Goulash is a very tasty, tender and melt-in-your-mouth meat, with awesome, flavorful gravy. Probably no one can refuse this combination, just like from. This dish belongs to the Hungarian national cuisine, where it is served as a thick soup with pieces of beef, stewed with smoked bacon, potatoes, carrots, onions and paprika. It turns out rich, fragrant and fatty by frying meat with bacon and flour.
For its preparation, beef tenderloin or young veal, in which there are practically no veins, is suitable. For gravy, you can put both tomato paste and fresh tomatoes. Plus, to enhance the flavor, add fried celery and sweet bell pepper.
Today we will consider recipes for making beef goulash with gravy and illustrated photographs. After all, beef is considered the most the best option, as it has a rich taste and does not become hard during long heat treatment.
And this is for those who missed the recipes
How to cook delicious beef goulash with diner-like gravy
Ingredients:
- Beef - 1 kg
- onion - 1 pc.
- vegetable oil - 50 ml
- vodka - 50 ml
- paprika - 1/2 teaspoon
- tomato sauce - 200 gr
- garlic - 1 clove
- bay leaf - 1 pc.
- salt and pepper - to taste.
Cooking method:
First of all, we need to rinse the meat, remove all pieces of fat, veins and cut into small cubes.
We clean the onion, wash it and cut it not very finely.
We put the cauldron on the fire, pour vegetable oil into it and wait for it to heat up to the required temperature. Then we lower the chopped pieces of beef into it and fry over high heat, stirring constantly, until golden brown.
Now add the onion, salt, pepper to taste and cook until the onion itself is reddened.
Now pour in vodka so that the meat becomes soft and cooks faster. After it has evaporated, add 150 milliliters of water, cover with a lid, reduce the heat to the weakest and simmer for 40-60 minutes, depending on the meat.
In the meantime, put a dry frying pan on a hot stove, pour flour into it and, stirring constantly, fry until a slightly yellowish color.
Then dilute it in a small amount of water so that there are no lumps.
After the time has passed, the beef has become soft, increase the heat to high and put the tomato paste, diluted flour, paprika and bay leaf. Mix everything thoroughly, cover with a lid and after everything boils again reduce the heat, and simmer for another 5-10 minutes.
Goulash is ready, serve with your favorite side dish.
Recipe for beef goulash in a pan
Ingredients:
- Beef - 700 gr
- onion - 1 pc.
- carrots - 1 pc.
- bell pepper - 1 pc.
- tomato paste - 1 tablespoon
- dried paprika - 1 teaspoon
- vegetable oil - for frying
- garlic - 2-3 cloves
- bay leaf - 2 pcs
- salt and spices (oregano and basil) - to taste.
Cooking method:
We wash the meat, cut it into medium cubes, then salt, sprinkle with flour and mix well.
We put the pan on the fire, pour two tablespoons of vegetable oil into it and after it heats up we shift the pieces of meat and fry them on all sides until golden brown.
Then add a teaspoon of paprika and continue cooking, while stirring constantly.
In the meantime, we will prepare the vegetables. Finely chop the onion, cut the carrot into cubes, and the bell pepper into small slices.
We put the pan on the fire, pour vegetable oil into it and fry it until it becomes translucent.
Then add carrots, cook for a couple of minutes and add sweet bell pepper. Stirring constantly, bring to readiness for 5-7 minutes.
After an hour of stewing meat, put a tablespoon of tomato paste, sautéed vegetables and mix thoroughly.
There we add two cloves of garlic, spices, cover with a lid and simmer for another hour over low heat.
Ten minutes before readiness, put the bay leaf.
Goulash is ready, put on plates, sprinkle with fresh herbs and serve.
Goulash with gravy in a slow cooker - step by step photo recipe
Ingredients:
- Beef - 650 gr
- onion - 2 pcs
- flour - 2 tablespoons
- tomato paste - 2 tbsp. l
- sunflower oil - for cooking
- salt and allspice ground pepper - to taste.
Cooking method:
We wash the meat under running water and cut into small pieces.
Pour a little vegetable oil into the bowl from the multicooker and put the pieces of meat into it, after which we turn on the “Frying” mode for ten minutes.
In the meantime, let's take care of the onions. We clean and cut it into half rings.
Pour your favorite seasoning, salt, pepper into the beef, shift the onion, mix and cook for another 10 minutes with the lid closed.
Close the lid, turn on the "Extinguishing" mode for one hour.
After the beep, open the slow cooker and Voila, the goulash is ready.
Delicious goulash like in kindergarten
Ingredients:
- Beef - 500 gr
- onion - 2 pcs
- flour - 1.5 tbsp. l
- tomato paste - 2 tbsp. l
- spices - to taste
- bay leaf - 2 pcs
- salt and pepper - to taste.
Cooking method:
Wash the meat and cut into small pieces.
We put the pan on a strong fire, pour vegetable oil and lower the pieces of beef into it. Fry until golden brown.
We lower the onion cut into squares into the meat and bring to readiness.
We put the tomato paste, mix and fry for 2-3 minutes, then pour in water until it completely covers all the meat, salt, pepper and add your favorite spices to taste.
Cover with a lid and simmer over low heat for 50-60 minutes.
In the meantime, put a dry frying pan on the fire, pour in the flour and fry it, stirring constantly, over medium heat until yellowish.
Pour the flour into a deep bowl, pour a little hot water. Stir with a spoon so that all the lumps dissolve and you get such a sauce, as in the photo below.
After one hour, the beef has become soft, put bay leaves in it and add the sauce we prepared.
We check the taste, if all the spices are enough, then cover with a lid and leave to simmer over low heat for another 10 minutes. Then remove from the stove and serve.
Hungarian beef goulash (video)
Now let's look at the recipe for how to cook delicious, Hungarian goulash.
After all, it is very tasty, satisfying, thick and warming. By the way, it is served as a second course with your favorite side dish. At the exit, the meat is soft and tender, in a thick and spicy sauce.
Bon appetit!!!
Beef goulash with gravy can be served for lunch or dinner as a main course. This is a very high calorie food. Although it is allowed to make it dietary. Just do not fry meat and vegetables, but stew everything in one pan, pour boiling water over it. And basically, low calorie recipe is no different from the classic preparation of beef goulash with gravy.
An obligatory ingredient for making beef goulash is some kind of sour product. The fact is that the connective tissue of meat softens better during heat treatment in an acidic environment. As a necessary acid, sour cream, cream, fresh lemon or lime juice, tomato paste, sun-dried tomatoes, dry wine or a little vinegar are perfect. Check exactly how much acid you need is better for your own taste. Goulash should have a light, unobtrusive sour taste.
Taste Info Meat second courses
Ingredients
- Water - 2-3 tbsp.;
- Beef - 500 g;
- Carrots - 1 pc.;
- Onion - 1 pc.;
- Tomato - 1 pc.;
- Pepper - to taste;
- Salt - to taste;
- Turmeric - 1/2 tsp;
- Paprika - 1/2 tsp;
- Vegetable oil.
How to cook soft goulash with beef gravy
Rinse the beef in cold water and pat dry, then cut into small pieces across the grain. It will be correct to use from the cervical or shoulder part of the beef carcass. These muscles are the least involved in the movement of the animal, and therefore, have a softer texture.
