Hungarian beef goulash: step-by-step recipes with photos

The Hungarian beef goulash recipe will help you prepare a hearty and unusual meal. This dish will delight experienced cooks, as it does not require much effort and time. Cooks will be helped by cooking secrets and recipes for this delicious meat delicacy.

How to cook Hungarian beef goulash

The main ingredient of the Hungarian delicacy is beef. For a tasty dish, you need to choose fresh veal meat. Brisket, hind leg, tenderloin or shoulder with a thin layer of lard are ideal.

In addition to beef, the Hungarian dish includes vegetables. They should not have rotten parts or mold.

For a richer taste of Hungarian goulash, frying should be done in lard. Sweet paprika and cumin will also add brightness to the Hungarian dish.

Before the cooking process, it is also important to choose the right utensils.It is more convenient to cook Hungarian beef goulash in a cauldron or any other container with thick and high sides.

Classic Hungarian beef goulash

For a hearty and tasty lunch for the whole family, the classic recipe for Hungarian beef goulash is ideal. To make this dish, you need to prepare the ingredients:

• beef – 1.4 kg;
• onion – 3 pcs.;
• flour – 160 g;
• tomatoes – 620 g;
• potatoes – 6 pcs.;
• garlic – 3 cloves;
• bell pepper – 3 pcs.;
• black pepper – 1 – 2 tsp;
• cinnamon – 1 tsp;
• dried herbs – 1 – 2 tsp;
• sweet paprika – 2 tsp;
• greens – 1 bunch;
• vegetable oil – 9 tbsp. l.;
• meat broth - 2.8 l.

Cooking method

1. The beef is cut into small slices, rolled in a mixture of flour and ground pepper, and then fried for 6 tbsp. l. oils After 3 minutes, the meat is placed in a pot.
2. Chop the onion and garlic and fry until golden brown in the same frying pan with 3 tbsp. l. olive oil. Then they are transferred to a pot.
3. The remaining vegetables are cut and added to the onion-meat mixture along with spices. The broth is also added to the future Hungarian goulash, and then mixed thoroughly. The delicacy is prepared in the oven at 180 ºC for 2 hours. Halfway through the process, the Hungarian goulash is stirred.
4. A third of an hour before the end of cooking the Hungarian dish, the red pepper is fried for 10 minutes, then the vegetable is cut into strips, and then put in the oven for another 5 minutes.
5. When serving, the classic Hungarian delicacy is sprinkled with chopped herbs.

Cinnamon or cumin will add a spicy aroma to a Hungarian dish.

This classic Hungarian dish is easy to prepare using a recipe from a professional chef.

Hungarian goulash soup with beef

Hungarian goulash soup turns out to be very satisfying and rich.It will require:

• beef – 1.4 kg,
• onion – 1 kg;
• garlic – 20 cloves;
• chili pepper – 3 pcs.;
• potatoes – 10 pcs.;
• carrots – 3 pcs.;
• bell pepper – 4 pcs.;
• tomatoes – 4 pcs.;
• tomato paste – 4 tbsp. l.;
• sweet paprika – 100 g;
• cumin – 100 g;
• coriander – 18 g;
• salt - to taste.

Cooking method:

1. The onions are chopped and fried until golden brown. Then garlic passed through a press is added to it. Then seasonings are poured into this onion-garlic mixture and mixed thoroughly.
2. The meat is cut into medium-sized pieces and stewed in an onion-garlic mixture for 1.5 hours. After the allotted time, add tomato paste and diced tomatoes, carrots and potatoes into the pan.
3. Add 2 cups of hot water to the Hungarian goulash and salt the contents of the pan. Then add the chili pepper cut into halves and bell pepper cubes.
4. Hungarian goulash soup should be cooked for about a quarter of an hour, and when serving, garnish with herbs.

When preparing goulash with the addition of chili, you need to focus primarily on your taste.

Hungarian beef goulash with gravy

Hungarian beef goulash becomes even tastier if you cook it according to the recipe with gravy. To do this you will need the following set of products:

• veal – 1.4 kg;
• onions – 3 pcs.;
• carrots – 3 pcs.;
• tomato paste – 3 tsp;
• flour - 3 tbsp. l.;
• sour cream – 3 tbsp. l.;
• olive oil – 6 tbsp. l.;
• bay leaf – 4 pcs.;
• salt, pepper - to taste.

