Possessing information on how to cook goulash, acquire invaluable skills and the right culinary experience will be easier and faster. Comprehending step by step the stages of creating a rich aromatic dish, it will eventually be possible to feed your family deliciously and qualitatively.
Secrets of a delicious goulash
It is important not only to understand how to properly prepare goulash, but also to know some of the secrets successfully applied by experienced culinary experts when creating a meal.
- Sliced meat is necessarily fried in hot oil, sealing all the juices inside, so that the dish will eventually melt in the mouth.
- The lack of density can be obtained not only through the addition of rescued flour. Use as a thickener can and starch.
- When cooking lean meat: beef, chicken or turkey, the frying is preferably done on the smalt, the melted cracklings or the butter. Meat goulash with sauce from pork or fat lamb is better to cook with vegetable oil.
- Any recipe perfectly withstands various kinds of experiments with the addition of vegetables, dried fruits and even fruits. It is important that the actions of the cook agree with the taste preferences of the eaters.
How to cook goulash?
Even the simplest recipe for a delicious goulash with a minimal set of products can become the basis for obtaining a rich and nutritious dish that will only be supplemented with the appropriate side dish: boiled potatoes, mashed potatoes, pasta, cooked rice, buckwheat or other cereal.
Ingredients:
- meat (flesh) - 700 g;
- onions - 250 g;
- flour - 40-50 g;
- tomato sauce - 150 g;
- butter and vegetable oil - 50 g;
- salt, pepper mixture, paprika, laurel.
Preparation
- On vegetable oil fry the slices of meat to a blush, add onion, fry until the transparency.
- Pour boiling water to cover the contents, extinguish the mass until the softness of the meat pieces.
- Pass the flour on the butter, add the tomato sauce, grind the mixture with a spoon, pour a little water.
- Spread the contents of the frying pan to the meat, add salt, pepper, paprika, laurel, dumpling goulash with sauce for 10-15 minutes.
Hungarian goulash - classic recipe
From the following recipe you will learn how to cook goulash in Hungarian. This version is a completely independent dish and does not require additional cooking garnish. As accompaniment to meat, potatoes and Bulgarian pepper are used, which makes the dish complete and harmonious in taste and composition.
Ingredients:
- beef - 700 g;
- lard - 70 g;
- onion and sweet pepper - 2 pcs .;
- potatoes - 400 g;
- water - 700 ml;
- flour - 50 g;
- egg - 1 piece;
- tomatoes - 200 g;
- paprika - 3-5 st. spoons;
- salt, pepper, cumin, garlic.
Preparation
- Heat the fat, fry the slices of beef into fat.
- Add the onions, fry for 5 minutes.
- Pour the paprika, pour in water and stew the meat until almost ready.
- Lay the potatoes, cook for 10 minutes.
- From flour and eggs knead the dough, divide it into small portions - the chips, which are thrown to meat and potatoes.
- Add chopped peppers, tomatoes, cook for 10 minutes.
- Season goulash in Hungarian cumin and garlic, remove from the plate and allow to brew.
Goulash in Czech
Further recommendations will help you to understand the subtleties of cooking the dish according to the Czech recipe. The sauce for goulash in this case is thickened with breadcrumbs, is prepared with the addition of hot pepper and finely chopped ingredients. Density of the dish is determined individually and is regulated by the amount of broth.
Ingredients:
- beef - 700 g;
- onion - 2 pieces;
- water - 0,5 l;
- biscuit breadcrumbs - 150-200 g;
- tomato paste - 40 g;
- paprika and sugar - 3 teaspoons;
- marjoram and cumin - 2 teaspoons each;
- salt, pepper, garlic, oil.
Preparation
- Fry onion and finely chopped meat.
- Add salt, sugar, cumin, paprika, pasta and garlic.
- A minute later, pour boiling water and stew the meat until soft.
- Add the rusks until the desired density of the dish is added, flavored with marjoram.
- Serve the Czech soup goulash with dumplings (bread cakes) and light beer.
Beef goulash as in kindergarten
Many of the most delicious consider goulash as in kindergarten. You can play the desired version of your favorite dish following the recommendations of this recipe. Ideally, it is preferable to use fresh veal as a basic component, but in the absence of suitable beef, which needs to be well-fried.
