Recipe for real Hungarian goulash description. Hungarian beef goulash is a classic recipe. Basic goulash soup recipe

Bon appetit.

Hungarian goulash with beans

Making goulash according to this recipe is quite simple. Its distinctive feature is that in addition to standard vegetables, it contains beans. It is better to use canned beans in tomato juice, then you can be sure that the beans will be ready by the time the goulash is ready. The cooking process is not much different from the classic one.

Ingredients:

Beef – 500 gr.
Beans – 1 b.
Tomato – 1 pc.
Carrots – 1 pc.
Potatoes – 4 pcs.
Onion – 1 pc.
Vegetable oil – 2 tbsp.

Cooking process:

To prepare Hungarian goulash, only meat on the bone is suitable. For the classic recipe, it is better to use beef, then the dish will turn out to be as rich and juicy as possible.
The meat is washed under running water and cut into portioned cubes, with a side of at least 3 cm. Finely chopped meat is not used to prepare Hungarian goulash.
Place the pieces of meat in a frying pan with vegetable oil and fry until golden brown over high heat. After the meat is ready, pour about a glass of water into the saucepan and cover it with a lid, simmer for about 20 minutes.
During this time, you need to have time to cut the onion into half rings, the carrots into cubes, chop the tomato and cut the potatoes.
Vegetables are added in sequence to the goulash. After the potatoes are laid, fry all the ingredients and add about 50 ml of water.
Cover the ingredients with a lid and simmer until cooked. After this time, the beans in tomato juice are placed in a saucepan.
Mix the goulash thoroughly in a frying pan and place in portioned bowls.
Each serving should be sprinkled with finely chopped herbs.

A simple way to prepare Hungarian goulash with beef

Hungarian goulash is a national dish. This is both meaty and quite thick soup. When prepared in the classic version, the dish turns out to be so thick that it is considered like a stew. In the classic recipe, the dish is prepared with the addition of large amounts of onions, red peppers, potatoes and meat. As a side dish for this dish, Hungarians serve unleavened dough dumplings.

Ingredients:

Meat – 500 gr.
Potatoes – 500 gr.
Onion – 2 pcs.
Carrots – 2 pcs.
Bell pepper – 3 pcs.
Garlic – 3 cloves.
Spices - to taste.
Salt - to taste.

Cooking process:

To prepare Hungarian goulash, you need to choose quality beef. The meat should be dark, and the piece should have at least a small bone.
The meat is cut into portions, with a side width of about 3 cm. Peel the potatoes and cut into small cubes.
The onion is chopped into half rings, and the carrots are grated on a fine grater. The bell pepper is cut into strips, the garlic is crushed and chopped with a knife.
In a frying pan with thick walls, fry the meat in vegetable oil and cook over high heat until golden brown.
Add about 500 ml of water into the cauldron and cover it with a lid. After the water has partially evaporated, you can add carrots and onions. Vegetables need to be brought to a state of semi-preparedness. Add bell pepper to the cauldron along with garlic.
Fry the vegetables over low heat until they become soft. Then put the potatoes in a cauldron and until they are golden brown, pour in water so that the potatoes are covered.
Add spices and salt, stirring thoroughly, simmer until the potatoes are ready, this will take about 40 minutes.
The finished dish is left to cool in the cauldron, and then laid out on portioned plates, but not earlier than 30 minutes, because the dish must steep before serving.

An interesting option for preparing goulash in Hungarian style

The main pride of Hungarian cuisine is goulash, which contains a large amount of meat and potatoes. This dish turns out to be extremely satisfying, quickly satisfies hunger and can be used not only as a side dish, but also as a hot dish. In the classic version, goulash turns out to be quite spicy due to the addition of paprika. If spicy food is not consumed in the family for any reason, you can prepare this stew at your own discretion. Products included may vary depending on personal preference.

Ingredients:

Meat (beef) – 500 gr.
Potatoes – 600 gr.
Onions – 3 pcs.
Carrots – 1 pc.
Bell pepper – 5 pcs.
Garlic – 3 cloves.
Spices - to taste.
Olive oil – 5 tbsp.
Salt - to taste.