Pour vegetable oil into a saucepan or saucepan and heat. Place chopped beef inside. Fry over high heat until the liquid evaporates.
Chop the onion and carrot. Reduce the heat of the stove a little and send the vegetables to the meat. Saute for a few minutes until the onions and carrots lightly brown.
Remove the skin from the tomato. To do this, make a cross-shaped incision on the tomato, put it in a cup or colander and pour boiling water over it. Cut the pulp into small cubes and mix with the meat.
Season the dish with spices, but do not salt. Salt is added to the meat at the very end of the heat treatment, since it is it that prevents the connective tissue of the beef from completely softening. At this stage, it is better to add 15-20 ml of freshly squeezed lemon juice to the goulash pan and stir so that it is evenly distributed over the meat.
Fill the contents of the saucepan with hot water. Bring to a boil over high heat and reduce heat to low. Cover with a lid. Simmer for 1.5-2 hours.
15 minutes before the end of cooking, add salt to taste.
If the meat is soft and tasty, then the dish is ready to eat.
Serve beef goulash with cereals, potatoes or pasta, seasoned with basil and parsley.
teaser network
Beef goulash with sour cream
A variant of cooking beef goulash with sour cream. This dish is relatively softer and more tender than in the previous recipe due to the addition of sour cream. Since there are few vegetables in the list of ingredients, it is better to serve the dish on the table with fresh herbs, while enriching the dish with a number of useful vitamins and minerals.
Ingredients
- Beef (neck part) - 500 g;
- Onion - 2 pcs.;
- Vegetable oil - 50 ml;
- Tomato paste - 30 g;
- Flour - 1 tsp;
- Sour cream - 100 g;
- Salt - to taste;
- Ground black pepper - to taste.
Cooking
- Rinse the beef in cold water and pat dry with a paper towel. Then cut into pieces or strips. Cut the meat across the grain. If it has fat that is unnecessary for you, you need to cut it off with a knife.
- Pour vegetable oil into a small saucepan and heat on the stove.
- Turn on the heat of the burner and put the meat in the oil and leave for 4-5 minutes. Then try to turn each piece over, if this is not possible, just mix the meat. Fry until a light brown crust forms on it. Then turn down the fire.
- In the meantime, peel the onion. So that it is not harmful to the eyes of the hostess, rinse it and the knife with cold water before cleaning and cutting. You can cut the onion in any way you like.
- Add onion to meat and stir. Fry for a few minutes, being careful not to burn the food.
- Pour hot water into a saucepan. It should almost cover the meat. Bring to a boil, if foam forms, it must be removed immediately.
- The next step in cooking meat goulash with gravy with sour cream is the addition of tomato paste. This can be done in two ways. Just add a full tablespoon to the pot of meat and stir. Or first pass the pasta in a hot pan with the addition of a small amount of vegetable oil - that is, warm it up. Using one or the other, you will get the same result, since the tomato paste also goes through the heat treatment process in a saucepan with meat.
- So, now you need to reduce the heating of the burner to a minimum and simmer the dish with the lid almost completely closed until the meat softens. If the meat is young (veal), this process will not take much time. But it also happens that the broth has already boiled away, and the meat is still tough. In that case, try it, maybe add some more tomato paste or a teaspoon of lemon juice?
- When the meat is soft, you can season the dish with salt and ground pepper.
- The final step will be the addition of sour cream. She needs to be cool. Mix sour cream with flour until smooth. If not, just add some cold water to it.
- Pour the sour cream mixture into the goulash. This will form the meat sauce.
- Stir in goulash and bring to a boil.
- The dish is completely ready!
Georgian beef goulash in a slow cooker
Georgian beef goulash is distinguished only by the presence of special seasonings and spices. For example, suneli hops are added instead of ground pepper, and tkemali sauce replaces tomato paste.
Ingredients
- Beef - 500 g;
- Carrots - 1 pc.;
- Onion - 2 pcs.;
- Vegetable oil - 50 ml;
- Tkemali sauce (or tklali) - 50 ml;
- Suneli hops - 15 g;
- Salt - to taste.
Cooking
- Pre-treat the meat. Cut off excess films from it and cut into pieces weighing approximately 40-50 g.
- Pour the oil into the multicooker bowl and set the “Frying” mode for 20 minutes, put the meat.
- Arrange the pieces of meat in the bowl, fry with the lid open. The meat needs to be stirred occasionally.
- Peel onions and carrots, wash them. Cut the carrots into strips, and the onion into half rings.
- Throw vegetables to meat. Stir. When they are slightly fried, add tkemali and suneli hops. Stir again.
- Khmeli-suneli is a mixture of dried herbs, the main part of which is cilantro, basil, coriander, marjoram and fennel seeds. You can buy a ready-made mixture of these herbs or mix them yourself in equal proportions. By the way, tkemali is well replaced with sour plum puree or adjika.
- Now pour hot water into the multicooker bowl so that it does not completely cover the meat.
- Close the multicooker lid. Set the "Extinguishing" mode to 1 hour.
- When the specified time has passed, open the lid and add salt. Mix everything thoroughly and leave the dish under the closed lid for several minutes without turning on the multicooker again.
- Arrange delicious Georgian goulash on plates. Following the traditions of Georgian cuisine, you need to serve a meat dish to the table with greens, crushed garlic with salt and fresh vegetables.
- In order for beef goulash to be soft, it must be stewed for a long time. One hour is the minimum for stewing beef. It is better to simmer for 1.5-2 hours.
- Keep an eye on the fluid, add clean, filtered water if necessary.
- Piece of beef for goulash. Choose a good piece of beef without strings, the best is the tenderloin. It is easy to cut, the meat is tender and soft. But you can also cook from a shoulder blade, use a rump, a rump.
- Cut off all cartilage, veins, they spoil the taste of meat.
- Do not spare onions and carrots. Even if you do not like onions, believe me, it will not be felt in the finished dish.
- If you don't have a lot of time to cook, then cook the tenderloin goulash and don't fry it in small batches in a pan. So the meat will retain all the juice and it will not need to be stewed for a long time.
- Salt can be replaced with soy sauce. First lightly fry the meat, and then pour the soy sauce into the pan. After frying and stewing, the taste will be different, but the goulash will also be tasty and soft.
- Prunes. Beef goes well with prunes. And although this is not a classic option, you can try adding a little prunes.
- Flour. Some recipes include a small amount of flour to thicken the goulash gravy.
- Vegetables. From vegetables to beef goulash, you can add carrots, onions, Bulgarian and hot peppers, eggplant.
- You can cook goulash without adding tomato paste, but in this case it is better to use table wine when frying.
It is best to choose fresh rather than frozen meat. This is a key point in the successful preparation of the dish. Wine or cognac can be added to beef. Alcohol softens the meat. In addition, goulash should not be spared fresh vegetables. Tomatoes, peppers, onions and carrots soak the meat with their juice, making it very tasty and juicy. It is better to salt the dish at the very end, as salt dries out the meat. Having learned how to cook delicious beef goulash, let's move on to the most successful recipes for the dish.
