Hungarian beef goulash classic recipe. Classic and unusual recipes for Hungarian beef goulash

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.

Today I will share one of my favorite recipes. About real Hungarian goulash (gulyás in Hungarian). This dish is traditionally prepared with beef, it is very tasty and satisfying. No wonder it was prepared in the Austro-Hungarian army for soldiers who walked thirty kilometers a day!

Goulash can be found in many European cuisines. For example, in Germany there is a version known as "". In almost every restaurant, cafe, and even shop, we offer to try goulash. But it will be very far from the dish that you can try in Hungary.

Goulash recipes from other countries:

I read this recipe in the Small Hungarian Cookbook, which was published in 1934 by Karoly Gundel, a real connoisseur of Hungarian cuisine and the owner of a small restaurant. For 80 years the book has been reprinted more than 70 times. It contains 124 recipes, which are grouped into sections: soups, cold and hot appetizers, hot dishes, and so on. If you are interested in Hungarian cuisine, I highly recommend reading it!

Hungarian goulash is a dish often prepared for large groups. At the same time, there is a tradition - for each component thrown into the cauldron with goulash, drink a glass. And since there are a lot of components, by the time the Hungarian goulash is ready, the company is usually pretty tipsy.

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Hungarian goulash is a legendary, masculine dish that is present in many cuisines of the world. Do you want to please your man? Prepare goulash!

Ingredients

• 60 g Hungarian fat
• 600 g beef
• 2 sweet peppers - paprika. Ideally, if the paprika is green.
• 2 onions
• 5 tbsp tablespoons dried red paprika (powder)
• 1 tomato
• 300 g potatoes
• 50 g flour
• 1/2 l water
• 1/2 egg
• Salt
• Pepper
• Caraway
• Garlic

• Preparation: 60
• Cooking: 60
• Servings: 4

Cooking

• 1. All old Hungarian dishes are cooked on melted fat, lard, so we need Hungarian lard to make goulash. It differs from the usual one in that it is sprinkled with red paprika, but this Hungarian fat can be completely replaced with ordinary vegetable oil. Cut it into small strips and put it in a suitable saucepan (ideal if you have a cauldron or cast-iron pan with thick walls).

  2. While the fat is melting, take the onion and cut into half rings. Remove the remnants of fat - vyzharki and fry the onion in the rendered fat until golden brown.

  3. At the same time, cut the beef into 1.5 cm cubes. Place it on top of the onion and quickly sear on all sides to "seal".

  4. Once the meat is browned, sprinkle all of the sweet paprika* over it and carefully add the water.

  5. While the meat is stewing, peel the potatoes. Cut it into 1 cm cubes and add to the meat. Add water.

  6. Next, cut our fresh peppers - paprika into pieces in the same way as potatoes. And be sure to make chips. A good goulash must have chips!

  7. Chipettes are something like homemade pasta. They cook very quickly and give goulash density. To make chips, take flour, pour half an egg into it. Quickly knead a stiff dough** and pinch off small firm peas. Throw them on a saucer sprinkled with flour.

  8. When the potatoes are almost ready, add paprika, finely chopped fresh tomato and our baby chips.

  9. As soon as the chips float to the surface, remove the goulash from the heat. Add cumin, garlic and let the goulash brew for 10 minutes.

Notes

* This is very important - make sure that the paprika does not burn, otherwise the goulash will be bitter! And be careful with water, we need the meat to be stewed, not boiled.

**Knead the dough with a fork! This is important because the dough for dumplings-chips will turn out to be airy, despite all its "coolness".

Real Hungarian goulash is ready!

Goulash is served in a deep bowl. In restaurants, you can see it served in half a loaf or a loaf of bread, or even in a pumpkin, but, in my opinion, this is superfluous. The crust will get wet, nourish the goulash with yeast or something extraneous - we don’t need it at all!

Bon appetit!

How do you cook goulash? What other Hungarian dishes do you cook? Have you been to Hungary?

Hungarian cuisine cannot be called exquisite. Most of her famous recipes came from the people, but this does not deprive the dishes prepared according to the richness of taste and variety.

One of these is Hungarian goulash or shepherd's soup. It is considered the first course, but due to the thick rich composition with a rich taste and aroma, it resembles something, while the vegetables do not boil soft and remain in large pieces in the soup.

