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Gulyash in hungarian

Goulash in Hungarian is a recipe that has become a hallmark of Hungarian cuisine. How to make goulash in Hungarian? The Hungarian recipe for ghoulash soup, aka bograch, is made from meat (beef or pork is used), potatoes, sweet peppers and tomatoes. A real Hungarian goulash is cooked over an open fire in Kazan, and in modern conditions you can cook Hungarian goulash in a slow cooker.Goulash in Hungarian or Hungarian goulash has a huge number of options, and every cook, even in Hungary, or in Ukrainian Transcarpathia, where he is also traditionally loved to cook, brings something different, unique to his preparation! Goulash Hungarian classic must contain meat, onions, paprika, fresh sweet pepper, melted spig. But potatoes, which we all love so much and which are present in most of the main hot dishes, are not at all a mandatory ingredient. There are a lot of examples of recipes where it is absent. As for meat, it is best to use beef or pork in a walk. Hungarian beef goulash is as delicious and fragrant as Hungarian pork goulash. The only thing that distinguishes them is the cooking time: with pork, the dish is prepared faster.

Various taste shades are achieved by adding various combinations of carrots, parsley roots, celery, as well as spices. And each time you get a different taste, which means a version of the soup in Hungarian. The classic recipe also recommends using "chipette" dumplings - small balls of hard dough braised with vegetables at the end of cooking. Mushrooms, beans, and even wine or vodka are also quite appropriate, all this plays the role of an addition to the basis of the gulash.

Those wishing to cook a real Hungarian dish should take into account another important point. Connoisseurs assure that when you cook real Goulash soup in Hungarian, its recipe will be incomplete if you do not use a special bowler - "bograch. " Hence the other name of the dish "bograch. " The Hungarian word "guyash" means "shepherd, " this dish was traditionally prepared by Hungarian shepherds in bograch. Currently, preparing a goulash is not just stewing meat with vegetables, it is a whole process that companies like to do at a picnic.

And another subtlety of cooking Hungarian goulash, the recipe of the dish recommends cooking it in melted fat, Hungarian lard - Spig. This is a common salty lard sprinkled with red paprika, cut into small pieces and heated out in a cauldron. And already meat is fried in it, then spiced vegetables are added and stewed.

This is how the appetizing and beautiful Hungarian goulash turns out, the photos of this wonderful dish presented on our website emphasize its attractiveness. Use and you recipe Hungarian goulash with a photo, it will help to correctly recreate all stages of preparation of a magnificent dish.

And also consider our advice on this topic:

- make sure that the paprika does not burn, otherwise the goulash will give a slide;

- do not overdo it with water, because the meat must be stewed, and not boiled;

- goulash is usually served in deep portion dishes. Festive and unusual you can make a serve in half a loaf of bread, in a pumpkin. But such options need to be used with caution. Bread can soften quickly, pumpkin unstable on the table;

- as a meat component for a goulash, take a pork neck or ham, a beef shoulder. Excess fat must be carefully removed, the dish is already quite fatty and saturated;

- goulash goes well with the greens. Add dill, parsley to your taste.