Beef goulash |
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| Ingredients |
Way of cooking |
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1.5 lb (700 gm) meat
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Cut the beef into 6-8 pieces per helping. Salt and sprinkle with the flour. Brown the meat pieces evenly in some of the strongly heated fat and transfer into saucepan. Cut the onion into rings an brown them in the remaining fat. Transfer them (together with the fat) into the sauce-pan wi ht the meat inside Add some water and cook with the lid on. Brown the tomato paste and the red peppers, add the resulting sauce to the meat and continue cooking for several minutes more |
| Comments |
Did you read the recipe above? Forget it. To be honest goulash is Hungarian dish. As a matter of fact this dish is quite popular in Russia and few people know that this is not Russian and few cooks know how to prepare it properly. Here is a recipe of real goulash that I heard from high skilled cook Ilia Leserson from St .Petersburg. Ingredients the same except hot red peppers, instead of it take 1 tb sp of powder of paprika. You do not need tomato paste but you have to prepare potatoes (1.5 lb / 700 gm) Melt fat in a frying pan, add paprika. and chopped onion, brown all a little bit. Then add cut into small cubes (1x1") meat . Fry a couple of minutes the mixture. Then add a little bit (just a half of tsp) of flour and put all into pan, pour there beef broth (or at a pinch just water). Stew meat for 1-1.5 depending of quality of meet. Boil potatoes in a separate pan. Cook potatoes until half ready, add to the stewing meat and stew for 5-7 minutes. It is ready! Enjoy. |
You can find these and much recipes an d you can learn more about national Russian and Ukrainian cooking traditions from the books which are listed on the "Books with Russian and Ukrainian cooking recipes" page. All these books can be bought from Amazon.com shop - fast and secure. |
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