeze the garlic and boil for 5 minutes.

The longer you cook hot peppers, the hotter your soup will be. If you don't like it too spicy, toss the pepper into the soup 1 minute before cooking.

Turn off the fire and let it brew for 15 minutes. Pour into bowls.

Very tasty and spicy soup with fragrant spices

Ingredients:

• Beef - 400 g
• Onion - 300 g
• Bulgarian pepper - 2 pcs
• Carrot - 1 piece
• Potato - 3 pcs
• Garlic - 1 head
• Chile - 1 pod
• Tomatoes - 1 pc.
• Coriander - 5 g
• Tomato paste - 1 tbsp. l
• Paprika - 30 g
• Cumin - 30 g
• Salt, pepper to taste

Cooking:

Finely chop the onion. Pour into a hot saucepan vegetable oil, fry until golden color. Finely chop the garlic, add to the onion and pour the spices. Meat is washed and dried paper towels. Cut into small cubes and send to the pan. Mix thoroughly, cover with a lid and put on slow fire. Simmer for 45 minutes, when the juice boils, add water. Cut tomatoes, carrots and potatoes. Put in stewed meat tomato paste and chopped vegetables. As soon as the vegetables become soft, salt, put the chili and bell pepper. Cook for another 10 minutes. Before serving in ready meal add greens.

One of the simplest recipes for making Hungarian goulash.

Ingredients:

• Beef - 300 g
• Onion - 2 pcs
• Carrot - 2 pcs
• Potato - 3 pcs
• Ketchup lecho - 1 pack
• Vegetable oil - 2 tbsp. l
• Salt, pepper to taste
• Water - 2 l

Cooking:

Cut the beef into cubes. Peel carrots, potatoes and onions. Cut vegetables into medium sized cubes. We boil water. Pour oil into the bottom of the pan and fry the onions and carrots until a golden hue appears, add lecho ketchup. Then add beef. Cover with a lid and simmer over low heat for an hour. We fill hot water. Add potatoes, cook for another 20 minutes. Serve with garlic bread.

Perfect suitable recipe to surprise the most fastidious critics.

Ingredients:

• Beef - 1 kg
• Onion - 250 g
• Celery - 300 g
• Potato - 1 kg
• Flour - 200 g
• Egg - 1 pc
• Tomato paste - 3 tbsp. l
• Sweet pepper - 5 pcs
• Vegetable oil - 35 ml
• Paprika - 3 tbsp. l
• Salt to taste

Cooking:

Fry finely chopped onion until transparent. Cut the meat into small cubes and send to the onion. Sprinkle with paprika, fill with water so that the meat is covered, and simmer for 25-30 minutes. We beat the egg into the flour, add a pinch of salt and knead the dough for the chips well. Roll the dough into cling film and let it rest for 15 minutes. Roll out the dough and cut into very small cubes. Boil the chips in separate saucepan. Put the diced potatoes into the meat. When it becomes soft, add tomato paste and sliced ​​\u200b\u200brings Bell pepper boil for 5 minutes. IN ready goulash add boiled chips, mix and serve.

Delicious and very hearty soup Suitable for those who are hunting or fishing.

Ingredients:

• Beef - 1 kg
• Onion - 800 g
• Bulgarian pepper - 4 pcs
• Carrot - 500 g
• Potato - 700 g
• Garlic - 1 head
• Flour - 250 g
• Eggs - 2 pcs
• Salo - 100 g
• Paprika - 1 tbsp. l
• Cumin - 20 g
• Salt, pepper to taste

Cooking:

We clean and cut the ingredients. In a cauldron, we melt the fat from the fat. Add onion and garlic, fry until golden brown. The meat, cut into small cubes, is sent to the cauldron. Add water, mix thoroughly, cover and simmer for 40 minutes. We put carrots, peppers, potatoes in the stewed meat. Crack the eggs into a bowl, add the flour and knead the dough for the dumplings. Laying the dough in small pieces. As soon as the vegetables are cooked, pour spices and salt. Cook for another 10 minutes and pour into bowls.

Incredibly fresh and colorful soup.