Cooking process:

To prepare goulash for this recipe, you will need to cut the beef into small cubes.
Place onion and carrots cut into half rings into the frying pan. Stew vegetables over low heat until soft, and then add chopped meat. Increase the heat and, with constant stirring, ensure that the meat turns white.
The contents of the cauldron are filled with clean water and simmered for about 20 minutes. During this time, you need to prepare the bell pepper and add it to the resulting mixture; garlic is also passed through the press.
Add potatoes; to do this, peel them, cut them into small cubes, and add them to the frying pan with the meat.
Sprinkle the dish with spices, salt, and simmer until done. It must be taken into account that the meat in the goulash should be soft.

Hungarian goulash with mushrooms

It often happens that the process of preparing a dish according to a classic recipe is partially modified over time. So the usual Hungarian diet included ordinary goulash, familiar to everyone, but with the addition of mushrooms. This is not to say that this component is superfluous in the composition of the dish; it makes it even more balanced, rich and tasty.

Ingredients:

Beef – 500 gr.
Mushrooms – 400 gr.
Tomato – 3 pcs.
Carrots – 1 pc.
Potatoes – 4 pcs.
Onion – 1 pc.
Vegetable oil – 2 tbsp.
Salt - to taste.
Pepper and spices - to taste.

Cooking process:

The beef is washed under running water and cut into small pieces. The meat is sent to a frying pan with the addition of vegetable oil and fried until golden brown.
Start cutting the mushrooms. If these are champignons, they need to be cut into thin slices.
After the meat is ready, the mushrooms are sent to the frying pan.
Peel the carrots and grate them on a fine grater. The potatoes are peeled and cut into cubes, and the onion is cut into half rings.
The mixture, which is stewed in a frying pan, is mixed, and onions and carrots are added.
You also need to chop the tomatoes. To ensure that the consistency of the dish is as soft as possible and there are no films in the composition, the tomato must be scalded and then peeled.
After the vegetables are ready, potatoes are added.
Cover the dish with a lid and simmer for about 20 minutes. After this time, add spices and salt, mix well and leave for at least half an hour.

Bon appetit.

Hungarian goulash classic recipe with photos step by step

Famous chefs of the world are already tired of arguing with each other about whether this dish belongs to the category of first or second courses. In our step-by-step recipes with photos you will learn in detail how to prepare real, classic Hungarian beef goulash with chipettes.

Having prepared and tasted this aromatic dish at least once, it will become one of your favorites, and perhaps even your signature one.

Hungarian classic goulash is a very aromatic, incredibly tasty dish, which is very often prepared with chipettes. The question immediately arises about what these same chipettes are. In fact, chipettes, or more correctly, chipettes, are inextricably linked with goulash, and they are Hungarian miniature dumplings made from hard dough. Hungarian cooks and housewives often add garlic, as well as ground nuts, sweet paprika, and fresh chopped herbs to the dough.

Hungarian goulash soup: classic recipe

Our housewives are accustomed to preparing goulash as a second course, which is served with a vegetable or cereal side dish. But in Hungarian cuisine, goulash is the first dish. It turns out incredibly tasty and aromatic Hungarian goulash soup. The recipe for its preparation is a figment of your imagination, but it’s still worth listening to the advice of famous chefs.

Have you ever tried Hungarian goulash soup? By the way, its classic recipe appeared quite a long time ago; it was invented by shepherds. Yes, just imagine: a thick, aromatic and incredibly tasty soup from scrap ingredients was cooked by shepherds in the open air. They cooked soup in a pot over a fire.

Despite the fact that the recipe for goulash soup was invented by the poor, even titled people did not disdain to enjoy a portion of this meat first course. The main condition of the dish is thickness. The soup should have a very thick consistency and have a reddish tint, which is given to it by aromatic ground paprika.

On a note! Hungarian cooks and housewives call the described dish “Bograch”.

Compound:

0.3 kg beef tenderloin;
2 onions;
1 tbsp. l. ground paprika;
6 pcs. potato tubers;
carrots - 1 root vegetable;
1 sweet pepper;
2 tbsp. l. refined vegetable oils;
1.5 liters of filtered water;
a bunch of parsley;
3-4 pcs. garlic cloves;
salt and cumin to taste.

Preparation:

Hungarian goulash with a modern twist

Let's explore another option on how to cook Hungarian goulash soup. Rosemary and marjoram will add a special aroma and exquisite taste to this first dish.

Compound:

0.8 kg beef pulp;
2 onions;
a sprig of marjoram and rosemary;
2 pcs. laurel leaves;
3 pcs. tomatoes;
refined olive oil;
1 tbsp. filtered water;
salt and other spices - to taste.

