How to cook goulash from veal

Hungarian national cuisine is famous for its many interesting dishes. Among them, goulash occupies a special place. Initially, this product was considered the main meal of local shepherds. Beef was used most often for its preparation. But, as is known, young meat is always better to be processed. Therefore, many prefer to do goulash from veal. This circumstance partly affects the method of its preparation.

In the best national traditions

For Hungarians goulash from veal is a traditional meal. It was customary to cook in a cauldron on an open fire. In everyday life, this method is rarely used. Typically, you need a conventional stove and a deep frying pan or a pan with a thick bottom.

The following ingredients may also be needed for work: for 0.6 kilogram pulp of the shoulder or back of the calf 2 stalks of celery, a pair of onions, 30 grams of vegetable oil, 2 pods of sweet Bulgarian pepper, spices, 2 cloves of garlic, white wine and 2 ripe quince fruit .

Making goulash from veal is easy:

1. First, the products must be washed and then gently crushed. Meat should be cut into pieces, pepper - a large straw, and onion, garlic and celery - finely chop. You can just chop the yew with slices, after removing the seeds from the fruit.
2. The first thing to do is to fry pieces of meat without adding fat and put them aside.
3. Onion lightly browned in oil.
4. Add meat, a little wine and cook under the lid for 40 minutes.
5. Add the remaining ingredients, mix well and leave them to stand for a while.

Such goulash from veal can be served as an independent dish, sprinkling it in a plate with fresh herbs. As a garnish it is good to use boiled rice or pasta.

Full dinner

Initially goulash was considered a special variant of a thick soup. He could completely replace his lunch, while combining the first and second course. Following the old traditions, modern cooks often make goulash from veal with gravy.

In this case, you can use the following set of ingredients: for 700 grams of calf meat 2 fresh tomatoes, onions, 60 grams of flour, 1 carrot, salt, 3 bay leaves, 6-7 black peppercorns, and a little water, vegetable oil and parsley greens .

The cooking process in this case will look slightly different:

1. First washed and dried napkin meat should be cut into pieces like cubes or straws.
2. Then you should grind the vegetables. For this, it is better to cut the onions with semicircles, carrots - small cubes, and tomatoes - turn using a conventional blender in puree.
3. The first in the oil is fried meat. This can be done in a pan or in a saucepan. The process must be conducted on high fire, until the juice, which will be released from the meat, practically evaporates.
4. Add the onions with carrots, make fire less and stew everything under the lid for 10 minutes, remembering to stir occasionally.
5. At this time in the other pan you have to first lightly fry the flour, and then, adding water, bring the mixture to the state of liquid sour cream.
6. Add a little liquid to the meat and simmer for another 25 minutes on low heat.
7. Minutes 10 before the end of cooking, combine the products and enter the remaining ingredients.

Now the finished product will really look like a thick, fragrant and very tasty soup.

A familiar option

To make the dish more nutritious, the recipe for goulash from veal with gravy can be supplemented with potatoes. By the way, this is the method most often used in the institutions of our catering.

For this option, you need the following set of products: per kilogram of meat, clove garlic, 3 onions, 4 potatoes, 2 tablespoons butter, 2 cups of water, 120 grams of flour, and salt, dried marjoram, pepper, fresh greens, paprika and seeds of cumin .

Work should take place in several stages:

1. First, the butter should be melted in a pan, and then lightly fry the crushed onion in it.
2. Meat can be cut randomly. After that, they need to roll in flour and also put in a frying pan.
3. Add all the spices, finely chopped garlic, water and simmer for 2 hours. Periodically, it is necessary to stir the mass so that it does not burn out.
4. Enter the peeled and chopped potatoes. After this, you must wait another 40 minutes. Salt along with herbs and pepper should be added at the very end of the extinguishing.

Garnish is not needed for such a dish, as it is already in the form of potatoes.