Goulash - a national Hungarian dish related to thick soups. Shepherds used to cook it right on the fire, using pieces of veal or beef as a basis.

Currently, it has become an international dish, now it is cooked on a regular stove from traditional types of meat, as well as from pork, lamb, poultry and even game. Having taken root in the kitchens of different nations, goulash is significantly different in ingredients. For example, the Germans must add pasta and cereals to their Eintopf, Spanish Cosido contains beans, and in American gumbo you can even find sausage or seafood. And the Hungarians themselves cook it in different ways.

As you can see, there can be a lot of options, but the main task is to cook a thick, appetizing goulash with gravy, and not a thin stew.

There are two variations of the dish - in fact, the first and serving as gravy to the side dish. Consider the most popular recipes, and you already choose which one you like best.

Meat selection

Since there are no strict restrictions on this issue, you can take the meat of any animals. But the choice of part of the carcass should be approached more carefully.


  For pork goulash, the top of the ham, brisket, back, or neck is well suited. If using beef, grab the flesh of the back leg, tenderloin, brisket, or shoulder blade. By the way, you can use it. According to the classic recipe from lamb, one needs to give preference to a collar or shoulder blade.

Cooking basics

• Pork 1.5 kg
• Onion 2 pcs.
• 1 carrot
• Flour 1.5-2 tbsp. l
• Paprika to taste
• Bay leaf to taste
• Water or broth arbitrarily
• Vegetable oil   for frying
• Salt, pepper to taste

• Finely chop the carrots.
• Wash and peel the meat thoroughly from films, cartilage, fat, leaving only clean pulp.
• Cut it into medium-sized cubes and dry it on a napkin.
• Chop the onion finely.

• It is better to cook pork goulash in a casserole, however, you can do this in a deep frying pan.

• Put a cauldron or a frying pan on a fire, add vegetable oil.
• In a hot oil, put the pre-chopped carrots and, stirring occasionally, fry for 2-3 minutes.
• Then add meat, stir and fry over high heat until brown.
• Add the onion to the contents and, reducing the heat, simmer the mixture until the onion becomes clear.
• Pour in water or pre-cooked broth so that the meat is completely covered with liquid.
• Add salt, paprika, pepper and bay leaf, if desired, tomato paste.
• Simmer over the smallest fire for 1-1.5 hours.
• In a dry frying pan, lightly fry the flour until a light pink hue appears. Add it to the goulash to make it thicker. Stew for another 5-7 minutes.

Goulash is ready!


  Now consider the national features of this dish.

Hungarian

Traditional beef goulash in Hungary is prepared as follows.

Onions are fried in a thick-walled dish on fat, pieces of meat, previously sprinkled with paprika, and caraway seeds are added to it. Stew until half ready in their own juice, add the broth, throw chopped potatoes and bell pepper. About a quarter of an hour before turning off give tomatoes.

When all the ingredients are completely ready and the enticing aroma spreads in the kitchen, dumplings should be lowered into the boiling cauldron.

They are made from a simple dough with dill and garlic, and then randomly pinched in small pieces.

Szeged

Another version of Hungarian goulash, incredibly tasty with the heat of the heat and even tastier the next day.

Add the small cubes of pork to the onion fried in olive oil and cook until the meat is light. We give tomato paste, dried mushroom powder, salt, black pepper and chili, a teaspoon of paprika, vegetable broth and simmer for about an hour.

We pass to the second stage.

Fry a small onion with garlic until golden brown, add 200 g of sauerkraut, bay leaf, caraway seeds or coreander, a little lemon zest, juniper berries, 1-2 tablespoons of white wine and 2 tablespoons of applesauce to the pan. Add 100 ml of broth and simmer for about an hour.

We combine the finished parts of the dish and simmer them together for 10 minutes. If you wish, you can put the stewpan in the oven.

Do not serve goulash right away, let it infuse a little.

Staropolsky

Small cubes of beef are sprinkled with a mixture of flour, caraway seeds, salt and pepper and left in the cold.

In the meantime, smoked lard cubes are heated in a pan until browned. Greaves are chosen, and meat is put in the resulting fat and fried over high heat. Then add onions, cracklings, a little water and stew under the lid for about half an hour.

When the beef is soft, a glass of dry white wine and lemon juice are added to the dish to taste.

