Goulash

We cut the pork into suitable pieces and fry it on all sides in hot oil. We take it out and keep it warm. In the same oil we put the chopped onions and the crushed garlic and let it cook until it becomes soft and golden. Add the grated carrots on a small grater, finely chopped peppers, chopped tomatoes. Stir and simmer for a few minutes. Add the pieces of meat, tomato juice, water, paprika and the three kinds of paprika. We add salt and pepper, we can put these towards the end, according to everyone's taste. Cover the pot with a lid, turn the heat to low and let it simmer for about an hour, an hour and a half. When it is almost ready, about 25 minutes before, you can add a few potatoes cut into large pieces or a few rags made of egg and flour. I preferred to make it simple, this time!

Serve the goulash hot, even hot! Try it and you will not regret it.

Good appetite!


Method of preparation

Cut the beef into cubes and fry in Unisol oil for the first press. Then quench with water and simmer until the meat is tender.
Add the chopped onion Julienne, carrot slices and the rest of the spices, broth. Leave everything to boil for about 1 hour. At the end, add the potato dumplings and let it simmer for another 5-7 minutes.
Serve hot with bread or polenta.

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Gulas with butter ndash recipe from Banat

A goulash & # 39fin & # 39 is proposed to us by Denes Robert from Dumbravita, because he prepares it with butter, and the taste will be special. But according to the number of hot peppers in the recipe, the food can be called "fire gourd".

& quot. Wash the meat, cut into suitable cubes and pepper. Peel onions and garlic, cut into small pieces. Heat the butter in the pan and fry the pieces of meat, until they get a little golden color. Add the onion and garlic and let it cook with the meat. Add paprika, salt, bay leaves, vinegar, peeled tomatoes and hot water. We let it boil on low heat and we don't look at them for an hour and a half ", Denes Robert tells AGERPRES.

But we don't have time to rest. During this time, wash and clean the hot pepper seeds and cut the slices. Peel the potatoes, wash and cut into quarters.

After an hour of cooking, add the hot peppers to the goulash, and a quarter of an hour before the food is ready, add the potatoes.
Mix the flour with a little water and sour cream and add to the goulash. Finally, add more salt and pepper to taste. Put it in large plates, because such a wonder will be eaten to the last spoon.

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Hungarian goulash in the cauldron. The secrets of the traditional recipe

Recipe the best Hungarian goulash at the cauldron. The Hungarian goulash is one of the stars of the traditional culture of Hungary, being at the same time part of the gastronomic culture of the Transylvanians.

Hungarian goulash in a cauldron, it is a thicker soup or a stew, it is usually made at family gatherings or at meetings with friends.

How to prepare Hungarian goulash in a pot & # 8211 recipe

To make it delicious, a Hungarian goulash is prepared in a large bowl, because that way the taste will be better.

Ingredients for Hungarian beef goulash:

  • 1 kg. beef pulp,
  • 6 medium-sized potatoes,
  • 3 pieces of onion,
  • garlic,
  • 50 gr. butter,
  • 2-3 peeled tomatoes,
  • pepper,
  • sweet and hot paprika,
  • salt,
  • Bay leaves,
  • a little vinegar,
  • hot peppers,
  • 1 teaspoon flour,
  • 2 tablespoons sour cream.

In the first phase, heat the butter in a saucepan and fry the pieces of meat one by one, so that they take on a little color. Add the onion, garlic and let it harden together with the meat.

Then add the paprika, salt, bay leaves, vinegar, peeled tomatoes and hot water and cook over low heat for an hour and a half.

The hot peppers, cut into small slices, are added to the goulash after an hour of cooking, and towards the end the potatoes are added. Also, the flour is mixed with a little water and added to the goulash, as well as the cream.

Hungarian goulash recipe it is a simple one, but each family has adapted it to their own tastes. In some areas this food is also made with beans or cabbage, but also with dumplings. In some areas, beef is replaced with pork or beef is combined with pork.

The Hungarian goulash it can also be cooked in a pot, but it will certainly not be as delicious.


Gulas with butter ndash recipe from Banat

A goulash & # 39fin & # 39 is proposed to us by Denes Robert from Dumbravita, because he prepares it with butter, and the taste will be special. But according to the number of hot peppers in the recipe, the food can be called "fire gourd".

& quot. Wash the meat, cut into suitable cubes and pepper. Peel onions and garlic, cut into small pieces. Heat the butter in the pan and fry the pieces of meat, until they get a little golden color. Add onion and garlic and let it cook with the meat. Add paprika, salt, bay leaves, vinegar, peeled tomatoes and hot water. We let it boil on low heat and we don't look at them for an hour and a half ", Denes Robert tells AGERPRES.

