Seasoning for goulash: composition of spices, classic recipe

Hello dear readers. Today I'm making soft beef goulash. The recipe has been tested for years. The meat is delicious, tender, melts in your mouth. My recipe with flour is very tasty, the whole family is delighted. I have been preparing beef goulash for many years, the recipe has never let me down, the meat is always soft and tasty. The result is a very tasty gravy; you can pour goulash gravy over porridge, potatoes, pasta, laying pieces of meat on top. Prepare this dish, you won't regret it. Children eat meat with gravy with pleasure. They love it with buckwheat porridge.

Recipe for goulash with beef gravy and beans in a frying pan

This is essentially a classic version of the famous Hungarian dish, but more filling due to the addition of canned beans. For the recipe, you can take beef or the meat of a young animal - veal.

Whatever type of meat you choose, and the method of preparation - with or without beans, in any case, the dish will be adequately appreciated by your household and guests.

Ingredients (for 5-7 servings):

• Beef or veal - 800 g
• Sweet or bell pepper - 2 pcs.
• Tomatoes – 200 g
• Onions with carrots - 2 pcs.
• 4 cloves garlic
• Canned beans - 100 g
• Onion - 2 pcs.
• Salt - to taste
• Ground paprika - 2 tbsp. l.
• Tomato paste - 1 tbsp. l.
• Oregano, turmeric, paprika - to taste
• Bay leaf - 2 pcs.

One serving contains about 560 kcal.

Step-by-step preparation:

1. Wash the meat, dry it with a paper towel and cut it into small pieces, as shown in the photo.
2. To prepare goulash, it is best to use a thick-walled frying pan, such as a wok, in which the meat will simmer evenly and be juicy. Place the chopped pieces of beef in a deep frying pan or saucepan heated with oil and fry over high heat, stirring occasionally with a spatula for 3-4 minutes.

   By the way, if you have a piece of lard lying around in the refrigerator, you can successfully use it in the recipe instead of butter. To do this, you need to melt small pieces of lard, then remove the cracklings, and fry the beef in the melted fat. The meat will be much tastier!

3. Almost all the juice has evaporated from the meat, add salt to taste, reduce heat to medium and add chopped onion and garlic. Fry, stirring, for another 10-15 minutes.

   
   For the dish, you can chop the onion quite coarsely, and leave the garlic cloves.

4. While the meat is fried, prepare the vegetables: carrots, peppers, tomatoes. I chopped the carrots on a special grater. In fact, the cutting method is not important; you can chop the root vegetable into cubes, circles, grate it on a regular grater, etc. Add carrots, tomatoes cut into large squares and sweet peppers to the pan (we first clear the pods of grains and stalks) . Add the bay leaf, season the dish with spices and tomato paste, mix everything with a spatula and leave to simmer for an hour. You can add water to the dish as needed.

   
   You can add spices at your discretion. I added turmeric, oregano, dry paprika. The following will feel good in this dish: thyme (thyme), cloves, cardamom, allspice and ground black pepper.

   By the way, dry red wine (1 glass) will give the food a very interesting taste. During stewing, the alcohol will evaporate, and the meat will become tender, soft and aromatic.

5. The dish is almost ready, 10 minutes before the end of stewing, add the red beans. Taste and adjust the taste with salt if necessary.

Composition and beneficial properties

Ready-made goulash seasoning usually consists of the following ingredients:

• ground red pepper, paprika;
• ground black pepper, coriander;
• allspice, marjoram, savory;
• garlic, carrots, tomatoes;
• mustard seeds, onions, cumin.

Note! The seasoning for goulash must contain paprika . This spice gives the dish a spicy flavor. High-quality paprika has a uniform consistency. The spice has a crumbly structure with an original aroma and beautiful color.

Spices for goulash made from beef or other types of meat have a positive effect on the body.

For example, marjoram helps fight depression and asthma. The spice is also used in the complex treatment of insomnia. Marjoram helps improve the functioning of the digestive system. It also helps with colds.

Paprika . Thanks to this, the spice helps improve blood circulation in the brain.

When answering the question of what seasonings are added to beef goulash, we should not forget about allspice . It is one of the effective antiparasitic agents. In addition, pepper helps strengthen the immune system.

The beef goulash recipe also involves the use of caraway seeds . It activates the production of breast milk in nursing mothers and improves the function of the mammary glands.

How to cook chicken goulash with gravy

This is the most economical version of the Hungarian dish, because chicken meat is the most affordable. Plus the food is prepared very quickly. It is dietary because we will use breast meat.

This part of the carcass is characterized by increased dryness, but in goulash with thick gravy, the chicken breast turns out just the opposite - juicy and tender. Try this recipe and see for yourself!

For 4 servings we will need the following products:

• Chicken fillet – 400 g
• Carrots - 2 pcs.
• Onion - 1 pc.
• Vegetable oil - for frying
• Flour - 2 tbsp. l.
• Tomato paste - 2 tbsp. l.
• Water - 1 tbsp.
• Dry paprika - 1 tbsp. l. or to taste
• Garlic - 2 cloves
• Any greens
• Salt and ground black pepper - to taste

One serving contains about 290 kcal, cooking time is 1 hour.

