Traditional goulash – spicy rich soup of Hungarian cuisine. The recipe of goulash includes such obligatory ingredients as tomatoes, sharp and a paprika, onions. Goulash, familiar since childhood, is the habitual second course reminding meat azu, as a rule, stewed quite long time in a patch. It is possible to try to make something average, having connected the Hungarian recipe and the Russian density.
For goulash it is required to you:
- 500 g of beef;
- 500 ml of water;
- 150 g of carrots;
- 120 g of onions;
- 50 g of a paprika;
- 40 g of tomato paste;
- 40 g of vegetable oil;
- 20 g of wheat flour;
- 5 g of salt;
- 5 g of dried sweet paprika;
- 1 g of ground hot red pepper;
- 1 g of bay leaf;
- 1 g of bell pepper.
Preparation of goulash
Prepare and cut meat in small cubes with the party about 2-3 cm. Wash vegetables and chop them average straws (onions – bars).
Heat a stewpan with a thick bottom or a pig-iron patch. Fry beef on vegetable oil (20 g) before formation of a crust. Add vegetables and you hold on fire, often stirring slowly. According to the recipe, the task is to fry, but not to extinguish therefore a stewpan or a patch it isn't necessary to cover also fire to reduce too.
Fill in meat with vegetables water (300 ml), salt, add all spices except bay leaf.
In cold water (200 ml) part tomato paste. In a frying pan or other convenient ware calcinate the remained vegetable oil to white smoke. Brown on it wheat flour before acquisition of cream color and characteristic slightly nutty odor. Add the divorced tomato paste and quickly mix so that there is no lump left.
Pour in mix of flour and a tomato in a stewpan to meat. Season with bay leaf. Cover, reduce fire and prepare 20-30 more min. at very weak boiling. At this stage the dish develops the taste characteristic of the Hungarian recipe of goulash.