Goulash, Like In A Canteen In Soviet Times: A Step-by-step Recipe With Photos And Videos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Cooking goulash like in a Soviet canteen: a taste familiar from childhood

Ever since childhood, we remember the tastes of the dishes that were fed to us in Soviet canteens. Even the best modern restaurants cannot replicate the taste that school or factory chefs gave meat and side dishes. But we will try to cook goulash the way it was prepared before, according to all the rules.

Soviet-style goulash recipe, like in a canteen

Since we are talking about Soviet cuisine, then the recipe should also be from the cookbook of those times. For our goulash you will need:

• 500 g of beef;
• 3 tbsp. l. vegetable oil;
• 1 tbsp. l. with a heap of flour;
• 3 tbsp. l. tomato paste;
• 2-3 bay leaves;
• 3 glasses of water;
• 2 onions;

• salt and pepper to taste.

  

  To make goulash, you need beef, water, flour, vegetable oil, tomato paste and some spices

And by the way: I recommend using fresh herbs for cooking. It is not used directly in goulash, but as an addition to a side dish it will be just great. Green onions, parsley, dill, lettuce, arugula, basil - they all perfectly complement the taste of goulash. Especially if the side dish is mashed potatoes or just boiled potatoes.

Let's start cooking.

1. Rinse the beef, remove the cling film and cut into small pieces. Can be cut into cubes or strips as you wish. Add salt and pepper, stir, let stand for 10 minutes and fry in vegetable oil.

   

   Rinse and peel the beef well before cooking

2. While the meat is cooking, chop the onion finely. Put it in a frying pan with meat, add flour, stir. Cook until the onion is golden brown.

   

   Fry the meat with onions and flour

3. Transfer the meat and onions to a saucepan, pour in water, add tomato paste. By the way, according to the cookbook, tomato paste does not need to be diluted or stirred. During the cooking process, it will be distributed as it should.

   

   Add water and tomato paste to the meat

4. Cover the pan with a lid, put on low heat and simmer for an hour and a half. Put the bay leaf 8 minutes before cooking, and then remove it immediately, otherwise it will add bitterness to the dish.

   

   Goulash should be stewed for at least an hour and a half

By the way, you can not only chop the onion finely, but also cut it into thin half rings, depending on how you like it. My family loves that the onion is almost invisible, so I chop it as small as possible. I also recommend experimenting with vegetable oil: sunflower, olive, corn, rapeseed, mustard oil and others will give goulash special flavor notes.

Video recipe for goulash, as in a Soviet canteen

Your family will love this goulash. Bon Appetit!