Bob goulash recipe with beans. Bob - goulash - cooking club

Hungarian thick soups occupy an honorable place in world cuisine. Fragrant, rich bean goulash with several types of meat, beans, smoked ribs and traditional chips captivates with its rich taste. It's perfect for a winter lunch. Bob goulash is so hearty and rich in taste that it simply does not make sense to cook a second course on this day. It alone is enough to replace both the first and second. There is no single recipe for bean goulash, each housewife prepares it in her own way. Someone takes a mixture of pork and beef, someone cooks with sausages, someone with ribs. Initially, it was prepared in a large cauldron of 10-15 liters, on a fire. And today, my version of bean goulash for cooking at home.

Pork leg broth:
leg (pork leg or lower part of pork knuckle) - 1 pc.
water - 2.5 ... 3 l
onion (whole) - 1 pc.
carrots - 1 pc.
bay leaf - 2 pcs.
black pepper (peas) - 5 pcs.
bean goulash:
fat (pork) - 3 tbsp. l.
onion - 200 gr.
carrots - 200 gr.
pork - 300 gr.
pork ribs (smoked) - 300 gr.
beans (dry, "black eye" from Mistral) - 1 stack.
Bulgarian pepper (red) - 150 gr.
sweet paprika - 3 tsp
cumin (crush in a mortar) - 1/2 tsp
salt
potatoes - 300 gr.
garlic - 3 teeth
parsley
chipette
chicken egg - 1 pc.
salt - 1 pinch
wheat flour / flour (approximately, maybe a little more) - 1/2 stack.

To make bean goulash, use any white bean. I chose Mistral Black Eye Beans. Soak it overnight in water and boil until half cooked (about 30 minutes).
Pour the pork leg or part of the pork knuckle with cold water, add the onion directly in the husk, peeled carrots, a couple of bay leaves and a few peppercorns. Bring to a boil, remove the foam, and simmer for about 2 hours on low heat until the pork leg is tender.
Strain the broth, remove the vegetables and spices, remove the meat from the pork leg.
Vegetables in bean goulash are cut coarsely. Chop the onion.
Coarsely chop the carrots.
Cut the pork meat into pieces. You can take pure pulp or meat with small cartilage (like mine).
Heat pork fat in a deep saucepan (you can replace it with vegetable oil). Fry the meat with onions and carrots over high heat for about 10 minutes, then add coarsely chopped bell pepper. Pour dry paprika and crushed cumin in a mortar, stir.
Add the half-cooked beans, pour in the broth, salt to taste and cook at a gentle boil for about 30 minutes.
Coarsely chop the peeled potatoes.
Cut the smoked pork ribs into large pieces.
Add it all to the soup. Add the meat cut from the pork leg to this. Simmer over low heat for another 30 minutes.
In the meantime, prepare the chips.
Whisk an egg with a pinch of salt in a bowl
Add as much flour as the egg will take (half a cup to a full cup, depending on the size of the egg).
Knead the dough well and leave it covered with a bowl for 15-20 minutes.
Form a chipette. To do this, pinch off small pieces of dough from the dough, and roll them between your palms into small oval-shaped dumplings.
By the way, the word "chipetke" comes from the Hungarian word "chipkedni", which means to pinch. And this word is not inclined.
Add the chips to the bean goulash, boil for another 5 minutes. and season the soup with chopped garlic. Remove from heat, let stand covered for about 15 minutes.
Serve sprinkled with parsley.
Joetvagyat!!! It means "bon appetit" in Hungarian.

Source and step by step photos

For most people, goulash is pieces of meat stewed in gravy. However, the original dish was a thick, rich soup. It was cooked by Hungarian shepherds to get enough and keep warm while grazing. Today, goulash can be both the first and second course, depending on the recipe, consistency, and you can cook this food not only on the stove.

What is Hungarian goulash

Gouyash (in Hungarian) is the national soup of the Hungarians, which has a thick texture and spicy taste. The recipe for goulash was invented by shepherds who cooked it in large cauldrons over a fire while grazing cattle. The density, richness and spiciness of the dish were its essential qualities, allowing the shepherds to get enough and warm up, being in the open air. In fact, this food is a cross between a stew and a soup.

