Hungarian classic beef goulash. Hungarian goulash recipes. Goulash, a recipe brought from Budapest

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

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.

Preparation:

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.
Next, reduce the heat to low, then add the finely chopped garlic and continue cooking the ingredients for another minute.
Cut the beef into medium pieces.
Next, the chopped beef should be salted, then put into a pan along with sweet paprika and one pinch of cumin.
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.

Preparation:

The first step is to knead a tight and stiff dough from ingredients such as sifted flour, raw chicken egg, chopped dill, chopped garlic cloves, and salt.
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.
After four minutes, a real, classic Hungarian hearty beef goulash with aromatic garlic chipettes can be considered ready.

HUNGARIAN GOULASH SOUP

Ingredients:

Beef 400 g
Onion 300 g
Garlic 6 cloves
Potatoes 3 pcs.
Carrot 1 pc.
Bell pepper 2 pcs.
Tomatoes 1 pc.
Chili 1 pod
Tomato paste 1 tablespoon
Paprika 30 g
Cumin 30 g
Coriander 5 g
Salt, pepper to taste

Preparation:

Peel the onion, chop finely. Heat the pan, pour in vegetable oil. Add the onion and fry until golden brown, stirring constantly.
Peel the garlic, chop it finely, add it to the pan with the onion, and stir. Add spices.
Rinse the meat, dry with a paper towel. Cut into medium-sized cubes, place in a saucepan, mix thoroughly.
Cover the pan with a lid, reduce heat to minimum, simmer the meat for 1.5 hours. If necessary, add a little water.
Cut the tomato into cubes. After 1.5 hours, add tomato paste and tomato cubes to the meat.
Wash the potatoes and carrots, peel them, cut them into cubes, put them in a saucepan, and stir.
Heat 2 cups of water, pour into a saucepan, stir. Add salt, pepper, spices. Cook until the vegetables are ready.
Cut the chili pepper and place it in a saucepan.
Wash the bell pepper. remove seeds and veins. Cut into small cubes and add to goulash. Cook for 15 minutes, stirring occasionally.
Pour the finished goulash soup into bowls, garnish with herbs. You can serve. Bon appetit!

Hungarian goulash

Ingredients:

2.2 kg - beef,
4-5 pcs. - large onions,
60 ml - vegetable oil,
4 tbsp. l. - Hungarian paprika,
3 cloves - garlic,
2 ml - cumin seeds,
2 ml - ground black pepper,
1 liter - white broth,
120 g - tomato paste,
salt.

Preparation:

Cut the meat into large 4x4 cubes.
Finely chop the onion and garlic.
Heat a thick-bottomed pan, add oil, fry the onion until light golden brown.
Add garlic, paprika, salt, pepper, cumin seeds to the onion, mix well.
Mix the broth and tomato paste, add to the pan and mix well.
Let it boil, reduce the heat to low.
Add beef meat. Cook, uncovered, for about 1-1.5 hours, until the meat is tender.
Sprinkle it with herbs and serve with your favorite side dish. Potato side dish is best.

Bon appetit!

Hungarian goulash soup

Ingredients:

Beef - 400g
Onions - 2-3 pieces
Garlic - 5-6 cloves.
Potatoes - 4 pcs.
Carrots - 1 pc.
Bell pepper - 2 pcs.
Tomatoes-1pcs
Chili pepper - 1 pod
Tomato paste - 1 tbsp.
Paprika - 2 tbsp.
Cumin (ground) - 1/2 tsp.
Bay leaf - 1 piece
Coriander (ground) - 1/2 tsp.
Olive oil - 2 tbsp.
Salt, ground black pepper - to taste

Preparation:

Pour oil into a thick-walled pan, add chopped onion, fry until golden brown.
Add finely chopped garlic, bay leaf, and spices to the onion. Cut the meat into medium cubes and place in a saucepan with the onions.
Add salt, mix thoroughly, cover and simmer over low heat for about an hour (You can add a little water if necessary).
After an hour, add tomato paste, let simmer for another two minutes, add tomatoes cut into small cubes.
Let simmer for 10 minutes, then add peeled, diced carrots and potatoes.
Pour in 2 cups of hot boiled water, add salt, and cook for 7 minutes.
After 7 minutes, add the bell pepper cut into strips, seeded and the chili pepper cut in half. Cook until the vegetables are ready.
Bon appetit!