How to cook:

1. Let's prepare the vegetables: peel the onions and carrots and cut them (onions into cubes, and carrots into strips or circles). Fry the vegetables in a frying pan until golden brown over medium heat, 5 minutes.

2. Cut the chicken fillet into small pieces, add to the vegetables and fry for another 10 minutes. Add paprika, mix and fry for a couple of minutes.

3. Combine warm water, flour and tomato paste. Mix well so that there are no lumps. Pour this mixture into the pan with the chicken, add salt and pepper. Simmer for 30-40 minutes.

   By the way, instead of tomato paste, you can add tomatoes cut into small cubes.

4. At the end, chop the garlic and herbs and, after removing from the heat, let the dish brew under the lid for 5-7 minutes. Serve delicious chicken goulash with boiled potatoes, rice or pasta.

Bograch with a duck. How to cook goulash in Transcarpathian style

goulash sauce

Not every housewife knows how to properly prepare gravy for goulash. There are several small secrets, after learning which you will be able to delight your loved ones with a wonderful dish of Hungarian origin.

– water or broth for 500 grams of meat,

– 3 medium onions,

– 2 tablespoons of paprika,

– salt and spices to taste,

– 3 tablespoons flour,

– vegetable oil for frying.

1. Peel the onion. Cut off the top and spine. Then it must be cut into very thin rings.

2. Pour oil into a deep frying pan and heat it well. Fry the onion rings until golden brown.

3. The next step is to add paprika, salt and other spices to taste. The main thing is that they are subsequently combined with meat.

4. Now you need to fill everything with broth. If there is no broth, you can replace it with water, but it must be boiled and not running. Cook the gravy, stirring, for 15 - 20 minutes.

5. It’s time to use our tomatoes. Pour boiling water over them, and then immediately plunge them into ice water so that the skin can be easily removed. Cut the tomatoes into small cubes and add them to the boiling gravy.

6. Pour in tomato paste or, if you don’t have paste, ketchup. And let the gravy simmer for another 10 minutes.

7. When we combine our goulash with the gravy and let the mixture boil a little, we introduce the last ingredient - flour, which must first be diluted in water. It will cause our sauce to begin to thicken, which is one of the features of this dish.

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Pork goulash recipe with canteen-style gravy

Today there are many recipes for making goulash, but today I will tell you about the very version that was widespread in Soviet times and complied with GOST of the 80s. The dish was served in all catering establishments, as it enjoyed continued success and popularity.

I highly recommend that you prepare pork goulash with gravy using this simple recipe, as the meat turns out unusually tender, soft, juicy!

Ingredients:

• Pork pulp - 2.5 kg
• Onions - 3 pcs.
• Garlic - whole head
• Flour - 2 tbsp. l.
• Tomato paste - 3 tbsp. l.
• Lavrushka - 3 pcs.
• Ground black pepper - 1 tsp.
• Ground red wig - 1 tbsp. l. or to taste
• Vegetable oil - for frying
• Salt - to taste

Did you know? It is believed that goulash must be prepared only from beef and dry paprika must certainly be present in this dish. This is not true. Initially, goulash was cooked from any meat that was available to the shepherds. Then this recipe migrated to Austria, where the rustic dish was refined and began to be prepared from selected beef. Goulash was already served to the nobility. Paprika did not appear in the recipe immediately either, but only in the 13th century.

Cooking principle:

1. Wash the meat in running water and dry with a paper towel. Cut the pork into medium pieces.

2. Let's fry the meat until golden brown in a frying pan preheated with sunflower oil. Stir occasionally with a spatula to ensure even cooking.

   To prepare the dish, it is better to take a wok with high sides (as in the photo), a cauldron or a saucepan with thick walls.

3. Meanwhile, peel the onion and cut it into small cubes or rings, whichever you prefer.
4. The meat has already given juice and at this time it needs to be peppered and salted to taste.

5. All the liquid has evaporated and the meat has browned slightly, it’s time to add the onion.

   
   Fry the food until the onion is golden – 5-7 minutes.

   Read also:  How to cook stuffed peppers - 5 delicious recipes
6. Season the goulash with paprika to taste and add a heaped tablespoon of flour. Fry the food for a couple of minutes, stirring constantly with a spatula to avoid burning the flour.

   If your paprika is very hot, then adding one tablespoon will be enough; if it is weak, you can add a couple of tablespoons.

7. Fill the meat with hot water from the kettle so that the water completely covers it.

8. At the very end, add the bay leaf, pressed garlic and tomato paste. Mix everything well and leave the dish under the lid to simmer until the meat is completely cooked on the lowest heat (30-40 minutes).

By the way. To prevent the tomato paste remaining in the jar from becoming moldy, smooth its surface and fill it with sunflower oil to literally 5 mm and put it in the refrigerator.

