Catalog

Goulash

Recipes found: 240

Гуляш из свинины как в советской столовой

Гуляш из свинины как в советской столовой

Блюдо готовится без лишних сложностей. Аппетитный и красочный гуляш идеален как к обеду, так и к ужину. Подать его можно и как самостоятельное блюдо с хлебом, и как мясное — к каше, пасте. Главное — приобретайте качественную сметану, чтобы она не расслоилась при варке. Дополняйте блюдо измельченным чесноком, укропом, петрушкой и т.д Готовое блюдо можно подавать к столу.

Гуляш по-мароккански

Гуляш по-мароккански

Вкусный и питательный гуляш по-мароккански готовится из телятины с добавлением лука, картофеля, тыквы и яблок. Из сливок получится нежный соус, который идеально сочетается и с мясом, и с овощами

Гуляш из свинины с черносливом

Гуляш из свинины с черносливом

Гуляш после добавления чернослива приобретает более богатый вкус и аромат. Длительное тушение на медленном огне позволяет подружиться всем ингредиентам, сделает мясо нежным, а добавление муки необходимую густоту. Гуляш можно подать абсолютно с любым гарниром

Свиные медальоны с черносливом

Свиные медальоны с черносливом

Если хотите приготовить из свинины что-то сложнее котлет или гуляша, то рекомендую приготовить свиные медальоны с черносливом. Блюдо интересно тем, что готовится оно весьма просто и из доступных ингредиентов, однако получается очень вкусным и, я бы сказал, деликатесным. Оно и не удивительно - ведь блюдо имеет французские корни :) Рецепт свиного медальона с черносливом: 1. Со свиной вырезки удаляем все пленки и кусочки жира. Нарезаем мясо кусками толщиной около 2,5 см. Хорошенько натираем кусочки мяса солью и перцем. 2. В толстодонной кастрюле разогреваем сперва оливковое масло, затем в нем растапливаем сливочное. На средне-быстром огне обжариваем наши кусочки до образования золотистой корочки. С каждой стороны примерно по 2-3 минуты. 3. Обжаренные медальоны складываем на тарелку, накрываем фольгой и отставляем. 4. Оставшиеся мясные обрезки (ничего, если с небольшим количеством жирка) мелко нарезаем. Обжариваем их приблизительно 3-5 минут до золотистой корочки. 5. Тем временем нарезаем морковь (тонкими брусочками, или вообще крупно натереть) и лук (мелко). Добавляем в сковороду лавровый лист, тимьян, лук и морковь. Обжариваем около 5 минут на среднем огне до мягкости лука. 6. Затем добавляем в сковороду вино. Продолжаем готовить до тех пор, пока вино не выпарится практически полностью (немного должно оставаться). Когда вина останется совсем чуть-чуть, буквально 1 столовая ложка - вливаем в кастрюлю мясной бульон. Делаем огонь минимальным. Варим на медленном огне около 30 минут. 7. Получившуюся массу переливаем в небольшую кастрюльку, туда же добавляем сливки и чернослив (без косточек). Ставим на медленный огонь и варим еще 15 минут до загустения. Проверяем на соль-перец. 8. Свиные медальоны кладем на сковороду, сразу же заливаем горячим соусом и готовим 2-3 минуты на медленном огне. Сразу же перекладываем на тарелки и подаем к столу. :)

Гуляш из косули

Гуляш из косули

Мясо косули напоминает говядину, но с легким специфическим ароматом. Именно поэтому перед приготовлением его лучше замачивать. Время приготовления зависит от возраста животного. Мясо молодой косули приготовится быстрее, чем взрослого зверя. С таким гуляшом можно подавать абсолютно любой гарнир

Гуляш из индейки с аджикой

Гуляш из индейки с аджикой

Блюдо готовится без лишних сложностей. Гуляш из индейки можно приготовить из любой части, но тогда время может увеличиться. Аджику можно взять не только готовую, но и сухую, только корректируйте ее количество по своему вкусу. Сметану лучше всего взять жирную и густую. Если боитесь, что она свернется, добавьте в сметану немного муки Готовое блюдо можно подавать к столу.

Гуляш из судака

Гуляш из судака

Готовится гуляш из судака очень просто и быстро при условии, что вы заранее приготовили филе или сразу его купили в магазине. Сахар можно не добавлять в соус, пробуйте и решайте сами

Гуляш с соевым соусом

Гуляш с соевым соусом

Соевый соус придаст мясу приятные вкусовые нотки. Мясо, кстати, можно взять совершенно любое: свинину, говядину, баранину и т.п. Подавать готовое блюдо можно с любым гарниром, дополнив гуляш свежей зеленью. Готовится гуляш очень просто, достаточно быстро и из самых доступных продуктов, а получается необыкновенно вкусно! Буду рада если рецепт и вам понравится

Goulash with peas

Goulash with peas

The recipe won't take much time. You can use chickpeas or green peas to make this goulash, but I suggest the traditional split ones. Soaking them overnight is a must, especially since the goulash will be cooked together with tomatoes, which are acidic. Choose vegetables that will enhance the flavor of the legumes. I use the traditional ones: onion, carrot, tomato, and minced garlic. The dish is tasty and filling. Make a note of it. Serve hot.