Hungarian goulash recipe

Ingredients:

Beef (brisket or shoulder) – 600 grams
Potatoes – 600 grams
Onion – 200 grams
Grated tomatoes (or tomato paste) - 70 grams
Sweet bell pepper – 2-3 pieces
Dried paprika – 1 heaped tablespoon
Salt - to taste

Chipetke pasta dough:

Premium wheat flour – 200g
Egg 1 piece
A pinch of salt
Water 1-2 tablespoons

How to cook Hungarian goulash:

Finely chop 200 grams of onion and fry it until golden brown. Cut the meat into small pieces, add to the onion and add salt.
Add dried paprika and fry for 5-7 minutes, stirring occasionally.
Pour boiling water over everything so that the water completely covers the meat. Cover and simmer until beef is tender, 30 minutes.
While the meat is stewing, prepare the goulash paste. Mix 200 grams of wheat flour, an egg, a pinch of salt and 1-2 tablespoons of water. Knead the dough, cover it with film and set aside.
Peel the potatoes, wash them, cut them into cubes, add to the meat. Cook until the potatoes are done. Add 70 grams of pureed tomatoes (without skin) or 1 tablespoon of tomato paste.
If the sweet pepper is small, cut it into circles, and large ones into small strips and add to the meat. Simmer for 3-5 minutes.
Roll out the pasta dough thinly, cut into strips 0.5 cm thick and then into small cubes. You can cut the dough in any way convenient for you, or grate it on a special grater, the main thing is that the paste is not coarse.
Cook the pasta in boiling water for 7-9 minutes (until ready), add to the goulash, stir, let stand for 1-2 minutes.

Hungarian beef goulash is ready!

Hungarian goulash

Ingredients:

Potatoes: 800 g
Sweet pepper: 200 g
Garlic: 3-4 cloves
Onions: 200 g
Beef pulp: 800 g
Wheat flour: 80 g
Chicken eggs: 1 pc.
Refined sunflower oil: 2 tbsp. spoons
Ground sweet paprika: 2 tbsp. spoons (heaped)
Salt: (to taste)
Ground black pepper: (to taste)

Preparation:

Peel the onion and chop finely. Pour vegetable oil into a large saucepan with a thick bottom. Add onion and fry for about 5 minutes until translucent.
Reduce heat, add paprika, stir.
Cut the beef into pieces with a side of about 2 cm. Add the 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.
Pour about another 600 ml of boiling water into the meat. Salt, pepper, add garlic squeezed through a press. Add potatoes.
Remove seeds from pepper and cut into square pieces. 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.
Add flour little by little and stir.
This is how the dough turns out.
Then pinch off small pieces and place them on a plate. Pre-grease the plate and hands with oil so that the dough does not stick.
Bring the water in the pan to a boil, add salt, lower the chipette into the water, and cook for 3-5 minutes after surfacing.

Place the finished goulash on a plate and add the chipette. Bon appetit!

Hungarian goulash

Ingredients:

Beef pulp – 1 kg,
Carrots – 1 pc.,
Onion – 1 pc.,
Red bell pepper (large) – 2 pcs.,
Green bell pepper – 1 pc.,
Tomato – 5 pcs.,
Potatoes – 5 pcs.,
Vegetable oil – 3-4 tbsp. spoons,
Tomato paste – 2 tbsp. spoons,
Garlic - a few cloves,
Water – 1.5 l,
Pepper,
Salt,
Spices (to taste),
Fresh greens.

