→ Goulash with gravy - the best recipes. How to cook beef goulash with gravy: step-by-step recipe, cooking tips Hungarian beef goulash

Goulash with gravy - the best recipes. How to cook beef goulash with gravy: step-by-step recipe, cooking tips Hungarian beef goulash

Products for goulash:

  • Beef meat - 0.5 kg.
  • Onion - 1 pc.
  • Carrots - 1 pc.
  • Flour - 1 tbsp.
  • Sour cream - 1 tbsp.
  • Tomato paste - 1 tbsp.
  • Salt - to taste
  • Bay leaf - 1 or 2 pcs.

Surely many remember this dish from kindergarten. Meat goulash with gravy is often prepared in kindergartens and schools, in canteens and cafes. Let's try to cook it at home, for the whole family. Moreover, it is simple, satisfying and tasty. And also suitable for.

Photo recipe for beef goulash with gravy:

1. The set of ingredients for goulash is simple: meat, onions, carrots, tomato paste, sour cream, flour, salt and bay leaf. Since this dish will be eaten not only by parents, but also by children :), use fresh and young meat.

Free the meat from all white veins and films and chop it finely. Prepare the rest of the ingredients.

2. Finely chop the onion with a knife, and grate the carrots on a medium grater.

3. Place the meat in a roasting pan or in a frying pan with high walls and a thick bottom. Add some sunflower oil.

4. Add chopped vegetables to beef meat.

5. Stir and pour 1 cup of boiling water into the pan.

6. Leave the meat and vegetables to simmer over medium heat until almost done. More specifically, 45 minutes. Periodically look under the lid and add water if necessary.

7. When the meat is almost cooked (after 45 minutes of simmering), add salt and stir.

8. You can also add a couple of bay leaves along with salt. Simmer for another 10 minutes.

9. During this time, dilute the goulash mixture. To do this, add to a glass of water: a spoonful of sour cream, flour and tomato paste. The water should be warm and filled to half a glass.

10. Stir well with a spoon so that not a single lump of flour remains.

11. Pour the mixture into the meat and stir.

12. Simmer the goulash for another 5-7 minutes. During this time it will thicken significantly.

13. Beef goulash with gravy can be served with any side dish. We ate it with buckwheat porridge. It also goes well with pasta.

Bon appetit!

Little secrets of preparing delicious meat goulash with gravy:

1. When stewing, the meat should always be slightly covered with liquid. Keep an eye on this and add water if necessary.

2. Buy fresh, chilled meat (not frozen). It should be of the best quality and without additives.

3. When purchasing, give preference to the neck or shoulder portion of beef. The remaining parts of the goulash may turn out dry and difficult to chew.

4. When stewing, if children can tolerate seasonings and pepper, feel free to add it. They will only emphasize the taste of the finished dish.

This recipe is suitable for children of kindergarten age (from 3 years old) and older.

Goulash: recipes

A simple recipe for making beef goulash with tomato and flour. Quite filling and tasty dish for the whole family with photo and video recipe.

1 hour 30 minutes

165.8 kcal

4.75/5 (4)

Sunday lunch is a wonderful occasion to chat with your family and pamper them with something tasty and satisfying. You can't do without meat here. Goulash frombeef according to our recipes - one of the most successful options for a meat dish to please everyone gathered at the table. This is traditional Hungarian dish, which has become the calling card of this country. And for good reason! Goulash is a delicious, aromatic meat with gravy that goes well with any vegetable side dish.

Classic beef goulash recipe

After reading our step-by-step goulash recipe, you will learn how to make delicious beef goulash with gravy to taste like in kindergarten. And you can easily prepare it at home. Let's start with properly selected meat. In the classic recipe we use fresh beef without streaks. If you have frozen meat, then you need to defrost it naturally on the middle shelf of the refrigerator.

One deep frying pan, cutting board, sharp knife and grater.

Ingredients

Preparation

  1. Beef cut into cubes or oblong bars of medium size.
  2. Place a deep frying pan on maximum heat. Add a little sunflower oil and heat it well. Place the pieces of meat in the pan and fry for about 2 - 3 minutes.
  3. Frying beef pieces until golden brown allows the meat to remain juicy inside and at the same time have a crispy crust.
  4. Finely chop onion and send it to the frying pan with the meat and fry it together with the meat until the onion becomes soft.
  5. Grate carrots on large grater cells. We send it to the meat and onions, simmer until soft. Add spices, in our case paprika, chili and basil.
  6. Add flour to meat and vegetables. Mix everything well and simmer for a couple of minutes.
  7. In one glass of meat broth we dilute tomato paste. Add the chopped garlic to this.
  8. Pour the meat broth with tomato and garlic. Cover the pan with a lid and simmer over medium heat for about an hour.
  9. 15 minutes before the end of cooking, toss Bay leaf And chopped dill. Salt to taste.

