How to cook delicious goulash. Goulash recipes: meat, fish, soy

Many housewives believe that preparing goulash is very simple. But it turns out that it is not enough to simply fry and then stew the meat. Goulash differs from other stewed dishes in the presence of large quantity various spices and a rather thick gravy, in which the pieces of beef actually float.

How to cook beef goulash according to a traditional recipe

For the dish you will need the following products:

• Beef pulp – 1 kg.
• Rendered pork fat – 100 g.
• Onions – 2 pcs.
• Tomato paste – 100 g.
• Flour – 2 tbsp.
• Salt, pepper - to taste.
• Garlic – 2-3 cloves.
• Bay leaf – 1 pc.
• Sour cream – 3 tbsp.

Cooking technology:

• Cut the meat into small cubes. Fry it in half the heated fat. The meat should have a crust. Place it in a saucepan and add a little salt and pepper. Pour in 1 cup of boiling water and simmer over very low heat. Simmer the meat until it softens. If the water boils away quickly, add it, but in very small portions.
• Place the second part of the fat in the pan and fry the onion until transparent. Chop it into cubes first. Sprinkle the fried onions with flour and mix well. Wait until the flour turns pinkish.
• Place tomato paste in a frying pan with onions and pour in 1 cup of boiling water. Stir everything well and let the sauce boil. Simmer the sauce for 5 minutes.
• Pour the tomato sauce into the meat and add the garlic, passed through a press, into the saucepan, bay leaf and sour cream. Simmer everything together for another 10 minutes. During this time, taste the dish for salt and pepper. If there are not enough of them, then add them.
• Serve goulash with mashed potatoes, pasta or crumbly buckwheat porridge.

How to cook beef goulash according to the Hungarian recipe

This goulash is prepared without pre-frying the meat and can be served as a first course. It resembles a thick stew and is good with black bread and all sorts of salted vegetables.

• 500 g onions cut into thin half rings. Chop 1 clove of garlic very finely with a knife. Fry the onion and garlic in a saucepan until golden brown. For frying, use 100 g of pork lard.
• Add raw meat, cut into pieces, to the onion and garlic. You will need 1 kg of meat. Mix everything and heat until the meat begins to lighten.
• Add 3 tbsp to the meat and onions. l. thick tomato paste, 2 tbsp. ground paprika and 2 cups boiling water. Simmer the dish for 1-1.5 hours. Make sure the meat is very soft. Monitor the water level - if it boils away, add more.
• 10 minutes before the end of cooking, add salt to the goulash to taste. Add 1 tsp to it. cumin and a piece of fresh lemon peel. Also season the meat and thick sour cream– it will take 4 tbsp.

Real goulash is prepared only with onions and garlic. But if you add carrots or sweet pepper, it will also turn out very tasty. True, the dish can already be called “stew”.

Goulash is a simple meat dish that men adore. It has many variations, but if you are taking your first steps in the culinary field, I advise you to remember the good old soviet recipe— pork goulash with gravy. A recipe with a photo will serve you step by step as a reliable visual support - thanks to the photo you will know for sure that everything in your frying pan is happening exactly as it should. The recipe is ideal for beginner housewives. Available and inexpensive ingredients, clear and easy to remember cooking process. It is enough to cook goulash correctly just once, so that you can easily repeat the recipe without looking at the cookbook. The goulash takes about 40 minutes to prepare – during this time small pieces of meat become so soft that they literally melt in your mouth. There is a lot of gravy, it is thick, rich and can make any side dish juicy. It is this property of goulash that explains its enormous popularity in Soviet times when meat was in short supply. Coming from Hungary in the middle of the last century, goulash was received with a bang and did not bypass any home. Soviet Union. And this is not surprising, because just a couple of tablespoons of goulash on a large plate of potatoes or pasta was enough to make the food tasty, and it was enough to feed the whole large family.

Ingredients for cooking:

• pork (it is better to take a shoulder or loin) - 1 kg;
• onion - 1 head;
• flour - 3 tablespoons;
• tomato paste - 2 tablespoons;
• sour cream - 2 tablespoons;
• greens (onion, dill or parsley) - 10 g;
• salt and pepper - to taste.

How to cook pork goulash with gravy

First of all, we wash the meat, dry it and cut it into 2-3 cm slices. Heat a large frying pan into which we have already poured 2 tablespoons of vegetable oil (we didn’t have olive oil then), then put the meat into it. Salt and ground pepper add to taste.

Fry the meat for about 5 minutes, then chop the onion, add it to the pan and mix the contents well.

Let's leave it like that for another 5 minutes. After this time, pour three tablespoons of flour into the pan, mix so that it covers all the slices of meat.

Now you can add filtered water. Just enough water is needed to completely cover the meat. Once again add salt and black pepper for taste, and for color you need to add 2 tablespoons of tomato paste and sour cream. After mixing everything properly, turn the heat to minimum and cover the pan with a lid.

