Goulash - a dish of Hungarian national cuisine. It is a thick shepherd’s soup made from pieces of veal or beef, smoked bacon, paprika, onion and potatoes.
Our goulash, of course, has nothing to do with Hungarian. In our country, it is a boneless stew in the form of small pieces with a thick gravy with the addition of tomato sauce, which is served with a side dish - pasta, mashed potatoes, rice, buckwheat, etc. You can even say that the goulash that Russians know is Crown dish of Soviet catering. And no matter how we praise home cooking or modern trends in food, no, no, and nostalgia will flood, and suddenly you want a goulash, as in a dining room. Or like in a kindergarten in the USSR.
Let's try to cook Soviet goulash. Beef or veal is traditionally used, but it is not forbidden to make poultry goulash - meat No. 1 in Russia or its other species. In Soviet times, any part of the carcass was taken for this dish, and far from the best, even bone trimmings. Today we can choose the best pieces.
Routing
For starters - a classic goulash recipe, as in the dining room.
From the routing you can find out that the following products are needed for cooking:
- beef (brisket, shoulder, shredding, kneading), lamb and goat (shoulder), pork (neck, shoulder);
- tomato puree;
- onion;
- Wheat flour;
- melted animal fat.
100 grams of goulash contains:
- proteins - about 8 g;
- carbohydrates - 1.3 g;
- fat - 6.3 g.
The calorie content of the dish is about 160 kcal. It has vitamins: C, B 1 , B 2 , as well as iron and calcium.
Cooking technology for catering:
- The meat, boiled until half cooked, is cut into small cubes of 20-30 g and fried. Then pour water or broth, add sautéed tomato puree and sautéed and blanched onions and stew for about an hour under a closed lid. The broth is drained.
- The broth left after stewing is intended for making the sauce. Passer the flour so that the color does not change, mix with warm (55 degrees) broth and cook for about 8 minutes. Then wipe the onion and filter. Add spices (salt, pepper).
- Pour meat into the sauce and stew for about 15 minutes.
- Bay leaf is laid five minutes before readiness.
- It is allowed in goulash during cooking to put sour cream - 20 g per serving, garlic - 0.8 g per serving.
Judging by the description in the technological map, it will be quite easy to prepare goulash, as in a dining room. All products are available, the technology can be followed at home without any problems.
Goulash, as in the dining room, with beef
Now take a similar recipe and cook a popular catering dish at home.
Ingredients:
- meat - 0.6 kg;
- pasta or tomato puree - 3 tables. spoons;
- turnip onion - 2 pieces;
- flour - one table. the spoon;
- oil rust. (can be creamy) - 3 table. spoons;
- bay leaves - 1-2 pieces;
- black pepper peas - 3 pieces;
- water - three glasses;
- salt.
How to cook:
- Scrape the meat with a knife, wipe with a napkin, you can rinse slightly under the tap and dry with a towel. Cut it into long thin slices - straws. Salt and pepper.
- Dice the onion into small cubes.
- Fry the meat in a skillet in vegetable oil for about five minutes.
- Put the onions in the meat, then pour the flour, mix and fry for another 5 minutes.
- Pour three glasses of hot water, bay leaf, tomato paste into a pan with meat. Cover, simmer, stirring occasionally, for about an hour and a half over low heat.
While the tender goulash of beef and gravy is stewed, you can prepare a side dish - vermicelli and mashed potatoes.
Serve on a plate: a portion of the side dish and next to it appetizing slices of meat in a thick gravy.
Pork goulash
Pork is the most popular meat in our country. It is considered more delicious, tender and soft and, of course, much cheaper than beef. So, here is the recipe for goulash, as in the dining room, from pork. Someone will call this dish a usual frying with gravy, but this will not make it worse.
Ingredients:
- meat - 0.6 kg;
- onion - a pair of onions;
- tomato paste or tomato puree - 70 g;
- water - three glasses;
- flour - two tablespoons;
- bay leaves - 2 pcs.;
- salt and pepper.
Cooking:
- Cut the pork into small cubes, fry in a skillet in oil, so that the slices lightly brown.
- Put the tomato paste in the meat, mix and hold it a little longer on the fire.
- Pour in water, salt, add ground pepper, lavrushka, leave to simmer under the lid for an hour on low heat.
- Cut the onion into medium-sized cubes and lightly fry it in a separate frying pan.
- In another pan, with constant stirring, fry the flour until light brown.
- Pour the flour into a pan with onions, mix, pour a little broth from the pan with meat and mix again.
- Transfer the onion-flour mixture into meat, bring to a boil, stirring constantly.
- Remove from the goulash a bay leaf that has already given up its aroma and is no longer needed.
Goulash, as in the dining room, with pork ready. In addition to the classic mashed potatoes and pasta, you can prepare a side dish of vegetables or new cereals, which recently appeared on store shelves, such as quinoa.
Nuances
- Water and flour can be added or reduced as you wish, depending on the required density of the gravy.
- The finer the meat cut (and the fresher it is), the less water will be needed and the faster it will be ready.
Side dishes
A lot of dishes are suitable as a side dish:
- Crumbly porridge.
- Boiled pasta.
- Mashed potatoes.
- Boiled rice.
- Braised cabbage.
- Fried potatoes.
- Boiled vegetables.
- Beetroot stew.
Surely this is not all, because every housewife will be able to come up with something different.
To summarize
Now you know how to cook goulash, as in the dining room. This simple dish is a wonderful everyday option. You can take any meat, the main thing is that it be boneless. The "chip" of the Soviet goulash is a thick gravy.