Hungarian goulash is a peasant dish. It was originally prepared by shepherds using whatever food was at hand and putting it in a pot hung over the fire. There is no one "correct" recipe for Hungarian goulash, as the dish has many variations - goulash soup, segde goulash, goulash with beans, goulash with noodles, etc. The obligatory ingredients of goulash are meat, onions and paprika.
It is necessary
-
- Goulash on Kara Gundel:
- 2, 2 kg of beef (shoulder);
- 300 g lard;
- 1 large onion
- 4 teaspoons of paprika;
- salt
- cumin and chopped garlic to taste;
- 2, 2 kg of peeled potatoes;
- 1 green bell pepper;
- 200 g tomatoes;
- chipset.
- For a chipset:
- 100 g wheat flour;
- 1 egg;
- salt.
Instructions
Step 1
In order not to get confused in various options and not to lose authenticity, in Hungarian cuisine it is considered a classic goulash, the one whose recipe is shown on the pages of the cookbook of the famous Hungarian restaurateur and founder of Magyar cuisine Karoi Gundel.
Step 2
Rinse the meat, dry and cut into cubes with a side of 1, 5-2 centimeters. Peel the onion, rinse and also cut into small cubes. In a skillet with high sides over medium heat, melt the chopped bacon and fry the onions in it until golden brown. Reduce heat, let cool slightly and add paprika. Mix well. Keep in mind that in too hot environment the paprika will taste bitter and lose its beautiful rich scarlet color.
Step 3
Place pieces of meat in a skillet and season with salt and pepper. Peel the cloves of garlic, chop, mix with the caraway seeds and place with the meat. Check if there is enough liquid in the pan - the meat should not be fried, but stewed. Cover and simmer until soft - 1.5-2 hours.
Step 4
Half an hour before the meal is ready, cut the potatoes into cubes the same size as the meat. Peel the bell peppers from seeds, cut into strips 1-1.5 centimeters wide. Scald the tomatoes, peel them and cut into cubes. First add the potatoes to the goulash, when cooked, add the peppers and tomatoes.
Step 5
Prepare a chipeta - plucked dough. Beat an egg into a heap of sifted flour, add a pinch of salt and knead the dough. Pinch off small pieces and place in the goulash shortly until cooked.
Step 6
A good goulash is a cross between a thick soup and a main course - chunks of meat and vegetables should float in plenty of flavorful hot sauce. If you see that the liquid evaporates too quickly during cooking, add some strong broth or, in extreme cases, boiling water to the goulash.
