Classic Hungarian beef goulash
You can prepare goulash in the traditional style using the following ingredients:
- beef - 500 gr;
- onion - 1 small head;
- sweet pepper - 1 unit;
- peeled tomato - 2 units;
- cinnamon - 2 tbsp. l.;
- red pepper - a pinch;
- red dry wine - 50 ml;
- a little oil - 1-2 table. l.
Rinse the beef thoroughly under running water, if necessary, remove veins and films - this will make the meat more tender. Cut into small pieces, approximately 2 by 3 cm in size.
Rinse the vegetables, peel and cut into small cubes, approximately 1 cm.
Fry the goulash in oil for a third of an hour, stirring occasionally. Then add vegetables and spices, mix again, simmer everything in its own juice for about ten minutes. Then pour in wine, a glass of water, cover with a lid, reduce the heat and simmer for half an hour or forty minutes.
It is recommended to prepare the dish in a thick-bottomed saucepan, saucepan or cauldron.
On a note. The skin of tomatoes will be easily separated from the pulp of the fruit if they are immersed in boiling water for 5-7 minutes. Next, a cut is made on the underside of the fruit in the shape of the letter “X”, and the skin is removed from it.
Salt to taste
Beef Goulash
How to cook beef goulash , step-by-step recipe with photos. Hungarian goulash recipe. Beef goulash , recipe with photo.
The recipe was brought from Hungary along with the goulash dressing purchased there. In the photo on the right. But the lack of this thing shouldn't stop us. This dressing is very spicy and I add it directly to the plate because... Children eat this goulash The recipe is posted in quick dishes for dinner, but the time spent on preparing goulash is quite significant - 2.5-3 hours.
Goulash is a national Hungarian dish, something between the first and second. the thickness of the goulash , we adjust the amount of liquid added to the meat. Well, see below about this.
What you need to make goulash:
- Beef, I had a sirloin edge (I love this part) 1 kg.
- Potatoes 1 kg.
- Tomatoes 1 kg. When in season we use fresh tomatoes, when out of season we add canned ones.
- Red sweet pepper 1-2 pcs.
- Paprika 1-2 tbsp. spoons.
- Pepper, salt to taste.
- Celery stalks 1-2 pcs.
- Garlic 1 head.
- Carrots, one piece.
- Vegetable oil 2 tbsp. spoons
- Cumin 1/3 tbsp. spoons
- Dill/parsley (for serving)
- Onions 2 pcs.
Take good beef and cut it into small pieces. Beef for goulash can be from the shoulder or apple, I have the sirloin edge. We cut off the bones, then you can cook excellent cabbage soup from fresh cabbage from them .
We prepare the vegetables, clean them and wash them thoroughly.
Particular attention to tomatoes, a lot depends on them when preparing goulash. As I said above, if the tomatoes are picked from the garden, then they are enough; if we prepare goulash in winter or spring, then add canned tomatoes in their own juice.
We are preparing goulash out of season, so we will take the first and second.
Cut the onion into half rings and the carrots into small cubes.
Heat vegetable oil in a frying pan. Fry the onions and carrots for 5-7 minutes.
Fry the onions and carrots for 5-7 minutes. Stir constantly.
Add paprika to the onion, all our ingredients should be saturated with the spirit of paprika. If you like it spicier, then add a couple of pinches of hot pepper here.
Beef cut into small pieces for goulash.
Add the beef to the pan with the onions. Simmer over medium heat, stirring constantly for 10-15 minutes.
At this point, you can add a little liquid to the beef if you want the goulash to be closer to the first course. I didn’t add any, I have enough liquid from the tomato.
Cut the sweet pepper into small pieces.
Add pepper to meat.
Simmer for another five minutes, do not forget to stir the goulash.
At the next stage, we will need a deep container for baking in the oven. Of course, you can continue to cook the goulash in a deep container on the stove, but I like it better this way. Although, authentic goulash is cooked in a cauldron over a fire.
Place the stewed beef and vegetables into a container.
Place tomatoes in the vacated frying pan (cut fresh ones into small pieces, chop canned ones with a knife directly in the jar).
Finely chop the garlic.
Add garlic to tomatoes. Bring to a boil, reduce heat.
Simmer for 5-7 minutes.
Add cumin to the tomatoes and heat for another 2-3 minutes.
Combine the resulting mixture with meat.
Cut the potatoes into small cubes.
Add potatoes to meat. We try to keep the potatoes covered with liquid as much as possible.
Cut the celery stalks into small pieces (optional, but I like it) and place them on top of the potatoes.
Once the goulash is ready, remove the celery and discard it.
Cover the container with a lid and place in an oven preheated to 200 degrees for 80 - 90 minutes.
Our Hungarian beef goulash Goulash is hearty and tasty.
When serving, add some chopped herbs to the plate.
Comments
0 It turned out great 12/11/2012 16:38
+1 Kolya 12/16/2012 20:48 Yes, delicious.
0 Kostya 01/21/2013 13:10 and how much onion to take?)))))))
0 Solpovkusu 01/21/2013 15:02 I quote Kostya:
and how much onion to take?)))))))
