Beef goulash as in the USSR as in the Soviet dining room recipe with photo step by step and video

You can check whether the oil has warmed up well enough in a pan in a simple way. Dip a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.

Important! The wrong pan can ruin even the best recipe. Read all the details on how to choose the perfect frying pan for different dishes here.

Beef can be replaced with any other type of meat that you like better. But keep in mind that the cooking time, as well as the taste and calorie content of the dish will change. Pork and lamb tend to be fatter than beef, while chicken or turkey are leaner. At the same time, the cooking time depends not only on the type of meat, but also on what part of the carcass is used and how old or young the meat is.

Since the degree of salinity, sweetness, bitterness, sharpness, acidity, pungency is individual for each, always add spices, spices and seasonings, focusing on your taste! If you are adding any of the seasonings for the first time, then keep in mind that there are spices that are especially important not to shift (for example, chili pepper).