Lazerson's Goulash
Description
Preparing Hungarian goulash according to Ilya Lazerson's recipe is not difficult, and the step-by-step instructions will help you with this
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Place smoked pork fat or fatty bacon on a skillet. If unavailable, you can substitute with vegetable oil. Melt the fat, then remove the cracklings.
- 3
Step 3
Cut the onion into quarter-rings.
- 4
Step 4
Place the onion in a frying pan and fry.
- 5
Step 5
Cut the beef into fairly large pieces, about the size of a walnut.
- 6
Step 6
Place the meat on top of the onion. Do not stir frequently; it's better to shake the pan. The goal of this step is to "seal" the meat so that it remains juicy and to brown it. Sear over high heat.
- 7
Step 7
Peel and cut the potatoes into large pieces, put them to boil, and don't forget to season with salt to taste.
- 8
Step 8
Fry until the moisture evaporates and a light golden crust forms.
- 9
Step 9
Add paprika and reduce the heat, continue frying.
- 10
Step 10
When frying with paprika, the meat should be stirred to distribute the paprika evenly, but without letting it burn.
- 11
Step 11
Transfer the meat to a saucepan, then pour hot water into the frying pan and drain it into the saucepan as broth.
- 12
Step 12
There should be enough broth, taking into account the addition of ingredients and the expected evaporation.
- 13
Step 13
Cut the red pepper into small pieces and add it to the saucepan when the meat has simmered for about 10-15 minutes.
- 14
Step 14
Drain the water from the boiled potatoes.
- 15
Step 15
Transfer the potatoes to the meat and continue simmering over low heat for one to one and a half hours, adding the chili pepper towards the end of cooking.
- 16
Step 16
While the meat is simmering, prepare the "chipetki," which are dumplings. To do this, take 1 large egg and add 3-4 tablespoons of flour (as much as it takes). Add the flour gradually during the dough kneading process, not all at once.
- 17
Step 17
Knead the dough; it should be firm but not too stiff, so that you can form dumplings from it, yet they won't be too coarse after boiling.
- 18
Step 18
Place the ready "chipetki" - dumplings on a plate dusted with flour.
- 19
Step 19
When the meat is fully cooked and tender, add the "chipetki" - dumplings, and place back on the heat. Cook for another 3-5 minutes until done.
- 20
Step 20
Serve the goulash sprinkled with fresh herbs. This delicious Hungarian dish is completely different from the goulash served in Soviet canteens, which we are accustomed to. Break free from stereotypes and prepare goulash anew, as taught by the "world chef" Ilya Lazerson.