So we will leave the goulash for 40-45 minutes. During this time, the meat will be properly stewed, soaked in the delicate flavors of tomato paste and sour cream, and the gravy will become homogeneous, incredibly tasty and beautiful. A few minutes before readiness, add the greens. It could be green onions, and dill, and parsley. Today I add chopped dill.

As you can see, preparing this recipe does not require special skills from you, the presence of many exclusive products in your kitchen and a lot of time. It is for this simplicity that pork goulash with gravy has become loved by housewives from Kaliningrad to Vladivostok.

You can serve goulash with various side dishes, even pasta. various types, but in its classic version, goulash, of course, is served with mashed potatoes. When serving, potatoes and pieces of pork laid out on a plate are poured with the gravy formed during the cooking process; its color and taste will not leave anyone in your family indifferent. Try to cook it this way and you will see that only the best dishes took root in Soviet cuisine.

Products for goulash:

• Beef meat - 0.5 kg.
• Onion - 1 pc.
• Carrots - 1 pc.
• Flour - 1 tbsp.
• Sour cream - 1 tbsp.
• Tomato paste - 1 tbsp.
• Salt - to taste
• Bay leaf - 1 or 2 pcs.

Surely many remember this dish from kindergarten. Meat goulash with gravy is often prepared in kindergartens and schools, in canteens and cafes. Let's try to cook it at home, for the whole family. Moreover, it is simple, satisfying and tasty. And also suitable for.

Photo recipe for beef goulash with gravy:

Goulash is translated from Hungarian as “shepherd”. It was the shepherds who were the founders of this delicious meat dish. It was prepared from simple products that they usually took with them on the road. The dish was prepared over a fire in a large cauldron suspended over the fire. The traditional Hungarian dish has survived to this day and has become an integral part of the menu in home kitchens and restaurants. different countries. Meat dish This is especially important in cool autumn and frosty winter, when the shortage of vegetables and fruits gives way to meat dishes. The whole family will love goulash.
How to cook delicious goulash? The recipe is based on meat. Today it can be anything: beef, pork, poultry. Recipe preparing delicious goulash very simple. Any housewife can cook it, even with little cooking experience or a woman whose time is scheduled down to the minute.

How to cook delicious beef goulash

To prepare goulash you will need the following ingredients:

Beef pulp – 1 kg;
Carrots – 1 pc. small size;
Onions – 1 pc. preferably large;
Seasoning – paprika, salt, pepper to taste, bay leaf – 1-2 leaves;
Flour – 1 tbsp. l. thicken the sauce.

Cooking process:

Before you start preparing the dish, you need to choose the right meat base. It is better to choose fresh and young meat, so it will cook faster, for example, veal. But you can also take frozen meat by defrosting it first. It is necessary to transfer the meat from the freezer to the refrigerator in advance so that it is completely defrosted.
The first step is to prepare all the ingredients. We cut the meat into pieces, preferably in the form of sticks, but this depends on the preferences of the housewife. Then finely chop the onion, the more of it, the tastier and richer the dish turns out. Carrots can be cut into cubes, cubes or grated on a coarse grater.

To give the sauce the correct consistency, you need to add flour to it and first fry it in a dry frying pan. This can be done just before adding.
Let's start the cooking process. We will need a cauldron or saucepan with a thick bottom. Place the container on the fire, add a little vegetable oil. As soon as the oil is heated, lower the meat into the cauldron. The meat should be slightly browned on all sides. Important: it is advisable to fry the meat in sufficiently hot oil, otherwise the meat will lose juice and simply begin to cook.

The next step is to add water. For the process to be correct, you need to add boiling water, about a liter, so that the liquid covers the meat. Along with boiling water, add seasoning: bay leaf, pepper, or allspice, wait for it to boil and cover with a lid. The meat should be simmered over low heat for about 40 minutes. If the meat is a little old, the time must be increased to 1 hour.

While the meat is cooking, start preparing the vegetables. In a separate hot frying pan, sauté vegetables in vegetable oil: onions and carrots. After frying the vegetables a little, add flour, mix thoroughly so that no lumps form. The sauce is almost ready.
After the time for stewing the meat has expired, add the sauce. When all the ingredients are together, the dish must be salted and cooked for another 15 minutes.
Well, the delicious and appetizing goulash is ready.

How to cook delicious pork goulash

For those who prefer pork, there is an excellent and quick recipe. Its preparation is practically no different from the first recipe, only instead of boiling water you can add meat broth. Some gourmets use dry white wine. This adds piquancy to the dish and a special taste.

So, we will need:

Pork (preferably neck) – 1 kg;
Carrots – 1 pc. large;
Onion - 1 pc. large head;
Spices – pepper, salt, bay leaf, paprika;
Flour – 1-2 tbsp. l.
Cut the pre-washed meat into pieces and fry in oil in a cauldron or saucepan with a thick bottom. After frying, add boiling water or hot meat broth, spices and cook for 40 minutes.
In a separate frying pan sunflower oil sauté vegetables. Add flour, previously fried in a dry frying pan, to the vegetables, stirring thoroughly to avoid the formation of lumps.
After 40 minutes of stewing the meat, add the cooked vegetables. At this stage, add salt to the dish and leave it on the fire for another 10 minutes.

