Our cooking marathon with DELIKAT continues with a new challenge: HUNGARIAN GOAT WITH PORK! I posted the first recipe here (you have to read it and apply it if you haven't already) and today we continue exploring the new spices.
How many emotions this goulash created in me. Believe it or not, I've NEVER eaten. Or maybe I ate when I was mentally inactive or something, because I don't remember. Anyway, my sister comes home in order: to make her goulash like she had eaten in Hungary! So what am I? I like to cook for my family, but I had no idea what a goulash was. I mean, I had a pretty vague idea. You probably think I'm weird and maybe I am. Anyway, I found out then that everyone was crazy about goulash, but I had never heard them talk about it. Maybe they were eating secretly ... I got to work, not really knowing why I did ha! I researched how I knew better and tried to intuit its taste. All my emotions are gone, do you know how hard it is to cook something you haven't eaten before? You mean, like, saltines and their ilk, eh? I finish the job, but I don't taste it. I'm too scared. I wait for everyone to get home and put the food in front of them. I think one of them fainted when he saw that I was just goulash, but I don't remember exactly. But what I remember is everyone's reaction. I can't really describe it ... I'm just telling you that I heard: "I told you to make a goulash like in Hungary, not to make me feel like in Hungary!" Ha! It was good ... everyone liked it! Even me ... I'm obsessed with goulash now!
The origins of goulash date back to the Middle Ages, when it was prepared by the Hungarian shepherd over an open fire, and pepper was not yet used as an ingredient. Goulash was at that time a simple fried meat and onion soup. Gulyáshús was declared a Hungarian national dish at the end of the 18th century, but was consumed, like paprika, only by farmers. However, Gulyáshús was also used by the nobility to support Hungary's national autonomy in Austria-Hungary. At that time there were no cookbooks printed in Hungarian. The first goulash recipe appeared in 1819 in a cookbook in Prague. The recipe spread quickly outside Hungary and not only beef was used, but also pork, sheep and horse meat. Gulyás (goulash) is a Hungarian goulash soup, thickened with a lot of paprika powder. The meat is cooked over low heat with onions until soft. There are many goulash recipes, but it seems that the most popular was the one with potatoes and csipetke (dumplings).
Of course, we can't make a goulash like a book if we don't use the right ingredients. The new DELIKAT range offers different assortments of spices made from 100% natural ingredients. No flavor enhancers are used, therefore, the taste offered by DELIKAT spices is an authentic one, guaranteed by the best quality ingredients. The entire manufacturing process, from harvesting the ingredients to assembling the products, is meticulously done, so that the products offer a rich and full of flavor. Moreover, in order to preserve the nutritional properties and the authentic taste of the ingredients, the spices are dried naturally and packaged in conditions that ensure a high level of quality and safety. The products do not contain sodium monoglutamate. Specialty spices, including herbal blends, contain salt or sea salt, as they are specially designed to give a unique flavor, and the ingredients are mixed in ideal proportions, based on carefully designed recipes, without the need to add any other ingredient. Simple spices do not contain anything other than the basic ingredient, therefore they do not contain salt (eg oregano sachets contain only oregano, etc.).
What types of dishes are simple spices suitable for?
IENIBAHARUL: fish flavoring, marinating pork / mutton or pickling.
CHILLI: specific to Mexican cuisine, especially for meat and vegetable dishes.
MĂGHIRANUL: seasoning fish dishes, dishes with potatoes and cabbage, soups and sauces.
MUSTARD GRAINS: seasoning meat / pickles in vinegar.
OREGANO: can be added to pork / beef / chicken / lamb / fish, seafood, vegetables, tomato sauces.
SWEET PEPPER: hot seasoning of chicken / pork / lamb and stews / goulash / vegetable dishes, tomato sauces.
BLACK PEPPER: seasoning sauces, pork / chicken / beef / lamb / fish.
ROSEMARY: special for seasoning lamb, game, pork / chicken.
