12 March 2016 455

It is easy to conclude by the name that the goulash is Hungarian in origin from Hungary. "Goulash" in the language of the Hungarians means "shepherd". The fact is that originally goulash was prepared by shepherds from the products available to them under the open sky.

But this dish is not disdained and titled persons, so goulash is sometimes called "royal" soup. Hungarian goulash has a red tint and a consistency of dense soup. His color was obtained with the help of paprika, which was discovered in the XVIII century.

Traditionally, Hungarian goulash is made in a cauldron. There is an opinion that cooked there, it comes out the most delicious and fragrant.

You can repeat this delicious Hungarian dish at home with the help of the recipes below.

Detailed instructions for cooking goulash in Hungarian style from beef

For preparation you will need:

  • Beef - 600 g;
  • Potatoes - 1 kg;
  • Sweet pepper - 1 piece;
  • Onion - 3 pcs .;
  • Tomatoes - 5 pcs .;
  • Tomato paste - 2 tbsp. l;
  • Vegetable oil - 4 tbsp. l;
  • Paprika - 2 tsp;
  • Garlic - at will;
  • Salt, greens - if desired.

Preparation:


It is recommended to serve goulash in Hungarian style with dumplings. They are prepared quickly: one egg salt, add flour and knead thick dough. Dough put in a plastic bag for a quarter of an hour in the refrigerator. Then boil the water, throw dumpling there, manually tearing them from the dough. Brew a few minutes.

Another interesting version of cooking goulash in Hungarian - in pots

Ingredients for 5-6 servings:

  • Beef - 750 g;
  • Potatoes - 1 kg;
  • Vegetable oil or fat - 100 g;
  • Onion - 2 pcs .;
  • Sweet pepper - 4 pcs .;
  • Tomatoes - 4 pcs .;
  • Paprika - 1 tsp;
  • Black pepper, red - if desired;
  • Salt - on request;
  • Garlic - 5-6 lobules;
  • Greenery - if desired.

Preparation:

  1. Wash beef, dry, cut into cubes 2 cm;
  2. Oil (or fat) to heat in a frying pan and fry the meat there until the juice is isolated. Spread the meat into pots;
  3. In the fat from the meat, fry the onions and also put them into pots;
  4. Wash potatoes, peel, cut into slices and fry. Spread in a pot over the onion;
  5. Wash bulgarian pepper, peeled from the middle and seeds, and cut. Place on top of potatoes;
  6. Wash tomatoes and chop. Put on the pepper;
  7. Add salt to the pots and add spices. Pour half the water, cook for 180 ° 40-50 minutes. Sprinkle with herbs and crushed garlic before eating.
  1. For this dish, it is advisable to take a saucepan with massive walls or cauldron.
  2. Cast iron dishes have great advantages in cooking goulash, providing a uniform heating, rather than thin-walled dishes.
  3. From enamel utensils should generally be discarded when preparing a dish.
  4. Pay special attention to the choice of paprika. Sweet or red delicacy paprika harmonizes with Hungarian goulash.
  5. Quality paprika has a rich red color, and it also slightly clings to the fingers. The darker the color of the paprika, the sweeter it is.
  6. An excellent option is the use of smoked paprika, your dish will get a nice fragrance of the bonfire.
  7. Fat in young beef will be light, milky. Good parts for extinguishing is considered a cutting without a bone, a shin, a scapula.
  8. Meat for a dish choose carefully. The success of the dish depends largely on him. It is best to use veal.

How to cook a real goulash in Hungarian on wood. Master class from the chef:

Bon Appetit!

Hungarian cuisine is extraordinarily colorful, because it developed at the intersection of two culinary cultures: Western European (as Austria and Germany are nearby) and Eastern European, so the recipes in it are varied and chic. Meat from Hungarians at a premium. The dish we offer to your attention today - goulash soup - will please lovers of thick appetizing first   dishes, first of all, men.

The pledge of delicious meat soup is good fresh meat, so treat it carefully. In no case beef should not be old, otherwise it will be stiff, even with prolonged cooking. Of course, this will negatively affect the taste, no recipe from this wins.

