How to cook goulash? 11 recipes from pork, beef or chicken

This is a great addition to many dishes. Today we will tell you in detail how to cook goulash. The presented recipes will involve three types of meat.

Classic chicken goulash (with gravy)

Ingredients:

• chicken fillet - 0.5 kg;
• flour - 1 tbsp. a spoon;
• onion - 1 head;
• sour cream - 2 tbsp. spoons;
• carrots - 1 piece;
• thyme - 1 pinch;
• tomatoes - 3 pieces;
• salt and red hot pepper - to taste.

Cooking:

1. Rinse the fillet and cut it into medium cubes. Add salt.
2. Grate the carrots on a coarse grater.
3. Cut the onions into medium cubes.
4. Fry the meat until golden brown.
5. Fry vegetables separately, add a little hot pepper to them.
6. Put meat and fried vegetables in a thick-walled pan.
7. Grate the tomatoes on a coarse grater. The skin can be discarded, and the flesh will come in handy soon.
8. Put a spoonful of flour on a hot dry frying pan and fry it until it is rosy. Now add half a glass of purified water. Mix everything
9. Add the tomato mass and sour cream to the flour. Mix everything and bring the gravy to a boil. Add some salt and thyme.
10. Pour the tomato gravy into the meat. Add another half a glass of water.
11. Set the fire to a minimum and simmer chicken goulash for about 15-20 minutes.
12. Chicken goulash is ready! Serve it with noodles or rice. Good appetite.

With dumplings

Ingredients:

• refined sunflower oil - 1 tbsp. a spoon;
• wheat flour - 2 tbsp. spoons;
• chicken legs - 2 pieces;
• bay leaf - 1-2 pieces;
• bacon - 0.1 kg;
• pancake flour - 80 grams;
• celery - 4 pieces;
• beef fat - 40 grams;
• leek (feather) - 2 pieces;
• chicken broth (can be replaced with vegetable) - 0.6 l;
• carrots - 2 pieces;
• chives - 1 tbsp. a spoon.

Cooking:

1. Choose a deep form in which you can cook goulash in the oven. Lubricate it with sunflower oil.
2. Heat the oven to 170 degrees and fry the legs in it on both sides (in deep form).
3. Pour half of the resulting fat into a pan. The rest of the fat in this recipe is not useful.
4. Put thinly sliced ​​bacon, celery, leeks and carrots in a saucepan (cut into thin half rings). Stew this mixture for about half an hour.
5. Add wheat flour to the mold and cook together for another 1-2 minutes.
6. Put the meat in the pan and bring the goulash to a boil.
7. Transfer this mixture to the oven dish. Cover the goulash with foil on top. Bake the dish for about an hour.
8. Now you can do dumpling modeling. To do this, mix together beef fat, pancake flour, salt and chives. Add 2-3 tablespoons of water.
9. Knead the dough and mold dumplings from it. 20-30 minutes before the goulash is ready, put dumplings to it.
10. Cook until the meat and soft dumplings are tender.

Mushroom goulash (in a slow cooker)

Ingredients:

• chicken fillet - 0.5 kg;
• cream - 0.2 l;
• onion - 1 head;
• salt and sweet paprika - to taste;
• champignons - 0.3 kg;
• refined oil - for frying;
• flour - 1 tbsp. a spoon.

Cooking:

1. Cut the chicken into long, thin strips. Add salt and paprika to it. Roll the meat strips in flour.
2. Cut the onion into half rings.
3. Rinse the mushrooms several times and remove the skin. Cut them into 2 or 4 parts (depending on size).
4. Pour refined oil into the bowl and set the mode to “frying”. When the oil is warm, add mushrooms.
5. After the mushrooms have started the juice, salt them. Five minutes before the end of frying mushrooms - add onions and chicken.
6. When the filet is browned, pour the cream. Now switch the appliance to the "quenching" mode.
7. The approximate cooking time for mushroom goulash is 65 minutes.

With potato

Ingredients:

• chicken drumsticks (can be replaced with hips) - 4 pieces;
• salt - 1 teaspoon;
• onion - 1 head;
• cayenne pepper - 1 pinch;
• potatoes - 0.8 kg;
• chicken stock - 0.4 l;
• lard - 0.15 kg;
• caraway seeds - 2 tsp;
• red pepper (sweet) - 1 piece.