CIMBRIȘORUL: gives a special taste to beef steaks, stews, but also to dishes with eggplant, pumpkins, potatoes, tomatoes or mushrooms.
- 500 g pork
- 2 onions
- salt, garlic
- spices from the new DELIKAT range: hot pepper paprika, sweet pepper paprika, herbs and paprika, herbs and dill
- 5 smaller potatoes
- 2 carrots
- 1 red bell pepper
- 1 yellow bell pepper
- the water
- Ingredients csipetke (dumplings):
- 1 or
- 60 g flour
- 2 tablespoons water
Preparation time: less than 120 minutes
RECIPE PREPARATION Hungarian Goulash with Pork:
We cut the pork into pieces and fry it in lard. Add the onion cut into larger pieces. After the onion has hardened, add salt, 2 tablespoons of paprika, 1 tablespoon of hot paprika and a tablespoon of herbs and dill. Do not be stingy with the paper, the end result is worth any sacrifice ha. Put half a glass of water, cover the pot and leave it on medium to low heat for 50 minutes. Stir occasionally and add more water when it evaporates. There doesn't have to be a lot of water at this step, just so that the paprika or the meat doesn't get caught. Meanwhile, cut the potatoes into larger pieces, chop the peppers, and grate them or chop them. Add all the vegetables and garlic over the meat. At this point we will add enough water to cover everything. Leave the goulash on the fire for another 40 minutes.
Now we start making the dumplings. I don't know why, but from the whole process of preparing the goulash, these dumplings excite me the most ha! Very nice and effective.
Beat the egg with a fork, then add salt and water. We start to add the flour gradually. When it can no longer mix with the fork, start kneading the dough lightly until you get a soft dough. Divide the dough into 2-3 pieces. Form a thin baguette from each piece, then cut the pieces in the same way, thin, because they will swell when boiling. boil the dumplings.
All done, all we have to do now is share this delicacy with the rest of the family as much as our soul leaves ha!
Hungarian Goulash with Pork - Recipes
And that's how I woke up one night with the thought of Turda and the perfect goulash I served there last summer. A wonder & # 8230.
You lick your fingers, all those ten, password, yes! And served hot in some small metal biscuits (by the way, my sister, don't forget to look and buy the fine buckets / biscuits).
But, going back to my thoughts of the evening in question, I found myself taking a piece of pork out of the freezer, not too fat, but not too thin, without mice (because I had eaten it a few days ago with a cabbage with nothing smoking) & # 8230 I look at the piece of meat & # 8230 I look in the closet at the many kinds of paprika, sorry paprika of many kinds (thanks afaf.ro, love & # 8216u Alin) I turn my gaze, dearly, to love of my life si i ganguresc sagalnic: & # 8222honey e musai so punem de-un gulas tonight! A potato goulash without potatoes! & # 8221
And after we roasted that meat and drowned it in the hardened onion and in the sauce of three kinds of peppers & # 8230 we put our bellies to rest for a few hours.
Perfect food! She may be of Hungarian descent, but she's great, I'm so sorry!
Ingredients for potato goulash without potatoes
- a 1kg piece of pork
- 4 large chopped onions
- 5-6 cloves of garlic
- 100-150 ml oil
- 2 carrots
- 1-2 peppers
- 4 tomatoes
- 400 ml tomato juice
- salt and pepper
- 2 tablespoons paprika
- 1 tablespoon smoked paprika
- 1 tablespoon Hungarian paprika
- 1 teaspoon hot pepper
- 3 bay leaves
- a few cumin seeds
- 1 liter of water
Preparation for potato goulash without potatoes
We cut the pork into suitable pieces and fry it on all sides in hot oil. We take it out and keep it warm. In the same oil we put the chopped onions and the crushed garlic and let it cook until it becomes soft and golden. Add the grated carrots on a small grater, finely chopped peppers, chopped tomatoes. Stir and simmer for a few minutes. Add the pieces of meat, tomato juice, water, paprika and the three kinds of paprika. We add salt and pepper, we can put these towards the end, according to everyone's taste.
