Today I want to introduce you to a very popular recipe delicious dish – Hungarian goulash. This is the national soup of Hungary, which has many variations of preparation, but despite this, it is still famous for its irreplaceable taste! Try to cook Hungarian-style goulash, pamper yourself and your family with a very tasty, aromatic soup.
Ingredients for cooking Hungarian goulash:
- Meat (beef, lamb or pork) – 1 kg.
- Potatoes – 800 gr.
- Onion (onion) – 2-3 pcs.
- Carrot – 1 pc.
- Bulgarian pepper – 2-3 pcs.
- Fat – 100 gr.
- Sweet paprika – 20 gr.
- Hot paprika – 20 gr.
- Garlic – 4 cloves
- Wine (red dry) – 150 ml
- Tomatoes – 4 pcs.
- Bay leaf
- Allspice (peas)
- Salt
- Greens (parsley, dill)
- Olive oil – 4 tablespoons
- Flour (wheat) – 100 gr.
Inventory:
- Pan
- Frying pan
- Cutting board
- A kitchen knife
- Plate
- Iron or wooden spatula
- Serving dish
Cooking Hungarian goulash:
Step 1: Prepare Hungarian goulash
We will fry the vegetables in lard. To do this, we cut it very finely as soon as we can.
We put a pan on the fire to heat it, pour olive oil, lay out finely chopped lard, and fry it.
At this time, peel the onion and finely chop it.
It is necessary to remove cracklings from the pan, leaving only oil. After that, put onions in it and fry until golden.
Meat (I prefer pork) must be washed under running water and cut into several small pieces.
Pour flour into a plate and roll the meat in it, then add it to the onion and fry until golden. At the same time, it is necessary to constantly stir so that nothing burns.
It is better to take pork with streaks of lard, so that the goulash turns out juicier.
At this time, we can peel and cut potatoes and carrots. We will cut them into small cubes, approximately 3×3 cm. After that, soak them in water for 5-10 minutes.
We put a pan on the fire, pour olive oil.
Peel the garlic and cut it into small pieces.
As soon as the oil in the pan is heated, put the meat and onions in it. Pour red wine over it, add chopped garlic and mix everything thoroughly.
After that, sprinkle the meat with sweet and spicy paprika, mix, cover with a lid and let it simmer for 10 minutes.
Now we will add vegetables. But before that add water to the pan and a little salt.
Clean the bell pepper from the seeds and cut it into quarters.
Cut the tomatoes into large cubes, approximately 3×3 cm.
We put peppers and tomatoes in the meat broth, add potatoes and carrots, mix everything carefully and let the vegetables soak in their juices. Cover with a lid and cook over medium heat for about 40 minutes.
Step 2: Serve Hungarian goulash
Finely chop parsley and dill. Add to the soup, stir and cook for another 5 minutes.
Hungarian goulash is ready, all that remains is to spread it on plates. You can decorate the top with parsley leaves.
Bon Appetit!
Advice:
– The amount of vegetables should be proportional to the amount of meat.
– You can use tomato paste instead of tomatoes.
– Fat crackers can also be added to goulash.
– It is better to buy meat with streaks of lard, so that it does not dry out when fried, but instead releases juice.