Hungarian goulash is made from various types of meat, in the classic version of beef, with the addition of potatoes, sweet peppers, tomatoes, dough dumplings and spices.

How to cook classic Hungarian beef goulash?

Ingredients:

• beef pulp - 650 g;
• large onion - 2 pcs.;
• Hungarian bacon - 65 g;
• potato tubers - 750 g;
• fresh tomato - 1 pc.;
• purified water - 550 ml;
• ground red paprika - 5 tbsp. spoons;
• garlic - 2-3 cloves;
• flour - 50 g;
• chicken egg - 0.5 pcs.;
• cumin - 12 g;
• hot pepper - 0.5 pod;
• salt - to taste;
• parsley - optional and to taste.

Cooking

Hungarian lard (lard sprinkled with red paprika) is cut into small cubes and melted in a cauldron or saucepan with a thick bottom. We remove the roasts, lay onion half rings and fry until golden. Add beef cut into medium-sized square slices and also fry. Add ground paprika and add water. Bring to a boil and simmer for twenty minutes.

While the meat is cooking, we clean and cut into cubes potato tubers, sweet Bulgarian and hot peppers, peeled, and prepare dumplings, the so-called chips. To do this, add half the egg to the flour and, using a fork, knead the steep dough. Pinching off a little bit from it, we form small peas (chips) with our fingers and put them on a plate or board with flour.

We throw potatoes and sweet pepper to the meat, season with salt. When the vegetables are almost ready, add the finely chopped, pre-peeled tomato and throw in the chips. Bring to a boil, add cumin and chopped garlic, boil for one minute and remove from heat.

We let the ready goulash brew for ten minutes, and serve hot, seasoning, if desired, with fresh herbs.

Hungarian pork goulash recipe

Ingredients:

• pork pulp - 550 g;
• onion - 3 pcs.;
• vegetable oil - 75 ml;
• sweet bell pepper - 2 pcs.;
• potato tubers - 850 g;
• fresh tomato - 2 pcs.;
• purified water - 550-750 ml;
• ground red paprika - 3 tbsp. spoons;
• garlic - 3-4 cloves;
• cumin - 12 g;
• hot pepper (optional) - 0.5 pod;
• salt - to taste;
• fresh herbs - at will and taste.

Cooking

Pour vegetable oil into a deep stewpan, frying pan or cauldron and fry onion chopped in half rings in it until browned. Add the pork cut into slices and also fry. Pour two hundred milliliters of purified water, salt, cover with a lid and simmer for thirty minutes.

In the meantime, peel and cut into large cubes potatoes and bell peppers, carrots in circles, and peeled finely chop hot pepper from seeds. Tomatoes are peeled and rubbed on a grater.

After the time has passed, we throw carrots and potatoes to the meat, add ground paprika and cumin, pour in water so that it completely covers the vegetables, and cook under the lid until the potatoes are half cooked. Then add the mashed tomatoes, sweet Bulgarian and hot peppers, add more salt to taste and cook for ten minutes. At the end of cooking, throw in chopped garlic and, if desired, fresh herbs. Let the Hungarian goulash brew for ten minutes, and serve.

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 nourishes - this is its mission.

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.

Ingredients:

• 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.

Cooking

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.

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.

Ingredients:

• 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.

Cooking

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 volume 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.

Ingredients:

• 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.

Cooking

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.

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 will not require expensive components and will make a company in finished form. The nutritiousness and low cost make it a permanent member of the list of homemade dishes.

Ingredients:

• 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.

Cooking

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.

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 hot on the home table.

Ingredients:

• 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.

Cooking

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.

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.

Ingredients:

• bacon - 100 g;
• onions - 2 pcs.;
• shoulder blade - 500 g;
• potatoes - 4 pcs.;
• canned tomatoes - 200 g;
• water - 600 ml;
• paprika - 1 tbsp. spoon;

Cooking

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.

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.

Ingredients:

• 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.

Cooking

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 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.

It is easy to conclude from the name that Hungarian goulash comes from Hungary. "Goulash" in translation from the Hungarian language means "shepherd". The fact is that initially goulash was prepared by shepherds from the products available to them in the open.

But titled persons did not disdain this dish either, so goulash is sometimes called “royal” soup. Hungarian goulash has a red tint and a thick soupy texture. It got its color with the help of paprika, which was discovered in the 18th century.

