How to cook delicious beef goulash. Beef goulash with gravy (like in kindergarten)

The gravy should soften the taste of the main dish or side dish with which it will be served, so it is best to take a piece of beef tenderloin.

Cut the tender meat into thin cubes, then carefully cut into thin strips - about one centimeter thick.

Fry the meat in a deep frying pan or saucepan in vegetable oil.

When all the excess liquid has come out of the meat, you can add salt and a little allspice.

Cut the onion into not very large pieces.

Add the onion to the fried meat and mix well. Let's prepare some wheat flour, which we will use to thicken the gravy.

Add one or two tablespoons of flour to the fried meat and onions. To make the meat softer and the gravy to acquire a brighter shade, you need to add a little tomato paste.

Add a little tomato to the frying pan with the meat - 1-2 tablespoons, depending on your taste and the amount of gravy you plan. Mix very well, do not let the meat burn. After this, you need to add a little cold water.

Mix well so that no lumps form due to the flour. Bring the meat gravy to a boil over low heat - it should thicken a little, and you can prepare a suitable side dish. Boil potatoes or buckwheat, pour meat gravy on top and serve.

Excellent meat gravy is ready. Bon appetit!

Pork goulash with gravy is one of the recipes for a meat dish that can be garnished with pasta or mashed potatoes. Pork goulash goes well with cereals - rice or buckwheat.

What do you think of pork goulash with gravy? Our family simply loves it, and my family often asks to cook it. I don’t mind: I always have the ingredients at home, the cooking method is incredibly simple, and the result is simply wonderful!

Many types of side dishes go with goulash. This dish looks very authentic served in bread. To do this, you need to buy small buns, cut off the flat top and remove the bread crumb. Pour the goulash into bread “plates”, add sour cream and garnish with herbs. Before serving, you can complement the treat with fresh vegetables. Try to cook, because you can’t miss such recipes!

Pork goulash with gravy: recipe with step-by-step photos

I offer you a proven classic recipe for pork goulash, loved by many. The best goulash with gravy you've ever eaten!

Ingredients:

• 500 grams of pork;
• 1 carrot;
• 1 onion;
• 2 table. spoons of wheat flour;
• vegetable oil;
• dill greens;
• ground black pepper, salt, seasonings for meat.

How to cook:

Heat a frying pan with oil over high heat.

Cut the meat into small cubes.

Transfer the pork to the pan.

Fry, stirring constantly, until a golden brown crust forms on each side of the piece.

Set the meat aside for now, and in another dry frying pan fry the flour until brown and add it to the pork.

Finely chop the onion, grate the carrots on a coarse grater, and sauté over medium heat.

When the vegetables are fried, become soft and change color, transfer them to the meat.

Pour water, add herbs, pepper.

Cover with a lid, reduce heat and simmer the goulash for one hour.

A few minutes before it’s ready, add salt and your favorite meat seasonings.

Wonderful goulash with thick gravy is ready!

Pork goulash recipe, like in kindergarten

I remember that in kindergarten goulash with pasta was one of my favorite dishes. I didn't need any persuasion to deal with him quickly. I'm sure it was the same for you. Remember the taste of childhood!

Children's diets use only lean meat, so for this recipe it is better to choose lean pork.

Ingredients:

• 600 grams of lean pork;
• 1 onion;
• 1 medium carrot;
• 1 table. a spoonful of canned tomato paste;
• 2 table. spoons of sour cream;
• 1.5 table. spoons of flour;
• 1.5 table. spoons of sunflower oil;
• 1 glass of water or broth;
• salt - to taste.

How to cook:

1. Wash the pork, dry it, remove veins and excess fat, cut into small cubes with a side of 3 cm.
2. Wash the carrots, peel and cut into strips or grate on a coarse grater.
3. Peel the onion and cut into quarter rings.
4. Place the meat in a single layer in a well-heated frying pan with vegetable oil.
5. Fry the pieces on all sides until golden brown, stirring constantly.

This way, all the juice will be sealed inside the piece, and the goulash will turn out very tasty and juicy.

1. Add carrots and onions to the pork and continue frying until the vegetables change color.
2. Add flour, stir, fry for a couple more minutes.
3. Add tomato paste and sour cream, stir.
4. Pour in hot water (you can use broth), stir until the sour cream and tomato sauce are completely dissolved.
5. Cover with a lid, bring to a boil, then reduce heat.
6. Simmer for a little over half an hour. Add salt before finishing cooking.