Preparation:

On a note! Similarly, you can prepare Hungarian classic goulash soup in a slow cooker. First, fry the onions and meat. Select the “Frying” program. After adding the remaining ingredients, switch the multicooker and select the “Stew” or “Soup” mode.

How to cook Hungarian beef goulash

Classic Hungarian goulash is made from beef; the recipe has quite ancient roots and dates back to the 9th century. Real Hungarian goulash was prepared by shepherds in a pot over a fire, hence the name bogrács (meaning pot).

They still cannot reliably classify whether goulash is a soup or a stew with gravy. Therefore, they decided to put this thick Hungarian dish in a separate category, and some of the housewives prepare goulash for the first course, and some for the second.

Ingredients

Beef pulp without bones - 1.2 kg.
Potatoes - 1.2 kg.
Fine table salt
Onions - 4 pcs.
Ground sweet paprika - 2 tbsp.
Sweet bell pepper - 1 pc.
Lard - 120 gr.
Large fleshy tomato - 1 pc.

The lard should be cut into small pieces, then fry it for about one minute over medium heat in a cauldron or in a saucepan with a thick bottom.

After the allotted time, add chopped onions and a little paprika to the fried lard, cook with regular stirring until it acquires a faint caramel shade.

Cut the beef into medium pieces.

Add garlic and fry the meat.

Pour half a glass of hot boiled water over the ingredients and continue cooking for another hour over low heat with regular stirring.

Process sweet bell peppers and potato tubers, cut into medium cubes so that the size of each of them is slightly larger than pieces of beef. Place these vegetables on top of the meat and continue simmering for another fifteen minutes.

Add the tomatoes, which need to be cut into cubes, and add more hot water so that it completely covers the stewed ingredients.

Cook the Hungarian beef goulash for another fifteen minutes.

Recipe for making chipettes for goulash in Hungarian style

While the classic Hungarian goulash is preparing, you can also make chipettes.

Ingredients:

Peeled garlic cloves - 3 pcs.
Wheat flour - 4 tbsp.
Chicken egg - 1 pc.

1. First of all, you need to knead a tight and stiff dough from ingredients such as sifted flour, raw chicken egg, chopped dill, chopped garlic cloves, and salt.

2. Wet your hands in cool water, then tear off small pieces of the dough, immediately dip them into the Hungarian goulash, and then cook these dumplings for about four minutes.

3. After four minutes, a real, classic Hungarian hearty beef goulash with aromatic garlic chipettes can be considered ready.

Goulash, a recipe brought from Budapest

We will prepare Hungarian goulash soup from a piece of beef shoulder. When preparing meat dishes, it is very important to choose the right main ingredient: you need to take into account its fat content and juiciness. We will be frying and stewing meat, so a spatula is perfect for this dish.

A step-by-step classic recipe for preparing Hungarian goulash with photos will clearly demonstrate each stage. It is necessary to strictly follow the instructions, thanks to them you will be able to prepare goulash at home, which is served in the best restaurants in Hungary.

Various vegetables are used as a vegetable side dish, the most popular being potatoes, carrots, peppers and onions. Tomatoes are also used no less often, and in their absence they are replaced with sauce or paste. You should also approach the choice of spices responsibly: there should not be too many of them, and they should not overwhelm the taste of the meat.

Despite the lengthy cooking process, goulash is quite simple to prepare. Let's try to cook beef goulash soup in Hungarian style and see it in practice.

Ingredients

beef (shoulder part, back part or other parts suitable for stewing) - 500 g
onions - 2 pcs
potatoes (non-cooked varieties) - 500 g
bell pepper - 1 piece
carrots - 2 pcs.
garlic - 2 cloves,
tomato sauce - 1 tsp.
broth or water - 1000 ml
dried paprika (can be smoked) - 1 tablespoon
vegetable oil for frying
a pinch of cumin

Step-by-step preparation

Let's prepare all the necessary ingredients.

Peel the onion and cut it into fairly small pieces, add it along with vegetable oil to a thick-bottomed frying pan or a suitable saucepan. Fry the onion until transparent and add a tablespoon of aromatic paprika to it.

Mix the ingredients until the pepper is completely dissolved.

We wash the meat under running water and cut it into small pieces of equal sizes. Heat a frying pan with a few tablespoons of vegetable oil and fry the pieces of beef on all sides until golden brown.

Peel the garlic cloves, chop them finely enough, and add them along with the cumin to the pan with the onions and paprika. Place the fried pieces of beef into the same pan.

