Beef, pork, chicken, liver goulash - 10 step-by-step recipes

Beef goulash is a dish created by Hungarian shepherds, which is now very popular in all countries because it is made from available ingredients. According to the original cooking technology, you need to cook beef goulash with gravy on a fire in a large cauldron.

Beef goulash - a classic recipe

• Cut the beef into medium slices, onion into large cubes, and garlic into slices.
• Fry the garlic in oil. When it is browned, remove the plates from the pan. At this point, the oil absorbs the aroma of garlic.
• Fry the beef over medium heat until a beautiful crust appears. If you turn on the minimum fire, the meat will lose a lot of juice and dry.
• Next, chopped onions are sent to the pan. Turn down the fire. When the onion becomes translucent, add flour. Two minutes later, pour tomato paste with sour cream, pour sugar and a little water. The liquid should almost completely cover the pieces of beef.
• After mixing, cover with a lid. Simmer at low boil for 40 minutes. At the end, the taste is corrected with ground pepper and salt.

With proper preparation, beef goulash according to the classic recipe is combined with any side dish. The dish is suitable for everyday meals and for a festive feast.

Easy way to cook

• Beef Tenderloin - 200 g.
• Onion - 1 pc.
• Tomato sauce - 5 tbsp. l
• Salt.

1. Fry the onion chopped in half rings in oil until golden brown. Then put the beef chopped in small cubes into the pan. Put out at least ten minutes.
2. Introduce tomato sauce into the pan and add water so that it completely covers the meat.
3. Stir, salt a little, simmer for 40 minutes, cover with a lid. If you want a thicker goulash, sprinkle a spoonful of flour.

Goulash in the recipes described above is not enough for the role of an independent dish. Suitable for garnish potatoes, buckwheat, rice, pasta.

Pork goulash with gravy - 2 recipes

When I first cooked and tasted pork goulash with gravy, I got the impression that it was just such a treat that we enjoyed when we were children in the school cafeteria.

Recipe 1

• Pork - 1 kg.
• Onion - 1 pc.
• Flour - 3 tablespoons.
• Garlic - 2 cloves.
• Sour cream - 2 tbsp. l
• Tomato paste - 2 tbsp. l
• Refined oil, laurel, ground pepper, salt, spices.

1. Wash, dry with napkins, chop pork in small pieces. Pepper, sprinkle with salt and refrigerate for half an hour.
2. Fry pieces of meat in a pan, add finely chopped onion, mix and fry a little more. Flour will go to the pan next. Stir so that it completely covers the pork with onions.
3. When the contents of the pan acquire a brownish crust, pour pork with three cups of water and put a few leaves of laurel. Introduce tomato paste into the dish and stir.
4. Put sour cream and spices to your taste. Stew the pork over low heat for one hour. Sprinkle with green onions at the end.

Chefs consider pork goulash a long-forgotten classic. I think no one forgot this treat.Just with the advent of new culinary masterpieces, he faded into the background.

Recipe 2

• Pork - 400 g.
• Onion - 1 pc.
• Tomato paste - 1 tbsp. l
• Sugar - 1 tsp.
• Dry adjika - 1 tsp.
• Laurel - 2 pcs.
• Flour - 1 tbsp. l
• Red pepper - 0.5 tsp.
• Salt, oil

1. Fried pork chopped into small sticks. I advise you to use a neck or sirloin. Add chopped onion with pork and spices to the pork. Fry until the onion is soft.
2. After a quarter of an hour, pour a spoonful of flour into the pan and mix thoroughly. Fry well, otherwise there will be a floury flavor.
3. Add sugar with tomato paste. After three minutes, pour water to cover pork, add laurel and simmer for half an hour under the lid. During this time, the meat will become soft, and the gravy will gain a thick consistency.

If you don’t like the gravy, keep the goulash on the fire a little longer, after opening the lid. The dish is usually served with buckwheatboiled potatoes or rice.

Chicken goulash - 2 recipes

As I said, beef goulash represents Hungarian cuisine in the international culinary arena, and the chicken variant is considered more adapted to home cooking, although it is prepared using classical technology.

Recipe number 1

• Chicken fillet - 600 g.
• Sweet pepper - 2 pcs.
• Onion - 2 pcs.
• Carrot - 1 pc.
• Garlic - 2 cloves.
• Flour - 2 tbsp. l
• Tomato paste - 2 tbsp. l
• Water - 2 glasses.
• Oil, herbs, pepper, salt.

