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Goulash in the cauldron

Goulash in the cauldron

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  • 1 kg pork,
  • 500 g beef,
  • 500 g smoked ribs,
  • optional mutton,
  • 1 kg onion,
  • 1.5 kg potatoes,
  • 500 g peppers,
  • oil,
  • parsley leaves,
  • Bay leaves,
  • granulated garlic,
  • ground rosemary,
  • paprika,
  • pepper,
  • 2 sachets spices for Hungarian goulash from fuchs,
  • 500 ml of tomato juice (or tomato paste),
  • For dumplings we need:
  • 2 eggs
  • white flour as it contains.

Servings: -

Preparation time: over 120 minutes

METHOD OF PREPARATION Gulas recipe for the pot:

Cut the onion and pepper into small pieces and fry in oil. Cut the beef into cubes, add water, spices, tomato juice to the pot and leave to boil. After the meat is cooked, add the diced potatoes, garlic, bay leaves. When the potatoes are cooked, add the dumplings with a spoon and the finely chopped parsley leaves. Leave to boil for about 10 minutes. 15 minutes.

The secrets of the best Hungarian goulash in a cauldron

Hungarian cuisine is colorful, full of vitality, spicy, with not very light dishes but full of flavor, and the Hungarian goulash in the cauldron is one of the stars of culinary culture in the neighboring country, which has become very popular in Romania.

Hungarian goulash in a cauldron is a thicker soup or stew, with a delicious taste, which is on the menus of many restaurants in Miercurea Ciuc, being preferred by most tourists visiting the area.

Some of the secrets of the Hungarian goulash recipe:

Use beef, potatoes, onions, garlic, butter, peeled tomatoes, pepper, sweet and hot paprika, salt, bay leaves, a little vinegar, hot peppers, a teaspoon of flour and two tablespoons of sour cream. Heat the butter in a saucepan and fry the pieces of meat one by one, until they take on a little color. Add the onion, garlic and let it harden together with the meat. Add paprika, salt, bay leaves, vinegar, peeled tomatoes and hot water and simmer for an hour and a half. The hot peppers, cut into small slices are added to the goulash after an hour of cooking, and towards the end the potatoes are added. Also, the flour is mixed with a little water and added to the goulash, as well as the cream. The food is spicy and goes well with a glass of dry red wine.

The goulash recipe is a simple one, but each family has adapted it to their own tastes, and in some areas this dish is also made with beans or cabbage.

1. Chop the onion and finely diced red pepper. Heat 2-3 tablespoons of oil in a saucepan or kettle and briefly sauté the onion and pepper.

2. Clean the mushrooms with a clean towel from the earth and halve them. We put them over the onion and pepper and we harden them until they leave their juice.

3. Add the paprika, a pinch of pepper and a pinch of salt and let it boil slowly because the mushrooms will leave enough water.

4. Peel the potatoes and cut them into suitable cubes. I used red potatoes because they are less crumbly. We also put the potatoes in the pot.

5. Add a cup of water to the level of the potatoes but without drowning them. Put a lid on the pan and let it boil slowly until it drops and softens the potatoes, in 20-25 minutes. In the end, eventually, we add more salt and give it fresh greens.

I don't know if you've ever used barley in recipes, but I recommend, also for fasting, an excellent barley dish with mushrooms.

Goulash in the cauldron

This food, all over the world, is known to be Hungarian. The word goulash in Hungarian still means "cattle herder". In the past, this food was called goulash meat, meaning meat that is prepared by the shepherd. The first detailed description of the preparation dates back to 1787, signed by Jozsef Gvadanyi. The path taken by this food, on the way to becoming a celebrity, was not spontaneous, but a tradition created intentionally, as it happened in the case of many national symbols.

