Hungarian shepherds, leaving the long pastures, took with them fried in spices and dried pieces of beef, veal or lamb. When it was necessary to prepare food, they threw pieces of meat and spices in boiling water. Cooked a chowder until the meat was falling apart, and the broth did not become thick. Later, the shepherds began to add flour dumplings to the soup, then potatoes. To date, traditional goulash is prepared from beef with smoked heap, onions, paprika and potatoes. In our country, Gulash was considered a second dish and was filed with a different garnish. Now in world cuisines you can find the recipes of a walk with chicken and green peas, pork and mushrooms, from fish and even lean.
Goulash traditional
Ingredients: 600 g beef, 2 bulbs, 2 carrots, 2 tbsp. l. flour, 3 tbsp. l. Tomato paste, ½ h. Papriks, salt, sunflower oil, 1 laurel leaf, 1-2 clove of garlic (optional), 2 glasses of water or broth.
Cooking method: Beef cut into cubes. In the pan warm up a little sunflower oil and fry meat to a golden crust on a big fire. Onions finely chop and add to meat, fry until soft onion. Carrot cut into thin lumps or grate on a large grater. Add to meat, fry until soft. In meat with vegetables, pour flour, mix well and put out a few minutes. In a glass, dilute with water (or broth) tomato paste, pour into the meat. Add the rest of the liquid. Save, pepper, squeeze the clove of garlic, throw a laurel. Cover with a lid and extinguish an hour and a half. Before feeding, you can sprinkle with greens.
In 100 g of a goulash 110 kcal
Goulash prepared Hungarian shepherds, leaving long pastures
Photo: pixabay.com/ru.
Goulash with beans
Ingredients: 700 g beef, 1 cup of beans, 1 bulb, 2 carrots, 1 tbsp. l. Paparians, salt, vegetable oil.
Cooking method: Beans dunk at night and then cook almost until readiness. Beef cut into cubes. Heat in a deep pan or a pot of thick bottom a little oil and fry meat to a golden crust. Finely cut onions, add to meat and fry to transparency. Grind carrots on a coarse grater and add to the pan. Fry until the soft carrot. Add beans. Mix. Pour water so that it covers meat. Salt, add paprik. Cover with a lid and stew until readiness. Optionally, you can add tomato paste.
In 100 g of a goulash 150 kcal