Hungarian goulash (Steba DD2 pressure cooker or just in a saucepan)

Category: Meat dishes
Kitchen: Hungarian
Hungarian goulash (Steba DD2 pressure cooker or just in a saucepan)

Ingredients

Beef 1200 g
Bulb onions 2 pcs. (large)
Garlic 6 teeth
Processed pork fat / vegetable oil for frying
Caraway 2 pinches
Dried marjoram 2 pinches
Ground paprika 2 tbsp. spoons
Ground black pepper taste
Salt taste
Tomatoes 3-4 pcs.
Potatoes 2 medium
Bell pepper 2 large
White cabbage 600 g
Meat broth (option) 2 glasses

Cooking method

  • But Martin considered European cuisine to be the pinnacle of culinary, mercifully including all of Russia with Siberia and the Far East in Europe. What can compare, for example, with real Hungarian goulash - no, not with that miserable mixture of potatoes and meat that will be served in a Russian restaurant, but with a thick spicy soup filled with the spirit of wigs and sweet peppers, burning the mouth and warming the body? S. Lukyanenko
  • Something on the street got colder than summer, let's try to cook this version of the famous Hungarian goulash, it is hearty, but at the same time light and very, very fragrant.
  • Meat. The original recipe uses fatty beef brisket, but I like it a little more. This time I have such a wonderful piece
  • Hungarian goulash (Steba DD2 pressure cooker or just in a saucepan)

  • Hungarian goulash (Steba DD2 pressure cooker or just in a saucepan)
  • So let's get started
  • 1. Rinse the meat, dry it, cut into small cubes. Peel and chop the onion and garlic.
  • 2. Heat pork fat or vegetable oil in a frying pan and fry the meat over high heat until golden brown. If you are making half a portion - feel free to fry in Shteba on the Fry program. But if there is a lot of meat, it is better in a pan, so it's faster.
  • Hungarian goulash (Steba DD2 pressure cooker or just in a saucepan)
  • 3. Transfer the meat to a multicooker bowl (I usually use Teflon, but you can also use a steel one), add onion, half of the garlic, cumin, marjoram, paprika, salt and pepper, pour 1 cup boiling water and turn on the Meat 0.7 mode for 30 minutes ...
  • If you cook without a multicooker, you need to add 2 cups of water and simmer under the lid for about an hour (or preferably 1.5 hours) over low heat. Or the same amount of time in the oven at 180 degrees.
  • 4. Scald tomatoes with boiling water, peel, cut into cubes or grate on a coarse grater. Peel the potatoes, cut into small cubes. Peel the bell peppers from seeds and partitions, cut into strips. Chop the cabbage finely.
  • 5. At the end of the Meat program, wait until the temperature drops to 90 degrees, forcibly release the residual pressure. Put potatoes, peppers and cabbage in a bowl of meat and turn on Vegetables 0.7 for 10 minutes.
  • If cooking without a multicooker, add 2 more cups of broth or water and cook over medium heat until the potatoes are soft (about 25 minutes).
  • 6. At the end of the Vegetables program, wait until the temperature drops to 90 degrees, forcibly release the residual pressure. Put the tomatoes and the remaining garlic in a bowl, bring to a boil on any program and simmer under the lid at 95 degrees for 10 minutes.
  • That's it, your delicious goulash is ready!
  • Hungarian goulash (Steba DD2 pressure cooker or just in a saucepan)

The dish is designed for

10 servings

Time for preparing:

1 - 2.5 hours depending on the technique used

Cooking program:

Multi-cooker-pressure cooker, stove, oven.

Note

The traditional Hungarian dish - goulash - can be attributed to both soups and main courses. If you want to make a Hungarian-style thick soup, just add more stock to the pot. When cooking in a slow cooker, I do not add broth at all, there is enough liquid in vegetables, a lot of sauce is obtained.
Like many similar dishes, goulash tastes better the next day.
The source of the recipe is a series of Cuisine of the peoples of the world from Komsomolskaya Pravda, volume 26 "Eastern European cuisine"

Longina
I also became interested in Hungarian goulash and I have a question: why are there so few potatoes? I understand that I can add as much as I want, but I would like to hear the rationale. In other recipes there were 6pcs, 5pcs and that seemed to me a little ... Or am I mistaken?


Added Wednesday 07 Sep 2016 08:41 PM

I didn't notice right away, it turns out there are still 600g of cabbage.
Lerele
And Lukyanenko has no cabbage in the recipe
I know why, because the acquaintance with this goulash began precisely with its recipe.
It’s probably delicious with cabbage too.
SvetaI
Longina, Lerele, thanks for responding. It seems to me that the trick of this recipe is in the cabbage. It adds saturation and potatoes fade into the background. And the dish turns out to be satisfying, but light, oddly enough it sounds.
In general, goulash, like borscht, seems to be the same, but each housewife has her own.
Try this option, you might like it.
Masinen
SvetaI, Svetlana, how is it that such an excellent recipe was lost !!!
Disorder

Now they raised it, which is very good
SvetaI
Mash, I'm so glad!
Masinen
Svetlana, I put it in a queue for myself, well, a very good recipe Even beef seems to be in the freezer))
I need to please my husband and cook goulash)
SvetaI
I really, really hope you all like it
Albina
Quote: Masinen
SvetaI, Svetlana, how is it that such an excellent recipe was lost !!!
It's good that he was rehabilitated on time. We're not particularly beef lovers. If suddenly, I will try to cook.
SvetaI
We also eat little beef. Here, perhaps, only in this goulash, well, in minced meat mixed with pork.
But here - only beef.

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