But we don't have time to rest. During this time, wash and clean the hot pepper seeds and cut the slices. Peel the potatoes, wash and cut into quarters.

After an hour of cooking, add the hot peppers to the goulash, and a quarter of an hour before the food is ready, add the potatoes.
Mix the flour with a little water and sour cream and add to the goulash. Finally, add more salt and pepper to taste. Put it in large plates, because such a wonder will be eaten to the last spoon.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Ingredients for the beef goulash recipe

Quantities for 5-6 servings

  • 900g beef pulp or find in special trade for goulas beef ready cut into cubes
  • 150g bacon or smoked bacon
  • 2 matching onions
  • 1 kg potatoes with red skin (they are stronger in texture)
  • 1 capsicum
  • 300ml mashed tomatoes
  • 1 teaspoon cumin
  • 2 teaspoons paprika + for those who love spicy food 1/2 & # 8211 1 teaspoon paprika hot
  • 1 tablespoon lard or 3-4 tablespoons oil
  • salt pepper

Beef goulash cooking at Crock-Pot & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of beef goulash the slow cooker Crock Pot it had been in the plan for a long time. Since I received the appliance at home, I thought that a goulash prepared in this slow-cooker would be absolutely wonderful, especially since sometimes the beef can stay strong even if we cook it for a long time. In the Crock-Pot cooker, the meat is cooked at a low temperature and becomes soft, juicy and simply melts in your mouth.

This beef goulash at Crock Pot is the perfect recipe for me. I simply prepare my ingredients, put them all in the Crock Pot and set 2 things: the cooking stage - in this case HIGH - and the duration of 4 hours and I let the appliance do its job. In the meantime, I take care of something else, especially since I always have a very busy day. If you have time, you can set the device to Low for 8 hours and you will get the same result.

What I like about this Crock-Pot cooker, is the fact that it is easy to use, the preparation of the recipe takes a little time, I just put the ingredients in the ceramic pot, I set the appliance and the food cooks itself. No need to mix or add liquid. I add the vegetables at the same time as the meat and they keep their texture, they do not crumble. For the beef goulash recipe at Crock Pot, we need beef pulp, with a little fat to give flavor to the preparation. We also need vegetables, onions, carrots, bell peppers and potatoes, vegetables that you probably already have in the fridge. To season the goulash, I used cumin, paprika, and salt.

You can put sweet or hot paprika, it depends on you, preferably hot paprika, if you don't like spicy food, sweet paprika is just as good. After the four hours have passed, I can't explain how it smelled in the kitchen, the aroma was extraordinary, and the goulash looks very good. This Crock-Pot slow cooker beef goulash is the ideal preparation when you want to have on the table a hot, full and tasty food made with a minimum of effort. For you and the whole family.


Recipe: beef goulash with flour dumplings

If you fancy a slightly spicy Hungarian-style goulash, I advise you to try the following recipe:

  • diced beef (about 500 g)
  • a big onion
  • 3 carrots
  • half a green bell pepper
  • a quarter of celery
  • 2 tomatoes
  • 100 g of tomato paste
  • 4 cloves of garlic
  • hot pepper paste (I used Eros Pista, half a teaspoon)
  • green parsley
  • 2 eggs
  • 5 tablespoons flour
  • salt
  • paprika
  • pepper

Onions, cut into scales, are hardened in sunflower oil. When it has become transparent, add the beef and let it harden a little. Then put the pepper, diced, carrots, cut into rounds and celery, put on a large grater. Leave it for 5 minutes, stirring from time to time, then add the paprika, about a teaspoon, mix and add enough water to cover everything.

Let it boil for about half an hour, then, in another saucepan, put the finely chopped garlic and harden it in a little oil. Quickly, place the finely chopped tomatoes on top and mix.

Bring to a boil for 5 minutes, then add the broth, hot pepper paste, salt and pepper and simmer for a few more minutes. Then pour the sauce over the boiling goulash and then you can start the dumplings. Optionally, add more water if the sauce is too thick.

For dumplings, in addition to the two eggs, you need about 5 tablespoons of flour and a little salt.

First beat the egg whites until they froth with the salt, then add the yolk, stirring gently. Then add a little flour until a sticky composition is obtained. Allow the flour to swell for 3 minutes, then add to the boiling goulash soup.

To prevent the spoon from sticking, first insert the spoon into the soup. If the spoon is wet and hot, the dough does not stick to it. Then cut a dumpling about the tip of a spoon. Try to make them as small as possible. They still grow when they boil.

Let it boil for about 5 minutes, until the dumplings are cooked, then season with salt and pepper. At the end, finely chop the green parsley, put it in the pot, and turn off the heat.