Mix the ingredients thoroughly, add half a glass of water, cover the pan with a lid and cook the meat for another two hours over low heat. Add more water during cooking and as the liquid evaporates from the pan.

Wash and peel the potatoes, cut the tubers into cubes and add to the pan with the meat. Cook the goulash over medium heat for 5 minutes.

Peel the carrots and cut into small cubes.

We wash the bell pepper (it is best to use red), remove the insides and cut into medium-sized pieces. Together with the carrots, add the pepper to the pan with the meat, and add the tomato sauce or paste there.

Pour the prepared broth or water at room temperature into the pan.

Bring the liquid in the pan to a boil, then cook the goulash for another 10-15 minutes over low heat under the lid. Remove the pan from the stove, let the goulash cool and brew for about 15 minutes.

We serve the finished dish and serve with dumplings or black bread.

Dumplings or gnocchi are also added to the classic Hungarian goulash soup.

They are prepared very quickly and simply:

Break 1 egg into a bowl, add salt and add enough flour to form a thick dough when kneading.
Leave the dough under the film for 10 minutes.
Pinch off small pieces from the dough and add to the boiling soup.

Hungarian classic goulash soup is ready.

Classic Hungarian goulash soup

Hungarian cuisine is famous for its spicy, thick, aromatic dishes. Goulash soup is a cross between the first and second course; you can prepare it thicker or thinner if desired, add chipettes, dumplings, beans or cereal to it.

Classic Hungarian goulash soup is a stew of large pieces of meat and potatoes in a gravy using a large number of seasonings and vegetables.

It is believed that it was prepared by the nomadic Scythian tribes living in the territory of modern Hungary. The shepherds dried the prepared lamb and beef, and then, when the need arose, cooked it in a large piece, seasoning it with pepper, onions and adding pieces of dough cooked in water and eggs for satiety.

Hungarian cuisine is characterized by dishes that include both the first and second dishes and are seasoned with aromatic paprika (a mixture of sweet bell peppers).

Each housewife prepares modern goulash soup in her own way: it is prepared with different types of meat, mushrooms, cereals and various vegetables are added. The most commonly prepared Hungarian soup is with beef. Chipettes are prepared independently from flour, eggs and water and boiled in soup. In our peoples, chipettes are called dumplings or dumplings. The dish is served with sour cream and fresh herbs; this one dish can replace a full lunch. In addition to first courses, goulash can also be made as a meat second course; previously we prepared pork goulash with gravy.

Ingredients

Meat 500 g;
Onions 2 pcs.;
Carrots 2 pcs.;
Potatoes 500 g;
Garlic 3 cloves;
Tomato paste 1 tbsp;
Water 1 l;
Bell pepper 1 pc.;
Ground paprika 1 tbsp;
Vegetable oil for frying
Salt, cumin, black pepper to taste.

How to cook classic Hungarian goulash soup

To prepare real Hungarian goulash soup you will need a lot of onions. Peel it and cut into large pieces. Heat any vegetable oil in a cauldron, saucepan or deep frying pan. Add onion pieces. Fry the onion until golden brown.

Cool the fried onion a little, pour ground paprika into it, mix well.

Rinse the meat and dry with a napkin. Cut into small slices. Add vegetable oil to a separate frying pan and heat it. Add pieces of meat and fry until crust appears. If there is a lot of meat, it is better to fry in small portions so that the pieces are fried on all sides.

Place the golden pieces of meat into a pan with fried onions. Add chopped garlic, some cumin seeds. Fill with hot water and put on fire. Boil it. Cover with a lid and simmer on fire for about 1-1.5 hours, periodically adding water. If you use pork, the braising time is much shorter.

Peel the potatoes, rinse, cut into cubes. Add to other products. Stir and cook after boiling for 10-15 minutes.

Peel the sweet pepper and carrots. Rinse the vegetables. Cut the carrots into cubes, the pepper into pieces. Add prepared vegetables, tomato paste or sauce to the pan. Pour hot water or meat broth. Cook until all vegetables are done. At this point, if desired, you can prepare the dumpling dough from egg and water and add it to the boiling broth.

Season with spices and turn off the heat.

The soup turns out thick with a rich tomato-vegetable flavor. Very filling and warming. Ladle the hot soup into soup bowls.

Classic Hungarian goulash soup is ready. Let it brew for a while and call everyone over for lunch. Bon appetit!