1. Wash, dry, grind chicken stocks in cubes, fry in oil. Stir periodically, at the end, adjust the taste with salt and pepper. After frying, move to a saucepan with a thickened bottom.
2. Peel the vegetables, remove the stalk from the pepper with partitions and seeds. Chop the onion and carrot into thin quarters, chop the pepper into strips, chop the garlic.
3. Fry the onion, put the carrots and peppers, stir, fry for about ten minutes. Pour flour into softened vegetables and mix immediately, otherwise lumps will form.
4. Combine the fried vegetables with chicken, add tomato paste, salt and spices diluted with water. Simmer a goulash for a third of an hour over minimal heat. Ready sophistication combined with pita bread.

Chicken meat is a light and tasty natural product. If you season chicken meat with vegetables, spices and sour cream sauce, you will get excellent goulash.

Recipe number 2

• Chicken - 1.5 kg.
• Stem celery - 3 pcs.
• Onion - 1 pc.
• Sweet pepper - 1 pc.
• Tomato paste - 50 g.
• Sour cream - 125 ml.
• Chicken broth - 2 glasses.
• Oil - 2 tbsp. l
• Ground pepper, salt, herbs.

1. Pour chicken over with water, dry thoroughly, cut into pieces. Grate with a mixture made from salt, ground pepper and chopped herbs.
2. Sliced ​​meat in oil until salivating crust forms. Then put aside, and in the oil in which it was fried, fry the chopped onion, cubes of celery and sweet pepper.
3. Combine the fried vegetables with chicken, pour the composition consisting of tomato paste and broth. Simmer under the lid for about half an hour, turning on a weak fire.

Before tasting, season chicken goulash with greasy sour cream and garnish with branches of your favorite greens. The choice of side dish is unlimited. Boiled potatoes, and rice, and other delights.

Liver goulash - 2 recipes

Liver goulash is tasty, nutritious and healthy. It is prepared from any liver.

Recipe - 1

• Liver - 500 g.
• Onion - 2 heads.
• Sour cream - 3 tbsp. l
• Flour - 2 tbsp. l
• Laurel - 2 leaves.
• Vegetable oil, salt, pepper, favorite spices.

1. Soak the liver to get rid of the characteristic bitter aftertaste. I recommend soaking in milk for several hours. Dry and cut into cubes.
2. Fry chopped onions in a deep frying pan until transparent, then lay out the liver. Stir, salt, and fry until a crust appears.
3. Pour the liver with water and simmer for about ten minutes over low heat.Add fat sour cream to the liver goulash and continue cooking. The main thing is not to overdo it on fire, otherwise it will become tough.
4. Dilute flour in half a glass of water, carefully knead lumps and pour into a skillet. Goulash to mix until the consistency becomes thick. It remains to add laurel, favorite spices and pepper.

Hepatic goulash appeared on the basis of well-known old recipes. Food lovers are biased toward offal treats. Apparently, they consider them mundane and too simple. They probably did not have to enjoy the taste of this dish.

Recipe - 2

• Beef liver - 900 g.
• Fat milk - 50 ml.
• Sweet pepper - 200 g.
• Carrot - 160 g.
• Onion - 300 g.
• Sour cream - 50 ml.
• Ketchup - 25 g.
• Flour - 60 g.
• Garlic - 10 g.
• Water - 160 ml.
• Salt, peas, dried thyme, oil.

1. Cut the washed beef liver into medium slices, put in a deep bowl, pour with fresh milk. In order for the offal to lose its bitterness, it must be steeped for at least half an hour.
2. Fry the onion, put the liver, boneless in flour. After three minutes, send the carrots and peppers into the pan. Pour in water, simmer for 10 minutes.
3. Introduce sour cream, ketchup, thyme, ground pepper, salt. Add some water if necessary. After a quarter hour of stewing, the goulash will cook.

Useful Tips

To make the gravy thick, in addition to flour, use starch from corn or potatoes. Acid is corrected by dried apricots or prunes.

Cooking goulash at home is better in thick-walled dishes. For example, fry the ingredients in a pan, and then stew in a casserole with a thick bottom. You can add wine.

In general, goulash is a springboard for experiments, do not be afraid to use imagination!

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