Hungarian beef goulash: step by step recipes with photos

The Hungarian beef goulash recipe will help you prepare a hearty and unusual meal. This dish will delight experienced chefs, as it does not require much effort and time. Cooks will be helped by the secrets of cooking and recipes of this delicious meat delicacy.

How to make Hungarian beef goulash

The main ingredient of the Hungarian delicacy is beef. For a delicious meal, choose fresh calf meat. Brisket, hind leg pulp, tenderloin, or shoulder blade with a thin layer of bacon are perfect.

In addition to beef, the Hungarian dish also includes vegetables. They must not have rotten parts or mold.

For a richer taste of Hungarian goulash, frying should be carried out on lard. Sweet paprika and cumin will also add brightness to the Hungarian dish.

It is also important to choose the right utensils before the cooking process. It is more convenient to cook Hungarian beef goulash in a cauldron or any other container with thick and high sides.

Classic Hungarian beef goulash

For a hearty and delicious meal for the whole family, the classic Hungarian beef goulash recipe is ideal. To make such a dish, you need to prepare the ingredients:

• beef - 1.4 kg;
• turnip onions - 3 pcs.;
• flour - 160 g;
• tomatoes - 620 g;
• potatoes - 6 pcs.;
• garlic - 3 teeth;
• bell pepper - 3 pcs.;
• black pepper - 1 - 2 tsp;
• cinnamon - 1 tsp;
• dried herbs - 1 - 2 tsp;
• sweet paprika - 2 tsp;
• greens - 1 bunch;
• vegetable oil - 9 tbsp. l .;
• meat broth - 2.8 liters.

Cooking method

1. The beef is cut into small slices, rolled in a mixture of flour and ground pepper, and then fried in 6 tbsp. l. oils. After 3 minutes, the meat is placed in a pot.
2. Chop the onion and garlic and fry until golden brown in the same pan with 3 tbsp. l. olive oil. Then they are transferred to a pot.
3. The remaining vegetables are cut and added to the onion and meat mixture along with spices. Broth is also added to the future Hungarian goulash, and then thoroughly mixed. The delicacy is cooked in an oven at 180 ºC for 2 hours. In the middle of the process, the Hungarian goulash is stirred.
4. A third of an hour before the end of the Hungarian dish, the red pepper is fried for 10 minutes, then the vegetable is cut into strips, and then sent to the oven for another 5 minutes.
5. When serving, the classic Hungarian delicacy is sprinkled with chopped herbs.

Cinnamon or cumin will add a spicy flavor to the Hungarian dish

The classic Hungarian dish is easy to prepare according to a recipe from a professional chef.

Hungarian beef goulash soup

Hungarian goulash soup turns out to be very satisfying and rich. It will require:

• beef - 1.4 kg,
• onions - 1 kg;
• garlic - 20 teeth;
• chili pepper - 3 pcs.;
• potatoes - 10 pcs.;
• carrots - 3 pcs.;
• bell pepper - 4 pcs.;
• tomatoes - 4 pcs.;
• tomato paste - 4 tbsp. l .;
• sweet paprika - 100 g;
• cumin - 100 g;
• coriander - 18 g;
• salt to taste.

Cooking method:

1. Onions are chopped and fried until golden brown. After that, garlic passed through a press is added to it.Then seasoning is poured into this onion-garlic mixture and mixed thoroughly.
2. The meat is cut into medium-sized pieces and stewed in an onion-garlic mixture for 1.5 hours. After the allotted time, add tomato paste and diced tomatoes, carrots and potatoes to the pan.
3. 2 glasses of hot water are added to Hungarian goulash, the contents of the pan are salted. Then add the chilli pod cut into halves and the bell pepper cubes.
4. Hungarian goulash soup should be boiled for about a quarter of an hour and garnished with herbs when serving.

When preparing goulash with the addition of chili, you need to focus primarily on your taste.

Hungarian beef goulash with gravy

Hungarian beef goulash tastes even better when cooked according to the recipe with gravy. To do this, you need the following set of products:

• veal - 1.4 kg;
• onions - 3 pcs.;
• carrots - 3 pcs.;
• tomato paste - 3 tsp;
• flour - 3 tbsp. l .;
• sour cream - 3 tbsp. l .;
• olive oil - 6 tablespoons l .;
• bay leaf - 4 pcs.;
• salt, pepper - to taste.