Ingredients:
- beef or veal - 700 g;
- onions and carrots - 1 pc .;
- flour - 60 g;
- water - 1 l;
- tomato paste - 40 g;
- salt, laurel, oil.
Preparation
- In the hot oil fry the sliced meat to a blush.
- Add finely chopped onions, and after 5 minutes grated carrots.
- Fry the ingredients for 10 minutes, pour in water, stew until soft meat.
- In a dry frying pan fry the flour until creamy and add the pasta together with the pasta to the beef.
- Throw salt, laurel, warm the dish for 5 minutes.
Pork goulash with gravy in a frying pan
Further on how to cook goulash from pork. In this case I will pour it generously with black pepper or pepper mix. Will not be superfluous and dry herbs: marjoram, basil, thyme. A minute before the end of quenching, you can add a finely chopped clove of garlic, which will make the dish more flavorful and spicy.
Ingredients:
- pork - 700 g;
- onion - 2 pieces;
- flour - 40 g;
- water - 1 l;
- tomato paste - 3 tbsp. spoons;
- salt, laurel, paprika, black pepper, butter.
Preparation
- Fry onion and meat in a frying pan in oil.
- Add flour, pepper, paprika, roast for 3 minutes, stirring.
- Lay the paste, pour a couple of glasses of water, stew the dish until the softness of the meat.
- Season the delicious goulash from pork with salt, laurel and pepper to taste, warm for 5 minutes, serve to the table with a garnish.
Goulash from chicken breast
Goulash from chicken fillet is very worthy in all respects . Tomato paste in this case is mixed with sour cream, which makes the taste of the dish more delicate and adapts the properties of the gravy to the tender chicken flesh. If desired, the dish can be made spicy, adding garlic and hot pepper.
Ingredients:
- chicken breast - 700 g;
- onion - 2 pieces;
- carrots - 1 piece;
- flour - 50 g;
- water - 0,5 l;
- tomato sauce - 1 cup;
- sour cream - 0,5 glasses;
- butter and vegetable oil - 40 g;
- salt, laurel, pepper.
Preparation
- Fry the breast on the butter, and on the vegetable onions with carrots until soft.
- Combine the ingredients together, add the flour, fry for 3 minutes.
- Mix the sauce with sour cream, add to the meat, pour in water.
- Season the dish, stew for 20 minutes.
Goulash with turkey and gravy - recipe
The next recipe is how to make a delicious turkey goulash. You can use a dietary breast fillet or pulp from the shin or thigh, cutting the meat into small slices. A special taste of this version of the dish is gained by adding natural sharp adzhika and sweet Bulgarian pepper.
Ingredients:
- turkey - 700 g;
- onion - 2 pieces;
- Bulgarian pepper - 1 pc .;
- flour - 30 g;
- water - 300 ml;
- tomato paste - 70 g;
- sour cream - 160 g;
- adzhika - 2 teaspoons;
- oil - 50 ml;
- salt, laurel, paprika, pepper.
Preparation
- Fry the meat in butter, lay onion, fry for 7 minutes.
- Add seasonings, adjika, a mixture of pasta with sour cream, pour in water.
- Stew the dish for 15 minutes.
- Fry the Bulgarian pepper with garlic in a frying pan, spread to the meat, adding flour.
- Season goulash from turkey with gravy to taste, stew for 15 more minutes.
Goulash with lamb and gravy
The rich goulash from mutton will impress with its taste characteristics even those who do not consider themselves a fan of this type of meat. Correct selection of spicy spices for gravy will emphasize the merits of the product and disguise itself in the presence of deficiencies, one of which is a specific smell.
Ingredients:
- lamb - 700 g;
- onion - 2 pieces;
- garlic - 4 teeth;
- cinnamon - pinch;
- red dry wine - 150 ml;
- flour - 60 g;
- water - 300 ml;
- tomato paste - 100 g;
- black, red pepper, paprika - 1 tsp each;
- adzhika - 2 teaspoons;
- oil - 50 ml;
- salt, laurel.
Preparation
- Fry onion and garlic until onion and garlic, lay meat.
- Add spices, seasonings, fry the ingredients 10 minutes.
- Mix the wine with pasta, ajika and water, add to the meat.