Innings

Our goulash is ready. Serve hot for any side dish, for example, you can cook pasta as a side dish. You can sprinkle with herbs. Eat with pleasure!

Beef goulash with prunes

In order to diversify this dish, I suggest cook it with prunes. The goulash will acquire a delicate sourish-sweet taste, and you will again be able to delight your loved ones and friends with your culinary delights.

  • Preparation will take- 1,5 hour.
  • Number of servings– approximately 5.
  • To prepare you will need: one deep frying pan, cutting board, duck pan, sharp knife and grater.

Ingredients

  • Beef shoulder– 600 g.
  • Bulb onions– 1 onion.
  • Prunes(seedless) – 15 pcs.
  • Medium carrot- 1 PC.
  • Wheat flour– 60 g.
  • Ketchup- 2 tablespoons.
  • Allspice– 3 peas.
  • Bay leaf- 2 pcs.
  • Garlic– 2 cloves.
  • Table salt– 0.5 teaspoon.
  • Dill greens– 3 branches.
  • – 35 years
  • Meat broth(or just drinking water) – 1 glass.

Preparation

  1. Beef, washed and dried on a paper towel cut medium sized pieces.
  2. Place the chopped pieces in a hot frying pan with sunflower oil and fry until golden brown. Do not add salt, water and spices yet.
  3. Onions and garlic We chop it as finely as possible with a knife, and grate the carrots on the large cells of a grater. Fry the vegetables in sunflower oil in a separate frying pan until golden brown.
  4. We put the fried pieces of beef in a duck pot and put sautéed vegetables and our chosen spices (bay leaves, allspice) here. After mixing, cover with a lid and Simmer for 30 minutes.
  5. While the meat and vegetables are stewing, we fry flour in a frying pan until characteristic golden color and pour in meat broth. If it is not at hand, feel free to replace it vegetable broth or water. Mix everything thoroughly. Place the pre-washed prunes in the roasting pan and simmer for 15 minutes.
  6. 15 minutes after adding prunes pour the flour dressing into the duck roast and simmer for another 15 minutes. Before the end of cooking, about 3 minutes, add ketchup. Once the goulash is cooked, cover it with a lid and let it sit for 15 minutes.

Innings

Serve goulash hot for mashed potatoes or other side dish with gravy and chopped herbs. Set the table and eat with pleasure!

A simple recipe for beef goulash with sour cream

  • Preparation will take- 1,5 hour.
  • Number of servings– approximately 4.
  • To prepare you will need: one deep frying pan, cutting board, thick-bottomed saucepan, sharp knife and grater.

Ingredients

  • Beef shoulder– 400 g.
  • Light beer– 150 ml.
  • Wheat flour– 60 g.
  • Refined sunflower oil – 35 years
  • Table salt– 1/2 teaspoon.
  • Sour cream (low fat)– 4 tablespoons.

Goulash with gravy is the most delicious meat dish. Tender juicy meat in a flavorful meat gravy. It is prepared in different ways: from beef, pork and even chicken with different vegetables and paprika. Arguing about which recipe is the most correct is not a rewarding task, so I will simply present to you the best and simple recipes delicious goulash, and you yourself choose the one you like best, although they are all good!

Beef goulash with gravy - recipe with photos - step by step

There are many recipes for making beef goulash with gravy, you can endlessly argue about which one is correct, but why? The most important thing is that the goulash is delicious! I have known this goulash recipe since childhood - my mother always cooks this way, so I cook it this way, and for me, goulash prepared according to this recipe is the most delicious. It has its own characteristics and secrets.

I cook goulash without vegetables = bell peppers and potatoes, so there are few ingredients in it - but the taste is rich - meat. You can add tomatoes if desired. easier to add.

Products:

  • 500 g beef
  • 1 medium onion
  • 2 tablespoons flour
  • 2 glasses of water
  • 2 table. spoons of tomato paste or pureed tomatoes
  • Salt, pepper to taste
  • Vegetable oil for frying

Everyone loves goulash dearly: both adults and children, just like or.

