Hungarian goulash is the first dish, which uses a large amount of meat, a variety of vegetables and many spices. This dish is traditionally made from beef. However, you can find cooking options for game, lamb, chicken, and fish. By adding pork instead of beef, you can get too greasy a dish, veal goulash soup - not tasty and rich enough.
Dish history
Initially, a dish with various additives was prepared on a fire in a cauldron. Goulash was considered the traditional food of Hungarian shepherds, and its recipe had rather ancient roots dating from the beginning of the 9th century. The goulash is pronounced in Hungarian as "guiyash", which means "shepherd" in translation.
Currently, due to the excellent taste of the dish, the indigenous people of Hungary call it nothing more than royal soup. It is prepared in different ways, but the main ingredients remain unchanged: meat, potatoes, tomato and bell pepper.
Until now, experienced chefs can not decide how to classify this dish. Consider it soup or take it to the main course and cook as a stew with gravy. Based on this, the Hungarian goulash (photo of the dish is in the article) decided to identify in a separate category. However, some housewives do not stop cooking the dish as the first, while others consider it the second.
About noodles and dumplings
However, someone might think that Hungarian goulash is an ordinary roast, containing meat, vegetables and gravy. But this is not so. Goulash soup is a rich, thick, as well as spicy soup with large pieces of beef meat and potatoes. A cooked dish is served portionwise in plates with a bite of white bread.
In addition, you can find recipes in which tarhoni or dumplings are found as an additional main component. In different parts of the state, as a part of Hungarian goulash, these components are prepared in different ways. They may vary in shape and size. There are small ones, wiped with a sieve, or, conversely, large ones, more like dumplings. They can be boiled right away in goulash or cooked separately, and then added to the cooked soup. They are also sometimes fried and only then cooked.
Classic Hungarian Goulash Recipe
A dish prepared according to this recipe turns out to be very fragrant and incredibly tasty. It is prepared from beef and with the addition of chips, which are small dumplings made from cool dough. Chefs from Hungary often add a little garlic, ground nuts, sweet paprika and fresh chopped herbs to the dough.
For cooking, you need such components:
- beef pulp - 1.2 kg;
- potatoes - 1 kg;
- onion - 4 pcs.;
- garlic - 3 teeth .;
- pepper - 1 pc.;
- tomato - 1 pc.;
- lard - 100 g;
- Hungarian paprika - 20 g.
Practical part
Begin the cooking process with the preparation of fat. It should be cut into small pieces and put out a little, using a cauldron or pan with a thin bottom. While the fat is fried, it is worth doing onions. It must be washed, cleaned and ground. Add to the bacon with paprika and fry until golden brown. Then the fire should be reduced to a minimum and pour finely chopped garlic into the pan in advance. Put out the ingredients a few more minutes.
To prepare goulash in Hungarian beef, meat without bone is suitable: a shoulder blade, back and shank. The selected part should be cut into small pieces, salt, sprinkle with sweet pepper, caraway seeds and put in a pan. Ingredients need to pour 100 ml of boiling water and continue the cooking process for another hour, regularly stirring the contents.
Vegetables must be thoroughly washed. Peel the potatoes and cut into squares slightly exceeding the size of the beef pulp. Cut the pepper in the same way. Put the prepared vegetables on top of the meat and stew for another 15 minutes. After the allotted time, cut the tomatoes and add them to the pan. If necessary, pour hot water in Hungarian goulash so that the liquid covers all the ingredients. In order for the dish to be completely ready, it is necessary to boil it for another quarter of an hour.
Cooking goulash dumplings
If you stick to the classic Hungarian goulash recipe, the next step in preparing the dish is to create dumplings.
To do this, you need the following products:
- garlic - 3 teeth .;
- flour - 4 tbsp. l .;
- egg - 1 pc.;
- greens - a bunch.
Start cooking with a batch of dough. It should be pretty cool and tight. To do this, combine flour, egg, chopped herbs and garlic. With wet hands, you need to mold small dumplings from the dough and immediately lower them into goulash. After this, you need to boil the soup a little more.
Hungarian goulash: recipe with photo
Goulash is traditionally made from beef. The recipe below is no exception. With the help of beef pulp, vegetables, various spices and a glass of wine, adhering to the recipe, you can get a mouth-watering and tasty dish. It is said that during the Austro-Hungarian war they were fed soldiers who walked about 30 kilometers daily.
For cooking, you will need the following products:
- beef - 1 kg;
- potatoes - 700 g;
- onion - 2 pcs.;
- garlic - 3 teeth .;
- pepper - 2 pcs.;
- tomato - 1 pc.;
- carrots - 2 pcs.;
- red wine - 200 ml;
- greens - a bunch;
- spices to taste.
Step by step recommendations
To cook Hungarian goulash, you need to rinse and cut the beef pulp into medium-sized pieces. Peel and cut the potatoes into squares. Peel, wash and chop onion and garlic. Using a press, chop the garlic in half rings.
Wash carrots, tomatoes and peppers thoroughly. Tomato and bell pepper cut into squares, peel the carrots and cut into straws. Prepare the required amount of wine according to the recipe.
In a pan, heat a small amount of sunflower oil and put the beef meat inside. Fry for a quarter of an hour. Next, add chopped onions and garlic. Combine contents and simmer a little more.
Add prepared vegetables: tomato, pepper and carrot. Stir again and simmer a few more minutes. As time passes, season the goulash with seasonings. You can use a little zira, black pepper peas, paprika, thyme and barberry. Mix thoroughly and simmer for about 5 minutes.
After that, add the prepared amount of alcohol to the goulash being prepared, cover the pan with a lid, reduce the heat to a minimum and put out until the alcohol evaporates. Then you need to add water (about 200 ml) to the pan and pour out chopped potatoes. The dish should be cooked for about half an hour.
5 minutes before complete readiness, pour chopped greens into the pan and lightly salt. Serve goulash in portions in a deep bowl. You can enjoy the dish both at lunch, tasting it as the first one, and at dinner, treating home or guests with delicious goulash.