Despite the fact that goulash is a dish of Hungarian cuisine, it is cooked in many countries, while taking into account national traditions and taste preferences.
Goulash can be attributed to both the first dish and the second. In fact, it is a thick soup consisting of meat, onions, a bouquet of peppers (red, black, paprika) and tomato paste. In summer, fresh tomatoes can be used instead of tomato.
In addition to these ingredients, potatoes, cabbage, zucchini and even pumpkin are put into goulash.
Most often, goulash is made from beef. For the dish is suitable meat of the first and second grade - shoulder part of the scapula, trim, side and outer part of the hind leg.
Before you combine potatoes with meat, it is lightly fried. But there are recipes in which potatoes are simply cut into small cubes or even crushed on a grater.
Goulash from the usual soup is different in that the meat is first fried with onions and tomatoes, and then stewed.
The density of the food gives flour. Most often, it is administered during roasting meat. But you can first cook a thick tomato sauce with the addition of flour, and then pour them roasted meat.
The aroma of goulash depends on the spices - garlic, paprika, celery, cumin or pepper.
Goulash is served as a separate dish or with a side dish - mashed potatoes, rice and pasta.
Traditional beef goulash
Ingredients:
- beef fillet - 500 g;
- vegetable oil - 50 g;
- onions - 100 g;
- tomato paste - 80 g;
- flour - 20 g;
- sour cream - 80 g;
- bay leaf - 2 pcs .;
- salt;
- red pepper.
Preparation Method
- Wash and dry the meat. Cut into cubes of 30-40 g. Put in a frying pan with hot oil and fry until golden brown.
- Transfer the fried pieces to the cauldron, pour hot water to the top level of the meat and simmer at low boiling, closing the lid, 1-1, 5 hours.
- Finely chop the onion, save it on the remaining oil after frying the meat, adding tomato paste at the end.
- Combine onion with meat, put bay leaf, salt, pepper.
- In a separate pan, fry the flour to a beige color without fat. Dilute it with water or broth, strain it through a strainer. Pour into the cauldron. Put sour cream, mix.
- Stew goulash on low heat for 20 minutes.
- Serve with mashed potatoes or dumplings.
Goulash with beef and green pepper
Ingredients:
- beef fillet - 800 g;
- vegetable oil - 40 g;
- tomato paste - 50 g;
- onions - 250 g;
- red pepper - 3 g;
- green Bulgarian pepper - 150 g;
- sugar - 2 g;
- salt.
Preparation Method
- Wash beef, blot with napkins, cut into small pieces.
- Heat oil in a cauldron, add meat and lightly fry.
- Continuing to fry, add the onion cut into small cubes. Sprinkle with spices, mix. Cover, simmer for a low boil for 30 minutes.
- Cut the peppers in strips, put them in a cauldron with meat. Add tomato paste, salt and sugar. Pour in 1-1,5 cups of boiling water. Simmer for another hour.
Goulash with beef and vegetables
Ingredients:
- beef fillet - 400 g;
- onions - 400 g;
- tomatoes - 150 g;
- carrots - 80 g;
- garlic - 2 cloves;
- potatoes - 300 g;
- celery - 100 g;
- vegetable oil - 40 g;
- salt;
- red pepper - 1 g;
- black pepper - 0, 5 g;
- paprika - 5 g.
Preparation Method
- Cut the meat into medium pieces. Sprinkle with spices, add garlic skipped through the garlic press, mix.
- In a deep frying pan, heat the butter, fry the meat until golden brown.
- Add the onions, cut into thin half-rings, and fry everything together until it is soft.
- Put diced tomatoes, fry them. Pour the meat with boiling water, cover the pan with a lid, simmer on low heat for 50-60 minutes.
- Carrots, potatoes and celery cut into small cubes, put in a frying pan. If necessary, add a little more water or broth.
- Simmer over low heat until soft vegetables. Add salt and pepper to taste.
Moroccan-style goulash
Ingredients:
- young beef - 800 g;
- pumpkin - 800 g;
- onions - 1 pc .;
- potatoes - 800 g;
- apples - 250 g;
- flour - 15 g;
- cream - 100 ml;
- water - 50 ml;
- sugar - 10 g;
- butter - 30 g;
- pepper and salt;
- vegetable oil for deep-frying;
- greens.
Preparation Method
- Cut the meat into small pieces, put it in a saucepan, pour in some water, put spices, oil. Over low heat, let it run until soft. Remove from pan, allow broth to drain.
- Onion cut into large cubes, fry in a pan with the meat.
- Sprinkle the meat and onions with flour, stirring, and add a thin stream of hot cream and 50 ml of water. Cover the dishes with a lid, stew with a low boil until the meat is cooked.