- Goulash with potatoes and tomatoes
- Georgian goulash
- Delicious goulash with mushrooms
Recipe number 1. Goulash with potatoes and tomatoes
The dish is very satisfying, so it can be served at the table without porridge or pasta.
Required Ingredients:
- beef - 600 g
- potatoes - 500 g
- carrots - 1 pc.
- tomato - 2 pcs.
- bell pepper - 1 pc.
- onion - 1 pc.
- garlic - 4 cloves
- greenery
- paprika - 4 tsp
Cooking method
- Peel and chop the onion, fry until golden brown in a pan. Add paprika and mix well.
- We cut the beef into medium pieces, send it to the speedo. First, fry over high heat until the meat turns pale. Then you should screw the fire, add 3 tablespoons of water and cover with a lid. We simmer for about an hour.
- We prepare vegetables. Cut potatoes, tomatoes and peppers into medium pieces. Shred carrots. Squeeze the garlic in the garlic press.
- The dish is ready when the potatoes are soft. Add greens and serve.
Recipe number 2. Georgian goulash
Although the dish was invented by the Hungarians, many nations have interpreted the preparation in their own way. Georgians are no exception. Representatives of the hottest nation add pickles and red wine to it. Thanks to this, the meat becomes very soft and specifically tasty.
Required Ingredients
- beef - 500 g
- red dry wine - 0.5 tbsp.
- onion - 2 pcs.
- pickled cucumbers - 2 pcs.
- garlic - 2 cloves
- tomato paste - 2 tbsp.
- broth - 2 tbsp. l.
- flour - 1 tbsp. l.
- peppercorns.
Cooking method
- Cut the main ingredient into small pieces and fry with onions.
- Cut pickled cucumber, make a paste from fresh tomatoes or use ready-made tomato. Squeeze out the garlic. Add everything to the pan.
- Pour the contents of the pan with wine, broth, spices. Simmer for 30-40 minutes. Pairs perfectly with rice.
Recipe number 3. Delicious goulash with mushrooms
Required Ingredients:
- meat - 1 kg
- mushrooms - 300 g
- garlic - 3 cloves
- broth - 1 cup
- flour - 4 tbsp. l.
- red wine - 0.5 tbsp.
Cooking method
- We grind all the ingredients. Fry the meat in one pan, and the mushrooms with garlic and onions in the other.
- Then mix, add wine, broth, flour, spices. Simmer until done for 20-30 minutes. Serve with mashed potatoes.
Beef goulash recipes are varied. You can start from what your refrigerator is rich in. Did you have a good time picking mushrooms? Use them in a dish. Have you harvested vegetables from the garden? Their sin is not to add to your meat dish. At the same time, remember that goulash does not like people who are in a hurry. To keep the meat tender and juicy, be patient.
Side dishes are served with almost all cold or hot meat and fish dishes, as well as some snacks. For their preparation, a variety of products are used: pasta, vegetables, cereals, mushrooms, legumes, fruits and even berries. Vegetable side dishes are especially widely used, and vegetables can be boiled, fried, stewed, fresh, baked, salted, pickled. Side dishes of rice and other cereals are crumbly or viscous porridges, side dishes of beans, peas and other legumes can be boiled as whole grains or mashed. You will find many recipes for making side dishes on this site, as well as learn about the specifics of their use. After all, any side dish in taste, aroma, nutritional qualities, and even in color and shape should correspond to the product to which it is served. All recipes for side dishes with photos that you will find here have been tested and prepared by our consultants, and only then presented to your court.
The chef's skill is evaluated not only by his ability to cook delicious dishes, but also by his ability to skillfully combine them with each other, to make a single bouquet of the main product, side dish and sauce.
Combinations of products that together create “ensembles” that taste good have been known for a long time. For example, rice is the best side dish for chicken, garnish for cutlets is green peas, stewed cabbage is best served with fried pork or baked goose, and champignons are great for delicacy fish or poultry dishes. These combinations are not random and are based on the fact that the garnish should either be similar in quality to the main product, or soften or enhance its taste. For example, the preparation of cabbage side dishes for products such as pork, duck or goose is designed to soften their fat content and balance the calorie content of the whole dish.
Potato side dishes occupy a special place in cooking. Due to its taste, potatoes are a versatile product for preparing side dishes for meat, poultry, game, fish and various sausages. Its main advantage is that it lends itself to various culinary treatments and can be used in different dishes in various ways. For example, potatoes are served in the form of mashed potatoes with sausages or ham, french fries are served with fried meat, boiled potatoes are a side dish for fish.
If you are deciding what to serve with a cold dish or snack, then keep in mind that recipes for side dishes from cereals or pasta will not work for you. A side dish for a cold dish should be delicious when cold, so in this situation it is better to use a vegetable side dish with hot spices, pickles, eggs. And boiled pasta and cereal porridge are side dishes for duck, goulash, and meat chop.
Therefore, before you start preparing side dishes for pork, lamb, fish or seafood, think about how they will be combined with these products.
All side dishes on the site are a collection of the most delicious, original recipes from around the world. Some of them are prepared quickly and simply, others will have to be tinkered with, but both of them are distinguished by excellent taste. You can be sure of this, because we cooked and ate it all ourselves!
It is believed that goulash was once invented by Hungarian culinary specialists in order to feed big company. But the dish turned out to be so versatile and tasty that today it has spread all over the world.
There are a huge number of recipes that offer beef stew with various vegetables, mushrooms and even sweet dried fruits. To make the gravy even tastier, you can add tomato, sour cream, cream, cheese and, of course, flour as a thickener.
But to start cooking beef goulash, culinary experts advise choosing the “right” meat. It is preferable to take the pulp from the shoulder, hind leg or tenderloin. The meat should be a beautiful color, without streaks and other flaws.
The beef itself, unless it is the meat of a young calf, requires a long stew, so you will have to be patient and pick up dishes with a thick bottom. Everything else depends on the chosen recipe and your skill.
Beef goulash - a classic recipe with video
It is always better to start with traditional cooking methods. In comprehending the secrets and mysteries of goulash, a step-by-step recipe and video will help. Using the basic recipe, you can experiment with any suitable ingredients.
- 500 g of beef;
- a couple of large bulbs;
- vegetable oil for frying;
- 1 tbsp flour;
- 3 tbsp tomato;
- a couple of bay leaves;
- salt, pepper to taste;
- a pinch of dry basil;
- fresh greens.
Cooking:
- Cut the meat into small cubes or sticks. Heat vegetable oil in a frying pan and fry the beef, stirring occasionally, until golden brown (about 5 minutes).
- Onion cut into half rings. Add to meat and fry for another 5-6 minutes.
- Sprinkle the contents of the pan with flour, lightly salt, add the tomato, bay leaves and basil. Stir, pour in about 2-2.5 cups of water or broth.
- Extinguish on low gas under the lid for at least 1–1.5 hours.
- About 10 minutes before the end of the process, add salt to taste and pepper generously.
- Before serving, add finely chopped greens to the goulash.
Beef goulash in a slow cooker - photo recipe step by step
It is even easier to make delicious goulash in a slow cooker. This type of kitchen appliances is specially designed for long-term simmering of products, which is especially true in the case of beef.
