Each of the dishes has its own origin. No one can say, for example, that steamed turnip was invented, say, in Germany - this dish is purely Russian. And beef goulash with sour cream, as a matter of fact, goulash in general is a truly Hungarian dish, but in this country it is served on the table as a soup, that is, thinner, although it can be made as a main dish for different tastes. And in Hungary they like goulash to have a burning taste, for which they add hot pepper, and the color of the dish to suit your taste is the same burning red as fire.
So, how to cook beef goulash. To begin, consider the recipe for a delicious goulash in Hartobad style. To cook this delicious dish, we’ll take a little less than a kilogram of beef (preferably juicy), one kilogram of potatoes, fat (one hundred grams), one onion, four sweet peppers and four tomatoes, you need a large spoonful of flour, a little red and black pepper ground, marjoram, and, of course, salt.
We wash the meat and cut into cubes of the same size. Now we process the vegetables, peel and finely chop the onion and fry it until golden. We remove it from the fire, add spices, meat, a little water to it and simmer with constant stirring. When the water boils, add if necessary.
When the meat becomes soft, add chopped potatoes and stripes of red pepper, stew a little, then add the tomatoes, add water and leave to stew until cooked. In principle, you can add noodles or dumplings - so that it is very much in Hungarian. Directly in goulash, or separately as a side dish. Depends on the amount of thieves added, we will have goulash as a main dish or as a soup. Here's how to make beef gartobad goulash.
Continuing the Hungarian adventure? Then imagine goulash segedinsky. For it, you need to take the shoulder portion of pork (more than half a kilogram), two onions, three large spoons of fat, three sweet peppers, three large spoons of tomato puree, a half kilogram of sauerkraut, a glass of sour cream, a small spoon of caraway seeds, two cloves of garlic and two spoons of flour .
Here's how to cook beef goulash segedinsky. We cut the meat, as always for goulash, into cubes, chop the onion finely, fry, add pepper and a little water, and when the water evaporates, add the meat and simmer under the lid for about ten minutes.
Combine finely chopped red pepper, garlic and caraway seeds with tomato puree, mix, add a little water and dump everything into the meat. Stew for another half an hour, add sauerkraut and leave to stew for another half hour. Now it remains to stir the flour with sour cream and add to the goulash, after which we stew another ten minutes without a lid. How? Is it difficult to make beef goulash from Segedinsky? It’s quite difficult and long, but it turns out very tasty.
How to make beef goulash in some other way? The ingredients can be very diverse. But one rule must be observed: meat is always cut into cubes. Be sure to use some vegetables, onions are certainly present and pepper. If instead of sauerkraut in the Szeged’s recipe, pickled cucumbers are used, then the goulash cooked according to this recipe will look like a completely new dish. And you can also take at least hunting sausages instead of meat - it will also be delicious. On the side, you can use noodles, pasta or (in Hungarian) dumplings.
Finally, we’ll tell you how to make goulash for the lazy. To do this, cut the meat into cubes, as usual, carrots and onions, put everything in a bowl and put in the microwave for five minutes, turned on at full capacity. In a glass, we will dilute the flour with salt, mix everything with meat and put again in the microwave for ten minutes - you can already without a lid. That's all.