You can replicate this delicious Hungarian dish at home with the recipes below.

Detailed instructions for cooking Hungarian beef goulash

For cooking you will need:

• Beef - 600 g;
• Potato - 1 kg;
• Sweet pepper - 1 pc.;
• Onions - 3 pcs.;
• Tomatoes - 5 pcs.;
• Tomato paste - 2 tbsp. l;
• Vegetable oil - 4 tbsp. l;
• Paprika - 2 tsp;
• Garlic - optional;
• Salt, herbs - optional.

1. We prepare products. The meat must be washed under running water and dried. Chop the beef into cubes with a side length of about 2 cm.

It is recommended to serve goulash in Hungarian style with dumplings "Chipette". They are prepared quickly: salt one egg, add flour and knead a thick dough. Remove the dough in a plastic bag for a quarter of an hour in the refrigerator. Then boil water, throw dumplings into it, manually tearing them off the dough. Cook for a few minutes.

Another interesting version of Hungarian goulash cooking is in pots.

Ingredients for 5-6 servings:

• Beef - 750 g;
• Potato - 1 kg;
• Vegetable oil or fat - 100 g;
• Onion - 2 pcs.;
• Sweet pepper - 4 pcs.;
• Tomatoes - 4 pcs.;
• Paprika - 1 tsp;
• Pepper black, red - optional;
• Salt - optional;
• Garlic - 5-6 cloves;
• Greens - optional.

1. Wash the beef, dry it, cut into 2 cm cubes;
2. Heat the oil (or fat) in a frying pan and fry the meat there until the juice is released. Arrange the meat in pots;
3. Fry onions in fat from meat and also arrange in pots;
4. Wash potatoes, peel, cut into slices and fry. Spread in pots on top of the onion;
5. Wash the bell pepper, remove the middle and seeds, and cut. Lay on top of the potatoes;
6. Wash and cut tomatoes. Put on pepper;
7. Salt the contents of the pots and add spices. Pour halfway with water, cook at 180 ° for 40-50 minutes. Sprinkle with herbs and crushed garlic before eating.

Delight your loved ones with pork goulash with gravy - a hearty and tasty dinner for your family, read the recipe.

Read on for easy and delicious beef main dishes in a hurry. They come in handy when you need to quickly feed the family.

1. For this dish, it is advisable to take a pot with massive walls or a cauldron.
2. Cast iron utensils have a greater advantage when cooking goulash, providing even heat than thin-walled utensils.
3. Enameled utensils should be completely discarded when preparing a dish.
4. Pay special attention to the choice of paprika. Sweet or red delicacy paprika harmonizes with Hungarian goulash.
5. High-quality paprika has a rich red color, and it also slightly sticks to the fingers. The darker the color of paprika, the sweeter it is.
6. A great option is to use smoked paprika, your dish will take on a pleasant campfire flavor.
7. Fat in young beef will be light, milky in color. Boneless tenderloin, drumstick, shoulder blade are considered good parts for stewing.
8. Choose your meat carefully. The success of the dish largely depends on it. It is best to use veal.

How to cook real goulash in Hungarian wood fire. Master class from the chef:

notefood.ru

Goulash Hungarian

Potatoes - 0.5 kg.

Onion - 2 pcs.

Garlic - 3 cloves

Sweet pepper - 1-2 pcs.

Dry red wine - 200 ml.

Barberry - 1 tsp

Black peppercorns - 8-10 pcs.

Dill greens - 30 g

Vegetable oil - 3 tbsp. l.

Cooking process

Wash the beef flesh and cut into large pieces.

Peel potatoes and cut into medium sized cubes.

Grind 3 cloves of garlic, cut onions into half rings.

We will also need 1 to 2 carrots, tomatoes and sweet peppers, depending on the size. Chop the carrots into strips, cut the tomatoes into cubes, chop the sweet pepper.

Prepare 200 ml. red wine. You can use whatever you like, but I personally prefer dry.

In a cauldron, heat up a sufficiently large amount of vegetable oil and put the pieces of beef one by one. Fry the meat over high heat for about 5-7 minutes.

Add onion and garlic to meat. Stir and continue to fry for another 5 minutes.

Add tomatoes, peppers and carrots. Mix again, simmer for 5-7 minutes.

