Hungarian beef goulash: step by step recipes with photos

The Hungarian beef goulash recipe will help you prepare a hearty and unusual meal. This dish will please experienced chefs, as it does not require much effort and time. Chefs will be helped by the secrets of cooking and recipes of this delicious meat delicacy.

How to cook Hungarian Beef Goulash

The main ingredient of the Hungarian delicacy is beef. For a delicious dish, you must choose fresh calf meat. The brisket, the pulp of the hind leg, tenderloin or shoulder blade with a layer of fat of a small thickness are perfect.

In addition to beef, the composition of the Hungarian dish includes vegetables. They should not have rotten parts or mold.

For a richer taste of Hungarian goulash, frying should be done in lard. Also, sweet paprika and cumin will add brightness to the Hungarian dish.

Before the cooking process, it is also important to choose the right dishes. It is more convenient to cook Hungarian beef goulash in a cauldron or any other container with thick and high sides.

Classic Hungarian beef goulash

For a hearty and tasty lunch for the whole family, the classic recipe for Hungarian beef goulash is ideal. To make this dish, you need to prepare the ingredients:

• beef – 1,4 kg;
• turnip onions – 3 pcs.;
• flour – 160 g;
• tomatoes – 620 g;
• potatoes – 6 pcs .;
• garlic – 3 teeth;
• Bulgarian pepper – 3 pcs .;
• black pepper – 1 – 2 tsp;
• cinnamon – 1 tsp;
• dried herbs – 1 – 2 tsp;
• sweet paprika – 2 tsp;
• greens – 1 bunch;
• vegetable oil – 9 st. l .;
• meat broth – 2,8 l.

Method of preparation

1. The beef is cut into small slices, rolled in a mixture of flour and ground pepper, and then fried for 6 tbsp. l. oils. After 3 minutes, the meat is laid out in a pot.
2. Onion and garlic are chopped and fried until golden in the same pan with 3 tbsp. l. olive oil. Then they are transferred to a pot.
3. The remaining vegetables are cut and added to the onion-meat mixture along with spices. Broth is also added to the future goulash in Hungarian style, and then thoroughly mixed. The delicacy is cooked in the oven at 180 ºC for 2 hours. In the middle of the process, the Hungarian goulash is stirred.
4. A third of an hour before the end of cooking the Hungarian dish, red pepper is fried for 10 minutes, then the vegetable is cut into strips, and then sent to the oven for another 5 minutes.
5. When serving, the classic Hungarian delicacy is sprinkled with chopped herbs.

Cinnamon or cumin will give a spicy flavor to the Hungarian dish

This classic Hungarian dish is easy to prepare with a recipe from a professional chef.

Hungarian goulash soup with beef

Hungarian goulash soup is very hearty and rich. It will require:

• beef – 1,4 kg,
• onion – 1 kg;
• garlic – 20 teeth;
• chili pepper – 3 pc.;
• potatoes – 10 pcs .;
• carrots – 3 pcs .;
• Bulgarian pepper – 4 pcs .;
• tomatoes – 4 pcs .;
• tomato paste – 4 st. l .;
• sweet paprika – 100 g;
• caraway seeds – 100 g;
• coriander – 18 g;
• salt – to taste.

Method of preparation:

1. Onions are minced and fried until golden brown. After that, the garlic passed through the press is added to it. Then seasonings are poured into this onion-garlic mixture and mixed thoroughly.
2. The meat is cut into medium-sized pieces and stewed in an onion-garlic mixture for 1,5 hours. After the allotted time, tomato paste and diced tomatoes, carrots and potatoes are placed in the pan.
3. 2 cups of hot water are added to Hungarian goulash, the contents of the pan are salted. Then add the chili pepper cut into halves and diced bell pepper.
4. Hungarian goulash soup should be boiled for about a quarter of an hour, and when served, decorate with herbs.

When cooking goulash with the addition of chili, you need to focus primarily on your taste

Hungarian beef goulash with gravy

Hungarian beef goulash tastes even better when cooked according to the recipe with gravy. To do this, you need the following set of products:

• veal – 1,4 kg;
• onion – 3 pcs .;
• carrots – 3 pcs .;
• tomato paste – 3 tsp;
• flour – 3 Art. l .;
• sour cream – 3 tbsp. l .;
• olive oil – 6 st. l .;
• bay leaf – 4 pcs .;
• salt and pepper – to taste.

