This dish belongs to the Hungarian cuisine and is inherently a thick meat soup with vegetables. But, like many other dishes, he changed many times and was supplemented. Now under this name is meant stew with gravy. Goulash, the recipe of which is very simple - a delicious dish that can be served with any side dish.
How to cook goulash?
Goulash - a classic recipe implies the use of exclusively beef, but it has long been cooked in various variations from different types of meat and even by-products. In this case, there are general rules that are inherent in all recipes of this dish:
- For extinguishing, it is better to use dishes with thick walls.
- As a liquid, you can use not only water, but also vegetable or meat broth. Unless otherwise indicated, its quantity can be adjusted independently, depending on how much the dish wants to get.
- Before extinguishing meat must be fried on high heat. Then the pieces will be covered with a crust, and all the juices will remain inside.
Goulash in Hungarian
Hungarian goulash, whose classic recipe is waiting below, is something reminiscent of an appetizing roast or thick soup with meat, it all depends on the amount of poured boiling water. From the specified quantity of products it will be 4-5 portions of rich food, which can be served for lunch or dinner. And the time required for cooking will not exceed a total of 1.5 hours.
Ingredients:
- a scoop of beef - 700 g;
- potatoes - 900 g;
- garlic - 3 cloves;
- bulbs - 2 pieces;
- Bulgarian pepper - 1 pc .;
- sharp pepper - 1 pc .;
- sweet dry paprika - 3 tbsp. spoons;
- cumin - 1 teaspoon;
- vegetable oil.
Preparation
- Beef scapula cut into pieces and pripustayut until rosy.
- Add chopped onions, garlic and cumin.
- Add paprika and pepper, cut into strips, to beef.
- Pour the contents of the brazier with boiling water.
- Spread the chopped potatoes and hot pepper, cut into rings.
- Salt and extinguish goulash from meat until cooked.
Chicken goulash with gravy
Goulash, whose recipe is waiting below - it's stewed chicken in sauce. Instead of the finished tomato, you can take 2 large tomatoes and mash them. Also, instead of fillet, you can safely use meat cut from the legs, but then the food will turn out to be more fat. The undeniable plus of this dish is that it is prepared very quickly - only 30-40 minutes, and appetizing meats are ready!
Ingredients:
- carrots - 200 g;
- tomato paste - 1 tbsp. a spoon;
- fillets - 1 kg;
- onion-turnip - 2 pieces;
- flour - 2 tbsp. spoons;
- water - 2 cups;
- oil - 100 ml;
- sour cream - 50 g;
- hops-suneli - pinch;
- bay leaves - 2 pcs.
Preparation
- The fillet is washed and cut.
- Salt, pepper and fry.
- Shredded vegetables are crushed until red.
- Mix the ingredients, put the spices, pour in water and grind on low heat.
- In 100 ml of water stir tomato, sour cream and flour.
- The resulting mixture is filled with almost ready fillets.
- Extinguish goulash from chicken fillet for about 3 minutes and turn it off.
Veal from veal
The recipe for veal goulash, presented below, recalls the authentic version of this dish. From the given amount of components, 5 servings are obtained, and the time for this is about 1.5 hours. You can serve the dish with any porridge, pasta, vegetables or simply as an independent hot dish. The composition of spices in it can be adjusted at your discretion.
Ingredients:
- veal - 1 kg;
- onions - 150 g;
- carrots - 150 g;
- tomato paste - 50 g;
- paprika - 1 tbsp. a spoon;
- salt;
- black pepper powder;
- water - 1 liter.
Preparation
- Veal is cut into pieces and fried.
- Add tomato, seasonings and shredded vegetables.
- Pour in water and cook goulash from veal with gravy for about an hour.
Delicious pork goulash
Goulash, the recipe of which waits below - stewed pork with tomato-sour cream sauce. The charm of the food is that it is prepared very quickly - about 40 minutes, and delicious tender meat is ready. The amount of flour can be increased or decreased, depending on the density of the sauce you want to get as a result. From this number of products will be 2 servings of food.
