There are a lot of analogues of the Hungarian goulash all over the world, which only the Tatar azu, the American gumbo (gumbo), the Georgian canacha, can be continued indefinitely. Became a classic and received worldwide fame, this dish was once a meal of the poor and shepherds, throwing into braziers the remains of vegetables and beef. The current variety of ingredients makes it possible to experiment with the traditional Hungarian dish, which we plan to make in the recipes below.
Hungarian goulash - classic recipe
Ingredients:
- bacon - 35 g;
- beef - 980 g;
- onion - 95 g;
- paprika ground - 1 tbsp. a spoon;
- laurel leaves - 2-3 pcs .;
- tomato paste - 30 g;
- meat broth - 760 ml;
- potatoes - 290 g;
- carrots - 130 g;
- flour - 5 g.
Preparation
Put in the brazier bits of bacon and let the fat out of them be drowned. On a hot fat, fry the cubes of beef until they catch a crusty crust. Transfer the meat to a separate dish, and on the remains of fat, save the onion rings, cubes of carrots and potatoes. When the vegetables also turn rosy, sprinkle them with flour, mix with meat and season with paprika. Put the leaves of the laurel in the basis of the goulash, and then pour the contents of the broiler diluted in the broth with tomato paste. Cover the dish with a lid and simmer for about half an hour or until the vegetables soften.
Goulash with turkey and gravy - recipe
Despite the fact that by nature goulash belongs to a variety of thick soups, this dish is usually considered nothing more than stewed meat in tomato sauce, which is often served in garnishes of pasta, cereals or mashed potatoes. The recipe presented below is one of the most modern versions of the Hungarian classics.
Ingredients:
- turkey (red meat) - 950 g;
- tomato paste - 40 g;
- dry mustard - 1 teaspoon;
- ground paprika - 2 tbsp. spoons;
- beef broth - 850 ml;
- onion - 120 g;
- sour cream - 120 ml;
- leaf of the laurel.
Preparation
The oil heated in the brazier is used to pass the onions. The rings of the latter should become transparent and this will be a sign that it's time to lay the turkey. Pieces of turkey should grasp from all sides, after which they can be seasoned and filled with broth with tomato paste. Cover the brazier and leave the goulash on minimum fire for an hour and a half, then add the sour cream to the tomato sauce, let the dish stand on the fire for another 15 minutes, and then take off and serve the favorite garnish with the company.
If you want to repeat the recipe for this goulash in the multivarquet, pre-fry all the ingredients in the "Baking", pour them with tomato sauce, switch to "Quenching" and leave to languish for an hour. After adding the sour cream, add another 30 minutes of time.
Goulash soup - recipe
Ingredients:
- onion - 130 g;
- garlic cloves - 1 piece;
- fat - 15 g;
- Fenugreek seeds - 1/2 tsp;
- beef (scapula) - 340 g;
- sweet pepper - 90 g;
- paprika sweet ground - 2 tbsp. spoons;
- carrots - 70 g;
- parsley root - 70 g;
- potatoes - 190 g;
- broth 750 ml;
- noodles - 50 g.
Preparation
Melt a piece of fat in a brazier and use it to fry the rings of onions. To the toasty onions, add pieces of beef, and when the last will grasp, pour the fenugreek, paprika and add the crushed garlic chive. To the meat and onions, put the cubes of potatoes and carrots, as well as the grated parsley root. Pour the dish with broth and leave to languish for 15-20 minutes or until the potatoes become soft. 5 minutes before the readiness, pour noodles into the goulash soup. Ready goulash leave covered for 10 minutes, then pour on plates and serve.