The Hungarian goulash – a dish of country kitchen. Initially he was trained by shepherds, using those products that is near at hand and putting them in the kettle suspended over a fire. One "correct" recipe of the Hungarian goulash as at a dish a set of variations – soup goulash, isn't segde-goulash, goulash with beans, goulash with noodles, etc. Obligatory components of goulash – meat, onions and pepper paprika.
It is required to you
- Goulash according to Karoly Gundel:
- 2 kg of beef (shoulder);
- 300 g of fat;
- 1 big bulb;
- 4 teaspoons of paprika;
- salt
- caraway seeds and the cut garlic to taste;
- 2 kg of the peeled potatoes;
- 1 green paprika;
- 200 g of tomatoes;
- to chipetka.
- For a chipetka:
- 100 g of wheat flour;
- 1 egg;
Instruction
1. Not to get confused in various options and not to lose authenticity, in the Hungarian cookery it is considered to be classical goulash that whose recipe is provided on pages of the cookbook of the famous Hungarian restaurateur and founder of Magyar cuisine Karoly Gundel.
2. Wash out meat, dry and cut in cubes with the party in 1.5-2 centimeters. Peel onions, rinse and also cut in small cubes. In a frying pan with high sides on average fire kindle the crushed fat and fry on it onions till golden color. Reduce fire, let's fat cool down a little and pour paprika. Well mix. Consider that in too hot environment paprika will taste bitter and will lose the great saturated scarlet color.
3. Put meat pieces in a frying pan, salt and pepper them. Peel garlic gloves, crush, mix with caraway seeds and lay out to meat. Whether check enough in a liquid frying pan – meat shouldn't be fried, and be extinguished. Cover and extinguish to softness – 1.5-2 hours.
4. For half an hour until ready of a dish cut potatoes on cubes of the same size, as meat. Scrape a paprika seeds, cut strips 1-1.5 centimeters wide. Scald tomatoes, husk with them and cut a cube. At first add potatoes when it cooks to goulash, add pepper and tomatoes.
5. Prepare for a chipetka – shchipany dough. Into the hill of a sifted flour hammer egg, add a pinch of salt and knead dough. Pinch off from it small pieces and put in goulash shortly before readiness.
6. Good goulash is something between a potage and second course – pieces of meat and vegetables have to float in a large number of fragrant hot sauce. If you see that liquid in preparation time too quickly evaporates, add to goulash of a little strong broth or, as a last resort, boiled water.