We select ingredients to cook Hungarian soup-goulash

The number of products in the recipe is based on 6 servings. Preparation time - 1 hour 50 minutes:



How to cook a thick and fragrant goulash soup? Preparatory work

  1. Meat must be pre-prepared: wash (only in cold water!), cleaned of veins and dried. Then gently, with a sharp knife cut into equal cubes with a width of about one centimeter.
  2. We prepare onions: we clean it from the husk, cut it into cubes of medium size;
  3. We will take peppers - they must also be washed, removed the peduncles with seeds and septa. You can remove the skins from them so that they do not come across in the soup. To do this, scald the vegetables with boiling water and hold them in hot water for about five minutes. After that, the peel will peel off and easily remove, this is important for our recipe. Grind the pepper pulp into cubes of medium size.
  4. If you use fresh tomatoes, then they definitely need to get rid of the skin. Do with them the same as with peppers - try out, the films can be removed very easily. After the fruit should be cut into cubes of the same size as the peppers were cut.
  5. We clean potatoes, we should rinse it and cut it into large cubes, the same size as meat was previously cut, original recipe. Potatoes should be left in a bowl with cold water, which should fully cover the sliced ​​vegetables.
  6. Garlic is peeled from the husk and either cut with a knife finely, or squeezed through garlic.

This was the preparatory work, and now we will deal with the main part of our recipe.


How to cook a thick and fragrant goulash soup from beef? Main job

  • Take a roomy pan with a thick heavy bottom or a deep cast-iron frying pan. Cast iron is generally very useful in the kitchen, despite the fact that many people consider it obsolete. It is completely environmentally friendly and generally has a lot of positive sides. Dry the bottom of the fire so that there is no splashing of water on it, heat the vegetable oil. Oil, incidentally, can be taken as deodorized, and any natural: sunflower, olive and even corn, a recipe that allows.
  • The fire should be slightly weaker. We spread the onion and fry it until it is transparent and soft. To do this, it must be well mixed. Onion after frying should be transferred to a bowl and set aside for a while, mixing it with a sweet dry paprika.
  • In a deep frying pan or in a saucepan (in the same vegetable oil), roast the meat so that a ruddy crust appears on it. You do not need to get ready for anything inside, but this process will take about 15-20 minutes.
  • After frying the meat, it is necessary to add previously fried onions, garlic and spices, tomato paste, pour a little water so that it only slightly covers the food, and put the stew, not forgetting to mix and pour water. It takes an hour, by the end of which the meat should be fully prepared and softened. And also soak up the aromas of spices and other additives.
  • After this hour, it's time to send the potatoes to the meat. But it does not have to be extinguished, they should be roasted together, so there should not be any excess water, but we will increase the fire quite a lot. In the process of frying potatoes, the products also need to be mixed, and roasting will take no more than five minutes.
  • After, if you cooked in a frying pan, you should put everything in a pan, add all the other ingredients (Bulgarian pepper and tomatoes), pour in water or broth and leave to cook all together. I must say that the recipe is very thick. In the original, the broth should barely cover all the other components of the goulash soup. But if you are not a big fan of this density, then pour in as much liquid as you like.
  • So, do not forget the salt and boil the beef soup for 15 minutes under the closed lid. Immediately after preparing the dish should not be served - let it infuse at least 20 minutes.
  • Piquant detail may be bacon or smoked bacon. They can be added as from the very beginning of cooking and fried with meat, and fry separately until crunch and serve soup with a slice of bacon.
  • Also, according to the Hungarian recipe, this soup can be served with dumplings. Forgot how to make dumpling? It's very simple - mix a stiff dough from 1 egg, flour and salt, hold it in the fridge, and when the soup is almost ready - throw the pieces rolled into balls into the boiling liquid - this will be dumplings. The Hungarian prescription provides for their availability, though they are called in the homeland a little differently. But this option of soup for a long time can not be insisted - the dumplings can swell strongly, and our soup will change the consistency.

Also you can watch a video on this topic.

Wash the beef pulp and cut into large chunks.

Peel the potatoes and cut them into cubes of medium size.


Grind 3 cloves garlic, onions cut into half rings.


Also we need from 1 to 2 carrots, tomato and sweet pepper, depending on the size. Carrot chop the strips, cut the tomatoes into cubes, chop the sweet peppers.


