Goulash like in a Soviet canteen

Category: Meat dishes
Goulash like in a Soviet canteen


beef (can be the cheapest) 500g
medium onion 1 PC
butter 2 tbsp. l.
flour 2 tbsp. l.
tomato paste 1 tsp with a hill
Bay leaf
salt to taste
pepper to taste (can be peas)

Cooking method

I have been looking for a recipe for goulash for a long time, as in the good Soviet times, well, it seemed to me especially tasty. How many I found - not that ... the meat is harsh, then the density of the gravy is not the same, then something else, and then I came across this recipe and fell in love with it. This is exactly what I was looking for. Delicate and tasty meat with gravy, well, just perfect for mashed potatoes or buckwheat.
Cut the beef into pieces, fry in vegetable oil (ideally until crusty), add the onion in half rings, lightly fry together for another 7 minutes.
We put it in a saucepan and add water twice the volume of meat.
Separately melt the butter in a frying pan, add the flour and fry it until it has a nutty flavor.
Add the tomato and stir for about a minute.
Dilute with some water and stir so that there are no lumps.
Add to the meat, season with salt, pepper and simmer over low heat for about 1.5 hours. During this time, the beef will become tender, and the gravy will become the desired consistency.
10 minutes before readiness, throw in the bay leaf and check for salt / pepper. Serve with buckwheat or puree

The dish is designed for

4 servings

Time for preparing:

1.5-2 hours


Goulash like in a canteen in Soviet times

So delicious and beautiful! Thank you.
Elenochka Nikolaevna
Oh ... a classic of the genre. Just nostalgia.
Quote: Elena Nikolaevna

Oh ... a classic of the genre. Just nostalgia.
that's for sure) something I'm tired of glamorous dishes and wanted an old, simple
Maroshka, on our site there is a theme Cooking School. It is led by the real cook Galina.
She taught us how to cook real stolovskiy goulash there.
Here Cooking School # 1 can be read.
There are differences in cooking technology.
Try to cook like the professionals advise. I think the result will please you very much.
Quote: SvetaI
Try to cook like the professionals advise. I think the result will please you very much.
Thank you very much, I will definitely look, I love this delicious
SvetaI, what's wrong with this recipe? Why should you go to another topic?
Quote: Valkyr
Why should I go to another topic
there the cook gives them a recipe))) kind of like. I read it, but for some reason this one is closer to me in the process. And easier. Although almost the same. And there, who likes what)))
My son surprised me today. My child does not eat porridge at all ... no (((and today with this goulash he ate buckwheat with pleasure.
Maro, very delicious goulash! I love this very much, so I will definitely cook it!
Quote: liyashik
I love this very much, so I will definitely cook it!
I will wait for the impression. Thank you
Quote: Valkyr
SvetaI, what's wrong with this recipe?
Valkyr, Maria, in this recipe everything is so, it will be very tasty! I used to cook like that too.
But since then, as I tried to do it differently, the way professional chefs do, I will not return to this method.
So you can go to that topic just for the general development and expansion of the culinary horizons. And in general it is interesting there (advertising).
Maro, I definitely need this I will try to do it in the near future
SvetaI, Svetlana, you won't believe, but real professional chefs hardly ever cook like that. But this is how they continue to teach in cooking schools, they are now called colleges. And from the stolovsky flour paste - gravy - I have the most disgusting memories from childhood. Because of poverty, such a paste was cooked. But this is another story, which has nothing to do with this recipe.

I ask you very much not to develop a dispute about the "badness-goodness" of "dining" or "Soviet" recipes. These recipes have a lot of fans, myself included. And about poverty you turned down. The French would be very surprised that you ranked their famous "ru", on the basis of which Bechamel sauce is made, among the poor. There is the same flour, the same flour

Maroshka, Maro, you have a very beautiful goulash!
I really want old stolovskiy goulash! I will definitely cook! Thanks to the author!
And about poverty ... Here everyone has their own ideas. I have a husband since childhood and for quite a long time believed that bread was a purely Soviet product, so that with its help it was just to be more satisfying, but in Europe they don't even know it))) until I poked it with my nose into the bread department of the Finnish prism ... We argued with him for several years until that moment)))) his mother taught him like this. I'm just wondering ...
Svetlenki, but I am not developing this topic -

I was sent to culinary school. I went and answered.
About unconditional admiration for French and other cuisines - and it was not always very satisfying there. In Italy, there is still a very respectable attitude towards sauces - any. For dinner and even lunch, just bread with sauce and cheese goes well. And that's it. In simple families. Meat - on weekends or holidays.