Ingredients:

• Beef - 600 g
• Onion - 300 g
• Bulgarian pepper - 3 pcs
• Carrot - 3 pcs
• Tomatoes - 4 pcs
• Potato - 3 pcs
• Paprika - 20 g
• Garlic - 3 cloves
• fresh greens
• Water - 1.5 l
• Salt, pepper to taste

Cooking:

We prepare the ingredients. We put a pan on the stove and fry the onion and beef in it for 8-10 minutes. Sprinkle with paprika, pour water and cook under the lid for 1 hour. 10 minutes before readiness, add potatoes, carrots. As soon as the potatoes are boiled, we fall asleep tomatoes, bell peppers, garlic. Salt to taste and boil for 4-5 minutes. We fall asleep greens, mix and pour into plates. Bon appetit!

Real recipe from national cuisine Hungary.

Ingredients:

• Beef - 1.5 kg
• Beans - 500 g
• Onion - 300 g
• Carrot - 400 g
• Potato - 500 g
• Tomato - 4-5 pcs
• Garlic - 1 head
• Bulgarian pepper - 4 pcs
• Celery - 300 g
• Vegetable oil - 70 ml
• Paprika - 3 tbsp. l
• Cumin - 20 g
• Parsley - 1 p
• Flour - 250 g
• Egg - 2 pcs
• Salt, pepper to taste

Cooking:

We put the cauldron on the fire, pour in the oil and fry the onion for 7-8 minutes. Add diced beef and seasonings. Stew the meat for 1.5 hours, constantly adding water. We clean and cut the vegetables and send them to the cauldron stewed together with beef for another 15-20 minutes. Pour the flour into a plate and beat in the eggs, knead a little.

To make dumplings air dough it is better to knead not very much, so that the ingredients in it are not completely mixed

Grind the dough with a grater into goulash, boil for 8-10 minutes and the goulash is ready. Bon appetit!

Another interesting dish, which can be easily prepared in a slow cooker.

Ingredients:

• Beef - 700 g
• Onion - 300 g
• Bulgarian pepper - 200 g
• Potato - 400 g
• Garlic - 30 g
• Tomato paste - 80 g
• Tomatoes - 300 g
• Vegetable oil - 40 ml
• Paprika - 7 g
• Salt to taste
• Water - 1.5 l

Cooking:

We prepare the ingredients. We set the Frying mode, the type of product Vegetables for 15 minutes. Pour oil, add onion and sauté. 2 minutes before the end of the program, add paprika and mix. We send meat, potatoes, tomatoes, garlic, tomato paste to the onion. Sprinkle salt and add water. We set the mode Pressure cooker, the Soup program, the type of product Meat, the cooking time is 30 minutes. Arrange in portions, add a spoonful of sour cream and sprinkle with herbs. Bon appetit!

Incredibly tasty and surprising goulash with its richness.

Ingredients:

• Beef - 250 g
• Onion - 30 g
• Carrot - 100 g
• Potato - 150 g
• Tomato - 2 pcs
• Garlic - 2 cloves
• Tomato paste - 50 g
• Vegetable oil - 70 ml
• Rosemary - 20 g
• Yeast dough- 250 g
• Salt, pepper to taste

Cooking:

Saute finely chopped onion and garlic until translucent. Cut the meat into small cubes and send to the onion. Sprinkle with rosemary, fill with water so that the meat is covered, and simmer for 25 minutes. Put the diced potatoes and carrots into the meat, pour the tomato paste. When the potatoes become soft, add the tomato, boil for 5 minutes. Pour the finished goulash into pots, cover with yeast dough and put in the oven for 10-15 minutes. Bon appetit!

Goulash prepared according to this recipe has unsurpassed taste and aroma.

Ingredients:

• Beef - 1 kg
• Onion - 4 pcs
• Bulgarian pepper - 4 pcs
• Carrot - 4 pcs
• Potatoes - 5-6 pcs
• Garlic - 3 cloves
• Pureed tomatoes - 4 tbsp. l
• Salo - 150 g
• Paprika - 1 tbsp. l
• Greenery
• Salt, pepper to taste

Cooking:

We clean and cut the ingredients. We put the cauldron on the fire and melt the fat from the fat. We get the cracklings. Add onion, fry until translucent. Add carrots and garlic, sprinkle with paprika. The meat, cut into small cubes, is sent to the cauldron. Fry a little, salt, add bell pepper. Add water and pureed tomatoes, cover with a lid and simmer for 2 hours. 20 minutes before cooking, add potatoes. We chop the greens and pour it into the finished bograch, mix. Bon appetit!

