2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Goulash is a popular meat dish of national Hungarian cuisine. However, it has long crossed the spatial boundaries and is prepared with pleasure by both professional chefs and housewives who are just mastering the secrets of cooking. Share some recipes and we.
Goulash soup
The first way to cook goulash is as follows: take 1 kg of beef meat, 500 g of potatoes, 200 g of onions, the same number of tomatoes and 100 g of carrots and bell peppers. From spices and seasonings, you will need 3-5 cloves of garlic, to taste a little barberry, paprika, thyme, allspice. Especially for those who do not know how to cook goulash, we will 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: cut the meat into medium-sized pieces, chop the tomatoes and potatoes into cubes. Chop the onion into half rings, and into strips - carrots and peppers. Squeeze the garlic through the garlic press or finely chop. Pour vegetable oil (50 g) into a large cast iron andfry the meat in it, turning on the fire harder. You need to do this for a short time, 5-7 minutes. Then add onion and 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 are poured, the roast is s alted, mixed and stands under the lid for about 5-6 minutes. Then the wine pours in. The fire is screwed on, the cast iron should now simmer for 15 minutes on low heat. And finally, the fourth, final stage of the operation called "how to cook goulash." Potatoes are added to it, water is added, everything is mixed, brought to a boil and cooked until tender for another 25 minutes. Served on the table is a goulash soup sprinkled with chopped herbs. An amazingly delicious, nutritious dish for true gourmets!
Goulash in a slow cooker
Another useful recipe with detailed recommendations: how to cook goulash in a slow cooker. Ingredients: meat - 500 g, potatoes - 4-5 pieces, onions - 1 head, cabbage - 250 g, garlic - 6-7 cloves, sugar - 1-1, 5 tbsp. spoons, tomato - 3-4 tbsp. spoons, half a lemon, s alt, spices, herbs.
Sour cream and vegetable oil for dressing. Traditionally, beef goulash is cooked in restaurants and canteens. We cook it from pork at home in cases where the meat belongs to a medium or low degree of fat content. First, chop the onion and lightly sprinkle with sugar. Few housewives know about this subtlety: sugar is not onlyremove bitterness and sharpness, but also give the soup a special refined flavor. The onion is placed in the multicooker bowl, sunflower oil is added, and the appliance is set to the “Baking” mode. Fry the product for about 15 minutes, stirring occasionally so that the onion does not burn. Garlic is then added, s alt is added, sautéing lasts another 2-3 minutes. Pork is cut into thin strips, sent to frying and processed for 10-12 minutes. The device switches to the "Extinguishing" option at this time. After the specified time, a tomato is placed in the bowl. Products continue to be stewed for 6-7 minutes. Then comes the turn of potatoes (it is cut into thin sticks). Water is then added, it should cover all products by 3 cm. Spices are added, the dish is s alted. We do not switch the options, we simmer until the potatoes are half cooked. 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 s alt is put. Goulash served with sour cream and herbs.
Cook well and enjoy!
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