Hungarian goulash is the most famous dish in the world, born in Hungary. And the most controversial too. The stew in tomato sauce, which many are accustomed to calling "goulash" has nothing to do with the dish, which is called goulash in Hungarian.

Introductory remarks about the famous Hungarian goulash

Goulash recipes are no less than borscht recipes. And how many disputes arise in his homeland - in Hungary and here in Transcarpathia in the process of preparing this dish! I heard such furious disputes only about borscht recipes. Battles here are not for life, but for death.

But it's just a folk dish. And, like every dish born in the depths of the people, goulash has an uncountable, astronomical number of cooking options! Let's not argue - let's cook.

Speaking about authenticity, I want to emphasize that Hungarian goulash must include meat (beef, pork, lamb), onions, paprika, fresh peppers, melted pork lard. Even potatoes are optional. There are recipes that don't include it.

All other vegetables (carrots, parsley root, celery, kohlrabi), spices (black pepper, cumin, etc.), chipotle dumplings, mushrooms, beans, beans, wine, vodka, and charred cherry tree firewood felled on a full moon are additions only to the base.

Another important point. It is most “authentic” to cook food in a special pot called “bograch”. Hence another name for the dish "bograch - goulash", that is, goulash that is cooked in bograch. In Hungarian, it is more correct to say "guiash" (from the word gulyás, which means "shepherd"), and not goulash.

Invented (apparently) by the shepherds of the Hungarian area Alföld, a thick soup is prepared here in Transcarpathia and in Hungary for big company, which is collected in the courtyard of a private house or in nature. For us, bograch goulash is a process, not just a meal in the fresh air.

The hero of our today's story does not fall under the traditional classification of dishes. It is too thick for a soup, and for a second dish it has quite a lot of liquid. Here the first, and the second - "in one bowler hat."

Hungarian goulash - recipe with options

Hungarian goulash - a classic recipe with a photo

The classic is most often called the recipe for Hungarian beef goulash, given by the apologist for Hungarian restaurant cuisine Karoy Gundel in his gloriously famous "Small Hungarian Cookbook". I would call this option a restaurant. It is most suitable for cooking goulash at home in the kitchen in cast iron cookware at any time of the year.

Ingredients

• Kilo of boneless beef (shoulder, shank).
• One and a half tablespoons of pork lard (categorically it was him).
• Three onions (80-100 g each).
• Twenty grams of sweet Hungarian paprika varieties "különleges", "csemege", "édesnemes".
• A kilo of potatoes.
• Bone broth or warm water.
• Two fresh green peppers.
• One fleshy tomato.
• A couple of cloves of garlic.
• Caraway.
• Salt.
• Chipetka (dough product, as for homemade noodles).

How to cook

The classic Hungarian goulash is very tasty, but too "sleek" and "even". It lacks the rural "texture" that is achieved in folk cooking options due to the smoke of a fire, the addition of a variety of vegetables, smoked lard or bacon, spicy red capsicum and souls of a big company.

After all, bograch - goulash is usually prepared by all participants of the event - from young to old, under the leadership of an extensive "neyni" (aunt) or a talkative "bacha" (uncle). This is how we smoothly move on to our family recipe for bograch in Hungarian or Transcarpathian.

Hungarian goulash soup - our family's recipe

Do not be afraid of its fiery scarlet color. Real good Hungarian paprika, which is used to make goulash, is never spicy.

We return the meat, pour a little hot water, salt a little. Simmer over low heat until meat is tender, adding water occasionally if needed.

Let's try the meat. Like? We add a little water, put fresh peppers, potatoes, hot peppers, cook until we start to like the taste and texture of the potatoes.

At this time, add water to the consistency we need - somewhat thicker than ordinary soup. Bring to a boil.

We peel and cut the tomato, throw it in an honest company, cook for a couple of minutes, pour in the wine, try it, straighten it with salt.

We remove the bograch from the fire, we smell it and look forward to it. Let the food brew and calm down. Goulash soup is ready! You can chop some greens into it. Pour into plates, pour into glasses dry red wine from our own cellars. Life is good!