Serve such goulash as gravy for porridge or pasta.

Czech

• Pork or beef   600 g
• Onion 2-3 goal.
• Bell pepper   2 pcs.
• Chili pepper to taste
• Tomato paste 1.5 tbsp. l
• Sour cream 1 tbsp. l
• Flour 2 tbsp. l
• Dark beer 0.5 L
• Garlic 3 tooth.
• Broth arbitrarily
• Lard for frying
• Spices to taste

  5 centimeter cubes of meat are put in melted lard and fried over high heat until a golden crust appears, making sure that it does not overcook.

Add onions, garlic and chopped chilli, salt. After a few minutes, caraway and paprika are added. Fry lightly, lay the tomato and pour beer. Now you need to close the stewpan with a lid, reduce the heat to a minimum and simmer the dish, stirring it from time to time and adding to the broth.

About 15 minutes before cooking, give flour and sour cream, cook until smooth.

Czech goulash soup in bread

Surprise your loved ones with a hearty, thick, fragrant dish in the original presentation. It will decorate the table not only on weekdays, but also on holiday.

Garlic and onions are fried in butter until clear. Add meat (preferably beef), fry for 5 minutes, season with salt, pepper, paprika, caraway seeds.

The broth is added, again beef, and after boiling, reduce the heat to a minimum. Stew.

Potatoes are cut into small cubes and thrown into the soup.

The flour is fried in oil until dark, add to the rest. After 30 minutes, dress with marjoram.

Ready goulash is poured into pots of dark bread, sprinkled with herbs.

From fish

Goulash, it turns out, can be prepared not only from meat. It is not known which representative first tried to make it with fish, so we will not offend anyone, but simply introduce you to the recipe.

  Cut the onion and carrot into slices and fry in vegetable oil for 3-5 minutes. Add 2 tablespoons of tomato paste and simmer for another 2 minutes. Then pour 2 tbsp. l flour, a little fry and gradually pour 1 cup of water. Stir well and simmer for about 5 minutes to make the mass uniform, without lumps.

Finally, give garlic, a pinch of sugar, salt, pepper, bring to a boil and turn off the heat.

Cut any fillet of not too bony fish into slices, roll in flour and fry over high heat until golden. Put the fish in the sauce and simmer under the lid for 10-15 minutes. Serve with your favorite side dish.

Soybean

Suitable for those who do not like or for some reason can not eat meat products.

• Soy meat 100 g
• 1 carrot
• Sweet pepper 1 pc.
• Tomato paste 4 tbsp. l
• Soy sauce 2 tbsp. l
• Lemon juice 2 tbsp. l
• Curry 0.5 tsp
• Asafoetida 0.5 tsp
• Salt to taste
• Corn starch   3-4 tbsp. l
• Vegetable oil   for frying

Soak the "meat" from soy in boiling water and leave it for 30-40 minutes under the lid, stirring occasionally. After it swells and brightens, pour with soy sauce, lemon juice, sprinkle with curry and asafoetida and leave for pickling.

Asafoetida is a spice from a strong-smelling resin that replaces garlic and onions, but does not make a smell.

We fry coarsely grated carrots, then pour the diced pepper. After a little stewing, mix in a pan with “meat”, tomato, other ingredients and pour the amount of water necessary for the desired density of the dish. Tomim another 15 minutes.

We breed starch with water and add to goulash. After 2-3 minutes, turn off the fire. Serve warm.
homemade red wine.

Video to the material

If you see an error, please select a piece of text and press Ctrl + Enter.

Despite the fact that Hungary is considered to be the birthplace of goulash, Soviet housewives were able to modify this dish so that it truly became our national dish. How to cook delicious goulash in the Russian manner?

In Russia, goulash is called meat cut into small pieces, cooked in large quantities of thick and aromatic gravy. Serve it with a variety of side dishes - rice, potatoes, stewed vegetables and more.

To make the goulash juicy and tasty, you must carefully approach the choice of meat. If you take beef for cooking goulash, you need to take a shoulder blade, pulp of the back leg or tenderloin, a very tender goulash is obtained from the kidney part of the hip cut. If you are cooking a pork dish, it is better to take a neck or tenderloin, non-greasy hard parts - loin and ham - are not suitable for cooking goulash, as in this case the meat will turn out to be too dry and hard. An important point: meat must be completely cleaned of films and cartilage, thin fatty layers can be left.

