How to cook goulash from meat. How to cook beef goulash according to the Hungarian recipe

Goulash - simple meat dish which men adore. It has many variations, but if you are taking your first steps in the culinary field, I advise you to remember the good old soviet recipe— pork goulash with gravy. A recipe with a photo will serve you step by step as a reliable visual support - thanks to the photo you will know for sure that everything in your frying pan is happening exactly as it should. The recipe is ideal for beginner housewives. Available and inexpensive ingredients, a clear and easy to remember cooking process. It is enough to cook goulash correctly just once, so that later you can easily repeat the recipe without looking into cookbook. The goulash takes about 40 minutes to prepare – during this time small pieces of meat become so soft that they literally melt in your mouth. There is a lot of gravy, it is thick, rich and can make any side dish juicy. It is this property of goulash that explains its enormous popularity in Soviet times when meat was in short supply. Coming from Hungary in the middle of the last century, goulash was received with a bang and did not bypass any home. Soviet Union. And this is not surprising, because just a couple of tablespoons of goulash on a large plate of potatoes or pasta was enough to make the food tasty, and it was enough to feed the whole large family.

Ingredients for cooking:

pork (it is better to take a shoulder or loin) - 1 kg;
onion - 1 head;
flour - 3 tablespoons;
tomato paste - 2 tablespoons;
sour cream - 2 tablespoons;
greens (onion, dill or parsley) - 10 g;
salt and pepper - to taste.

How to cook pork goulash with gravy

First of all, wash the meat, dry it and cut it into 2-3 cm slices. Warm it up large frying pan, where we had already poured 2 tablespoons of vegetable oil (we didn’t have olive oil then), then put the meat into it. Salt and ground pepper add to taste.

Fry the meat for about 5 minutes, then chop the onion, add it to the pan and mix the contents well.

Let's leave it like that for another 5 minutes. After this time, pour three tablespoons of flour into the pan, mix so that it covers all the slices of meat.

Now you can add filtered water. Just enough water is needed to completely cover the meat. Once again add salt and black pepper for taste, and for color you need to add 2 tablespoons of tomato paste and sour cream. After mixing everything properly, turn the heat to minimum and cover the pan with a lid.

So we will leave the goulash for 40-45 minutes. During this time, the meat will be properly stewed, soaked in the delicate flavors of tomato paste and sour cream, and the gravy will become homogeneous, incredibly tasty and beautiful. A few minutes before readiness, add the greens. It could be green onions, and dill, and parsley. Today I add chopped dill.

As you can see, preparing this recipe does not require special skills from you, the presence of many exclusive products in your kitchen and a lot of time. It is for this simplicity that pork goulash with gravy has become loved by housewives from Kaliningrad to Vladivostok.

You can serve goulash with various side dishes, even pasta. various types, but in its classic version, goulash, of course, is served with mashed potatoes. When serving, potatoes and pieces of pork laid out on a plate are poured with the gravy formed during the cooking process; its color and taste will not leave anyone in your family indifferent. Try to cook it this way and you will see that only the best dishes took root in Soviet cuisine.

Goulash, or a dish of pieces of meat in sauce, has been around since ancient times, when Hungarian shepherds took meat and vegetables with them to eat in the mountains. Today the food has undergone several changes. It is called pieces of meat in a sauce based on tomato paste, vegetables and broth. Hearty snack is popular, so it’s worth learning how to prepare it.

Cooking goulash

According to most chefs, goulash can be prepared in several ways. The first is to use a version of the classic Hungarian soup, and the second is to use a domestic idea. Both methods assume that goulash can be made from poultry, pork or beef, mixed with sauce and vegetables. Pieces can be pre-fried to enjoy later. pleasant taste.

To prepare the Hungarian dish, you will need beef and fried onions. The meat is stewed in a fragrant broth, sprinkled with sweet dried paprika and cumin. Potatoes and bell peppers, tomatoes with dumplings from unleavened dough, flavored with garlic and dill. How long to cook such a dish depends on the utensils and meat used.

An alternative to the Hungarian one is the domestic dish, which involves cooking the meat and sauce separately. In this case, the meat pieces are first fried and then stewed. For the sauce use carrots, onions, tomato paste and browned flour. You can season with paprika, cumin, black pepper. You can prepare the delicacy in about 1.5 hours, which will create thick sauce With tender pieces.

