Goulash – one of the most popular and tasty meat dishes which came to Russia from Eastern Europe. There are dozens if not hundreds, but in most of them the main ingredient – beef, cut various recipes and options of goulash in the traditional way, that is cubes.
Instruction
1. Initially goulash was a dish of shepherds and was cooked in a copper on a shive. It represented dense meat, fat, spices and vegetables soup. Cut small (two by two centimeters) cubes beef was fried together with chopped onions in a copper on a pork fat to an obrazoaniye of a characteristic crust then added water, vegetables, spices and extinguished on slow fire.
2. The Soviet culinary tradition changed the original Hungarian recipe a little, and goulash began to call in a special way the made beef served with garnishes as second course. The basic principle remained the same, but vegetables replaced with tomato paste. In fact, such goulash represented meat ragout, but not soup.
3. Regardless of what goulash you want to make, the choice and cutting of meat need to pay enough attention. As goulash is cooked long enough, you can not worry that meat will be tough. Therefore, it is possible to choose pieces including rich with a connective tissue, for example, gammon or a scapula. And here pieces which are intended for frying (cutting, a neck, thick and thin edges) it is better not to use as they, most likely, won't give such saturated taste. Traditionally goulash is cooked from beef, but there are options and with pork.
4. Meat needs to be cut chunks two centimeters thick, then to cut each piece on strips of the same width, and already then to cut them on cubes. If you use refrigerated meat, it is worth trying to start cutting, without waiting for a full defrosting: in this case it will be more convenient to cut it on cubes, and during cutting meat will manage to thaw finally.
5. Cutting by cubes is the most optimum and widespread, but you can experiment, for example, to cut meat thin strips as for beef on-stroganovski. Consider that at the same time cutting should be carried out across fibers. Besides, the your cutting will be thinner, the quicker the dish will be ready, but the charm of goulash in no small measure consists in long languor which allows meat to transfer all shades of taste to sauce.