The pork goulash is ready just like in kindergarten. Bon appetit!

Recipe for pork goulash with gravy in a slow cooker

Prepare goulash in your kitchen assistant - a slow cooker. Its advantage is that you can simultaneously stew goulash and prepare a side dish for it, for example, steamed vegetables.

Ingredients:

• 800 grams of pork pulp;
• 1 cup broth;
• 40 grams of butter;
• 3-4 medium sized onions;
• 200 grams of tomatoes in their own juice;
• 25 ml vinegar (9%);
• 3 cloves of garlic;
• lemon;
• salt, bay leaf, ground paprika, ground pepper - to taste.

How to cook:

1. Wash the pork, dry it with paper towels and cut into cubes.
2. Peel the onion and cut into half rings.
3. Place the butter in the multicooker bowl and turn on the “Frying” program.
4. Place the onion in a bowl and fry it until golden brown.
5. Pour in the vinegar and continue frying the onions until it evaporates.
6. Squeeze the garlic through a press.
7. Chop the tomatoes: finely chop or crush with a fork.
8. Add spices (pepper, paprika, bay leaf, garlic) and stir.
9. Place the pork and tomatoes into a bowl, add salt and stir.
10. Switch to the “Extinguishing” program.

Pour in the broth and cook the goulash for about an hour and a half.

Pork goulash with carrots and onions - step-by-step recipe

In this recipe, instead of store-bought tomato sauce, you can use homemade one, it will only turn out better. Play with flavors by using different spices. If you, like me, love spicy meat, then add Tabasco. And if you prefer a milder taste, you can add a little Georgian adjika or a ground mixture of peppers to the dish.

Ingredients:

• pork neck – 600 grams;
• 1 medium sized carrot;
• 2 onions;
• 3 table. spoons of tomato sauce;
• Tabasco hot sauce - to taste;
• hot water;
• 2 table. spoons of sunflower oil;
• salt.

How to cook:

Wash the meat, dry with a paper towel and cut into small pieces.

Place the frying pan on the fire, after it heats up, pour in a little sunflower oil.

Increase the heat to maximum, transfer the pork to the frying pan, do not stir until it is well browned.

Peel the onions and carrots and chop them finely.

Stir the meat and fry until golden brown.

Add onion to the pan, stir and fry a little.

Add carrots, stir and fry for a few more minutes.

Add tomato paste and stir. Reduce heat to low.

Pour in hot water until it covers the meat.

Add Tabasco hot sauce if you like it spicier. Mix.

Cover the pan with a lid and leave to simmer for half an hour. 5 minutes after the end of cooking, add salt to the goulash.

This is such a delicious goulash you can make! Prepared according to this recipe, it turns out tasty, but quite spicy. If you don't like it spicy, then omit the hot sauce.

I offer you a video recipe for pork goulash with gravy

//youtu.be/SNsqpEzuHyc

Knowing the basic recipe for goulash, you can experiment with it endlessly. Add bell peppers, celery, mushrooms, pickles to it - it will turn out very tasty, I promise! Bon appetit and see you new recipes!

Step-by-step recipes for incredible beef goulash with broth, tomato paste, sour cream and fresh tomatoes with vegetables, mushrooms and potatoes in a slow cooker, oven, frying pan and saucepan

2018-04-05 Yulia Kosich

Grade
recipe

2209

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

14 gr.

12 gr.

Carbohydrates

4 gr.

185 kcal.

Option 1: Classic beef goulash recipe with gravy

A classic Hungarian dish for shepherds, goulash was prepared from the simplest and most affordable ingredients. First of all, these include onions and carrots. And, of course, beef. The end result was a stunningly tasty and satisfying lunch. See for yourself! Our selection today is dedicated to the culinary signature of Hungary - goulash.

Ingredients:

• 590 grams of lean beef;
• medium bow;
• 19 grams of flour;
• a tablespoon of tomato paste;
• laurel;
• three tablespoons of oil;
• medium carrot;
• salt/pepper for goulash;
• three to four glasses of water.

Step-by-step recipe for beef goulash with gravy

Clean the beef (necessarily lean), cutting off the films and thin tendons. Then rinse the meat. Gently pat dry with paper towels.