Cover the pot with a lid, turn the heat to low and let it simmer for about an hour, an hour and a half.
When it is almost ready, about 25 minutes before, you can add a few potatoes cut into large pieces or a few rags made of egg and flour. I preferred to make it simple, this time!
Vegetarian goulash (Bulgarian)
Vegetarian goulash (Bulgarian) prepared with carrots and potatoes, celery root, onion, fresh or canned mushrooms, eggplant and tomatoes
Goulash with soy cubes
A vegetable goulash recipe, recommended for fasting.
Gulas from Oradea with potatoes
Beef goulash recipe prepared with potatoes, onions, bell peppers, carrots and celery, seasoned with thyme and paprika
Hungarian goulash soup recipe with beef, potatoes, carrots and bleach
Hungarian goulash with beef
Hungarian goulash with beef from: beef, onion, garlic, carrots, potatoes, peppers, bay leaf, paprika, cumin, salt, pepper, parsnip, celery leaf, oil.
You may also be interested in:
- 600 g beef
- two onions
- two cloves of garlic
- two carrots
- 3 potatoes
- two bell peppers
- a bay leaf
- a tablespoon of paprika powder
- a teaspoon of cumin
- black pepper
- two celery leaves
- a parsnip
Method of preparation:
In a frying pan with hot oil, fry the chopped onions until they become glassy. Powder with paprika and stir constantly. Add the diced beef and, after softening a little, add the cleaned and crushed garlic, spices (bay leaf, cumin, pepper and salt) and pour enough water to cover everything.
When the meat is half done, add the chopped vegetables and celery leaves. You can also pour water if necessary. Leave it on the fire, and if the lid is removed, the soup will be thicker.
It can be served with dumplings (csipetke & # 8221) prepared from eggs, salt and flour, boiled in boiling soup. Tomatoes and starch are not included in the traditional recipe.
- 1Kg of pork
- 3 large onions
- 500 g of potatoes
- 2 capsicums
- 50 ml oil
- 1 tablespoon cumin (optional)
- 1 gulie
- 5 carrots
- 3 parsley root
- 1 medium celery
- Green parsley
- Green Lovage
- Sweet pepper paste
How do I prepare the recipe for pork goulash in a cauldron?
We clean the onion and cut it into cubes, heat it with oil, over the onion we add the paprika and we put the meat cut into cubes.
After the meat is almost cooked, add all the vegetables, including the potatoes.
Vegetables can be cut into cubes or slices according to preference. When all the vegetables are cooked, add salt and pepper to taste and finally add the finely chopped parsley and larch.
Serve hot with hot peppers and bread!
Some advice from Alexandra
You can also add sliced hot peppers, and / or paprika.
Some housewives also add cumin.
Goulash (bograci) can also be made from veal. You can also add slices of homemade sausage.
The recipe and the pictures belong to Alexandra Chitas and she participates in the competition & bdquoThe big autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.
the average of the grades given by the jury is 9.25.
Recipes with Gina Bradea & raquo Recipes & raquo Pork goulash in a cauldron or bograci recipe
Goulash with turkey meat
GOOD TO KNOW Ask the butcher to cut your meat into cubes to save time.
1 Cut the bacon into cubes and fry them in a large saucepan
5 minutes. Remove and set aside.
2 The turkey meat is also cut into cubes. Peel the onion and garlic, cut the onion into small pieces, crush the garlic. Grate the carrots and cut into thin slices.
3 Pour oil over the lard and heat. Put the meat inside and fry for 2-3 minutes. Add onion, garlic and carrots and continue frying, stirring. Season with salt, pepper, chilli powder, thyme and marjoram. Extinguish with half the amount of sherry and bird soup and simmer for another 25 minutes.