Cooking method

1. The veal should be cut into small slices and fried until crisp.
2. After that, grated carrots and chopped onions are added to the meat. Stew the food until the vegetables are softened.
3. At this time, it is necessary to prepare the gravy: mix the tomato paste, sour cream and flour with 150 ml of warm water and mix thoroughly until the lumps disappear.
4. The resulting mixture is poured into roasted veal and stewed until the Hungarian beef goulash begins to thicken. Salt and pepper the dish to taste, put a bay leaf.

For cooking goulash, it is worth picking up solid beef, since it will still become soft when stewing

Hungarian beef goulash in a slow cooker

If there is no opportunity and desire to spend a lot of time and energy on preparing a tasty and satisfying Hungarian delicacy, then it can be done in a multicooker. This will require the following components:

• calf meat - 500 g;
• tomatoes - 320 g;
• onions - 190 g;
• Bulgarian pepper - 250 g;
• carrots - 190 g;
• garlic - 1 - 2 teeth;
• potatoes - 810 g;
• sweet paprika - 12 g;
• olive oil - for frying;
• cilantro, parsley, pepper, salt - optional.

Cooking method:

1. A small amount of vegetable oil is poured into the multicooker and set to the “Multi-cook” mode, the temperature is 120 ºC and the cooking time is 60 minutes.
2. Next, put chopped turnip onions in a bowl and fry until softened. Then add sweet paprika and cook for another 2 minutes.
3. The beef is cut into medium-sized pieces and placed in a mixture of onions and paprika. Then add 375 ml of water and cook for 25 minutes.
4. At this time, the carrots and potatoes are peeled and cut into medium-sized cubes along with the bell pepper. Garlic is minced using a press or meat grinder.
5. Tomatoes are peeled and cut into small pieces. After the above time has elapsed, prepared vegetables are added to Hungarian goulash, the contents of the bowl are salted and pepper. Stir the Hungarian delicacy thoroughly and cook for another third of an hour.
6. The potatoes should be cut into cubes and added to the Hungarian goulash after 20 minutes.
7. After 10 minutes, the Hungarian beef is simmered in the "Heating" mode for another 10 minutes.
8. Hungarian beef goulash with potatoes is decorated with fresh herbs before serving.

Sweet paprika can be replaced with red if desired

Recipe for Hungarian Beef Goulash with Chipets

Real Hungarian beef goulash according to the recipe is served with chipets - pieces of unleavened dough with the addition of spices. To prepare such a meat delicacy you will need:

• beef - 450 g;
• potatoes - 4 - 5 pcs.;
• tomatoes - 100 - 150 g;
• turnip onions - 1 - 2 pcs.;
• bulgarian pepper - 0.5 - 1 pc.;
• garlic - 2 - 3 teeth;
• fat - 45 g;
• flour - 2 tbsp. l .;
• chicken egg - 0.5 pcs.;
• sweet paprika - 2 tbsp. l .;
• hot paprika - 0.5 - 1 tbsp. l .;
• salt, dill, cumin - optional.

Cooking method:

1. The lard is cut into small cubes and cooked for a minute over medium heat.Then add chopped turnip to the pan and fry until golden brown. Then the fire is reduced, garlic is added and stewed for another minute.
2. The beef is cut into small slices and stewed for half an hour in 100 - 150 ml of water, after sprinkling it with salt, paprika and caraway seeds.
3. Peeled potatoes and bell peppers, cut into small cubes and put on top of the meat. The resulting mass is subjected to stewing for 10 minutes.
4. After this time, add the tomatoes cut into circles, stew for another quarter of an hour.
5. In a separate container, mix flour, egg, dill, salt and garlic and knead the dough. Small pieces are taken from the resulting mass with hands moistened with water and placed in Hungarian goulash.
6. The Hungarian dish with chipets is cooked for about 3 to 5 minutes. If desired, during serving, it is decorated with the remaining herbs.

Before cooking, beef should be cleaned of cartilage, tendons, veins and meat film.

Conclusion

The Hungarian beef goulash recipe has a number of advantages: incredible taste and aroma, and a long feeling of satiety. Experienced chefs have compiled many different options for the dish: from the classic recipe to the Hungarian delicacy with the addition of fruits and dried fruits, so that anyone will find goulash to their liking.

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