Prepare 200 ml. of red wine. You can use any for your taste, but I personally prefer dry.


In the cauldron, heat sufficiently a large number of   vegetable oil and put pieces of beef one by one. Fry the meat on high heat for about 5-7 minutes.


Add meat to onions and garlic. Stir and continue stirring for another 5 minutes.


Add tomatoes, peppers and carrots. Mix again, simmer for 5-7 minutes.


We add seasonings - ziru, black pepper peas, paprika, thyme and barberry. Stir and simmer for 5 minutes.


Pour in the wine, mix, cover, reduce the heat and simmer for 15 minutes, until the alcohol component of the wine evaporates.


Add potatoes to the pot, add water (about 1 cup), mix and bring to a boil. Cover and leave to stew for 20-25 minutes until the potatoes are ready.


5 minutes before the dish is ready add the finely chopped dill greens and salt.


Finished goulash In Hungarian, spread out on plates and serve with white bread.


Bon Appetit!

Cod in nuts

Hungarian goulash - a recipe for lovers of delicious, tasty and hearty meal. Goulash Hungarian is a recipe for those who like to surprise!

Goulash in Hungarian, no doubt, came to us from Hungarian cuisine and, as is usually the case, was changed by every mistress in his own way. Hungarian goulash - this is the first and second dish two in one: or thick meat soup, or braised potatoes with meat. Something very similar is in Russian cuisine, for example, I cook stewed potatoes a little differently.

Goulash Hungarian classic is traditionally cooked in a cauldron or deep frying pan, frying pieces of meat with bacon and onion until it gets blanch. Luke should be a lot, about one-third of the weight of meat. Then pour in hot water   and put out the meat. After that add roasted potatoes, peppers sweet and spicy, tomatoes, a little flour and stew until cooked. And, as far as I know, Hungarian cuisine is dominated by pork and lard, a sharp bacon for cooking meat dishes. This is the recipe for a real Hungarian goulash, and so it was prepared by poor Hungarian shepherds according to historical sources.

This Hungarian goulash can only be prepared by a true bearer of Hungarian culture and a keeper of Hungarian traditions. And I cook goulash in Hungarian from beef, as close to the original.

I strongly recommend you to cook just such goulash - the dish turns out amazingly delicious! I'm sure - after trying to cook Hungarian goulash once, you will certainly write or print this recipe, prepare it many times and recommend it to friends and acquaintances!

Recipe for Hungarian goulash from beef - ingredients:

  • Potatoes - 1 kg (8-10 large)
  • Beef - 600 g
  • Tomatoes - 500 g (5-6 medium)
  • Onion - 350 g (3 large)
  • Pepper Bulgarian - 170 g (1 large)
  • Tomato paste - 2 tbsp (50 g)
  • Burnt pepper - 1 pc
  • Vegetable oil - 4 tbsp.
  • Garlic - to taste
  • Paprika - 2 tsp.
  • Greens, salt - to taste

For cooking goulash in Hungarian, it is better to take a cauldron, a bowler or a pot with a thick bottom. I cook goulash in a heavy gooseberry. The volume of my gusyatnitsa 4 liters.

How to cook Hungarian goulash from beef - detailed description

Pour some of the oil and reheat it. In a red-hot oil we throw the chopped onions and fry them.

If you add a piece of lard, then the fragrance will be real.

While the onions are fried, fry the meat in the next pan.

I never fry it, but just brown in a hot oil for a couple of minutes.

As soon as the meat juice begins to stand out, I remove the frying pan from the fire.

Meat should be cut into approximately the same cubes 2 * 2 cm.


In the fried onion add paprika and quickly stir.

Another minute fry.



We spread the meat from above, add crushed garlic.



We mix it well.


We pour water so much that it covers the meat.

Meat must be stewed, not cooked.


Add the tomato paste. The paste gives color and sourness, but you can not add it.


Simmer on low heat for at least an hour. Must get a thick tasty meat sauce.

On this preparation it is possible to finish and lay out meat on plates - delicacy =)

But the goulash is not ready yet, we add the following products.


Potatoes cut into cubes about the same size as the meat and put into a saucepan.


Just large chop the Bulgarian pepper and send it in a potato with meat.

