Beef goulash

The cuisine of Hungary is rich and diverse: here you can offer such dishes as chicken paprikash, turos chusa, retesh (Hungarian strudel), lecho, halasle (Hungarian ear), langos and many other delicious national meals. However, be that as it may, the Hungarian gulash is rightfully considered the most famous and popular in many countries of the world.

In general, it is customary to call a thick soup based on meat and vegetables a goulash, but in the "processing" of domestic hostesses, this dish has already become national in our country. So, in Russia, a real goulash is called meat cut into small pieces, cooked in a large amount of thick and aromatic gravy, which is usually served with a variety of side dishes or consumed as an independent dish.

However, the Hungarian goulash is originally made on the basis of beef (veal), which was fried in pork fat (speck), and then potatoes, onions, paprika (sweet pepper) and tomatoes were added to the meat. By the way, how ready-made goulash will turn out to be tasty determines the right choice of meat.

For example, a fairly common problem when preparing a beef goulash is that when the meat is dry. This says, first of all, that the meat was chosen incorrectly, or rather, they took a lean, tough part of the beef carcass - a loin or ham. So if you decide to make a beef goulash, opt for a tenderloin, hind leg flesh or spatula. In addition, an unusually tender beef goulash is obtained from the renal (upper) part of the hip cut.

In order for the meat in the beef goulash to be juicy, it must first be quickly fried at maximum heat, and then stewed for about an hour and a half. For cooking beef goulash with vegetables, it is recommended to take them in the same volumes as meat. In addition, it is better to cook beef goulash in dishes with thick walls and a bottom, ideally cast iron. To thicken the sauce, not only wheat flour can be added, but also starch.

The calorie content of a beef goulash is about kcal per hundred grams. At the same time, goulash can be safely attributed to the category of food useful for human health, because it includes high-quality beef meat. In addition, vegetable crops that are added during the cooking process not only make goulash more juicy and nutritious, but also endow it with a mass of useful substances, in particular vitamins and mineral salts.