- Main ingredients
- Serving 5 servings
Kitchen paper towels, cutting board, kitchen knife, tablespoon, plate - 2 pieces, deep frying pan, stove, wooden spatula, lid for the pan, serving dish, saucer, deep serving dish
Step 1: .
Using a knife, peel the onion from the husk and rinse thoroughly under running water. Then we wipe the component with kitchen paper towels from excess liquid and put it on a cutting board. Finely chop it with squares and pour into a clean plate.
We thoroughly rinse the pork or beef under running water to wash off the remnants of bones and possible dirt, wipe it with kitchen paper towels and put it on a cutting board. Using a knife, we clean the meat from veins, fat and film. Then cut the component into medium pieces and transfer to a free plate.
I usually sprinkle the dish with parsley just before serving. But this is not necessary if you do not like fresh herbs. For all the others, we wash the component under running water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the parsley and immediately pour it into a free saucer.
In general, goulash is a national Hungarian dish that was originally cooked at the stake in a large cauldron with a thick bottom. It looked like a thick soup, which included roasted beef or veal, as well as ingredients such as onions, bacon and even potatoes. But over time, the dish hit the kitchen to other nations and began to change. The only thing left is the composition, if you do not take into account the potatoes. Since Soviet times, cooks have adopted such a recipe and gave it a different name - "stew". Enough time has passed since then, but goulash remains invariably tasty, satisfying and incredibly fragrant. Like our recipe today! So, first of all, we pour a small amount of vegetable oil into a deep pan and put it on a large fire. When the contents of the container are well warmed up, put the pieces of pork here. From time to time, stirring with a wooden spatula (so that the meat does not burn on one side), fry the component for 5 minutes.
After the allotted time, pour finely chopped onions into the pan and continue to cook goulash. Attention: slightly reduce the fire and do not forget to stir everything with improvised inventory. At the same time, we detect 5-7 minutes.
Now sprinkle the meal with flour, as well as salt and black pepper to taste. Once again, thoroughly mix with a spatula and continue to fry 2-3 minutes.
Then pour tomato paste into the container. We mix well all the components of the goulash with improvised equipment and pour the meat broth here. Reduce the heat to a minimum, put laurel leaves in a pan and cover the goulash with a lid. Stew the dish for 1-1.5 hours, stirring occasionally with a wooden spatula. After the allotted time, we turn off the burner and we can serve the meat with gravy to the dining table.
Using a tablespoon, put the goulash in a deep plate, sprinkle with finely chopped parsley and serve to the dinner table along with boiled pasta, rice, buckwheat, mashed potatoes and just vegetable salads. Attention: do not forget to pour garnish with tomato sauce and enjoy along with slices of bread.
- For cooking goulash instead of pork or beef, you can use veal. Then the dish will turn out much more tender and will practically melt in the mouth;
- at will, onions can be chopped with straws or half rings so that its taste is more expressive in goulash;
- Tomato paste is best used at home.