Ingredients:
- pulp - 500 g;
- tomato-puree - 70 g;
- oil - 100 ml;
- flour - 30 g;
- sour cream - 100 g;
- bay leaves - 2 pcs .;
- salt;
- pepper.
Preparation
- Pork is cut into pieces and fried.
- Add the tomato puree, fill it with water and cook until cooked.
- Fry the chopped onion.
- In a dry frying pan, pass the flour, and then divorce it in broth and pour the mixture into a pork tank.
- Put onions, sour cream, salt, spices, bring to a boil and warm goulash from pork with sour cream for 5 minutes.
Goulash from the liver
In the goulash, the recipe of which is waiting below, use not ordinary meat, but beef liver. The dish comes out very tasty and delicate. And that the subproduct does not bitter, but turned out juicy and soft, it is recommended to pre-mature it in milk. The total time required for cooking is 1.5 hours. From this set of products will be 4 servings for adults.
Ingredients:
- beef liver - 800 g;
- carrots - 150 g;
- onion-turnip - 200 g;
- sweet pepper - 1 piece;
- milk - 150 ml;
- flour - 50 g;
- sour cream - 100 g;
- tomato paste - 50 g;
- garlic - 2 cloves;
- spice.
Preparation
- The liver is washed, cut into pieces and filled with milk.
- Leave for half an hour.
- Meanwhile, they pass the onion.
- Add the liver, lopped in flour, and let it sit for 5 minutes.
- Add the rest of the crushed vegetables, pour 100 ml of water, stir, cover and stew for 10 minutes.
- Spread the remaining ingredients and stew goulash from the liver of beef with gravy for another quarter of an hour.
Segodie goulash in Zakarpattya - recipe
This dish with an unusual name resembles stewed cabbage with meat . But the main difference is that in this case sour cream is added to the dish. The food comes out incredibly aromatic, very juicy and tasty. The total time required for cooking goulash with cabbage is 1 hour. At the output, 5-6 servings of an incredibly rich and fragrant treat are obtained.
Ingredients:
- sauerkraut - 1 kg;
- pork smoked ribs - 400 g;
- Pork flesh - 400 g;
- sour cream - 200 g;
- bulb - 1 piece;
- dry ginger, paprika - on a pinch;
- marjoram, basil, salt, pepper.
Preparation
- Pass the bloomed onions until they are red.
- Add the spices, ribs, flesh, cut into pieces, and cook on low heat until soft.
- In another container, wash the cabbage, pour a little water and stew until cooked.
- After that, mix the food, put the spices, sour cream and boil a delicious goulash for about 5 minutes.
Goulash of lamb
Lamb - fragrant meat with a special taste. There are different ways of cooking it. Meat goulash from lamb comes out especially tasty. Lamb in tomato sauce is good and with fresh vegetables, and boiled potatoes, and with porridges. Only 1 hour time - and a delicious dinner for 3 people is ready! In addition to this black pepper, the dish can be seasoned with any spices.
Ingredients:
- lamb - 600 g;
- onion - 2 pieces;
- tomato paste - 1 tbsp. a spoon;
- flour - 2 tbsp. spoons;
- black pepper, salt.
Preparation
- Lamb is washed, cut and fried.
- Add the onion and cook for 5 minutes.
- In 250 ml of liquid, stir the tomato, pour the mixture into the pan.
- Salt, put the spices and cook a little more than half an hour.
Beef goulash
Beef heart, sliced and stewed with vegetables - it's simple, delicious, and also very useful. Preparing goulash from beef is not a difficult process, even a beginner in culinary arts will cope with. Instead of the finished tomato, you can take fresh tomatoes and mash them. From the number of products that are indicated, you will get 3-4 servings.
Ingredients:
- heart - 1 kg;
- carrots - 300 g;
- onion - 300 g;
- pepper - 1 piece;
- tomato - 100 g;
- spice.
Preparation
- Heart cut into strips, fry.
- Then pour in so much water that the heart was immersed in it.
- Stew about an hour.
- Then add crushed vegetables, mix, tense for 20 minutes.
- Spread tomato, salt and pepper and warm up for another 5 minutes.