A dish created by shepherds and praised by writers - goulash from beef in Hungarian is a recipe that confirms that genius is in simplicity. Juicy meat with spices, fresh vegetables with herbs, a little patience and a thick brew cup instantly awakens the taste buds. Nourishing food is not the top of the culinary art, it warms and sates - this is her mission.
How to cook beef goulash?
Goulash in Hungarian from beef is technically not complicated, but requires special attention to detail. Start cooking with the right choice of the main product - meat. It is best to use the flesh of the brisket or scapula, cut into a single manner and, frying, for a long time to languish in a fragrant sauce with spices and vegetables. Serve with your favorite side dish or salad.
Ingredients:
- brisket - 550 g;
- carrots - 1 piece;
- onion - 3 pieces;
- garlic - 2 teeth;
- pinch of paprika;
- tomato sauce - 80 ml;
- vegetable oil - 40 ml;
- water 250 ml.
Preparation
- Cut the vegetables into cubes and simmer.
- Cut the brisket with small cubes, combine with vegetables, fry on high heat.
- Add paprika, garlic, sauce and water.
- Beef goulash in Hungarian is a recipe that involves prolonged quenching, so cook it for an hour and a half.
Goulash soup with beef
Goulash soup in Hungarian from beef is a recipe for a fragrant brew that appropriately replaces a full dinner. The presence of a variety of vegetables, so familiar with the preparation of the first, not only affect the structure of hot, but also add to the satiety without extra additions. Armed with patience and spending a couple of hours, you can feed a company of five people.
Ingredients:
- neck - 450 g;
- Bulgarian pepper - 2 pieces;
- tomatoes - 2 pcs .;
- potatoes - 3 pcs .;
- onion - 1 piece;
- garlic - 2 teeth;
- tomato paste - 20 g;
- dried paprika - a pinch;
- water - 800 ml;
- smalets - 30 g.
Preparation
- Cut the vegetables and meat into small segments.
- In the melted smaltse, put onion, sprinkle with paprika and remove from heat.
- Stir fried cauliflower, place to fry, season with garlic, pour half of the liquid and simmer for an hour.
- Combine vegetables with meat, water and pasta, and cook for 15 minutes.
- Beef goulash in Hungarian is a recipe for a thick dish, and therefore adjust the volume of liquid at your discretion.
Bograč - goulash
Goulash in Hungarian classic suggests cooking in a large cauldron, which is consonant with the name of the dish. Rough "man's" food with an abundance of smoked products, spices and dressed with soft dumpling-chips recreates the tasteful cuisine of nomadic Magyars. This recipe will make it possible to be known as a generous hostess with an interest in authentic cooking.
Ingredients:
- onion - 4 pieces;
- flesh of veal and beef - 500 g;
- pork ribs - 450 g;
- smoked bacon - 250 g;
- sharp sausages - 2 pcs .;
- Bulgarian pepper - 1 pc .;
- tomatoes - 3 pcs .;
- carrots - 1 piece;
- potatoes - 4 pcs .;
- red paprika - 1 tbsp. a spoon;
- garlic - 4 teeth;
- a pinch of black pepper;
- egg - 1 piece;
- flour - 80 g;
- a handful of fresh dill.
Preparation
- Drain the slices of fat, fry onion, spices, meat ingredients, pour in 500 ml of liquid and simmer for about three hours.
- Classic beef goulash assumes the presence of chips, so make them cook.
- Baste the egg in the flour, knead the dough, roll the sausage, cut it and leave it to dry.
- Load vegetables into kozan, top up the liquid and stew for half an hour.
- Put the chips, greens and after a couple of minutes remove the dish from the plate.
Beef goulash with tomato paste
Preparing goulash from beef is not only a fascinating process, but also an opportunity to diversify the daily menu. A financially accessible dish, created within an hour, will not require expensive components and in the finished form will make the company any garnish . Nutrition and low cost make him a regular participant in the list of home dishes.
Ingredients:
- shoulder blade - 600 g;
- tomato paste - 50 g;
- onion - 2 pieces;
- vegetable oil - 40 ml;
- a pinch of black ground pepper;
- pinch of paprika;
- water - 800 ml.
Preparation
- On the heated oil fry onions, segments of the scapula, spices.
- Lay out the paste, pour in liquid and simmer for an hour.
- Rice or pasta will be the appropriate side dish for Hungarian beef goulash, whose recipe is famous for its lightness and simplicity.
Goulash with bell pepper
How to cook goulash from beef with gravy, a question puzzling the modern generation of housewives. The food, which for a time has lost its relevance, has entered into the menu of many families with new force. The first rule is the abundance of fresh ingredients, the second - roasting in spices on high heat, and the third - prolonged quenching until soft, make the dish desired hot on the home table.
Ingredients:
- Cutting - 500 g;
- Bulgarian pepper - 3 pcs .;
- onion - 2 pieces;
- fat - 40 g;
- paprika - 1 tbsp. a spoon;
- garlic - 2 teeth;
- a handful of fresh parsley;
- bay leaves - 2 pcs .;
- water - 500 ml.
Preparation
- Potomite onion rings.
- Sliced chopped spices and combine with the frying.
- Add liquid, garlic, laurel and simmer for about an hour.
- Shredded pepper for another half an hour.
- Parsley will add color and freshness to the beef goulash in Hungarian, the recipe of which is based on the 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. Nutritious and nutritious potatoes are an essential ingredient to many first courses, and therefore are in demand here. He is an excellent support of the dish and without additional additives charges the eaters with energy for the whole day.
Ingredients:
- bacon - 100 g;
- onion - 2 pieces;
- blade - 500 g;
- potatoes - 4 pcs .;
- canned tomatoes - 200 g;
- water - 600 ml;
- paprika - 1 tbsp. a spoon;
Preparation
- Before you prepare a delicious beef goulash, prepare a quality roast.
- Drain the fat from the fat, add the onions, slices of the scoop, fry.
- Season with spices and tomatoes, pour in liquid and burn for an hour.
- Put the slices of potatoes, put out for 20 minutes and serve to the table.
Beef goulash in oven
Create a traditional shepherd brew, thanks to heat treatment in the oven, is available to everyone. Guided by the general rules, fry the ingredients until crisp, spread out portion by section and send to the oven. Delicious beef goulash, languishing in its own juice, will preserve the aroma and with high nutritional value will save from extra calories.
Ingredients:
- necks - 700 g;
- carrots - 1 piece;
- onion - 3 pieces;
- paprika - 1 tbsp. a spoon;
- black pepper and cumin - by pinch;
- vegetable oil - 50 ml;
- water 250 ml.
Preparation
- Fried pieces of a collar, combine with vegetables and spices, and put out a couple of minutes.
- Spread the mixture into pots, add the liquid and place in the oven for an hour at 200 degrees.
Beef goulash in multivarquet - recipe
The modern gadget, multivarka, has firmly won the leading positions in kitchens of housewives. You can cook everything from classic borscht to baking. There was no exception and the authentic hot. A simple beef goulash will be filled with a new taste, if it is flavored with flour, gradually load the neighboring ingredients and do not shorten the cooking time.
Ingredients:
- pulp - 650 g;
- flour - 50 g;
- carrots - 1 piece;
- onion - 2 pieces;
- tomatoes - 2 pcs .;
- garlic - 2 teeth;
- fat - 40 g;
- paprika - 2 tbsp. spoons;
- broth - 250 ml.
Preparation
- Brusochki pulp roll in flour and put in a bowl of fat for 15 minutes in the "Baking".
- Step by step, place the crushed vegetable ingredients of the list, add the spices, broth and cook in the "Quenching" hour.