What is the right way to cook goulash?
Goulash should be cooked for 1 hour. This time is enough for the meat to be cooked and the vegetables to turn into tender sauce consistence.
Simple goulash soup recipe
Beef - 0.5 kg, a head of onion - 1 pc. Potatoes - 3 pc. of average size. Lard - 2 tablespoons, you can substitute it with butter. Tomatoes - 1 large or 2 small. Cumin, salt, garlic and red (or black) pepper - to taste.
Preparation of a simple goulash.
It is important: pan should be big, you can use the cauldron. Fry chopped onion until golden brown in pork fat. Cut meat into small pieces (1.5 - 2 cm), rinse it under cold water, add salt, add the meat to the onions in the pan and simmer over low heat for about 30-40 minutes with a little water.
Cut potatoes into cubes, add into the pan. Add spices, chopped tomatoes and stir well. Add water, the water should cover all the ingredients completely, and cook for about 20 minutes. Serve with a loaf of bread and mild vegetables.
Hungarian goulash recipe (classical)
Ingredients: Beef, or, ideally, veal - 0.5 kg, pork fat, bacon strips or vegetable oil - 2 tablespoons. The head of onion - 1 pc. Red pepper (capsicum) - 1 tbsp. Salt, cumin, garlic - to taste. Potatoes - 3 pc. of medium-size, sweet pepper - 1 large or 2 small, tomato - 1 pc. The preparation differs from a simple goulash by the fact that along with the tomatoes we add sweet peppers, which are cut into strips. The dish is more spicy.