From pork

The most common type is pork goulash, for which you need to take a fatty piece. Not suitable for this pork loin and ham, because they will add unnecessary toughness and dryness to the finished result. It is optimal to choose the back, brisket or neck, but if there is nothing else, the flesh from the top edge of the ham will also work. It is best to take fresh, chilled meat to cook aromatic snack.

Beef

Traditional recipes will help you learn how to properly prepare a beef dish. To do this, you need to take the right meat - fresh brisket, tenderloin or shoulder with a thin layer of fat is ideal. You shouldn’t disdain the flesh of the hind leg, but you should definitely take the veal. Only fresh, high-quality meat will help you prepare soft, tender and fragrant goulash beef.

From poultry

The recipes given below will teach you how to make goulash from poultry meat step by step, but first you should choose the right raw materials for them. Stewed pieces poultry meat will differ from pork and beef in being more dry, because they take fillet from chicken or turkey. To remove unnecessary dryness from small pieces, you need to prepare a rich sauce and simmer the meat in it long time.

Goulash recipe

Any cook will need a recipe for making goulash, according to which he can make a tasty and aromatic meat dish. Beginners should choose step by step recipe or a recipe with a photo to repeat its steps exactly, getting an excellent final result. Beginners can cook simple options- pork in a slow cooker, with gravy or poultry. Already available to professionals complex recipes– prepare liver goulash with gravy, classic Hungarian or pork in the oven.

In Hungarian

Cooking time: 1 hour.
Number of servings: 10 persons.
Calorie content of the dish: 155 kcal.
Purpose: for lunch.
Cuisine: Hungarian.

The following instructions will teach you how to cook classic Hungarian goulash. Thanks to her it will work out national dish Hungarians – thick, rich meat soup with the addition of flour. It uses pieces of meat stewed with onions, lard and pepper to add a spicy flavor. Served classic soup in combination with flatbreads made from unleavened dough, and it can be prepared correctly only with the use of paprika.

Ingredients:

beef shoulder – 0.65 kg;
potatoes – 0.8 kg;
onions – 2 pcs.;
garlic – 3 cloves;
bell pepper – 1 pc.;
hot pepper - pod;
cumin – 10 g;
vegetable broth- cup;
dry paprika – 60 g;
parsley - a bunch.

Cooking method:

Cut the shoulder blade into pieces, fry in thick-walled saucepan to golden brown crust on maximum heat. Add diced onion, cumin, crushed garlic.
Cut the bell pepper into strips, the potatoes into cubes, and add to the meat.
Sprinkle with paprika and pour in broth. Add rings hot pepper, salt.
Cook covered over low heat for about 35 minutes, let it brew.
When serving, sprinkle with parsley.

Pork with gravy

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 328 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

The recipe for pork goulash with gravy will help you figure out how to prepare a delicious delicacy suitable for dinner or lunch. The whole family will love it for its richness meaty taste, shaded with seasonings and hot spices. The appetizer goes well with boiled or baked potatoes, fluffy rice or buckwheat porridge, which become even tastier due to the sauce.

Ingredients:

pork tenderloin – half a kilo;
onion – 1 pc.;
tomato paste – 60 ml;
flour – 20 g;
water – 400 ml;
vegetable oil– 25 ml;
black pepper – 5 peas;
bay leaf– 2 pcs.

Cooking method:

Cut the meat into pieces, fry for 5 minutes, add chopped onion, after 6 minutes add salt and pepper, add flour. After another 3 minutes, pour in the tomato paste, add the bay leaf, and add water.
Simmer covered for half an hour low heat.

Chicken

Cooking time: 1 hour.
Number of servings: 8 persons.
Calorie content of the dish: 158 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

Cooking chicken goulash requires a shorter simmering time to make the fillet softer and more tender, eliminating dryness and possible toughness. It is better to prepare it using large quantity aromatic sauce based on tomato paste and carrots with onions. Interesting product contains canned peas, giving the snack brightness.

Ingredients:

chicken fillet– 0.2 kg;
carrots – 100 g;
onions – 2 pcs.;
water - half a liter;
vegetable oil – 20 ml;
tomato paste – 15 ml;
green peas canned – 100 g;
Green pepper– 100 g;
flour – 30 g;
parsley – 10 g.

Cooking method:

Cut the fillet into cubes and fry in a frying pan until spicy. In another frying pan, fry the onion, chopped into half rings, and coarsely grated carrots.
Pour tomato paste, water, and flour over the vegetables. Add chicken, salt. Simmer for 7 minutes over low heat.
Add peas, simmer for 5 minutes. Garnish the meat in the sauce with parsley when serving.