Cooking method

1. The veal should be cut into small pieces and fried until nicely browned.
2. Then grated carrots and chopped onions are added to the meat. The products continue to simmer until the vegetables soften.
3. At this time, you need to prepare the gravy: mix tomato paste, sour cream and flour with 150 ml of warm water and mix thoroughly until the lumps disappear.
4. The resulting mixture is poured into the fried veal and simmered until the Hungarian beef goulash begins to thicken. The dish is salted and peppered to taste, and a bay leaf is added.

To prepare goulash, you should choose firm beef, as it will still become soft when stewed.

Hungarian beef goulash in a slow cooker

If you don’t have the opportunity or desire to spend a lot of time and effort on preparing a tasty and satisfying Hungarian delicacy, then you can make it in a slow cooker. To do this you will need the following components:

• calf meat – 500 g;
• tomatoes – 320 g;
• onions – 190 g;
• bell pepper – 250 g;
• carrots – 190 g;
• garlic – 1 – 2 cloves;
• potatoes – 810 g;
• sweet paprika – 12 g;
• olive oil - for frying;
• cilantro, parsley, pepper, salt - optional.

Cooking method:

1. A small amount of vegetable oil is poured into the multicooker and the “Multicook” mode is set, the temperature is 120 ºC and the cooking time is 60 minutes.
2. Next, place chopped onion in a bowl and fry until softened. Then add sweet paprika and cook for another 2 minutes.
3. The beef is cut into medium-sized pieces and placed in a mixture of onions and paprika. Then add 375 ml of water and cook for 25 minutes.
4. At this time, carrots and potatoes are peeled and cut together with bell peppers into medium-sized cubes. Garlic is crushed using a press or meat grinder.
5. Tomatoes are peeled and finely chopped. After the above-mentioned time has passed, prepared vegetables are added to the Hungarian goulash, the contents of the bowl are salted and peppered.The Hungarian delicacy needs to be thoroughly mixed and cooked for another third of an hour.
6. The potatoes should be cut into cubes and added to the Hungarian goulash after 20 minutes.
7. After 10 minutes, the Hungarian beef is simmered in the “Warming” mode for another 10 minutes.
8. Hungarian beef goulash with potatoes is decorated with fresh herbs before serving.

Sweet paprika can be replaced with red paprika if desired.

Recipe for Hungarian beef goulash with chipettes

Authentic Hungarian beef goulash according to the recipe is served with chipettes - pieces of unleavened dough with added spices. To prepare this meat delicacy you will need:

• beef – 450 g;
• potatoes – 4 – 5 pcs.;
• tomatoes – 100 – 150 g;
• onion – 1 – 2 pcs.;
• bell pepper – 0.5 – 1 pc.;
• garlic – 2 – 3 cloves;
• lard – 45 g;
• flour – 2 tbsp. l.;
• chicken egg – 0.5 pcs.;
• sweet paprika – 2 tbsp. l.;
• hot paprika – 0.5 – 1 tbsp. l.;
• salt, dill, cumin - optional.

Cooking method:

1. The lard is cut into small cubes and cooked for a minute over medium heat. Next, add chopped onion to the pan and fry until golden brown. Then reduce the heat, add garlic and simmer for another minute.
2. The beef is cut into small slices and stewed for half an hour in 100 - 150 ml of water, after sprinkling it with salt, paprika and cumin.
3. Potatoes and bell peppers are peeled, cut into small cubes and placed on top of the meat. The resulting mass is simmered for 10 minutes.
4. After this time, add tomatoes cut into slices and simmer for another quarter of an hour.
5. In a separate container, mix flour, egg, dill, salt and garlic and knead into a tight dough. Small pieces are torn from the resulting mass with hands moistened with water and placed in Hungarian goulash.
6. The Hungarian dish with chipettes is cooked for about 3 – 5 minutes. If desired, garnish with remaining herbs when serving.

Before cooking, beef should be cleaned of cartilage, tendons, veins and meat film.

Conclusion

The Hungarian beef goulash recipe has a number of advantages: incredible taste and aroma, a long feeling of fullness. And experienced chefs have created many different versions of the dish: from the classic recipe to the Hungarian delicacy with the addition of fruits and dried fruits, so everyone will find goulash to their liking.

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