Hungarian national cuisine is famous for many interesting dishes. Among them, goulash occupies a special place. Initially, this product was considered the main food of local shepherds. For its preparation, beef was most often used. But, as you know, young meat is always better processed. Therefore, many people prefer to make veal goulash after all. This circumstance partly affects the method of its preparation.
In the best national traditions
Veal goulash is traditional food for Hungarians. It was customary to cook it in a cauldron over an open fire. In everyday life, this method is rarely used. Typically, an ordinary stove and a deep frying pan or pan with a thick bottom are required.
You may also need the following ingredients for work: 0.6 kilograms of pulp of the shoulder blade or the back of the calf 2 stalks of celery, a couple of onions, 30 grams of vegetable oil, 2 pods of sweet bell pepper, spices, 2 cloves of garlic, white wine and 2 ripe quince fruits .
Making veal goulash is easy:
- First, the products must be washed, and then carefully chopped. The meat should be cut into slices, pepper - large straws, and onions, garlic and celery - finely chopped. Quince can simply be crushed with slices, after removing seeds from the fruit.
- The first step is to fry the pieces of meat without adding fat and set them aside.
- Lightly pass onion in oil.
- Add meat to it, some wine and simmer under the lid for 40 minutes.
- Pour the remaining components, mix well and leave them to brew a little.
Such veal goulash can be served as an independent dish, sprinkled with fresh herbs in a plate. It is good to use boiled rice or pasta as a side dish.
Full lunch
Initially, goulash was considered a special version of thick soup. He could completely replace lunch, while combining the first and second dishes. Following ancient traditions, modern culinary specialists often make veal goulash with gravy.
In this case, you can use the following set of components: for 700 grams of calf meat 2 fresh tomatoes, onion, 60 grams of flour, 1 carrot, salt, 3 bay leaves, 6-7 peas of black pepper, as well as some water, vegetable oil and parsley .
The cooking process in this case will look a little different:
- First, the meat washed and dried with a napkin should be cut into pieces such as cubes or straws.
- Then you should chop the vegetables. To do this, it is better to cut onions in half rings, carrots - in small cubes, and tomatoes - turn using a regular blender in mashed potatoes.
- Meat is the first to be fried in oil. This can be done in a pan or in a saucepan. The process must be conducted on high heat until the juice that will be extracted from the meat, almost evaporates.
- Add onions and carrots, make the fire smaller and simmer everything under the lid for about 10 minutes, remembering to stir occasionally.
- At this time, in another pan, you must first fry the flour a little, and then, adding water, bring the mixture to a state of liquid sour cream.
- Add a little liquid to the meat and simmer another 25 minutes over low heat.
- 10 minutes before the end of cooking, combine the products and introduce the remaining ingredients.
Now the finished product will really look like a thick, fragrant and very tasty soup.
Habitual option
To make the dish more satisfying, the veal goulash recipe with gravy can be supplemented with potatoes. By the way, this is the most commonly used method in our catering establishments.
For this option, you need the following set of products: per kilogram of meat a clove of garlic, 3 onions, 4 potatoes, 2 tablespoons of butter, a couple of glasses of water, 120 grams of flour, as well as salt, dry marjoram, pepper, fresh herbs, paprika and cumin seeds .
Work should take place in several stages:
- First you need to melt the butter in a pan, and then lightly fry the chopped onion in it.
- Cut the meat arbitrarily into slices. After that, they need to roll in flour and also put in a pan.
- Add all the spices, finely chopped garlic, water and simmer for 2 hours over low heat. Periodically it is necessary to stir the mass so that it does not burn.
- Add peeled and chopped potatoes. After this, wait another 40 minutes. Salt with herbs and pepper should be added at the very end of the stew.
A side dish is not needed for such a dish, since it is already inside in the form of potatoes.