On a work board, chop the beef into very small square pieces (size 1.5 by 1.5 cm).

Heat all the refined oil at the bottom of a thick-bottomed pan. Throw in the meat.

While it is fried over low heat, peel the fresh carrots and onions. Wash the vegetables.

Grate the carrots and place them in a saucepan. Mix. Continue frying.

At the same time, chop the onion. Also send it to fry. Mix the ingredients again with a spatula.

In a dry frying pan, heat the flour until golden brown. Add it to the pan. Send tomato paste there too.

Stir and add the planned volume of water. Do this in small batches with constant mixing so that no lumps form.

At this stage, salt and pepper the beef goulash with classic gravy. Place the laurel.

Close the lid loosely. Simmer without increasing the heat for forty minutes.

While stewing, check the amount of liquid. If it evaporates too much, add in small portions. In addition, it is permissible to include other spices in addition to pepper and salt. For example, a special seasoning “For goulash” or “For meat”.

Option 2: Quick recipe for beef goulash with gravy in a slow cooker

You can speed up the process of creating an unforgettable Hungarian goulash by purchasing already sliced ​​meat. And if you send the cooking to the slow cooker, you will save another 10-15 minutes.

Ingredients:

• 505 grams of store-bought goulash (beef);
• 495 grams of boiling water;
• a tablespoon of flour;
• vegetable oil for frying;
• carrots and onions (medium root vegetables);
• salt and Goulash spices;
• spoon of tomato paste.

How to quickly cook beef goulash with gravy

Wash store-bought goulash (suitable pieces purchased in the meat department of the supermarket). If they have a lot of fat and veins, cut it off.

Also cut the peel off the carrots and remove the husks from the onion. Grate the first and chop the second.

Heat vegetable oil in a bowl (Frying mode). Immediately add onions and carrots to the hot bottom. Mix with a silicone spatula.

Throw in the prepared meat. While it is frying, boil water in an electric kettle. Pour it into a tall container. Add tomato paste.

Once mixed, add flour in a thin stream. Bring the future gravy until smooth without lumps.

Pour the dressing into the bowl. Cover with a lid. Turn on the "Extinguishing" mode. Cook beef goulash with gravy in a slow cooker for half an hour.

Thanks to the technology of the machine used, the beef will become soft within half an hour maximum. Even if we use not lean, but rather fatty pieces, it will take at least an hour to stew on the same stove.

Option 3: Beef goulash with gravy in a frying pan

It is not necessary to cook goulash only in a Cossack oven, putting it in the oven. A frying pan can handle this process quite well. Don't believe me? Then cook with us!

Ingredients:

• 295 grams of lean beef;
• small (55 grams) carrots;
• small (65 grams) onion;
• 10-11 grams of oil;
• a teaspoon of tomato paste;
• one and a half glasses of purified water;
• a teaspoon of flour;
• small laurel;
• salt/dried dill for goulash.

How to cook

Wash the lean beef after cleaning it. Cut into small cubes.

Peel small onions and carrots. Rinse the root vegetables. Grind with a knife and on a grater.

Heat oil in a deep frying pan with a wide, flat bottom. Add carrots and onions.

Fry the root vegetables, mixing with a spatula. Then throw in the meat.

While the beef is frying (medium heat), mix tomato paste, boiling water and flour in a suitable container.

Add salt and dried dill to the pan. Pour in the dressing without lumps. Place the laurel.

Cover, but not completely, with a lid. Reduce temperature to minimum. Simmer the beef goulash with gravy in a frying pan for about 35-40 minutes. Do not remove the lid during this time. Add water if necessary.

No matter how deep the pan is, the dressing will splash out onto the stove. Therefore, we recommend removing all dishes from adjacent burners so as not to wash them later.

Option 4: Beef goulash with sour cream sauce

As we take a break, we make tomato sauce for the goulash. However, if you want to achieve delicate shades, replace it with sour cream. It will be delicious!

Ingredients:

• medium onion;
• a couple of tablespoons of oil;
• 385 grams of sour cream;
• a tablespoon of flour;
• medium fresh carrots;
• half a kilogram of beef (lean);
• a glass of boiling water;
• Goulash spices/salt;
• three cloves of garlic.