4 Rub the starch in a bowl with the rest of the sherry, pour it into the saucepan, bring everything to a boil, then incorporate the greasy cream. Wash the parsley, drizzle, unwrap the leaves, chop. Mix the parsley in the goulash, place it on a plate and serve.
1 serving: kcal 423 kJ 1,777 protein 41 carbohydrates 5g fat 21 g cholesterol 162 mg sodium 558 mg
Goulash dry with pork
The meat is portioned and salted. Peel and finely chop the onion, cut the sauerkraut into thin strips and dilute the tomato paste.
Saute the meat in oil and 150 ml of water, then remove separately. In the remaining fat, simmer the onion, add the paprika, chopped cabbage, tomato paste, pepper, bay leaves, about 1 L of water and cook for about 40 minutes. Then add the meat and place in the oven for 15-20 minutes.
The preparation is served hot, with cream on top.
Goulash is a traditional Hungarian dish, originally prepared with beef. Meat is used as a basic ingredient beef, onion, hot pepper and paprika powder. The basic recipe for goulash has long surpassed Hungarian gra & shyni & shytes, there are countless ways to prepare a goulash: in Italy goulash is served with gno & shycchi, & ldquobirkaguly & aacutes & rdquo is the gu & shylas made from ram meat, and in Germanic countries, the same goulash is prepared.
1. For the goulash, clean the meat from the skins, wash it and cut it into 4-5 cm pieces.
2. Fry the meat in hot oil then add finely chopped onion and garlic, carrots and celery given on a fine grater.
3. Add the spices (I used a ready-made spice mixture that contained: onion and granulated garlic, paprika, cumin, pepper, chilli, marjoram) then quench with wine and water.
4. Let it simmer, over a moderate to low heat, for 70 minutes, then add the diced bell pepper, tomato juice and tomatoes (if you use fresh tomatoes, peel them and then grate them).
5. Let it boil for 15-20 minutes then add the potatoes, boiled separately in salted water.
6. Bring to a boil then season to taste with salt, if needed.
7. Serve the goulash warm, garnished with green parsley.
Traditional Hungarian goulash
In a large bowl (kettle, pot) & ndash I used a wok & ndash heat the lard or oil, add finely chopped onion and cook lightly, without frying.
Add the meat and fry on all sides a little, then add the spices. You don't have to save on paprika, I put 3 big spoons for 1 kg of meat.
Stir a little more and then dilute with a little water. Pay close attention to paprika (paprika) not to burn because it loses its beautiful color, turns brown and becomes bitter. Leave the lid on for about two hours, adding a cup of water each time it evaporates. It is best to cover the pot with a lid and cook it over medium to low heat.
Until the meat for goulash boils, clean the vegetables and potatoes. They are later put in the pot because they cook much faster than meat.
The tomato is boiled for 20 seconds in hot water and then peeled, cut into cubes and added to the goulash. Garlic is pressed or finely chopped and added.
All the vegetables are added to this Hungarian goulash and filled with water up to the top, leaving it to simmer for another 30-40 minutes.
In the meantime you can prepare csipetke (recipe here). These flour dumplings are very practical because they can be stored in canvas bags or cardboard boxes. You can also make a softer dough (adding the 2 tablespoons of water from the recipe) and prepare some softer dumplings that you can break with a spoon.
Preparation Gulas with pork
Fry the meat in a little oil until golden brown. Remove to a plate and fry the finely chopped onion in the same oil until it becomes glassy. Add the paprika, salt, pepper, fried meat and diced potatoes. Fill with water and simmer. Make the dumplings: beat the egg with two or three tablespoons of water and fill with flour until the dough is like a thick cream. When the potatoes are almost cooked, take a lump of dough from the spoon and put them in the pan. Leave them on the fire until the dumplings are boiled, add 2-3 tablespoons of broth, add the sour cream and bring to the boil. After the fire is extinguished, sprinkle with finely chopped green parsley.
Try this video recipe too