How to make a delicious goulash? What kind of food is this? You will find in the article the answers to these and other questions. Goulash is a Hungarian folk dish. This is a thick soup of stewed slices of onions, potatoes, meat, paprika and tomatoes. Hungarian goulash, that is, in a classic variation, refers specifically to saturated soups. But this dish turned out to be so magnificent that it became widespread in the form of a second dish. How to make a delicious goulash, find out below.
A bit of history
Few know how to make a delicious goulash. Legend has it that shepherds invented this dish. Goulash is meat soup, and it is prepared from any meat. Beef goulash is the most popular. Pork cooks faster, as this meat is easier to process.
And yet, if you do not have pork and not enough time, you can use veal. If you like chicken, you can make chicken goulash. In principle, the technology for creating goulash is always the same. Therefore, if you know how to cook it, then you can easily cook it from any meat.
Cooking goulash can also include the use of meat offal. So, housewives often cook goulash from the heart or liver.
Making a real goulash
Many people ask how to make delicious goulash. Hungarian real goulash soup is prepared from beef, which is well-fried in advance in bacon and onion in a cauldron (you can also cook in a slow cooker). After adding tomatoes, fried potatoes, hot water, flour, sweet pepper and necessarily paprika.
Goulash is Hungarian food, and Hungarians like everything hot. And this is exactly how your dish should turn out, which is impossible to imagine without paprika. It turns out beautiful in view of the fact that this spice gives it a fiery appetizing color.
By the way, goulash can be not only soup, but also a great gravy for a side dish, which is served with mashed potatoes, rice, and other cereals.
Pork
How to make a delicious pork goulash? We take:
- 200 ml of water;
- tomato paste - 2 tbsp. l .;
- one onion;
- pork - 300 g;
- flour - 0.5 tbsp. l
Not sure how to make a delicious pork goulash? Follow these steps:
- Chop onion and meat.
- Put the meat in a hot skillet, fry until lightly crusted.
- Add the onions, close the lid, reduce heat to moderate and fry until the onions are ready.
- Salt and pepper the meat, add flour and stir.
- Add the tomato paste.
- Reduce the heat to the smallest, pour in water, stir well. Close the lid and let simmer for an hour and a half.
From beef
Now find out how to make a delicious beef goulash. Take:
- flour - 2 tbsp. l .;
- one medium onion;
- beef or veal tenderloin - 600 g;
- salt;
- vegetable oil (for frying);
- two tomatoes or tomato paste (2 tbsp. l.);
- 1 tbsp. broth or water;
- pepper.
Want to make a delicious goulash? Read the recipe below carefully. So, follow these steps:
- Cut the meat into small pieces so that they can be put in the mouth as a whole. Fry them in a hot skillet with vegetable oil. In this case, you should wait until the liquid released by the meat evaporates completely.
- Chop the onion finely. Send him to the meat. Fry food for 5 minutes.
- Peel the tomatoes and chop them finely. Send to the onion with meat. Instead of tomatoes, you can take tomato paste or ketchup. Fry for another 5 minutes.
- Sprinkle flour with vegetables and stir well.
- Then immediately pour in hot broth or water. Stir everything thoroughly and simmer the goulash until cooked under the lid.
- After pepper, salt, leave for 5 minutes to insist under the lid.
This goulash is usually cooked as hot. Therefore, serve it with the usual mashed potatoes.
By the way, you can also add chopped carrots to this dish along with onions, and along with tomatoes - bell pepper. It will turn out very tasty. And if you want to make real goulash, then 20 minutes before readiness, send a little chopped potato to the meat. As a result, you will get a thick soup.