Cooking:

1. Rinse the legs and remove the skin from them. Add a little cayenne pepper, salt and a pinch of caraway seeds to the meat.
2. Fry the legs in a pan until golden brown (3 minutes on each side).
3. Cut the bacon into very small pieces and place it on a dry hot frying pan.
4. Slice the onion and sweet pepper in half rings. When the lard has melted, put the onion and red pepper in the pan.
5. Cut potatoes into slices or cubes. Spread it with the rest of the vegetables in a pan.
6. Sprinkle the entire contents of the pan with cayenne pepper, salt and caraway seeds. Fry everything together for about 10-15 minutes.
7. Transfer the legs and all the fried vegetables into a thick-walled pan.
8. Pour all over the broth and cook over minimal heat for about 30-40 minutes.

Classic beef goulash (in a slow cooker)

Ingredients:

• carrots - 2 pieces;
• meat broth - 0.7 l;
• flour - 3 tbsp. spoons;
• beef (it should have a fat layer) - 1 kg;
• tomatoes (large) - 7 pieces;
• bell pepper - 2 pieces;
• salt, paprika and herbs - to taste;
• bay leaf - 2 pieces;
• onion - 3 heads.

Cooking:

1. Rinse the beef and chop it into small pieces.
2. Set the baking program on the appliance for 40 minutes.
3. Spread the beef with the bold side down. Then the fat will start to melt, and the beef will fry on it.Do not close the lid.
4. Cut onions and carrots into half rings. Transfer them to the beef, and close the lid. Do not forget to open the lid of the appliance from time to time and stir everything.
5. Bell pepper cut into half rings or strips.
6. Rinse the tomatoes and grate them on a coarse grater. Throw away the skin, and transfer the pulp to a slow cooker.
7. Add sweet pepper, salt, paprika and finely chopped greens to the appliance. Select the “quenching” program; the required time is 2 hours.
8. Pour all over with meat broth (0.5 L).Mix everything and put bay leaves on top.
9. Fry the flour in a dry frying pan when it darkens - pour in the remaining broth. At minimum heat, bring this mass to a thick consistency.
10. 10 minutes before the end of the stew, pour the broth gravy into the goulash.
11. After completing the selected program, leave to brew a little, after which you can serve the dish on the table.

In Georgian

Ingredients:

• beef (pulp) - 0.5 kg;
• garlic - 1 clove;
• flour - 1 tbsp. a spoon;
• onion - 2 heads;
• dry wine - 0.5 cups;
• tomato paste - 3 tbsp. spoons;
• salt and pepper - to taste;
• pickles - 2 pieces.

Cooking:

1. Cut the beef pulp into small pieces. Fry it until golden brown in refined oil.
2. Add chopped onion. Fry all together until the onions are soft, add salt and pepper during the frying process.
3. Sprinkle everything with flour.
4. Cut the cucumbers into small cubes.
5. Pour the tomato paste into the beef. Add cucumbers and chopped garlic to the pan.
6. Pour in dry wine.
7. Fill everything with water and simmer Georgian goulash on a minimum heat for about 40-50 minutes.

With flour gravy

Ingredients:

• beef - 0.5 kg;
• sour cream - 1 tbsp. a spoon;
• onion - 1 head;
• tomato paste - 1 tbsp. a spoon;
• carrots - 1 piece;
• salt and bay leaf - to taste;
• flour - 2 tbsp. spoons.

Cooking:

1. Finely chop the beef.
2. Chop the onion and grate the carrots.
3. Fry the meat, add the vegetables to it.
4. Pour in a glass of boiling water. Put a small fire and simmer the beef under a closed lid for about 40-50 minutes.
5. Add salt and a few bay leaves. Leave the goulash to stew for another 10-15 minutes.
6. Now make the gravy. To do this, mix in a deep bowl the following components: a glass of hot water, flour, sour cream and tomato paste. Mix the gravy to a uniform consistency and fill it with goulash.
7. Stew the dish for about 10-15 minutes. Beef goulash with gravy is ready, serve it with a side dish. Good appetite.

According to the Hungarian recipe (with potatoes)

Ingredients:

• tomato paste - 2 tbsp. spoons;
• potatoes - 1 kg;
• onions (large heads) - 3 pieces;
• tomatoes - 0.5 kg;
• beef - 0.7 kg;
• ground paprika - 1 tbsp. a spoon;
• garlic - 1 head;
• bell pepper - 2 pieces;
• chili pepper - 1 piece;
• salt and fresh herbs to taste.