How to cook delicious goulash with gravy

Gravy is an addition to goulash. It can be varied: tomato, sour cream, spicy, with mushrooms, with apples.
The gravy is prepared during the process of sauteing the vegetables. Mushrooms or apples are added to the main vegetables. Various ingredients, for example, tomato paste, sour cream are added after frying the onions and carrots before adding to the meat.
Every day, restaurant chefs and simply cooking enthusiasts are improving and adding variety to the gravy recipe. There are no limits to their imagination.

How to cook delicious goulash in a slow cooker

Today, in the world of technology, various kitchen units have entered our lives in a dense stream, which simplify cooking and significantly save time. Almost everyone knows a device like a multicooker that helps not only save time, but also preserve all the taste delights of the dish.
The recipe for making goulash in a slow cooker is slightly different from the recipe for cooking it on the stove. The ingredients are the same: meat, onions, carrots, spices, flour and ingredients for gravy, if desired. The main thing is to choose the right cooking functions “Frying” and “Stewing”.
Pour a little vegetable oil into the bottom of the multicooker bowl. In general, the recipe is designed for a minimum of oil, since nothing burns in a slow cooker and is cooked in its own fat. Lightly fry the meat using the “Saute” function for about 10 minutes. Chop the onion and carrots, add to the meat and mix. Fry for another 10 minutes. Add salt and spices, add flour, previously fried in a dry frying pan. Stir and fry a little more. Then pour in boiling water to cover the meat, tomato paste or sour cream if desired. After mixing thoroughly, close the lid, set the “Stew” function and leave to cook until the time expires. While the meat is being cooked, the housewife can take care of household chores without worrying about the dish.
There are about thirty recipes for preparing goulash. The dish can be served with absolutely any side dish: mashed potatoes, peas, boiled cereals, pasta and anything that goes with meat. Fresh herbs will add a special taste to the dish.
Goulash is truly a dish for any event. You can please not only your household with excellent taste, but also not leave unexpected guests hungry.

This is a dish. The answer can be found in this article. Everyone should know how to cook this delicious product. loving wife who wants to feed her beloved husband heartily.

How to cook goulash correctly

Here are a few necessary advice, which will help make the meat ingredient amazingly tasty.

1. For this you need to take the neck part or tenderloin, and if you decide to use beef, then the most delicious goulash will be from the shoulder or kidney part.
2. For juiciness, the meat is fried over high heat for the first five to seven minutes until a crust forms, which will retain all the juice inside the piece. Then you can reduce the heat and simmer.
3. The meat is ready for goulash. How to make thick gravy? Use flour or starch.
4. Having decided to make a dish with vegetables, you should know that the number of ingredients should be the same, that is, as much meat as there are garden gifts.
5. The best pan for cooking meat is cast iron or another material, but with thick walls.

How to cook with beef

Cut the meat into cubes, sprinkle with pepper. Warm up vegetable oil in a frying pan and fry the product over high heat until brown, then transfer it to a thick-walled pan. Heat another surface, brown two tablespoons of flour (without oil) on it, meanwhile peel and chop a couple of onions and the same number of carrots. Bring the vegetables to readiness in the container where the meat was cooked. Add 60-70 grams of tomato paste and flour to them. Place the ingredients in a saucepan with the main ingredient and add spices. Pour water so that it covers the food. Simmer for one and a half hours under the lid. Serve with rice or boiled potatoes.

Goulash: how to cook from pork

Cut the meat into pieces, chop the onion. Heat vegetable oil in a wok and fry the meat on big fire, add a second product. Cook for about five minutes, then add a glass of hot water and, covering with a lid, simmer for about half an hour. If you decide to use tomatoes, you need to chop them (it is better to remove the peel) and place them in a frying pan for stewing with the rest of the ingredients. After the specified time, add a couple of tablespoons of flour, spices, if there were no tomatoes, add a few tablespoons of tomato paste or ketchup. Let it sit for a while, add chopped herbs and you can serve.

Goulash: how to cook in Hungarian

Wash the carrots, onions, tomatoes and peppers and cut into cubes, do the same with the beef. Heat a few tablespoons of fat (lard) in a frying pan, add vegetables and bring until golden brown, add a few tablespoons of Hungarian paprika. Keep it on the fire, then add the meat, be sure to pepper and salt. Fry at high temperature for 10 minutes, then pour in a glass of water and simmer for an hour under the lid. Then add the remaining vegetables and a few chopped garlic cloves, add more water (200-250 ml) and cook for about 15 minutes. That’s all, Hungarians usually add potatoes and simmer until the latter is cooked, but instead of tubers they add Goulash can be served with pasta, rice or buckwheat.

Conclusion

The prepared dish will become a signature and favorite dish in the house if you follow the entire recipe and cooking time. Do not forget that goulash requires special meat, only in this case lunch or dinner will be satisfying and tasty.