I am often asked what kind of meat is best used to cook real Hungarian goulash? I don't have a clear answer. At home, we most often cook from pork or young beef. Initially, Hungarian shepherds cooked it from beef. Then, with the development and popularity of pig breeding, the dish began to be cooked from pork.

Today I will round off. I look forward to your comments. If the article was useful to you, then please send it to your social networks. Subscribe to my blog updates - many interesting meetings are yet to come!

We will prepare Hungarian goulash soup from a piece of beef shoulder. In the preparation of meat dishes, it is very important to choose the right main ingredient: it is necessary to take into account its fat content and juiciness. We will fry and stew the meat, so the shoulder blade is perfect for this dish.

step by step classic recipe cooking Hungarian goulash with a photo will clearly demonstrate each stage. It is necessary to strictly follow the instructions, it is thanks to her that you can cook goulash at home, which is served in the best restaurants in Hungary.

Various vegetables are used as a vegetable side dish. most popular: potatoes. carrot. pepper and onion. Tomatoes are also often used. and in their absence, they are replaced with sauce or pasta. Responsibly it is worth approaching the choice of spices. they should not be too much, and they should not interrupt the taste of meat.

Despite the lengthy cooking process, goulash is prepared quite simply. Let's try to cook Hungarian beef goulash soup and see it in practice.

Ingredients

• Beef
  (500 g shoulder)
• Onion
  (2 pcs.)
• Potato
  (500 g)
• Bulgarian sweet pepper
  (1 PC.)
• Carrot
  (2 pcs.)
• Garlic
  (2 cloves)
• Tomato sauce
  (1 tablespoon)
• Refined vegetable oil
  (a little for frying)
• Caraway
  (taste)
• Salt
  (taste)

Cooking steps

Let's prepare all the necessary ingredients.

We clean the onion and cut it into small enough pieces, add it together with vegetable oil to a frying pan with a thick bottom or to a suitable saucepan. Fry the onion until transparent and add a tablespoon of fragrant paprika to it.

Stir the ingredients until the pepper is completely dissolved.

We wash the meat under running water and cut into small pieces of equal size. Heat up a frying pan with a few spoons vegetable oil and fry the pieces of meat on all sides until golden brown.

We clean the garlic cloves, cut them finely enough, add them together with caraway seeds to the pan with onions and paprika. We send the fried pieces of beef to the same pan.

Mix the ingredients thoroughly, add half a glass of water, cover the pan with a lid and cook the meat for another two hours on low heat. Add more water during cooking and as the liquid evaporates from the pan.

We wash and peel the potatoes, cut the tubers into cubes and add to the pan with meat. Cook goulash over medium heat for 5 minutes. Peel the carrots and cut into small cubes. bell pepper(it is best to take red) rinse, get rid of the insides and cut into medium-sized pieces. Together with carrots, add pepper to the pan with meat, send tomato sauce or pasta there. Pour the pre-prepared broth or water at room temperature into the pan.

Bring the liquid in the pan to a boil, then cook the goulash for another 10-15 minutes over low heat under the lid. We remove the pan from the stove, let the goulash cool and brew for about 15 minutes.

We serve the finished dish and serve it with dumplings or brown bread. Hungarian classic goulash soup is ready.

Eminent chefs are already tired of arguing with each other about whether this dish belongs to the category of first or second courses. In this step-by-step recipe with photos, you will learn in detail how to cook a real, classic Hungarian beef goulash with chips. Having prepared and tasted this fragrant dish at least once, it will become one of your favorites, and possibly crown ones.

Hungarian classic goulash is a very fragrant, incredibly tasty dish, which is very often prepared with chips. The question immediately arises as to what these chips are. In fact, chipettes or, more correctly, chipette, are inextricably linked with goulash, and they are miniature Hungarian dumplings made from tough dough. Hungarian cooks and housewives often add garlic to the dough, as well as ground nuts, sweet paprika, and fresh chopped herbs.

How to cook Hungarian Beef Goulash

The classic Hungarian goulash is made from beef, the recipe has quite ancient roots and dates back to the 9th century. Real Hungarian goulash was cooked by shepherds in a cauldron on a fire, hence it was called bograch ("bogrács", which meant a cauldron).