And Finland relatively recently became an independent state, it was a part of the Russian Empire for a long time. Therefore, the attitude towards bread is similar.

Quote: Valkyr
... In simple families. Meat - on weekends or holidays.
Is it really true?
Quote: Maroshka
that's for sure) something I'm tired of glamorous dishes and wanted an old, simple
and I just want Soviet goulash.
now the situation is such that you have to go to the cafeteria for lunch. they cook ordinary dishes there, there is something modern, chicken and pineapple, but the base is still Soviet.
I don't believe I'm writing this: their soups are so delicious that I took the hated pickle several times. and coleslaw. how i love table salad

thanks for the recipe !!!
Listen, well, "paste" is some kind of new interpretation of old Hungarian cuisine and the basic technique of making sauces))). Why speak so disparagingly about what is tasty to a huge number of people? At least from what they began to do so once. Yes, do not care)). It's delicious for me now)). They began to dry the hams or wet the apples for the winter, too, not from a good life, but so that there was something to eat in the winter / food to keep. So what? Parma ham - that made it tasteless?)) What is the point of arguing about tastes? The author, by the way, likes exactly how in the dining room, and there they made flour dressing in goulash. And the real professionalism of a cook is determined not by what recipe he chooses (with flour dressing or not), but how he will execute it. That is, possession of a profession, techniques, skills. If the pros take it to cook Hungarian guyash or bograchguyash, which are prototypes of the Soviet stolovskoy goulash, then they will put a chipette in it - a dry, thinnest finely broken "dumplings" dough. It thickens. Flour dressing is generally one of the foundations of Hungarian cuisine.

I have the Small Cookbook of Karoi Gundel, one of the "fathers" of Hungarian cuisine, lying and read. A friend who lived in Hungary and a fan of local cuisine gave it. Therefore, on the name of the theme "goulash" I immediately made a stand and dragged myself along behind the whole crowd))). I love goulash. And guyash too)).
Quote: aprelinka
thanks for the recipe
to health. I myself remember with warmth how 7 years ago I went to eat in the porcelain dining room ... delicious food there, as in the old days it was, and not expensive.
Quote: Scarecrow
If the pros take it to cook Hungarian guyash or bograchguyash, which are prototypes of the Soviet stolovskoy goulash, then they will put a chipette in it - a dry, thinnest finely broken "dumplings" dough. It thickens.

Very interesting! I learn something new every day

Maroshka, Maro, that's what an interesting discussion your goulash inspired!
By the way, in the former Austro-Hungarian Empire, goulash is extinguished only with flour.
Quote: Svetlenki
what an interesting discussion your goulash inspired!
I am shocked myself, but I hope this will encourage not only discussion, but also action, to prepare and exchange opinions, which one you like better)))

Quote: gawala
extinguish only with flour.
so flour is present in both recipes))
I have to cook it tomorrow. And then I cooked it for my husband last time with sour cream, I barely stopped myself - it was so tasty for me, and he says, "What's so sour .... from sour cream?"

Such an infection! Kislenko to him!

... He's more of a ketchup lover. I'll make him according to your recipe. And you will have meat "over white and" red!
Thank you so much for the wonderful recipe! I defrosted the beef yesterday, not knowing what to cook from it. I just read about goulash and caught fire to quickly cook it according to yours! Delicious meat! I still remember at that time.
Maroshka, Maro,
I never cooked goulash ... and then they teased me ... well, I chose our website, there is still)
I cooked Steba in a cartoon, fried meat and then with onions, made the sauce in a frying pan on the cooking stove, combine everything and simmer at 93-95 degrees for 1.5 hours. Not a messy recipe at all)
Quote: Scarecrow
The pros will undertake to cook Hungarian guyash or bograchguyash, which are prototypes of the Soviet table goulash
The prototype of the so-called, so to speak, "goulash" is not Hungarian (more precisely, Austro-Hungarian) goulash (thick spicy soup with beef and vegetables), but our dear beef stroganoff. Only, if sour cream is an obligatory ingredient in beef stroganoff, then in scoop goulash it is a rare option in recipes. Well, and, accordingly, meat: if the best meat (tenderloin, kidney or edge) goes to the beef stroganoff, then in the shovel "goulash" - put sho you like, boneless and cut into pieces, and longer carcasses - all the same beef tenderloin, the kidney part, or a thin / thick edge in the soviet time was not to be seen on the shelves of grocery stores ...
From Vicky: "In Russia and the countries of the former USSR, goulash is often mistakenly called a stew made of boneless meat, usually prepared in two steps - first roasting and then stewing in gravy, the main ingredient of which is tomato sauce." Thus, the soviet "goulash" has the same relation to Hungarian as a fee to gonorrhea ...