An unusual goulash recipe

You can prepare thick soup in Hungarian style in an unusual way - in clay pots. This dish will please everyone without exception.

Ingredients:

0.75 kg beef tenderloin;
1 kg of potato tubers;
0.1 l refined vegetable oil;
2 onions;
4 things. sweet bell peppers;
1 tsp. ground paprika;
red and black allspice, salt - to taste;
4 things. fresh tomatoes;
5-6 pcs. garlic cloves.

Step-by-step preparation:

Wash the cooled beef thoroughly.
Use a paper towel to remove excess moisture.
Grind the beef pulp into equal cubes.
Pour vegetable oil into a saucepan or thick-walled pan.
Warm it up and lay out the pieces of beef.
Fry the meat for a few minutes until the juices release.
Place the fried beef in clay pots.
Peel and chop the onion into half rings.
Saute the onions until half cooked, and then put them in pots.
We peel and wash the potato tubers.
Cut the root vegetables into cubes and place in a saucepan.
Fry the potatoes for 10 minutes and then transfer them to pots.
Cut the sweet peppers in half.
We remove the stalk, membranes, and seeds.
Cut the peppers into strips.
Place the chopped pepper in the pots on top of the potatoes.
Wash the tomatoes and cut them into cubes. You can first remove the skin from them.
Place the chopped tomatoes in the pots.
Add salt, a mixture of peppers and ground paprika to each pot to taste.
Fill the pots with warm water.
Place them in the oven for 50 minutes.

We prepare Hungarian goulash at a temperature threshold of 180°.
We serve ready-made Hungarian goulash soup and receive compliments.

Beef goulash recipe with potatoes

What is captivating about this recipe for beef goulash with potatoes is the ability to combine meat with a side dish at the same time. All that remains is to prepare a vegetable salad according to the availability of possible products and preferences - lunch or dinner on the table!

Ingredients:

beef - 600 grams;
fresh potatoes - 500 grams;
ripe tomatoes - 150 grams;
fresh carrots - 200 grams;
fresh onion - 1 onion;
fresh sweet red pepper - 1 piece;
ground paprika - 4 teaspoons;
fresh garlic - 4 cloves;
rendered pork fat - 40 grams;
table salt - 1 teaspoon.

Prepare beef goulash with potatoes as follows:

Fry peeled, medium-chopped fresh onions in pork fat in a deep frying pan until golden brown.
Sprinkle dried ground paprika on top of the finished onion and mix everything thoroughly.
Place the beef cut into large pieces in the same frying pan, add salt and pepper to taste. Continue to fry over high heat with constant stirring until the pieces of beef turn white. After this, add a small amount of water and simmer, covered, for 1 hour over low heat, stirring occasionally.
During this time, chop the garlic, grate the carrots and chop the peeled sweet pepper. At the end of stewing the meat, add these chopped vegetables, add a little hot water and simmer everything in the same low heat mode for 15 minutes while stirring.
Place the peeled, washed and coarsely chopped potatoes into the goulash when the meat becomes soft, and continue simmering under the lid until the potatoes are ready.

Remove the finished beef goulash from the heat, but leave to simmer for a short time under the lid.

Classic recipe for beef goulash with potatoes

The advantageous feature of beef goulash is that it can be served with any side dish: porridge, pasta and boiled-stewed legumes.

As with all types of goulash, you can serve all kinds of salads, which will allow you to feed your household and guests heartily and tasty.

Ingredients:

beef or veal - 500 grams;
fresh onions - 1-2 onions;
fresh peeled garlic - 2 cloves;
peeled fresh carrots - 1 root;
tomato paste - 2-3 tablespoons;
vegetable oil - 3 tablespoons;
salt - to taste.

Prepare classic beef or veal goulash as follows:

In this fire mode, beef goulash should be stewed under the lid for about an hour and a half.

As soon as the meat becomes soft, turn off the heat and let the goulash stand for a while under the lid. Serve hot.

The tradition of cooking goes back to the distant past, to the times of the ancestors of modern Hungarians - the nomadic tribes of the Magyars. According to legend, in order to have lunch, nomadic shepherds lit a fire, put a cauldron with boiling water and threw dried pieces of beef into it, added noodles and cooked themselves cauldron goulash (bograc guyash). It is interesting that the word “goulash” means “shepherd”, and “bograch” means “cauldron with a handle”.