Until now, they cannot reliably classify whether goulash is soup or stew with gravy. Therefore, they decided to classify this thick Hungarian dish in a separate category, moreover, one of the housewives prepares goulash for the first, and some for the second.

Ingredients

• Boneless beef pulp - 1.2 kg.
• Potatoes - 1.2 kg.
• Fine table salt
• Onion - 4 pcs.
• Garlic cloves peeled - 3 pcs.
• Ground sweet paprika - 2 tbsp.
• Bulgarian sweet pepper - 1 pc.
• Salo - 120 gr.
• Large fleshy tomato - 1 pc.

Step 1.

Fat should be cut into small pieces, then it should be fried for about one minute over medium heat in a cauldron or in a saucepan with a thick bottom.

After the allotted time, add chopped onion and a little paprika to the fried lard, cook with regular stirring until it acquires a faint caramel shade.

Step 3

Cut the beef flesh into medium pieces.

Step 5

Add garlic and sauté meat.

Pour the ingredients with half a glass of hot boiled water and continue cooking for another hour over low heat with regular stirring.

Step 6

Process sweet bell pepper and potato tubers, cut into medium cubes so that the size of each of them is slightly larger than pieces of beef. Put these vegetables on top of the meat and continue stewing for another fifteen minutes.

Step 7

Add the tomatoes that need to be cut into cubes, add more hot water so that it completely covers the stewed ingredients.

Our article will tell you how to cook beef goulash with gravy. This dish cannot be called unusual, new or trendy, but this is its peculiar charm.

Once upon a time, beef goulash was a much more common dish, thanks to which it could be tasted in preschool institutions and schools, student and factory canteens, buffets, restaurants and cafes. In Soviet times, this dish was prepared according to GOSTs, so the taste of goulash was almost the same everywhere. Modern culinary lovers have much more room for creativity.

Let's take a look at some great goulash recipes, each with its own benefits.

Dish features

Goulash is considered a Hungarian dish. However traditional recipe changed greatly. In the old days in Hungary, potatoes, bacon, bell peppers, and fresh tomatoes were added to this dish. Yes, even today Hungarians know a slightly different goulash, not quite the one that is common in the post-Soviet space. It is served not as a gravy with pieces of meat, but as a thick soup.

Surely all variants of beef goulash with gravy are good. Step by step recipes presented in our article will help you learn how to cook this dish.

Pay attention to the photo. Goulash is a harmonious union of tender meat stewed to softness with a thick aromatic sauce.

Taking into account the rather high cost of food at the present time, it can be quite attributed to the festive cuisine. And yes, it tastes just right.

The complexity of the process is average, but it will take a lot of time. Therefore, modern housewives prefer to treat guests with goulash at a solemn feast or serve this dish for a Sunday family dinner. But, of course, you can cook goulash on weekdays. This treat will definitely bring them many pleasant moments.

How to choose the best products?

Before preparing goulash with beef gravy, it is advisable to go to the market or to a specialty store. It is worth giving preference to homemade meat, with a rich taste and well-defined texture.

For goulash, choose any part without bones and fatty layers. Suitable tenderloin of beef or veal carcass. The meat should have a rich color and a pleasant fresh smell.

Before cooking, remove all fascia, tendons, fat and cartilage with a sharp knife.

We also need vegetables. For different recipes, their list is different. In any case, they should be fresh and sluggish, and seasonal ones are especially good, only plucked from the beds.

Classic goulash recipe

Hungarians add celery, paprika and other seasonings to the right goulash with beef gravy. You can follow their example or pick up your favorite spices. Do not choose too active ingredients for this dish. For example, suneli hops or a mixture of herbs are best left for other dishes. In goulash, the taste of meat should dominate.

If you have never cooked this dish before, use the following recipe. It is simple, but the result is excellent.

You will need the following products:

• 500 g of beef meat;
• 1 carrot;
• 1 medium sized onion;
• 1 st. l. tomato paste;
• 1 st. l. flour;
• 1 st. l. sour cream;
• vegetable oil;
• salt, bay leaf, peppercorns to taste.