- 1 kg beef pulp;
- 1 large onion;
- 2 tbsp thick tomato;
- the same amount of flour;
- 2 tbsp sour cream;
- to taste salt, pepper;
- some vegetable oil.
Cooking:
- Cut the beef flesh into small pieces.
2. Select the program "roasting" or similar in the menu of equipment. Pour in some oil and lay out the prepared meat.
3. Once the meat is lightly browned and juicy (after about 20 minutes), add a randomly chopped onion to the bowl.
4. Separately, prepare the sauce by mixing tomato paste and sour cream. Add salt, pepper. Dilute to a liquid consistency with water (about 1.5 multi-glasses).
5. After another 20 minutes, when the meat and onions are well fried, add flour, mix gently and fry for another 5-10 minutes.
6. After pour in the tomato-sour cream sauce, throw the lavrushka into the bowl.
7. Set the “extinguishing” program for 2 hours and you can go about your business.
Beef goulash with gravy - a delicious recipe
Traditionally, beef goulash is served with some kind of side dish. It can be mashed potatoes, pasta, cereals. Therefore, it is very important that the dish contains a lot of delicious gravy.
- 600 g of beef;
- 1 onion;
- 1 large carrot;
- 2 tbsp flour;
- 1 tbsp tomato;
- salt, bay leaf.
Cooking:
- Cut the beef into cubes, no larger than 1x1 cm in size. Fry them in hot vegetable oil until a small crust forms.
- Coarsely grate the carrot, chop the onion as you like. Add vegetables to meat and fry for about 5-7 minutes while stirring.
- Transfer all the ingredients to a saucepan with a thick bottom, add 0.5 l of broth and simmer after boiling over low heat.
- On the remaining oil, actively wielding a spatula, quickly fry the flour.
- Add tomato, parsley and pour in the broth (approximately 0.5 more l). Simmer the tomato sauce over low heat for about 10-15 minutes.
- Pour the meat over them and continue to stew everything together until fully cooked.
How to cook delicious beef goulash
Goulash in its appearance resembles a thick soup, which is especially tasty to eat with any side dish. But the dish prepared according to the following recipe will fly away and just with bread.
- 600 g meat tenderloin;
- medium bulb;
- 2 tomatoes or 2 tbsp. tomato;
- 0.75 ml of water or broth;
- pepper, salt to taste.
Cooking:
- Cut the tenderloin into bite-sized pieces. Put them in hot oil in a frying pan and fry until the released juice evaporates.
- At this point, add the quartered onion and fry, stirring, for about 5 minutes, until golden brown.
- Remove the skin from the tomatoes, cut into cubes and add to the meat. In winter, fresh vegetables can be replaced with tomato paste or even good ketchup. Stir and fry for another 5 minutes.
- Pour in hot broth or water, mix well so that the liquid combines with other ingredients. Salt and pepper.
- Tighten the fire and simmer for at least an hour, and preferably an hour and a half, until the beef is soft and tender.
Hungarian beef goulash
And now it's time to move on to more complex dishes. And the first will be a recipe that tells how to cook a real Hungarian goulash with beef and potatoes.
- 0.5 kg of potatoes;
- 2 onions;
- 2 carrots;
- 1-2 sweet peppers;
- 2 tbsp tomato;
- 3 garlic cloves;
- 1 kg of beef;
- 200 ml red wine (optional)
- 1 tsp zira, paprika, thyme, barberry;
- salt pepper;
- about 3 tbsp. vegetable oil.
Cooking:
- Heat vegetable oil in a cauldron or thick-walled saucepan. Throw in the beef cut into relatively large slices. Fry them on high gas for 6-8 minutes.
- Add onion half rings and finely chopped garlic. Stir, fry for 5 minutes.
- Next, add coarsely grated carrots and half rings of sweet pepper, as well as tomato paste. In summer it is better to use fresh tomatoes. Simmer for 10 minutes.
- Add all the spices listed in the recipe and simmer over medium heat for 5 minutes.
- Pour in the wine (you can replace it with water, broth) and simmer under the lid for at least 15 minutes to evaporate the alcohol.
- Peel the potatoes, cut them randomly and throw them into the cauldron. Add about a glass of broth or water to just cover all the products, and simmer under the lid for an average of 20-25 minutes.
- Salt and pepper, if any, add more fresh herbs and turn off after 5 minutes.
And now a real Hungarian goulash from an experienced chef. which will reveal all the features of the preparation of this dish.
Beef goulash with sour cream
This goulash is reminiscent of the legendary dish a la Beef Stroganoff by the method of preparation and even taste. For greater similarity, you can add some mushrooms, and at the end, grated finely hard cheese.
- 700 g of beef;
- 1 large onion;
- 200 g sour cream;
- 2 tbsp flour;
- salt and pepper.
Cooking:
- Cut the beef fillet into long and thin sticks.
- Throw them into a hot pan with oil and fry until a light crust appears on the surface, and the released juice is almost completely evaporated.
- Add onion half rings and cook, stirring regularly for another five minutes.
- Sprinkle with flour, salt and pepper, toss until the dry ingredients are evenly distributed and blend into the sauce.
- After 5-6 minutes, pour in the sour cream and simmer for no more than 5-7 minutes under the lid. Serve immediately.
Beef goulash with prunes
Prunes add an unforgettable touch of piquancy to beef stew. Goulash in this case turns out to be so tasty that even the most demanding gourmets will appreciate it.
- 600 g of beef;
- 1 onion;
- 10 pieces of pitted prunes;
- 2–3 tbsp vegetable oils;
- 200 ml of wine to taste;
- 2 tbsp tomato;
- the same amount of flour;
- salt and pepper.
Cooking:
- Cut the meat randomly and fry it over high heat.
- Once the beef is lightly browned, transfer it to a separate saucepan.
- Pour wine (water or broth) into the same pan, boil for a couple of minutes and drain the liquid to the meat.
- Pour a little oil into the pan, when it warms up, put the onion, cut into half rings. Fry it until transparent.
- Add flour and tomato (you can without it), mix actively and fry for a couple of minutes.
- Put the roast to the meat, if necessary, add a little water. Extinguish on low gas for about an hour.
- Cut the prunes into quarters and throw in the meat, salt and pepper to taste, simmer for about 30 more minutes.
Often we think what to cook for dinner with our relatives, so that it is tasty, satisfying and healthy, today we will tell you a variant of such a dish. Our simple step by step recipe with a photo will help you cook delicious pork goulash with vegetables, tomato paste and tender pieces of meat according to a classic recipe. There are many options for preparing this hearty dish. The food is cooked in a frying pan, in a saucepan, a cauldron, with the addition of tomato paste, soy sauce, with and without flour. There are even recipes for pork goulash with pumpkin, cabbage and even cucumbers.
Goulash with pork is an excellent, very tasty, easy-to-make dish, loved by children and adults. Cooking pork goulash is not difficult, at the first stage it is important to choose the right meat. Very tasty goulash is obtained from tenderloin, carbonate, shoulder, leg and neck of pork. Today we will cook a dish of pork neck, you can take any other part and use it in the recipe.