Soup prepared according to this recipe is suitable for big company with different preferences.

Ingredients:

• Beef - 1.5 kg
• Smoked products - 1.5 kg
• Beans - 2 kg
• Onion - 400 g
• Celery - 300 g
• Carrot - 400 g
• Potato - 500 g
• Garlic - 1 head
• Parsley root - 1 pc.
• Celery root - 1 piece
• Vegetable oil - 70 ml
• Paprika - 3 tbsp. l
• Salt, pepper to taste

Cooking:

Put smoked meats and beans into boiling water.

Before preparing the soup, it is better to soak the smoked meat so that the salt comes out of it.

We clean and cut vegetables and roots. Cut the beef into small cubes. We put the pan on the stove, pour in the oil and fry the onion. As soon as the onion becomes transparent, remove from the stove, pour in the paprika and mix thoroughly. Add beef, pour in a glass of water, put on the stove, simmer for 20-30 minutes. We take out smoked meats, finely chop and pour back together with the stewed beef. We fall asleep vegetables, roots and cook for 20-30 minutes. Bon appetit!

Goulash, delighting with its rich color and aroma

Ingredients:

• Beef fillet - 700 g
• Onion - 200 g
• Carrot - 2 pcs
• Potato - 700 g
• Tomato - 300 g
• Bulgarian pepper - 4 pcs
• Garlic - 3 cloves
• Salo - 100 g
• Paprika - 2 tbsp. l
• Cumin - 1 tsp
• Salt, pepper to taste

Cooking:

Finely chop the onion and garlic. Salo and meat cut into small pieces. Remove the seeds from the pepper and cut into strips. Cut tomatoes and potatoes into cubes. In a saucepan, melt the fat from the lard, after which we take out the cracklings. Fry the onion in the melted fat. Sprinkle onion with paprika and mix, add cumin, simmer for 1-2 minutes. Add meat, simmer for 5-7 minutes, salt and pepper. Pour in water to cover the meat. Cover with a lid and simmer for 1.5 hours. Add potatoes and pour 1.5 liters of water, cook until the potatoes are ready. We fall asleep pepper, tomatoes, garlic and cracklings, cook for another 10 minutes. Bon appetit!

Goulash according to this recipe can be prepared even by novice cooks.

Ingredients:

• Beef - 600 kg
• Onion - 250 g
• Potato - 600 kg
• Flour - 200 g
• Egg - 2 pcs
• Sweet pepper - 4 pcs
• Vegetable oil - 35 ml
• Paprika - 3 tbsp. l
• Salt to taste

Cooking:

Fry finely chopped onion until transparent. Cut the meat into small cubes and send to the onion. Sprinkle with paprika, pour water and simmer for 20 minutes. We beat the egg into the flour, add a pinch of salt and knead the dough for dumplings. Put the diced potatoes into the meat. When the potatoes become soft, add the tomato paste and boil the sweet pepper cut into rings for 5 minutes. Using two spoons, put the dough into the goulash. Boil for 5-7 minutes and goulash with dumplings is ready.

Perfect and unique recipe goulash from Hungarian cuisine.

Ingredients:

• Beef - 800 g
• Onion - 250 g
• Celery - 300 g
• Potato - 800 g
• Tomato paste - 3 tbsp. l
• Garlic - 3 cloves
• Cumin - 1 tbsp. l
• Vegetable oil - 4-5 tbsp. l
• Marjoram - 2 tbsp. l
• Paprika - 3 tbsp. l
• fresh horseradish
• Salt to taste

Cooking:

Fry finely chopped onion. Cut the meat into small cubes and send to the onion. Sprinkle with paprika, fill with water so that the water covers the meat, and simmer for 50 minutes. Boil potatoes in a separate pan. When the meat is stewed, add the tomato paste and boiled potatoes. We lay out the finished goulash on plates and sprinkle with fresh horseradish. Bon appetit!