Before preparing the beef goulash with gravy, sauté the flour in a dry frying pan and transfer to a bowl. Cut the meat into cubes the size of a finger, grate the carrots on a medium grater, chop the onion into cubes.

Brown the beef in a hot skillet with oil. No need to try to bring the meat to readiness, you just need to wait for a golden color. Transfer to a saucepan, stew vegetables on the remaining fat.

Combine the fried ingredients, add flour and spices, add pasta and sour cream. If the gravy seems too thick for you, add a little broth or water.

Put to stew on a small fire. Cooking time - at least an hour. The beef should be soft. Don't forget to stir the goulash occasionally.

Cooking in a frying pan

This method helps to cope with the task even faster. You already know the approximate proportions of the products indicated in the first recipe. But to cook beef goulash with gravy in a pan, neither flour nor sour cream is needed. And tomato paste can be replaced with fresh tomatoes or juice made from them.

Heat a deep frying pan well, load both meat and vegetables at once. First, cook the goulash over high heat, stirring with a spatula. Bring the tomato paste to a semi-liquid consistency with water and add to the pan when the meat, onions and carrots are golden brown.

Immediately reduce the gas and simmer the dish for another 40 minutes under the lid. When serving, this goulash can be garnished with sprigs of parsley or basil.

Multicooker option

Happy owners of modern technology can easily cook fragrant and soft beef goulash with gravy. You need to start by frying vegetables and meat.

Load chopped beef into a buttered bowl, add finely chopped carrots and onions. Set the "Frying" mode and cook with the lid open for 10 minutes. In a bowl, dilute 1 tsp with water. tomato paste, add 1 tbsp. l. sour cream and 1.5 tsp. flour. Pour the mixture into the bowl, stir. If you like bay leaf flavor, add this ingredient. Salt the dish. Turn on the "Extinguishing" mode, close the lid and set the timer for 1 hour. Then add spices and stew goulash for another 5 minutes.

Cooking in a pressure cooker

If you decide to make beef goulash with gravy in a pressure cooker, remember to be safe! In no case do not open the lid immediately, it is dangerous. After turning off, you must wait until the pressure cooker stops puffing and making noise; then you need to open the valve and release the remaining steam.

For this dish, even "age" meat is perfect. The pressure cooker will make it soft and tender.

To make the meat fragrant, before frying it must be sprinkled with pepper and salt and left for a quarter of an hour. Fry a pound of chopped beef in a pan, transfer to a bowl. Fry the onion and carrot in the same pan. For this recipe, you will need a lot of vegetables - as much as meat. Half a glass of minced tomatoes, fresh or in its own juice, dilute with the same amount of water, add a teaspoon of paprika. Pour into the vegetable mixture, simmer for 10-15 minutes.

Combine the ingredients in a pressure cooker, pour in an incomplete glass of beef broth. Let it boil with the lid open, then seal and simmer over medium heat for 40 minutes.

While the goulash is cooking, prepare the sauce. Mix half a cup of sour cream with a tablespoon of flour, rub thoroughly. Pour in half a glass cold water, bring to homogeneity.

After 40 minutes from the start of cooking, turn off the heat, let the pressure cooker cool slightly, relieve pressure, carefully open the lid. Add sour cream sauce to the bowl, stir, cook with the lid open for 5 minutes, stirring. The goulash will start to thicken. Add spices to taste if necessary.

Fragrant dish from the oven

This option will certainly be appreciated by lovers of unusual tastes. Looking to add some variety to a traditional recipe? Replace your usual sauce with beer sauce and cook beef goulash with gravy in the oven!

The beginning of the recipe is no different from other options: you need to brown beef, carrots and onions in a pan.

And then we will cook differently. Place the fried ingredients in a baking dish with a high rim, fill with dark beer. You will need 500 ml of foamy drink. Add bay leaf, salt a little, scatter peppercorns over the surface.

Send the deco to the preheated oven. Periodically it is necessary to check how the process is going by adding water. 10 minutes before the end of cooking, dilute half a glass of sour cream with a little water, add a small handful of flour (the more it is, the thicker the sauce will be). Stir and pour deco with goulash, evenly distributing the sour cream layer over the entire surface. Return the dish to the oven and brown a little more.