Recipe:

Rinse the meat. Remove films and fat, if any. Cut the pulp into small pieces (as for pilaf).
Pour three tablespoons of oil into the multicooker pan, set the “Frying” program (40 minutes) and, when the oil is hot, place the meat in it.
Peel the carrots and cut into thin cubes. Wash the onion and cut into half rings, chop the garlic. 10 minutes after starting to fry the beef, gradually, at intervals of a couple of minutes, add vegetables to it: first onions, then carrots and garlic.
Puree the tomatoes using a blender or chop them as desired. Add them to the meat along with a couple of tablespoons of tomato paste.
Peel the potatoes and cut into large cubes. When the multicooker signals the end of the program, add potatoes to the meat and vegetables, add water and set the “Stew” program (1 hour).
Peel the seeds and cut the sweet pepper into strips. 20 minutes before the end of the program, add it to the goulash. When the slow cooker turns off, make sure the meat is tender and let the dish sit for 10 minutes.
Serve with greens.

Bon appetit!

Hungarian goulash

Ingredients:

1 kg beef
50 g smoked brisket
600 g potatoes
1 tomato
1 bell pepper
1 celery root
3 cloves garlic
carrots – 3 pieces
1 dessert spoon of cognac
1 teaspoon paprika
1 teaspoon cumin
3 tablespoons finely chopped parsley

Preparation:

Peel onions, potatoes, celery and carrots. Finely chop the onion. Grate carrots and celery on a coarse grater. Cut the potatoes into cubes.
Fry the brisket in a high frying pan or thick-walled pan. Add finely chopped onion there. When it is fried until golden brown, add the diced meat. Fill with water or broth. Cover with a lid and simmer over low heat.
After 35-40 minutes, add potatoes, carrots and celery. Fill with water again so that it covers the vegetables and meat by 2 cm. Simmer for 10 minutes.
Cut the bell pepper into small cubes and grate the tomato on a coarse grater. Place in a saucepan. Pour tomato paste and cognac into it. After 20 minutes, add salt to taste and add 200 g of egg noodles. When the goulash is almost ready, add cumin, parsley and garlic to the pan.

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 acceptable. 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

Big photos Small photos

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!

Cod in nuts

Hungarian goulash is a recipe for those who love an appetizing, tasty and satisfying meal. Hungarian goulash is a recipe for those who like to surprise!

Hungarian goulash, without a doubt, came to us from Hungarian cuisine and, as is usually the case, was reinterpreted by each housewife in her own way. Hungarian goulash is a first and second dish two in one: either thick meat soup or stewed potatoes with meat. There is something very similar in Russian cuisine, only, for example, I cook stewed potatoes a little differently.

Hungarian classic goulash is traditionally prepared in a cauldron or deep frying pan, frying pieces of meat with bacon and onions until it browns. There should be a lot of onions, about one third of the weight of the meat. Then add hot water and simmer the meat. Then add fried potatoes, sweet and hot peppers, tomatoes, a little flour and simmer until done. And, as far as I know, Hungarian cuisine is dominated by pork and lard, a spicy lard for cooking meat dishes. This is the recipe for real Hungarian goulash, and this is how poor Hungarian shepherds prepared it according to historical sources.

Only a true bearer of Hungarian culture and keeper of Hungarian traditions can prepare real Hungarian goulash. And I cook Hungarian-style beef goulash, which is as close as possible to the original.

I strongly recommend that you prepare just such goulash - the dish turns out amazingly tasty! I am sure that after trying to cook Hungarian goulash once, you will definitely write down or print this recipe, cook it many times and recommend it to your friends and acquaintances!

Hungarian beef goulash recipe - ingredients:

Potatoes - 1 kg (8-10 large)
Beef – 600 g
Tomatoes - 500 g (5-6 medium)
Onions - 350 g (3 large)
Bell pepper - 170 g (1 large)
Tomato paste - 2 tbsp (50 g)
Hot pepper - 1 pc.
Vegetable oil - 4 tbsp.
Garlic - to taste
Paprika - 2 tsp.
Greens, salt - to taste

To prepare goulash in Hungarian style, it is better to take a cauldron, kettle or saucepan with a thick bottom. I cook goulash in a heavy goose pan. The volume of my caterpillar is 4 liters.