How many housewives - so many goulash recipes
In the homeland of the dish today there are dozens of variants of this soup, with different combinations of ingredients and different nuances of technology. Each housewife has her own proven recipe. The required ingredients include meat, onions, tomatoes and lots and lots of ground paprika. It is the red powder from dried capsicums (paprika, sweet bell pepper, cayenne, chili) that gives the soup its characteristic bright red color, recognizable taste and aroma.

Next come all sorts of cooking options. Vegetables are added to the soup, most often potatoes, carrots or beans. Beef is traditionally used as the base, although there are options from pork, lamb, chicken and offal. Mushrooms may be added. Among the spices, cumin, coriander, cumin, thyme, and all types of ground pepper are welcome. For flavor, add garlic and bay leaves before the end of cooking.

About noodles and dumplings

Hungarian goulash soup can be prepared with noodles, dumplings or without adding them at all. In different regions of the country they differ in the method of preparation, shape and size. “Pasta” can be very small, rubbed through a sieve, or large, like dumplings, or can simply be plucked from a piece of dough with your fingers or shaped into small flat cakes. They are boiled directly in the soup or cooked separately to be added to the finished dish, sometimes first fried and only then cooked. In a word, there is a whole scope for the cook’s creativity.

Basic goulash soup recipe

Today I will prepare a classic Hungarian goulash soup - a basic recipe, as many cooking options are possible. You will need a fresh and juicy piece of boneless beef, with a lot of tendons for richness; a shoulder blade or shank will do. It is best to fry meat in bacon (4-5 strips) or pork fat, although vegetable oil is also an option. You will also need 3-4 large onions, potatoes, carrots, tomatoes, bell peppers and, of course, spices. In the recipe I will show you how to cook chipetke dumplings; if you have time and desire, you can serve goulash soup with them, although this element is not mandatory, but very tasty and interesting, in my opinion.

Total cooking time: 90 minutes
Cooking time: 80 minutes
Yield: 6 servings

Ingredients

For the base

beef shoulder or shank – 700-800 g
lard or vegetable oil – 2 tbsp. l.
onions – 3 pcs.
sweet ground paprika - 2-3 tbsp. l.
bell pepper – 2 pcs.
potatoes – 800 g optional
carrots – 1 pc. optional
tomato paste – 1 tbsp. l.
salt and black pepper - to taste
cumin – 1 tsp.
bay leaf – 1 pc.
garlic – 1 tooth.
hot pepper – 1 pc.

Ingredients for chipette dumplings

chicken egg – 1 pc.
wheat flour - 2/3 tbsp.
salt – 1/3 tsp.

Preparation

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I peeled the onion and cut it into small cubes. Heat lard in a saucepan over medium heat (you can melt bacon, back lard, or pour in vegetable oil). I poured the onion into it and fried it, stirring occasionally, until soft and transparent. It should brown, but under no circumstances burn, otherwise it will taste bitter. At the same time, while the onions were frying, I cut the beef into small pieces about 2 cm in size.

Reduced the heat to allow the fat to cool slightly. I added ground sweet paprika and cumin and stirred quickly so that the spices warmed up and revealed their aroma, but did not burn. (If you are preparing a goulash dish without potatoes and without dumplings, then add 1 tablespoon of wheat flour at this stage - it will act as a thickener and give the goulash a light smoky flavor.)

Immediately added the meat, poured in 3-4 tablespoons of water, added salt and continued to simmer over medium heat, stirring occasionally, without a lid. After just 7-8 minutes, the beef, together with onions, will quickly release its own juice. It is not forbidden to add a little boiling water, but just a little, so that the meat is not cooked, but stewed. The main rule: the beef should not be completely covered with liquid! Due to the small amount of juice, the pieces of meat will gradually fry and acquire a peculiar campfire aroma, as if we were cooking it in a cauldron over an open fire.

While the beef was stewing, I peeled the vegetables. I cut the potatoes and bell peppers into 2 cm cubes. To prevent the potatoes from darkening and losing some of their starch, I filled them with cold water and set the bowl aside (it is advisable to take varieties that are not too overcooked). I chopped the carrots a little finer so that they had time to cook. If your carrots are young, they will cook in 15 minutes; if they are old, chop them as finely as possible, otherwise they will remain hard. I repeat that you don’t have to add potatoes and carrots at all - the classic Hungarian goulash recipe allows for this.

I made dumplings-chipetke. I kneaded a stiff but soft dough from eggs, beaten with salt, and flour. I rolled out the dough into a rope 2 cm thick, cut it into thin pieces and flattened each one in the center with two fingers.