Step by step recipe

Place a suitable cauldron on the stove. The burner temperature is average. Pour in the oil. Warm up.

Throw in previously peeled, washed and chopped onions and carrots. Fry, stirring occasionally with a spatula.

Then place small cubes of lean beef inside the cauldron. The meat also needs to be cleaned, washed and dried with napkins in advance.

While all the ingredients are frying, combine and mix boiling water, flour and sour cream until completely homogeneous. To do this, you can use a whisk.

10 minutes after adding the meat to the cauldron, pour in the sour cream dressing with flour. Add salt. Add seasonings.

Mix with a long spatula. Place the cauldron of beef goulash with sour cream sauce into the oven.

Simmer this amazingly tender dish at 180 degrees for 45 minutes. After turning off the stove, let the beef sit.

It is better to choose low-fat sour cream. It is more liquid and mixes better with boiling water and flour. But be sure to whisk the dressing, otherwise it will curdle during the stewing process.

Option 5: Beef goulash with fresh tomato sauce

You can use tomato paste for gravy. But if you are cooking in the summer, make it with fresh tomatoes. And we will tell you how to do everything correctly.

Ingredients:

• four medium tomatoes;
• two glasses of water;
• 510 grams of beef;
• medium onion and carrot;
• refined vegetable oil;
• salt for goulash;
• 12 grams of flour;
• seasonings "For meat".

How to cook

Place all the tomatoes in boiling water for a couple of minutes. Then transfer to ice water.

Remove and remove the skin. Cut into small cubes. If desired, remove seeds.

Place the tomato mixture into the heated frying pan. Pour in water. Add salt. Simmer until smooth, covering with a lid.

At the same time, peel, wash and finely chop the carrots and onions.

Heat oil in another frying pan. Throw in the chopped root vegetables. Fry for 2-3 minutes.

Add small neat cubes of lean beef. Continue the process for another 5-6 minutes.

Place the beef and root vegetables into a cauldron. Add salt and seasonings.

Add flour to the pan with tomato dressing. Mix until lumps disappear.

Immediately pour into the cauldron. Stir again. Cook over low heat with the lid closed (not very tightly).

Beef goulash with tomato sauce will be ready in 37-39 minutes. Serve after an hour and a half.

The longer the dish sits, the tastier it will turn out in the end. To make the dressing homogeneous, we recommend grinding it after dissolving the flour using an immersion blender.

Option 6: Goulash with spicy beef gravy

Do you prefer spicy dishes? Then cook the goulash in tomato sauce using chili and ground pepper. Rock it with us today!

Ingredients:

• small chili pod;
• 550 grams of lean beef;
• large red pepper;
• ground pepper/salt for goulash;
• onions (size - medium);
• refined oil;
• fresh carrots (size - medium);
• four cloves of garlic;
• two spoons of paste (tomato);
• three glasses of water;
• tablespoon (with top) of wheat flour.

Step by step recipe

Peel the red pepper and chili together with onions and carrots. Do the same with a lean piece of beef.

Now chop the carrots, chili, onions and bell peppers. Squeeze the garlic. Cut the meat into as small cubes as possible.

Heat the oil in a cauldron. It is better to use refined. As soon as it gets hot, add carrots, bell peppers and onions.

After frying the indicated ingredients, add lean meat. At the same time, bring the water to a boil. Mix with tomato dressing. Sift the flour.

Using a whisk, stir until smooth. Pour the prepared dressing into a casserole with meat and vegetables.

Add garlic, salt, chili and ground pepper there. Mix everything.

Place beef goulash with gravy and flour in the oven. Simmer at 185 degrees. Time - 45-50 minutes.

During the process, it is important to monitor the amount of liquid. If it is not enough, we recommend adding water or broth in small batches. But in this case, it is necessary to mix the goulash so that all the ingredients are evenly distributed among themselves.

Option 7: Beef goulash with potatoes and gravy

Don't have time to prepare a side dish for goulash? Then include potatoes in the recipe for a complete meal!

Ingredients:

• 290 grams of potatoes;
• 550 grams of beef;
• three tablespoons of tomato paste;
• four glasses of water;
• salt/seasoning "For meat";
• 95 grams of onions;
• 65 grams of carrots;
• refined oil;
• a couple of tablespoons of flour.

How to cook

Peel potatoes, carrots and onions. Cut the first into cubes, grate the second, and chop the third.

