Principles of Lazerson. Beef Goulash: Recipes and Cooking Tips

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Ilya Lazerson, one of the leading Russian culinary specialists, president of the Guild of Chefs of St. Petersburg, author of many books, as well as TV and radio host of cooking programs, founder of his own gastronomic school, there is no particular need to introduce to domestic gourmets. For several years, on one of the most popular culinary shows - "Food TV" - in his unique manner, the master broadcasts about the intricacies of the so-called bachelor's cuisine. Many lovers of delicious food are impressed by the approaches they proclaim to the creation of certain dishes. How to cook, applying the famous principles of Lazerson, beef goulash, a favorite dish of many? Let's talk about it in our article.

Real Hungarian goulash: what is the dish? History

According to legend, the authors of the first goulash were Hungarian shepherds, guarding among the green alpinemeadows countless herds of cows. The word "goulash" in translation means "shepherd". The choice of the main product in the diet was prompted by people who devoted themselves to this occupation, the very logic of their daily lives. Beef became such a product. It was from it that the first Hungarian goulash was made.

Today this famous dish has acquired many variations. But the main patterns are preserved. It is believed that the best parts of a beef carcass to create a dish are the shank and shank. Among its mandatory components are onions and paprika. Most recipes also include tomatoes and potatoes. But options are known that exclude the presence of these vegetables. Almost always in Hungarian goulash there are chips (kind of dumplings).

Every modern housewife has her signature goulash recipe. Mushrooms, celery, beans and other ingredients are added to this dish today. The best utensils for cooking is considered a cauldron. But it also turns out well in a slow cooker.

Lazerson's Hungarian Goulash: The Basics

How to cook a dish according to the famous presenter's recipe? The obligatory and unshakable principles of Ilya Lazerson in cooking Hungarian goulash are the following:

1. Be sure to use paprika for cooking beef.
2. Roasting meat should be done exclusively on onions. Fry the onion first, then add the meat to it. This will keep the juice in the goulash.
3. The use of tomatoes is excluded.
4. Requiredgoulash component - chips.

Note to hostess

In the process of cooking goulash according to Lazerson, fry the meat in hot oil so that all the juice is sealed inside the piece. Too liquid dish can be thickened by using sautéed flour or even starch. If you add some fresh fruits or dried fruits to the dish, its taste will become very original and original.

Lazerson paprika goulash (Hungarian style)

We invite you to get acquainted with the recipe of a real Hungarian dish from the master, presented by him in one of the episodes of the TV show "Celibacy Lunch". In accordance with Lazerson's principles, beef goulash is made with the following ingredients:

• 100-150 grams of smoked Hungarian lard (smoked lard thickly sprinkled with sweet ground pepper);
• three medium potatoes;
• onion halves;
• 400 grams of beef for stewing (use the muscle of the back leg of the carcass);
• three tablespoons ground paprika (red pepper);
• one bell pepper (optional);
• 100 grams of flour;
• egg halves.

Cooking

Hungarians consider goulash a universal treat, they eat it for both the first and the second. As a second course, beef goulash from Lazerson in Hungarian is prepared like this:

1. Salo is cut into small pieces (the size is chosen arbitrarily). A small amount of oil (vegetable) is poured into the bottom of the pan and lard is sent there (it shoulddrown).
2. The potatoes are cut in half and set to boil, s alted just before the end of cooking.
3. The onion is minced (it is used sparingly as it has a lot of sugar and the extra sweetness will spoil the taste of the dish).
4. The greaves are removed from the pan, and the onions are sent to fry over medium heat in the fat that has rendered from the greaves.
5. For cooking goulash from Lazerson, beef intended for stewing is used - the muscle of the back leg of the carcass.
6. The fundamental point in creating a dish is the following: frying meat and onions, you need to start with onions. The meat is sent to the pan to the already prepared onion. This should be done not in a frying pan (it will not need to be washed later), but in a saucepan with a fairly thick bottom.
7. The red color of the dish is provided not by the presence of a tomato (neither tomato paste nor tomatoes are put in Lazerson's beef goulash), but by the bright color of paprika, two tablespoons of which are added to the meat, as soon as it is seized with fat. Then the composition is mixed and slightly heated, stirring constantly, for about three minutes.
8. Add a small amount of water (the meat should be completely covered) and simmer over low heat. Flour is used as a thickener.
9. Peppers are cut into squares and sent to the meat.

Bograch (chip stew)

Among Lazerson's recipes, there are options for preparing goulash for both the first and the second. Bograch is an authentic Hungarian soup. It is usually prepared by men. And they do it at the stake. The very word "bograch" intranslated from Hungarian means "pot" or "cauldron". Fatty broth is cooked from several types of meat. Use pork, beef, sausage and bacon, as well as brisket, loin or ribs. In addition to all this we alth, various vegetables, spices and spices are also used, thanks to which a truly unforgettable “fiery” stew is obtained. One of the national features of bograch is the presence in its recipe of special small dumplings - chipettes (from the Hungarian "chipkedna" - "to pinch"), which are plucked by hand from a hard dough (egg) and added to the broth.

Included in products

This goulash recipe from Lazerson takes about two and a half hours to cook. Use:

• smoked lard - 250 grams;
• four onions (large);
• two medium carrots;
• one and a half kilograms of potatoes;
• sweet paprika - two tablespoons;
• one and a half kilograms of veal and pork ribs.
• flour (optional) and one egg for dumplings (chips).

