A familiar and beloved dish from childhood – goulash, as it turned out, is not at all simple. We used to call finely chopped meat with a lot of gravy goulash, that is, adding a side dish to it, we get a full-fledged second dish. But in the homeland of goulash, in Hungary, this soup is hearty, thick, scalding hot. By and large, this is not really a soup, but the whole lunch “in one bottle.” Therefore, we will figure out how to cook goulash according to traditional recipes of Hungarian cuisine, but we will not ignore the Russian version of the dish.
In order to prepare the correct Hungarian goulash, beef is best suited, and for the goulash we are used to, any meat is used – pork, beef, veal, rabbit meat, chicken or turkey.
Hungarian goulash soup
Ingredients:
- Beef – 0,7 kg.
- Onions – 2 pc.
- Potatoes – 5 pcs.
- Tomato paste – 3 Art. l
- Sunflower oil / pork fat – 2 tbsp. l.
- Cumin – 1/2 h. l.
- Ground paprika – 1 tbsp. l.
- Red hot pepper, salt to taste.
Rinse the beef, remove the films and veins, cut into medium pieces. Fry finely chopped onions for two minutes in hot oil in a cauldron or saucepan with thick walls. Add meat, caraway seeds and paprika, pour 1/2 glass of water. Stir, bring to a boil, cover and reduce heat to low. Cook for 30 minutes, adding water if necessary. Coarsely chop the peeled potatoes, send them to the meat and cover with water so that it only covers the food. Let it boil, cook for 10 minutes, add tomato paste and hot peppers, stir and bring the potatoes to readiness over medium heat. After turning off the goulash should stand for 10-15 minutes.
Traditional goulash
Ingredients:
- Beef – 0,9-1 kg.
- Onions – 2 pc.
- Wheat flour – 2 tbsp. l.
- Tomato paste – 3 Art. l
- Sunflower oil – 3 tbsp. l.
- Bulgarian pepper – 1 pc.
- Dried paprika – 1 tsp
- Water – 0,4 l.
- Chili pepper, salt to taste.
You can cook goulash immediately in a cauldron, or first fry in a pan, and simmer in a saucepan. Fry the chopped onions in oil until transparent, add the meat, mix, sift the flour on top and, stirring vigorously, cook over high heat for five minutes. Cover with water, add paprika and simmer over medium heat for 30 minutes. Send finely chopped bell peppers to the goulash, salt and season with hot pepper to taste. Cook for 15 minutes, serve with mashed potatoes and pickled cucumber.
Often carrots are added to goulash, the flour is fried separately or replaced with starch diluted in cold water. How else to make goulash can be found in the “Recipes” section.