Add seasonings - cumin, black peppercorns, paprika, thyme and barberry. Mix and simmer for 5 minutes.

Pour in the wine, stir, cover, reduce the heat and simmer for 15 minutes until the alcohol component of the wine has evaporated.

Add potatoes to the cauldron, add water (about 1 cup), mix and bring to a boil. Cover and simmer for 20-25 minutes until the potatoes are done.

5 minutes before the dish is ready, add finely chopped dill and salt.

Arrange the finished goulash in Hungarian style on plates and serve with white bread.

www.iamcook.ru

Hungarian goulash

Hearty dish of meat and potatoes.

Ingredients:

• 800 g beef
• 800 g potatoes
• 200 g onion
• 200 g pepper (traditionally green)
• 2 tbsp. l. with a heap of paprika
• 2 garlic cloves
• pepper
• vegetable oil (or lard) for frying

For chipotle:

• 80 g flour
• 1 egg

Goulash is a traditional dish of Hungarian cuisine, it is a very thick hearty soup and the second one at the same time. Hungarian goulash soup was traditionally cooked by shepherds on a fire in a large cauldron before a long and difficult work. Goulash consists of beef, potatoes, onions and peppers, seasoned with dried sweet paprika and garlic. Onions are most often fried in melted lard (I fried in vegetable oil, I like it better), then the rest of the ingredients are gradually added and the dish is stewed for a long time until fully cooked. Traditionally, goulash is served with flour dumplings “chipetke”, although, in my opinion, goulash soup without dumplings is very good. The aroma of the finished dish surprisingly reminded me of borscht, although there was no tomato paste, no tomatoes, no beets in the goulash, as well as no dried paprika in the borscht itself.

Cooking:

Peel the onion, finely chop.

Cut the beef into pieces with a side of about 2 cm.

Pour vegetable oil into a large saucepan with a thick bottom (melt lard or finely chopped lard).

Add the onion, fry for about 5 minutes until translucent.

Reduce heat, add paprika, stir.

Add meat, fry for several minutes with active stirring.

Pour a glass of boiling water, bring to a boil, cook under the lid for 1-1.5 hours, until the meat is completely soft.

Peel potatoes, cut into cubes.

Peel the peppers, cut into square pieces.

Pour about 600 ml of boiling water over the meat. Salt, pepper, add garlic squeezed through a press.

Cook for 30-40 minutes until the potatoes are ready.

While the goulash is cooking, prepare the "chipetka".

In a small bowl, beat the egg and a pinch of salt with a spoon.

Pour flour in parts, knead.

Then, pinching off small pieces, put them on a plate (“chipetke” in Hungarian means “to pinch”). Lubricate the plate and hands with oil beforehand so that the dough does not stick.

Bring the water in a saucepan to a boil, salt, dip the chipette into the water, cook after surfacing for 3-5 minutes.

Put the finished goulash on a plate, add the chips.

Most of all I liked Hungarian goulash with sour cream, very tasty. After such a hearty soup, you won't need a second one.

kamelena.ru

Hungarian beef goulash

Each nationality has its own visiting dish, which every local resident is proud of. Today HozOboz offers to go to Hungary and cook a truly colorful dish - Hungarian goulash. Remember, Remarque had a very tasty description of this dish when the heroes were served a pot of goulash? This recipe is quite simple, all the necessary products are known and available. Hungarian goulash is a thick dish that belongs to the category of soups with an unusual taste and bright colors. Hungarian goulash acquired its color and special taste thanks to paprika. The cooking time for goulash takes about two hours. Fragrant and beautiful dish will surely delight your loved ones.

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History of goulash

Hungarian goulash is rightly called the royal soup. The very word "goulash" means "shepherd" because it was the food of the shepherds. True connoisseurs of this dish know that goulash has long been cooked in open-air cauldrons. It is this way of preparing this soup that is truly true. Previously, nomadic tribes cooked food on fires from the supplies that were available. They also collected various roots, herbs and mushrooms. What they cooked in their cauldrons is definitely impossible to say. The name of the dishes and their distribution into groups occurred in the 18th century, after the emergence of a new spice in the Hungarian lands - paprika. Then Hungarian goulash got its name. Many of the highest ranks of the state were not indifferent to the fragrant taste of this bright red soup.

