What is a goulash? Goulash with gravy: a recipe with a photo (step by step)
Almost every amateur to eat a question"What is goulash" with confidence will answer: meat in gravy. And it turns out to be fundamentally wrong! Because goulash - this is not a boring Stolovskaya dish, but a kind of culinary poetry. Correctly and with a soul cooked, it leaves unforgettable gustatory sensations.
A bit of history
Unlike many dishes, the authorship of thisis installed exactly. The owners of the recipe, no doubt, are the Hungarians. But even among them the heated debate is not abating, what is a goulash: a thick soup or yet the second, with an abundance of sauce and needing a side dish. However, the Hungarians are a little embarrassed. Goulash in them - a universal dish, which successfully acts as a festive and at the same time eagerly prepared on weekdays. Guliash is generally very democratic. Even a certain meat, he does not require: there are authentic, traditional recipes based on mutton, beef, pork, game, poultry and even fish. The only thing that unites all varieties - spice and acuity in combination with a thick sauce. Fireworks of taste and aroma - that's what goulash is. And his recipes - a lot.
Just goulash: a recipe with a photo step by step
The dish can be cooked even with a minimumingredients that are sure to be found in the refrigerator and on the shelves in the lockers of any stocky mistress. First we will construct a basic goulash from pork with gravy (photo). Half of any part of the carcass, only fresh, not aired, is washed and soaked with paper napkins, after which it is finely chopped across the direction of the fibers. In a hot scalding oil, the pieces are very quickly fried - almost at maximum heat. All brusochki should keep distance among themselves; if there are many of them, fry them in parts. Otherwise, the pork will leave the inner juice. When all the slices are pitted, two bulb bulbs are poured in. Become transparent - poured a glass of broth, the container is covered with a lid, and the goulash is quietly quenched for an hour. When the liquid is not enough, you need to pour boiling water - cold or raw water will kill the taste of goulash. Five minutes before the allotted moment, a spoonful of tomato paste is spread in the gravy and spices are poured in: paprika, zira, laurel, marjoram, pea pepper, salt. There should be a lot of them, but so that the diners like it. If you did everything with love, on this day your family will first learn what goulash is. And understand that before this was called so completely unworthy of such a title dish!
A real Hungarian goulash
To try out the original recipe, you have to buyhalf a kilo of tender veal. In a deep frying pan fried on pork fat chopped onions (two pieces), carrots and plates of three cloves of garlic. About six minutes later, veal cubes are poured into the vegetables, which are intensely fried for several minutes. Then paprika (a spoon with a slide) and a pinch of cumin are poured in, a glass of water is poured in, and the goulash is stewed for about half an hour with the pouring of liquid, so that as a result there is a whole liter. Four tomatoes without skin cut into small cubes, five potatoes - according to meat pieces. The base is peppered, salted, flavored with a laurel and prepared vegetables and is cooked until the potatoes are ready.
Mejimur recipe
Prepare a goulash from pork (withphoto) step by step is quite simple. It is desirable to add to it an equal amount of veal - so it will taste better. First, a half-kilogram of chopped onions (700 grams of meat) is made toast. Gilded - add 2 crushed garlic and a third of a kilo of chopped mushrooms. After ten minutes of quenching, meat is poured and browned (both kinds). Next add spices and spices: paprika, chopped pepper strips, black pepper, thyme. Now an incomplete glass of red wine is pouring in. After half an hour of a quiet boiling, cubes of potatoes are poured, tomato juice (a couple of spoons) is poured in, if necessary, a little water. In a quarter of an hour you can join the sacraments of Hungarian cuisine.
Veal goulash
The Austrians quickly borrowed fromneighbors a tempting dish. True, they got their own, different from the original, goulash. The recipe with a photo (step by step and detailing everything explaining) will help you prepare a Viennese goulash variety. Of the four onions, roast is made; as soon as it has a blush - piles of meat are poured (preferably veal), 600 g. Immediately it sprinkles with ground hot pepper and is shifted by lemon slices devoid of skins and grains. After half an hour of longing, 2 cups of rich broth are poured in. When veal softens, a couple of spoons of flour, loosened in water, and two spoons of natural tomato puree are added. When the sauce becomes thick, goulash is filled with a glass of sour cream and rushes to the table with dumplings or noodles.
Delicate goulash
It is not known who invented such a variation, but the owners of the recipe decided that this is the best goulash from pork. Step by step, his creation is as follows:
- Meat (half a kilogram) is cut with small bars, interspersed with an abundance of spices and left for 25-30 minutes - marinated, then quickly roasted to a blush.
- In the meat juice is made fried from crushed two onions, a large carrot and a thick bell pepper.
- Vegetables are sent to the pork, flavored with real tomato juice (half a cup), pepper and salt. The extinction will last about half an hour.
- Goulash is sprinkled with two spoons of flour, mixed and poured with any broth - so that the sauce is very thick.
- After a few minutes of stirring, cream is poured in for dilution to the desired density.
Another couple of minutes of boiling - and the fire is extinguished. You can give goulash to nourish with scents of five minutes and call to the table hungry.
Welsh goulash
And there is one! And it is radically different from those already described. Probably the biggest difficulty will be getting a turnip. But you try, if you want to try a completely amazing goulash with gravy. The recipe with the photo step by step will look like this.
- A quarter kilogram of good smoked bacon is cut with small pieces, and the same amount of not very fat lamb - cubes.
- Both ingredients are fried in melted butter until brownish tan.
- The leeks are crushed, the potatoes are crumbled in cubes, turnip finely chopped. All vegetables should be taken as much as meat components - 250 g.
- Meat and bacon are placed on the bottom of a large pot ordistributed over several small ones. Above it is placed a "blanket" from a mixture of vegetables. The spices are generously poured: ground peppers (both red and black) with fragrant, for example Proven and Italian, herbs.
In the oven goulash will hold from 20 to 40 minutes - depending on what size your pots are. And English fantasies on the Hungarian theme - to your culinary attention!
