Hungarian goulash

When you try real Hungarian goulash, you will hardly be able to answer for sure whether it was the first or second course. The meat is served with a lot of rich sauce, it is very tasty and satisfying. So that you can prepare this wonderful stew yourself, we have selected 5 detailed recipes for Hungarian goulash.

Classic Hungarian goulash with beef

Beef is a finicky meat and you need to know how to cook it. According to the classic recipe of Hungarian cuisine, you can prepare excellent beef goulash. The meat will be soft and tasty.

1. 
   Classic Hungarian goulash is very easy to prepare. Hungarian lard differs from any other lard in that it is rubbed with red paprika. Goulash is prepared not in vegetable oil, but in rendered fat. Cut the lard into small pieces and place it in a preheated, dry saucepan with a thick bottom or a frying pan with high sides.
2. 
   Peel the onion and cut into thin half rings.Remove the remaining lard from the pan and fry the onion in the fat until golden brown.
3. 
   Cut the beef into cubes 1.5 centimeters wide. Place the meat on top of the onion and quickly fry on all sides.
4. 
   When the meat is evenly covered with a golden brown crust, add paprika and water.
5. 
   Cut the potatoes into cubes, add them to the meat and add water so that it covers the contents of the pan.
6. 
   Peel the sweet pepper from seeds and cut into cubes.
7. 
   Now you need to prepare the chipettes. To do this, mix flour and egg. You will get a stiff dough, pinch off a little bit of it and roll into balls.
8. 
   When the potatoes are almost ready, add the pepper, chopped tomato and chipettes to the goulash.
9. 
   As soon as the chipettes float to the surface, remove the pan of goulash from the heat, add ground pepper and garlic, and let the dish sit for 10 minutes.
10. 
    Serve the goulash in a deep bowl with a crust of bread.

How to cook Hungarian goulash with pork?

Hungarian goulash with pork turns out no worse than the classic version with beef. But it cooks faster. The main spice of this dish is paprika, it makes its taste unique and the color of the gravy rich.

Cooking time: 60

Cooking time: 30 min

Servings – 8

Ingredients:

• Pork – 1 kg.
• Potatoes – 1.5 kg.
• Carrots – 2-3 pcs.
• Onions – 2-3 pcs.
• Bell pepper – 1 pc.
• Tomatoes in their own juice – 250 ml.
• Vegetable oil - for frying.
• Salt - to taste.
• Sugar - to taste.
• Mixture of peppers - to taste.
• Paprika - to taste.
• Water – 0.5 l.

Cooking process:

Step 1. Rinse the pork, cut off the films and fatty layers.

Step 2. Cut the onions into half rings and fry them in a saucepan with a thick bottom.

Step 3. Cut the pork into small cubes.Place it in the pan with the onion, stir and fry for a few minutes.

Step 4: Then add the chopped carrots and continue to fry for a few more minutes.

Step 5. Cut the bell pepper into cubes and place in a pan, fry everything together for a few more minutes.

Step 6. Place the tomatoes in their own juice into the pan, stir. Add a little water and season the goulash to taste. Cover the pan with a lid and simmer for 15 minutes.

Step 7: After 15 minutes, add the diced potatoes. Pour in water and simmer the goulash for 30-35 minutes.

Step 8. The goulash turns out very tasty and rich. Serve it hot.

How to cook Hungarian goulash soup in a slow cooker?

Hungarians are rightfully proud of their national dish - beef goulash. This is a tasty and nutritious meat in gravy that will replace both the first and second courses for lunch. The goulash turns out to be thick and one serving is definitely not enough to enjoy it to the fullest. To prepare it, not only a traditional thick-bottomed pan is suitable, but also a slow cooker.

Cooking time: 130

Cooking time: 30 min

Servings – 6

Ingredients:

• Beef – 500-600 gr.
• Potatoes – 4-6 pcs.
• Carrots – 1-2 pcs.
• Sweet pepper – 2 pcs.
• Tomatoes – 2-3 pcs.
• Onions – 1-2 pcs.
• Garlic – 2-3 teeth.
• Tomato paste – 1 tbsp.
• Paprika – 1 tbsp.
• Coriander - to taste.
• Ground black pepper - to taste.
• Salt - to taste.
• Water or broth - 0.8-1 l.
• Vegetable oil - for frying.