Recipe for beef goulash with photo:

Goulash can be cooked either in a deep cauldron or thick-walled pan, or in tandem = frying pan plus pan.

Step 1. Rinse the beef well, remove veins and films, if any. In general, it is believed that goulash should be prepared from beef tenderloin. Cut the meat into cubes or sticks.

Step 2. Peel and chop the onion

Step 3. Heat a frying pan and fry the beef and onions in vegetable oil over high heat for 7-8 minutes

Step 4. Transfer the entire contents of the frying pan into a saucepan, add salt, add water so that it completely covers the meat and onions and it is better if there is more of it, about 2-3 cm, because... during cooking, some of it will still boil away and you will get less tasty gravy. You can pour water at your discretion - maybe you really like gravy, but the main thing is not to overdo it so that the taste is rich and meaty.

Place the pan on the fire and cook for about 60-70 minutes.

Step 5. While the goulash is cooking, you need to process the flour, which gives the goulash the desired thickness and pleasant taste.

You can, of course, put flour in goulash just like that - it’s so white and beautiful. But the color, taste and consistency that it will give to the goulash are not particularly pleasing, at least I don’t like it.

And, in my opinion, white flour gives the goulash a somewhat dubious taste. That's why I fry flour for goulash.

It’s all very simple: take a frying pan, put it on the fire, heat it up, pour wheat flour into a DRY frying pan (WITHOUT OIL) and fry it until golden brown with CONSTANT stirring.

Immediately turn off the heat and transfer the flour to a jar or plate, otherwise it will burn while the pan cools. The amount of flour you put in the goulash depends on the amount of water, i.e. broth. Therefore, we usually fry the flour with a reserve, and put the leftovers into a glass jar with a lid for the next time we prepare goulash, of course, if you cook it more than once a year.

Fried flour gives beef goulash not only thickness, but a very pleasant piquant taste, unlike regular flour.

The flour is ready, try the meat, if it’s too tough for your taste, cook it a little more.

Step 6. Salt the goulash to your taste. Add tomato paste or pureed tomatoes (optional).

Step 7 Fried flour put in beef goulash 7-10 minutes before readiness, i.e. There is no need to cook flour for a long time in goulash. Usually 2-2.5 table is enough. spoons of flour, but everyone likes the thickness of goulash differently, so you can put a little more or a little less - be guided by your taste.

Step 8. You can take any pepper - peas or ground. If you use black peppercorns for goulash, add them 15-20 minutes before they are ready. Ground black pepper can be added 3-5 minutes before the goulash is ready.

That's all the secrets!

Delicious, aromatic beef goulash with gravy is ready! It is ideal to serve goulash with, with or.

Enjoy!

Goulash can be cooked in a slow cooker and in nature - in a cast iron cauldron over a fire - the taste will be amazing, because everything tastes better in nature!

Bon appetit!

A simple pork goulash recipe - video

Even a novice housewife can prepare this simple recipe for delicious goulash - everything is simple and accessible.. All the subtleties of cooking are in this video:

Chicken goulash (beef stroganoff) with gravy - chicken fillet recipe

Delicious goulash from chicken fillet It is prepared simply and quite quickly. It turns out tender and aromatic, because... Chicken meat cooks very quickly.

Products::

  • Chicken breast fillet – 500 g
  • Tomatoes – 300-400 g.
  • Carrots – 1 pc.
  • Onion – 1 pc.
  • Flour – 1 tbsp.
  • Sour cream – 2-4 tbsp.
  • Garlic – 2-3 cloves
  • Salt – 1/2 tsp.
  • Black pepper - to taste
  • Vegetable oil – 3-4 tbsp.

Cooking step by step:

Cut the chicken fillet lengthwise, cover with cling film and beat.

Cut chicken meat into strips

Peel and chop the onion, place in a cup and add flour, stir

Wash the tomatoes, cut them in half and grate them on a coarse grater or chop them in a blender.

Pour into a thick-walled frying pan or cauldron vegetable oil, put shredded meat

Fry it until the liquid has evaporated and lightly browned, about 5-7 minutes.

Then add chopped onion mixed with flour and fry for 2-3 minutes

Add grated carrots and fry for another 2-3 minutes.