The meat will be more juicy if you fry it a little before stewing. Stew such meat for at least an hour and a half.

If you want to cook goulash with vegetables, you need to take as much as you have meat.

Goulash is cooked in dishes with thick walls and a bottom, for example, in a cast-iron pan or ducklings.

To get a thick sauce, instead of flour, you can use starch, stir a teaspoon of starch in cold water and, stirring, introduce the liquid into the dish. If the sauce doesn’t seem as thick as you need, additionally dilute half a teaspoon of starch in cold water and add to the goulash.

So, to cook a classic beef goulash, you need 1 kg of meat. Rinse it under running water, cut into small cubes (about 20 grams each), put it on a napkin to make glass water, sprinkle with black pepper. Heat the pan, add vegetable oil. Throw the meat into a pan, sauté until golden brown, transfer the meat to a saucepan or pan. To make the sauce, you need to take another pan. Pour 2 tablespoons of flour on it, fry, the flour should acquire a beautiful golden hue. Finely chop 2 onion heads and as many carrots, fry them in a pan on which the meat was fried. Add to the onions and carrots a few tablespoons of tomato paste, baked flour, mix everything. Add the resulting mass to the meat, add water - it should completely cover the meat, salt, pepper. Stew the dish over low heat for an hour and a half, sometimes remembering to stir goulash.

Pork goulash with gravy is one of the recipes for a meat dish that can be garnished with pasta or mashed potatoes. Pork goulash goes well with cereals - rice or buckwheat.

How do you feel about pork goulash with gravy? Our family just loves him, and my family often ask him to cook. I don’t mind: the ingredients are always at home, the cooking method is simple to disgrace, and the result is simply wonderful!

Pork goulash with gravy: recipe with step by step photos

I offer you a proven classic recipe for pork goulash, loved by many. Best of all goulash with gravy that you ate!

Ingredients:

• 500 grams of pork;
• 1 carrot;
• 1 onion;
• 2 table. tablespoons of wheat flour;
• vegetable oil;
• dill greens;
• ground black pepper, salt, seasonings for meat.

How to cook:

Heat the oil pan over high heat.

Cut the meat into small cubes.

Transfer the pork to the pan.

Fry, stirring constantly, so that a brown crust forms on each side of the piece.

Set the meat aside for the time being, and fry the flour until brown in another dry pan and pour it over the pork.

Finely chop the onion, grate the carrots on a coarse grater, and sauté over medium heat.

When the vegetables are fried, they become soft and change color, shift them to the meat.

Pour in water, add greens, pepper.

Cover, reduce heat and simmer goulash for one hour.

A few minutes before you are ready to salt and add your favorite seasonings for meat.

Wonderful goulash with thick gravy is ready!

Pork goulash recipe, like in kindergarten

I remember that in kindergarten goulash with pasta was one of my favorite dishes. I did not need to be persuaded so that I would quickly deal with him. I’m sure that you did the same. Remember the taste of childhood!

Only low-fat meat is used in the children's diet, so for this recipe it is better to choose lean pork.

Ingredients:

• 600 grams of lean pork;
• 1 onion;
• 1 medium carrot;
• 1 table. a spoon of canned tomato paste;
• 2 table. spoons of sour cream;
• 1.5 table. tablespoons of flour;
• 1.5 table. tablespoons of sunflower oil;
• 1 cup of water or broth;
• salt to taste.

How to cook:

1. Wash, dry, pork the veins and excess fat, cut into small cubes with a side of 3 cm.
2. Wash, peel and chop the carrots or grate them on a coarse grater.
3. Peel the onion and cut into a quarter rings.
4. Put meat in a single layer in a well-heated pan with vegetable oil.
5. Fry the pieces on all sides until golden brown, stirring constantly.

Thus, all the juice is sealed inside the piece, and the goulash will turn out to be very tasty and juicy.

1. Put the carrots and onions to the pork, continue to fry until the vegetables change color.
2. Add flour, mix, fry still a couple of minutes.
3. Add tomato paste and sour cream, mix.
4. Pour in hot water (you can broth), mix until the sour cream and tomato sauce are completely dissolved.
5. Cover, bring to a boil, then reduce the heat.
6. Simmer a little more than half an hour. Salt before cooking.