Ingredients:
- Pork - 1 kg.
- Carrots - 2 pcs.
- Sweet pepper - 1 pc.
- Garlic - 2 cloves
- Tomato paste mixed with mayonnaise.
- Spices for pork
- Pepper
- Pinch of sesame
- Vegetable oil - 1 tablespoon.
- Salt - to taste.
- Buckwheat and water in a ratio of 1 to 2 (1 share of cereals, 2 shares of water).
- Water for stewing meat.
The amount of water you choose to taste, based on whether you like the broth or not. If you like, then there should be more water. In my case, 1 glass is used.
Pork goulash - calories
Calorie content and nutritional value of pork goulash are calculated per 100 gr. ready meal. The table shows the average data that you can focus on and find out how many calories are in pork meat goulash.
How much to cook goulash with pork
Many people are interested in the cooking time of a dish, in order to say exactly how long it takes to cook pork goulash, it is important to know what part of the pork you use to cook the dish. Also, you first need to fry and then stew the pork goulash, it will take you about 1 hour for everything, and the stewing will take about 30 minutes.
How to cook pork goulash
Our recipe will tell you in detail how to cook pork goulash with vegetables. We will need the most common ingredients such as carrots, onions, bell peppers. It is natural vegetables that will make the dish fragrant and rich. Let's take a closer look at how to properly, quickly and tasty make pork goulash at home according to the classic recipe.
Step 1.
Cut the meat into slices, carrots and peppers into strips. Garlic is either cut very finely, or three on a grater, or passed through a garlic press.
Step 2
Pour vegetable oil into a heated frying pan and put the chopped meat. It needs to be fried until golden brown.
Step 3
Add carrots and peppers to the meat, continue to fry.
Step 4
As soon as the vegetables are sufficiently fried, pour the contents of the pan with 1 glass of water, add mayonnaise, tomato paste and spices, salt to taste. Be sure to reduce the heat at this stage and close the lid so that the meat is stewed completely and becomes soft and juicy.
As soon as the meat becomes soft, you can consider the goulash ready and remove the pan from the stove. Since pork neck was used here, the meat was not cooked for a long time. In total, the extinguishing phase took 20 minutes. If the meat is from any other part, then it may be necessary to stew longer.
What to serve with? Garnish for pork goulash
Garnish can be absolutely anything. Pork goulash goes well with mashed potatoes or buckwheat, it can also be served with rice or pasta. Today we will cook buckwheat as a side dish for pork goulash.
Step 5
In a saucepan, pour a glass of buckwheat with 2 glasses of water, add salt to taste. We put it on the stove. After the water boils, you need to reduce the heat and cook until the water has completely evaporated.
Delicious pork goulash prepared according to the classic recipe is ready. We put a side dish on a plate, add goulash and call everyone to the table. Bon appetit!
Similar recipes:
Beef goulash with gravy is a traditional Hungarian dish. Delicious and juicy beef goulash recipe with gravy and vegetables is very popular all over the world because this dish is prepared exclusively from available ingredients.
Hungarian shepherds also knew how to cook beef goulash with gravy, who just came up with this dish. They used to cook hearty meals for their dinner over an open fire in huge cauldrons. Goulash is said to be a Hungarian dish, which is why many call it Hungarian Beef Goulash Soup.
This dish was very popular among the Cossacks in our country. Nowadays, all housewives know that beef goulash soup or pork goulash can be cooked not only as a first course, but served with any side dish to feed your whole family hearty and tasty.
To prepare this dish, it is desirable to use high-quality beef tenderloin without chaff, bones and numerous veins. This is necessary in order to make the goulash more juicy and tender. We offer you recipes for cooking beef goulash with gravy.
Beef goulash with gravy recipe with photo
For cooking goulash, you can take pork, beef, chicken, lamb. But beef goulash with gravy, the recipe with the photo of which is described here, is the best option. After all, beef has a rich taste, and at the same time it does not become tough during prolonged heat treatment.
Ingredients:
- 300 g of beef;
- 1 onion;
- 2 cloves of garlic;
- 1.5 st. l. sour cream;
- 1.5 st. l. tomato paste;
- 1 st. l. flour;
- 1 tsp Sahara;
- vegetable oil for frying;
- salt;
- pepper.
Recipe for pork goulash with gravy recipe with photo:
Cut the beef pulp into pieces 4-5 cm wide.
Cut the onion into a cube about 1 cm wide. The dish undergoes a long heat treatment, so you do not need to chop the onion finely.
Cut the garlic cloves into several slices.
Fry garlic slices in vegetable oil. When the garlic is reddened, remove it from the pan. He has already given his flavor to the oil, on which other products will be fried.
Fry the pieces of meat until golden brown on all sides. You need to fry on medium heat, because on low heat the meat will lose a lot of its juices and, as a result, will not be as juicy.
Throw in the onion. Fry until translucent. Set heating to minimum.
Pour in the flour. Fry for 1-2 minutes, stirring.
Add sour cream and tomato paste. Pour in sugar. Pour in water. It should cover the meat almost completely.
Mix everything. Put on low heat, cover with a lid. Simmer for 40 minutes at a low boil. Salt and pepper at the end of cooking.
Helpful Hints:
To thicken the gravy, you can use not only flour, but also corn or potato starch.
For acidity and a more original taste, dried apricots, prunes and other dried fruits are sometimes added to goulash.
For a good goulash, you should choose high-quality beef without streaks and chaff. Then the dish will turn out very juicy and tender.
You can stew the meat with the addition of a small amount of dry red wine. Then the taste of the dish will turn out to be more subtle and with original notes. Do not be afraid to experiment with different ingredients when preparing beef goulash with gravy, the recipe with the photo of which we presented to you, because this way you can create your own unique recipe.
Bon appetit!
Beef goulash with gravy Hungarian recipe with photo
Beef goulash soup is a national dish of Hungarian cuisine, something in between the second and the first. To get a thick gravy for this dish, you need to add a little flour to the onion during frying. As a side dish for ready-made goulash, mashed potatoes and boiled rice are ideal. Let's try to cook Hungarian beef goulash with gravy.
Ingredients:
- 1 kilogram of beef pulp;
- 1 kilogram of tomatoes;
- 800 grams of potatoes;
- 2 tablespoons ground paprika;
- 2 sweet peppers;
- 1 celery stalk;
- salt and pepper to taste;
- 1 carrot;
- 2 cloves of garlic;
- a pinch of cumin;
- sunflower oil;
- 2 onions;
- fresh parsley and dill.
Recipe:
In order for you to get a classic recipe for Hungarian beef goulash, it is advisable to use the pulp without the chaff and bones. Rinse the beef pulp in water, if there are bones, carefully cut them off and leave the preparation of other dishes.
Prepare all the necessary vegetables in advance, pre-peel them and rinse in water. Particular attention should be paid to tomatoes, since the quality of the cooked dish depends on them. If the tomatoes were plucked from the garden, then they will be quite enough, but if you are preparing this dish in early spring or winter, then it is better to add canned tomatoes as well.
