Goulash from beef, pork, chicken, liver - 10 step-by-step recipes

Beef goulash is a dish created by Hungarian shepherds, which now enjoys an enviable popularity in all countries, because it is prepared from the available ingredients. According to the original technology of cooking, you need to cook beef goulash with gravy on a campfire in a large pot.

Beef goulash - a classic recipe

  • Beef - 300 g.
  • Bow - 1 head.
  • Garlic - 2 cloves.
  • Sour cream - 1.5 tbsp. l.
  • Tomato paste - 1.5 tbsp. l.
  • Flour - 1 tbsp. l.
  • Sugar - tsp.
  • Salt, oil for frying, pepper.
  1. Beef cut into medium pieces, onions into large cubes, garlic plates.
  2. In the oil, fry the garlic. When it is reddened, remove the plates from the pan. At this point, the oil will absorb the aroma of garlic.
  3. 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 it will turn out dry.
  4. The next shredded onion is sent to the pan. Reduce heat. When the onions become translucent, add flour. After two minutes, pour the tomato paste with sour cream, pour in sugar and a little water. The liquid should almost completely cover the pieces of beef.
  5. After mixing, cover. Simmer at low boil for 40 minutes. At the end of the taste to correct ground pepper and salt.

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

Video recipe

Simple way of cooking

  • Beef tenderloin - 200 g.
  • Onion - 1 pc.
  • Tomato sauce - 5 tbsp. l.
  • Salt.
  1. Fry the shredded half-rings onion in oil until golden brown. Then put beef chopped in small cubes in the pan. Put out for at least ten minutes.
  2. Put a tomato sauce into a frying pan and add water to cover the meat completely.
  3. Stir a little salt, simmer for 40 minutes, covered with a lid. If you want to get a thicker goulash, add a spoonful of flour.

For the role of an independent dish, goulash in the recipes described above does not fit well.On a garnish potatoes, buckwheat, rice, macaroni will approach.

Pork goulash with gravy - 2 recipes

Photo cooking goulash

When I first cooked and tasted goulash from pork with gravy, I had the impression that it was such a delicacy that we were encouraged by cooks in a school cafeteria.

Recipe 1

  • Pork - 1 kg.
  • Onion - 1 pc.
  • Flour - 3 spoons.
  • 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 put for half an hour in the fridge.
  2. Fry pieces of meat in a pan, add finely chopped onion, mix and fry a little more. The next in the pan is flour. Stir well so that it completely covers the pork with onions.
  3. When the contents of the pan acquire a ruddy crust, pour the pork with three cups of water and put a few leaves of laurel. In the dish, add the tomato paste and stir.
  4. Put sour cream and spices to your taste. Cook the pork over a small fire for one hour. At the end sprinkle with green onions.

Cooks consider pork goulash a long-forgotten classic. I think this treat nobody forgot. Just with the advent of new culinary masterpieces, he faded into the background.

Video preparation

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. Chop pork chopped into small pieces. I advise you to use neck or filet part. Put the shredded onion with spices and salt 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 taste.
  3. Add sugar with tomato paste. After three minutes, pour water over it so that it covers the pork, add laurel and stew for half an hour under the lid. During this time, the meat will be soft, and gravy will acquire a thick texture.

If you do not like gravy, hold the goulash on the fire a little longer, after opening the lid. The dish is usually served with buckwheat, boiled potatoes or rice.

Chicken Goulash - 2 Recipes

Serving goulash from chicken meat

As I said, beef goulash represents Hungarian cuisine at the international culinary arena, and the chicken version is considered more adapted to home cooking, although it is prepared with the observance of 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 cups.
  • Oil, herbs, pepper, salt.
How to cook:
  1. Wash the chicken, dry it, chop the mittens into cubes, fry in oil. Stir periodically, at the end adjust the taste with salt and pepper. After roasting, move to saucepan with thickened bottom.
  2. Peel vegetables, remove the stem from the pepper with partitions and seeds. Luchok and carrots cut into thin quarters, pepper strips, chopped garlic.
  3. Fry onion, put carrot and pepper, stir, fry for about ten minutes. To flourish vegetables, pour in flour and mix immediately, otherwise lumps will form.
  4. Combine the fried vegetables with chicken, add the tomato paste diluted with water, salt and spices. Stew goulash for a third of an hour on minimal heat. Ready delicacy combined with pita bread.

Chicken meat is an easy and tasty natural product. If the chicken meat is flavored with vegetables, spices and sour cream sauce, you get excellent goulash.

Special Curry Recipe

Recipe number 2

  • Chicken - 1.5 kg.
  • Steamed 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, greens.
  1. Pour chicken over water, dry thoroughly, cut into chunks. Grate with a mixture of salt, ground pepper and chopped greens.
  2. Fry the pieces of meat in butter until saliva-causing crusts form. Then put aside, and in the oil, in which it was fried, fry the crushed onion, cubes of celery and sweet pepper.
  3. Stir-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, goulash from chicken fill with sour cream and garnish with a sprig of favorite greens. The choice of side dish is unlimited. Boiled potatoes, rice and other delights will do.

Liver Goulash - 2 Recipes

Liver goulash is delicious, nutritious and healthy.Prepared from any liver.

Recipe - 1

  • Liver - 500 g
  • Onions - 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 taste. I recommend steeping in milk for several hours. Dry and cut into cubes.
  2. Shred the onion in a deep frying pan until it is clear, then put the liver. Stir, salt, fry until crusted.
  3. Liver pour water and put out minute ten over low heat. In the liver goulash add fat sour cream and continue cooking. The main thing is not to overdo it on fire, otherwise it will become tough.
  4. Flour dissolve in half a glass of water, carefully stretch the lumps and pour into a skillet. Goulash stir until the consistency becomes thick. It remains to add laurel, favorite spices and pepper.

Liver goulash appeared on the basis of famous old recipes. Gourmets are prejudiced against refreshments from by-products. Apparently, they consider them trivial and too simple. Probably, they 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, peppercorns, dried thyme, oil.
  1. Washed beef liver cut into medium pieces, put in a deep bowl, pour with fresh milk. In order for the by-product to lose bitterness, it must be soaked for at least half an hour.
  2. Fry the onions, put the liver, rolled in flour. After three minutes in the pan send carrots and peppers. Pour in water, extinguish for 10 minutes.
  3. Add sour cream, ketchup, thyme, ground pepper, salt. Add some water if necessary. After a quarter of an hour of stewing, goulash will be cooked.

Helpful Tips

To make gravy thick, in addition to flour, use cornstarch or potato starch. 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 cauldron with a thick bottom. You can add wine.

Generally, goulash is a springboard for experiments, do not be afraid to use your imagination!

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