Hungarian cuisine is considered one of the most delicious in the world. It can not be said that her dishes are healthy, but not everyone who is on a diet will have enough spirit to refuse them. And if you are going to visit Hungary, forget about the absorbed calories for a while. Fast later! Well, how to visit Hungary and not try real goulash? Say that you have known this dish since kindergarten? You are mistaken! Even if your grandmother gave you a recipe on how to cook pork goulash, it doesn’t mean anything. Indeed, in the Soviet Union, this name was used to mean pitted meat stew. And the real "guiyash" (that is the name of the dish in his homeland) is a thick soup. And in this article we will give an authentic recipe for a masterpiece of Hungarian national cuisine. "Why not accurate?" - you ask. You will find out if you read an interesting story of guiyash.
When was the dish invented
Gulyás translated from Hungarian simply means "shepherd." But the dish was known long before livestock farmers began to cook it in the fields. As you know, the Hungarians were nomads for a long time, and came to the Danube valley, where they settled, having founded their kingdom, only in the 9th century. This people did not have the opportunity to cook food in the oven. And in the nomad needed hot and high-calorie food. And this is how the recipe for a thick, spicy soup was born, which replaced the second one. It was always prepared in huge cauldrons over an open fire. The main component of the dish was beef or veal. But later they began to cook goulash from pork. In the XVII century, the list of essential ingredients of the dish included sweet pepper powder - paprika. When the Hungarians switched to a settled lifestyle, the recipe was almost forgotten. And only the shepherds, forced to live near their herds, cooked gouyash. But during the "Spring of the Peoples" period, in the wake of national identity, the recipe became popular again. Now every Hungarian knows how to cook pork goulash. Many houses have special cauldrons. And when the family goes on a picnic, people do not make barbecue, like ours, but goulash. By the way, Hungarians believe that only an adult man can cook a dish.
The basic principles of cooking goulash
So, we found out that authentic thick soup is cooked in a cauldron over an open fire. The main component of the dish is boneless meat, preferably veal, but it can also be pork, beef, lamb ... Sweet ground paprika is also an integral ingredient in goulash. And what other products do you need to get before you cook delicious pork goulash? It is difficult to give a definite answer to this question. Indeed, in every corner of Venria, guiyash is prepared in different ways. Not only that: this dish has become so popular that neighbors have borrowed the recipe. Now there is goulash in Transcarpathian, Czech and even Austrian. As Ukrainians believe that the best borscht is Poltava, so the Hungarians are sure that their national dish is best made in the city of Szeged. By the way, they use pork for goulash. But the dish, despite all its regional incarnations, has one cooking principle. The meat is first fried in fat until golden brown, seasoned with flour, and then poured with water and stewed.
How to cook pork goulash. Step by step Szeged recipe
It's time to uncover the secret of the national Hungarian dish. Since we will cook goulash in urban kitchen conditions, on the stove, we will not take a cauldron or a cauldron, but a cast-iron frying pan with high sides. We process meat in advance. We clean seven hundred grams of pork from any veins. The pulp is washed, dried and cut into cubes. For example, take the best goulash recipe - Szeged. For this dish option, you do not need water, but a ready-made broth (half a liter) and a glass full of dry white wine to the brim. Many goulash cooked with potatoes. Here we will also use one tuber. But the main ingredient that distinguishes Szeged Guyash from everyone else is sauerkraut. We need her a pound. All other ingredients for the dish are quite basic - they can be found in any home. These are onions, garlic, tomato paste, caraway seeds, butter, sugar, salt, sour cream, flour, paprika.
Szeged-style goulash
1. First of all, put a little lard or vegetable oil in the pan, literally a spoon. Add the pork cubes. Fry until golden brown.
2. During this time, we clean and chop three onions with rings. Add to the meat. Immediately pass through the press two cloves of garlic. Stir.
3. Add two tablespoons of tomato paste and half the amount of paprika. To some, this amount of spice may seem excessive. But sweet paprika, after going through heat treatment, becomes softer in taste.