Pork goulash as in the kindergarten is ready. Bon Appetit!

Pork goulash recipe with gravy in a slow cooker

Prepare goulash in your kitchen assistant - slow cooker. Its advantage is that you can simultaneously stew goulash and prepare a side dish for it, for example, steamed vegetables.

Ingredients:

• 800 grams of pork pulp;
• 1 cup of broth;
• 40 grams of butter;
• 3-4 medium-sized onions;
• 200 grams of tomatoes in their own juice;
• 25 ml of vinegar (9%);
• 3 cloves of garlic;
• lemon;
• salt, bay leaf, ground paprika, ground pepper - to taste.

How to cook:

1. Wash the pork, dry it with paper towels and cut into cubes.
2. Peel and cut onions in half rings.
3. Put butter in the bowl of the multicooker and turn on the “Frying” program.
4. Transfer the onion into the bowl and fry it until golden brown.
5. Pour in the vinegar and, until it evaporates, continue to fry the onions.
6. Squeeze the garlic through a press.
7. Chop the tomatoes: finely chop or crush with a fork.
8. Add spices (pepper, paprika, bay leaf, garlic) and mix.
9. Transfer pork and tomatoes into a bowl, salt and mix.
10. Switch to the "Extinguishing" program.

Pour the broth and cook the goulash for about an hour and a half.

Pork goulash with carrots and onions - step by step recipe

In this recipe, instead of the purchased tomato sauce, you can use homemade, it will only get better. Play with taste using various spices. If you, like me, like spicy meat, then add Tabasco. And if you prefer a softer taste, you can put a little Georgian adjika or ground pepper mixture in the dish.

Ingredients:

• pork neck - 600 grams;
• 1 medium-sized carrot;
• 2 onions;
• 3 table. tablespoons of tomato sauce;
• spicy Tabasco sauce - to taste;
• hot water;
• 2 table. tablespoons of sunflower oil;
• salt.

How to cook:

Wash the meat, dry it with a paper towel and cut into small pieces.

Put the frying pan on the fire, after it is heated, pour a little sunflower oil.

Add the fire to the maximum, transfer the pork to a pan until it is mixed, so that it is well roasted.

Peel onions and carrots, chop them finely.

Stir the meat, fry until golden brown.

Add the onion to the pan, mix and fry a little.

Add carrots, mix and fry for several minutes.

Add tomato paste and mix. Reduce the fire to a small one.

Pour in hot water so that it covers the meat.

Add spicy Tabasco sauce if you like spicier. Mix.

Close the pan with a lid and leave to simmer for half an hour. For 5 minutes after cooking, salt the goulash.

Here is such a delicious goulash you will succeed! Cooked according to this recipe, it turns out tasty, but quite spicy. If you don’t like spicy, then exclude spicy sauce from it.

I offer you a video recipe for pork goulash with gravy

Knowing the basic goulash recipe, you can experiment with it indefinitely. Add to it bell peppers, celery, mushrooms, pickles - it will turn out very tasty, I promise! Bon appetit and to new recipes!

Goulash - very tasty, tender and melting meat in the mouth, with funky, aromatic gravy. Probably no one can refuse this combination, as well as from. This dish belongs to the Hungarian national cuisine, where it is served in the form of a thick soup with slices of beef stewed with smoked bacon, potatoes, carrots, onions and paprika. It is obtained rich, aromatic and fatty by frying meat with bacon and flour.

For its preparation, beef tenderloin or young veal, in which there are practically no veins, is suitable. For gravy, you can put both tomato paste and fresh tomatoes. In addition to all, to enhance the aroma, add fried celery and sweet bell pepper.

Today we will consider recipes for cooking beef goulash with gravy and with illustrated photographs. After all, beef is considered the best option, as it has a rich taste and does not become stiff during a long heat treatment.

And this is for those who missed the recipes

  How to cook a delicious beef goulash with gravy in the dining room

Ingredients:

• Beef - 1 kg
• onions - 1 pc.
• vegetable oil - 50 ml
• vodka - 50 ml
• paprika - 1/2 teaspoon
• tomato sauce - 200 gr
• garlic - 1 clove
• bay leaf - 1 pc.
• salt and pepper to taste.

Cooking method:

First of all, we need to rinse the meat, remove all the pieces of fat, veins and cut into small cubes.

