🥄 👨🏿 📖 Laserson Principles. Beef goulash: recipes and cooking tips 👴🏾 🌈 🧑🏻‍🤝‍🧑🏻

Ilya Lazerson, one of the leading Russian culinary specialists, the president of the Guild of Chefs in St. Petersburg, the author of many books, as well as the TV and radio programs on cooking, the founder of his own gastronomic school, there is no special need to introduce domestic gourmets. For several years, in one of the most popular culinary shows - "Food TV" - in his unique unique manner, the master broadcasts about the intricacies of the so-called bachelor cuisine. Many lovers of delicious food are impressed by the approaches proclaimed by them to create certain dishes. How to cook, using the famous principles of Lazerson, beef goulash, a favorite dish of many? We will talk about this in our article.

Real Hungarian goulash: what is the dish like? History

According to legend, the authors of the first goulash were Hungarian shepherds, guarding countless cow herds among green alpine meadows. The very word "goulash" in translation means "shepherd." The choice of the main product in the diet was prompted by people who devoted themselves to this occupation, by the very logic of their daily lives. Beef has become such a product. It was from her that the first Hungarian goulash was prepared.

Today, this famous dish has overgrown with many variations. But the main laws are preserved. It is believed that the best parts of beef carcass to create a dish are shank and shank. Among its mandatory components are onions and paprika. Most recipes also include the inclusion of tomatoes and potatoes. But options are known to exclude the presence of these vegetables. Almost always in the Hungarian goulash there are chipsets (kind of dumplings).

Every modern housewife has her own specialty goulash recipe. Mushrooms, celery, beans and other ingredients are added to this dish today. The best utensils for cooking are considered cauldrons. But not bad, it turns out in a slow cooker.

Hungarian goulash from Lazerson: the basics

How to cook a dish according to the recipe of a famous host? The obligatory and unshakable principles of Ilya Lazerson in the preparation of goulash in Hungarian are the following:

You must use paprika to cook beef.
Roasting meat should be done exclusively onion. First, fry the onions, then add meat to it. So the goulash will preserve the juice.
The use of tomatoes is excluded.
A mandatory component of goulash is chips.

Note to the hostess

In the process of cooking goulash along Lazerson, the meat should be fried in hot oil so that all the juice is sealed inside the piece. Too liquid a dish can be thickened by applying a sautéed flour or even starch. If you add a little fresh fruit or dried fruit to the dish, its taste will become very original and original.

Lazerson's goulash with paprika (Hungarian)

We offer you to get acquainted with the recipe of a real Hungarian dish from the master, presented to him in one of the TV shows "Celibacy Lunch". In accordance with the principles of Lazerson, beef goulash is prepared from the following ingredients:

100-150 grams of smoked Hungarian fat (smoked fat, sprinkled with sweet ground pepper);
three medium-sized potatoes;
onion halves;
400 grams of beef for stewing (use the muscle of the back leg of the carcass);
three tablespoons of ground paprika (red capsicum);
one bell pepper (if desired);
100 grams of flour;
halves of an egg.

Cooking

Among Hungarians, goulash is considered a universal treat; it is eaten both on the first and on the second. As a second course, beef goulash from Lazerson in Hungarian is prepared as follows:

Salo is cut into small pieces (the size is chosen arbitrarily). A small amount of oil (vegetable) is poured into the bottom of the pan and lard is sent there (it should melt).
Potatoes are cut in half and set to boil, salt before the end of cooking.
Chop the onion (it is used in small quantities, because it contains a lot of sugar, and excess sweetness will ruin the taste of the dish).
The greaves are removed from the pan, and the onions are sent to be fried over medium heat in the fat that has been melted from the greaves.
For cooking goulash from Lazerson, they use beef intended for stewing - the muscle of the hind leg of the carcass.
The fundamental point in creating a dish is the following: when frying meat and onions, you need to start with onions. The meat is sent to the pan to the already prepared onion. This should be done not in a pan (it will not need to be washed later), but in a pan with a sufficiently thick bottom.
The red color of the dish is ensured not by the presence of tomato (neither tomato paste nor tomatoes are put in beef stew from Lazerson), but by the bright color of paprika, two tablespoons of which are added to the meat, as soon as it is seized with fat. Then the composition is mixed and slightly heated, constantly stirring, for about three minutes.
Add a small amount of water (meat must be covered completely) and simmer over low heat. Flour is used as a thickener.
Pepper is cut into squares and sent to the meat.

