Goulash is a popular meat dish of national Hungarian cuisine. However, it has long stepped over spatial boundaries and is prepared with pleasure by both professional chefs and housewives who are only mastering the secrets of cooking. We will share some recipes.
Goulash soup
The first way to cook goulash is this: 1 kg of beef meat, 500 g of potatoes, 200 g of onion, as many tomatoes and 100 g of carrots and bell pepper are taken. From spices and seasonings you will need 3-5 cloves of garlic, to taste a little barberry, paprika, thyme, allspice. Especially for those who don’t know how to cook goulash, we’ll clarify: according to the classic recipe, 200 g of dry red wine and the same amount of water are added to the dish.
Cooking technology
: meat should be cut into medium sized pieces, chopped tomatoes, potatoes into cubes. Chop the onion in half rings, and the carrots and peppers in straws. Squeeze the garlic through the garlic or chop finely. Pour vegetable oil (50 g) into large cast iron and fry the meat in it, turning on the fire harder. This should not be done for long, 5-7 minutes. Then pour onion with garlic and simmer for another 5 minutes. Laying vegetables is the third stage of how to cook goulash. Tomatoes, carrots and bell peppers are placed in the roast.
After 7 minutes, spices and seasonings fall asleep, the roast salts, mixes and stands under the lid for about 5-6 minutes. Then the wine flows in. The fire is screwed on, cast iron should now be 15 minutes on low heat. And finally, the fourth, final stage of the operation called "how to cook goulash." Potato is reported into it, water is added, everything is mixed, brought to a boil and cooked until cooked for another 25 minutes. Served with such a goulash soup, sprinkled with chopped herbs. Amazingly delicious, nutritious gourmet meal!
Goulash in a slow cooker
Another useful recipe with detailed recommendations: how to cook goulash in a slow cooker. The composition of the products: meat - 500 g, potatoes - 4-5 pieces, onions - 1 head, cabbage - 250 g, garlic - 6-7 slices, sugar - 1-1.5 tbsp. tablespoons, tomato - 3-4 tbsp. spoons, half a lemon, salt, spices, herbs.
Sour cream and vegetable oil for dressing. Traditionally, in restaurants and canteens, beef goulash is cooked. We prepare it from pork at home in cases where the meat is of medium or low fat content. First, chop the onion and sprinkle with sugar. Few housewives know about this subtlety: sugar will not only remove the bitterness and harshness, but also give the soup a special, refined aftertaste. Onions are placed in the multicooker bowl, sunflower oil is added, and the device is placed in the “Baking” mode. Fry the product for about 15 minutes, stirring occasionally so that the onion does not burn. Garlic is added next, salt is added, passerovka lasts another 2-3 minutes. Pork is cut into thin strips, sent to roasting and processed for 10-12 minutes. The device at this time switches to the "Extinguishing" option. After the specified time, a tomato is placed in the bowl. Products continue to stew for 6-7 minutes. Then comes the turn of the potato (it is cut into thin sticks). Water is added next, it should cover all products by 3 cm. Spices are added, the dish is salted. We don’t switch the options; we put out the potatoes until half-ready. At the end, cabbage is put, the soup is cooked in the same mode for about an hour and a half. At the very end, lemon juice is squeezed into it, and if necessary, a little more sugar or salt is put. Goulash with sour cream and herbs is served.
Cook perfectly and with joy!