- Cut the washed and peeled pumpkin into large pieces, divide into two parts. Put half of the whole pumpkin on a baking sheet, sprinkle with sugar, place in an oven preheated to 200 ° C, bake until soft.
- Peel potatoes. Remove cores from apples. Cut the potatoes, the remaining pumpkin and 1/3 apples into 2 cubes? 2 cm. Deep-fry, salt to taste.
- Peel the rest of the apples, cut them into four pieces, remove the seeds. Put in a skillet with meat. When the apples soften, remove them, rub through a sieve, return to the pan.
- Serve the dish this way: put baked pumpkin on a plate, put the meat on it, spread the fried vegetables around it. Sprinkle with greens.
Goulash with beef and sauerkraut
Ingredients:
- beef pulp - 900 g;
- onions - 300 g;
- garlic - 4 cloves;
- sunflower oil - 40 g;
- ground paprika - 1 tbsp. l .;
- salt;
- black pepper;
- tomato paste - 25 g;
- potatoes - 200 g;
- sauerkraut - 500 g;
- sour cream - 150 g;
- sugar - 5 g.
Preparation Method
- Cut the meat into cubes, fry in butter until golden brown.
- Chop the onion and garlic with a knife. Add to the meat. Put salt, paprika, pepper, sugar, tomato paste. Stir. Cook over moderate heat for 2-3 minutes.
- Fill with hot water, cover the dish with a lid, simmer for low boiling for 35-40 minutes.
- Rub the potatoes with a large grater, squeeze out the juice, mix with the sauerkraut. Connect with meat. Simmer another half hour.
- Season with sour cream and sprinkle with herbs.
Goulash with beef in wine
Ingredients:
- beef pulp - 750 g;
- onions - 350 g;
- Bulgarian pepper of different colors - 400 g;
- black pepper;
- vegetable oil - 45 g;
- salt;
- paprika - 15 g;
- tomato paste - 45 g;
- dry red wine - 180 ml;
- mayonnaise - 50 g.
Preparation Method
- Cut the meat into small pieces, fry in oil. Sprinkle with spices.
- Slice Bulgarian pepper in wide strips. Chop onions. Add vegetables to the meat, stir, fry for three minutes over moderate heat.
- Put the tomato paste, paprika. Fill with wine, add hot water, bringing the food to the density you need. Simmer 1-1, 5 hours.
- Fill the prepared dish with mayonnaise and sprinkle with greens.
Goulash with beef in German
Ingredients:
- beef - 700 g;
- onions - 180 g;
- stalked celery - 150 g;
- carrots - 250 g;
- potatoes - 450 g;
- Savoy cabbage - 250 g;
- salt;
- pepper;
- vegetable oil - 45 g;
- cumin - 4 g;
- parsley root;
- broth - 850 ml.
Preparation Method
- Cut the meat in small pieces. Fry in butter. Put in a deep dish.
- On the remaining oil, save the finely chopped onion and place on another plate.
- Place the meat in a deep frying pan or cauldron. Put onions on it, and then, successively, potatoes, cabbage, carrots, parsley. Sprinkle each layer with spices and cumin.
- Pour the contents of the pan with broth, bring to a boil, simmer over low heat under the lid 1-1, 5 hours.
- Sprinkle with chopped greens.
Italian Beef Goulash
Ingredients:
- young beef fillet - 850 g;
- onions - 230 g;
- potatoes - 450 g;
- Bulgarian red pepper - 120 g;
- garlic - 3 cloves;
- zucchini - 160 g;
- olive oil - 45 g;
- paprika - 20 g;
- dry red wine - 170 ml;
- canned tomatoes - 200 g;
- fresh thyme - 2 sprigs;
- salt;
- black pepper;
- pitted olives - 100 g;
- broth - 300-350 ml;
- greens.
Preparation Method
- Cut the meat into pieces, fry in a pan. Add chopped onion and chopped garlic. Stir, fry until soft onions. Put the paprika.
- Pour some hot water, simmer for half an hour under a lid on a slow fire.
- Cut potatoes into cubes, peel tomatoes. Connect with meat. Put spices and thyme. Pour in the wine, add some more water. Simmer covered for 30 minutes.
- Place sliced zucchini and Bulgarian pepper in the goulash, as well as olives, cut into slices. Simmer for 20-30 minutes.
- Sprinkle the finished dish with greens.
Mistress to note
Instead of beef, you can take any meat: lamb, chicken, veal, pork. But you need to take into account their cooking time. If the beef is cooked 1-1,5 hours, then the chicken will be ready in 40 minutes. However, like pork.
You can replace tomato paste with tomato juice, but in this case you will need to reduce the amount of water or broth.
Goulash is usually filled with sour cream, but you can do without it.