Heat refined oil in a thick-bottomed pan. When hot, fry the carrots and onions.

After 2-3 short minutes, add the meat pieces. Stir and fry for about 6-7 minutes.

During this time, remove the skins from the potatoes. Rinse. Cut into cubes similar to meat.

Add to beef and vegetables. Mix everything again. Add salt. Add seasonings.

Now add the dressing of tomato paste, boiling water and flour, whipped until smooth.

Cover the pan with a lid. Set fire to minimum. Simmer beef goulash with gravy for 50 minutes.

Since we use both potatoes and beef (the ingredients take a long time to stew), we recommend slightly increasing the cooking time. It is important to monitor the filling volume, adding water as necessary.

Option 8: Beef goulash with vegetables in gravy

Don't have enough potatoes for your own meal? Then add several vegetables to the composition at once. The result will be not just satisfying, but also very juicy goulash.

Ingredients:

• onions (medium);
• fresh carrots (medium);
• red bell pepper;
• zucchini (medium);
• refined oil;
• 515 grams of beef (lean);
• a couple of celery stalks;
• two and a half glasses of water;
• half a bunch of greenery;
• salt (fine) for goulash;
• three tablespoons of tomato paste;
• a full spoon (tablespoon) of sifted flour.

Step by step recipe

Peel onions, bell peppers, carrots, celery stalks, herbs and zucchini. After preparing the vegetables, wash everything. Grind with a knife and on a grater.

In addition, trim the veins from the beef. Wash. Blot with napkins or paper towels. Cut into cubes. Size - small.

Heat vegetable oil in a cauldron. Place all the vegetables inside: carrots, herbs, zucchini, celery, onions and bell peppers.

Fry for 4-5 minutes. After this, add the beef pieces. Mix.

Transfer to oven rack. Simmer the goulash for forty-five minutes. Serve warm with pickles or fresh vegetables.

The vegetables used will produce a lot of juice, so the volume of water must be reduced slightly. By the way, about vegetables. It is perfectly acceptable to add others. For example, eggplant, pumpkin or turnip.

Option 9: Beef goulash with mushroom gravy

Usually a thick tomato sauce is prepared for goulash. But if you are not afraid to experiment, try making a dressing based on mushroom sauce. We’ll tell you how right now!

Ingredients:

• 195 grams of champignons;
• three glasses of water;
• 46 grams of tomato paste;
• salt/seasoning “For mushrooms” in goulash;
• 525 grams of lean beef;
• vegetable oil;
• large onions;
• 14 grams of wheat flour.

How to cook

Cut off the stems of the champignons. Clean the caps. Wash with a sponge and cut into as small cubes as possible.

Trim the veins from a lean piece of beef. Wash and dry with napkins. Finely chop.

Heat oil in a frying pan. Add onions and mushrooms to the bottom. Add salt immediately. Fry for 3-4 minutes.

Then pour in water mixed well with tomato paste. Simmer at minimum temperature.

Place the cauldron on a burner with medium heat. Pour in a little oil. Throw in the beef pieces.

Fry the meat for 5-6 minutes. Add salt. Season with spices.

Add flour to the pan with mushrooms and tomato dressing. Beat (gently) with a fork until smooth. Pour into the cauldron.

Cover with a lid. Set the minimum temperature. Simmer for about forty minutes. After turning off the heat, leave to cool.

If you want to get a homogeneous mushroom gravy, grind it after frying with an immersion blender. However, the presence of small champignon cubes will add some piquancy to the dish. You decide!

Option 10: Beef goulash with wild mushrooms in gravy

Don't want mushroom dressing, but love this ingredient? In this case, add wild mushrooms to the roasted meat and vegetables. You definitely won’t forget this culinary masterpiece!

Ingredients:

• 195 grams of small mushrooms;
• half a kilogram of lean beef;
• salt/seasoning "For mushrooms";
• frying oil;
• 31 grams of tomato paste;
• four glasses of water;
• medium sized onions and carrots;
• 14 grams of flour.

Step by step recipe

Wash small honey mushrooms, cutting off the damaged parts and tips of the legs. Pour into a clean bowl.

Pour in water and add a little salt. Leave for an hour.

At this time, cut the trimmed lean beef from the veins. The cubes are small.

In addition, chop the washed and peeled onions and carrots.

