Goulash originally appeared in the culture of the Hungarians. It was prepared by shepherds when they went to walk their cattle far from home. They took with them dried pieces of meat, which were cooked in large cauldrons
. The name goulash was created from two Hungarian words meaning shepherd and meat.
Later, goulash gained general popularity in almost all nations of Europe. Especially professionally it began to be cooked in Soviet canteens. Many people still remember how tasty goulash was in schools and kindergartens.
Let’s try to cook goulash according to a recipe from the USSR.
Ingredients for goulash:
- beef – 750 g;
- butter – 30 g;
- onion – 1.5 pcs;
- salt – 1.5 tsp;
- carrots – ½ pcs;
- water – 1400 ml;
- vegetable oil – 25 ml;
- potatoes – 6 pcs;
- sugar – ½ tsp;
- flour – 1,5 tbsp;
- ground black pepper – ¼ tsp;
- bay leaf – 2 pcs;
- tomato paste – tbsp.
Preparation of goulash:
Meat should be cut into large cubes and fried in vegetable oil in a frying pan. At medium heat, wait until all the moisture comes out of the beef.
Onions cut into small cubes, fry together with beef until soft. Chop carrots on a coarse grater, add them to the meat and onions, mix.
Lightly fried vegetables with meat combine with tomato paste, mix. Pour 750 ml of warm water into the pan with this mixture.
To the meat mixture
pour
sugar, a spoonful of salt, ground black pepper. Add bay leaves, cover with a lid and stew on low heat for an hour.
At this time you need to peel potatoes and cut into small slices. Boil the potatoes until tender in 600 ml of water. Mix the flour with 50 ml of water, pour it into the goulash and stir.
Leave the goulash under the lid to stew for another half an hour. In the meantime, pour 100 ml of broth from the potatoes. Turn the potatoes into mashed potatoes, add butter and broth, mix well and salt.
So you can get a juicy goulash together with the always relevant garnish – mashed potatoes. In addition, goulash goes well with pasta and cereals.