Add tomatoes

Mix everything well and only now add spices and salt:

Ground black pepper to taste. If you wish, you can add chicken seasoning at this stage.

Pour 200 ml of water and simmer until the carrots and onions are ready, about 5-7 minutes, stirring occasionally so as not to burn

Add 3-4 tables. spoons of sour cream

Pass 3-4 cloves of garlic through a press and add sauce

Stir and boil for another couple of minutes and turn off. Chicken goulash with gravy is ready.

Pasta, crumbly pasta is perfect as a side dish for chicken goulash. buckwheat, rice with vegetables or mashed potatoes on milk.

Garnish the incomparable second course with cucumber slices or tomato slices and enjoy a great dinner!

Bon appetit!

Delicious pork goulash

Products:

  • For 1.5 kg pork (not fatty)
  • 300 ml tomato sauce (can be replaced with tomato paste with tomato dressing)
  • 2 heads onion (large)
  • salt 1 tsp
  • bay leaf and spices for meat (without spice salt)
  • water to the desired consistency - approximately 1 liter of water.
  • 70 ml vegetable oil

Cooking step by step with photos:

You need to take lean pork and cut it into pieces

Pour vegetable oil into a cauldron, place pieces of pork

Fry the meat in oil in a cauldron until lightly browned.

Peel the onion, wash and chop it the way you like best, add it to the pork and lightly fry it

After that we add tomato sauce or pureed tomatoes

Then add spices with bay leaves and water.

Cook with the lid closed over medium heat until the meat is cooked.

Sprinkle with herbs when ready.

Delicious, aromatic pork goulash is ready! Bon appetit!

The most tender goulash - a recipe for a slow cooker

A multicooker in the kitchen today is the first assistant for the housewife; you can cook any dishes and even baked goods in it. You can prepare goulash in a multi-cooker that is very tasty and filling = - here’s the video recipe:

Proper Hungarian goulash - recipe with photo

This goulash will win you over from the first spoon - it's amazing. Tasty and delicate with the aroma of paprika, thick and bright will not leave anyone indifferent. This perfect recipe delicious homemade goulash

To prepare Hungarian goulash you will need

  • Beef (brisket or shoulder) 600 g
  • Potatoes 600 g Onions 200 g
  • Fresh tomatoes (grated) 50-100 g
  • Sweet pepper – 200-400 g (optional)
  • Dried Hungarian paprika – 2-3 heaped teaspoons
  • Salt. Chipette dough (goulash paste)
  • Premium wheat flour – 200 g
  • Egg 1 piece
  • Salt 1/4 teaspoon
  • Water 1-2 tablespoons

Recipe:

Wash and chop the onion. Heat vegetable oil in a cauldron and add onion

Fry it in oil until golden brown, it will become caramel-sweet

Cut the meat into cubes and place on the onion

Immediately add salt and more dried paprika

The meat should be fried a little over medium heat.

Now you need to cook it over low heat, add water during the cooking process when it gradually boils away. There is no need to rush, the meat should become very soft and tender and imbued with the aroma of the broth. While it's cooking, you can make the goulash noodles. Yes, yes, noodles are added to Hungarian goulash, they are called chepetke, which you can make yourself, the dough recipe for it is very simple: flour, salt and egg.

Knead very stiff dough

Knead and cover with film, let it lie for about 15 minutes. During this time, the gluten will swell and the dough will become more elastic.

Now you need to peel the potatoes and cut them into cubes so that their size matches the pieces of meat

Add to goulash. Mix everything and cook until the potatoes are ready.

In the meantime, let's put a pan of water to heat up, so that we can then cook our pasta (chepetke) in it, make a paste, roll out the dough 4 mm thick, and then cut it into cubes with a knife

As soon as the water in the pan boils, cook the noodles in it.

When the potatoes are almost cooked, add the pureed tomatoes. Be sure to wait until they are cooked, since tomatoes contain acid, which causes the potatoes to glaze and the cooking time will increase very much.

if you are preparing Hungarian goulash in winter, when there are no sweet tomatoes, then add a little (1 teaspoon) sugar and the taste of the goulash will be softer and more delicate.

At the next stage we add juicy and beautiful Bell pepper. Cut it into strips and add to the goulash.

There is no need to cook the pepper for a long time, literally 3-4 minutes,

Add chepetke (noodles, pasta),

Stir and turn off. The perfect Hungarian goulash is ready!

Bon appetit!