1 kg of beef
80 g lard
300 g red onion
20 g paprika (paprika)
1 kg of potatoes
140 g bell peppers
60 g fresh tomatoes
"csipetke" means "rags" prepared according to the recipe below

The meat, preferably juicy (breast, brine), is cut into cubes of 1.5-2 cm. Fry the chopped onion until golden. Reducing the heat under the pan, add the paprika, mix, add the meat immediately, add salt and continue frying.
After the liquid has evaporated, add the cumin, crushed garlic and a little water, continuing - under the lid - simmering, over a low heat. Stir occasionally and top up with water.
Meanwhile, cut the potatoes (firm variety), bell pepper and tomatoes into cubes of about 1 centimeter.
For "rags": from an egg, salt and 80 g of flour, knead a hard crust, spread on the board a sheet of approx. 1 mm thick and then breaks into irregular pieces, as big as a fingernail.
When the meat is almost ready and the juice has evaporated, add the potatoes and wait until they become glassy. Then complete with bone juice, tomatoes and peppers.
Boil together adding the "rags".
Fill it at the end with bone juice and check the seasoning.

Note: A "Kukta" pressure vessel can be used as a utility. The original goulash is prepared only in a cauldron. If you do not have Hungarian paprika (Szegedi, Kalocsai), look in the markets for the one in the Arad-Pancota region.

Lamb goulash, the traditional Hungarian recipe

Do your loved ones like lamb? Then you can prepare a delicious Hungarian lamb goulash recipe. It is ready in about two and a half hours, but you will have a tender, fragrant and nutritious lunch.

Ingredients for lamb goulash:

3 slices of bacon, cut into small pieces
2 medium onions, cleaned and cut into thin slices
900 grams of lamb, diced
2 tablespoons paprika
1 teaspoon salt
1 teaspoon cumin seeds
1 clove of garlic, cleaned and finely chopped
1 medium green pepper, sliced ​​and chopped
1 medium red pepper, cut into slices and chopped
1 cup of water
3 medium potatoes, peeled and cut into larger cubes
1 large, cut tomato

4 steps to prepare lamb goulash:

1. In a cast iron skillet, cook the bacon over medium heat until golden brown in a little vegetable oil. Using a spatula, remove the bacon on paper towels to drain the oil, but keep the one in which it was cooked in the pan.

2. Add the chopped onion to the pot and cook until soft. Remove the onion from the pot and set aside. Add the lamb and cook over medium-high heat on all sides until golden brown.

3. Put the bacon and onion back in the pot, together with the paprika, salt, cumin, garlic and half the amount of chopped peppers. Add water and bring to the boil. Reduce heat, cover and simmer for an hour and a half. Add more water if needed.

4. Mix the remaining peppers and potatoes and bring the composition to a boil. Reduce heat and simmer for another 20 minutes. Add the tomatoes, cook for 10 minutes or until the meat and vegetables are tender. Adjust the spices, if necessary.

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Beef goulash in a cauldron

  • 1.5 kilograms of beef
  • 2 kilograms of potatoes
  • 3 large onions
  • 3 red bell peppers
  • 2 hot peppers
  • 4 large tomatoes
  • 50 grams of lard
  • 2 tablespoons paprika
  • a grated spoon of cumin
  • a bunch of fresh parsley
  • a teaspoon of sugar
  • salt

Cut the beef into suitable cubes, peel the onion and cut it, do the same with the potatoes that are put in water so as not to darken, we also cut the bell peppers and the hot ones.

Heat the lard well in the cauldron, add the meat, stir from time to time and let it brown. Add onions and peppers, after a few minutes add the paprika and cumin, taking care not to burn it. Pour two and a half liters of water over this content and let it boil for about half an hour.

Add the potatoes and tomatoes when the meat is almost cooked, salt it, and if the water has dropped too much, add just enough to cover the ingredients in the pot. Add a teaspoon of sugar. Let it boil for half an hour. Season with salt and pepper and sprinkle with parsley on top.

Goulash recipes: 11 goulash recipes

Goulash, or guia as the Hungarians call it, is made in a cauldron and is more than a thick soup. It is better a beef dish, the original recipe, onion, paprika, bell pepper and another hot, red, a little cumin and green parsley.