Simple but very nutritious and tasty goulash.

European cuisine is distinguished by sophistication and originality. Some delicacies even combine two dishes. One of these options is the Hungarian goulash soup, which can be made both for lunch and dinner. original solution has a deep and expressive taste. Its aroma fascinates and causes a brutal appetite. Meat goes well with vegetable mixture and delicate filling, while herbs and spices place the missing accents in the culinary composition.

Cooking time - 2 hours.

The number of servings is 4.

Ingredients

To make a classic goulash soup yourself, you will need to use the following ingredients:

• tomatoes - 1 pc.;
• beef - 400 g;
• garlic - 6 cloves;
• onion - 300 g;
• chili - 1 pod;
• potatoes - 3 pcs.;
• tomato paste - 1 tbsp. l.;
• bell pepper - 2 pcs.;
• ground cumin - 30 g;
• carrots - 1 pc.;
• sweet paprika - 30 g;
• ground coriander - 1 tsp;
• salt and other spices - to taste.

How to cook classic Hungarian goulash soup

Cope with cooking classic soup goulash in Hungarian is not difficult if you use step by step recipe with photo.

1. The first step is to prepare all the necessary components of the dish.

1. Then the onion is peeled and cut very finely.

1. Vegetable oil is heating up in a saucepan. Sliced ​​onion is poured into it.

1. Onions for goulash should be fried until a pleasant golden hue is obtained.

1. Garlic should be finely chopped. Fragrant baby goes to the onion.

1. All the spices are poured there, with which it was decided to dilute the taste of the soup.

1. The mass is thoroughly mixed.

1. Next, you need to deal with meat for goulash soup. It should be washed and dried with paper towels. Beef will need to be cut into pieces of medium size. They are also transferred to the pan to the base.

1. The next step in preparing Hungarian goulash soup is to thoroughly mix all the ingredients. The container should be closed with a lid. Maintaining a slight heat, the dish should be simmered for about 1.5 hours.

1. Now you need to wash the tomatoes and cut them into slices.

1. After 1.5 hours, add tomato paste to the mixture.

1. Then the tomato slices are sent there.

1. Carrots and potatoes must be peeled. The fruits are cut into pieces and also transferred to a bowl with Hungarian goulash soup.

1. Everything is well mixed.

1. 2 glasses of drinking water are poured into the composition.

1. The mass must be salted and left to cook until all the vegetables are ready.

1. From hot pepper seeds must be removed. The fruit is cut into strips and transferred to the general mixture.

Video recipes for cooking Hungarian goulash soup

No complications classic recipe Goulash does not hide Hungarian soup in itself, but it will be easier to cope with cooking with the help of video recipes:

Combining the first and second course at the same time, Hungarian goulash soup with beef and vegetables turns out to be nutritious and tasty. In general, the recipe consists of several simple culinary techniques: first, the onion is fried in oil, then paprika is added to give a bright shade, then the meat follows, and the rest of the ingredients are gradually introduced.

This dish differs from the “homemade” dish that is familiar to us, first of all, in its composition, because in addition to meat, potatoes are present here. There is also a difference in serving: Hungarian goulash soup is traditionally served with chipette (pieces of dough).

Ingredients:

• beef pulp - 600-700 g;
• potatoes - 500-600 g;
• bell pepper - 1 pc.;
• garlic - 2 teeth;
• fresh tomatoes (optional) - 1-2 pcs.;
• bulb - 1 pc.;
• ground paprika - 2 tbsp. spoons;
• salt, spices - to taste;
• vegetable oil - about 50 ml.

For chipotle:

• egg - 1 pc.;
• salt - a pinch;
• flour - about 80 g.

Hungarian beef goulash soup recipe

How to cook classic Hungarian goulash

1. We cover the bottom of a large thick-bottomed pan with a thin layer of vegetable oil, heat it up. We spread the peeled and finely chopped onion. Stirring, fry over moderate heat for 3-5 minutes.
   
