Hungarian goulash - a dish of peasant cuisine. Initially, shepherds prepared it, using those products that are at hand and stacking them in a pot suspended above the fire. There is no one “right” Hungarian goulash recipe, as the dish has many variations - goulash soup, segde goulash, bean goulash, noodle goulash, etc. Mandatory components of goulash are meat, onions and paprika.
Pick your recipe
You will need
-
- Goulash by Karoy Gundel:
- 2.2 kg of beef (scapular part);
- 300 g of fat;
- 1 large onion;
- 4 teaspoons of paprika;
- salt
- cumin and chopped garlic to taste;
- 2.2 kg of peeled potatoes;
- 1 green bell pepper;
- 200 g of tomatoes;
- chipset.
- For a chipset:
- 100 g of wheat flour;
- 1 egg
- salt.
Instruction manual
1
In order not to get confused in the various options and not to lose authenticity, in Hungarian culinary it is considered to be a classic goulash whose recipe is given on the pages of the cookbook of the famous Hungarian restaurateur and founder of Magyar cuisine, Karoy Gundel.
2
Rinse the meat, dry and cut into cubes with a side of 1.5-2 centimeters. Peel, rinse and chop the onions into small cubes. In a frying pan with high sides over medium heat, melt the crushed lard and fry the onion on it until golden brown. Reduce the heat, let the fat cool slightly and pour the paprika. Mix well. Please note that in a too hot environment, paprika will be bitter and lose its beautiful rich scarlet color.
3
Put pieces of meat in a pan, salt and pepper them. Peel the cloves of garlic, chop, mix with caraway seeds and put to the meat. Check if there is enough liquid in the pan - the meat should not be grilled, but stewed. Cover and simmer until soft - 1.5-2 hours.
4
Half an hour before the dish is cooked, cut the potatoes into cubes the same size as the meat. Peel the sweet pepper from the seeds, cut into strips 1-1.5 centimeters wide. Scald tomatoes, peel them and cut into cubes. First add potatoes to the goulash, when it is cooked, add pepper and tomatoes.
5
Prepare a chipset - pinch dough. Drive an egg into a hill of sifted flour, add a pinch of salt and knead the dough. Nip off small pieces from it and put in goulash shortly before readiness.
6
A good goulash is something between a thick soup and a main course - pieces of meat and vegetables should float in a large amount of fragrant spicy sauce. If you see that the liquid evaporates too quickly during cooking, add some strong broth or, in extreme cases, boiling water to the goulash.
Useful advice
Serve hot goulash and remember that, unlike borsch, sour cream is completely useless.