Traditionally, Hungarian soup is made with beef, but today there are many other versions of the dish that use different types of meat, poultry and even fish. In addition, the recipes contain potatoes, carrots, sweet peppers and onions, often celery, tomatoes, mushrooms and legumes. An obligatory component is fragrant seasonings and spices: zira, rosemary, cumin, coriander, paprika, garlic and hot pepper.

In Hungary, goulash is served with chips (from the word “pinching”) - these are peculiar dumplings made from flour, salt and eggs. After kneading the dough, small pieces of irregular round shape are torn off from it, dried in the open air and served for dinner. Sometimes chipettes are cooked together with Hungarian soup or pre-fried and then brought to readiness in goulash.

In different parts of Hungary they prepare goulash soup in different ways, they call it in their own way:

For example, a goulash recipe without flour and sour cream, with juicy pieces of meat, sometimes with fish or crabs, is a pörkölt, it looks more like a stew.
Mushrooms, sour cream mixed with cream, flour are added to paprikash, and white meat is always used.
Hungarian bograch is often cooked with beans, which makes it more satisfying, nutritious.
Tokan is similar to pörkölt, but it has a lot more paprika, mushrooms and several types of meat, but no sour cream.

Hungarian goulash recipe

Hungarian chefs are convinced that the right goulash can relieve stress and cure some diseases, but in addition to food, you need to put your soul into the soup and cook (or stew) it in a good mood. Traditionally, the dish is cooked on a fire in the open air, where, along with spices, it absorbs the aromas of nature.

Modern Hungarian housewives have learned to reproduce goulash recipes in an ordinary kitchen, using both a stove, an oven and even a slow cooker. Some dishes are high-calorie, but so tasty that this is not a reason to refuse them. If you decide to cook real Hungarian goulash for the first time, use step-by-step recipes with photos.

Classic Hungarian beef goulash

Time: 3.5 hours.
Servings: 7 persons.
Calorie content of the dish: 110 kcal / 100 g.
Destination: for lunch.
Cuisine: Hungarian.
Difficulty: medium.

Having prepared classic Hungarian goulash, you can feed the whole family with just one dish. This recipe uses the traditional meat for this soup - beef. To make it richer and tastier, use the shank or shoulder blade. For additional fat, flavor, you can add a small piece of smoked lard or bacon.

Ingredients:

beef (without bones) - ½ kg;
potatoes - 0.6 kg;
pepper (Bulgarian), tomatoes, onions, carrots - 2 pcs.;
garlic cloves - 2 pcs.;
paprika (dried) - 4 tbsp. l.;
cumin - 10 g;
salt, black pepper - to taste;
egg - 1 pc.;
flour - 80 g.

Cooking method:

Finely chop the onions, sauté until transparent in oil, heated in a thick-walled saucepan or cauldron. If using lard (bacon), melt the fat and use instead of butter.
Pour in the carrots cut into small cubes, mix.
Grind the garlic with a knife, add together with paprika, caraway seeds to the cauldron.
Cook, stirring constantly, until vegetables soften.
Add meat cut into medium-sized pieces, pour in a little boiling water. The water should not completely cover the food. Stir, cover and simmer for about 1.5 hours, periodically adding boiling water.
Prepare the chips: combine the flour with the egg, a pinch of salt and knead the dough. Wrap in foil, put in the refrigerator.
When the beef is almost ready, add the potatoes, chopped into small cubes. When the vegetable is half cooked, add sweet peppers, tomatoes, chopped in the same way, spices.
Stir, simmer for 20 minutes. Pour in boiling water to bring the soup to the desired thickness. Simmer until all ingredients are ready. Turn off, let it brew for about a quarter of an hour.
Pinch off small pieces from the total mass of the dough, cook separately or put in goulash 10 minutes before the end of cooking.

Hungarian goulash in a slow cooker

Time: 2 hours.
Servings: 5 persons.
Calorie content of the dish: 132 kcal / 100 g.
Destination: for lunch.
Cuisine: Hungarian.
Difficulty: medium.

The recipe for Hungarian beef goulash in a slow cooker differs from the classic one in the absence of potatoes, and the cooking sequence is the same. Sweet peppers use red, it will give the dish a beautiful shade. If you do not have tomatoes, you can replace them with tomato paste, but keep in mind that the goulash will turn out not so tasty and juicy.

Ingredients:

beef - 0.6 kg;
sweet pepper, onion, carrot, tomato - 1 pc.;
garlic cloves - 4 pcs.;
flour - 25 g;
paprika (dried) - 1 tsp;
black pepper, salt - to taste.

