Have you ever tasted Hungarian goulash - genuine one as it is cooked in the homeland of Hungary? “Gouash” («gulyás») is translated as “heavy cattle herder” from Hungarian. They say it was Hungarian herders who created the recipe of this goulash. Fresh beef with vegetables was cooked over an open fire in the pasture. Goulash always came out tasty and nourishing so was even entered the Austro-Hungarian army ration. Later it had come to be cooked at nobles’ homes and the recipe of Hungarian goulash traveled around the world. This dish is a real cooking masterpiece. It can serve as a main course of holiday table, romantic evening or family dinner equally well. Cook a genuine goulash and feel exquisite taste of Hungarian cuisine. Don’t forget to click “Like” if you enjoy our recipes!
Full recipe at vsegdavkusno.ru/recipes/gulyash
Ingredients:
• beef - 1 kg
• bulb onion - 370 g
• carrot - 300 g
• potato - 300 g
• garlic - 20 g
• stalk celery - 150 g
• tomato - 350 g
• parsley - 20 g
• sweet pepper - 300 g
• tomato paste - 2 tbsp
• wheat flour - 2 tbsp
• water - 800 ml
• coriander - ½ tsp
• sweet paprika - 2 tbsp
• ground black pepper - ½ tsp
• red chili pepper - ½ tsp
• bay leaf - 2
• salt - 1 tbsp
• vegetable oil - 4 tbsp
Preparation:
1. Cut the meat and vegetables.
2. Pour the vegetable oil into a pot and fry the onion for 2 minutes stirring. Add the ground garlic and fry for another 2 minutes over medium heat.
3. Put in the meat and fry for 3 minutes over high heat constantly stirring.
4. Add the coriander, paprika, ground black and red chili peppers, salt, tomato paste and mix, then add the flour and mix well. Fry for 1 minutes more.
5. Add tomato, bell pepper, celery into the pot and mix. Pour in 800 ml of water, bring to a boil and stew for 45 minutes over low heat.
6. Add the carrot and 2 bay leaves into the pot and boil for 10 minutes over low heat.
7. Add the potato and boil for 10 minutes more.
8. Salt and pepper to your taste if needed. Add the fresh parsley, stir and switch off the stove. Goulash is ready. Enjoy!
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8 июн 2018