Heat the oil (refined) in a cauldron on the stove. Fire - medium. Introduce root vegetables (carrots and onions).

After frying the ingredients for a couple of minutes, add the beef. Throw in the honey mushrooms that have been squeezed out of the liquid. Fry for a few more minutes.

Boil water separately. Mix tomato paste and wheat flour in boiling water.

Send a homogeneous dressing (without lumps) to the frying of beef and vegetables. Add salt. Add seasoning "For mushrooms".

Mix the contents of the cauldron. Place in the oven. Simmer goulash at 180 degrees. Approximate time - 50 minutes.

Since we are using wild mushrooms, please try to check their quality before you begin the cooking process. To do this, it is better to buy honey mushrooms from trusted manufacturers or from people you trust.

It is believed that goulash was once invented by Hungarian chefs 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 throughout the world.

There are a huge number of recipes that suggest stewing beef 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 culinary experts advise starting to prepare beef goulash by choosing the “right” meat. It is preferable to take the pulp from the shoulder, hind leg or tenderloin. The meat should be of a beautiful color, without streaks or 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 choose a container with a thick bottom. Everything else depends on the chosen recipe and your skill.

Beef goulash - classic recipe with video

It's always better to start with traditional cooking methods. A step-by-step recipe and video will help you understand the secrets and mysteries of goulash. Using the basic recipe, you can experiment with any suitable ingredients.

• 500 g beef;
• a pair of large onions;
• vegetable oil for frying;
• 1 tbsp. flour;
• 3 tbsp. tomato;
• a pair of bay leaves;
• salt, pepper to taste;
• a pinch of dry basil;
• fresh greens.

Preparation:

1. Cut the meat into small cubes or cubes. Heat vegetable oil in a frying pan and fry the beef, stirring occasionally, until golden brown (about 5 minutes).
2. Cut the onion into half rings. Add to the meat and fry for another 5-6 minutes.
3. Sprinkle the contents of the frying pan with flour, add lightly salt, add tomato, bay leaves and basil. Stir, pour in about 2–2.5 glasses of water or broth.
4. Simmer on low gas under the lid for at least 1–1.5 hours.
5. About 10 minutes before the end of the process, add salt to taste and generously pepper.
6. Before serving, add finely chopped herbs to the goulash.

Beef goulash in a slow cooker - photo recipe step by step

It’s even easier to make delicious goulash in a slow cooker. This type of kitchen appliance is specially designed for long-term simmering of products, which is especially true in the case of beef.

• 1 kg of beef pulp;
• 1 large onion;
• 2 tbsp. thick tomato;
• the same amount of flour;
• 2 tbsp. sour cream;
• salt and pepper to taste;
• a little vegetable oil.

Preparation:

1. Cut the beef into small pieces.

2. Select the “frying” or similar program from the equipment menu. Pour a little oil and add the prepared meat.

3. Once the meat has lightly browned and released its juices (about 20 minutes), add randomly chopped onion to the bowl.

4. Prepare the sauce separately by mixing tomato paste and sour cream. Add salt and pepper. Dilute to a liquid consistency with water (about 1.5 multi-cups).

5. After another 20 minutes, when the meat and onions are well fried, add flour, stir gently and fry for another 5-10 minutes.

6. Then pour in the tomato-sour cream sauce, throw the bay leaves into the bowl.

7. Set the “quenching” program for 2 hours and you can go about your business.

Beef goulash with gravy - a very tasty recipe

Traditionally, beef goulash is served with some side dish. This could be mashed potatoes, pasta, porridge. Therefore, it is very important that the dish contains a lot of tasty gravy.

• 600 g beef;
• 1 onion;
• 1 large carrot;
• 2 tbsp. flour;
• 1 tbsp. tomato;
• salt, bay leaf.

Preparation:

1. Cut the beef into cubes no larger than 1x1 cm. Fry them in hot vegetable oil until a small crust forms.
2. Coarsely grate the carrots and chop the onion as you like. Add vegetables to meat and fry for about 5-7 minutes while stirring.
3. Place all the ingredients in a thick-bottomed saucepan, add 0.5 liters of broth and simmer over low heat after boiling.
4. Quickly fry the flour using the remaining oil using a spatula.
5. Add the tomato, bay leaf and pour in the broth (about another 0.5 l). Cook the tomato sauce over low heat for about 10–15 minutes.
6. Pour it over the meat and continue to simmer everything together until fully cooked.

