Goulash is one of the most delicious meat dishes. It is suitable as a main dish for lunch or dinner, but they can also please guests for a holiday. Goulash can be prepared in different ways from different varieties of meat.
Pick your recipe
You will need
-
- For beef goulash:
- For 800 g of meat with bone (scapula
- shank) - 60 g fat
- 1 tbsp. a spoonful of flour
- 1 large onion
- 1/2 teaspoon red hot pepper
- 50 g tomato paste
- salt.
- For goulash in Hungarian:
- For 1 kg of beef - 500 g of onion
- 1 clove of garlic
- 100 g pork fat
- 3 tbsp. tablespoons tomato paste
- 4st. spoons of sour cream
- 1 tbsp. a spoon of red ground medium hot pepper
- ground caraway seeds
- lemon peel
- salt to taste.
- For goulash with giblets:
- On the front of the hare with shoulder blades and offal - 150 g of sausage
- 2 onions
- 50 g fat
- 1 tbsp. a spoonful of finely chopped parsley
- salt.
Instruction manual
1
To cook beef goulash, remove the bone from the prepared meat and cut six to eight slices per serving. Season with salt and flour. On a very hot fat, fry pieces of meat on all sides and transfer to a pan. In the remaining fat, fry the onion sliced in rings and transfer it with the fat to a pan with meat. Add some water and simmer, covering the pan with a lid. Fry the tomato paste with red pepper per 20 g of fat, pour into the meat and continue to simmer for a few more minutes. Serve goulash on a round dish with dumplings.
2
To cook goulash in Hungarian, cut the onion into slices, chop the garlic and sauté it all together until it is golden yellow. Then add the tomato paste, put the meat, diced, fat, sprinkle with red pepper and pour a little water. Stew goulash in a sealed container until the meat is tender. If the water evaporates too quickly, top it up. At the end of the stew add caraway seeds, lemon peel, salt and pour sour cream.
3
Goulash can be prepared from a hare with offal. To do this, rinse the ripened ripe hare and scapulae, cleaned of films, rinse and chop into small pieces. Cut the lungs, heart, liver cleaned from film into strips and fry together with pieces of hare in a cast-iron pan. Add sliced sausage and onions. Pour 1 cup of water, add salt, spices and simmer over low heat until tender. At the end of the stew, pour the sour cream mixed with flour, boil, salt to taste.