All ingredients must mix their flavors in the cauldron placed on the pirostrii. Goulash is a Hungarian culinary dish that has gained the attention of gourmets in Cheia, Serbia, Romania, etc.

1. Goulash recipe in a cauldron

Ingredients goulash in a cauldron

1 tablespoon of paprika, good quality

2 tablespoons red pepper paste

1 liter of tomato broth

2 kg of potatoes, clean and cut into cubes

3 carrots and 3 parsley-root - optional

a grated spoonful of crushed cumin

chopped green parsley to sprinkle, finally

for dumplings:

1 egg, semolina and flour in equal amounts, until a suitable dough is obtained

How to prepare goulash in a cauldron

For a start, I removed the mouse and degreased it, cutting the bacon into strips. I cleaned the vegetables and chopped them very finely. Melt the bacon in the cauldron. After the scallops have browned, take them out and put the onion in the lard in the cauldron, when it becomes glassy, ​​then put the paprika. Stir quickly and immediately quench with hot water - the paprika is not allowed to caramelize because it changes its taste. Put the meat, bay leaf, crushed cumin, salt and pepper.

When the ciolan boiled, I took it out of the pot and deboned it. Add the potatoes, the meat cut into suitable pieces and the pepper paste.

When the potatoes were boiling, I added the broth and tasted the juice, matching the taste of salt and pepper. I beat the egg with a little salt and added, one by one, a spoonful of semolina, then one tablespoon of flour, until I got a thick dough. With a teaspoon, I put the small pieces of dough in the goulash and boil for 7-8 minutes.

2. Calf goulash recipe

Ingredients veal goulash

Beef preferably, pulp,

Potatoes: for half a kg of meat a kg of potatoes.

Vegetables: carrots, parsley root, peppers, greens, donuts, onions 4-5 large pieces.

Preparation of veal goulash

Chop the ingredients into suitable pieces. Heat the lard, then fry the meat well until golden, then add the vegetables, onions, add a little more water so it doesn't stick and let it harden. After frying the ingredients, pour water, let it boil then add the potatoes, and let it boil over low heat.

When the potatoes are soft, add the spices, taking care to put the hot pepper only at the end.

3. Pork goulash recipe

How to prepare pork goulash

Melt the lard in a large bowl, put the cut meat into pieces and let it brown. Once they have caught a slight crust, the pieces of meat are removed and kept warm.

Put the chopped onion and fish in the remaining lard. After it is golden, add the garlic, the carrot (given through the large grater), the sliced ​​tomatoes and the pieces of meat. Add paprika, cumin, salt, pepper, sugar and pour enough water to cover the food.

Let the saucepan simmer over low heat. When the meat is almost cooked, pour another cup of hot water and add the potatoes cut into quarters.

Before serving, add sour cream and green parsley.

4. Hungarian goulash recipe

Ingredients Hungarian goulash

1.5 kilograms of beef

4 fleshy tomatoes (or 2 canned peeled tomatoes)

2 tablespoons paprika

2-3 bay leaves (optional)

a bunch of parsley that pops up how fresh and raw it is

Hungarian goulash preparation method

Cut the beef into cubes appropriately as large as a man's mouthful. Peel an onion and cut it into small pieces. Peel the potatoes and cut them into large cubes. Let the potatoes in a bowl of water not darken. Peel a squash, grate it and cut it into large squares. Do the same with the small ones but cut them smaller. Make the fire. Drink a beer.

Heat the lard in a cauldron and, after sizzling well, add the beef. Stir vigorously for a few seconds to brown well until the meat begins to release its juice. Don't fret that it's a sin of God. Let the meat stick to its mixture, let it simmer. When all the juice has dropped and the meat starts to fry in fat again, add onions and peppers and cook them skillfully. When they start to soften, add the paprika and cumin seeds (ground or whole). Let them brown too. But be careful not to burn them. Extinguish with about two and a half liters of water and simmer for about half an hour. Have another beer.

