What is goulash? Goulash with gravy: a recipe with a photo (step by step)

Almost every Amateur to eat to the question “what is goulash» confidently answer: meat and gravy. And would be fundamentally wrong! Because goulash – is not a boring canteen dish, but a kind of culinary poetry. Properly and cooked with soul, it leaves an unforgettable taste sensation.

A Little history

Unlike many dishes, this authorship was well established. Hosts a prescription, no doubt, are the Hungarians. But even among them not cease heated debate, what is goulash: a thick soup or all of the second, with lots of sauce and in need of a side dish. However, the Hungarians is a little embarrassing. Stew them – a versatile dish which acts as festive and readily prepared in the weekdays. Goulash is generally very affordable. Even a certain meat it does not require: there are authentic, traditional recipes based on lamb, beef, pork, game, poultry and even fish. The only thing that unites all of the variety-the spice and sharpness together with a thick sauce. Fireworks of flavor and aroma-that's what the goulash. And his recipes - weight.

Just goulash: recipe with photos step by step

The Dish can be prepared even with a minimum of ingredients that will surely find in the fridge and on the shelves in the lockers at any Thrifty housewife. Pitch for the beginning of the base goulash from pork with gravy (photo). Pound any part of the carcass, only fresh, not dried up, clean and promarinuetsya a paper towel, then chopped finely across the grain. In the hot vegetable oil the slices are fried very quickly – almost the maximum heat. All wedges must keep distance; if a lot of them – fry in parts. Otherwise, the pork will go internal juice. When all slices are browned, sapaudia two chopped onions. Becomes clear – poured cups of broth, the capacity is covered with a lid, and stew an hour quietly extinguished. When the liquid will become small, you need to pour boiling water – cold or damp the water will kill the taste of the goulash. Five minutes before the allotted time in the gravy diluted with a spoon of tomato paste and sapaudia spices: paprika, cumin, Laurel, marjoram, horoscopy pepper, salt. There should be a lot, but liked dinner. If you did everything with love, this day your family first learns what a goulash. And understand that this referred to so completely unworthy of the title of the dish!

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Real Hungarian goulash

To try out the original recipe, will have to buy a pound of tender veal. In a deep pan fried on pork fat with chopped onions (two pieces), carrots and records three cloves of garlic. In about six minutes to vegetables sapaudia cubes of veal that are roasted intensely for a few minutes. Then sapaudia paprika (heaped teaspoon) and a pinch of cumin, poured a glass of water, and stew stew for about an hour with polities fluid, to result in her was a quart. Four tomatoes without skin chopped in small cubes, five of potatoes – according to the meat pieces. The basis percise, salted, flavored Laurus, and prepared vegetables and cook a little longer until potato is ready.

Medjimurska recipe

To Prepare the recipe a stew of pork (with photos) step by step is quite simple. It is desirable to add an equal amount of veal – it will taste great. First, from a pound of chopped onion (700 g of meat) is fried. Will Zabolotets – added 2 chopped cesnocova and a third of a kilo of sliced mushrooms. After ten minutes of stewing osypaetsya and Browns the meat (both kinds). Then added spices and seasonings: paprika, chopped a pod of hot pepper, black pepper, thyme. Now and poured a partial glass of red wine. Half an hour later combines quiet sapaudia boil cubes of potatoes, poured tomato juice (couple tablespoons), if necessary – a little water. A quarter of an hour you can join the ordinances of the Hungarian cuisine.

Goulash Viennese

The Austrians pretty quickly borrowed from neighbors tempting dish. However, they got their own, different from the original, goulash. Recipe with pictures (step by step and explains everything in detail) will help you to prepare Vienna a kind of goulash. Four onions is fried; as soon as she will find blush – sapaudia wedges of meat (preferably veal), 600 g. it is Immediately sprinkled with ground chilli and shifted the lemon slices, without skins and seeds. After half an hour of longing pour 2 cups of the soup. When veal will pomagaet, added a couple of spoons of flour, came loose in the water, and two teaspoons of natural tomato puree. When the sauce becomes thick, goulash served with sour cream glass and rushes to the table with dumplings or noodles.

Tender goulash

No one knows who came up with this variation, but the owners of the recipe found that it was the best goulash from pork. Step by step its creation as follows:

1. Meat (a pound) cut in small blocks, interspersed with abundance of spices and leave for 25-30 minutes –to marinate, then quickly fried to blush.
2. In the meat juice is made from fried chopped two onions, a large carrot and a thick pepper.
3. Vegetables go with pork, sdobrivayut real tomato juice (half a Cup), pepper and salt. The suppression will last for about half an hour.
4. Goulash sprinkled with two tablespoons of flour, stirred and poured any broth – so that the sauce turned out very thick.
5. After a few minutes of stirring pour the cream dilution to the desired density.

A couple minutes of the boil – and the fire extinguished. You can give the stew to soak up the flavors for about five minutes and call to the table hungry.

Welsh stew

And so there! And it is radically different from those already described. Perhaps the biggest challenge will be to get turnips. But you really try, if you want to try the goulash is absolutely amazing with gravy. Recipe with photo step by step would look like this.

1. A Quarter pounds of good smoked bacon cut into cubes and same amount of not too fat mutton-cubes.
2. Both ingredients are fried in ghee until brown tan.
3. Leek crushed potatoes crumble cubes, turnips finely chopped. All vegetables need to take as much meat components – 250 g
4. Meat and bacon are placed on the bottom of a large pot or spread across multiple smaller ones. The top is “blanket” from a mixture of vegetables. Generously sapaudia spices: not ground bell peppers (red and black) with fragrant, such as Provencal and Italian herbs.

In the oven goulash will hold from 20 to 40 minutes – depending what size your pots. And English fantasy on Hungarian theme – to your culinary attention!