2. We reduce the fire, pour the entire dosage of ground at once sweet paprika(do not confuse with hot red pepper!), mix.
   
3. Add the beef pulp, washed in advance and cut into cubes of about 2 cm, to the oil that has turned into a bright shade. Stirring, fry the meat over high heat until lightly browned.
   
4. Next, pour 1.5-2 cups of boiling water into the pan and, covered with a lid, simmer the beef over low heat until the fibers soften (about 1-1.5 hours). Do not forget to periodically stir the meat, if necessary, add water. When the beef is tender, add peeled and diced potatoes.
   
5. After 3-5 minutes, load the pepper, peeled from seeds and cut into square pieces.
   
6. Next - chopped tomato slices.
   
7. We mix the meat with vegetables, pour boiling water so that the ingredients of the dish are completely covered with liquid. We continue to cook Hungarian goulash soup over low heat until the potatoes are soft (about 15-25 minutes). A few minutes before the end of cooking, throw in salt, your favorite spices and squeeze out the garlic.
   
8. Since Hungarian goulash soup is traditionally served with chips or, more simply, with small pieces of dough, let's prepare them. Lightly beat the egg with a fork, adding a pinch of salt. Small portions we introduce flour, kneading the dough.
   
9. In a separate saucepan, bring plain water to a vigorous boil. We pinch off small pieces from the dough and throw it into a boiling liquid. We wait for them to emerge, after which we cook our “dumplings” for 3-5 minutes.
   
10. Pour thick goulash soup in Hungarian style into serving bowls, adding chipette to each serving. Serve the dish right away!
    

Appetizing Hungarian goulash soup with beef and vegetables turns out so satisfying that the second one is no longer required here! Bon appetit!

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 taste buds. hearty food- not top culinary arts, she warms and saturates - this is her mission.

How to cook beef goulash?

Hungarian beef goulash is not technically difficult, but requires special attention to the details. Start cooking with right choice main product is 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.

1. Cut vegetables into cubes and sweat.
2. Cut the brisket into cubes, combine with vegetables, fry over high heat.
3. Add paprika, garlic, sauce and water.
4. 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 - a recipe for a fragrant brew that is appropriate to replace full lunch. Availability variety of vegetables, so familiar when cooking the first, not only affect the structure of the hot, but also give 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.

1. Cut vegetables and meat into small segments.
2. In melted lard, simmer the onion, sprinkle with paprika and remove from heat.
3. Fried neck bars, lay out for frying, season with garlic, pour in half the liquid and simmer for an hour.
4. Combine vegetables with meat, water and pasta, and cook for 15 minutes.
5. 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.

1. Melt the pieces of bacon, fry the onion, spices, meat components, pour in 500 ml of liquid and simmer for about three hours.
2. Classic beef goulash suggests the presence of chips, so start cooking them.
3. Beat the egg into the flour, knead the dough, roll out the sausage, cut and leave to dry.
4. Load vegetables into the cauldron, add liquid and simmer for half an hour.
5. 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 daily menu. A financially affordable meal, created within an hour, does not require expensive components and ready-made will keep company with 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.

1. Fry the onion, segments of the shoulder blade, spices in hot oil.
2. Put the pasta, pour in the liquid and simmer for an hour.
3. 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 is abundance. 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.

1. Dip onion rings in fat.
2. Season the tenderloin pieces with spices and combine with frying.
3. Add liquid, garlic, laurel and simmer for about an hour.
4. Simmer the crushed pepper for another half an hour.
5. 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;

1. Before you cook a delicious beef goulash, prepare a quality fry.
2. Melt the fat from the bacon, add the onion, slices of the shoulder blade, fry.
3. Season with spices and tomatoes, pour in the liquid and simmer for an hour.
4. 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 general rules, fry the ingredients until crispy, arrange in portions and send to the oven. delicious goulash from beef, languishing in own juice, will retain flavor and, with high nutritional value, will 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.

1. The fried pieces of the neck, combine with vegetables and spices, and simmer for a couple of minutes.
2. 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 before baking. 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.

1. Roll the pulp sticks in flour and place in a bowl with fat for 15 minutes in the "Baking" mode.
2. Gradually place the chopped vegetable components of the list, add spices, broth and cook in the "Stew" mode for an hour.