The perfect Hungarian goulash is ready!

Delicious and aromatic with a rich broth thanks to vegetables and potatoes with the taste and aroma of paprika is ready!

Bon appetit!

That's all for today! Have fun cooking and share your impressions in the comments. Subscribe to new recipes to always keep up to date with the news of the Tasty Food site

There are many goulash recipes. The most important thing is to choose the right good fresh meat. Choose without veins and a lot of fat. The neck part is best suited. The color of the meat should be light - this means that the animal is young and the dish will be soft and juicy.

Everyone remembers from childhood the aromatic taste of this side dish, which is served with mashed potatoes. The meat cubes are delicious, soft and melt in your mouth. The gravy is juicy and thick. Nowadays they cook with different types meat, but for real classic recipe Only beef is used.

Ingredients:

  • beef – 1.5 kg;
  • sunflower oil;
  • carrots – 2 pcs.;
  • tomato paste – 5 tbsp. spoon;
  • water;
  • ground pepper;
  • onions – 3 pcs.;
  • flour – 6 tbsp. spoon;
  • salt;
  • greenery.

Preparation:

  1. Cut the meat into cubes.
  2. Sprinkle with pepper. Mix.
  3. Mix flour with salt. Dip each piece.
  4. Heat the oil and fry the beef.
  5. Cut the onion into rings.
  6. Grate the carrots.
  7. Fry the vegetables.
  8. Place vegetables and meat in one pan.
  9. Pour water so that all products are covered.
  10. Simmer for 30 minutes.
  11. Chop the greens.
  12. Pour in the pasta, sprinkle with herbs, pepper and salt. Mix.
  13. Simmer for 7-10 minutes.
  14. To soak the dish and become aromatic, cover with a lid and leave without heat for 20 minutes.

How to cook a meat dish in a slow cooker?

Beef goulash with gravy in a slow cooker is very simple and convenient to prepare. A minimum of time is spent on cooking, the meat will be juicy and soft.

Ingredients:

  • beef – 1 kg;
  • salt;
  • onions – 2 pcs.;
  • ground black pepper;
  • carrots – 2 pcs.;
  • water;
  • flour – 2 tbsp. spoons.

Step by step recipe:

  1. Wash the meat, cut into pieces.
  2. Place in a multicooker bowl, lightly brushing the surface with oil.
  3. Remove the skins from the onion. Shred.
  4. Peel the carrots and grate them.
  5. Transfer vegetables to meat.
  6. Set the “Baking” mode for 45 minutes.
  7. Simmer, stirring occasionally.
  8. After the specified time, add flour and seasoning. Mix.
  9. Pour water into the bowl until the meat is half immersed in the liquid.
  10. Place on the “Extinguishing” mode for two hours.
  11. When the signal for the end of the cooking process sounds, stir and serve.

Hungarian beef goulash with gravy

The recipe for this dish was invented by Hungarian shepherds who cooked food in pots with beef and whatever food they had with them.

Ingredients:

  • beef – 1500 g;
  • carrots – 4 pcs.;
  • dry red wine – 400 ml;
  • onions – 4 pcs.;
  • hot pepper – 2 pods;
  • thyme – 2 teaspoons;
  • tomatoes in juice – 400 g;
  • salt – 2 teaspoons;
  • thyme – 2 teaspoons;
  • olive oil – 6 tbsp. spoon;
  • garlic – 8 cloves;
  • potatoes – 6 pcs.;
  • sweet paprika – 4 tbsp. spoons;
  • paprika pepper – 6 pcs.;
  • fresh lard – 40 g;
  • white beans – 200 g.

Preparation:

  1. Soak the beans in advance, preferably overnight.
  2. Boil for one hour.
  3. It is better to take beef from the neck, it is softer and juicier. Rinse the meat, remove the film. Use a paper towel to remove moisture. Cut into pieces about 3 cm in size.
  4. Fry the lard in a frying pan and remove the rest. Fry the beef in the resulting fat, stirring regularly. When the meat is golden brown, transfer to a saucepan.
  5. Peel the onion and chop it. Fry until soft. Sprinkle with thyme and thyme. Stir and simmer for five minutes.
  6. Remove from heat and add ground paprika. Stir and transfer to the pan with the beef.
  7. Salt the meat.
  8. Pour dry wine and boil.
  9. Pour the tomatoes into own juice.
  10. Place the finished beans into a saucepan. Close the lid.
  11. Simmer for two hours. During the cooking process, the alcohol evaporates, the beef is soaked and becomes soft and flavorful.
  12. Peel the potatoes and cut into cubes.
  13. Peel the carrots and cut into rings.
  14. Transfer vegetables to meat. If there is not enough liquid, add water. Cook for half an hour.
  15. Remove the seeds from the pepper and cut into cubes.
  16. Peel the garlic and chop finely. Can be chopped in a garlic press.
  17. Rinse the hot pepper with water and cut into pieces.
  18. Add the prepared products to the pan.
  19. Add salt and mix.
  20. Cook until peppers are soft.

