Goulash is one of the most delicious meat dishes. It is suitable as a main course for lunch or dinner, but it can also please guests for a holiday. Goulash can be prepared in different ways from different types of meat.
It is necessary
-
- For beef goulash:
- For 800 g of meat with bone (shoulder
- shank) - 60 g of fat
- 1 tbsp. a spoonful of flour
- 1 large onion
- 1/2 teaspoon red hot pepper
- 50 g tomato paste
- salt.
- For Hungarian goulash:
- For 1 kg of beef - 500 g of onion
- 1 clove of garlic
- 100 g pork fat
- 3 tbsp. tablespoons of tomato paste
- 4st. sour cream spoons
- 1 tbsp. a spoonful of red ground medium-hot pepper
- ground cumin
- lemon peel
- salt to taste.
- For hare goulash with giblets:
- On the front part of a hare with shoulder blades and offal - 150 g of sausage
- 2 onions
- 50 g fat
- 1 tbsp. a spoonful of finely chopped parsley
- salt.
Instructions
Step 1
To make beef goulash, remove the bone from the prepared meat and cut into six to eight pieces per serving. Season with salt and flour. Fry pieces of meat on all sides in very hot fat and transfer to a saucepan. In the remaining fat, fry the onion, chopped into rings, and transfer to a saucepan with meat together with the fat. Add some water and simmer with a lid on the pan. Fry the tomato paste with red pepper for 20 g of fat, add to the meat and continue to simmer for a few more minutes. Serve the goulash on a round platter with dumplings.
Step 2
To make Hungarian goulash, cut the onion into slices, chop the garlic and fry it all together until golden yellow. Then add tomato paste, add meat, diced, fat, sprinkle with red pepper and pour in a little water. Simmer the goulash in a sealed container until the meat is tender. If the water evaporates too quickly, top up. At the end of stewing, add cumin, lemon peel, salt and top with sour cream.
Step 3
Goulash can also be made from a hare with offal. To do this, rinse and chop the front of the cut ripe hare and the shoulder blades, peeled from films, and chop into small pieces. Lungs, heart, liver peeled from film, cut into strips and fry together with pieces of hare in a cast-iron saucepan. Add the sliced sausage and onions. Add 1 glass of water, add salt, spices and simmer over low heat until tender. At the end of stewing, pour in the sour cream mixed with flour, boil, salt to taste.
