Why Goulash in Soviet catering was amazingly tasty

How to cook goulash with gravySo that it tastes like it once did, like old, time-tested recipes? Do you need to shovel a bunch of recipes or ask the older people who worked in the catering department at the time?



No way! There's no need to reinvent the wheel. Just look at the technology maps that were used 30-40 years ago. It's all described. We have one such recipe for goulash. Meaty, delicious. We advise you to repeat it once, we promise, all home appreciated!

How to cook goulash with gravy Ingredients

• 1800–2200 g of meat (pork less, beef more)
• 100g ghee animal fat
• 300g onions
• 200g tomato puree
• 60g flour
• salt, pepper
• bay-leaf

Preparation

1. First of all, cut the meat in pieces for 20-30 g. Of course, not the most beautiful parts are taken for goulash, so it will not work out with a cube. But you try to make the pieces the same, it's important.
   
   
   
   
2. Take 80 grams of ghee and roast the meat to the crust at the edges on a high heat.
   
   
   
   
3. In parallel, passer in soteinika tomato puree for 10 g of fat. Passerage should last from half an hour to 50 minutes.
   
   
   
   
4. Pour roasted meat with broth or boiling water, send tomato puree there and cover it tightly with a lid. Carcasses goulash on a slow fire for about an hour.
   
   
   
   
5. Meanwhile, chop the onions and passer them on to the remaining 10g of fat, adding salt, flour and spices. The result should be a thick sauce.
   
   
   
   
6. After the meat is extinguished for an hour or more, add this sauce and carcasses under the closed lid for another half an hour. 5 minutes before ready, do not forget to add a bay leaf. The dish is ready!
   
   
   
   

Such a long and careful preparation gives its fruits: goulash turns out very tender, with appetizing gravy and good taste. And although the classic "Hungarian goulash" is considered, in fact, a thick soup, our version can be combined with various side dishes, for example, with boiled rice or potatoes.



The texture of the meat will be soft, malleable, but it will not creep. A beautiful, hearty dish will give strength and a positive attitude for the whole day. Bon appetit!