Goulash in the garden: the best recipes

Goulash like in the garden is not averse to try the most sophisticated gourmets. After all, nothing beats the stunning taste of childhood. Appetizing meat with potato garnish and juicy gravy brings us back to the distant past. Is it possible to create this culinary masterpiece at home? You will get acquainted with the best cooking recipes in this article.

A little bit about the history of the dish

Goulash was invented in Hungary. In translation from the local language, the name of the dish means "shepherd". This says a lot about the origin of the dish. Originally it was prepared by Hungarian shepherds in boilers at the stake. However, this does not prevent some people from calling this dish "royal soup". In the original version, it should consist of pieces of meat stewed with smoked bacon, pepper, onions and potatoes. Culinary experts consider it to be a category of thick soups. However, it is especially good in combination with a hearty side dish.

Nowadays goulash is a very popular dish. It is enjoyed with pleasure by children and adults. However, for the dish to be suitable for the child's delicate organism, it must be prepared from the highest quality and fresh products. The meat should not have bones, skin and tendons. Condiments should be added very moderately. Each piece of pork, chicken or beef must have a gentle consistency and unique taste.

Beef goulash with gravy. Ingredients

A simple recipe for preparing goulash with gravy as in a garden will be presented below. There are no frills in it - everything is very simple. Products for this satisfying and tasty dish can be found in any store:

• Beef meat - half a kilogram;
• Onion - one piece;
• Carrots - 1 piece;
• Flour - one spoon (dining room);
• Tomato paste - 1 spoon (tea);
• Sour cream - one spoon (dining room);
• Laurel leaf - 1 piece;
• Salt - to taste.

Sour cream in the dish can not be added, but with it it turns out much tastier. Over time, you will certainly try different options and certainly choose the one that you like more.

Beef goulash with gravy. Cooking method

Any caring owner will be useful to learn how to cook goulash in a garden. The recipe for cooking involves the following:

1. First, you need to cut the meat into neat pieces of small size. Then they should be lightly fried, pour a little water and put out with chopped onions and grated carrots on low heat. In this case, there should be a little bit of sunflower oil in the pan.
2. After that you need to add more water or broth. The ratio of meat and liquid should be about 1 glass of water per pound of meat. Then the products must be cooked to the full. Approximately 10 minutes before removing dishes from the stove, they should be salted, peppered and sprinkled with bay leaf. As a result, the meat should turn out to be a soft, slightly covered broth. Readiness of the product can be checked with a fork or knife.
3. Then you need to dissolve in a half cup of water a teaspoon of pasta and one tablespoon of flour and sour cream. After that, the contents of the glass container must be mixed to a uniform consistency. If the sauce is thicker than it should be, it can be diluted with boiling water.
4. Further, continuously stirring, you need to pour into the goulash mixture of sour cream, flour and pasta. After this, you should extinguish the meat for another 5-10 minutes. Now you can enjoy an appetizing dish.

Goulash with gravy as in the garden will be even tastier if you add to it ten minutes before the end of quenching a peeled and finely chopped salted cucumber. This will give the food a special piquancy.

Beef goulash in the multivark. Ingredients

In the multivariate, the dishes are especially tasty and finished. To cook goulash in this device like in a garden, you should stock up on the following products:

• Beef - 500 grams;
• Onion - 1 piece;
• Carrots - one piece;
• Wheat flour - 1 spoon (dining room);
• Tomato paste - one spoon (tea);
• Sour cream - 1 spoon (dining room);
• Laurel leaf - one piece;
• Salt - half a spoon (tea).

Beef goulash in the multivark. Cooking method

For this dish, you need to select the most delicate part of the carcass without veins and fat. This will create our goulash as a very tasty garden. Then you need to do the following:

1. First, cut the meat across the fibers in small pieces.
2. Then you need to peel and chop the carrots and onions.
3. Then you need to put vegetables and beef in a multivariate.
4. After that, in a separate bowl you should mix sour cream, tomato paste and flour and dilute the mixture with water. At the same time, it must be remembered that in the multivark the moisture does not evaporate, but the products will certainly give juice. To make the sauce thick enough, the mixture should be diluted with half or a third glass of water.
5. Then the resulting mass must be poured into the multivark. Then all the products should be salted, peppered and seasoned with bay leaf.
6. After that you need to close the device and turn it on in the "Quenching" mode.
7. After an hour, the beef goulash, like in the kindergarten, will be ready for consumption. It can be served on the table with any side dish: potatoes, buckwheat or pearl barley. This simple dish will imperceptibly enter your usual diet and become your favorite treat.

Conclusion

Now you know how to cook goulash from beef as in a garden. The recipe for this dish is easy to remember by heart. It can be cooked from different meats. Suitable bird or pork, for example. Depending on the ingredients, the cooking time can be different. The chicken will reach the ready for 40 minutes, and pork or beef - not less than an hour. In addition, do not zealous with spices, goulash as in the garden is distinguished by a special taste precisely because it does not add aggressive condiments. Bon Appetit!