Goulash

Each cuisine of the world is also traditionally characterized by the preparation of certain dishes, thanks to which not only the food itself is popular, but also the country itself becomes famous. In France - croissants and croissants, Japan and China - sushi and tofu, Italian pasta and pizza, Georgian satsivi, Greek dzazyki and much, much more.

Meanwhile, Hungarians "national cuisine has plenty to brag about, too. Agree, almost every Russian knows a dish called gulash. By the way, in Soviet times, this dish was an integral part of lunch in catering places. True, the composition of the goulash was fundamentally different from the original Hungarian version, but it was no less tasty and loved by many.

The traditional Hungarian goulash is made from bits of beef or veal, which are braised with speck, onions, sweet bell peppers and potatoes. In general, this dish refers to thick soups and initially goulash with various additives was the traditional food of Hungarian shepherds who cooked it at the stake in boilers.

Today, Goulash is widely known among the Cossacks of southern Russia, who have repeatedly taken part in the wars in European and borrowed the recipe for cooking this hearty dish. By the way, to tell the Cossack-liners the best dish is considered, which includes the most delicate part of the beef carcass - renal, since it is prepared very quickly, which is important for the Cossack lifestyle.

Goulash composition

The process of preparing goulash itself involves pre-frying pieces of meat in a deep pan or saucepan on pork lard (speck) with bulb onions to a ruddy crust. Then hot water, fried potatoes, tomato paste or fresh tomatoes, sweet bell peppers, wheat flour and all products are brought to readiness.

Until now, this thick soup of shepherds was prepared in the open air, roasting beef in cast irons on speck, and then gradually adding vegetables to it - onions, potatoes, sweet peppers and tomatoes. In the process of prolonged stewing of meat and vegetables, a rather thick and very aromatic sauce began to form in the dishes, which in the terminology of Soviet canteens was called gravy. When preparing a goulash at home, the desired consistency of the sauce is achieved with flour.

Types of goulash

The types of gulash depend primarily on the selected type of meat. So, there is a goulash of beef, veal, pork, chicken and even soy meat. However, first of all, the taste and quality of the finished meal are determined by the correct choice of raw materials - meat.

A common problem when preparing a goulash is that the meat is dry, which indicates an incorrect choice of meat, for example, if you prefer this type of goulash, which is made from beef, choose a tenderloin, shoulder blade or flesh of your back leg to cook it. In addition, the most tender beef goulash can be prepared if you use the upper (renal) part of the hip cut.

For a pork goulash, a tenderloin or neck is best. Meat can have thin fat layers, but it must be completely devoid of films and cartilage. Chicken goulash is made based on breast or fillet. At the same time, the calorie content of the gulash also depends on the variety and type of meat you choose.