Bograch (Chowder Chowder)

Among the Laserson recipes, there are options for cooking goulash for both the first and second. Bograch - authentic Hungarian soup. It is usually cooked by men. And they do it at the stake. The word "bograch" in translation from Hungarian means "bowler" or "boiler". Fatty broth is cooked from several types of meat. Use pork, beef, sausage and bacon, as well as brisket, loin or ribs. In addition to all this wealth, various vegetables, spices and spices are also used, thanks to which a truly unforgettable "fiery" stew is obtained. One of the national features of the bograch is the presence in its recipe of special small dumplings - chipsets (from the Hungarian “chipkedna” - “pinch”), which are manually plucked from the hard dough (egg) and added to the broth.

As a part of products

It takes about two and a half hours to cook goulash from Lazerson according to this recipe. Use:

smoked bacon - 250 grams;
four bulbs (large);
two medium carrots;
one and a half kilograms of potatoes;
sweet paprika - two tablespoons;
one and a half kilograms of veal and pork ribs.
flour (in arbitrary quantities) and one egg - for dumplings (chipsets).

How to cook bograch at the stake?

Act as follows:

Finely chop the lard, put it in a pot and put on fire. Melt, fry until golden brown.
Meanwhile, peel and chop the onion (preferably thin half rings), add it to the pot and fry in the fat melted from the fat.
After the onion gains a golden color, paprika is gradually added to the frying, which will give the stew not only a peculiar appetizing taste, but also a specific bright color. It is necessary to stir frying constantly. Paprika in hot fat should soak, but not burn. Next, add carrots, which are pre-cut into circles.
Pour meat prepared in advance. The more ribs in the goulash, the tastier it will turn out. The pulp is cut into small pieces (3 × 3 cm).
Thoroughly mix the products and add water to the pot - it should cover the contents. Add spices.
You can pre-purchase at the store a set of special seasonings for goulash: it contains salt in the required quantity. For the amount of meat presented, you need 1 tbsp. l (with top) seasoning.
Put meat and seasonings in a frying pot, add water, cover and stew with periodic stirring until cooked.
After the meat is ready, pour the potatoes (chopped), add water to the required volume and add seasonings to taste. Boil the potatoes until cooked.

In nature, there are not always opportunities for working with the test, but you can add them if you wish. For the preparation of chips, they use flour, one egg in an arbitrary amount. Mix a little thick dough from flour and eggs (water is not used). Roll out and tear it into small pieces (about 2 cm). Ready chips are sprinkled with flour and left to dry. Pour dumplings with potatoes and cook until tender (about forty minutes). A minute before the end of cooking, fresh greens (finely chopped) are added to the pot.

Spicy Turkey Thigh Goulash

In one of the editions of the culinary program, another of Laserson's wonderful recipes was presented. A ready-made dish with pilaf is served. Ingredients for Spiced Turkey Goulash from Laserson:

100 grams of basmati rice;
salt;
vegetable oil;
one onion;
raisins;
zira;
cinnamon;
turmeric;
cloves;
ginger;
cilantro;
sugar;
cashew nuts;
four cloves of garlic;
300 grams of tomatoes in their own juice;
600 grams of turkey thigh fillet;
water;
70 ml;
coconut milk.

Technology

The cooking process will take about forty minutes. Act as follows:

First, they make the sauce. Peel ginger and garlic, chop. Fry them in oil (vegetable), add cloves, cumin, cloves and cinnamon, chopped tomatoes in their own juice (unlike beef goulash Lazerson, there are tomatoes in this recipe), turmeric, sugar, salt and warm.
Then cook goulash. The thigh of a turkey (fillet) is cut into cubes of medium size, fried in sunflower oil. Together with the prepared sauce, transfer to a stewpan, add water and salt. Leave to stew under a closed lid for twenty minutes. Coconut milk is added and stewed for a few more minutes.
Next, prepare a pilaf. Rice is washed, boiled in slightly salted water. Ginger and onions are cut into small pieces, fried in sunflower oil. Raisins (washed), cinnamon, cloves, turmeric and zira are added. Combine with rice (boiled), add sugar and salt. Pilaw sprinkled with cilantro and cashew and served in a deep plate.

Lagman Goulash

For cooking in accordance with the principles of Lazerson this dish will need:

500 grams of beef pulp.
Two large potatoes.
Two onions.
One carrot.
One bell pepper (red).
One petiole celery.
200 grams of dumplings dough (for making homemade noodles).
Two tablespoons of sweet paprika.
One teaspoon of a mixture of five peppers.
Half a glass of tomatoes in their own juice (another departure from the proclaimed principle "no tomatoes in goulash").
Half a teaspoon of coriander.
Two tablespoons of vegetable oil.
One teaspoon of sugar.
Salt.
Three tablespoons of cilantro.
One fifth of a teaspoon of saffron.

From the amount of ingredients presented, approximately six servings of the dish are obtained. It takes about two hours to cook.

How to cook?