ReceptnaptárRussian goulash (gulyash po-russki)
Russian goulash is the simplified Soviet-era version of Hungarian goulash: tender pieces of meat in a thick tomato gravy. It is eaten with mashed potatoes, porridge or pasta. A favourite of canteens and school dining rooms.
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Method
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- Season the meat cubes and sear in oil in two batches; remove.
- Brown the onions in the same pot.
- Add the tomato paste and paprika and fry for 1 minute.
- Sprinkle over the flour, return the meat, pour in the stock and add the bay leaves.
- Cover and simmer gently for 1 hr 15 min until the meat is tender and the sauce thick.
- Serve with mashed potatoes or boiled pasta and sour cream.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cook the meat over low heat so it turns tender.
- Fry the tomato paste for a deeper flavour.
- Adjust the thickness of the gravy with flour or water.
Frequently asked questions
How similar is it to Hungarian goulash?
In name yes, but the Russian one is a thicker tomato gravy than a soup.
Can it be frozen?
Yes, for 2 months.
Similar recipes
- Beef stew (marhapörkölt) · Hungarian
- Bistec a la Mexicana (Beef Strips in Tomato and Chili Stew) · Mexican
- Rindergulasch (German beef goulash with red wine and fried onions) · German
- Westfälischer Pfefferpotthast (Westphalian marinated beef stew with capers) · German
- Beef Stew "Carne al desarreglo" · Spanish & Portuguese
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More russian ideas
- Beef Stroganoff
- Pelmeni (Russian meat dumplings)
- Golubtsy (Russian stuffed cabbage)
- Koulibiac (Russian baked salmon and rice pastry)
- Zharkoye (clay pot roast with potatoes)
- Pozharsky cutlets
- Kurnik (Russian layered chicken pie)
- Siberian pelmeni (hand-folded, with three kinds of meat)
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