Cooking:

1. Cut the onion into half rings. Sauté it in vegetable oil until tender.
2. Cut the beef with medium cubes and sauté it in another skillet. Put a large fire and quickly fry the meat until dark appetizing crust.
3. Add paprika to the onion.
4. Finely chop or crush the garlic. Transfer it to the pan, to the onion and paprika.
5. Now put the contents of both pans into a thick-walled pan. Pour goulash with a glass of hot water.
6. After 20 minutes, add tomato paste, salt and spices to the pan. Set a low fire and simmer goulash on it for at least an hour.
7. Peel the potatoes and cut into medium cubes.
8. Sweet bell pepper cut into long sticks.
9. Peel the tomatoes and cut them into large cubes.
10. After the beef is stewed, you can add sweet pepper, potatoes and tomatoes to it.
11. Cut greens and add it to the pan.
12. Make some incisions in hot pepper and put it in goulash.
13. Simmer together for about 20 minutes.
14. Now pour a glass or two of boiled water into the mass. And leave to cook until the potatoes are soft.
15. Hungarian goulash is ready. Serve it hot, along with fresh herbs.

Pork goulash with cabbage in the oven (with potatoes)

Such goulash will no longer be a complement to the side dish, but an independent hearty dish.

Ingredients:

• pork - 0.5 kg;
• juniper berries - 5 pieces;
• potatoes - 0.6 kg;
• bay leaf - 2-3 pieces;
• sauerkraut - 0.5 kg;
• paprika (ground) - 2 tbsp. spoons;
• onion - 1 head;
• black pepper (peas) - 5 pieces;
• tomato juice - 0.5 l;
• ground black pepper and salt to taste.

Cooking:

1. Fold the sauerkraut in cheesecloth, and squeeze it to remove excess moisture.
2. Rinse the pork and chop it into medium slices.
3. In a hot skillet, fry the meat until cooked. Pepper the pork a bit.
4. Cut the onion into small cubes and add it to the pork. Fry everything together for about a minute.
5. Take a deep baking sheet and transfer the meat into it. Add salt, black pepper peas, juniper berries, paprika and salt. Pour another 500 milliliters of tomato juice into the mold.
6. Pour boiled water over everything. It needs a little - half a glass.
7. Seal the baking sheet in foil and place the dish in the oven for half an hour.
8. Dice potatoes or cubes.
9. After 30 minutes, add sauerkraut and potatoes to the baking sheet. Cover with foil and bake for another 40-50 minutes.
10. Put the finished goulash on plates.

Classic goulash with tomato sauce

Ingredients:

• pork (pulp) - 0.7 kg;
• caraway seeds - 1 teaspoon;
• salt and ground pepper - to taste;
• zira - 1 pinch;
• onions (onions) - 2 heads;
• cornmeal - 1 tbsp. a spoon;
• tomatoes (large) - 3-4 pieces;
• sour cream - 0.1 kg;
• paprika - 2 tbsp. spoons.

Cooking:

1. Cut the onion into large half rings. Sauté it until soft over medium heat. In the process of frying, add cumin, cumin and ground paprika.
2. Dice the pork and transfer it to the onion.
3. Add a glass of boiled water to the pan and simmer the pork over low heat until soft.
4. Skin the tomatoes and grind them in a blender or in a meat grinder.
5. Transfer chopped tomatoes to a pan.
6. When the pork is soft, transfer a spoonful of cornmeal and sour cream to it. All mix. Add a little salt to the dish and let it boil. If it seems thick, dilute it with hot water.
7. Pork goulash with gravy is ready. Serve it hot, with a side dish.

In a slow cooker (with gravy)

Ingredients:

• pork pulp - 0.5 kg;
• tomato paste - 2-3 tbsp. spoons;
• carrots - 1 piece;
• savory - 1 pinch;
• water - 2 glasses;
• onions - 1 head;
• salt, pepper and sunnel hops to taste;
• flour - 2 tbsp. spoons;
• paprika - 1 tbsp. a spoon.

Cooking:

1. Cut the pork into cubes or thin strips.
2. Set the device to frying for 25 minutes. Put the chopped pork, half onion rings and grated carrots inside. Add some salt and savory. He will improve the taste. Stir all the contents several times during frying.
3. Pour in one and a half glasses of boiled water. Add the suneli hops, paprika and pepper.
4. In half a glass, dilute the flour and pour this liquid into the meat. Select a quenching program for 1 hour.

Pork goulash is ready! Good appetite.