Cooking process:

Step 1. Finely chop the onion and garlic. Turn on the multicooker, activate the “Frying” mode for 18 minutes, pour vegetable oil into the bowl and place the vegetables.

Step 2. Cut the meat into cubes, place it in a bowl when the onion turns golden.

Step 3. Fry the meat until it changes color.Then add tomato paste, salt and spices, cook for 2-3 minutes and turn off the “Fry” mode.

Step 4. Pour half a liter of water into the bowl, close the multicooker lid, select the “Stew” mode in the menu, and set the timer for an hour.

Step 5. While the meat is stewing, prepare the vegetables. Cut potatoes, tomatoes and bell peppers into cubes. Cut the carrots into half circles. After the beep, add vegetables to the bowl and add a little water so that it reaches the top layer, but does not overlap the ingredients. Turn on the “Extinguishing” mode for 40 minutes.

Step 6. 7-10 minutes before the end of the program, add chopped garlic. The goulash turns out thick and tasty, serve it hot.

Simple and delicious Hungarian goulash with chipettes

Fragrant, thick, richly flavored Hungarian goulash - what could be better for a hearty dinner with the family during the cold season. The dish warms well and relieves hunger for a long time.

Cooking time: 40

Cooking time: 40 min

Servings – 2

Ingredients:

• Beef – 250 gr.
• Pork bacon – 50 gr.
• Carrot – 1 pc.
• Onions – 1 pc.
• Tomatoes – 1 pc.
• Potatoes – 1 pc.
• Sweet pepper – 1 pc.
• Chili pepper – 1 pc.
• Egg – 1 pc.
• Flour – 0.5 tbsp.
• Salt - to taste.

Cooking process:

Step 1. Prepare all the necessary ingredients. Cut the beef into cubes. Chop the tomato, onion, carrot and bacon very finely.

Step 2. For chipettes, you need to knead the dough. Sift the flour, add salt and egg, mix the ingredients. Roll out the dough, cut out small circles from it, or simply pinch off the dough and roll into balls.

Step 3. Place the bacon in a saucepan, put it on the fire and render the fat. Then, fry the onions and carrots in the resulting fat.

Step 4.Next, fry the beef on all sides along with the vegetables. Then add the tomatoes and simmer for a few minutes.

Step 5: After this, add the potatoes, bell peppers and chillies to the pan. Pour in hot water to cover all the ingredients and simmer over moderate heat. When the potatoes are soft, add the chipettes.

Step 6. When the chipettes float, you can remove the Hungarian goulash from the heat. Pour the dish into plates; if desired, you can add chopped herbs. With goulash you are guaranteed a hearty lunch or dinner.

Homemade Hungarian goulash with beans

Hungarian goulash, despite its impressive appearance, is prepared quite simply and very conveniently in one pan. The meat is stewed with lots of vegetables, paprika and beans. The gravy is rich and tasty.

Cooking time: 130

Cooking time: 50 min

Servings – 6

Ingredients:

• Carrots – 1 pc.
• Chili pepper – 3 pcs.
• Garlic – 4 teeth.
• Pork – 500 gr.
• Beans – 1 tbsp.
• Tomato paste – 3 tbsp.
• Salt - to taste.
• Ground paprika – 5 tsp.
• Bay leaf – 3 pcs.
• Cumin – 2 tsp.
• Bell pepper – 1 pc.
• Ground black pepper – 1 tsp.
• Onions – 1 pc.
• Vegetable oil - for frying.

Cooking process:

Step 1. You can use dried or canned beans to make goulash. If you are using dried, fill it with water and leave overnight. Then cook the beans for an hour until tender.

Step 2. Cut the pork into cubes and fry until golden brown in vegetable oil. Transfer the fried meat to a thick-bottomed saucepan.

Step 3. Pour 2 glasses of water over the meat and cook it for half an hour from boiling.

Step 4.Finely chop the onion, fry in vegetable oil until soft, then add the grated carrots and cook for a few more minutes until the carrots are soft. Then add the diced bell pepper to the pan and fry for another 3 minutes. Next, add tomato paste, pour in 2 cups of water, add chopped garlic and chili pepper, continue to simmer for 3 minutes.

Step 5. Then add paprika, cumin, salt, ground pepper and add bay leaf, stir.

Step 6. Add the prepared beans and fried vegetables to the meat in the pan, stir and simmer the goulash for 20 minutes, stirring occasionally.

Step 7. Goulash is usually served as an independent first or second course with a slice of fresh bread.