Beef goulash - delicious thick soup

Goulash is a national Hungarian dish. Now it is popular all over the world. Some recipes were supplemented with other ingredients, and they began to differ slightly from the classical version. Soup goulash from beef can replace a full dinner, combining the first and second course.

For its preparation we need the pulp of beef. It should be well washed, dried and cut into medium cubes. We cut small onions in small pieces and fry in a pan with the addition of smaltz. When it becomes a golden color, you need to pour the paprika. All is well mixed, so that onions, paprika and fat mix well.

Now add to the frying pan the chopped meat, as well as salt and spices to taste. Fry the meat over a large fire to form a brown crust. After that, pour a little water into the skillet and simmer the meat for about an hour.

In the meantime, prepare the rest of the ingredients. We cut an arbitrary form of carrots. Also cut the sweet pepper. Garlic must be cleaned and chopped, tomatoes cut into cubes. If you do not like, when the dish contains tomato skins, they should be blanched. For this, we lower them for five minutes into boiling water, then transfer it into cold water. Do not forget to cut the cuticle crosswise in front of these actions. After these simple manipulations, it can be easily removed.

When the beef goulash is extinguished, it is necessary to add chopped vegetables to it and add a little hot water. We extinguish about 15 minutes. In the meantime, you need to clean and cut the potatoes into cubes. We add it last. Cover the dishes with a lid and wait for the potatoes to be ready. After that, turn off the goulash from beef, but on the table we serve after a while. This dish should be infused. We have prepared a real Hungarian goulash. Thanks to paprika and tomatoes, it has a beautiful rich color.

If you want to make hot from beef, then this dish is the best option. Goulash is very nutritious and nutritious, but it is prepared easily and quickly.

And now we'll make a beef goulash in Austrian. For its preparation we need about 700 grams of beef. It is better to take a fresh or even steam. It must be thoroughly rinsed and dried using a paper towel. Next, cut the meat into small cubes to make it convenient to eat. Now 3-4 heads of onions are cleaned and cut into thin rings. The lemon zest is rubbed into a separate bowl and laid aside for the time being.

We will also need 700-800 ml of beef broth (it can be replaced by diluted cubes). We put a pan on the fire and fry the onion until it becomes transparent. Add to it two tablespoons of paprika and mix well. Now pour in a tablespoon of vinegar and two tablespoons of broth. We put the meat into a skillet and add salt. Sprinkle with the lemon rind. Next, you need to clean the garlic (you can do it in advance) and squeeze it through the press into a frying pan. Goulash beef from this combination of ingredients is incredibly fragrant. All is well mixed and covered with a lid. We leave our dish to stew for about 40 minutes. Sometimes you need to stop goulash and add broth so that it does not burn.

Serve goulash from beef with macaroni or mashed potatoes. This time we cooked it without potatoes and not very liquid consistency. If desired, in the same dish you can add chopped potatoes and a little broth. Then the goulash from beef according to the Austrian recipe will turn out in the form of soup.

In the classic recipe for this dish is necessarily paprika, meat and a large number of vegetables (onions, sweet peppers, garlic and tomatoes). Before serving, let it brew and soak up the aroma of spices and other ingredients.