In the era of the struggle for national independence, the thick stew of the Magyar shepherds hit the table with aristocrats and has since become an integral element of culture. Goulash soup was sometimes transformed beyond recognition, in different areas it was prepared from game and fish, cabbage and mushrooms, declaring each recipe the most delicious and historically true. Now eminent restaurateurs around the world are racking their brains over the secret of true goulash.

Hungarian goulash soup

On holidays, this dish is prepared by men on open fire. A special tradition prescribes drinking 20 g of palinka for each ingredient sent to the bograch - a special cauldron. It is not surprising that in some recipes the number of components reaches two dozen.

One of the original options:

• smoked bacon in Hungarian style;
• boneless meat;
• potato;
• bell pepper;
• paprika;
• salt.

At home, goulash soup in Hungarian can be cooked in a cauldron or a saucepan with a thick bottom. The amount of products is determined by taste. The stew should turn out thick so that the “spoon stands”, there should be more meat than everything else.

1. Salo melt on big fire. Be sure to remove the cracklings so as not to spoil the taste of goulash. Exactly fried fat gives the dish National character, in no case should you replace it with vegetable oil or steamed lard.
2. Onions, oddly enough, the product is sweet, so you need very little of it. For 400 g of meat, 1/3 of the onion is enough. No matter how you cut it, the onion pieces will melt completely by the end of cooking. It is important to put it in the pan before the meat in order to evaporate excess liquid.
3. meat cut large pieces, the size of Walnut. The pieces will decrease slightly in volume and will be convenient to eat.
4. Fry the meat in fat on all sides to seal the meat juice inside the pieces.
5. Boil potatoes until half cooked in a separate pan.
6. Add paprika, at least 20 - 30 g for every 100 g of meat. It is she who will give the dish saturated color. In too hot fat, the seasoning will become bitter and dark brown, so the heat must be reduced.
7. Pour fried meat hot water up to the top.
8. Pepper cut into large pieces and stew with meat for about half an hour.
9. At this time, chips are being prepared - small dumplings, the size of a bean. For them, a steep dough is kneaded from an egg and flour. Roll each piece into a tight ball.
10. Potato cut or broken big chunks. Together with the chips, put in a saucepan with goulash for 5 - 10 minutes until the meat is ready.
11. If desired, chili peppers can be added to the dish.

Cooking from beef

Modern recipes are increasingly varied and include a large number of vegetables, herbs and spices.

In addition to meat in goulash, you can add:

• salo;
• carrot;
• celery;
• paprika;
• skinless tomatoes;
• garlic;
• bell pepper;
• meat broth;
• caraway;
• peppercorns;
• potato;
• chipettes;
• Champignon;
• salt;
• fresh greens.

Beef for goulash is chosen juicy, with many tendons. Usually it is a shoulder blade, notch or shank.

1. First, onions and meat must be fried.
2. The rest of the ingredients are added in that order. After adding each component, the goulash is allowed to stew or boil for 5 to 10 minutes.
3. Potatoes are boiled or fried in large pieces separately. It shouldn't be crumbly.
4. After adding the broth, the goulash is stewed for small fire until meat is ready.

Pork

Goulash is rarely made from pork. However, certain spices and seasonings give fatty meat a rich bouquet of flavors and aromas necessary for goulash.

Thick Goulash Ingredients:

• pork;
• paprika;
• garlic;
• zira;
• tomatoes;
• Apple vinegar;
• bell pepper;
• black pepper;
• salt;
• meat broth;
• potato.

Zira can be replaced with cumin, tomatoes with tomato paste or ketchup. The ingredients are listed in the order in which they should be added to the goulash.

1. Zira is recommended to be rubbed in the palms so that it gives the meat more flavor.
2. Vinegar is poured quite a bit. A couple of tablespoons is enough for half a kilogram of pork.
3. Be sure to remove the skin from the tomatoes. It is best to puree them and add vinegar directly to the tomatoes.
4. Chips are added as desired.
5. In total, goulash soup is cooked for about an hour.

