Goulash is considered the national dish of Hungary, which is more of a thick soup than a gravy of meat. Usually, a side dish is served with goulash, therefore, out of habit, it gradually became the second course.
Long ago, Hungarian shepherds cooked this dish in the open air. Its essence was to fry beef in lard in a kettle with the gradual addition of vegetables such as onions, potatoes, peppers and tomatoes. With prolonged stewing of all the ingredients, a very thick and incredibly aromatic sauce came out. This is exactly what has been called gravy since Soviet times. When cooking at home, the required thickness is achieved by adding flour.
So, goulash is considered to be meat soup with a thick consistency, which is prepared both from meat alone and with the addition of vegetables, various mushrooms and dumplings. Nowadays, this dish is not cooked in a pot, but in a saucepan or cauldron. Goulash has a different name - bograch. This name is most often found on restaurant menus.
Goulash cannot be spoiled, even if you cook it at home. It is believed that this dish is best prepared from the kidney portion of beef - this way the meat will cook faster and will have a delicate and unforgettable taste.
The dish goes well with any kind of side dish. Therefore, any housewife can choose a side dish to the taste of her family. To prepare goulash, you need to choose high-quality meat, for example, beef tenderloin or chicken fillet. The cooking process is quite simple.
The value of goulash
Goulash contains a large amount of useful trace elements and vitamins necessary for the human body. The meat in this dish stimulates the formation of proteins, muscle, nerve and bone tissues. And thanks to the content of vegetables in it, the enrichment with the necessary vitamins and fiber is provided.
This beef dish is considered to be quite satisfying and high-calorie. It energizes the body, which is necessary when performing physical and mental work.
Chicken goulash can be considered a dietary dish, since its calorie content is much lower than that of the same dish, but from a different meat. The average energy value of chicken goulash is 160 kilocalories. Therefore, people who want to lose weight can safely add this dish to their diet.
Goulash gravy
Goulash with gravy is appreciated for its delicate taste and tenderness of meat. Thick and rich gravy with goulash is to the taste of many. The gravy can be prepared with the addition of tomato paste, tomatoes, sour cream. Usually, flour is added to the future gravy to give thickness and delicate consistency. Some housewives fry flour in a dry frying pan before preparing the gravy.
Traditional recipe for chicken goulash with gravy
Such a recipe is prepared quickly enough - about 50 minutes and has an especially low calorie content - 80 kilocalories per 100 grams of product.
Required ingredients: chicken fillet - 200 grams, carrots -1 piece, onions - 1 piece, 0.5 liters of water, 1.5 tablespoons of vegetable oil for frying, 1 teaspoon of tomato paste, 100 grams of fresh or canned green peas, Bulgarian pepper - 1-2 pieces, 30 grams of flour, salt to taste, a little fresh parsley.
First you need to wash and cut the meat into small pieces. Grate the carrots on a coarse grater, cut the pepper into half rings or strips.
Vegetables must be fried until tender. At the same time, the meat is fried in another pan until golden brown.
Water and tomato paste are added to vegetables. Having previously taken a little broth, and diluted flour in it, the flour mass is poured back into the pan and mixed thoroughly.
Then meat is laid out in vegetables with broth and everything is cooked together for another 10 minutes. Before the end, green peas are added and the dish is stewed for another five minutes.
Before serving, you can sprinkle a little chopped parsley or any other greens to taste on top.
Fillet goulash with gravy
A dish according to this recipe is prepared easily and quickly, and most importantly, it turns out very tasty.
Required ingredients for cooking: 0.5 kg chicken fillet, two onions, 1-2 cloves of garlic, one and a half glasses of water, one carrot, vegetable oil for frying, two tablespoons of sour cream, one tablespoon of tomato paste, one tablespoon of flour, salt and pepper to taste, a couple of laurel leaves.
The chicken fillet is cut into small pieces and laid out in a preheated pan with vegetable oil. The meat is fried until lightly golden brown.
Grate peeled carrots or cut into thin slices. The onion is cut into half rings, the garlic is chopped.
Prepared vegetables are sent to the chicken pan, mixed and fried over low heat for 7 minutes.
Next, flour is added there and mixed well so that no lumps form. Tomato paste and sour cream are laid out next. Mix all ingredients well and simmer for five minutes.
Then you need to add water, salt, pepper, stir and bring to a boil. After boiling, the dish is stewed over low heat for about 20 minutes. Five minutes before the end, bay leaves and spices are added.
A fragrant and simple dish is ready!
Serve hot goulash with your favorite side dish.
Chicken liver goulash with gravy
Chicken goulash involves the use of not only the fillet parts of the poultry, but also the insides, for example, the liver. Chicken liver is a fairly common product that has been popular since Soviet times, and to this day is often used in home cooking. Chicken liver is especially appreciated for its particularly beneficial and nutritious properties.
Chicken liver goulash in combination with gravy will perfectly harmonize on a home table with side dishes from various cereals.
To prepare the dish, you will need the following ingredients: chicken liver - 0.5 kg; one onion; one carrot; vegetable oil 3 tablespoons; bay leaf - 2 pieces; a few peas of black pepper; paprika is sweet to taste; green onions - 4 feathers; flour - 100 grams; water - 1 cup; salt to taste.
Before starting cooking, the liver must be cleaned of films, rinsed, cut into segments and rolled in flour.
Fry the liver, adding vegetables and spices. Next, water is introduced, and the dish is stewed for about 20 minutes until the sauce thickens.
Before serving the dish with your favorite side dishes, you can decorate it with green onions.
Like any meat, chicken liver goulash should be served hot.
Bon Appetit!
Chicken goulash with gravy and apricots
This recipe is distinguished by its sophistication of taste, thanks to apricots and wine, and ease of preparation. It will take about an hour to cook such people.
Required ingredients: 800 grams of chicken fillet; 1 cup canned apricots two onions; incomplete glass of dry white wine; 2 cloves of garlic; 1 tablespoon flour; 2-3 tablespoons of tomato juice or sauce; 0.5 teaspoon each of saffron and cinnamon; a couple of laurel leaves; 1 bunch of parsley; salt and pepper; a pinch of sugar; 6 tablespoons of vegetable oil.
While the frying pan with vegetable oil is warming up, cut the meat into medium pieces.
The fillet is fried until the crust is browned.
The onion is cut into strips and lightly fried.
Next, tomato juice or sauce, wine, spices and sugar are sent to the onion. Mix everything and simmer for about two to three minutes.
Transfer the fried meat to a saucepan, put the onion on top and simmer everything together for 30 minutes.
Bay leaf, a little fried flour are added to the chicken and onions. Everything is salted, mixed and stewed for about 15 minutes.
Then crushed garlic and parsley are added. Everything is thoroughly mixed.
Apricots are laid out on top and poured with the resulting fat. Simmer for another five minutes.
A fragrant and delicious dish is ready!
Such a meal will not leave your family and guests indifferent.