When the meat is almost cooked, add the potatoes and tomatoes (cut into generous pieces), being careful not to burn yourself (don't forget that you have already drunk two beers! Leave it easier). Gently salt the mixture and if there is too little liquid, add more. Do not overdo it with water. Ingredients should be covered to the limit. Add the teaspoon of sugar to cut from the tomato sauce.

Let the goulash boil for about half an hour. The meat should be soft, the potatoes boiled, and the stew thick and tasty. Top with salt and pepper. If you want it thicker, you can tie the stew with a little flour mixed with cream or tomato juice. Just make sure the flour is well incorporated into the liquid before pouring it into the goulash.

Serve with chopped parsley on top, a slice of black pita, a hot pepper and a tablespoon of sour cream next to it.

5. Potato goulash and smoked recipe

Ingredients potato goulash and smoked

Method of preparation potato goulash and smoked

Fry finely chopped onions in a pot. When the onion is hardened, add the smoked pieces, salt, pepper to taste. When it drops, add enough water to cover the meat. Cook the meat over low heat for a long time (at least 20 minutes).

When the meat is tender, add the broth and the potatoes cut into pieces about twice the size of the smoked pieces. Add plenty of sweet paprika, marjoram and a little chopped cumin.

6. Goulash recipe with cabbage and smoked

Ingredients goulash with cabbage and smoked

2 large carrots cut into rounds / cubes

- 2 large onions, finely chopped

- 1 diced yellow bell pepper

- 1 diced red bell pepper

- 1 finely chopped parsnip root

- 2 finely chopped parsley roots

- 4 diced potatoes

- 700g chopped sauerkraut

- 500g boneless smoked ciolan

- 2 tablespoons spices for goulash

How to prepare goulash with cabbage and smoked meat

First we choose a large pot, roomy for all the ingredients, in which we heat the oil. Saute onions until translucent, then add peppers and sauté until soft. Remove from the heat, add the spices, paprika, pepper paste, carrots, parsley, parsnips. Mix well and pour enough water to cover everything. We put the pot on the fire again and let it boil over medium heat, stirring from time to time, until the vegetables are al dente (the morvoc is soft, it can be bitten, but it is not cut with a spoon) and the liquid has been reduced by half.

Then add the meat, passata, mix and simmer for another 20 minutes. Then add the cabbage, mix well and cook for another 20 minutes. Season with salt and pepper and the food is ready.

7. Sheep goulash recipe

Sheep goulash ingredients

How to prepare sheep goulash

The mutton is cut into pieces, browned, finely chopped vegetables and added. Add enough water to cover the vegetables. Let it boil for about 30 minutes, then add the broth and salt. Let it boil for a few more minutes.

Beat the eggs with flour and a little water. Pour over food. Stir and remove from heat.

8. Goulash recipe with dumplings

Ingredients goulash with dumplings

½ teaspoon paprika

How to prepare goulash with dumplings

Cut the onion into thin slices and brown a little in oil, then add the meat cut into suitable pieces. Stir occasionally to avoid burning. When it starts to brown, add the paprika, broth, salt and a little water.

Bring to a simmer, adding a little water from time to time, until the meat is tender. Separately, rub a tablespoon of butter, an egg, flour, a little water and salt. Mix everything well. Take a teaspoon of the paste and release the dumplings in boiling water. Let it boil for 10 minutes. Drain, scald in butter and put in food or serve as a garnish.

The food must be served very hot.

9. Turkey goulash recipe

Ingredients turkey goulash

400 g turkey breast, cut into small pieces

1 tablespoon olive oil

1 teaspoon crushed cumin leaves

100 g of small, sliced ​​mushrooms

2 teaspoons Worcestershire sauce

200 g chopped tomatoes (canned)

4 tablespoons Greek yogurt

How to prepare turkey goulash

Fry the turkey meat in hot butter with oil for about 6-8 minutes on all sides. Put the onions, garlic and cumin in the fat of the steak and leave for a few minutes, then add the mushrooms and fry 4-5 handfuls.