The thickness of the goulash depends on the added water and the juice released by the vegetables.

Delicious recipe for making goulash - just like in kindergarten

Everyone remembers the same taste of goulash that they had in kindergarten. As adults, everyone wants to try this dish again. Going through different variants cooking produces a completely different taste. Using this recipe you will learn how to cook beef goulash with gravy to taste like in kindergarten.

Ingredients:

  • beef – 1 kg;
  • tomato paste – 2 tbsp. spoons;
  • carrots – 2 pcs.;
  • onions – 2 pcs.;
  • flour - 3 tbsp. spoons;
  • oil – 2 tbsp. spoons;
  • salt – 2 teaspoons;
  • water – 400 ml;
  • ground black pepper – 2 pinches.

Preparation:

  1. Rinse the meat and cut into cubes.
  2. Peel the onion, rinse, cut into pieces.
  3. Pour oil into a frying pan, heat.
  4. Transfer the meat. Fry over high heat until golden brown. The main thing is not to overcook, otherwise the meat will turn out dry and tasteless.
  5. Peel the carrots. Grate on a coarse grater.
  6. Move the vegetables to the meat and simmer for five minutes.
  7. Pour water. Add flour, pepper, salt. Pour in the tomato paste. Mix.
  8. Cook covered for an hour.

Cooking beef goulash in a frying pan

The recipe came to us from Hungary. There the dish is a soup, but with us it refers to the second course. Goulash goes perfectly with potatoes, pasta and any cereals.

Ingredients:

  • neck of beef – 700 g;
  • garlic – 3 cloves;
  • carrots – 1 pc.;
  • boiling water – 400 ml;
  • tomato paste – 5 tbsp. spoon;
  • salt, sunflower oil.

Preparation:

  1. Rinse the meat, dry it, cut into cubes.
  2. Peel the onion and chop it.
  3. Peel the carrots, cut into pieces.
  4. Cut the peeled garlic into cubes.
  5. Pour the oil into a frying pan and fry the vegetables. Transfer the meat.
  6. Fry until the meat is white.
  7. Pour in water and tomato paste. Mix.
  8. After boiling, reduce heat. Cover the pan with a lid.
  9. Simmer for about two hours, stirring regularly.

Classic recipe with the addition of prunes

This is very quick recipe Cooking goulash will take less than an hour. It is very suitable when there is little time and guests are about to arrive.

Ingredients:

  • beef – 600 g;
  • chicken bouillon;
  • onions – 2 pcs.;
  • prunes – 300 g;
  • vinegar - 2 tbsp. spoons;
  • cloves – 6 pcs.;
  • sunflower oil;
  • salt;
  • pepper.

Preparation:

  1. Soak prunes in water. The water should be warm, then the dried fruits will become soft and juicy.
  2. Remove the husks from the onions, wash, and cut into rings.
  3. Wash the meat and remove moisture with a paper towel. Cut into pieces.
  4. Heat a frying pan with oil.
  5. Sauté the onion until golden brown.
  6. Transfer the beef and simmer until half cooked.
  7. Cut the prunes into small slices and place in a frying pan. Cook for 10 minutes.
  8. Pour in the broth. Simmer for five minutes.
  9. Dilute vinegar in water and pour into meat.
  10. Sprinkle with salt, cloves and pepper. Mix. Cook for half an hour.
  11. Add flour while stirring with a spatula. Simmer for another five minutes.

Useful, dietary dish, oven-cooked with simple, accessible ingredients. This recipe makes a delicious juicy gravy.

Ingredients:

  • beef – 1200 g;
  • tomato paste – 2 tbsp. spoons;
  • onions – 2 pcs.;
  • flour – 2 tbsp. spoons;
  • water – 600 ml;
  • salt pepper.