Not mine:
After the active distribution of goulash throughout Austria-Hungary, and at the same time Prussia, the Hungarians did not remain in debt, and in order to distinguish goulash soup from the goulash that was prepared in Austria, a dish very similar to Viennese goulash was called perkelt (pörkölt). In Hungary, it is widely written that goulash and perkelt are completely different dishes, but this is not the case, as the Hungarians would not like to think otherwise. According to the recipe, Hungarian goulash soup from perkelt differs only in the amount of water.

And in the Jewish version of the soviet "goulash" flour is absent - from the word at all. Source: "120 dishes of Jewish cuisine", Tallinn, 1990. You can get acquainted in the Internet library "Culinary Chest" - Google just finds it ...

Yes, goulash and beef stroganoff are very similar, I agree. Something is not there, something is. But exactly the same similarities and differences can be found in goulash and guiyash. Gro fee and gonorrhea you got excited, in my opinion))). In goulash, sour cream is always present in the recipe, by the way. But you can cook without sour cream. Goulash is allowed without sour cream, beef stroganoff - without tomato. Goulash and guyash do not exist without tomato at all. Guyash - beef, potatoes, paprika, garlic, peppers, tomatoes, which can be replaced with a tomato. Everything is stewed (onion is fried, meat is poured into it, poured, stewed).In Soviet literature, beef stroganoff and goulash are found in different sections of heat treatment. Beef stroganoff - frying, goulash - stewing, and a long one. Don't put garlic in beef stroganoff. In Guiyash and beef goulash - put. Slicing from Hungarian goulash and obviously not from beef stroganoff, where the meat is beaten off and in cubes. Selected meat: guyash by K. Gundal - shoulder blade, cut, shank (leg), pork and lamb are found in variants; in Soviet literature - beef shoulder, leg and other types of meat. Beef stroganoff - beef tenderloin, thick and thin edge. Goulash is served with anything. This is probably why the potatoes in the composition disappeared from it, and it is served as one of the side dishes. And bell pepper and paprika are not peculiar to us at all. In the small-town varieties of guiyash (and there are only 5 types of main ones) potatoes also disappear, but, for example, beans or cabbage appear. Soviet goulash has become universal - it suits everything. Combination in catering is generally extremely important, in contrast to homemade dishes, which are prepared in advance for themselves and put into it what they love. I don't know why I need a Jewish version of Soviet goulash, but a number of Hungarian guiyash also lack a chipset (ie, a "flour" dressing). Iiii that's what? Why not guiyash in prototypes?))

PS: I compared 8 books, mostly from the 50-60s. I have everything at hand.
Zyzy: I was in Hungary, ate guiyash)). It is not always possible to say for sure whether this is the first or the second, because it is considered a soup, yes, but it is very thick. But it doesn't seem to be enough to be a meat stew ...

A book for a cook, 1952. I have a lot of recipe collections, but in the literature for cooks one dish at a time, infa is collected in one place, and not scattered according to recipes.

Pelageya Ivanovna Aleksandrova-Ignatieva's beef stroganov and Hungarian gulash are in a row in the beef section. Goulash is extremely similar to beef stroganoff in composition, but it is complemented by potatoes, paprika, garlic and gnocchi)). In both recipes (yes, Hungarian goulash too !!) - there is sour cream !! By the way, sour cream and cream are very common in Hungarian tomato sauces. Stolovskiy goulash contains garlic, sour cream and a serving option with dumplings, which is not even close to being in beef stroganoffs. This gulash is strictly called Hungarian, not Soviet canteen)). Especially when you consider that the book is from 1909)).

Many Soviet catering recipes, by the way, came from the books of the masters of Russian cuisine. Revised / simplified, etc. From the same Molokhovets and Alexandrova-Ignatieva. Molokhovets uses Stroganoff beef with mustard. In my opinion, this beef appeared first in her recipes. Well, this is never goulash or guiyash by technology, honestly. This is fried meat. And goes to the fried section. The sauce only warms up at the edge of the stove.

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