Beef goulash with gravy. The pride of Hungary on your table

Some inaccuracies in the culinary interpretations of many countries are interesting. One of these catchy recipes is a beef goulash with gravy. The fact that some people consider soup in the kitchen of another country is the second course. But still, common components can always be found. And, with a good share of culinary adventurism, to connect the best of both sources.

Beef goulash in Hungarian in the homeland of the dish means a thick meat soup, which is necessarily added paprika, as well as potatoes, mushrooms and flour dumplings. An original dish of shepherds, which is cooked in a bowler hat under the open sky in marching conditions. Therefore, it is nutritious and satisfying. This, so-called, local flavor and a good tourist trick with historical legends and happenings.

The dish, which means "Slavs" under the goulash, is called Perkelt by Hungarians. So we will try to understand this ethnic game of words. Perkelt - a dish of meat, where the pieces are fried, necessarily added paprika. But it differs from the true goulash in density. Usually take the same ratio of water and meat. During the preparation, garnish products can be added, and stewed as a single dish, for example, with potatoes.

How to make a beef goulash? Yes, you just need to be able to choose the right meat, and this is half the cooking process . Beef at purchase should have on a cut a distinct red color with dense interlayers of fat, always white. When pressing, the meat should be elastic and quickly restore its shape, in addition, it should be moist, but without mucus and not have foreign smells and stains. There must be accompanying documents and the stigma of a veterinarian. If the meat is frozen, then before cooking it must be thawed. The less water it will lose in the process of thawing, the more delicious your dish will be. Therefore, do not accelerate the process of thawing by exposure to high temperatures, it is better that this should be an acceptable optimum at 5-7 ° C.

To make a beef goulash with gravy, you need the following ingredients: 800-900 grams of beef, 50 grams of pork fat, 2 pieces of medium-sized carrots, 3 onions, salt, paprika, 4 brown tomatoes or tomato paste - 150 grams, 40 grams of wheat flour, 300-400 grams of broth.

Beef cut into pieces 1,5 × 1,5cm. Spread on a hot frying pan and over a large fire, on pork fat or fat, fry 2 minutes until golden brown, after the fire do a little. Onions cut into half rings, carrots rubbed on a grater with medium holes and fried on the same pork fat. We mix vegetables with meat, cover with a lid. Add 100 grams of broth and simmer on low heat for half an hour. Paprika can not be added to boiling fat, otherwise it will strongly taste bitter, so we reduce the fire before putting it. Cut the tomatoes into slices, add salt, black pepper, always red hot pepper. We extinguish 10 minutes, that tomatoes plentifully started up juice and became soft, as paste.

Goulash from beef with gravy consists of two components: goulash proper and gravy. How we do the sauce now and tell. On a dry hot dish (cast iron frying pan), pour 2 tablespoons of flour and fry it until light brown, gradually pour broth over the wall, stirring constantly, preventing the formation of lumps. As a result, we will get a homogeneous viscous mass. We combine meat with vegetables and sauce. Together, we extinguish 5 minutes, knead it homogeneously and let the mass thicken. Turn off the heat and leave the dish for 10 minutes for final ripening (impregnation of meat with juice and vegetable mixture). Beef goulash with gravy is ready. Garnish is usually served with potatoes or rice.