КАК ФРАНЦУЗ ГОТОВИТ ВЕНГЕРСКИЙ ГУЛЯШ ИЗ ГОВЯДИНЫ

Summary

In this video, a skilled chef shares a delicious recipe for a traditional Hungarian goulash, featuring tender beef stewed with fresh vegetables, aromatic spices, and a rich broth. The dish is enhanced with homemade pasta, meticulously crafted from flour, eggs, and water. The chef demonstrates each step, from browning the meat to preparing the sauce and cooking the pasta. He also provides tips on how to achieve the perfect texture for both the stew and pasta. The result is a comforting, hearty dish with layers of flavor, garnished with crispy peppers for added texture and freshness.

Takeaways

• 😀 The recipe demonstrates how to make Hungarian goulash, focusing on searing beef and slow-braising it with vegetables and spices.
• 😀 Beef should be cut into cubes (about 35g each) and seared in batches to create a good crust for flavor, not overcrowding the pan.
• 😀 Vegetables like carrots, onions, and bell peppers are chopped and sautéed, with tomatoes being peeled using a blanching method for the goulash.
• 😀 The key spices used in the goulash include paprika (smoked and/or spicy) and garlic, which enhance the depth of flavor.
• 😀 Red wine is added to deglaze the pan and improve the richness of the sauce, along with beef stock for a hearty base.
• 😀 After braising in the oven, the meat becomes tender and the sauce thickens naturally without needing to add flour or other thickeners.
• 😀 Homemade pasta is made using flour, eggs, and water, kneaded into a dough, rolled out, and cut into small shapes for serving with the goulash.
• 😀 The pasta dough should rest before being boiled in salted water, with turmeric optionally added for color.
• 😀 A garnish of fresh bell pepper slices is used to add texture and color to the final dish, balancing the richness of the goulash.
• 😀 The dish is served traditionally with pasta, but the video encourages flexibility with textures, like using soft or crispy peppers depending on preference.
• 😀 The goulash recipe emphasizes patience, with a slow cooking process that allows the flavors to meld together over hours of braising.

Q & A

What is the dish being prepared in the video?

The dish being prepared is a Hungarian goulash, a type of stew that includes beef, vegetables, and spices.

What is the key ingredient in Hungarian goulash?

The key ingredient in Hungarian goulash is beef, typically from the shoulder or other cuts with a lot of collagen, which makes the stew rich and flavorful.

How is the meat prepared before cooking?

The meat is cut into cubes, around 35 grams each, and then browned in a pan to develop a flavorful crust.

What vegetables are used in this goulash recipe?

The recipe uses onions, carrots, bell peppers (green and red), and tomatoes. The tomatoes are peeled before being added.

What spices are used in the goulash?

The spices used include paprika (both smoked and hot), garlic, and a variety of peppers for added flavor.

How are the tomatoes prepared in this recipe?

The tomatoes are briefly blanched in hot water to peel off the skin easily, and then chopped into small pieces before being added to the stew.

What type of broth is used for the goulash?

A rich beef broth, preferably made from bones, is used to simmer the goulash, providing depth and flavor to the dish.

What is the role of wine or vinegar in this recipe?

Wine is used for deglazing the pan, adding acidity and enhancing the flavors of the stew. If wine is unavailable, a little vinegar can be used as a substitute.

What type of pasta is served with the goulash?

The goulash is served with homemade, small pasta. The dough for the pasta is made from flour, eggs, and water, and then rolled and cut into small pieces.

What is the cooking method for the goulash?

The goulash is simmered slowly for 2-3 hours to tenderize the meat and allow the flavors to develop. It can be cooked on the stove or finished in the oven.

How is the goulash served?

The goulash is served with freshly made pasta, garnished with crispy fried peppers for added texture, and accompanied by roasted potatoes.