Preparation:

  1. Peel the onion, rinse, and cut into rings.
  2. Rinse the meat and dry with napkins. Cut into cubes. Transfer to a baking sheet that must be deep.
  3. Place a layer of onion on top. Mix.
  4. Sprinkle with salt and pepper. Mix.
  5. Simmer for 15 minutes.
  6. Remove from oven. Mix. Simmer again for the same time.
  7. Add flour and water to tomato paste. Mix with a whisk so that there are no lumps left.
  8. Pour the gravy into the meat. Mix. Simmer for half an hour.
  9. Remove and stir again. Simmer until done for about 30 minutes.

Our article will tell you how to cook beef goulash with gravy. This dish cannot be called unusual, new or trendy, but this is where its unique charm lies.

Once upon a time beef goulash was a much more common dish, thanks to which it could be tasted in preschool institutions and schools, student and factory canteens, buffets, restaurants and cafes. In Soviet times, this dish was prepared according to GOST standards, so the taste of goulash was almost the same everywhere. Modern culinary enthusiasts have much greater scope for creativity.

Let's look at some great goulash recipes, each of which has its own benefits.

Features of the dish

Goulash is considered a Hungarian dish. However traditional recipe has changed a lot. In the old days in Hungary, potatoes, bacon, bell pepper, fresh tomatoes. And these days, Hungarians know a slightly different goulash, not quite the same as that common in the post-Soviet space. It is not served as a gravy with pieces of meat, but as a thick soup.

Surely all versions of beef goulash with gravy are good. The step-by-step recipes presented in our article will help you learn how to cook this dish.

Pay attention to the photo. Goulash is a harmonious combination of tender meat stewed until soft with a thick, aromatic sauce.

Considering the rather high cost of food in modern times, it can easily be classified as a festive cuisine. And its taste is quite consistent with this.

The labor intensity of the process is average, but it will take quite a lot of time. Therefore, modern housewives prefer to treat guests to goulash at a gala feast or serve this dish for a Sunday family dinner. But, of course, you can cook goulash on weekdays. This treat will definitely bring a lot of pleasant moments to them.

How to choose the best products?

Before preparing goulash with beef gravy, it is advisable to go to the market or a specialty store. Worth giving preference homemade meat, With rich taste and well-defined texture.

For goulash, choose any part without bones or fatty layers. Beef tenderloin or veal carcass. The meat should have a rich color and a pleasant fresh smell.

Before cooking, remove all fascia, veins, fat and cartilage with a sharp knife.

We also need vegetables. For different recipes their list is different. In any case, they should be fresh and not limp, and seasonal ones, just picked from the beds, are especially good.

Classic goulash recipe

Hungarians add celery, paprika and other seasonings to proper goulash with beef gravy. You can follow their example or choose your favorite spices. You should not choose too active ingredients for this dish. For example, suneli hops or a mixture of herbs are best left for other dishes. The flavor of meat should dominate in goulash.

If you have never made this dish before, use the following recipe. It's simple, but the results are excellent.

You will need the following products:

  • 500 g beef meat;
  • 1 carrot;
  • 1 medium sized onion;
  • 1 tbsp. l. tomato paste;
  • 1 tbsp. l. flour;
  • 1 tbsp. l. sour cream;
  • vegetable oil;
  • salt, bay leaf, peppercorns to taste.

Before preparing beef goulash with gravy, saute the flour in a dry frying pan and transfer to a bowl. Cut the meat into finger-sized pieces, grate the carrots on a medium grater, and chop the onion into cubes.

Fry the beef in a heated frying pan with oil. There is no need to try to bring the meat to readiness, you just need to wait for it to turn golden brown. Place in a saucepan and simmer the vegetables in the remaining fat.

Combine the fried ingredients, add flour and spices, add pasta and sour cream. If the gravy seems too thick, add a little broth or water.

Simmer on low heat. Cooking time - at least an hour. The beef should become soft. Don't forget to stir the goulash occasionally.

Cooking in a frying pan

This method helps you complete the task even faster. You already know the approximate proportions of the products indicated in the first recipe. But to prepare beef goulash with gravy in a frying pan, you don’t need either flour or sour cream. And tomato paste can be replaced with fresh tomatoes or juice made from them.

Heat a deep frying pan well and add both meat and vegetables at once. First, cook the goulash over high heat, stirring with a spatula. Bring the tomato paste to a semi-liquid consistency with water and add to the pan when the meat, onions and carrots are golden brown.