With tomato juice

Modern goulash is not complete without tomatoes. But this American vegetable, like paprika, came to Hungary no earlier than the 18th century and was quite expensive. Poor Hungarian shepherds could hardly afford such a delicacy. We can say that goulash with tomatoes or tomato juice is an aristocratic version of the dish.

Often culinary experts argue about whether goulash is soup, that is, meat in broth, or a second course with big amount hot sauce. From tomato juice it turns out a thick broth or sauce bright in color and taste, which makes you forget all the disputes and just start tasting the dish.

Ingredients:

• salo;
• meat;
• paprika;
• garlic;
• meat broth;
• carrot;
• parsley root;
• celery root;
• bell pepper;
• potato;
• tomato juice;
• black pepper and hot;
• salt.

Chips can be added if desired.

1. Fry onions and meat in melted lard.
2. Add lots of paprika and crushed garlic.
3. Pour in the broth and simmer a little.
4. Saute vegetables separately and boil or fry potatoes.
5. Transfer all vegetables to goulash, pour tomato juice.
6. Add spices and salt.

A bright touch: sour cream and flour dressing (10:1).

1. Stir sour cream and flour thoroughly so that there are no lumps.
2. Pour into the prepared goulash and let it brew for 5-10 minutes under the lid. You can hold it on fire for a while to thicken the broth.
3. When serving, you can sprinkle not only fresh herbs, but also finely chopped fresh hot peppers.

Dish with canned peas

One of the non-traditional ingredients for goulash - green pea. It gives the dish a bright color accent, a sweetish aftertaste and, in part, “eats” fat, therefore, in modern recipes peas have become quite popular.

Ingredients:

• salo;
• meat;
• paprika;
• carrot;
• bouillon;
• tomato paste;
• red wine;
• salt;
• green pea;
• potato;
• garlic;
• fresh greens.

Use not only canned peas but also fresh or frozen.

1. Fry onions, meat and carrots in lard.
2. Reduce heat, add paprika.
3. Add broth, tomato paste, wine and salt. Alcohol can be replaced with apple cider vinegar.
4. Boil potatoes separately.
5. Add it to the goulash before cooking.
6. Season with crushed garlic and herbs.

According to the Czech recipe in bread

Interesting variants of goulash are also prepared outside of Hungary. For example, goulash in Czech is made on beer, with dumplings or in bread. The spectacular way of serving the dish in portioned buns invariably attracts tourists.

Ingredients:

• meat;
• salt;
• paprika;
• Provencal herbs;
• marjoram;
• lovage;
• meat broth;
• bell pepper;
• flour.

For serving, wheat high buns are used according to the number of servings.

1. Fry onion and meat.
2. Add spices and salt. The Czechs use paprika many times less than the Hungarians. Enough teaspoon per kilogram of meat.
3. After a quarter of an hour, put chopped pepper into goulash and pour in the broth.
4. Simmer until done for about an hour.
5. Dilute a spoonful of flour with water and pour into the dish before cooking.
6. Stirring, keep the goulash on fire until it thickens.
7. Cut off the top of the buns and scoop out the crumb.
8. Dry them in hot oven(180 ºС) for about a quarter of an hour, so that they become stronger.
9. Divide the hot goulash over the buns and serve immediately.

German goulash soup

If hungarian goulash- rude and spicy dish nomads, then german version- delicate dish family cuisine burghers. German goulash soup is distinguished by a large number of tomatoes, less spiciness and fine cutting.

Ingredients:

• meat;
• paprika;
• tomatoes;
• bell pepper;
• potato;
• garlic;
• caraway;
• pepper;
• salt.

Cut all ingredients into 1cm cubes.

1. Fry onions and meat over high heat.
2. Add spices and salt.
3. Tomatoes are taken by weight as much as meat. Blanch the vegetables, remove the skin and puree.
4. Meat with tomatoes is stewed for at least an hour, almost until tender.
5. Add potatoes and bell pepper 15 minutes before cooking.
6. Season the finished gulaschsuppe with garlic.

Finally, important advice from the founder of Hungarian cuisine, Károly Gundel: "do not take the trouble to try a dish often and with concentration." This must be done after each boiling, adding a new component and before readiness. There is always a chance to correct a mistake, often the harmony of taste depends on just a few grams of seasoning.