Pork goulash: a Hungarian dish. Video

Cooking Hungarian pork goulash takes about 70 minutes

Also, to make Hungarian goulash, you will need the following equipment: – a frying pan; – a saucepan; – a kitchen knife; – a cutting board; – a wooden or iron spatula; – a plate; – a serving dish.

So, the necessary ingredients and equipment are at your fingertips, you can start cooking. According to this recipe, you need to fry vegetables in lard, for this, chop it very finely. Then put the pan on the fire, pour in the olive oil, add the finely chopped bacon and fry it.

In the meantime, peel the onions and chop finely as well. Remove the greaves from the pan, leaving only the oil. Next, put the onions in it and fry until golden brown. Rinse the meat under running water, then cut into several small pieces. Pour the flour into a plate and roll the meat in it, then add it to the onion and fry until golden brown, while stirring constantly.

To make Hungarian goulash more juicy, it is better to use pork with veins of bacon

While the meat and onions are cooking, peel and chop the potatoes and carrots. Cut them into small cubes, approximately 3 x 3 centimeters. Then soak them in water for five to ten minutes. Put the pan on the fire, pour in the olive oil. Peel the garlic and cut into small wedges.

When the oil in the saucepan is hot, add the meat and onions to it. Pour it over with red wine, add chopped garlic and mix everything thoroughly. Then sprinkle the meat with sweet and hot paprika, stir, cover and simmer for about ten minutes.

Now you need to add vegetables. But before that, add water to the pan and lightly salt. Peel the bell pepper and cut it into quarters. Cut the tomatoes into large cubes, about 3×3 centimeters. Put the tomatoes and peppers in the broth, add the carrots and potatoes, mix everything carefully and let the vegetables soak in the juices. Cover and simmer over medium heat for about forty minutes.

Chop the dill and parsley finely. Add to soup, stir and cook for another five minutes. That’s all, your Hungarian goulash is ready, all that remains is to arrange it on portioned plates. Top the dish can be decorated with herbs – for example, parsley leaves.

Cooking Hungarian chicken goulash will take about 40 minutes

To make Hungarian-style goulash from chicken breast, per five servings, you will need: – chicken breast – one piece; – dry wine – 50 milliliters; – chicken broth – 100 milliliters; – bulgarian pepper, ratunda variety – one piece; – onions – one piece; – potato starch – one tablespoon; – pepper – to taste; – salt to taste.

Cut the chicken fillet into small pieces and cut the onion into half rings or rings. Place the onion in a saucepan and sauté over low heat until a transparent color appears. Cut the pepper into not too large pieces, then add them to the onion. Pour chicken broth with vegetables and simmer for five to seven minutes under a closed lid. Add chicken fillet, pepper and salt to taste. Combine the wine with potato starch, mix thoroughly and add to the saucepan. Simmer everything together for about twenty minutes.

Ready-made Hungarian goulash can be served with any side dish of your choice.

To make liver goulash, you need the following ingredients: – 650 grams of beef liver; – one or two onions; – one medium-sized carrot; – one tablespoon of tomato paste; – one to three tablespoons of wheat flour; – bay leaf – to taste; – seasonings – to taste; – salt to taste.

Rinse the beef liver and drain. Next, cut the liver into small pieces with a thickness of one and a half to two centimeters, beat slightly. Cut the broken pieces into small strips 3–3,5 centimeters long and 0,7–1 centimeters wide. Fry in vegetable oil.

After that, put the fried pieces of liver in a small saucepan. Fill them with water so that the water only slightly covers the liver, then salt and simmer over low heat for about 1 hour. While the liver is stewing, cook the frying: chop and sauté carrots and onions, add one tablespoon of tomato paste to the frying. After 1 hour of braising, add the fry to the liver and simmer for another 12-15 minutes.