How to cook bograch at the stake?

They work like this:

1. Finely chop the fat, put it in a pot and put it on the fire. Melt, fry until golden brown.
2. Meanwhile, peel and chop the onion (preferably in thin half rings), add to the pot and fry in melted fat.
3. After the onion turns golden, gradually add paprika to the frying, which will give the stew not onlya peculiar appetizing taste, but also a specific bright color. It is necessary to constantly stir the frying. Paprika in hot fat should soak, but not burn. Next, add the carrot, which is pre-cut into circles.
4. Put meat prepared in advance. The more ribs in the goulash, the tastier it will be. The pulp is cut into small pieces (3×3 cm).
5. Thoroughly mix the food and add water to the pot - it should cover the contents. Add spices.
6. You can pre-purchase a set of special seasonings for goulash in the store: it includes s alt in the required amount. For the amount of meat presented, you will need 1 tbsp. l. (with top) condiments.
7. Meat and seasonings are put into a cauldron with frying, water is added, covered with a lid and stew with occasional stirring until done.
8. After the meat is ready, add potatoes (chopped), add water to the required volume and add seasonings to taste. Boil potatoes until fully cooked.

In nature, there are not always opportunities for working with dough, but you can add them if you wish. For the preparation of chips, flour is used in an arbitrary amount, one egg. Knead a little dense dough from flour and eggs (no water is used). Roll out and tear it into small pieces (about 2 cm). Sprinkle the finished chips with flour and leave to dry. Pour dumplings together with potatoes and cook until tender (about forty minutes). One minute before the end of cooking in the potadd fresh herbs (finely chopped).

Spicy turkey thigh goulash

In one of the editions of the culinary program, another of Lazerson's wonderful recipes was presented. A ready-made dish is served with pilaf. Ingredients for Lazerson's Spicy Turkey Thigh Goulash:

• 100 grams of basmati rice;
• s alt;
• vegetable oil;
• one bulb;
• raisins;
• zira;
• cinnamon;
• turmeric;
• carnation;
• ginger;
• cilantro;
• sugar;
• cashew nuts;
• four cloves of garlic;
• 300 grams of tomatoes in their own juice;
• 600 grams turkey thigh fillet;
• water;
• 70ml;
• coconut milk.

Technology

The cooking process will take about forty minutes. They act like this:

1. First, they prepare the sauce. Peel and mince ginger and garlic. They are fried in oil (vegetable), add cloves, zira, cloves and cinnamon, chopped tomatoes in their own juice (unlike Lazerson beef goulash, this recipe contains tomatoes), turmeric, sugar, s alt and warm up.
2. Then cook goulash. Turkey thigh (fillet) is cut into medium-sized cubes, fried in sunflower oil. Together with the prepared sauce, transfer to a saucepan, add water and s alt. Leave to stew under a closed lid for twenty minutes. Add coconut milk and simmer for a few more minutes.
3. Next, the pilaf is prepared. Ricewashed, boiled in lightly s alted water. Ginger and onion are cut into small pieces, fried in sunflower oil. Raisins (washed), cinnamon, cloves, turmeric and cumin are added. Combine with rice (boiled), add sugar and s alt. Pilav sprinkled with cilantro and cashews and served in a deep plate.

Lagman goulash

To prepare this dish in accordance with the principles of Lazerson you will need:

• 500 grams of beef pulp.
• Two large potatoes.
• Two onions.
• One carrot.
• One bell pepper (red).
• One stalk celery.
• 200g dumplings dough (for making homemade noodles).
• Two tablespoons of sweet paprika.
• One teaspoon of a mixture of five peppers.
• Half a cup of tomatoes in their own juice (another departure from the proclaimed principle of "no tomatoes in goulash")
• Half a teaspoon of coriander.
• Two tablespoons of vegetable oil.
• One teaspoon of sugar.
• S alt.
• Three tablespoons of cilantro.
• One-fifth teaspoon of saffron.

The given amount of ingredients makes about six servings of the dish. It takes about two hours to cook.

How to cook?

They work like this:

1. Beef pulp is cut into cubes about 3x3 cm in size. Fry in vegetable oil until golden brown.
2. Peel the carrots and onions, wash the peppers. Vegetables are chopped(carrots - half rings, onions - feathers).
3. Fry the onion in a cauldron (it should become transparent), add sugar, chopped carrots and fry for 4-6 minutes.
4. Add meat (fried) to the prepared vegetables. Roast on low heat.
5. Add coriander (ground), paprika and stir. Fry for three minutes with constant stirring (it is necessary to ensure that the paprika does not overcook).
6. Pour in tomatoes in their own juice (if desired, you can replace with tomato sauce or tomatoes), one liter of boiling water, s alt, mix and stew for twenty minutes.
7. Potatoes are peeled and cut into pieces equal in size to pieces of meat. Spread in a cauldron and stew over low heat.
8. Cut the celery and pepper. Spread in a cauldron, stew for about twenty minutes.
9. Add a little more boiling water (it should cover the vegetables).
10. Meanwhile, noodles are made from dumpling dough (the dough is rolled out and cut into thin strips). Dough blanks are placed in boiling water and boiled for five minutes.
11. Add a little saffron and a mixture of peppers (ground), s alt. Then add green cilantro (chopped). Bring to a boil and remove from heat.

The finished dish should stand for about five to ten minutes before serving. Bon appetit!