The result was a kind of flat cake boat with a thin center and thickened edges. I laid out the dumplings on the table and dried them for 30 minutes on each side. If you wish, you can simply pinch off pieces of the dough and then dry them.

By this time (about 1 hour) the beef will be almost ready. If there is liquid in the pan, it needs to be evaporated so that only the fat remains. Now you can add carrots, potatoes and bell pepper cubes. I mixed vegetables with meat and lightly fried them for 4-5 minutes, added tomato paste.

Then I poured boiling water - it should cover all the vegetables (I got it right up to the edges of a 2-liter pan, but the amount of liquid can be increased if you want it to be more of a soup than a goulash). Bring it to a boil. Added bay leaf, salt and pepper to taste. Simmer for 20 minutes until the vegetables are completely cooked.

The dumplings can be boiled separately or added to the soup at the very end of cooking and simmer for 3-4 minutes until tender. Remove the bay leaf and immediately serve the Hungarian goulash soup.

The result is soft stewed meat, rich broth with a distinct paprika flavor, hearty potatoes and dumplings. Bon appetit!

A hearty dish of meat and potatoes.

800 g beef
800 g potatoes
200 g onion
200 g pepper (traditionally green)
2 tbsp. l. with a heap of paprika
2 cloves garlic
salt
pepper
vegetable oil (or lard) for frying

For chipette:

80 g flour
1 egg
salt

Goulash is a traditional dish of Hungarian cuisine; it is a very thick, hearty soup and a second dish at the same time. Hungarian goulash soup was traditionally prepared by shepherds over a fire in a large cauldron before long and difficult work. Goulash consists of beef, potatoes, onions and peppers, seasoned with dried sweet paprika and garlic. The onion is most often fried in melted lard (I fried it in vegetable oil, I like it better), then the remaining ingredients are gradually added and the dish is stewed for a long time until fully cooked. Traditionally, goulash is served with flour dumplings “chipetke”, although, in my opinion, goulash soup is very good without dumplings. The aroma of the finished dish surprisingly reminded me of borscht, although there was no tomato paste, tomatoes, or beets in the goulash, and there was no dried paprika in the borscht itself.

Preparation:

Peel the onion and chop finely.

Cut the beef into pieces about 2 cm in size.

Pour vegetable oil into a large saucepan with a thick bottom (melt lard or finely chopped lard).
Add onion and fry for about 5 minutes until translucent.

Reduce heat, add paprika, stir.

Add meat, fry for several minutes with vigorous stirring.

Pour a glass of boiling water, bring to a boil, cook covered for 1-1.5 hours, until the meat is completely soft.

Peel the potatoes and cut into cubes.

Remove seeds from pepper and cut into square pieces.

Pour about another 600 ml of boiling water into the meat. Salt, pepper, add garlic squeezed through a press.
Add potatoes.

Add pepper.

Cook for 30-40 minutes until the potatoes are ready.

While the goulash is preparing, let's prepare the “chipette”.
In a small container, beat the egg and a pinch of salt with a spoon.

Wash the beef pulp and cut into large pieces.

Peel the potatoes and cut into medium-sized cubes.

Grind 3 cloves of garlic, cut the onion into half rings.

We will also need 1 to 2 carrots, tomatoes and sweet peppers, depending on the size. Chop the carrots into strips, cut the tomatoes into cubes, and chop the sweet pepper.

Prepare 200 ml. red wine. You can use any you like, but I personally prefer dry.

Heat a sufficiently large amount of vegetable oil in a cauldron and place the pieces of beef one after another. Fry the meat over high heat for about 5-7 minutes.

Add onions and garlic to the meat. Stir and continue frying for another 5 minutes.

Add tomatoes, peppers and carrots. Stir again and simmer for 5-7 minutes.

Add seasonings - cumin, black peppercorns, paprika, thyme and barberry. Stir and simmer for 5 minutes.

Pour in the wine, stir, cover with a lid, reduce heat and simmer for 15 minutes until the alcohol component of the wine evaporates.

Add potatoes to the cauldron, add water (about 1 cup), stir and bring to a boil. Cover with a lid and leave to simmer for 20-25 minutes until the potatoes are ready.

5 minutes before the dish is ready, add finely chopped dill and salt.

Place the finished Hungarian goulash on plates and serve with white bread.

Bon appetit!