Pepper is better to take a colorful - for beauty.


Tomatoes, too, cut into approximately the same pieces as the rest of the vegetables and piled into a saucepan.


Add chopped greens and hot pepper, salt to taste.

I do not peel pepper from seeds, but I make a small incision in it.


Stir the contents of the pan and set it on a slow fire. Do not rush to add water.

Hungarian goulash is a thick soup made of meat and vegetables. Tomatoes and pepper will start up the juice, and then you can add water just enough so that it only covers the vegetables and meat.


So I added water 10-15 minutes later.

You can regulate the density of soup yourself and pour more water.


Bring to a boil and simmer on low heat until the potatoes are ready.

The acid from tomatoes increases the cooking time.


Hungarian goulash is very good as an independent dish, to which you can serve fresh greens and vegetables.


Caloric content of goulash in Hungarian = 100 kcal

  • Proteins - 6.2 g
  • Fat - 3.8 g
  • Carbohydrates - 9.5 g

Despite the low calorie, the dish is not dietary and does not apply to dishes from the category of proper nutrition. Goulash in Hungarian is more suitable for lunch, for dinner such a dish is too heavy. But, despite all this, Hungarian goulash with beef is very tasty! Bon appetit, friends!

  • 2 liters of strong beef broth
  • 600 g of beef for extinguishing (neck, spatula
  • 150 g of fat boiled and smoked bacon
  • 600 g of potatoes
  • 1 large onion
  • 1 large red sweet pepper
  • 1 red chili pepper
  • 1 medium carrot
  • 3 cloves of garlic
  • 1 tsp. cumin seeds
  • 1 tbsp. l. sweet peppers
  • 250 ml of red dry wine
  • salt, ground hot red pepper

For chips (dumplings):

  • 100 g of flour
  • 1 egg
  • a pinch of salt

STEP-BY-STEP PREPARATION FOR PREPARATION

Step 1

Peel and cut the onion into small cubes. Cut the meat into cubes with a side of 2.5 cm. Peel the potatoes, cut them like meat, pour water.

Step 2

Slice the brisket into small cubes. Heat a thick-walled pot on high heat and put the brisket. Fry until all the fat is over. Take out the resulting cracklings noise. Put the onion in a pan and fry in the melted fat over medium heat, stirring until it turns slightly golden.

Step 3

When the onion is ready, pour the sweet paprika and fry for 1 minute, constantly stirring so that it does not burn. Add meat and increase the fire to a strong one. Fry until all the meat is covered with a crust.

Step 4

Finely chop the garlic. Slightly rub cumin in a mortar, it should not turn into a powder. Add the garlic and cumin to the meat, cook for 2 minutes, then pour the wine. Bring to a boil and cook for 5 minutes. Pour in 2 cups of hot broth, the meat should only be lightly covered. Extinguish meat 1,5   h on low heat.

Step 5

Peel and cut the carrots in circles. Bell pepper   peel and seed. Cut chili pepper along in half, remove seeds and chop. Add to the meat potatoes, carrots, sweet and hot peppers   and increase the fire to medium. Stir and cook for 5 minutes. Then pour in the hot broth, cover the pan with a lid and cook the goulash 20 minutes. Salt and pepper a little with red pepper.

Step 6

Lightly beat the egg with a pinch of salt, pour in the flour and knead the dough. Pinch off pieces of dough the size of a small cherry and lay it on a flour-dusted board. Boil the chips in boiling salted water, 2-3 minutes, and put in a bowl of goulash. Chipettes can be cooked right in the soup, but only if you eat it all at once.

Rub the dough for the chips on a large grater - so it will be faster.

To the mistress of the note

   A real Hungarian goulash is a hearty thick soup made from the simplest foods: meat, potatoes and onions. The color and aroma of goulash is given by the famous Hungarian paprika, and not tomatoes at all. In Hungarian cuisine, they appeared relatively recently.

There are many goulash options, in each area. Somewhere add smoked sausages, somewhere vermicelli, somewhere put the roots for flavor. Meat, too, use a variety of - beef, pork, lamb. Goulash is cooked in a baitar way from smoked pork, while Hungarians living in Romania use sauerkraut instead of potatoes.