Cooking method:

Fry the finely chopped onion and meat, cut into small cubes, on the “Baking” program.
After 10 minutes, add carrots, cut into quarter-rings.
Chop into strips, and then add the sweet pepper, minced garlic with a press. Stir, continue frying.
Grind and stew tomatoes in a pan until a porridge-like consistency. Pour the flour, mix, and after 2 minutes, pour the mass into the multicooker bowl.
Add spices, a little water, cook the Hungarian soup on the "Stew" mode for 130 minutes.

Time: 4 hours.
Number of servings: 13 persons.
Calorie content of the dish: 169 kcal / 100 g.
Destination: for lunch.
Cuisine: Hungarian.
Difficulty: medium.

To prepare bograch, you will need several types of meat, lard, smoked sausages and ribs. The word "bogrács" in Hungarian means a pot, that is, traditionally the dish is cooked in this container. Some bograch recipes contain beans or semi-dry red wine. The dish has a burning taste, as paprika, black pepper, chili and garlic are added to it.

Ingredients:

veal - 0.7 kg;
pork (shank) - 0.8 kg;
smoked sausages, smoked ribs - 0.25 kg each;
lard - 150 g;
carrots - 1 pc.;
onions - 3 pcs.;
potato tubers - 5 pcs.;
Bulgarian pepper - 2 pcs.;
tomatoes - 4 pcs.;
garlic - 1 head;
greens - 1 bunch;
sweet paprika - 2 tbsp. l.;
chili, black pepper, salt - to taste;
wine (dry red) - 150 ml.

Cooking method:

In a cauldron, melt the fat from the bacon cut into strips, fry the chopped onion to a golden hue, add paprika.
Add veal, cut into medium-sized slices, shank, ribs, divided into separate parts with bones and meat.
Fill with water so that the products are completely covered. Boil for 2.5 hours over medium heat, adding water as it boils away.
Remove the drumstick, and add chopped carrots to the soup.
Disassemble the cooled shank, separating the meat from the bone, cut it into small pieces. Add to the cauldron along with chopped garlic, potatoes, peppers, smoked sausages, cut into medium cubes. Add spices, stir.
After 10 minutes, add the tomatoes, chopped into cubes, finely chopped greens, pour in the wine. Cook another 7-8 minutes.

Time: 4 hours.
Servings:
Calorie content of the dish: 177 kcal / 100 g.
Destination: for lunch.
Cuisine: Hungarian.
Difficulty: difficult.

By the name of this dish, it is already clear that the recipe contains beans, or rather beans (white or red). With it, the goulash will already turn out to be satisfying, so you can not put the potatoes. If you don't find smoked ribs, feel free to replace them with smoked sausages. Beans must first be soaked, filled with cold water, and changed twice so that the beans do not sour.

Ingredients:

pork shank - 0.7 kg;
beef, potatoes - 0.3 kg each;
smoked ribs, onions - 0.25 kg each;
pork fat - 100 g;
beans - 2 tbsp.;
carrots, sweet peppers, parsley root - 2 pcs.;
celery (root, 2 cm long) - 1 pc.;
garlic - 1 head;
tomato paste, paprika (ground) - 2 tbsp. l.;
flour - ½ tbsp.;
egg - 1 pc.;
chili, bay leaf - 2 pcs.;
water - 5 l;
salt - to taste.

Cooking method:

In a 5-liter container, boil pork with beef, bay leaf and onion for half an hour. Remove the meat, separate the pulp, and strain the broth. Discard the onion and parsley.
Put the meat back into the broth, add the beans, cook for an hour.
Melt the fat in a cauldron, sauté the remaining chopped onion in it. Pour in paprika, pour in 1 ladle of broth, add sweet pepper, chopped into small cubes, tomato paste. Simmer until smooth.
Pour the roast into a container with meat, add the ribs, cut into pieces, cook for 30 minutes.
Add chopped parsley root and celery, carrots, cut into small pieces, boil for another 15 minutes.
Pour the potatoes, cut into medium-sized cubes, and after a quarter of an hour - the garlic, passed through the press. Salt the Hungarian soup.
From flour, eggs, a pinch of salt, knead the dough into chips. Divide it into small pieces (with your hands), add to the goulash along with thin chili rings. After 7 minutes, remove the dish from the stove.