Beef goulash "like in kindergarten"

This taste is surely familiar to everyone. What is the secret of this dish? It is prepared very simply.

Cut 500 g of meat into cubes and fry in a cauldron over high heat. Add diced onion (250 g), mix. Tomato paste will need only 1 tbsp. l., it must be added to the meat and mixed. At the same stage, spices are also loaded.

The future goulash must be filled with water so that all components are completely covered with it. We cover the cauldron with a lid, put on a small fire and simmer for an hour.

You can cook such beef goulash with gravy and without flour, the dish will not suffer from this - it will be just as fragrant and tender. Yes, the sauce is quite thick. But in kindergartens, flour is added to goulash. It will take 1 tbsp. l. with a hill. It must be fried in a dry frying pan until it begins to emit a peculiar aroma, very appetizing and expressive. Then the flour is diluted with a small amount of water and added to the goulash for 5 minutes before the end of cooking.

What to serve with goulash?

Surely you have thought over the menu even before you cook beef goulash with gravy. Most housewives choose such an addition to this dish as mashed potatoes. This option is really good.

But he's not the only one. Boiled rice, spaghetti, fresh vegetables go well with beef goulash.

Description

Hungarian goulash soup we will cook from a piece of beef shoulder. In the preparation of meat dishes, it is very important to choose the right main ingredient: it is necessary to take into account its fat content and juiciness. We will fry and stew the meat, so the shoulder blade is perfect for this dish.

A step-by-step classic recipe for making Hungarian goulash with a photo will clearly demonstrate each step. It is necessary to strictly follow the instructions, it is thanks to her that you can cook goulash at home, which is served in the best restaurants in Hungary.

Various vegetables are used as a vegetable side dish, the most popular are potatoes, carrots, peppers and onions. No less often, tomatoes are also used, and if they are not available, they are replaced with sauce or pasta. The choice of spices should also be approached responsibly: there should not be too many of them, and they should not interrupt the taste of meat.

Despite the lengthy cooking process, goulash is prepared quite simply. Let's try to cook Hungarian beef goulash soup and see it in practice.

Ingredients

• 
  (500 g shoulder)
• 
  (2 pcs.)
• 
  (500 g)
• 
  (1 PC.)
• 
  (2 pcs.)
• 
  (2 cloves)
• 
  (1 tablespoon)
• 
  (1 l)
• 
  (1 tablespoon)
• 
  (a little for frying)
• 
  (taste)
• 
  (taste)

Cooking steps

Let's prepare all the necessary ingredients.



We clean the onion and cut it into small enough pieces, add it together with vegetable oil to a frying pan with a thick bottom or to a suitable saucepan. Fry the onion until transparent and add a tablespoon of fragrant paprika to it.



Stir the ingredients until the pepper is completely dissolved.



We wash the meat under running water and cut into small pieces of equal size. We heat the pan with a few tablespoons of vegetable oil and fry the pieces of meat on all sides until golden brown.



We clean the garlic cloves, cut them finely enough, add them together with caraway seeds to the pan with onions and paprika. We send the fried pieces of beef to the same pan.



Mix the ingredients thoroughly, add half a glass of water, cover the pan with a lid and cook the meat for another two hours on low heat. Add more water during cooking and as the liquid evaporates from the pan.



We wash and peel the potatoes, cut the tubers into cubes and add to the pan with meat. Cook goulash over medium heat for 5 minutes. Peel the carrots and cut into small cubes. Bulgarian pepper (it is best to take red), washed, get rid of the insides and cut into medium-sized pieces. Together with carrots, add pepper to the pan with meat, send tomato sauce or pasta there. Pour the pre-prepared broth or water at room temperature into the pan.



Bring the liquid in the pan to a boil, then cook the goulash for another 10-15 minutes over low heat under the lid. We remove the pan from the stove, let the goulash cool and brew for about 15 minutes.



We serve the finished dish and serve it with dumplings or brown bread. Hungarian classic goulash soup is ready.



Enjoy your meal!