Immediately reduce the gas and simmer the dish for another 40 minutes under the lid. When serving, this goulash can be decorated with sprigs of parsley or basil.

Multicooker option

Happy owners of modern technology can easily prepare aromatic and soft beef goulash with gravy. You need to start by frying vegetables and meat.

Load into smeared butter bowl of chopped beef, add finely chopped carrots and onions. Set the “Fry” mode and cook with the lid open for 10 minutes. In a bowl, dilute 1 tsp with water. tomato paste, add 1 tbsp. l. sour cream and 1.5 tsp. flour. Pour the mixture into the bowl, stir. If you like the aroma of bay leaves, add this ingredient. Salt the dish. Turn on the “Extinguishing” mode, close the lid and set the timer for 1 hour. Then add spices and simmer the goulash for another 5 minutes.

Cooking in a pressure cooker

If you decide to make beef goulash with gravy in a pressure cooker, do not forget about safety! Do not open the lid immediately, it is dangerous. After turning off, you need to wait until the pressure cooker stops puffing and making noise; then you need to open the valve and release the remaining steam.

Even aged meat is perfect for this dish. The pressure cooker will make it soft and tender.

To make the meat aromatic, before frying it should be sprinkled with pepper and salt and left for a quarter of an hour. Fry half a kilo of chopped beef in a frying pan, transfer to a bowl. In the same frying pan, fry the onions and carrots. This recipe will require a lot of vegetables - as much as meat. Half a glass of minced tomatoes, fresh or in their own juice, dilute with the same amount of water, add a teaspoon of paprika. Pour into the vegetable mixture, simmer for 10-15 minutes.

Combine the ingredients in a pressure cooker, pour in a partial glass beef broth. Let it simmer with the lid off, then seal and simmer over medium heat for 40 minutes.

While the goulash is cooking, prepare the sauce. Mix half a glass of sour cream with a tablespoon of flour, grind thoroughly. Pour in half a glass cold water, bring to homogeneity.

After 40 minutes from the start of cooking, turn off the heat, let the pressure cooker cool slightly, release the pressure, and carefully open the lid. Add to bowl sour cream sauce, stir, cook with the lid open for 5 minutes, stirring. The goulash will begin to thicken. If necessary, add spices to taste.

A fragrant dish from the oven

Fans will certainly appreciate this option. unusual tastes. Do you want to add variety to usual recipe? Replace your usual sauce with beer sauce and cook beef goulash with gravy in the oven!

The beginning of the recipe is no different from other options: you need to brown the beef, carrots and onions in a frying pan.

And then we will cook differently. Place the fried ingredients in a baking container with a high side, pour dark beer. You will need 500 ml of foamy drink. Add a bay leaf, add a little salt, and scatter peppercorns over the surface.

Place the deco in the preheated oven. Periodically it is necessary to check how the process is going by adding water. 10 minutes before the end of cooking, dilute half a glass of sour cream with a small amount of water, add a small handful of flour (the more flour, the thicker the sauce will be). Stir and pour deco with goulash, evenly distributing the sour cream layer over the entire surface. Return the dish to the oven and brown a little more.

Beef goulash “like in kindergarten”

This taste is probably familiar to everyone. What is the secret of this dish? It is prepared very simply.

Cut 500 g of meat into cubes and fry in a casserole over high heat. Add diced onion (250 g), stir. Tomato paste You only need 1 tbsp. l., it must be added to the meat and mixed. At the same stage, spices are also loaded.

The future goulash must be filled with water so that all components are completely covered. Cover the casserole with a lid, put on low heat and simmer for an hour.

You can cook this beef goulash with gravy and without flour, the dish will not suffer from this - it will be just as aromatic and tender. And the sauce is quite thick. But in kindergartens flour is added to goulash. You will need 1 tbsp. l. with a slide. It must be fried in a dry frying pan until it begins to emit a peculiar aroma, very appetizing and expressive. Then the flour is diluted with a small amount of water and added to the goulash about 5 minutes before the end of cooking.

What to serve goulash with?

Surely you thought through the menu even before you prepared beef goulash with gravy. Most housewives choose an addition to this dish such as mashed potatoes. This option is really good.

But he's not the only one. Boiled rice, spaghetti, and fresh vegetables go well with beef goulash.

 

 
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