- Extinguish the goulash for 1 hour, mix the flour, heat the mass until thick.
Goulash from elk
The following recipe for those who do not know how to properly cook goulash from elk, but has such a rare but very tasty product. Like any game, elk meat requires a long heat treatment. As a rule, the quenching process takes from 1.5 to 3 hours and is determined each time individually, depending on the quality of the raw materials.
Ingredients:
- elk - 700 g;
- onion - 3 pieces;
- flour - 50 g;
- water - 300 ml;
- tomato paste - 100 g;
- oil - 50 ml;
- salt, pepper, paprika, laurel.
Preparation
- Meat is sliced, dipped in flour, fried in hot oil from all sides.
- Add onion, fry 10 minutes.
- Pour a little flour, after 2 minutes lay the tomato and pour in water.
- Season the meat goulash, stew until soft slices.
Goulash with mushrooms and meat
To diversify the traditional taste of your favorite dish, you will succeed by adding mushrooms to the composition. Champignons, oyster mushrooms, or available forest inhabitants will fit. Instead of pasta in this case, mashed potatoes from fresh tomatoes or tomatoes in their juice, which only benefits the final characteristics of the food.
Ingredients:
- beef - 700 g;
- mushrooms - 300 g;
- onion - 2 pieces;
- Bulgarian pepper - 1 pc .;
- water - 300 ml;
- tomato puree - 500 g;
- salt, pepper, paprika, laurel, oil.
Preparation
- Fry the slices of meat on the butter.
- Add onions and bell peppers, fry for 5 minutes.
- Introduce mushrooms, and after 7 minutes frying tomato.
- Pour a little water, season the dish to taste.
- Tasty delicious goulash to the softness of meat.
Goulash with potatoes
Preparation of goulash according to the following recipe assumes the addition of potatoes. Unlike the Hungarian version of the dish, which is prepared in the form of soup, this dish can be thick, nutritious, completely self-sufficient and suitable as a feed for the second. Garnish is not required here, and the greens when served will be in place.
Ingredients:
- beef and potatoes - 600 g each;
- onions, carrots and tomatoes - 200 g;
- Bulgarian pepper - 1 pc .;
- garlic - 4 teeth;
- salt, pepper, paprika, laurel, oil.
Preparation
- Fry the onions with paprika.
- Add meat, brown, pour until covered with water, stew for 1 hour.
- Separately fry carrots, peppers and garlic, introduce tomatoes, shift the mixture to meat.
- Lay the potatoes and, seasoning the dish to taste, stew for another 30 minutes.
Goulash from the liver
Ideally add any garnish delicious goulash from the liver of beef with gravy from tomato sauce with sour cream. The sweet sweet pepper will add to the taste, and thyme and garlic will make the food more aromatic and spicy. To improve the characteristics of the base product, it is soaked in milk for 1 hour.
Ingredients:
- liver - 700 g;
- onion - 2 pieces;
- Bulgarian pepper and carrots - 1 pc .;
- flour - 70 g;
- sour cream - 100 g;
- tomato sauce - 130 g;
- garlic - 2 teeth;
- salt, pepper, paprika, thyme, butter.
Preparation
- Fry the onions in oil.
- Soaked slices of the liver are dumped in flour, pawned in a frying pan, fried for 4 minutes.
- Add carrot and pepper, pour half a glass of water, stew for 5 minutes.
- Stir in sour cream, tomato, garlic.
- Season the dish with salt, pepper, thyme, paprika, stew for 15 minutes.
Goulash in multivark
Excellent goulash from veal , beef, pork or any other meat is obtained in a multivark. The device will simplify the technique of execution of the classic recipe and will allow you to get the same taste with minimal effort. If desired, the composition of the food can be supplemented with Bulgarian pepper, other seasonings.
Ingredients:
- liver - 700 g;
- onions and carrots - 1 pc .;
- flour - 40 g;
- sour cream - 100 g;
- tomato sauce - 130 g;
- salt, pepper, paprika, oil.
Preparation
- On the "Bake" fry chunks of meat and onions with carrots.
- Pour in the flour, seasonings, warm the mass for 3 minutes, stirring.
- Pour 2 cups of water, switch the device to "Quenching" for an hour.