With carrots and onions

Cooking time: 1 hour.
Number of servings: 7 persons.
Calorie content of the dish: 238 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

You can quickly and easily prepare pork goulash with carrots and onions if you follow step by step instructions given below. The result will be almost classic dish, different rich taste meat pieces. The gravy here is the already familiar carrots and onions, which give the sauce an attractive bright color and a pleasant tangy sweetness.

Ingredients:

pork – 1000 g;
onions – 2 pcs.;
carrots – 1 pc.;
sunflower oil– 30 ml;
water – ¼ cup.

Cooking method:

Cut the pork into cubes, add salt and pepper, and fry.
Add chopped onion, grated carrots, add water.
Simmer covered for 20 minutes.

Beef in a slow cooker

Cooking time: 2 hours.
Number of servings: 4 persons.
Calorie content of the dish: 265 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: easy.

Cooking beef goulash using a slow cooker is easy and simple. You just need to cut all the components, put them in the bowl and program the required mode. The multicooker will have to prepare the appetizer with gravy, and the hostess will have to wait for the signal that cooking is complete. Serve tender meat with flavor herbs best with pasta, rice or buckwheat.

Ingredients:

beef – half a kilo;
white onion– 1 piece;
carrots – 1 pc.;
bell pepper – 1 pc.;
garlic – 3 cloves;
tomato paste – 20 ml;
bay leaf – 1 pc.;
flour – 20 g;
fresh dill - half a bunch;
turmeric or curry – 3 g;
sweet dried paprika – 5 g;
marjoram – 10 g;
ground coriander– 3 g;
vegetable oil - half a glass.

Cooking method:

Pour some of the oil into the bottom of the bowl, fry the onion, chopped into half rings, on the “Baking” mode for 5 minutes. Add grated carrots, salt and sauté for 7 minutes.
Add beef cubes and fry for 5 minutes. Pour in hot water, add spices, tomato paste, pepper strips, crushed garlic.
Cook on the “Stew” mode for 2 hours, sprinkle with dill when serving.

Like in the canteen

Number of servings: 5 persons.
Calorie content of the dish: 296 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

A canteen-style goulash recipe assumes that it can be prepared in a traditional way. soviet dish, which is also relevant among today’s housewives. It is distinguished by its light gravy color due to the use wheat flour and its more liquid consistency. The meat still remains soft, aromatic and pleasantly spicy, because it is intensively peppered and seasoned with bay leaves.

Ingredients:

pork – 0.65 kg;
tomato paste – 70 ml;
onion – 1 pc.;
flour – 2 tbsp. l.;
water – 3 glasses;
bay leaf – 2 pcs.

Cooking method:

Cut the pork into pieces, lightly brown in butter, add tomato paste with bay leaf, pepper and salt.
Pour in water, simmer for an hour under the lid.
In two other frying pans, fry the onion and flour separately until light caramel. Sprinkle the onion with flour, pour in a small amount of meat broth, and add to the meat mixture.
Boil, remove bay leaf. Serve with cabbage or bulgur, soy sauce.

Without tomato paste

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 300 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

The following recipe will help you learn how to make pork goulash with gravy without tomato. It can be used to cook delicious snack, which will not be sour from tomato paste, but will acquire a pleasant creamy flavor due to the use of wheat flour with spices. It will be delicious if you season the delicacy with turmeric, paprika, thyme and basil, but the usual black pepper and salt will also work.

Ingredients:

pork - half a kilo;
carrots – 2 pcs.;
leek – 1 pc.;
sweet pepper– 1 piece;
flour – 20 ml;
vegetable oil – 60 ml;
sour cream – 75 ml;
spice mixture – 15 g;
bay leaf – 2 pcs.;
broth – 300 ml.

Cooking method:

Grate the carrots, cut the leeks into rings, and cut the pepper into strips. Fry the vegetable mixture in oil for 6 minutes.
Add pieces of pork coated in flour to the vegetables. After 8 minutes, pour in water, boil, simmer for 40 minutes under the lid.
For the sauce, combine sour cream, spices, salt and pepper. Pour the meat over it and simmer for 15 minutes.