Two medium onions
0 Gulnaz 01/24/2013 15:22
0 Kostya 01/27/2013 09:37 I took that much! delicious!
+1 Volodya 02/11/2013 07:03 Delicious
0 Guest 05/11/2013 10:41 yes sooooo delicious
0 Guest 05/11/2013 10:44 it turned out very tasty
0 #10 Inna 05/18/2013 11:18 I’m drooling on my keyboard
0 #11 Olga 07/22/2013 09:41 Great!!!! my husband is delighted!!!! the taste of the dream!
0 #12 Anton 06/12/2019 03:53 Please call me back 8(812)642-29-99 Anton.
0 #13 Alexey 09/01/2019 23:06 Please call me back 8 (904) 332-62-08 Alexey.
0 #14 Alexey 09/05/2019 13:55 Please call me back 8 (812) 747-16-80 Alexey.
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How to cook in a slow cooker?
The method of preparing goulash in a slow cooker is not very different from the standard method - on the stove or in a saucepan.
For frying, set the “Frying” mode for the same time as required for classic cooking. The lid does not close.
Next, the meat is cooked together with vegetables in the “Stew” mode. The lid must be closed. It is worth noting that you cannot pour cold water into the preheated container of the multicooker - this will damage the coating. Pour in pre-heated water. You can use vegetable/meat broth.
Hungarian goulash soup
A slightly thick Hungarian goulash is obtained according to the following recipe:
- beef brisket - 600 g;
- potatoes - 600 gr;
- onion - 200 gr;
- grated tomatoes - 80 g;
- sweet pepper - 200-300 gr;
- Hungarian paprika (spice) - 2-3 tsp. (with a slide)
- salt - 1-2 tsp;
- post oil - 4-6 tbsp. l.
Peel the onion, cut into small cubes, fry in oil.
Meanwhile, rinse the meat tenderloin, cut into pieces and fry along with the onions for a quarter of an hour. At this stage, add spices and salt, mix well with a spoon.
We boil the kettle. Pour a couple of glasses of boiling water into the meat and leave to simmer.
In the meantime, prepare the remaining ingredients: rinse the vegetables, remove seeds from peppers, and peel potatoes. We cut the potatoes into cubes and send them to the meat. Continue cooking for another 10-15 minutes. Then add tomatoes and peppers. Cook for another 5-7 minutes, stirring. Turn off the heat and let it brew for a quarter of an hour. Hungarian goulash soup is ready. Before serving, you can add herbs and sour cream.
On a note. It is recommended to add a teaspoon of granulated sugar - the goulash sauce will be slightly sweet and very tasty.
How to cook Hungarian pork goulash
The traditional European dish originated several centuries ago as shepherd's soup. Among the original ingredients are potatoes, beef and paprika. Over time, culinary experts came to the conclusion that pork makes the final result more tender and balanced.
To get the perfect finished product, you need to take care of the freshness of the main ingredient. When purchasing pork for a Hungarian goulash recipe at the supermarket, they inspect it, preferring pinkish meat without bruising. If there is the slightest sign of weathering or blueing, as well as an unpleasant odor, you should refrain from purchasing such a product. Goulash can be prepared even from frozen meat, but you should give preference to softer cuts - ham and loin.
Important! You should not add fatty neck or brisket to the goulash. It is better to add lard separately for frying.
A distinctive feature of the Hungarian recipe is the coarsely chopped meat. Often the pieces resemble kebab in size. The average size of each of them is from 3 to 4 cm. It is believed that during cooking, such meat gives better flavor to the broth, and also becomes very juicy and tender inside. To obtain the correct consistency of pork, it requires long-term heat treatment - up to 1.5-2 hours.
The next essential component of any goulash is potatoes. In the classic Hungarian recipe, it is cut into large pieces. A medium potato of 150-200 g is chopped into 6-8 parts. The ingredient is added towards the end of cooking so that the tubers do not become too boiled.
Classic Hungarian goulash - a very thick soup with meat and potatoes
Modern Hungarian goulash recipes include more than just potatoes. Many housewives add onions, tomatoes, carrots and bell peppers to it. There are even regionalized recipes with sauerkraut, beans and pumpkin.
Fresh bacon is best suited for pre-frying vegetables. It is heated until cracklings are formed, and onions, carrots and bell peppers are sautéed in the resulting mass. For a classic Hungarian pork goulash recipe, you can use fresh brisket and even salted lard. Many housewives use pre-rendered fat.
Important! A thicker and fattier broth can be obtained by adding pork ribs immediately after frying the vegetables and meat. After 2 hours of cooking, they are removed from the dish.
Among the spices for Hungarian dishes, paprika is the main favorite. It makes the soup more spicy and vibrant. Initially, it is this that provides the rich color of the finished product. Many modern housewives replace it with red pepper and tomato paste. The taste is also enhanced by garlic, coriander and bay leaf.
You need to cook goulash in Hungarian style calmly and leisurely. In order for pork and vegetables to simmer properly, the dishes must have a thick bottom and walls. A cast iron saucepan or a classic cauldron is best. If the finished dish turns out to be too thick, it can be diluted with water to the desired consistency.