Peel the onion from the husk, and cut into half rings, it is better to cut the peeled carrots into small cubes. Place the pan on the fire and heat the sunflower oil in it, fry the chopped carrots and onions in it for five minutes over low heat. Fry vegetables, all the time, stirring with a spoon.
Add ground paprika to the vegetables in a pan so that all the ingredients are well saturated with it. If you want to cook a spicier dish, then add a pinch of hot pepper to the goulash.
Add the meat cut into small pieces to the pan with the vegetables. Continue to simmer over low heat, stirring all the time. At this time, you can add a little boiled water to the meat if you want the finished dish to look more like a soup.
Peeled sweet pepper cut into small cubes and add it to the meat.
Continue to simmer the goulash for another five minutes, stirring all the time. Take a suitable deep container and put the meat in it along with the stewed vegetables. Cut fresh tomatoes into cubes and, together with canned tomatoes, place in the vacated pan. Finely chop the previously peeled garlic, add it to the tomatoes and continue to simmer over low heat.
After five minutes, add a pinch of cumin to the stewed tomatoes and simmer for another two minutes. Add the resulting mixture to the meat. Cut the peeled and washed potatoes into cubes, add to the meat. Try to ensure that the potatoes are laid out almost completely covered with liquid.
Cut the celery stalks into pieces, put it on top of the potatoes. When the goulash is fully cooked, the celery must be removed and discarded. Cover the container with the dish and place it in a preheated oven for about 80 minutes. Beef goulash with gravy is completely ready, it can be served at the table along with fresh dill and parsley.
Classic beef goulash with gravy photo recipe
In its original purpose, goulash is a thick meat soup that is cooked exclusively with veal. But in the everyday life of our country, we perceive it as a hot meat dish that can be served with different side dishes. The basic principles of cooking have been preserved to this day, so let's try to cook delicious beef goulash.
Ingredients:
- 600 grams of veal or beef tenderloin;
- 1 onion;
- 25 grams of flour;
- 2 large tomatoes;
- 200 milligrams of broth or boiled water;
- vegetable oil;
- spices and salt to taste.
Recipe:
How to cook beef goulash with gravy. Cut the pre-washed meat into small pieces so that you can eat it without cutting it while eating. Heat the pan over medium heat with the addition of sunflower oil, put the pieces of meat in it and fry them until golden brown. All the juice that the meat gives during frying must be boiled.
Peel the onion from the husk and chop it very finely. Onions should be added after all the juice from the beef has boiled away. Continue to fry the meat along with the chopped onion for five minutes. Boil the water and carefully lower the tomatoes into it, after making small cuts on them, after a few seconds, remove the vegetables from the water and remove the skin from them.
Cut the peeled tomatoes into medium cubes, add them to the onion along with the meat. Instead of tomatoes, you can use ketchup or tomato paste if you wish. Continue to sauté the goulash for five minutes.
After that, you need to add a couple of tablespoons of flour to the meat, mix all the contents well with a spoon. Now it's time to add the prepared broth or boiled water to the meat. Continue to simmer the dish over low heat under a closed lid until fully cooked. At the very end, salt and pepper the dish to taste, let it brew under a closed lid. All beef goulash with gravy is completely ready.
Beef goulash with potatoes
Delicious beef goulash with gravy cooked with potatoes will allow you to do without making a side dish. If you complement goulash with cooked vegetable salad, then you will end up with a hearty dinner or lunch. So, we offer you a recipe for a delicious beef goulash with gravy.
Ingredients:
- 450 grams of potatoes;
- 600 grams of beef;
- 2 carrots;
- 1 onion;
- 35 grams of ground paprika;
- 1 bell pepper (preferably red)
- 40 grams of lard;
- a pinch of salt;
- 4 cloves of garlic.
Recipe:
To prepare a delicious beef goulash, first you need to peel the onion, cut it into small pieces and fry in preheated sunflower oil in a pan or in a saucepan until golden brown. Sprinkle onion with chopped paprika and mix well with a spoon.
Cut the beef into fairly large pieces and put them in a pan with onions and paprika. The meat must be peppered and salted to taste. Fry everything together over high heat until the meat is very white. Then reduce the heat a little, add boiled water to the meat and cover the dish with a lid on top. Let all contents simmer for one hour.
In the meantime, you can do slicing sweet peppers and carrots. After one hour, add finely chopped tomatoes, diced carrots, sweet peppers and chopped garlic to the meat in a pan. At the very end, add prepared meat broth or boiled water, mix all the contents again and leave to cook in this form for fifteen minutes.
After the beef is soft, add the previously diced potatoes to the goulash. A proper beef goulash with gravy will be fully cooked after the potatoes are tender. After turning off the heat, let the dish brew for fifteen minutes.
Delicious beef goulash with gravy
Beef goulash with delicious gravy is cooked for a little more than one hour, but, despite the long cooking process, this dish turns out to be very satisfying, appetizing and delicate in taste. During long cooking, the beef becomes very tender in taste and is completely saturated with the taste of vegetables.
Ingredients:
- 500 grams of fresh beef tenderloin;
- 6 spoons of tomato paste;
- 1 onion;
- 1 spoon of flour;
- 2 tablespoons of vegetable oil;
- boiled water.
Recipe:
To make a delicious beef goulash with gravy, the first step is to rinse the meat under running water, dry it a little with paper towels. Using a knife, cut out all the films, veins and small bones from the meat. Cut the meat into pieces no larger than one centimeter.
Peel the onion from the husk, then cut it into half rings, rings or small straws. Divide all chopped ingredients into separate bowls. Place a deep frying pan, non-stick saucepan, or large cauldron on medium fire, add a few tablespoons of vegetable oil. After the oil is thoroughly heated, put the beef in it and fry until golden brown. Stir the meat from time to time with a wooden spatula.
After the meat is well browned, you need to add chopped onion to it, continue to fry until the vegetable is half cooked. Next, season the entire contents with tomato paste, ground pepper, a pinch of salt, basil and ground bay leaf.
Pour the prepared hot water over the meat and onions so that the liquid can cover all the pieces of beef. Stir all the contents until a homogeneous mixture is formed and screw the fire to the level. Cover the dish with a lid and continue to simmer the dish for fifty minutes.
Using a sieve, sift a few tablespoons of flour into the pan, mix all the ingredients until smooth and continue to simmer the dish for five minutes until the gravy is thick. The finished dish can be turned off, cover it with a lid and insist for five minutes. After this time, arrange the goulash with watering on plates and serve with any side dish.
Beef goulash with sour cream
Very tender, fragrant and most delicious goulash with sour cream will pleasantly surprise you with its amazing taste. Beef goulash with gravy can be served with vegetable salad and any side dish of your choice. This dish is perfect for those days when you really want warmth and comfort.
Ingredients:
- 450 grams of beef;
- 1 onion;
- 1 bell pepper;
- 1 carrot;
- 3 cloves of garlic;
- ground coriander;
- 150 milligrams of light beer;
- 40 grams of sour cream;
- ground paprika;
- a pinch of zira.