Bean goulash

Bean goulash

The dish is prepared without unnecessary complications. Aromatic bób gulyás is a thick soup invented by Hungarian cooks. It is one of the main dishes of Hungarian cuisine. There are several variations of this soup: with beans and versions with potatoes. I suggest preparing the classic version of the soup, which includes meat broth and the main ingredients—plenty of beans, paprika, and smoked meats. You can use any meat, and smoked ingredients are also up to your preference. I chose smoked pork ribs. It's also said that without cumin, bób gulyás isn't truly Hungarian. And of course, csipetke—small pieces of dough similar to dumplings. An incredibly delicious dish. The finished dish is ready to be served.

Seitan goulash

Seitan goulash

The dish is prepared without unnecessary complications. I will tell you more details below. The finished dish can be served at the table.

German goulash

German goulash

The recipe won't take much time. You can use any meat for this goulash recipe; I'm using pork today. Goulash is quite simple to prepare, yet turns out very delicious! It's traditionally served on its own as a hot meat dish. Definitely worth making and trying. Serve hot.

Georgian-style goulash

Georgian-style goulash

The dish is easy to prepare without unnecessary complications. This goulash is traditionally served with rice, but I think it's perfect with any side dish. It's not labor-intensive, yet turns out deliciously refined. You'll be proud to serve it to guests! Be sure to give it a try! You can use any meat, but beef or pork work best. The broth can be replaced with water, if desired. Serve the finished dish immediately.

Tyrolean-style goulash soup

Tyrolean-style goulash soup

The dish is prepared without unnecessary complications. Making Tyrolean-style goulash soup is quite simple; the main thing is to have patience. The result is worth it! Simmering over low heat, the soup absorbs the flavors of the ingredients and the aroma of the spices, developing an exceptionally tender, slightly sour-sweet taste. The finished dish can now be served.

Beef goulash with lecho

Beef goulash with lecho

The recipe won't take much time. Beef goulash with lyechо is a dish suitable for both weekday and festive tables. It's very tasty and attractive, easy and quick to prepare. The step-by-step recipe will help you cook it. Serve hot.

Dietary turkey goulash

Dietary turkey goulash

For a diet goulash, you can use turkey fillet from any part. The amount of vegetables can be doubled if desired. Only a non-stick frying pan should be used for cooking. If you don't have one, lightly grease the bottom of the pan with vegetable oil. Later, the meat and vegetables will release juice, which should be sufficient for frying.

Goulash with chipettes

Goulash with chipettes

The dish is prepared without unnecessary complications. You can use any cut of beef for this recipe, though cooking time may vary. In the original recipe, vegetables and meat are fried using bacon fat, but that would be too fatty for us. Therefore, I replaced it with plain vegetable oil. However, if you prefer, you can use 100 grams of regular bacon. Just chop it into small pieces, fry it, and then cook the vegetables and beef in the rendered fat. The finished dish can now be served.

Healthy chicken goulash

Healthy chicken goulash

The recipe won't take much time. Chicken goulash cooks much faster than goulash made from any other meat, and it contains fewer calories. In this recipe, regular flour is replaced with rice flour, making the dish even healthier. Choose high-quality, thick sour cream, and substitute tomato paste with tomato sauce. Serve hot.

Diet Chicken Goulash

Diet Chicken Goulash

This goulash is a perfect example of how a diet dish can still be delicious, contrary to the common belief that healthy food is tasteless. Tender pieces of chicken in a wonderful sauce. Try it and see for yourself. If your health allows and you wish, you can add a clove of garlic to the finished dish.

Dietary Laghman

Dietary Laghman

Regarding the preparation of dietary lagman, I would like to add some clarifications. It is considered dietary not because it helps with weight loss—no one has ever lost weight eating this much noodles—but because it can safely be consumed by anyone suffering from gastrointestinal, liver, or kidney conditions. Also, the absence of potatoes slightly reduces the calorie content of this dish. Chicken meat makes the lagman gentle on the stomach, since lamb and beef are harder for the body to digest. If you prepare lagman with more broth, it will resemble a thick soup. With less broth, it will be more like a stew with sauce and vegetables. Either way, it's very delicious.

Vegetarian goulash

Vegetarian goulash

Goulash can be served as a soup with plenty of sauce, or as a side dish or main course. During cooking, be sure to add vegetables, mushrooms, spices, and garlic. You can serve goulash not only during fasting periods, but at any time. Add a couple of bread slices to your plate of goulash—I'm sure you'll enjoy it.

