Goulash is a national Hungarian dish, beef stew or veal with vegetables and bacon. Spicy and aromatic meat with sauce, this is a very appetizing and beautiful dish.
It is necessary
-
- For veal goulash:
- 500 g of veal;
- 2 tbsp wheat flour;
- 2 tbsp olive oil;
- 2 white onions;
- 2 cloves of garlic;
- 1 tbsp ground cumin;
- 1 tbsp sweet paprika;
- 400 g canned chopped tomatoes;
- 2 carrots;
- 2 sweet peppers;
- 1 cup beef broth
- 150 ml of dry red wine;
- 0.5 tbsp. sour cream;
- parsley.
- For goulash with mushrooms:
- 300 g of veal;
- 2-3 tbsp vegetable oil;
- salt;
- pepper;
- sweet red capsicum;
- 1/2 tbsp. hot water;
- 1/2 tbsp. red wine;
- 2 red bell peppers;
- 2 green bell peppers;
- 2 heads of onions;
- 100 g of champignons.
Instructions
Step 1
Veal goulash
Wash the veal with cold water, pat dry with paper towels, cut into small pieces, about 2.5-3 centimeters long, put the meat in a bowl, add flour, thoroughly coat the meat in flour on all sides.
Step 2
Take a frying pan with high sides, pour 1 tablespoon of olive oil to the bottom, put on fire, heat, reduce heat to medium, put the meat in the pan and fry until a brown crust forms, if all a pound of veal does not fit into the pan, then fry in portions - so even better. Transfer the browned meat to a separate bowl.
Step 3
Wash, peel and finely chop the onion, finely chop the garlic, pour more oil into the pan, fry the onion, garlic for 2 minutes, add paprika and caraway seeds, cook for another 3-4 minutes, remembering to stir constantly. Wash, peel the carrots, cut into strips, wash and cut the bell peppers into thin strips, chop the tomatoes in specks, add vegetables and meat to the onions and spices, cover the pan with a lid, simmer for 10 minutes.
Step 4
Add broth and red wine, salt and pepper, stir well, cover again and cook over very, very low heat 1.15-1.30. Add half a glass of sour cream 10 minutes before cooking, serve, sprinkle with chopped parsley.
Step 5
Goulash with mushrooms
Wash the veal in cold running water, pat dry with paper towels, cut into small cubes, 2-3 centimeters in side. Pour vegetable oil into a deep frying pan, heat, put meat in the pan, salt, pepper, stir, lightly fry.
Step 6
Wash, finely chop the capsicum, add to the meat, stir, pour in hot water and wine, simmer the meat for 30-45 minutes, making sure that the meat is covered with liquid all the time and adding water as needed.
Step 7
Wash the bell pepper, cut in half, remove the partitions and seeds, cuttings. Wash the mushrooms, finely chop, fry, add to the goulash, wash and peel the onion, cut into thin strips, chop the pepper into strips, add to the meat and simmer for another 20-30 minutes. Season with salt and pepper if necessary, serve sprinkled with finely chopped parsley.