Viennese goulash - bograch
The quantity of products is calculated for a five-liter cauldron. It is recommended to adjust the measure depending on the available volume of the pan and the planned number of servings.
- 150 grams of lard without layers;
- 700 g veal tenderloin;
- 800 g pork shin;
- 250 grams of smoked sausage;
- 250 grams of smoked ribs;
- medium carrots;
- 3 onions;
- 5 medium potatoes;
- 4 sweet tomatoes;
- head of garlic;
- a bunch of greenery;
- a little chili if desired;
- dried sweet peppers - 2 tablespoons. l.;
- ground black pepper;
- 150 ml dry paint. guilt.
Cooking begins with preparing the ingredients: all vegetables are rinsed and peeled.
Cut the lard into small strips, cut the veal into slices, divide the ribs into separate bones with meat, and cut the sausage into small pieces. Onion - small cubes.
First of all, fry the lard with onions and spices. After ten minutes, add all the other meat ingredients (except sausage), including the washed drumstick. Fill with water so that all the meat is covered with water. Cook for two to two and a half hours, until the meat on the drumstick begins to fall away from the bone. Water needs to be added periodically to keep it at the same level.
Cut the peeled carrots into small cubes, similar in size to onion pieces. At this point, you can take out the drumstick, leave it to cool and then take it apart into pieces.
Grate the garlic onto a fine grater.
Place chopped drumstick, diced potatoes, pepper, garlic, sausage into the goulash. Mix everything well. Add salt, add the remaining spices and mix again.
Place diced tomatoes. Cook for about ten minutes, pour out the wine, add chopped herbs and cook for another five to seven minutes.
With tomato paste and beef
The following recipe involves preparing a very simple, and at the same time delicious goulash.
The components are as follows:
- beef - 600 gr;
- onion - 500 gr;
- potatoes - 400 gr;
- salt, pepper, spices “For beef”;
- olive oil - 3 tablespoons. l.;
- tomato paste - 100 ml.
Fry onion half rings in hot oil. After a few minutes, add the meat, cut into small slices. Sprinkle with salt and spices, stir and cook for a few minutes until the pieces are slightly browned. Next, dilute the tomato paste in one and a half glasses of water and pour the sauce over the meat and onions, stir and leave to simmer under the lid for an hour.
Meanwhile, peel the potatoes and cut into cubes. When the meat is ready, add the potatoes to it, stir and simmer under the lid for another 15-20 minutes until the potatoes are cooked.
Hungarian stew - step-by-step recipe with photos
Who doesn’t know Hungarian cuisine, which has occupied an honorable place in world cuisine for many years. A distinctive feature of many wonderful dishes can be considered the presence of onions and sweet red paprika, which, in combination with other seasonings, give the food a bright color and a unique aroma.
One of the significant representatives of Hungarian cuisine is perkelt (or rather, perkölt) - a dish where the main ingredient is fried with finely chopped onion and then stewed with the obligatory addition of paprika. Pork or veal meat is most often chosen as the base product, but lamb, beef, poultry or game can be used. Perkelt, made from fish, crabs, mushrooms, and vegetables, is also known. When stewing meat in sour cream, we get another, no less famous and popular dish - paprikash (see recipe here).
Products
- meat – 500 g;
- onion – 1 pc.;
- sunflower oil – 40 ml;
- tomato – 1 pc.;
- dry sweet paprika – 1 tablespoon;
- salt, ground black pepper - to taste;
- vegeta - to taste;
- garlic – 1-2 cloves.
Recipe
1. Thoroughly clean the meat intended for frying and subsequent stewing from films and tendons, cut into pieces 1x3 cm. In our perkelt recipe, veal is taken as a meat product, which has a particularly delicate structure.
2. Peel and chop the onions. It often happens that children do not want to eat food because of the onion, in which case the onion can be grated on a coarse grater and no one will notice the onion in the meat. Proven method!
3. Heat the dishes, pour in the oil and fry the onion until golden brown with the addition of a pinch of salt. It is best to stew meat in aluminum or cast iron dishes. You should always add salt when frying onions, so the onions will not burn.
4. Add the meat and fry over high heat until it changes color, stirring occasionally with a wooden spoon. Add paprika to the meat, stir and add water. The water needs to be prepared in advance, because dry paprika burns instantly, and we don’t need this, since the dish will have an unpleasant taste.
5. Meanwhile, while the meat is frying, grate the tomato on a coarse grater. By grating the tomato, we get rid of unnecessary peel.
6. Send the tomato to the meat, cover with a lid and simmer for about 40 minutes, stirring occasionally and adding water if necessary.
7. Just before the meat is ready, add chopped garlic and vegetables to taste.
8. There should not be a lot of water.
9. Stew can be served with a side dish of potatoes, rice, buckwheat or any other cereal.
Bon appetit!
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Goulash with bell pepper
The traditional goulash recipe contains sweet bell peppers. To make the dish sweeter, the amount of this vegetable can be increased at your discretion, not forgetting to enhance the taste with ground paprika.
The dish will look even more interesting if you add multi-colored peppercorns - yellow, red and green. Vegetables are cut into cubes.
