Гуляш по-венгерски представляет собой первое dish, cooking which uses a lot of meat, a variety of vegetables and a lot of spices. This dish is traditionally prepared from beef. However, you can find cooking options from game, lamb, chicken, and fish. Adding pork instead of beef, you can get too fat dish, goulash soup of veal - not delicious and full.
Изначально блюдо с различными добавками готовили at the stake in the cauldron. Goulash was considered a traditional food of Hungarian shepherds, and its recipe had quite ancient roots, dating back to the beginning of the IX century. Goulash is pronounced in Hungarian as "guyash", which in translation means "shepherd".
В настоящее время, благодаря превосходным taste of the dish, the indigenous people of Hungary call it just royal soup. Prepare it differently, but the main ingredients remain unchanged: meat, potatoes, tomato and Bulgarian pepper.
Until now, experienced chefs can not decide,how to classify this dish. Consider it a soup or take it to second courses and cook like a stew with gravy. Proceeding from this, the Hungarian goulash (a photo of the dish is in the article) was decided to be identified in a separate category. However, some housewives do not cease to prepare a dish as the first, while others consider it to be the second.
However, someone might think that goulashin Hungarian - this is a common roast, containing meat, vegetables and gravy. But this is not so. Soup goulash is a rich, thick, and also a soup with large pieces of beef and potatoes. The cooked dish is served portion by piece in plates with a white bread.
In addition, you can meet recipes in whichAs an additional main component, tarkhony noodles or dumplings are found. In different parts of the state, these ingredients are prepared in different ways in the Hungarian goulash. They can vary in shape and size. There are small, wiped with a sieve, or, conversely, large, more like dumplings. They can boil right away in a goulash or cook separately, and then add to the cooked soup. They are also sometimes fried and then cooked.
Cooked on this recipe is obtainedvery fragrant and incredibly tasty. It is prepared from beef and with the addition of chips, which are small dumplings from steep dough. Cooks from Hungary often in the dough add a little garlic, ground nuts, sweet paprika and fresh chopped greens.
For cooking, you need these components:
Start the cooking process withpreparation of fat. It should be cut into small pieces and slightly stewed using a cauldron or a pot with a thin bottom. While the fat is fried, it is worth to do onions. It must be washed, cleaned and crushed. Add to the fat together with the paprika and fry until golden brown. Then the fire should be reduced to a minimum and pour the finely chopped garlic into the pan in advance. Extinguish the components for a few more minutes.
For cooking goulash in Hungarian style from beefMeat without a bone will approach: a scapula, a back part and a shank. The selected part should be cut into small pieces, add salt, sprinkle with sweet paprika, caraway seeds and put into a pan. Ingredients need to pour 100 ml of boiling water and continue the cooking process for about an hour, stirring constantly the contents.
Vegetables must be thoroughly rinsed.Peel potatoes and cut into squares slightly larger than the size of the beef pulp. Pepper chop the same way. Prepared vegetables put on top of meat and fumble for another 15 minutes. After the lapse of the allotted time, cut the tomatoes and add them to the pan. If necessary, pour goulash in Hungarian hot water so that the liquid covers all the ingredients. To the dish was completely ready, it is necessary to boil it for another quarter of an hour.
If you follow the classic recipe of Hungarian goulash, the next step in preparing the dish is to create dumplings.
To do this, you need the following products:
Start cooking with kneading dough.It should be steep enough and tight. To do this, combine flour, egg, crushed herbs and garlic. Moistened in water hands, you need to mold small dumplings from the dough and immediately drop them into goulash. After this, it is necessary to boil the soup a little more.
Goulash is traditionally prepared from beef.The recipe presented below will not be an exception. With the help of beef pulp, vegetables, various spices and a glass of wine, adhering to the recipe, you can get an appetizing and tasty dish. It is said that during the Austro-Hungarian War they were fed soldiers who were daily about 30 kilometers away.
For preparation, you need the following products:
To cook goulash in Hungarian, you needrinse and cut the beef pulp into pieces of medium size. Peel potatoes and cut into squares. Peel onion and garlic, wash and grind. Garlic with the help of a press, cut the onions into half rings.
Carrot, tomato and pepper thoroughly. Tomato and Bulgarian pepper cut into squares, carrots cleaned and cut into strips. Prepare the required amount of wine.
In a saucepan, heat a small amountsunflower oil and put the inside of beef meat. Fry for a quarter of an hour. Next, add crushed onion and garlic. Join the contents and faint a little more.
Add prepared vegetables:tomato, pepper and carrots. Again, stir and stew for a few more minutes. After a while, season goulash with condiments. You can use a little zira, black pepper peas, paprika, thyme and barberry. Carefully mix and freshen up for about 5 minutes.
After this, add to the prepared goulashthe prepared amount of alcohol, cover the pan with a lid, reduce the fire to a minimum and extinguish, until the alcohol evaporates. Then you need to add water to the pan (about 200 ml) and pour out the crushed potatoes. The dish should be cooked for about half an hour.
5 minutes before full cooked in a panit is necessary to pour out the shredded greenery and slightly salt. The soup goulash is served portion by piece in a deep bowl. You can enjoy a meal both at lunch, having tasted it as the first, and at dinner, having treated home or guests a delicious goulash.