Today, Hungarian goulash in a cauldron is cooked only for tourists, but we have the opportunity to enjoy such a wonderful taste by cooking it in a saucepan in our kitchen. Pork goulash is quite satisfying. Whatever meat you cook from, this dish will have a rich meaty taste. Ready beef goulash contains about 180 calories.

cooking goulash

Beef is rich in iron, vitamins and protein, such meat will be especially useful for a growing body. For the proper preparation of real Hungarian goulash, you need to follow all the recommendations and rules.

Ingredients

• beef - 500 g
• onion - 1-2 pieces
• tomato paste - 1 teaspoon
• tomatoes - 2 pieces
• bell pepper (you can take half a multi-colored one) - 1 piece
• potatoes - 3-4 pieces
• garlic - 2 cloves
• vegetable oil for frying
• dried paprika
• water or broth - 1 l

How to cook goulash

1. Wash and dry the meat. For this dish, you need to choose in advance such meat that is suitable for stewing. Pay attention to the choice of only high-quality meat. Veal pulp can be used. Cut the meat into small cubes.

Cut the veal into small pieces

Cut the tomatoes into cubes

Remove seeds from bell pepper and cut into cubes

Peel and cut the onion

Potatoes for goulash also need to be cut into cubes

Finely chop the garlic

Let's cook the onion first

Fry the meat in a pan

Transfer the meat to the pot and add the garlic

The next step is to add tomatoes and peppers.

Goulash from HozOboz is ready :)

Additions to the dish

You can cook Hungarian goulash both from meat and with additives from potatoes, mushrooms or flour dumplings - “chipetka”. To prepare dumplings, break one egg into a bowl, salt, add flour to make a steep dough. Wrap the finished dough in cling film and leave for 15 minutes. It is necessary to pinch off small pieces and throw them into the boiling soup. Goulash with dumplings is ready!

HozOboz hopes that you were able to feel the atmosphere of Hungary with its unforgettable taste of this amazing dish. Perhaps it turned out a little differently than in the original, but now there is an opportunity to compare, and go to this country to taste the taste of real goulash. HozOboz wishes you the fulfillment of all your plans. Cook with pleasure!

www.hozoboz.com

Hungarian beef goulash recipe

This Hungarian beef goulash recipe is taken from the Small Hungarian Cookbook by K. Gundel, a famous Hungarian chef. If you follow the recipe, it turns out very, very tasty.

Ingredients:

• 1 kg. beef
• 80 gr. pork fat (4 strips of bacon)
• 300 gr. onion, 3 tbsp. paprika spoons

How to cook Hungarian Beef Goulash

The meat for this dish should be juicy, it is better to take the shank, cut, shoulder part. Cut it into small cubes. Fry finely chopped onions in melted fat until golden brown. Then we reduce the heat, spread the paprika, mix quickly, and immediately add the meat, crushed garlic, cumin, a little water. Stir while simmering, the fire should be moderate. If necessary, you need to add water, and then little by little, so that the meat is stewed, and not cooked.

While the beef is stewing, peel and cut into cubes potatoes, peppers, tomatoes.

Let's start making chips. This is a homemade dough that is added to soups and other dishes. The name comes from the Hungarian word "chipkedni", which means "to pinch". Knead a stiff dough from flour, salt and eggs (without water). We roll it out with a thickness of 1 mm, then with our hands, sprinkled with flour, we pinch off small shapeless pieces from it. The dough will be ready when it floats to the top of the soup (2-3 minutes). Hungarian beef goulash must be served with chipotle.

Before the end of the stewing of the meat, you need to remove the lid so that excess liquid evaporates. Add potatoes, stir and simmer for a few minutes. Then add the meat broth, spread the tomatoes and peppers.

When the potatoes are almost ready, just before turning off, you need to put the chips in the pan and let them boil for a few minutes. The amount of goulash is regulated by adding water or broth, after which you need to add a little more salt. Hungarian beef goulash is ready. We serve the dish to the table.

In the recipe for Hungarian beef goulash, paprika is almost the main ingredient. This is the national Hungarian spice. Her choice must be approached responsibly. Excellent paprika is sold in Hungary itself, in California and Spain. Good paprika should be a rich red color and should be slightly sticky to the touch. You can also use smoked paprika, it is dried and smoked. It will give the goulash an incredibly pleasant aroma of a fire.

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