How much to stew goulash

Stew goulash for 2 hours.

Beef goulash with gravy

Boneless beef (veal) meat – 600 grams
Onions – 2 heads
Ketchup – about 200 milliliters
Dill – 3 tablespoons
Flour – 2 tablespoons
Vegetable oil – 2 tablespoons
Salt and pepper – to taste

How and how much to stew goulash from beef
1. Clean the beef from films and fat.
2. Finely chop the beef.
3. Peel and finely chop the onion.
4. Heat the frying pan, pour in the oil and put the onion, fry for 7 minutes over medium heat without a lid. 5. Add meat to the onion, fry for 5 minutes, cover and reduce heat.
6. Add ketchup to goulash, mix.
7. Add flour to the goulash, mix thoroughly.
8. Add half a glass of hot water or broth to the goulash, cover with a lid and simmer for 1 hour over low heat under the lid, stirring occasionally.
9. Salt and pepper the goulash to taste, serve with herbs, pickled cucumbers and mashed potatoes for a side dish.

Tasty Facts

– Goulash – a national Hungarian dish of meat stewed with pepper, smoked bacon, potatoes. Considered a thick soup. First, the meat is fried in lard with onions until brown, then water, flour, vegetables are added, and the meat is stewed until soft.

– Traditionally, goulash is made from beef or veal, chopped into pieces. To soften the meat, it is stewed for a long time – 1.5 – 2 hours.

– In the USSR, goulash was a stew made from any boneless meat. First, the meat was fried, then cooked in tomato sauce. Goulash was served with any side dish.

– Sauce for goulash can be made with the addition of tomato paste, canned or fresh tomatoes, adding them to the fried meat. 15-20 minutes before cooking, you can put chopped garlic, cumin, marjoram, 30 milliliters of dry red wine or balsamic vinegar, a few slices of lemon, a small cube of butter to taste.

– The oil in the recipe can be replaced with lard or pork fat. It should be melted in a frying pan and fry for 2-3 minutes over medium heat without a lid. The butter will melt from the fat, and the cracklings should be removed.

– The basis of Hungarian goulash is paprika. It is better to use fragrant dried paprika for paprika, and before adding it to goulash, it must be heated over a low heat in a frying pan for 1-2 minutes. It is also allowed to simply grind a couple of sweet peppers in a blender.

– Meat for goulash – beef is traditionally used, substitution for veal is allowed.

– To make goulash more satisfying, it is recommended to add dumplings.

How to stew Hungarian goulash

Potatoes – 700 grams
Beef shoulder or sacrum – 600 grams
Onions – 2 pieces
Bulgarian pepper – 1 piece
Garlic – 2 teeth
Red hot pepper – 1 pod
Sweet dried paprika – 3 tablespoons
Cumin – 1 teaspoon
Vegetable oil – 50 milliliters
Salt – half a teaspoon

How to stew Hungarian goulash
1. Rinse the meat, remove the veins.
2. Cut the meat into strips 3 cm long, 1 cm thick.
3. Pour vegetable oil into a frying pan, heat over high heat until bubbles appear.
4. Put the meat into the hot oil, mix, fry for 7-10 minutes, so that the moisture released from the meat evaporates and the meat becomes covered with a crust.
5. Cut the peeled onions into small cubes.
6. Peel the garlic, finely chop with a knife.
7. Reduce the fire under the pan with meat to medium, add the onion, fry for 5 minutes.
8. Put garlic and cumin to the meat and onions, mix, fry for 5 minutes.
9. Wash the bell pepper, remove the stalk, peel the seeds, chop into thin strips.
10. Put bell pepper to the meat with onions, fry for several minutes.
11. Put paprika in goulash, pour boiling water so that the contents of the pan are completely under water.
12. Peel the potatoes, cut into squares 1.5 centimeters thick.
13. Wash hot pepper, remove seeds, chop into thin rings.
14. Put potatoes, hot peppers, salt in goulash, cover with a lid, cook over low heat for 40 minutes.
15. Remove goulash from the burner, leave for 15 minutes before serving.

How to stew goulash with pickles

Beef (tenderloin) – 700 grams
Onions – 2 heads
Cream – 250 milliliters
Pickled cucumbers – 3 pieces
Honey – 35 grams
Flour – 30 grams
Black pepper – 4 peas
Mustard – 1 tablespoon
Salt – half a teaspoon
Bay leaf – 2 leaves

How to cook peasant-style goulash with pickles
1. Wash the beef in cold water, cut into cubes a few centimeters thick.
2. Pour vegetable oil into a saucepan, heat for a few minutes over medium heat.
3. Put honey in a saucepan, melt it to a liquid state.
4. Put the meat in a saucepan, fry for 15 minutes until it is browned and the resulting liquid has evaporated.
5. Peel the bulbs, cut into half rings 3 mm thick.
6. Put the onion to the meat, fry it for 3 minutes.
7. Pour 2 cups of boiling water over the meat, salt and pepper, leave the beef to stew for 40 minutes.
8. Chop pickled cucumbers into strips 5 millimeters thick, several centimeters long.
9. Put pickles to beef, simmer for 10 minutes.
10. Combine cold cream with flour and mustard.
11. Pour cream sauce in a thin stream into a saucepan with meat, mix, put bay leaves, wait for boiling, simmer for 5 minutes.