Some young housewives wonder what goulash is, how to cook this dish. The answer can be found in this article. This delicious product should be able to cook every loving wife who wants to heartily feed her beloved husband.
How to cook goulash
Here are some tips to help you make your meat ingredient amazingly tasty.
- For a pork dish, you need to take the neck or tenderloin, and if you decide to use beef, then the most delicious goulash will be from the shoulder blade or kidney.
- For juiciness, the meat is fried for the first five to seven minutes over high heat until a crust forms, which will retain all the juice inside the piece. Then you can reduce the fire and put out.
- The meat is ready for goulash. How to cook thick gravy? Use flour or starch.
- Having decided to make a dish with vegetables, you should know that the number of ingredients should be the same, that is, how much meat, so much and garden gifts.
- The most appropriate pan for cooking meat is cast iron or from another material, but with thick walls.
How to cook goulash: recipe with beef
Dice the meat, sprinkle with pepper. Heat vegetable oil in a pan and fry the product over high heat until brown, then transfer it to a thick-walled pan. Heat another surface, brown on it two tablespoons of flour (without butter), meanwhile, peel and chop a couple of onions and as many carrots. Bring vegetables to readiness in the container where the meat was cooked. Add to them 60-70 grams of tomato paste and flour. Transfer the ingredients to the saucepan to the main ingredient, add spices. Pour in water so that it covers food. To languish for an hour and a half under the lid. Serve with rice or boiled potatoes.
Goulash: how to cook pork
Cut meat into pieces, chop onion. Heat vegetable oil in vogue and fry the meat over high heat, add a second product. Cook for five minutes, then add a glass of hot water and cover with a lid, simmer for about half an hour. If you decide to use tomatoes, they need to be cut (it is better to remove the peel) and put in a pan for stewing with the rest of the ingredients. After the specified time, add a couple of tablespoons of flour, spices, if there were no tomatoes - add a few tablespoons of tomato paste or ketchup. Let stand for a while, introduce chopped greens and can be served.
Goulash: how to cook in Hungarian
Wash carrots, onions, tomatoes and peppers and cut into cubes, do the same with beef. In a pan, heat a few tablespoons of fat (lard), add vegetables and bring to a golden brown, pour a few tablespoons of Hungarian paprika. Hold on fire, then put the meat, be sure to pepper and salt. Fry at high temperature for 10 minutes, then pour a glass of water and simmer for an hour under the lid. Then add the remaining vegetables and a few chopped cloves of garlic, add more water (200-250 ml) and cook for about 15 minutes. That's all, the Hungarians usually add potatoes and simmer until the latter is cooked, but instead of tubers goulash can be served pasta, rice or buckwheat.
Conclusion
The cooked dish will become the crown and favorite in the house, if you follow the entire recipe and cooking time. Do not forget that special meat is necessary for goulash, only in this case lunch or dinner will be hearty and tasty.