We clean the onion, wash and chop not very finely.

We put the cauldron on the fire, pour vegetable oil into it and wait for it to warm up to the required temperature. Then we lower the sliced \u200b\u200bbeef into it and fry over high heat, stirring constantly, until golden brown.

Now add the onion, salt, pepper to taste and cook until the onion is lightly browned.

Now we pour vodka so that the meat becomes soft and cooks faster. After it evaporates, add 150 milliliters of water, cover with a lid, turn down the heat to the weakest and simmer for 40-60 minutes, depending on the meat.

Meanwhile, we put a dry frying pan on a hot plate, pour flour into it and stirring constantly, fry until a little yellowish.

Then we breed it in a small amount of water so that there are no lumps.

At the end of time, the beef became soft, add heat to a strong and put tomato paste, diluted flour, paprika and bay leaf. Mix everything thoroughly, cover with a lid and after everything boils, we reduce the fire again and simmer for another 5-10 minutes.

Goulash is ready, serve with your favorite side dish.

  Beef goulash recipe in a pan

Ingredients:

• Beef - 700 gr
• onions - 1 pc.
• carrots - 1 pc
• bell pepper - 1 pc.
• tomato paste - 1 tablespoon
• dried paprika - 1 teaspoon
• vegetable oil - for frying
• garlic - 2-3 cloves
• bay leaf - 2 pcs.
• salt and spices (oregano and basil) - to taste.

Cooking method:

We wash the meat, cut it into medium cubes, then salt, sprinkle with flour and mix well.

We put the frying pan on the fire, pour two tablespoons of vegetable oil into it and after it is heated we shift the pieces of meat and fry them from all sides to a golden crust.

Then add a teaspoon of paprika and continue cooking, while stirring constantly.

Meanwhile, we will prepare the vegetables. Finely chop the onion, cut the carrots into cubes, and the bell pepper in small slices.

We put the pan on the fire, pour vegetable oil into it and fry it until it becomes translucent.

Then add the carrots, cook for a couple of minutes and add sweet bell pepper. Constantly stirring, bring to readiness within 5-7 minutes.

After an hour of stewing meat, put a tablespoon of tomato paste, sautéed vegetables and mix thoroughly.

There we add two cloves of garlic, spices, cover and simmer another hour over low heat.

Ten minutes before ready, put the bay leaf.

Goulash is ready, put on plates, sprinkle with fresh herbs and serve.

  Goulash with gravy in a slow cooker - step by step photo recipe

Ingredients:

• Beef - 650 gr
• onions - 2 pcs.
• flour - 2 tablespoons
• tomato paste - 2 tbsp. l
• sunflower oil - for cooking
• salt and allspice - to taste.

Cooking method:

We wash the meat under running water and cut into small pieces.

Pour a little vegetable oil into the bowl from the multicooker and put pieces of meat in it, after which we turn on the Frying mode for ten minutes.

In the meantime, do the onions. We clean and cut it into half rings.

Pour in your favorite seasoning, salt, pepper, shift the onion, mix and cook for another 10 minutes with the lid closed.

Close the lid, turn on the "Extinguishing" for one hour.

After the beep, open the slow cooker and Voilà, the goulash is ready.

  Delicious goulash like in kindergarten

Ingredients:

• Beef - 500 gr
• onions - 2 pcs.
• flour - 1.5 tbsp. l
• tomato paste - 2 tbsp. l
• spices to taste
• bay leaf - 2 pcs.
• salt and pepper to taste.

Cooking method:

Wash the meat and cut into small pieces.

We put the pan on a strong fire, pour vegetable oil and put pieces of beef into it. Fry until golden brown.

Put the onion into square meat and bring to readiness.

We put the tomato paste, mix and fry for 2-3 minutes, then pour in the water until it completely covers all the meat, salt, pepper and pour in your favorite spices to taste.

Cover and simmer over low heat for 50-60 minutes.

Meanwhile, put the dry frying pan on the fire, pour in the flour and fry it constantly stirring, over medium heat until yellowish.

Pour the flour into a deep bowl, pour a little hot water there. We stir with a spoon so that all the lumps dissolve and we get such a sauce, as in the photo below.

After one hour, the beef became soft, put bay leaves in it and add the cooked sauce to us.

