Beef goulash - general principles and methods of preparation
Goulash is a Hungarian dish. And there they are more referred to as thick soups than to main dishes. Initially, the goulash was invented by Hungarian shepherds - for lunch they usually cooked their own food on an open fire in large cauldrons - there was something like goulash. Goulash was popular among the Cossacks in southern Russia. Today, every housewife knows that beef goulash, which goes well with your favorite side dish, allows you to nourish your family satisfyingly.
Beef goulash - preparation of products
To prepare the goulash, it is necessary to take high-quality tenderloin of beef - without pits, hymen and veins, so that the goulash is tender and juicy.
Beef goulash - preparing dishes
Prepare goulash in a pan. In this case, a frying pan with a non-stick coating or a cast-iron pan with thick walls is suitable. The main thing is that the pan is high enough so that it can calmly stew meat.
Beef goulash - the best recipes
Recipe 1: Beef Goulash
This recipe is very easy to prepare. And such goulash goes well with many side dishes (cereals from cereals, potatoes, pasta), perfectly complemented by salads and allows you to nourish the family hearty.
Ingredients:
500 grams of beef (veal can also be used),
carrot,
onion,
2 cloves of garlic
2-3 tablespoons of tomato paste,
sunflower oil, salt.
Cooking method:
1. Carrots must be peeled and diced. Small onions should also be cut onion and garlic.
2. Beef needs to be washed and cut into medium sized pieces.
3. Sunflower oil should be heated in a pan and fry garlic, onions and carrots in it until rosy.
4. Then add beef to the pan and remember to increase the heat.
5. The meat needs to be fried in just a couple of minutes - it should turn white. And then you need to add to the beef 250 milliliters of boiling water and tomato paste, mix everything thoroughly. When the liquid boils, it is necessary to cover the pan with a lid and set the minimum heat.
6. At minimum heat, beef goulash will be stewed under the lid for about an hour and a half. The prepared meat will be soft and juicy - then it is ready for serving.
Recipe 2: Beef Goulash with Potatoes
Beef goulash, cooked with potatoes, allows you to do without a side dish. If you add it to vegetable salads, you get a great lunch or dinner.
Ingredients:
600 grams of beef,
500 grams of potato
150 grams of tomato,
200 grams of carrots,
onion,
red bell pepper
4 teaspoons of paprika
4 cloves of garlic,
a teaspoon of salt
40 grams of lard.
Cooking method:
1. First, in a pan it is necessary to fry a medium-sized chopped onion - it should acquire a golden hue.
2. Then you need to sprinkle it with paprika and mix thoroughly.
3. Beef should be cut into large pieces and add to the pan. Do not forget to salt and pepper. Until the meat turns white all together, it is necessary to fry over high heat. Then reduce the heat a little, add a little water and cover the pan with a lid. Leave to simmer for about an hour.
4. Meanwhile, carrots and bell peppers should be cut. And, after an hour, add tomatoes, garlic, pepper and carrots to the pan, add hot water, mix and leave to simmer again for 15 minutes.
5. When the meat becomes soft, you need to put in the goulash potatoes cut into large pieces.
6. When the potatoes become soft - the dish is ready. But, turning off the fire, you need to let the goulash a little under the closed lid.
Recipe 3: Georgian Goulash
Through the use of red wine and pickles, meat prepared according to this recipe acquires a very unusual taste. And it goes well with rice porridge.
Ingredients:
400-500 grams of beef pulp,
half a glass of dry red wine,
2 onions,
2 pieces of pickles,
1 clove of garlic
2 tablespoons tomato puree,
2 tablespoons of meat broth,
a tablespoon of wheat flour,
ground black pepper, salt.
Cooking method:
1. Beef must be cut into small pieces, fry it in oil in a pan and add finely chopped onions to the meat.
2. After that, salt, pepper and, constantly stirring, fry the meat for 5-7 minutes over high heat. Then sprinkle with flour and fry for another 5 minutes.
3. Then you need to make mashed tomato, cut the cucumbers into cubes, chop the garlic. All this is added to the pan, pour in the broth, wine and simmer for 30-40 minutes under the lid.
4. Serving goulash in Georgian is possible with a side dish of rice. For beauty and spicy taste, sprinkle goulash with chopped dill.
Recipe 4: Microwave Hungarian Goulash
Since this recipe involves the use of wine, the taste of meat is particularly refined and piquant. And in the microwave, the dish is cooked in just a few minutes.
Ingredients:
500 grams of beef,
50 milliliters of dry red wine,
large onion,
Bell pepper,
2 peeled tomatoes,
bouillon cube.
Cooking method:
1. Beef, bell peppers and onions should be finely chopped and put together in a high skillet or bowl with a lid.
2. A bowl of sliced beef should be stewed at a capacity of 100% for 4-5 minutes.
3. Then you need to finely chop the tomatoes, which also need to be added to the meat.
4. After this, mix the dry broth with red wine and pour it into the goulash. In a sealed container at 100% power, goulash must be stewed for another 6-7 minutes. Then the dish can be served at the table.
Beef goulash - useful tips from experienced chefs
Beef goulash is prepared quite simply. To make the dish tasty, it is important not to overdo it in a pan. It is also necessary to correctly choose spices - peppers, paprika, you can also use bay leaf and peppercorns. In general, the secret to cooking delicious goulash lies in the proper combination of all the ingredients. When everything is in moderation, the taste of beef is simply amazing.
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