Recipe:
To prepare beef goulash with gravy, the first step is to peel the onion from the husk and cut it into thin half rings. Heat the pan with the addition of three tablespoons of vegetable oil, fry the onion in it until golden brown. Place the fried onion in a deep saucepan or non-stick pan. The onion peeled from the husk must be cut into thin plates, put them on top of the fried onion.
Cut the washed beef into small strips and fry it in heated sunflower oil until golden brown. Put the fried meat in a saucepan on top of the onion and garlic. Peel the carrots from the skin, chop it with a grater, add the carrots and all the spices to taste to the meat.
Add light beer to all the ingredients, and add boiled water so that it completely covers all the meat. All contents must be brought to a boil, then cover the dish with a lid and continue to simmer the meat until tender.
Taste the meat and if it is already soft, add sour cream and salt to taste. Mix all the contents, cover again and continue to simmer for five minutes.
Now it's time to add diced bell peppers, herbs and hot peppers to taste. Turn off the heat on the stove, and let the finished dish brew for ten minutes under a closed lid. Serve beef goulash with gravy with any side dish.
Georgian beef goulash
By using pickles and red wine, beef cooked according to this recipe will acquire a savory taste. Beef goulash with gravy goes well with rice. Beef goulash cooking video of this dish you will find below.
Ingredients:
- 550 grams of veal or beef pulp;
- 2 onions;
- 130 milligrams of red wine;
- 1 clove of garlic;
- 2 pickles;
- 2 tomatoes;
- 1 spoon of flour;
- 40 milligrams of meat broth.
Recipe:
How to cook beef goulash with gravy. Cut the washed beef into small pieces, fry them in preheated oil until golden brown. Then you need to add the onion cut into half rings to the meat.
Pepper and salt to taste all the contents, all the time, stirring, continue to fry the meat for seven minutes over medium heat.
Add a few tablespoons of flour to the beef and continue to fry it for another five minutes. Use a blender to puree fresh tomatoes, finely chop the peeled garlic, and cut the pickles into cubes. Add all the chopped ingredients to the pan with the meat, also do not forget to pour in boiled water or meat broth and red wine.
Continue to simmer the goulash under a closed lid for forty minutes. You can serve ready-made beef goulash with gravy to the table along with a side dish of boiled rice. If desired, you can sprinkle the dish with chopped fresh dill.
Beef goulash with gravy recipe in a slow cooker with a photo
Traditionally, beef goulash is cooked in a thick tomato sauce with onions and carrots, but you can add other ingredients to taste. It will take a lot of time to process beef with the classic method, but such a device as a slow cooker helps to reduce the process of cooking meat. Beef cooked in a slow cooker retains its juiciness. Let's learn how to make beef goulash in a slow cooker.
Ingredients:
- 700 grams of beef;
- 2 onions;
- 3 tablespoons of flour;
- 4 spoons of tomato paste;
- 1 carrot;
- vegetable oil;
- boiled water;
- ground paprika;
- pepper and salt to taste.
Recipe:
Chilled meat must be washed in water and cut into medium pieces no larger than two centimeters in size. Rinse all vegetables and peel them. Peeled onions must be cut into cubes, and chop the carrots with a grater.
Turn on your multicooker and set the “Frying” mode on it, after which you need to pour sunflower oil. After heating the oil, put the chopped onion into it into cubes or half rings. Continue sautéing the onion until translucent, stirring occasionally. Now you need to add the beef cut into pieces. Continue frying the meat until it begins to release liquid.
Add grated carrots to the meat, add pepper, salt to taste and tomato paste. At the very end, you need to pour boiled water. The amount of liquid depends on the desired thickness of the gravy, but be aware that some of the liquid will boil away during stewing.
It's time to set the "Stew" mode and continue to cook the dish for sixty minutes. About ten minutes before final cooking, add a few tablespoons of flour to the meat for a thicker sauce. Arrange the finished dish on plates and sprinkle with herbs.
Microwave beef goulash with gravy
Since the preparation of this dish involves the use of red wine, the taste of the finished beef will turn out to be more refined and piquant. And in the microwave, you can cook this dish in just a few minutes.
Ingredients:
- 550 grams of beef;
- 1 onion;
- 60 grams of red wine;
- 1 sweet pepper;
- bouillon cube;
- 2 tomatoes.
Recipe:
To deliciously cook beef goulash, cut the washed meat, seeded sweet pepper and onion into a small cube, put all the contents in a tall bowl with a lid.
For a few minutes, place the bowl with all the ingredients to stew for five minutes at 100% power. Then very finely chop the peeled tomatoes, also add them to the meat.
Grind the dry bouillon cube together with the red wine in a deep bowl. Add the resulting liquid to the meat as well. It is necessary to stew goulash in a closed container for seven minutes at 100% microwave power. You can serve the finished dish to the table along with any side dish.
It is believed that goulash was once invented by Hungarian culinary specialists in order to feed a large company with one single dish. But the dish turned out to be so versatile and tasty that today it has spread all over the world.
There are a huge number of recipes that offer beef stew with various vegetables, mushrooms and even sweet dried fruits. To make the gravy even tastier, you can add tomato, sour cream, cream, cheese and, of course, flour as a thickener.
But to start cooking beef goulash, culinary experts advise choosing the “right” meat. It is preferable to take the pulp from the shoulder, hind leg or tenderloin. The meat should be a beautiful color, without streaks and other flaws.
The beef itself, unless it is the meat of a young calf, requires a long stew, so you will have to be patient and pick up dishes with a thick bottom. Everything else depends on the chosen recipe and your skill.
Beef goulash - a classic recipe with video
It is always better to start with traditional cooking methods. In comprehending the secrets and mysteries of goulash, a step-by-step recipe and video will help. Using the basic recipe, you can experiment with any suitable ingredients.
- 500 g of beef;
- a couple of large bulbs;
- vegetable oil for frying;
- 1 tbsp flour;
- 3 tbsp tomato;
- a couple of bay leaves;
- salt, pepper to taste;
- a pinch of dry basil;
- fresh greens.
Cooking:
- Cut the meat into small cubes or sticks. Heat vegetable oil in a frying pan and fry the beef, stirring occasionally, until golden brown (about 5 minutes).
- Onion cut into half rings. Add to meat and fry for another 5-6 minutes.
- Sprinkle the contents of the pan with flour, lightly salt, add the tomato, bay leaves and basil. Stir, pour in about 2-2.5 cups of water or broth.
- Extinguish on low gas under the lid for at least 1–1.5 hours.
- About 10 minutes before the end of the process, add salt to taste and pepper generously.
- Before serving, add finely chopped greens to the goulash.
Beef goulash in a slow cooker - photo recipe step by step
It is even easier to make delicious goulash in a slow cooker. This type of kitchen appliances is specially designed for long-term simmering of products, which is especially true in the case of beef.
- 1 kg beef pulp;
- 1 large onion;
- 2 tbsp thick tomato;
- the same amount of flour;
- 2 tbsp sour cream;
- to taste salt, pepper;
- some vegetable oil.
Cooking:
- Cut the beef flesh into small pieces.
2. Select the program "roasting" or similar in the menu of equipment. Pour in some oil and lay out the prepared meat.
3. Once the meat is lightly browned and juicy (after about 20 minutes), add a randomly chopped onion to the bowl.
4. Separately, prepare the sauce by mixing tomato paste and sour cream. Add salt, pepper. Dilute to a liquid consistency with water (about 1.5 multi-glasses).
