Some inaccuracies in the culinary interpretations of many countries are interesting. One of these catchy recipes is beef goulash with gravy. What is considered soup in some is the second dish in the kitchen of another country. But still, the common components can always be found. And, with a good share of culinary adventurism, combine the best of both primary sources.
Hungarian beef goulash in the homeland of the dish implies a thick meat soup, which necessarily includes paprika, as well as potatoes, mushrooms and flour dumplings. The original dish of shepherds, which is prepared in a pot in the open air in marching conditions. Therefore, it is nutritious and satisfying. This is the so-called local flavor and a good tourist trick with historical legends and stories.
A dish that Slavs mean by goulash is called perkelt by the Hungarians. So we will try to understand this ethnic pun. Perkelt is a meat dish, where the pieces are fried, be sure to add paprika. But it differs from a true goulash in density. Usually take the same ratio in terms of water and meat. During the cooking process, garnish products can be added, and stewed as a single dish, for example, with potatoes.
How to make beef goulash? Yes, you just need to be able to choose the right meat, and this is half the cooking process . When buying, beef should have a pronounced red color on the slice with dense layers of fat, always white. When pressed, the meat should be resilient and quickly restore its shape, in addition, it should be moist, but without mucus and free from odors and stains. There must be accompanying documents and the stamp of a veterinarian. If the meat is frozen, then before cooking it must be thawed. The less water it loses during the thawing process, the tastier your dish will be. Therefore, do not accelerate the process of defrosting by exposure to high temperatures, it is better to let it be an acceptable optimum at 5-7 ° C.
To prepare beef goulash with gravy, you need the following ingredients: 800-900 grams of beef, 50 grams of pork fat, 2 pieces of medium-sized carrots, 3 onions, salt, paprika, brown tomatoes (well ripened) - 4 pieces or tomato paste - 150 grams, 40 grams of wheat flour, 300-400 grams of broth.
We cut beef into slices of 1.5 × 1.5 cm. Spread on a hot pan and over high heat, on pork fat or fat, fry for 2 minutes until golden brown, after the fire we make small. We cut onions in half rings, grate the carrots with medium holes and fry in the same pork fat. Mix vegetables with meat, cover with a lid. Add 100 grams of broth and simmer over low heat for half an hour. Paprika should not be added to boiling fat, otherwise it will be very bitter in taste, so we reduce the fire before putting it. We cut the tomatoes into slices, add salt, black pepper, necessarily red hot pepper. Stew for 10 minutes, so that the tomatoes let the juice abundantly and become soft, like pasta.
Beef goulash with gravy consists of two components: actually goulash and gravy. How to make the gravy we will now tell. Pour 2 tablespoons of flour onto a dry hot dish (cast iron pan) and fry it until light brown, gradually pour the broth over the wall, stirring constantly, preventing the formation of lumps. As a result, we get a homogeneous viscous mass. Combine meat with vegetables and gravy. Together, simmer for 5 minutes, knead until smooth and let the mass thicken. Turn off the heat and leave the dish for 10 minutes for final ripening (impregnation of meat with juice and vegetable mixture). Beef goulash with gravy is ready. The side dish is usually served with potatoes or rice.