We check for taste, if all the spices are enough, then we cover and leave it stewed over low heat for another 10 minutes. Then remove from the stove and serve.

  Hungarian beef goulash (video)

Now let's look at the recipe on how to cook a delicious, Hungarian goulash.
  After all, it is very tasty, satisfying, thick and warming. By the way, it is served as a second course with your favorite side dish. At the exit, the meat is soft and tender, in a thick and spicy sauce.

Bon Appetit!!!

Beef goulash recipe with gravy

Unfortunately, I cannot attribute myself to those children to whom my mother prepared something similar in childhood. Somehow this dish did not take root in our family. Probably, because in our school canteen, the cooks prepared this dish just disgusting: green meat with a thick powdery gravy, few people caused appetite.

Therefore, I started cooking goulash quite recently, and I will gladly share with you a recipe for preparing this simple and tasty dish.

List of ingredients

• 1 kg of beef pulp
• 2 pcs. bulbs
• 1 PC. carrot
• 2 tbsp tomato paste (thick)
• 3 tbsp sour cream
• 2 tbsp starch or flour
• 500 ml water
• cooking oil
• salt and favorite spices

Technology: step by step

1. We cut the beef into small pieces of 1.5-2 cm. I used fresh veal, so I did not soak the meat beforehand.

2. Pour vegetable oil into the pan with a thick bottom, wait until the bottom of the pan is fully heated, and send the whole beef to fry.

3. So immediately fry the meat will not work, there will be a lot of foam and liquid. But still you need to fry the pieces, so drain the liquid from the pan, add a little vegetable oil, and continue to fry.

4. Meanwhile, peel and chop the onions with carrots. Onions are diced, and carrots are optionally sliced.

5. By this time, the meat is already fried to a beautiful brown crust.

6. Add onions and carrots to the fried beef, mix and cover, so that the vegetables let the juice sit for 10-15 minutes.

7. Next, add our favorite spices (all except salt) to our beef goulash and pour about 250 ml. boiling water. Water should completely cover the meat, so add liquid if necessary. We bring the goulash to a boil, and reduce the fire to a minimum.

8. After an hour, the goulash should already become soft. Take out a slice, cut and try: the meat begins to break down into fibers but is still a little stiff. If the beef is very stiff, and the rubber tone at this stage, add 2 tbsp. tablespoons of vodka or brandy.

We continue to cook the dish for another 40-50 minutes, and then again try the beef for softness. By this time, the meat will be ready.

Cooking a thick gravy with tomato paste

9. We prepare all the ingredients for the gravy: tomato paste, sour cream and starch.

10. Add 250 ml. water, and carefully stir with a spoon so that there are no lumps left.

11. Pour the gravy into the pot with goulash, salt, stir, and cook another 10-15 minutes until the gravy begins to thicken a little. It should be noted that thick gravy becomes only after the food has cooled completely. Therefore, do not expect that immediately after cooking in a hot goulash "there will be a spoon."

How and with what to serve dinner

12. Ready beef goulash with tomato sauce served hot. You can prepare a side dish in advance: boil pasta, make mashed potatoes, as well as buckwheat or barley. I wish you a pleasant appetite, and I will look forward to your comments on the recipe.

To cook the most delicious beef goulash, we ideally need fresh veal. But, since beef goulash with tomato sauce can be attributed to budget and inexpensive dishes, ordinary beef (meat from an adult cow or bull) will do.

Moreover, it does not have to be a single piece at all, trim and pieces are suitable. The main thing is that there should be less of every kind of veal and meat films.

The most common problem that the housewives encounter after preparing this dish: the meat in the goulash turned out to be tough.

A few nuances to make your goulash soft!

Soak the beef.  In advance, it is better to soak a piece of meat in water in the evening, with the addition of a small amount of acid. A weak acid solution helps the meat become softer. But, too acidic solution will turn meat into powdery substance, therefore it is important not to overdo it with acid. I do this: the juice of half a lemon per 1 liter of water. Lemon juice can be replaced with natural apple cider vinegar.

Cooking time at least 2 hours.  Real goulash is cooked for 2-2.5 hours, until the meat is ready.

Alcohol.  To make beef goulash with gravy softer, you can add 2 tbsp. vodka, brandy or rum.

Boiling water.  To cook goulash, you need to use only boiling water, or broth.