4. After a few minutes, add salt and caraway seeds to the pan. You can also pour a tablespoon of flour. Stir so that there are no lumps left.
We perform all of the above actions when implementing any recipe. But how to cook Szeged-style pork goulash? From this moment, regional specificity begins.
5. Fill the meat with half a liter of broth. Make the fire under the pan less, lower the lid and simmer for about an hour and a half.
What to do so that goulash becomes Szeged?
Let's continue the description of the step by step recipe:
6. Take the stewpan and melt in it two tablespoons of butter.
7. We put sauerkraut carefully squeezed from brine. If necessary, rinse it under running water.
8. Add a teaspoon of sugar in the stew to the cabbage. Pour 250 milliliters of dry white wine. Cover the stewpan and simmer the cabbage for a quarter of an hour.
9. During this time, peel the potato, wash it and rub with large chips. Add to the cabbage. Continue to simmer another ten minutes.
At the moment we have two containers: with stew and aromatic cabbage. But how to cook Szeged-style pork goulash so that it is authentic? It remains to take the last step.
10. Add the meat from the pan to the stewpan. Stir. Season the dish with four spoons of sour cream. We try. If necessary, add salt. Done!
Serve, be sure to sprinkle with chopped fresh herbs. Separately put a plate with a side dish. It can be mashed potatoes, boiled rice, buckwheat porridge.
Bograch
In western Ukraine, a Hungarian dish is called bograch and has its own distinct regional features. It is prepared with a lot of potatoes. The list of ingredients also includes fresh tomatoes, onions, carrots, garlic, as well as three soup spoons with a slide of paprika. In addition to the pork pulp (about 700 grams), you still need to stock up on bacon (300 g). We will cut it into small pieces. Three onions are peeled and chopped in half rings. And we rub two carrots with large chips. Now we put on a small fire cauldrons. We send bacon and two tablespoons of vegetable oil to it. We heat the cracklings, stirring continuously, from a quarter of an hour. Throw onion into this mixed fat. Fry it until golden brown. Add carrots. Stew vegetables for three minutes. Now pour the whole amount of paprika. You will see that with stirring, the spice absorbs almost all of the fat.
Add meat to the bograch
All preliminary manipulations that had to be done before preparing pork goulash with gravy, or Transcarpathian bograch, were done. It's time to go on stage meat. Pork has already been washed, dried, cut into cubes, and is just waiting in the wings. We put it in a cauldron. Then sprinkle with a generous pinch of red hot pepper (or break a small dried pod). Cut two heads of garlic. Also add to the meat. But here there is a trick. Pour water so that it only covers the meat. We wait until the liquid boils. Then we reduce the fire, cover the cauldron and simmer for an hour and a half. During this time, prepare vegetables for bogracha. Peel the potatoes (seven tubers) and cut them in medium cubes. Shred two or three tomatoes in small slices. Two sweet bell peppers cut the stem. We clean the seeds. The pulp of peppers is cut into strips. We cut through a small bunch of dill and parsley. An hour after the water in boograch began to boil, pour a tablespoon of salt into the cauldron. And when the meat has become soft, we introduce vegetables into the dish. Continue to simmer until the potatoes are soft. Sprinkle bograch with fresh herbs and mix. Serve hot.
Italian goulash
Add a touch of Mediterranean charm to the Hungarian hearty meal. In Italy, a dish from soup turned into meat in a sauce. How to cook pork goulash with gravy? Very simple. The principle of preparation has remained the same. First, in a casserole, we pass three onions in butter. Pour a soup spoon of vinegar. When it evaporates, add spices: two bay leaves, a teaspoon of paprika, a pinch of cumin. We cut the meat (800 grams of boneless pulp) into cubes. Add to the cauldron. Immediately season it with two chopped cloves of garlic. Add 200 grams of canned tomatoes and grated zest from one lemon. Salt the dish to taste. Pour a glass of broth, preferably beef. Reduce the fire, and cover the cauldron. Stew for three hours. From time to time we lift the lid, stir, add broth. We serve by sprinkling goulash with fresh herbs. Separately, put on the table a dish with polenta.