Beef goulash

Beef goulash

The recipe won't take much time. "Soviet-style" goulash can be made from pork or beef. In this case, we're using beef—aromatic, lean, and delicious meat. This meat doesn't cook very quickly, so plan ahead and set aside enough time. But the effort will be worth it. Hot goulash served with a side dish is a truly exquisite home-cooked meal that will delight everyone. After lunch, store any leftover goulash in the refrigerator—it will keep for several days, so you can confidently reheat it for dinner. Serve hot.

Goulash with mashed potatoes

Goulash with mashed potatoes

Goulash is a dish of Hungarian cuisine, traditionally prepared with tomatoes and peppers. But over the years, goulash has slightly changed in our country. It is prepared in all catering establishments, from factory canteens to restaurants. It is usually pieces of meat in a thick sauce. While Hungarian goulash is made from beef, our version can be made from pork, turkey, or chicken. In any case, the dish is simple but very tasty—let's say, a true people's favorite.

Lazerson's Goulash

Lazerson's Goulash

Preparing Hungarian goulash according to Ilya Lazerson's recipe is not difficult, and the step-by-step instructions will help you with this

Pork goulash

Pork goulash

I have no doubt that about eighty percent of the people who read this recipe will immediately start throwing rags at me in the comments, claiming this is not the proper goulash. I'm not insisting—you're free to call this pork goulash "incorrect" if you wish. However, I have a good friend named Tamás, a pure-blooded Hungarian who works as a chef. According to him, goulash cannot be "incorrect" in principle, because goulash isn't a specific dish, but rather a method of cooking. Hungarians themselves have become so confused by the hundreds of goulash variations that they now include everything from soups to main courses in this category. The only constant is that the meat must be stewed for at least one hour in a vegetable sauce. Everything else is up to the cook's taste. So feel free to experiment, add other vegetables or spices. The main thing is to understand the cooking principle—strictly following a recipe isn't necessary. But if you lack experience, it's better to follow this simple pork goulash recipe exactly as written—it guarantees a delicious result ;)

Pork goulash with carrots and onions

Pork goulash with carrots and onions

The recipe won't take much time. Once you've cooked this dish, you'll never forget it. Of course, the preparation time for this goulash is quite long, but essentially the meat is just simmering most of the time, and you only need to keep an eye on it to make sure the liquid doesn't evaporate too quickly or the meat burns. This goulash goes perfectly with any side dish—buckwheat or millet porridge, boiled pasta, or mashed potatoes. Be sure to try it. Serve hot.

Mashed potatoes with goulash

Mashed potatoes with goulash

The dish is prepared without unnecessary complications. You can stew the goulash in a frying pan, a pot, or a multicooker, for example. By the way, not only pork but also beef will work well. If the tomatoes are too sour, be sure to add a pinch of sugar to make the sauce tastier. The ready dish can be served at the table.

Međimurje goulash

Međimurje goulash

The recipe won't take much time. Međimurje is a northern region of Croatia. Croatian cuisine is very diverse; I suggest you experience this wonderful country by preparing Međimurje goulash. The dish is simple, hearty, and nutritious. Any heavy-bottomed cookware will work for cooking—it's a cauldron in my case. Despite the ingredients appearing quite simple and accessible at first glance, the result is an exceptionally delicious and rich dish. Be sure to try it. Serve hot.

Goulash with "Zakarpatsky" beer

Goulash with "Zakarpatsky" beer

The recipe won't take much time. This goulash recipe is a traditional Zakarpattia one, so I recommend strictly following the ingredients and cooking method. First, prepare the vegetables in which the meat will later be stewed. The secret of this aromatic and tender goulash lies in the beer. Give it a try. Serve hot.

Homemade Beef Goulash

Homemade Beef Goulash

The dish is prepared without unnecessary complications. If desired, you can easily add some herbs or spices. Everything else here is very well balanced. After all, the best things are always simple. The finished dish can be served at the table.

Belgian Stoverij Goulash

Belgian Stoverij Goulash

The dish is prepared without unnecessary complications. If you want to taste juicy, tender, aromatic, and melt-in-your-mouth meat, be sure to cook goulash using this recipe! Since the recipe is traditional, I recommend following it precisely—then you'll get a genuine Belgian dish that will undoubtedly delight you. The finished dish can now be served.

Beef in thick tomato sauce

Beef in thick tomato sauce

The dish is prepared without unnecessary complications. Goulash can be served with any side dish and on any occasion. For many, this dish is considered festive. Goulash takes about two hours to cook, depending on the size of the meat pieces and the type of meat. For veal, 1.5 hours will be quite sufficient. Tomato paste and flour are two indispensable ingredients for this dish. The finished dish can now be served.