Add the brandy, wine, paprika, Worcestershire sauce and rosiille and simmer for 3-4 minutes.

Finally, put the yogurt and turkey on top and let them heat up. Stir in salt and pepper and serve with pilaf.

10. Beef goulash recipe

Beef goulash ingredients

2 tablespoons tomato paste

100ml cooking cream from Milli

For dumplings:

How to prepare beef goulash

Chop the onion and fry in oil until soft.

Add the diced beef and let it brown until it changes color. Sprinkle the meat with a little salt and pepper. Add the paprika and quench with 2 cups of water / soup. Add chopped garlic, pepper and grated sausages. Put the lid on the pan and cook for 50 minutes. We mix them from time to time.

At the end add the tomato paste and cream and mix. Let it boil for another minute.

Preparing dumplings:

Beat 2 eggs with salt and a teaspoon of butter, add 100 ml of water and then flour until you get a soft but thick dough, then I added the oil.

Boil a pot full of water with 1 teaspoon of salt, put the dough in a plastic bag and cut a small corner into the bag. Let the water into small pieces of dough. use, the dumplings fall through the holes of the instrument into the water), let it boil for a few minutes, when it rises to the surface, they are ready.

Remove with a spatula from the water, drain well and then put in the goulash to absorb the sauce.

11. Chicken goulash recipe

1 bunch of fresh parsley

a hot ground pepper powder

How to prepare chicken goulash

Wash the chicken legs and remove the skin, then peel the onion and cut it into scales. Put oil in a saucepan and sauté the onion and after it turns golden, add the chicken.

Fry the meat until well browned and then add the finely chopped paprika, pepper and tomato. Season to taste and add a glass of water, simmering for about half an hour.

Meanwhile, cut the potatoes, carrots and parsley root into small cubes and place them over the meat. After seasoning the goulash with hot peppers and salt to taste, add another liter of water and leave the food on low heat covered with a lid.

When the food is well cooked you can also add dumplings prepared from egg and flour or you can season it with a little flour folded with water.

When the chicken goulash is ready, sprinkle with finely chopped green parsley and taste by adding spices if needed.

Goulash in the cauldron. A traditional Hungarian recipe with perfect taste!

& # 8220The kettle & # 8221 is a Hungarian dish, which resembles a dense soup, prepared from meat, potatoes, smoked meat, onions, bell peppers and hot peppers. The goulash is absolutely delicious, has a rich and aromatic taste, is spicy and very appetizing. This food is quickly prepared by the open fire and is ideal for a picnic with friends. Enjoy the goulash with pleasure!


-1 kg of pork (neck, leg, ribs)

-0.5 kg of chicken (thighs, wings)

-0.5-0.7 kg of smoked meats (salami of various types)

-0.5 kg of red bell peppers

-salt, black pepper, spices, bay leaves, allspice, ground paprika & # 8211 to taste

1. Cut the raw and smoked bacon and melt them in a hot pot.

2. Peel a squash, grate it and squeeze the juice.

3. Peel the onion and cut it.

4. After the bacon has melted, add the whole garlic cloves, chopped onion and grated carrot.

5. After the vegetables are simmered, add the pork and chicken and simmer, stirring constantly.

6. Cut the tomatoes crosswise and scald them with boiling water. Peel a squash, grate it and put it in a cauldron.

7. Cut the peppers into strips and add them to the pot. Tighten all ingredients well.

8. Cook the goulash quickly over high heat for about 10 minutes.

9. Add the chopped smoke, then the potatoes and a little water. The water only needs to cover the meat and vegetables.

10. You will get a dense goulash. Add the hot pepper, salt and spices to taste. When the potatoes are cooked, add the chopped greens & # 8211 the goulash is ready!


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