Method of preparation

1. Veal should be cut into slices of small sizes and fried until a pleasant crust.
2. After that, grated carrots and chopped onions are added to the meat. Products continue to stew until the vegetables soften.
3. At this time, it is necessary to prepare the gravy: mix the tomato paste, sour cream and flour with 150 ml of warm water and mix thoroughly until the lumps disappear.
4. The resulting mixture is poured into the roasted veal and stewed until the Hungarian goulash with beef begins to thicken. The dish is salted and peppered to taste, put a bay leaf.

For cooking goulash, it is worth picking up solid beef, since when stewing it will still become soft

Hungarian beef goulash in a slow cooker

If there is no opportunity and desire to spend a lot of time and effort on preparing a tasty and satisfying Hungarian delicacy, then it can be made in a slow cooker. For this you will need the following components:

• calf meat – 500 g;
• tomatoes – 320 g;
• onion – 190 g;
• Bulgarian pepper – 250 g;
• carrots – 190 g;
• garlic – 1 – 2 teeth;
• potatoes – 810 g;
• sweet paprika – 12 g;
• olive oil – for frying;
• cilantro, parsley, pepper, salt – optional.

Method of preparation:

1. A small amount of vegetable oil is poured into the multicooker and the Multicook mode is set, the temperature is 120 ºC and the cooking time is 60 minutes.
2. Next, put the chopped onion into the bowl and fry until softened. Then add sweet paprika and cook for another 2 minutes.
3. The beef is cut into medium-sized pieces and put in a mixture of onions and paprika. Then add 375 ml of water and cook for 25 minutes.
4. At this time, carrots and potatoes are peeled and cut together with bell pepper into medium-sized cubes. Garlic is crushed with a press or meat grinder.
5. Tomatoes are peeled and finely chopped. After the above time has elapsed, prepared vegetables are added to Hungarian goulash, the contents of the bowl are salted and peppered. The Hungarian delicacy must be thoroughly mixed and cooked for another third of an hour.
6. The potatoes should be cut into cubes and added to the Hungarian goulash after 20 minutes.
7. After 10 minutes, the Hungarian beef is simmered in the “Heating” mode for another 10 minutes.
8. Hungarian beef goulash with potatoes is garnished with fresh herbs before serving.

Sweet paprika can be substituted for red paprika if desired.

Recipe for Hungarian beef goulash with chips

A real Hungarian beef goulash according to the recipe is served with chips – pieces of unleavened dough with the addition of spices. To prepare such a meat delicacy you will need:

• beef – 450 g;
• potatoes – 4 – 5 pcs.;
• tomatoes – 100 – 150 g;
• garlic-turnip – 1 – 2 pcs.;
• Bulgarian pepper – 0,5 – 1 pc.;
• garlic – 2 – 3 teeth;
• fat – 45 g;
• flour – 2 Art. l .;
• egg of chicken – 0,5 pcs .;
• sweet paprika – 2 tbsp. l.;
• hot paprika – 0,5 – 1 tbsp. l.;
• salt, dill, cumin – optional.

Method of preparation:

1. Salo is cut into small cubes and cooked for a minute over medium heat. Next, add chopped onion to the pan and fry until golden brown. Then reduce the fire, put the garlic and simmer for another minute.
2. The beef is cut into small slices and stewed for half an hour in 100-150 ml of water, after sprinkling it with salt, paprika and cumin.
3. Potatoes and bell peppers are peeled, cut into small cubes and placed on top of the meat. The resulting mass is subjected to quenching for 10 minutes.
4. After this time, sliced ​​​​tomatoes are added, stew for another quarter of an hour.
5. In a separate container, mix flour, egg, dill, salt and garlic and knead a tight dough. Small pieces are torn off from the resulting mass with hands moistened with water and placed in Hungarian goulash.
6. The Hungarian dish with chips is cooked for about 3 to 5 minutes more. If desired, during serving, it is decorated with the remaining greens.

Before cooking, beef should be cleaned of cartilage, tendons, veins and meat film

Conclusion

The Hungarian beef goulash recipe has several advantages: incredible taste and aroma, a long feeling of satiety. And experienced chefs have compiled many different options for the dish: from the classic recipe to the Hungarian delicacy with the addition of fruits and dried fruits, so anyone will find goulash to their liking.