5. After another 20 minutes, when the meat and onions are well fried, add flour, mix gently and fry for another 5-10 minutes.
6. After pour in the tomato-sour cream sauce, throw the lavrushka into the bowl.
7. Set the “extinguishing” program for 2 hours and you can go about your business.
Beef goulash with gravy - a delicious recipe
Traditionally, beef goulash is served with some kind of side dish. It can be mashed potatoes, pasta, cereals. Therefore, it is very important that the dish contains a lot of delicious gravy.
- 600 g of beef;
- 1 onion;
- 1 large carrot;
- 2 tbsp flour;
- 1 tbsp tomato;
- salt, bay leaf.
Cooking:
- Cut the beef into cubes, no larger than 1x1 cm in size. Fry them in hot vegetable oil until a small crust forms.
- Coarsely grate the carrot, chop the onion as you like. Add vegetables to meat and fry for about 5-7 minutes while stirring.
- Transfer all the ingredients to a saucepan with a thick bottom, add 0.5 l of broth and simmer after boiling over low heat.
- On the remaining oil, actively wielding a spatula, quickly fry the flour.
- Add tomato, parsley and pour in the broth (approximately 0.5 more l). Simmer the tomato sauce over low heat for about 10-15 minutes.
- Pour the meat over them and continue to simmer everything together until fully cooked.
How to cook delicious beef goulash
Goulash in its appearance resembles a thick soup, which is especially tasty to eat with any side dish. But the dish prepared according to the following recipe will fly away and just with bread.
- 600 g meat tenderloin;
- medium bulb;
- 2 tomatoes or 2 tbsp. tomato;
- 0.75 ml of water or broth;
- pepper, salt to taste.
Cooking:
- Cut the tenderloin into bite-sized pieces. Put them in hot oil in a frying pan and fry until the released juice evaporates.
- At this point, add the quartered onion and fry, stirring, for about 5 minutes, until golden brown.
- Remove the skin from the tomatoes, cut into cubes and add to the meat. In winter, fresh vegetables can be replaced with tomato paste or even good ketchup. Stir and fry for another 5 minutes.
- Pour in hot broth or water, mix well so that the liquid combines with other ingredients. Salt and pepper.
- Tighten the fire and simmer for at least an hour, and preferably an hour and a half, until the beef is soft and tender.
Hungarian beef goulash
And now it's time to move on to more complex dishes. And the first will be a recipe that tells how to cook a real Hungarian goulash with beef and potatoes.
- 0.5 kg of potatoes;
- 2 onions;
- 2 carrots;
- 1-2 sweet peppers;
- 2 tbsp tomato;
- 3 garlic cloves;
- 1 kg of beef;
- 200 ml red wine (optional)
- 1 tsp zira, paprika, thyme, barberry;
- salt pepper;
- about 3 tbsp. vegetable oil.
Cooking:
- Heat vegetable oil in a cauldron or thick-walled saucepan. Throw in the beef cut into relatively large slices. Fry them on high gas for 6-8 minutes.
- Add onion half rings and finely chopped garlic. Stir, fry for 5 minutes.
- Next, add coarsely grated carrots and half rings of sweet pepper, as well as tomato paste. In summer it is better to use fresh tomatoes. Simmer for 10 minutes.
- Add all the spices listed in the recipe and simmer over medium heat for 5 minutes.
- Pour in the wine (you can replace it with water, broth) and simmer under the lid for at least 15 minutes to evaporate the alcohol.
- Peel the potatoes, cut them randomly and throw them into the cauldron. Add about a glass of broth or water to just cover all the products, and simmer under the lid for an average of 20-25 minutes.
- Salt and pepper, if any, add more fresh herbs and turn off after 5 minutes.
And now a real Hungarian goulash from an experienced chef. which will reveal all the features of the preparation of this dish.
This goulash is reminiscent of the legendary dish a la Beef Stroganoff by the method of preparation and even taste. For greater similarity, you can add some mushrooms, and at the end, grated finely hard cheese.
- 700 g of beef;
- 1 large onion;
- 200 g sour cream;
- 2 tbsp flour;
- salt and pepper.
Cooking:
- Cut the beef fillet into long and thin sticks.
- Throw them into a hot pan with oil and fry until a light crust appears on the surface, and the released juice is almost completely evaporated.
- Add onion half rings and cook, stirring regularly for another five minutes.
- Sprinkle with flour, salt and pepper, toss until the dry ingredients are evenly distributed and blend into the sauce.
- After 5-6 minutes, pour in the sour cream and simmer for no more than 5-7 minutes under the lid. Serve immediately.
Today we will consider the basic recipe for beef goulash with gravy. This classic dish is always relevant, because it does not get bored, does not depend on fashion and does not include exotic products for an amateur in its composition. Fragrant juicy meat stewed with vegetables, supplemented with herbs and tomato dressing - a great combination that hardly anyone can refuse!
Beef goulash with gravy is a great addition to potatoes, cereals or boiled pasta. Meat with long-term stewing comes out very soft and appetizing, and a plentiful amount of gravy will make any side dish as juicy as possible, with a rich and pronounced taste.
Ingredients: 
- beef - 500 g;
- bulb - 1 pc.;
- carrots - ½ pcs.;
- flour - 1 tbsp. spoon with a slide;
- tomato paste - 1-2 tbsp. spoons;
- fresh greens - a small bunch;
- salt, spices - to taste;
- vegetable oil - 2-3 tbsp. spoons.
Beef goulash with gravy recipe with photo step by step
How to cook goulash with gravy
- Pre-washed and dried beef pulp is cut into approximately the same pieces of medium size. We load the meat preparations into a frying pan with a hot vegetable oil. Stirring occasionally, keep the beef on high heat.
- As soon as the moisture evaporates, and the meat is covered with a golden crust, add the peeled and finely chopped onion.
- Next, load the carrots grated with thin shavings. Fry the mixture of beef and vegetables for 2-3 minutes. If desired, you can also add sweet peppers, celery, green beans, etc. to the goulash. Vegetable set depends only on personal wishes.
- Sprinkle the contents of the pan with flour and mix quickly. Fry everything together for a minute (the flour will later thicken the gravy a little and make it more saturated). Add tomato paste, mix with meat.
- Fill the beef with water - the liquid should completely cover the meat pieces. Bring the sauce-filling to a boil, then reduce the heat and, having covered the container with a lid, simmer the contents of the pan for about 40-60 minutes or more (until the beef is soft). Cooking time depends on the age of the meat. If "old" and tough beef is used, it will take longer to stew it. If necessary, you can add water. In the process of stewing, sometimes remove the lid and stir the meat so that it does not burn.
- Finely chop the pure greens and load to the already prepared meat. We throw salt, favorite spices / seasonings, mix and simmer for literally another 5 minutes.
- The result should be soft, juicy and flavorful beef goulash with gravy.
We supplement the meat with a simple side dish, for example, buckwheat porridge, mashed potatoes, pasta, etc. Bon appetit!