Pork with gravy
Many housewives wonder how to make a delicious goulash. The recipe for cooking is the following. This appetizing and uncomplicated dish is already almost forgotten, Soviet classics. Sometimes it’s good to recall old recipes and please yourself and your home with unpretentious creation of goulash with gravy. So you will need:
- 1 tsp Sahara;
- 400 g of pork;
- one onion;
- tomato paste - 1 tbsp. l .;
- 1 tsp dry adjika;
- salt;
- two bay leaves;
- 0.5 tsp red pepper;
- flour - 1 tbsp. l .;
- 3 tbsp. l lean oil.
How to make a delicious goulash? The recipe with a photo of the dish you want suggests these steps:
- Cut the pork into small pieces. It is better to take the neck or fillet. Fry in vegetable oil.
- Add chopped onions, salt and seasonings to the meat. Fry until the onions soften.
- After 10 minutes, add the flour, stir well and fry the meat to remove the flour aftertaste.
- Add sugar, salt, tomato paste and stir. Roast together for 3 minutes.
- Pour boiled water so that the meat is completely covered with it.
- Add bay leaf and cook for 30 minutes until the gravy thickens and the meat is soft under a closed lid. If you don’t really like gravy, dry the meat by holding it on the fire for longer, removing the lid.
Serve appetizing goulash with any kind of garnish: potatoes, buckwheat or rice.
From chicken
How to make chicken goulash tasty? We suggest you study the recipe for a delicious and inexpensive meal. You will need:
- four cloves of garlic;
- one carrot;
- one tablespoon of tomato paste;
- one chicken breast;
- one onion;
- salt (to taste);
- vegetable oil (for frying);
- ground black pepper.
Are you still asking how to make delicious chicken goulash? Follow these steps:
- First chop the chicken breast into cubes.
- Then grate the carrots and chop the onions.
- Put the breast on a hot skillet and fry it for 7 minutes.
- Add onions, carrots, peppers, salt and fry for another 3 minutes.
- Then put the tomato paste and water (50 ml) to dilute the paste. Stew for 3 minutes. Then add bay leaf, garlic and pour another 200 ml of water. Stew the dish for 20 minutes.
Serve the finished goulash with any side dish, for example, with pasta.
Bograch - Hungarian goulash in Transcarpathian
Bograch is a goulash cooked in a cauldron. This unusually delicious dish is very popular in Transcarpathia. You need to have:
- 600 g of potatoes;
- 300 g of bacon;
- 1 kg of beef (ribs);
- 2 carrots;
- 200 g tomato;
- 200 g sweet pepper;
- 300 g onions;
- paprika - 3 tbsp. l .;
- half hot pepper;
- 2 heads of garlic;
- a bunch of parsley;
- salt - 1 tbsp. l .;
- a bunch of green celery or dill.
Cooking process:
- Cut the beef into pieces. Cut the bacon into small pieces.
- Peel and chop the onion into thin half rings.
- Peel the carrots and grate on a coarse grater.
- Send chopped bacon to the cauldron, pour in vegetable oil (2 tbsp.). Fry the bacon over low heat for 15 minutes, stirring constantly.
- Add the onions and fry them until slightly golden, stirring occasionally.
- After pour the carrots and simmer for 3 minutes.
- Add paprika, stir well so that the spice absorbs all the fat and is evenly distributed.
- Send chopped garlic, hot pepper and meat to the cauldron. Pour in some water. She must cover the meat completely.
- Boil the meat, reduce the heat and simmer the beef for 1.5 hours.
- Peel the potatoes and cut into medium-sized cubes, chop the tomatoes into small cubes, chop the greens, peel the seeds and chop.
- Sprinkle salt half an hour before the meat is ready. When the beef is almost ready, send tomatoes, potatoes and peppers to the cauldron. Stew until all components are cooked.
- Send ½ of the greens to the bograch and boil the food a little.
Ready-made goulash in Transcarpathian immediately serve to the table, sprinkled with chopped herbs.