Time: 1 hour.
Servings: 10 persons.
Calorie content of the dish: 104 kcal / 100 g.
Destination: for lunch.
Cuisine: Hungarian.
Difficulty: easy.

To prepare paprikash, you will need white meat (chicken, veal, lamb), which will be stewed in sour cream sauce. Other types are not suitable because they are more fatty. This recipe uses chicken breast, it cooks quickly and is very tender. You can serve this goulash as a side dish with mashed potatoes, because it turns out to be thick and is, rather, a second course.

Ingredients:

breast - 1 kg;
tomato - 4 pcs.;
tomato juice, sour cream - 250 ml each;
sweet pepper, onion - 2 pcs.;
flour - 1 ½ tbsp.;
chili (ground) - 0.5 tsp;
garlic cloves - 5 pcs.;
oil (lean) - 30 ml;
spices - to taste.

Cooking method:

Saute the chopped onion in a frying pan with oil until yellowish.
Add the breast, cut into small slices, fry until golden brown.
Pour in chili, sweet pepper, chopped into small cubes.
After 2 minutes, add chopped tomatoes (remove the skin), garlic, pour in the juice, add paprika, salt, pepper. Stir, simmer for about half an hour.
Mix sour cream with flour, pour into paprikash, mix well and simmer for another 10 minutes.

In the oven

Time: 1.5 hours.
Servings: 5 persons.
Calorie content of the dish: 133 kcal / 100 g.
Destination: for lunch.
Cuisine: Hungarian.
Difficulty: easy.

Cooking Hungarian goulash soup in the oven is easy. This is one of the fastest ways. For the process, you will need ceramic pots or other portioned containers made of refractory material. All declared ingredients are only lightly fried and then stewed in their own juice, so the dish turns out to be very tasty, fragrant and healthy.

Ingredients:

beef neck - 0.7 kg;
carrot - 75 g;
onion - 225 g;
paprika - 1 tbsp. l.;
water - 0.25 l;
oil (lean) - 5 tbsp. l.;
salt, black pepper, cumin - to taste.

Cooking method:

Cut vegetables and meat into small pieces.
Fry beef in hot oil for 3 minutes, add vegetables, simmer for 5 minutes. Add spices, stir.
Spread the mass in pots, fill with water. Cook in the oven at 200 degrees for at least an hour.

Video

Goulash- one of the most popular dishes of Hungarian cuisine. There are dozens of its types (in a Hungarian cafe, we were offered 5-7 types from soup to second, from spicy to unbearably spicy).
In no case do I claim the originality of this recipe, because all housewives prepare it differently. As the name implies, I offer you goulash with beans or beans.
Nevertheless, all goulash are united by several general principles. A real goulash should be RED, FILLING, BURNING!
******************************************
For a 4 liter pot:
1 kg of pork (ideally shank) + 100 grams of fat
1 cup raw kidney beans (or a liter jar already prepared)
Vegetables:
2 large onions
2 large carrots
2 sweet red peppers
parsley (1 root and 1 bunch of greens)
4-5 tomatoes (fleshy! Or, if it's winter, it's better to take tomatoes in their own juice along with juice - 1 liter jar)
2-3 medium potatoes
2-3 cloves of garlic
Spices:
salt, ground black pepper, bay leaf, suneli hops, cumin (optional), hot red pepper and chili (optional) and most importantly - RED PAPRIKA
**********************************************

First of all, boil the beans - they are cooked the longest, so it is recommended to soak them first. You can do it the day before. Any beans. I was treated to both goulash with small beans and large beans. EVERYTHING is delicious. I boiled a large black cornflower, it looked beautiful in goulash :)
Well, or take ready-made canned beans. ;)

If you still got the shank, you must first boil it until tender (2 hours) with parsley root and remove the meat from it, discarding the bone. If you use meat-pulp, then boil it is not necessary.

Begin:
1) In a thick-walled pan or cauldron, heat up and melt finely chopped lard. We put the onion cut into half rings and fry the very little.

2) An important nuance:
If suddenly in your region such Hungarian paprika is sold in jars - then here it is HAPPINESS! A man is depicted on the sharp one, a young lady is depicted on the sweet one. It's the perfect seasoning mix! If there is none, take dry red paprika.

3) Add 2 tbsp. spoons of sweet paprika, mix.