How to cook delicious beef goulash

Goulash in appearance resembles a thick soup, which is especially tasty to eat with some kind of side dish. But a dish prepared according to the following recipe will fly away even with just some bread.

• 600 g meat tenderloin;
• medium bulb;
• 2 tomatoes or 2 tbsp. tomato;
• 0.75 ml water or broth;
• pepper, salt to taste.

Preparation:

1. Cut the tenderloin into bite-size pieces. Place them in hot oil in a frying pan and fry until the juice has evaporated.
2. At this point, add the quartered onion and fry while stirring for about 5 minutes until it turns golden.
3. Peel the tomatoes, chop 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.
4. Pour in hot broth or water and stir well to combine the liquid with the other ingredients. Season with salt and pepper.
5. Turn down the heat and simmer for at least an hour, or better yet, an hour and a half, until the beef is soft and tender.

Hungarian beef goulash

Now is the time to move on to more complex dishes. And the first one will be a recipe telling you how to cook real Hungarian goulash with beef and potatoes.

• 0.5 kg potatoes;
• 2 onions;
• 2 carrots;
• 1–2 sweet peppers;
• 2 tbsp. tomato;
• 3 garlic cloves;
• 1 kg beef;
• 200 ml red wine (optional);
• 1 tsp each cumin, paprika, thyme, barberry;
• salt pepper;
• about 3 tbsp. vegetable oil.

Preparation:

1. 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.
2. Add onion half rings and finely chopped garlic. Stir, fry for 5 minutes.
3. 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.
4. Add all the spices listed in the recipe and simmer over medium heat for 5 minutes.
5. Pour in wine (can be replaced with water or broth) and simmer under the lid for at least 15 minutes until the alcohol evaporates.
6. Peel the potatoes, cut them as desired and throw them into the cauldron. Add about another glass of broth or water to slightly cover all the ingredients, and simmer under the lid for an average of 20–25 minutes.
7. Season with salt and pepper, if you have it, add more fresh herbs and turn off after 5 minutes.

And now real Hungarian goulash from an experienced chef. which will reveal all the features of preparing this dish.

Beef goulash with sour cream

This goulash, in its preparation method and even in taste, resembles the legendary dish a la Beef Stroganoff. For greater similarity, you can add some mushrooms, and at the end grated finely hard cheese.

• 700 g beef;
• 1 large onion;
• 200 g sour cream;
• 2 tbsp. flour;
• salt and pepper.

Preparation:

1. Cut the beef fillet into long and thin strips.
2. Throw them into a hot frying pan with oil and fry until a light crust appears on the surface and the released juice has almost completely evaporated.
3. Add the onion half rings and cook, stirring regularly for another five minutes.
4. Season with flour, salt and pepper, stir until the dry ingredients are evenly distributed and blend into the sauce.
5. After 5-6 minutes, pour in 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. In this case, the goulash turns out to be so tasty that even the most demanding gourmets will appreciate it.

• 600 g beef;
• 1 onion;
• 10 pieces pitted prunes;
• 2–3 tbsp. vegetable oil;
• 200 ml wine to taste;
• 2 tbsp. tomato;
• the same amount of flour;
• salt and pepper.

Preparation:

1. Cut the meat randomly and fry it over high heat.
2. Once the beef is lightly browned, transfer it to a separate pan.
3. Pour wine (water or broth) into the same frying pan, boil for a couple of minutes and pour the liquid into the meat.
4. Pour a little oil into the frying pan; when it is hot, add the onion, cut into half rings. Fry it until transparent.
5. Add flour and tomato (you can do without it), stir vigorously and fry for a couple of minutes.
6. Place the roast on top of the meat and add a little water if necessary. Simmer on low gas for about an hour.
7. Cut the prunes into quarters and add to the meat, add salt and pepper to taste, and simmer for about another 30 minutes.

Housewives do not cook beef as often as chicken, pork or turkey, since it is quite difficult to make it tasty. Goulash often turns out tough, dry and lacking in flavor. For a successful outcome of the intended dish, and this is beef gravy, you need to know some of the nuances of preparation.

