Classic goulash preparation
We suggest preparing goulash the way Hungarian shepherds once prepared it. The only thing we will change is the cooking method. If the shepherds used a pot and a fire, then out of habit we will make a dish on gas. We recommend using not a saucepan, but a deep, thick-walled frying pan or cauldron to make the goulash with potatoes even tastier.
Ingredients:
- half a kilo of potatoes;
- 500-600 grams of beef tenderloin;
- three large tomatoes;
- two large bell peppers;
- bulb;
- carrot;
- three cloves of garlic;
- salt and pepper;
- 400 ml water.
If you don’t have fresh tomatoes, you can easily replace them with tomatoes in their own juice. One 400 ml jar will be enough.
Beef goulash with gravy like in kindergarten
This goulash with mashed potatoes evokes the warmest and most pleasant memories for me. And although I usually make it for children, we ourselves enjoy it. The gravy is prepared without tomato paste, but with sour cream and tomatoes.
We choose the best meat for the children's table - fresh and young. You can simmer it either in a frying pan or in a slow cooker. If children don’t like garlic, you don’t have to add it.
What you will need:
Preparation:
1. Wash the fillet thoroughly and dry it with a paper towel. Cut into cubes with sides no larger than 3x3 cm.
2. Chop the onion into thin half rings. Chop the carrots into thin semicircles. Finely chop the garlic cloves with a knife.
3. A frying pan with vegetable oil is already heating up on the stove. Place the beef here and fry until all the liquid has evaporated. We will need another frying pan - we will fry onions and carrots on it.
4. While this is all cooking, peel the tomatoes. To do this, we cut the tops and, after dipping them in boiling water, easily remove the skin. All that remains is to soften the tomatoes into a pulp and add sour cream and half a glass of water to them.
5. Next, add the fried vegetables to the frying pan with the meat and pour in our tomato-sour cream sauce. Cover the frying pan with a lid, reduce the heat to low and simmer for another 20 minutes.
At the end, spices, salt, pepper and garlic are added. Just before serving, decorate with herbs.
Making classic goulash
Traditionally, the ingredients are fried in lard. If you don't have it or you just don't like the taste of lard, then use sunflower oil or butter.
- Rinse the meat, cut into pieces of 5-6 centimeters, remove all films and veins.
- Melt butter or lard in a frying pan, fry the onion until golden brown, add meat, salt and pepper. Fry over high heat for 5 minutes.
- Reduce heat, pour in a glass of water and simmer for an hour under the lid.
- Cut the tomatoes and peppers into cubes, carrots into rounds, and garlic finely. Add the vegetables to the meat, add another glass of water, and simmer for 20 minutes.
- Cut the potatoes into cubes and add to the rest of the ingredients. Cover with a lid and simmer for another 15 minutes.
Remove the goulash with potatoes from the stove, but do not rush to pour into cups. The dish needs to sit for 10 minutes - this will make it even tastier.
Hungarian beef goulash
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Ingredients
- 1 kg beef;
- 1 sweet red pepper;
- 1 onion;
- 5 cloves of garlic;
- 2 tablespoons vegetable oil;
- 1 bay leaf;
- ¾ teaspoon salt;
- ¼ teaspoon ground black pepper;
- 3 tablespoons paprika;
- 300 ml beef broth (can be from a cube) or water;
- 3 tablespoons of tomato paste.
Preparation
Cut the beef into medium pieces with sides 3-4 cm, pepper and onion into small cubes.
Pass the garlic through a press. Heat oil in a deep frying pan or saucepan over medium heat. Fry onions and peppers for 5-6 minutes. Add the bay leaf and garlic and let cook for another 1 minute.
Place the beef in the pan with the vegetables. Sprinkle with salt, black pepper and paprika. Fry for another 5 minutes, stirring constantly. Then add broth and tomato paste. Bring to a boil, cover and simmer over low heat for 1.5–2 hours.
Prepare
