How to cook veal goulash

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

Hungarian national cuisine is famous for many interesting dishes. Among them, goulash occupies a special place. Initially, this product was considered the main food of local shepherds. For its preparation, beef was most often used. But, as you know, young meat is always better processed. Therefore, many people still prefer to make veal goulash. This circumstance partly affects the method of its preparation.

In the best national traditions

For Hungarians, veal goulash is a traditional food. It was customary to cook it in a cauldron over an open fire. In everyday life, this method is rarely used. Typically, a conventional stove and a deep frying pan or heavy bottomed pot are required.

You may also need the following ingredients for work: for 0.6 kilograms of the pulp of the shoulder blade or back of the calf 2 stalks of celery, a couple of onions, 30 grams of vegetable oil, 2 pods of sweet bell pepper, spices, 2 cloves of garlic, white wine and 2 ripe quince.

Make goulash fromveal easy:

1. First, the products must be washed, and then gently chopped. The meat should be cut into pieces, the pepper should be cut into large strips, and the onion, garlic and celery should be finely chopped. Quince can simply be chopped into slices, after removing the seeds from the fruit.
2. The first step is to fry the pieces of meat without adding fat and put them aside.
3. Sweat the onion lightly in oil.
4. Add meat to it, some wine and simmer covered for 40 minutes.
5. Pour in the rest of the ingredients, mix well and leave them to brew for a bit.

This veal goulash can be served as an independent dish, sprinkling it on a plate with fresh herbs. It is good to use boiled rice or pasta as a side dish.

Full lunch

Initially, goulash was considered a special variant of thick soup. He could completely replace lunch, at the same time combining the first and second courses. Following ancient traditions, modern culinary specialists often make veal goulash with gravy.

In this case, you can use the following set of ingredients: for 700 grams of calf meat 2 fresh tomatoes, onion, 60 grams of flour, 1 carrot, s alt, 3 bay leaves, 6-7 black peppercorns, and a little water, vegetable oil and parsley.

The cooking process in this case will look a little different:

1. First, the meat, washed and dried with a napkin, must be cut into pieces such as cubes or straws.
2. Then followschop vegetables. To do this, it is better to cut the onion into half rings, carrots into small cubes, and turn the tomatoes into puree using a conventional blender.
3. Meat is fried first in oil. This can be done in a skillet or in a saucepan. The process must be carried out over high heat until the juice that will stand out from the meat has practically evaporated.
4. Add onions with carrots, make the fire smaller and simmer everything under the lid for 10 minutes, remembering to stir occasionally.
5. At this time, in another pan, you must first fry the flour a little, and then, adding water, bring the mixture to a state of liquid sour cream.
6. Add a little liquid to the meat and simmer for another 25 minutes on low heat.
7. 10 minutes before the end of cooking, combine the products and add the rest of the ingredients.

Now the finished product will really look like a thick, fragrant and very tasty soup.

The usual option

For a heartier meal, veal goulash with gravy can be paired with potatoes. By the way, this is the method most often used in our catering establishments.

For this option, you need the following set of products: for a kilogram of meat, a clove of garlic, 3 onions, 4 potatoes, 2 tablespoons of butter, a couple of glasses of water, 120 grams of flour, as well as s alt, dry marjoram, pepper, fresh herbs, paprika and cumin seeds.

The work should take place in several stages:

1. First, melt the butter in a frying pan, and then lightly fry in itchopped onion.
2. Randomly cut the meat into pieces. After that, they need to be rolled in flour and also put in a pan.
3. Add all the spices, finely chopped garlic, water and simmer for 2 hours over low heat. Periodically it is necessary to stir the mass so that it does not burn.
4. Introduce peeled and cut into pieces potatoes. After that, you need to wait another 40 minutes. S alt, along with herbs and pepper, should be added at the very end of the stew.

A side dish for this dish is not needed, as it is already inside in the form of potatoes.