2 recipes for making delicious goulash
What should you know about goulash?
The goulash recipe was invented in Hungary. It was made to cook from veal or beef with added fat, such as bacon. Interestingly, goulash with gravy according to all culinary rules belongs to the category of thick soups. In Hungary, it was originally prepared by shepherds. They cooked soup with meat in pots on the fire. Today, goulash is the pride of Hungarian cuisine. There are many options for making and serving such a delicacy.
It is noteworthy that in Russian cuisine there is a dish similar to goulash. It is called "meat stew". But if the Hungarian version is prepared according to all the standards of pulp, then the rules for making a stew make it possible to make it from meat to bone. Typically, this food is served with mashed potatoes, pasta, rice, buckwheat porridge. You can use a salad of fresh vegetables as a side dish.
For cooking beef goulash it is very important to choose high-quality meat.Veal is best suited as it is soft, tender and does not require long heat treatment. To determine the freshness of the product, it is enough to evaluate its appearance, smell. Quality meat will have a pleasant scarlet color. After pressing the finger on the pulp should not remain fossa. Fresh product has a pleasant smell. Only from such meat you can make a good goulash and tasty feed family members and guests of your home.
The classic recipe involves the use of tomato. You can vary the dish and add mushrooms, bell peppers, carrots, eggplants and other vegetables. First of all, the meat is cooked, after which a tomato, broth is added to it, thanks to which goulash is obtained with gravy. In order for the beef slices to turn out golden in color, you must first fry them in a frying pan with the addition of a small amount of bacon and onions.
Salt and spices should be added in the second half of cooking. Some seasonings are generally better to put in the end, so that they give away the flavor of goulash better. Salt the meat is necessary before adding the liquid, that is, tomato and broth, then the goulash with gravy will be canceled.
A properly cooked dish will surely suit everyone who tries it.In addition, it can be done on the basis of a few days, then to quickly warm up. Thus, goulash is food that saves your time spent in the kitchen.
Quick Goulash Recipe
This recipe has many advantages. These include the speed of preparation and a small amount of ingredients. If you take veal, you can make a thick soup in just one hour. Beef requires about one and a half hours. Otherwise, it will be tough.
So, you need to take these ingredients:
- 2 kilograms of beef or veal;
- 2 onions;
- 0.5 kilograms of fresh tomatoes;
- 3 cloves of garlic;
- 100 grams of butter;
- vegetable oil;
- salt and spices.
First you need to remove from the meat all the films and fat. It should be understood that beef tallow is very unhealthy due to its high cholesterol content. To make meat with gravy tasty, it is necessary to cut it properly. We recommend chopping the beef into thin, long pieces. Separately, should be peeled and finely chopped onions.
Goulash should be cooked in a large skillet with high sides, or in a saucepan.It is necessary to put the pan on the fire and pour vegetable oil. When it warms up, you need to add butter. This will fry beef very tasty.
After that, as prescribed, it is necessary to fry onions to a transparent state. Then the meat is laid out in a frying pan and fried until golden brown. When the meat acquires a pleasant shade, it is necessary to add boiled chilled water to the dish so that it covers the beef and simmer for 40 - 60 minutes. If the water evaporates, you can add liquid during the boiling process.
While the meat is stewing, it is necessary to cook a tomato out of a tomato. If you do not have a juicer available, you can use the most common grater. If you use store tomato juice, it will not come out so tasty. Further, as the recipe says, it is necessary, using a press, add garlic, a pinch of salt and black pepper to the tomato. When the beef is ready, you need to add a tomato to it and simmer the mixture for about 20 minutes. If you plan to eat meat with gravy the next day, then the cooking process is better to complete in a saucepan, and not in a frying pan.This will allow to store food in the refrigerator.
At the final stage it is necessary to add spices. Be sure to use paprika, black and red pepper, bay leaf, basil and other seasonings to your taste. Before serving, you must remove the bay leaf from the dish so that it does not make the goulash bitter.
This recipe is universal. It can be varied, for example, by putting mushrooms, paprika, carrots in goulash. And you can add potatoes to make a full meal.
How to cook goulash with veal and mushrooms
The following recipe is a way to cook tasty veal. This type of meat goes very well with mushrooms. In this recipe, the meat is also obtained with gravy. It is necessary to take the following ingredients:
- 1.5 kilograms of veal;
- 700 grams of mushrooms;
- 150 grams of sour cream;
- 100 grams of butter
- 1 onion;
- salt, spices.
The meat should be cut into small pieces and begin to roast it in a large frying pan in vegetable oil with the addition of water. Separately, cut the mushrooms into slices and fry them in two oils - cream and vegetable. When excess moisture from the mushrooms evaporates, it is necessary to add finely chopped onions to the mushrooms. In the end you should put sour cream and stew mushrooms for about 5 - 10 minutes.When the veal and mushrooms are ready, you should mix the two ingredients in one dish.
Salt and spices are added immediately after this. It will be good to be combined with veal and mushrooms rosemary, black pepper, white pepper, cumin. Bay leaf can not add. The recipe does not contain clear guidelines for adding seasonings. You can choose any spices to your taste. Stew veal with mushrooms should be about 20 minutes.
Goulash is meat with gravy, which can be served with a variety of side dishes - pasta, potatoes, cereals. If you follow simple recommendations, you can very tasty feed guests of your home and loved ones. It is enough to observe the proportions of all the ingredients and the sequence of actions. Interestingly, the goulash was originally a dish of Hungarian shepherds who cooked fragrant meat in pots on the fire.