Goulash "as in a kindergarten." Products
Nostalgia is a strange feeling. Sometimes the longing for the irrevocably past childhood years is clothed in the form of a gastronomic mania. I would like to once again feel the taste of those dishes that were prepared in kindergarten or served in the school canteen. And even if these dishes were not products of culinary craftsmanship, and God knows what products were prepared, but the heart still joyfully freezes from the smell of tomato sauce and stew. Before you cook pork goulash with gravy, a step-by-step recipe requires first chopping two onions finely. And 600 grams of meat should be cut into small cubes with a facet of just one centimeter. This is necessary so that the pork is quickly stewed. Now we will prepare vegetable and butter, tomato paste, flour, salt and favorite spices. Remember that cooks for kids in kindergarten used seasonings in a minimal amount. Pour the meat for stewing not with broth, but with plain water. And now we’ll see how to make poultry goulash with gravy from such an insignificant amount of products. Indeed, in the Soviet public catering , this dish meant meat stew.
Action algorithm
Despite the fact that we do not use the obligatory paprika, the principle of preparation remains the same.
1. First, fry pork slices in vegetable oil over high heat.
2. Then, when it is covered with a delicious crust, add chopped onions.
3. So that it does not fry too much, put a couple of tablespoons of butter in a pan. Pour two glasses of warm water. Add a tablespoon of tomato paste and flour.
4. Stir the gravy until smooth. Salt, add spices. We wait until the liquid boils.
5. Pour another glass of warm water, reduce the heat to a minimum.
6. Cover the pan and simmer the dish for a quarter of an hour.
Serve with mashed potatoes, porridge or pasta.
In the oven
Above, we looked at how to cook pork goulash in a pan, in a saucepan and in a cauldron. All these methods require attention from the cook, because you need to stir the gravy so that the meat does not burn. And here’s the recipe for the lazy. While the meat is being stewed in the oven, you can go about your business. First, roll the pork cubes in flour so that they are breaded. Fry the meat in vegetable oil until golden brown. Fold in a baking dish. And in the pan we put half the onion rings and chopped garlic. Fry until golden brown (four minutes). We shift vegetables to meat. Peel the potatoes. Bell peppers clear seeds. We cut several tomatoes into circles, and potatoes into cubes. We chop the pepper with straws. We also put raw vegetables for meat. Pour into a form half a glass of red wine and broth, salt, add spices. We cover the container and put in the oven preheated to 180 degrees for an hour. But it does not hurt to mix goulash at least once during this time.
Cooking in a slow cooker
Mankind has not in vain invented kitchen devices. They are designed to facilitate the work of the cook. So let them do it! Consider how to cook pork goulash in a slow cooker. Slices of meat in flour breading fried for 20 minutes. Add chopped onions and carrots to the multicooker bowl. Continue frying for another 10 minutes. We lay chopped bell peppers and tomatoes. Dilute tomato paste with water or broth. Pour into the bowl with sour cream. Salt, season with spices. Lower the lid, change the mode from "Frying" to "Extinguishing". We set the timer for one hour.
Microwave recipe
A dish is being prepared using this device quickly. In an hour you can enjoy a delicious stew. How to cook pork goulash in the microwave? Put in a container suitable for the microwave oven the meat cut into pieces (half a kilo). Cover it with a shredded onion. Sprinkle with spices and put a few pieces of butter (50-60 g). Pour a glass of water. We cover the container, put in the oven for 20 minutes at full capacity. Cut carrots and four potatoes into small cubes. Add to the dish. In a glass of warm water we breed tomato paste. Fill it. Continue cooking for another 20 minutes. After the signal, let stand a little longer with the door closed.
Conclusion
We described in our review how to cook pork goulash. Photos of dishes are also presented in our article, as well as several recipes. We hope you find a suitable option for yourself.