Almost every lover to eat the question "what is goulash" will answer with confidence: meat is in gravy. And it will be fundamentally wrong! Because goulash is not a boring dining dish, but a kind of culinary poetry. Properly prepared and prepared with a soul, it leaves an unforgettable taste experience.
A bit of history
Unlike many dishes, the authorship of this is established for sure. The owners of the recipe, no doubt, are the Hungarians. But even among them, heated debate does not subside about what goulash is: thick soup or still the second, with an abundance of sauce and in need of a side dish. However, the Hungarians are a little confused. Their goulash is a universal dish that successfully acts as a festive dish and at the same time willingly cooks on weekdays. Goulash is generally very democratic. It does not even require certain meat: there are authentic, traditional recipes based on lamb, beef, pork, game, poultry and even fish. The only thing that unites all varieties is spice and pungency in combination with a thick sauce. A firework of taste and aroma is what goulash is. And his recipes - a lot.
Just goulash: recipe with photo step by step
A dish can be prepared even with a minimum of ingredients, which are likely to be found in the refrigerator and on shelves in the cabinets of any thrifty housewife. For starters, we’ll build a basic pork goulash with gravy (photo). A pound of any part of the carcass, only fresh, not windward, is washed and blotted with paper towels, after which it is finely chopped across the direction of the fibers. In hot hot vegetable oil, the pieces are very quickly fried - almost at maximum heat. All whetstones should keep a distance between themselves; if there are a lot of them, we fry them in parts. Otherwise, the internal juice will leave pork. When all slices are browned, two chopped onions are poured. They become transparent - a glass of broth flows in, the container is covered with a lid, and the goulash is quietly stewed for an hour. When the liquid becomes not enough, you need to add boiling water - cold or raw water will kill the taste of goulash. Five minutes before the allotted time, a spoon of tomato paste is diluted in gravy and spices are poured: paprika, zira, laurel, marjoram, peas, salt. There should be a lot of them, but so that the diner liked it. If you did everything with love, on this day your family will know for the first time what goulash is. And she will understand that before that she called the dish so completely unworthy of such a title!
Real hungarian goulash
To try the original recipe, you have to buy a pound of tender veal. In a deep skillet, chopped onions (two pieces), carrots and slices of three cloves of garlic are fried in pork fat. After about six minutes, veal cubes are poured into the vegetables, which are intensively fried for several minutes. Then paprika (a spoon with a slide) and a pinch of caraway seeds are poured, a glass of water is poured in, and the goulash is stewed for about half an hour with a pour of liquid, so that as a result it is a whole liter. Four peeled tomatoes are chopped into small cubes, five potatoes - according to the meat slices. The base is pepper, salted, flavored with laurel and prepared vegetables and boiled until the potatoes are ready.
Medzhimursky recipe
Making a recipe for such a pork goulash (with photo) step by step is quite simple. It is advisable to add an equal amount of veal to it - so it will be tastier. First, half a kilogram of chopped onion (700 g of meat) is fried. Gilded - 2 crushed garlic and a third kilo of chopped mushrooms are added. After ten minutes of stewing, meat is poured and browned (both types). Spices and spices are added next: paprika, chopped pods of hot pepper, black pepper, thyme. Now an incomplete glass of red wine is pouring in. After half an hour of joint quiet boiling, cubes of potatoes are poured, tomato juice (a couple of spoons) is poured, if necessary, a little water. After a quarter of an hour you can join the mysteries of Hungarian cuisine.
Viennese goulash
The Austrians quickly borrowed a tempting dish from their neighbors. True, they got their own, different from the original, goulash. A recipe with a photo (step by step and explaining everything in detail) will help you prepare the Viennese variety of goulash. Of the four onions, frying is made; as soon as it finds a blush, meat sticks (preferably veal) are poured, 600 g. It is immediately sprinkled with ground hot pepper and shifted with lemon slices, devoid of skin and grains. After half an hour of languor, 2 cups of rich broth are poured. When the veal is softer, a couple of tablespoons of flour, mixed in water, and two tablespoons of natural tomato puree are added. When the sauce becomes thick, the goulash is seasoned with a glass of sour cream and rushes to the table with dumplings or noodles.
Gentle goulash
It is not known who invented such a variation, but the owners of the recipe considered it to be the best pork goulash. Step by step his creation is as follows:
- The meat (half a kilogram) is cut into small bars, sprinkled with an abundance of spices and left for 25-30 minutes to marinate, then quickly fried until blush.
- In meat juice, frying is made from chopped two onions, large carrots and thick bell pepper.
- Vegetables are sent to pork, flavored with real tomato juice (half a glass), pepper and salt. Extinguishing will last about half an hour.
- Goulash is sprinkled with two tablespoons of flour, mixed and poured with any broth - so that the sauce is very thick.
- After a few minutes of stirring, cream is poured to dilute to the desired density.
A couple more minutes of boiling - and the fire is extinguished. You can let the goulash be saturated with aromas for about five minutes and call the hungry to the table.
Welsh goulash
And there is one! Moreover, it is fundamentally different from those already described. Probably the biggest difficulty will be to get a turnip. But you should try if you want to try absolutely amazing goulash with gravy. The recipe with the photo will look like this step by step.
- A quarter of a kilogram of good smoked bacon is cut into cubes, and the same amount of not very fat mutton is cut into cubes.
- Both ingredients are fried in ghee until a tan.
- The leek is chopped, the potatoes are chopped into cubes, the turnip is chopped finely. All vegetables should be taken as much as meat components - 250 g each.
- Meat and bacon are placed at the bottom of a large pot or distributed over several small ones. Above is a “blanket” of a mixture of vegetables. Spices are generously sprinkled: ground peppers (both red and black) with fragrant herbs such as Provencal and Italian herbs.
In the oven, goulash will spend from 20 to 40 minutes - depending on what size your pots are. And English fantasies on the Hungarian theme - to your culinary attention!