How to make your own goulash seasoning

Seasoning for goulash makes the taste of the dish more rich and vibrant. At home, spices are chosen depending on what kind of meat is used for cooking, and taking into account the taste preferences of family members. If you don’t like one of the seasonings, you can always find a replacement for it or simply exclude it from the mixture.

The most popular spices and seasonings for goulash

Onions are traditionally added to goulash; some people also add garlic. But the list of additives included in the dish does not end there. Some people put “Maggi on the second for goulash” during cooking, which includes herbs, individual vegetables, and bay leaves. This set of seasonings can be considered universal. It is worth considering other popular spices that are added individually or as a mixture.

Black pepper

Black pepper is one of the most popular spices. Dark peas are obtained by drying at moderate temperatures. As a result, a fermentation process occurs that changes the color of the berries. Black pepper is indispensable when preparing meat and many other dishes. The variety grown on the Malabar coast in India has a particularly vibrant aroma.

Bay leaf

This seasoning is nothing more than bay laurel leaves, used in dried form to flavor dishes. The seasoning is added to the gravy 5 minutes before the end of cooking. After this, it is better to remove the leaves from the goulash so that they do not impart a bitter taste to the food. Properly dried spice has an olive color. Bay leaf goes well with other spices.

Paprika

The seasoning is made from sweet or hot peppers. The vegetable is first dried and then ground into powder. The spice gives the goulash its reddish-orange color. As a result, the gravy looks more appetizing. A type of seasoning is smoked paprika. It has a darker color and a specific smoky aroma. The taste of paprika can be both sweet and hot.

Nutmeg

Nutmeg has a spicy aroma and gives dishes a piquant taste. The seasoning is the fruit of the nutmeg tree, which grows in tropical latitudes. The nut looks like an apricot kernel. The spice is sold whole and crushed. Add nutmeg to food very little at a time - at the tip of a spoon or knife.

Basil

Basil makes the taste of meat more complex and noble. The spice is added to goulash in dried form. You can use purple and green basil. Additionally, this spice smoothes out digestive problems. Basil is used as a single seasoning and as part of spicy mixtures. The spice goes best with tomatoes and sweet paprika.

How to make your own goulash spice mixture

When preparing a mixture of spices on her own, the housewife will be confident in the quality of the ingredients and their correct ratio. After mixing the components, store the seasoning in a glass jar under a tightly closed lid without access to light.The jar must be provided with a sticker indicating the date of packaging.

A mixture of the following ingredients is suitable for goulash:

• ground red pepper;
• nutmeg;
• dried paprika;
• ground black pepper;
• coriander;
• mustard seeds;
• caraway;
• savory

Some components can be omitted or spices can be added to suit your own taste. For example, thyme, rosemary, turmeric, oregano, sage, chili pepper. Approximately 1 teaspoon of each spice is added to the set. Seasoning consumption – 1.5 teaspoons per 1 kilogram of product. The spice mixture can be stored for 1 year. After this period, the taste of seasonings may weaken or change for the worse.

Spiced goulash recipes

Chicken, pork, and beef are suitable for goulash. The dish is stewed, so the meat pieces turn out juicy and soft. You can diversify the taste of goulash not only with the help of spices, but also with other additives.

Pork goulash with tomato paste

List of ingredients:

• pork – 0.5 kg;
• onion – 1 head;
• tomato paste – 1 tbsp. l.;
• meat broth - 1 glass;
• vegetable oil – 2 tbsp. l;
• spice mixture – 0.5 tsp.
• salt - to taste.

Cooking steps:

1. Rinse the meat and dry with a paper towel.
2. Cut the pork into pieces across the grain, 1 x 3 cm in size.
3. Fry the meat over high heat in sunflower oil for 2-3 minutes until golden brown.
4. Reduce heat and add finely chopped onion to the pan.
5. After the onion pieces become transparent, pour the hot broth into the bowl.
6. Cover the pan with a lid and simmer the dish over low heat for 1 hour.
7. As the liquid boils, add boiling water little by little until the volume is restored.
8. 5 minutes before readiness, add salt, bay leaf, tomato paste and spices to the gravy. Cover with a lid and continue cooking for the remaining time.

Mashed potatoes, boiled rice, and crumbly buckwheat porridge go well with goulash as a side dish.

Chicken breast goulash

Ingredients:

• chicken breast fillet – 700 g;
• onion – 1 head;
• carrots – 1 pc.;
• tomato sauce – 1/2 cup;
• sour cream – 3 tbsp. l.;
• seasoning - 1 tsp;
• flour – 2 tbsp. l.;
• boiling water – 1.5 cups;
• salt - to taste.

Preparation step by step:

1. Cut the chicken into small pieces and lightly fry in oil in a thick-walled saucepan or saucepan.
2. Add carrots cut into strips and chopped onions. Fry for another 5 minutes.
3. Add flour to the saucepan and fry the ingredients a little more (1-2 minutes).
4. Mix tomato sauce with sour cream in a cup, pour the mixture into the bowl with the chicken, stir, add boiling water and salt.
5. Simmer the dish for 15-20 minutes. 3-5 minutes before readiness, add the seasoning mixture and bay leaf.

Boiled pasta, fluffy rice, and boiled potatoes are suitable as a side dish for chicken goulash.

Goulash was originally a Hungarian national dish. Today it is prepared in many countries. Traditional additions to this dish include black and red pepper, bay leaves, and dried aromatic herbs. By changing the set of spices, you can get goulash with new shades of taste each time.