In each country there are several bright culinarycreations (their dishes will be too prosaic), which are the pride of the nation, largely reflect the national character and characteristics, convey the very essence of the identity of the people who invented them. After all, they are not born in the kitchens of fashionable restaurants, but in peasant huts, during folk festivities and festivities, or in the shepherds' bowlers, such as the Hungarian goulash, whose name means "shepherd, shepherd". Goulash in Hungarian, the recipe of which is as ancient as the history of the Hungarian people, has nothing to do with the dish so common in the institutions of our catering. The Hungarians - it is a thick, saturated with tomatoes, red pepper and paprika, meat soup, which at the shepherds-nomads was immediately the first and second course.
There are several varieties of this culinarycreations, the most famous of which are actually goulash, as well as perkelt, cloth and paprikas, which are distinguished by some subtleties in preparation, barely noticeable to people ignorant, but very well distinguished by the Hungarians themselves. So, the goulash in Hungarian, the recipe of which includes exclusively lean beef tenderloin, is a thick soup either from one meat, or with the addition of carrots and potatoes. In the preparation of percolate use any meat. It can be not only beef, but also pork, duck, chicken, lamb, even fish. Perkelt is thicker than goulash and, rather, refers not to the first, but to the second dishes. The fabric is made from several types of meat with the addition of vegetables and mushrooms, paprikas - it is similar to a token, but its essential ingredient is paprika.
What you need to know in order to prepare a realgoulash in Hungarian? The recipe is quite simple, the main thing is to adhere to certain mandatory conditions, one of which is the choice of meat. This should be beef tenderloin or veal pulp. Meat must be taken a lot. How to cook goulash from beef - a very satisfying and fairly spicy dish, which necessarily contains paprika?
Goulash in Hungarian
Required:beef tenderloin, potatoes, onions, carrots, sweet peppers, tomatoes, paprika, pork fat and cumin. In the heated fat, fry the onions, add chopped meat, cover the pot and cover the meat with onions in its own juice on a small fire. During the extinguishing process, put some greens and cumin into the meat. When the liquid is boiled off, add a little boiling water, and simmer the meat almost until ready (you can add red wine if you want). When the meat is almost ready, put the carrots and potatoes cut into large enough pots, and after a while red pepper and paprika, at the very end of the quenching - tomatoes without the skin. Goulash is stewed until all ingredients are ready under the lid on a small fire. Then give him to brew for some time. It is not at all necessary to observe strict proportions in order to prepare a real goulash in Hungarian style. The recipe for this dish is quite democratic and can consist of a different ratio of vegetables and meat. The main thing is that as a result a thick soup filled with a mixture of vegetable juices is obtained.
Perkelta or chicken goulash. Recipe
In hot fat in a frying pan with highonions fry onions, cut into large enough semirings. To the onions, spread the chicken, cut into large pieces for frying. After a while, in a pan with chicken and onions, add chopped sweet peppers, then tomatoes, peeled. Tomatoes will give the necessary liquid, highlighting the juice. We do not add any additional liquid to the goulash. Stew the chicken and pepper in tomato juice until cooked, constantly turning over so that nothing burns. At the end of extinguishing goulash must be peppered and salt, put chopped greens. Perkelt from chicken or goulash in Hungarian, the recipe of which can be so, is ready.
