The invention of the Magyar shepherds - a thick meat soup with a lot of pepper and red wine - is now cooked all over the world. Nevertheless, very often there is a question, how correctly to prepare goulash? To begin with, we will make a reservation that in the original recipe there can not be a large number of ingredients, simply because the shepherds did not have them at hand. Obligatory for this dish, of course, meat (usually still beef or veal), a small amount of fat, onions, potatoes, a large amount of paprika. Of the remaining components most often use carrots, tomatoes or tomato, various spices and herbs, sweet peppers and mushrooms.
How to cook chicken goulash with gravy?
Ingredients:
- meat (fillets without skin and bones) - 1 kg;
- fat chicken - 2 tbsp. spoons;
- paprika powder - 2-3 tbsp. spoons with a slide;
- broth chicken - 0,5 l;
- large onion - 2 pcs .;
- tomato paste without preservatives - 2 tbsp. spoons;
- white wheat flour - 2 tbsp. spoons;
- salt - 2 pinch;
- spices (lavrushka, gvozdichka, pepper peas fragrant) - to taste.
Preparation
Prepared chicken goulash, like any simple dish, without delicacies and subtleties.
Onion is cleaned and shredded in thin strips along the bulb. In the melted hot fat quickly on the maximum fire prepare meat: all pieces should be as if "sealed" in an appetizing crust - so the chicken will turn out juicy and soft. Next, we take the meat on a separate plate, send the onion to the fat, stir it, stew it for a minute and a half, then add flour, tomato and milliliters of 70 broth, stirring, achieve uniformity of gravy, pour the paprika, spices, warm it up for a minute and return the meat. Cooking, gradually pouring broth, if necessary, for 25-30 minutes. The amount of broth, of course, determines the density of gravy - it's a matter of taste. Solim at the very end. If you want, you can add chopped garlic and finely chopped greens.
If the variant with a chicken does not suit you very much, we will tell you how to cook a delicious goulash from pork with potatoes - a hearty dish that can be cooked both as a first and as a second.
How to cook delicious goulash from pork?
Ingredients:
- pork (fillet, cut into small pieces) - 1 kg;
- paprika powder - 2 tbsp. spoons;
- onions - 2 pcs. larger;
- fat pork melted - 40 g;
- potato - 450-500 g;
- sweet peppers (red desirable) - 2-3 pcs .;
- flour white in / s - 2 tbsp. spoons;
- tomato paste - 50 g;
- broth of meat or vegetable - 0,2-0,7 l.
Preparation
Peeled bulbs need to be cut. You can chop the onion finely - with cubes, or you can with long strips - it's a matter of taste. In the melted fat fry pieces of pork, stirring intensively, until all the pieces get a crust, then put the onion, cover and simmer on a slow fire for half an hour approximately, if necessary, pour soup on a couple of spoons. On a dry frying pan, calcine the flour, add to it a paste diluted in a small amount of broth and determine the required density of our gravy. To the meat we add the potatoes, which were previously cleaned and crushed with cubes, chopped pepper, paprika and other spices at will, pour all this with gravy and move it to the heated oven for 20-30 minutes.
Since many representatives of the rich world of home appliances have settled in many kitchens today, many are interested in how to make goulash in a multivariate.
How to cook beef goulash in a multivariate?
Ingredients:
- beef - 1 kg;
- paprika powder - 2 tbsp. spoons;
- onion - 2 pieces;
- potato - 450-500 g;
- sweet peppers (red desirable) - 2-3 pcs .;
- flour white in / s - 2 tbsp. spoons;
- tomato paste - 50 g;
- broth of meat or vegetable - 0,2-0,7 l.
Preparation
We put fat, meat and onions in the working container, set the "quenching" regime and wait a little more than an hour (the time is better specified in the instructions for the specific model), then add flour, tomato, spices, broth, mix well, lumps do not form. Add potatoes and peppers, put the same regime and cook for about half an hour. Season with herbs and garlic in the process of serving.