How to cook beef goulash

Each of the dishes has some origin. Nobody can say, for example, that a steamed turnip was invented, say, in Germany - a dish that is purely Russian. A goulash of beef with sour cream, as, in fact, goulash in general - a dish is truly Hungarian, but in this country it is served on the table as a soup, that is, even if it can be made as a main dish for different tastes. And in Hungary they like to have a goulash that has a burning taste, for which they add pepper to it, and the color of the dish to suit their own taste is as red as fire.

So, how to cook goulash from beef. To begin with, consider the recipe for a very tasty goulash in Khartobad. To cook this stunning dish, take a little less than a kilogram of beef (preferably juicy), potatoes one kilogram, fat (one hundred grams), one onion, four sweet peppers and four tomatoes, you need a large spoonful of flour, a little red and black pepper Ground, marjoram, and, of course, salt.

Meat washed and cut into the same size cubes. Now we process the vegetables, clean and finely chop the onion and fry it until golden brown. We remove it from the fire, add spices, meat, a little water and stew it with constant stirring. When the water is boiled, add some if necessary.

When the meat becomes soft, add the diced potatoes and strips of red pepper, put out a little, then add the tomatoes, add water and leave to stew until done. In principle, you can add noodles or dumplings - so that it's really Hungarian. Straight to the goulash, or separately as a garnish. The amount of thief added depends on whether we have goulash as a main course or as a soup. Here's how to make a beef goulash in the Khartobad area.

We continue the Hungarian adventure? Then imagine the goulash Sebald. For him, you need to take the pork shoulder (more than half a kilogram), two onions, three large spoons of fat, three sweet peppers, three large spoons of tomato puree, half a kilo of sauerkraut, a glass of sour cream, a small spoon of cumin, two cloves of garlic and two spoons of flour .

Here's how to prepare goulash from beef sebedinsky. We cut the meat, as always for goulash, with cubes, chop the onions finely, fry, add pepper and a little water, and when the water evaporates, add the meat and put it under the lid for about ten minutes.

Combine with tomato puree finely chopped red pepper, garlic and cumin, mix, add a little water and throw everything into the meat. Tushim with another half an hour, add sauerkraut and leave to stew for another half an hour. Now the flour left to stir with sour cream and add to the goulash, after which, without the lid, we extinguish for about another ten minutes. Well, how? Prepare goulash from beef seedinsky difficult? It is quite difficult and long, but it turns out very tasty.

And how to make goulash from beef in some other way? Ingredients can be very diverse. But the rule is to observe one thing: the meat is always cut into cubes. Be sure to use any vegetables, onions are definitely present and pepper. If instead of sauerkraut in a sejedinsky recipe to use salted cucumbers, the goulash prepared on this recipe will look like a completely new dish. And you can take even hunting sausages instead of meat - so it will be delicious too. On the garnish you can use noodles, pasta or (in Hungarian) dumplings.

Finally, we will tell you how to make a goulash for lazy people. To do this, cut the meat into cubes, as usual, carrots and onions, put everything in a bowl and put it for five minutes in a microwave oven, turned on at full capacity. In a glass we dissolve the flour with salt, mix everything with meat and put it back into the microwave for ten minutes - you can already without the lid. That's all.