In Russia, goulash is considered to be a meat addition to any side dishes. In fact, goulash is a thick soup that has arrived to us from Hungary. Traditionally cooked beef goulash with potatoes and lots of bell pepper. This article will offer some recipes. Goulash with potatoes can be served as a first or second course.
Classic goulash cooking
We offer to cook goulash as it was once cooked by Hungarian shepherds. The only thing we will change is the way of cooking. If the shepherds used a pot and a bonfire, then out of habit we will make a dish on gas. We recommend not using a pan, but a deep thick-walled pan or cauldron to make the goulash with potatoes even tastier.
Ingredients:
- a pound of potatoes;
- 500-600 grams of beef tenderloin;
- three large tomatoes;
- two large bell peppers;
- bulb;
- carrot;
- three cloves of garlic;
- salt and pepper;
- 400 ml of water.
If you don’t have fresh tomatoes, you can easily replace them with tomatoes in your own juice. It will be enough one can with a volume of 400 ml.
Cooking classic goulash
Traditionally, the ingredients are fried in lard. If you don’t have it or you just don’t like the taste of fat, then use sunflower or butter.
- Rinse the meat, cut into pieces of 5-6 centimeters, remove all films and cores.
- Melt butter or lard in a pan, fry the onion until golden brown, add meat, salt and pepper. Fry over high heat for 5 minutes.
- Reduce heat, pour a glass of water and simmer for an hour under the lid.
- Dice tomatoes and peppers, carrots in round pieces, and finely garlic. Put the vegetables in the meat, pour another glass of water, simmer for 20 minutes.
- Cut the potatoes into cubes, lay out to the rest of the ingredients. Cover and simmer another 15 minutes.
Remove the goulash with potatoes from the stove, but do not rush to pour into the cups. The dish needs to be infused for 10 minutes - so it will be even tastier.
A simple recipe for goulash with potatoes
It happens that you want to cook something unusual, new, but there’s absolutely no desire to go to the store. What to do if there are no the most important vegetables - tomatoes and peppers for cooking traditional goulash with potatoes? We suggest replacing the missing ingredients. Of course, replacement is not recommended, but in this case the dish will turn out to be very tasty, fragrant and rich!
Products for cooking:
- 500 grams of beef (we do not recommend replacing it with pork, the taste will turn out completely wrong);
- a pound of potatoes;
- 2 cups of thick tomato paste;
- three tablespoons of ground red paprika;
- carrot;
- bow;
- basil, dill, green onions;
- salt and seasoning;
- garlic - 3 cloves or two teaspoons of dry ground.
Cooking simple goulash
We recommend using a thick-walled pan or cauldron for cooking. Another important condition is a tight-fitting lid.
- Rinse the meat well, remove all films and cores, cut into portions of 5-6 centimeters.
- First fry the onion, sliced in rings, add the meat, chopped into strips or round carrots. Once the vegetables are soft, add the tomato paste and paprika, mix, fry for 2-3 minutes. Salt, season, pour a glass of water, stew for an hour.
- Wash the potatoes, peel them, cut into larger cubes, put them into the meat with the broth, add chopped garlic, pour one and a half glasses of water and simmer for 20 minutes.
- Grind greens, send to goulash, cover and remove from heat. Let the dish brew for 10-15 minutes before serving.
Goulash can be served with sour cream or mayonnaise, and served with grated cheese. This, of course, is a departure from the traditional presentation, but time passes, and tastes change!
Next, we offer to cook goulash with potatoes in a slow cooker.
Goulash, like from a stove
No wonder many women are so fond of cooking in a slow cooker! In many cases, a miracle pan helps to save not only time, but also strength. And what dishes come out of the slow cooker! They are stewed, aromatic, juicy, as if they were cooked in a real Russian oven! Goulash with potatoes is also fantastic.
It will be required from the ingredients:
- 500 grams of beef;
- a pound of potatoes;
- two bell peppers;
- two tomatoes;
- bulb;
- carrot;
- three cloves of garlic;
- greens;
- seasonings and salt.
You can replace the tomato paste, and pepper - paprika, at your discretion.
Cooking goulash in a slow cooker
Cooking is a little easier than using the two previous recipes, as you need to monitor cooking only when frying.
- Cut the meat into cubes or longitudinal pieces, onion in half rings. Fry the onion first, then add the meat. No need to extinguish! Next add carrots, tomatoes (tomato paste), peppers (dried paprika), seasonings, salt, garlic. Fry for literally 5 minutes, then transfer to the multicooker bowl.
- Cut the potato into large pieces, lay out to the rest of the ingredients. Pour enough water so that it covers the potatoes with two fingers. Set the Extinguishing mode.
- As soon as the pan signals the completion of cooking, chop the greens and send to the goulash. Cover and wait 10-15 minutes.