How to cook Hungarian beef goulash - detailed description

Pour in some oil and heat it up. Throw chopped onions into hot oil and fry.

If you add a piece of lard, then the flavor will be real.

While the onions are frying, fry the meat in a nearby frying pan.

I never fry it, but just brown it in hot oil for a couple of minutes.

As soon as the meat juice begins to release, remove the pan from the heat.

The meat should be cut into approximately equal cubes 2*2 cm.

Add paprika to the fried onions and stir quickly.

Fry for another minute.

Place the meat on top and add chopped garlic.

Mix well.

Pour in enough water to cover the meat.

The meat should be stewed, not boiled.

Add tomato paste. The paste gives color and sourness, but you don’t have to add it.

Simmer over low heat for at least an hour. You should get a thick, tasty meat sauce.

At this point you can finish the preparations and place the meat on plates - delicious =)

But the goulash is not ready yet, add the following products.

Cut the potatoes into cubes approximately the same size as the meat and place them in a saucepan.

We also chop the bell pepper coarsely and send it in potatoes with meat.

It is better to take multi-colored peppers - for beauty.

We also cut the tomatoes into approximately the same pieces as the other vegetables and put them in a pan.

Add chopped herbs and hot pepper, salt to taste.

I do not peel the seeds from the pepper, but make a small cut in it.

Stir the contents of the pan and place on low heat. Don't rush to add water.

Hungarian goulash is a thick soup made from meat and vegetables. The tomatoes and peppers will release their juice, and then you can add just enough water to just cover the vegetables and meat.

So I added water 10-15 minutes later.

You can adjust the thickness of the soup yourself and add more water.

Bring to a boil and simmer over low heat until the potatoes are ready.

The acid from the tomatoes increases the cooking time.

Hungarian goulash is very good as an independent dish, which can be served with fresh herbs and vegetables.

Calorie content of Hungarian goulash = 100 kcal

Proteins - 6.2 g
Fat - 3.8 g
Carbohydrates - 9.5 g

Despite the low calorie content, the dish is not dietary and does not belong to the category of healthy nutrition. Hungarian goulash is more suitable for lunch; this dish is a bit heavy for dinner. But, despite all this, Hungarian beef goulash is very tasty! Bon appetit, friends!

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

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.

We brought a recipe for classic goulash soup, the national dish of Hungary, from our last trip to Budapest and for a short time we also became addicted to it. In Hungary, the most delicious goulash is prepared in the “For Sale” pub, which is located on the opposite side of the central market of Budapest, not far from the famous pedestrian street Váci.

The rather long cooking process is compensated by the extraordinary taste. Hungarians eat goulash all year round, regardless of the weather, season and gender, and love it just like the Italians love pasta, and the Portuguese love fried sardines.

Ingredients you will need:

Beef (shoulder, back or other parts 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 tbsp.
broth or water - 1000 ml
dried paprika - 1 tablespoon
vegetable oil for frying
a pinch of cumin
salt

Cooking technology:

1. Peel the onion and chop finely.

Pour vegetable oil into a heated pan with a thick bottom and fry the onion. Let the onion cool slightly and add paprika to it.

Mix everything thoroughly

2. Cut the meat into cubes with a side of 1 cm.

Heat vegetable oil in a frying pan and fry the pieces of beef in it until golden brown, it is better to fry the meat in portions, do not stew, but rather fry!!!

3. Transfer the meat to a saucepan with onions, add chopped garlic and a pinch of cumin.

Pour in a little water, stir and simmer over low heat for 2 - 2.5 hours, adding water as needed.

4.Wash and peel the potatoes, cut them into 1 cm cubes. Add the potatoes to the meat, increase the heat, cook for 5 minutes, add salt

5. Wash, peel and cut bell peppers and carrots into cubes, add to the pan and season with tomato sauce. Pour in the broth (water).

6. Bring the soup to a boil, reduce the heat and cook covered for another 15 minutes. Let the finished dish sit in the pan for 10 minutes.

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

Gnocchi is 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.

We serve ready-made goulash soup and receive compliments.

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