Chicken goulash in a wheat bun
In this case, the chicken fillet is cooked with herbs, tomato paste and spices, and served in half cut bread. You will need:
- half a lemon;
- a bunch of parsley;
- chicken fillet - 400 g;
- tomato paste - 3 tbsp. l .;
- a bunch of green onions;
- flour - 2 tbsp. l .;
- spices (to taste);
- four wheat rolls;
- frying oil.
Manufacturing technology:
- Cut the chicken fillet into a small cube, marinate half the lemon in spices and juice for 40 minutes. Fry with herbs.
- Add tomato paste, pour water (300 ml), add flour, stir. Simmer until cooked.
- Cut the buns in half, remove the crumb from them. It’s better to take yesterday’s pastries, because they will not deform and crumble like fresh ones.
- Put the finished goulash inside the buns. Boil the potatoes.
Mushroom goulash
This dish is an excellent substitute for meat and is prepared for a lean day. Take:
- flour - 1 tbsp. l .;
- salt;
- two onions;
- 500 g of champignons;
- vegetable oil - 3 tbsp. l .;
- garlic (to taste);
- 1 tbsp. l ketchup;
- ground pepper black;
- favorite spices.
Cook this dish as follows:
- Rinse and boil fresh mushrooms for 10 minutes, fold in a colander. After chop.
- Peel the onion, wash and chop finely.
- Heat the pan, pour vegetable oil on it. Fry the onions and mushrooms slightly over moderate heat, stirring.
- Peel the garlic and crush.
- Send spices and garlic to the mushrooms, simmer for 10 minutes until tender.
- Sprinkle mushrooms with flour, add ketchup. Pour in some water if desired. Season with pepper and salt and simmer for a couple of minutes.
Serve the cooked mushroom goulash hot with mashed potatoes or a salad of fresh vegetables.
Beef with Prunes
This goulash is especially good with buckwheat porridge or mashed potatoes. We take:
- 600 g of beef;
- 1 tbsp. water or chicken stock;
- 150 g of prunes;
- salt;
- one onion;
- vinegar 9% - 1 tbsp. l .;
- a pinch of pepper;
- 4 cloves (optional);
- 4 tbsp. l lean oil.
Prepare this dish as follows:
- Boil the kettle first. Soak the prunes in hot water for 10 minutes.
- Wash and dry the meat, cut into thin pieces.
- Peel the onion, wash and cut into half rings or rings.
- Fry the onions in a hot skillet with vegetable oil until golden, stirring.
- Add the meat and fry over moderate heat until half an hour ready.
- Send prunes to the meat, simmer over low heat for 10 minutes.
- Pour in water or broth, let the liquids boil. Stew goulash under the lid over low heat for 5 minutes.
- After add vinegar, pepper, salt and cloves. Stew the dish for half an hour.
Serve the finished goulash on the table with your favorite side dish.
Beef goulash soup
Beef goulash soup with bell pepper and potatoes is a great option for a delicious dinner or lunch. Hearty, simple and very tasty! You will need:
- one bell pepper;
- 600 g of potatoes;
- beef pulp - 500 g;
- one onion;
- salt;
- tomato paste - 3 tbsp. l .;
- three cloves of garlic;
- ground black pepper;
- seasoning (to taste).
Cook this goulash like this:
- Chop the onion, cut the beef in medium pieces, peel the bell peppers from the seeds and cut them into tiny cubes.
- Pour in sunflower oil into a hot pot and pass onion in it for 3 minutes.
- Add meat, salt and fry for another 3 minutes.
- Then pour so much boiling water so that it covers the meat completely. Cook on low heat for half an hour.
- Peel and chop the potatoes with a medium dice.
- Add pepper and favorite seasonings, potatoes to the meat. Pour boiling water over again so that it completely covers the dish. Cook another 20 minutes.
- Add Bulgarian pepper and tomato paste at the very end. For the sake of sharpness, you can send a little adjika to the pan, but this does not have to be done.
- Salt to taste, add garlic and cook for another 15 minutes.
Fragrant and tasty dish for lunch is ready. Enjoy your meal!