First of all, when choosing meat, pay attention to its color; it should be deep red. Pale or brownish tint indicates a low-quality product. There should be no excess moisture or mucus when palpating. Accordingly, it should have a fresh smell.

Traditional recipe

In fact, beef goulash sauce, although a simple dish in composition, is very tasty and satisfying. As a rule, it is poured over mashed potatoes, buckwheat or rice porridge.

Rinse the chilled meat in cold water, place it on a napkin and soak up the moisture. Cut into medium pieces with a sharp knife, removing the veins as you go. Peel and chop the vegetables into rings.

Pour oil into a saucepan, heat it up and add the meat to fry. When it acquires a beautiful golden brown color, add the prepared vegetables, mix and cook for seven minutes.

After this, add flour, add half a glass of warm water, add spices and close the lid tightly. Let it simmer for forty minutes. If the meat is still a little tough, cook for another ten minutes.

Beef gravy in a slow cooker

To simplify cooking, this kitchen electrical appliance is often used. It is believed that it not only simplifies the process, but also retains the bulk of microelements in products. So if you have it on hand, go ahead!

Components:

• beef – 450 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• sweet pepper – 1 pc.;
• seasonings, salt - to taste;
• sour cream – 2 tbsp. l.;
• olive oil – 1 tbsp. l.

Production: 55 minutes.

Calorie content: 66.5 Kcal/100 g.

How will we prepare beef gravy in a slow cooker? Yes, very simple! We peel the vegetables and chop them into bars. We cut clean and dried meat into cubes of the same size. We start the unit on the “Extinguishing” function.

Pour the oil into the bowl and add the vegetables to lightly sauté for no more than five minutes. Place meat on top and mix. Cover tightly with a lid and simmer for twenty minutes. Open, add sour cream and spices, add one hundred milliliters of water and cook for another seventeen minutes.

Do not rush to remove the dish from the container; after completing the process, leave it to stand.

Read how to bake, the simplest and most delicious recipes.

Tomato sauce recipe

In most cases, tomatoes, tomato sauces or pastes are used to prepare meat gravy. These products not only give an appetizing color to the dish, but also add a sour taste.

Components:

• beef – 400 g;
• pickled cucumbers – 2 pcs.;
• tomato paste – 2 tbsp. l.;
• spices, salt - to taste;
• onion – 0.5 pcs.;
• carrots – 1 pc.;
• garlic – 1 clove;
• broth – 200 ml.

Production: 80 minutes.

Calorie content: 59.2 Kcal/100 g.

If the products are prepared, then we will consider step by step how to prepare tomato sauce from beef. Peel the vegetables, chop the onions and carrots into strips, and chop the garlic into small cubes. Three cucumbers on a grater. Cut fresh meat into long bars.

Pour oil into a cast iron pot, add onions and carrots to lightly fry, add meat, cook for eight to ten minutes, stirring occasionally.

When the sides of the beef pieces become golden, add cucumbers, garlic and tomato paste.

Mix everything thoroughly and pour in the pre-boiled and strained broth (any kind).

Cover with a lid with a hole, reduce the flame and leave to cook for an hour. This combination of products will make the beef juicy, soft and very tender.

Cooking tips

1. Although it is believed that beef meat takes quite a long time to cook, the main thing in this dish is not to overcook it in the pan. As they say, everything needs moderation. Follow the technology strictly, and everything will work out for you;
2. Not all spices are suitable for beef gravy, so use them with caution; the best options are pepper, bay leaf, paprika, herbes de Provence;
3. The gravy can be prepared not only in a saucepan on the stove, but also in a clay pot in an electric oven, slow cooker, and even in the microwave;
4. Experienced chefs advise pouring a glass of red homemade wine into the meat in the middle of the cooking process. This will give the dish a particularly spicy taste. The alcohol will evaporate, so don’t worry if children eat the gravy;
5. It is recommended to initially fry the meat over high heat for three to four minutes, so it will set into a crust and will not “give away” the juice. It will all remain inside and the beef will remain soft;
6. To make the soup thick, use both flour and starch of any kind, in the same proportions;
7. For beef gravy, a shoulder blade, the flesh of a hind leg or a cut of the hip part are suitable, then the dish will turn out to be the most tender;
8. To prevent lumps from forming in the gravy, it is recommended to first break down the flour in a small amount of broth. This can be done with a blender or a regular fork.