4) Almost immediately add diced meat (raw - if it's pulp; pre-boiled - if it's a shank; and even any smoked meats - if you suddenly want to).
Stir everything together for 5 minutes.

5) We add just enough water so that the meat does not boil, does not fry, but stews and stews it until fully cooked (raw - at least an hour, boiled shank for about 10 minutes).
Salt to taste.

7) Next, add tomatoes or summer chic-odorous-fleshy-best! or in its own juice a whole jar with juice, only pre-peel and cut the tomatoes (fresh ones can not be peeled, but canned ones are necessary).
And then all the spices to taste!
Who loves spicy - chili or spicy paprika there! Who savory - paprika sweet there! Well, everything else to your liking, so that it is hot, spicy, tasty, bright! (I don’t put cumin, I don’t like it).
Simmer for 5-10 minutes

8) The last to lay the finished boiled beans (if you don’t put it, it will be just goulash, but we have BOB goulash, so put it in!), Finely chopped garlic and greenfinch.
Simmer everything together for 5 minutes!

P / S / You can also add pieces of dough - "chipette", but this is not for everyone, I do not like it.

If you noticed "burning" in my case did not mean "sharp" ;))) Goulash is different!
But definitely scalding, because it's hot.
A very free dish, the amount of ingredients can be varied to taste, as well as the amount of liquid (more water - there will be goulash soup, less - here it is our goulash bean - a full-fledged second course)

Well - voila!
RED, BURNING, FILLING!
Enjoy your meal!

If you still got the shank, you must first boil it until tender (2 hours) with parsley root and remove the meat from it, discarding the bone. If you use meat-pulp, then boil it is not necessary.

Begin:
In a thick-walled pan or cauldron, heat up and melt finely chopped lard. We put the onion cut into half rings and fry the very little. Add 2 tbsp. spoons of sweet paprika, mix.

Almost immediately add diced meat (raw - if it's pulp; pre-boiled - if it's a shank; and even any smoked meats - if you suddenly want to).

Stir everything together for 5 minutes. Important nuance:
If suddenly in your region such Hungarian paprika is sold in jars - then here it is HAPPINESS! A man is depicted on the sharp one, a young lady is depicted on the sweet one. It's the perfect seasoning mix! If there is none, take dry red paprika. We add just enough water so that the meat does not boil, does not fry, but is stewed and stewed until fully cooked (raw - at least an hour, boiled shank for about 10 minutes).
Salt to taste. Next, bookmark vegetables and spices:

Carrots in strips, potatoes in cubes or slices, peppers arbitrarily - cut and thrown. Water added to cover, simmer for 10 minutes.

Next, add tomatoes or summer chic-odorous-fleshy-best! or in its own juice a whole jar with juice, only pre-peel and cut the tomatoes (fresh ones can not be peeled, but canned ones are necessary).

And then all the spices to taste!
Who loves spicy - chili or spicy paprika there! Who savory - paprika sweet there! Well, everything else to your liking, so that it is hot, spicy, tasty, bright! (I don’t put cumin, I don’t like it).
Stew for 5-10 minutes. Lastly, lay the finished boiled beans (if you do not put it, it will be just goulash, but we have BOB-goulash, so put it in!), Finely chopped garlic and greenfinch.
Simmer everything together for 5 minutes! Well - voila!
RED, BURNING, FILLING!

Ingredients

Goulash is one of the most popular Hungarian dishes. There are dozens of its types (in a Hungarian cafe, we were offered 5-7 types from soup to second, from spicy to unbearably spicy).

In no case do I claim the originality of this recipe, because all housewives prepare it differently. As the name implies, I offer you goulash with beans or beans.

however, all goulash have a few common principles in common. A real goulash should be RED, FILLING, BURNING!

For a 4 liter pot:
1 kg of pork (ideally shank) + 100 grams of fat
1 cup raw kidney beans (or a liter jar already prepared)

Vegetables:
2 large onions
2 large carrots
2 sweet red peppers
parsley (1 root and 1 bunch of greens)
4-5 tomatoes (fleshy! Or, if it's winter, it's better to take tomatoes in their own juice along with juice - 1 liter jar)
2-3 medium potatoes
2-3 cloves of garlic

Spices:
salt, ground black pepper, bay leaf, suneli hops, cumin (optional), hot red pepper and chili (optional) and most importantly - RED PAPRIKA