Serve goulash with your favorite side dish; you can crumble chopped herbs (cilantro, dill, parsley) on top.

A few subtleties and secrets

The sauce can be thickened not only with flour, but also with starch dissolved in cold water, and meat and vegetables are fried not necessarily in lard and fat, but also in butter or vegetable oil. The following rules apply here. If you are preparing goulash from fatty meat, fry it in vegetable oil. It is better to use lard or lard if the meat is too lean and dry.

A variety of vegetables, fruits and other products are added to goulash. Some exotic recipes contain sauerkraut or fresh cabbage, beans, peas, mushrooms, egg noodles, apples, prunes, all kinds of spices and herbs - dill, parsley and basil. Instead of meat, fish or soy are sometimes added to goulash, broth or wine is used instead of water for stewing, and mayonnaise and sour cream are often used as a replacement for tomato paste.

Fragrant and juicy goulash is served with potatoes, cereals, pasta, vegetables, mushrooms and legumes. On our website you will learn how to properly prepare beef and pork goulash so that it is thick enough, aromatic, juicy and melts in your mouth. We publish the best goulash recipes submitted by our readers, who share the intricacies of roasting meat and vegetables, preparing the sauce and combining spices. Choose any recipe and spoil your family with simple but delicious homemade food!

How to cook pork goulash in a slow cooker

One of the fastest and most delicious ways to prepare goulash is stewing it in a slow cooker. With this method of cooking, the meat is well saturated with spices and acquires a great taste and aroma. Add to this the thick gravy that envelops every piece of meat and you simply won’t be able to tear yourself away from the dish!

What you will need:

• Pork pulp - 500 g
• Onion 1 pc.
• Garlic - 1 clove
• Flour - 1 tbsp. l.
• Tomato paste - 2 tbsp. l.
• Sunflower oil - 2 tbsp. l.
• Bay leaf - 1-2 pcs.
• Black peppercorns and salt - to taste
• Khmeli-suneli and other spices - optional
• Greens (cilantro, green onions, parsley) - optional

Instead of tomato paste, you can use ketchup, tomatoes in their own juice (you will need to beat them in a blender first) or fresh finely chopped tomatoes (300 g).

Recipe step by step:

1. Turn on the multicooker to the “Fry” mode and pour vegetable oil into the bowl so that it heats up. During this time, prepare the meat, onions and garlic. Cut the pork into 1-2 cm pieces, and the onion and garlic into small squares.

2. The oil has already warmed up well in the bowl, place the pork and fry the meat for 5 minutes, add salt and pepper to taste.

3. Then add the onion and garlic and fry until the vegetables are translucent, stirring with a spatula.

4. After 5-6 minutes, add a heaping tablespoon of flour, distributing it evenly among the products. Next add tomato paste and mix everything. Thanks to the flour and paste, the gravy will become thicker and its taste will be richer.

5. We switch the multicooker to the “Stew” mode and set the time on the timer to 1 hour.

6. Add your favorite spices, add bay leaf and black peppercorns.

7. Pour boiling water so that the water covers the meat well.

8. After this time, open the lid of the multicooker and see if the thickness of the dish suits you. Some people like their goulash gravy to be very thick, while others like it to have a soup-like consistency.

To make the goulash thicker, add one teaspoon of starch diluted in a tablespoon of water. And boil for another 5 minutes.

Remove the bay leaf from the bowl and place the finished dish on plates while hot. Serve delicious and aromatic goulash sprinkled with chopped herbs. An excellent addition to a meat dish would be: a side dish of vegetables, buckwheat with rice or pasta.

Did you know? In Hungary, goulash is served only hot and comes with a lot of fresh bread. The bread is crumbled into a thick broth, where it softens a little and is eaten with a spoon.

Meat with gravy and garlic

If you cook pork goulash with a gravy of tomato sauce, cream, spicy vegetables and spices, it will turn out incredibly tender and juicy. Adding a few cloves of garlic adds a spicy kick to the taste.

To prepare pork goulash with gravy, use the following products:

• Meat tenderloin – 1 kg.
• Meat broth - 3 cups.
• Cream – 50 g.
• Flour – 65 g.
• Bulb.
• Garlic – 3 cloves.
• Tomato paste – 50 ml.
• Sunflower oil.
• Salt.
• Spices.
• Green onion.

1. Wash the tenderloin and cut into small slices.
2. Sprinkle the meat pieces with salt and pepper and let sit.
3. Meanwhile, peel the onion and chop finely.
4. Fry the tenderloin in a hot frying pan until half cooked, then add the onion cubes and lightly sauté.
5. Sprinkle with flour, stir so that it evenly covers all the ingredients and fry until an appetizing crust.
6. Pour meat broth into the pan.
7. Place bay leaf.
8. Add tomato paste and stir thoroughly.
9. Put 2 tbsp. l. cream and cook until soft at low temperature.
10. Sprinkle the finished dish with garlic and finely chopped green onions and herbs.

The recipe allows you to add other spices at your discretion. This gravy goes well with any side dish, including vegetables or potatoes.