Traditional goulash is a spicy rich soup of Hungarian cuisine. The goulash recipe includes such essential ingredients as tomatoes, hot and sweet peppers, and onions. Familiar from childhood, goulash is a familiar second dish, reminiscent of meat basics, as a rule, stewed in a latka for quite a long time. You can try to do something in between, combining the Hungarian recipe and Russian density.
For goulash you will need:
- 500 g of beef;
- 500 ml of water;
- 150 g of carrots;
- 120 g of onions;
- 50 g sweet pepper;
- 40 g tomato paste;
- 40 g of vegetable oil;
- 20 g of wheat flour;
- 5 g of salt;
- 5 g dried sweet paprika;
- 1 g of ground hot red pepper;
- 1 g of bay leaves;
- 1 g peppercorns.
Cooking goulash
Prepare and cut the meat into small cubes about 2-3 cm sides. Wash the vegetables and chop them into medium strips (onions).
Heat a heavy-bottomed saucepan or cast iron patch. Fry the beef in vegetable oil (20 g) until crusty. Add vegetables and keep on fire, stirring frequently. According to the recipe, the task is to fry, and not to stew, so you don't need to cover the saucepan or latka with a lid and reduce the fire too.
Pour the meat and vegetables with water (300 ml), salt, add all the spices except bay leaf.
Dissolve the tomato paste in cold water (200 ml). In a skillet or other convenient container, heat the remaining vegetable oil to white smoke. Saute wheat flour on it until it acquires a creamy color and a characteristic slightly nutty smell. Add the diluted tomato paste and stir quickly until no lumps remain.
Pour the flour and tomato mixture into the stewpan with the meat. Season with bay leaves. Cover, reduce heat and cook for another 20-30 minutes. at a very low boil. It is at this stage that the dish acquires the flavor characteristic of the Hungarian goulash recipe.
