The sticks are rolled in flour and fried in a pan with onions. This process should take no more than five minutes, otherwise the beef will turn out to be dry. Then the meat is poured with sour cream sauce with the addition of tomato paste and stewed under the lid until softened. Of the spices, only salt and black pepper are used. The dish is served with any side dish.
The main difference between beef stroganoff and goulash is that in the second case, the beef is cut into cubes. It is not required to pre-beat the product. In the traditional recipe, the meat is thoroughly fried on bacon and onions. Since Hungarian goulash is a thick soup, cooking takes place in a saucepan. Fried potatoes, sweet peppers, some tomatoes and flour are placed in a container with meat and onions. Everything is poured with water and stewed under the lid until cooked. The addition of various seasonings and spices is only welcome. The result is an independent dish that does not require a separate side dish.
As for the Russian recipe for making goulash, in this case it is prepared from almost any meat, be it beef, pork, chicken or turkey. The main ingredient is fried in a pan with onions, after which a wide variety of products are sent to the container: white cabbage or cauliflower, potatoes, carrots, bell peppers, mushrooms, sour cream, tomato paste, flour, etc. It all depends on the tastes and preferences of the hostess. The dish turns out to be quite thick and is often served with a side dish.
To summarize, what is the difference between beef stroganoff and goulash.
|Refers to Russian culinary school||Hungarian folk food|
|Prepared exclusively from beef||The Russian variation of the dish allows you to use any kind of meat|
|The meat is pre-beaten||No beating is required|
|The beef is cut into thin slices across the grain||The meat is cut into cubes in any direction|
|The main ingredient is doused in flour, which allows it to preserve its juiciness||Does not imply breading of the original product|
|Beef is fried no more than 5 minutes||Roasting can take longer|
|Serves as the second course||Traditional Hungarian food is a thick soup. In Russia it can be served as a second course|
|The recipe includes a minimum amount of spices and additional ingredients||It is permissible to add seasonings and a wide variety of products|
|Stewed meat in sour cream sauce||Prepared with the addition of water|
|Always served with a side dish||Can be used as a separate dish|