Liver with gravy

Cooking time: half an hour.
Number of servings: 4 persons.
Calorie content of the dish: 258 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

The recipe for liver goulash will teach any cook how to prepare a hearty and delicious dish. You can use any liver for this, but chicken liver will be especially soft. Its advantage over pork and beef lies in the fact that it does not need to be soaked in milk or warm water, remove films and cores. It is immediately ready for cooking and stewing with sauce.

Ingredients:

chicken liver– 600 g;
onions – 2 pcs.;
bell pepper – 1 pc.;
carrots – 1 pc.;
tomato paste – 20 g;
sour cream - a glass;
vegetable oil – 30 ml;
flour – 20 g;
dried basil mixture provencal herbs– 2 pinches.

Cooking method:

Cut the liver into pieces, breaded in flour, and fry in oil.
In a second frying pan, fry the chopped onions, grated carrots, pieces bell pepper. After 10 minutes, add pasta, sour cream, salt, pepper and spices.
Combine both masses and simmer for 12 minutes.

Pork in the oven

Cooking time: 1.5 hours.
Number of servings: 3 persons.
Calorie content of the dish: 318 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

Even novice cooks can prepare delicious goulash in the oven from pork, because the following will help them with this detailed instructions. The appetizer will be distinguished by the rich taste of baked meat pieces, which will be immersed in a thick sauce based on tomatoes and spices. Red wine adds piquancy to the taste, and the side dish is potatoes cooked in one container.

Ingredients:

pork - half a kilo;
onions – 2 pcs.;
potatoes – 4 pcs.;
tomatoes – 3 pcs.;
bell pepper – 1 pc.;
flour – 25 ml;
vegetable oil – 40 ml;
red wine – half a glass;
vegetable broth - ¼ cup;
ground paprika – 10 g;
garlic - clove.

Cooking method:

Cut the pork into cubes, bread in flour, and fry until crusty. Place in an oven-safe container.
Add the fried mixture of onion half rings and crushed garlic, potato cubes, pepper strips, and tomato slices.
Pour in wine, broth, salt and season with spices.
Cook with the lid on in the oven at 180 degrees for an hour.

Learn how to make other recipes.

Beef with flour gravy

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 329 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

Making beef goulash with flour will be easy if you study the recipe below in more detail. He will teach you how to prepare a delicious juicy delicacy with aromatic spicy filling. The sauce will be thick and spicy, which goes well with beef tenderloin. As a side dish for the dish, you should choose something neutral: rice, buckwheat, quinoa or mashed potatoes with fresh vegetables.

Ingredients:

beef tenderloin– 0.8 kg;
onions – 2 pcs.;
flour – 50 g;
tomato paste – 20 ml;
carrots – 1 pc.;
dill – 30 g;
water – half a glass;
dried basil – 20 g;
adjika – 5 ml;
bay leaf – 2 pcs.;
black pepper – 5 peas;
olive oil– 20 ml.

Cooking method:

Cut the tenderloin into pieces and fry for 6 minutes. In another frying pan, fry the chopped onions, after 5 minutes add flour. After another 3 minutes, combine both masses and season with spices.
Pour water, add carrot cubes, simmer covered for 45 minutes.
Season with pasta, dill, serve after 10 minutes.

Meat goulash with gravy - cooking secrets

Make it delicious meat goulash It will be easier at home if you use the following tips from professionals:

if you take fatty meat, then it should be fried in vegetable oil, and for lean lard will do or bacon;
The sauce can be thickened with starch dissolved in water;
It would be great to cook meat with cabbage, beans, peas and mushrooms;
additive options may include egg noodles, apples, prunes;
It’s easy to replace tomato paste with mayonnaise or sour cream mixed with dill, parsley and basil.

Video

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.

Beef goulash with gravy - classic recipe

Everyone remembers from childhood aromatic taste this side dish 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 a truly classic recipe only uses beef.

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;
green.

Preparation:

Cut the meat into cubes.
Sprinkle with pepper. Mix.
Mix flour with salt. Dip each piece.
Heat the oil and fry the beef.
Cut the onion into rings.
Grate the carrots.
Fry the vegetables.
Place vegetables and meat in one pan.
Pour water so that all products are covered.
Simmer for 30 minutes.
Chop the greens.
Pour in the pasta, sprinkle with herbs, pepper and salt. Mix.
Simmer for 7-10 minutes.
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:

Wash the meat, cut into pieces.
Place in a multicooker bowl, lightly brushing the surface with oil.
Remove the skins from the onion. Shred.
Peel the carrots and grate them.
Transfer vegetables to meat.
Set the “Baking” mode for 45 minutes.
Simmer, stirring occasionally.
After the specified time, add flour and seasoning. Mix.
Pour water into the bowl until the meat is half immersed in the liquid.
Place on the “Extinguishing” mode for two hours.
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:

Soak the beans in advance, preferably overnight.
Boil for one hour.
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.
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.
Peel the onion and chop it. Fry until soft. Sprinkle with thyme and thyme. Stir and simmer for five minutes.
Remove from heat and add ground paprika. Stir and transfer to the pan with the beef.
Salt the meat.
Pour dry wine, boil.
Pour the tomatoes in their own juice.
Place the finished beans into a saucepan. Close the lid.
Simmer for two hours. During the cooking process, the alcohol evaporates, the beef is soaked and becomes soft and flavorful.
Peel the potatoes and cut into cubes.
Peel the carrots and cut into rings.
Transfer vegetables to meat. If there is not enough liquid, add water. Cook for half an hour.
Remove the seeds from the pepper and cut into cubes.
Peel the garlic and chop finely. Can be chopped in a garlic press.
Rinse the hot pepper with water and cut into pieces.
Add the prepared products to the pan.
Add salt and mix.
Cook until peppers are soft.

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

Delicious goulash recipe - 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 options 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:

Rinse the meat and cut into cubes.
Peel the onion, rinse, cut into pieces.
Pour oil into a frying pan, heat.
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.
Peel the carrots. Grate on a coarse grater.
Move the vegetables to the meat and simmer for five minutes.
Pour water. Add flour, pepper, salt. Pour in the tomato paste. Mix.
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:

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

Useful, dietary dish, cooked in the oven with simple, available 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:

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

Today I will prepare beef goulash with gravy, as in kindergarten. There are a lot of goulash recipes and today I will offer you my version.

First you need to buy the right meat. For children, it is better to buy chilled meat without veins and fat, such as the neck or shoulder blade. It will be great if you are lucky and buy veal. How to distinguish veal from beef? There is a pattern: the lighter the color of the meat, the younger the animal. Beef has fatty layers yellow, veal - white.

So, if you have made your choice, let's get started.

To prepare beef goulash with gravy you will need:

Beef - 600 gr;

Onion - 1 piece;

Carrots - 1 piece;

Flour - 2 tbsp;

Tomato paste - 1 tbsp;

Bay leaf;

Sunflower oil - 3 tbsp;

Recipe for beef goulash with gravy:

1. Cut the beef into small pieces. Cubes 1*1 cm, smaller ones are possible.

2. Fry the meat in sunflower oil.

Meat can be different, and the time it takes to cook it may vary - if it is beef, then at least an hour. If meat is tough, then first it is better to boil it until soft, and then fry it. In this case, leave the meat broth - it will be useful for gravy.

3. Add onion.

4. Add carrots. Fry the meat with carrots and onions until the vegetables are ready.

5. Fry the flour in a dry frying pan.

6. Add flour and tomato paste to the meat. Fry for 2 minutes.

7. Add hot water or broth. Add salt to taste. Add liquid, stirring constantly to prevent lumps from forming.

This amount of meat required about a liter of liquid.

8. Simmer for another 10 minutes. 2 minutes before cooking, add bay leaf.

Our delicious goulash beef is ready!

To add some piquancy to our creation, you can add grated pickled cucumber. Mmm….

You can serve buckwheat or buckwheat as a side dish for goulash. I made mashed potatoes today. You can prepare it like this: peel and boil the potatoes in salted water. Drain the water, but not completely, leaving a little liquid at the bottom. Crush the potatoes thoroughly so that there are no lumps. Add butter and hot milk, add salt if required. Kids love mashed potatoes, and if it comes with goulash... mmm... they will eat it all, and even lick the plate!

It is believed that goulash was once invented by Hungarian cooks in order to feed big company. But the food turned out to be so versatile and tasty that today it has spread throughout the world.

Exists huge amount 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 ways preparations. A step-by-step recipe and video will help you understand the secrets and mysteries of goulash. Using 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:

Cut the meat small cubes or cubes. Heat vegetable oil in a frying pan and fry the beef, stirring occasionally, until golden crust(about 5 minutes).
Cut the onion into half rings. Add to the meat and fry for another 5-6 minutes.
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.
Simmer 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 generously pepper.
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 view kitchen appliances specially designed for long-term simmering of products, which is especially important 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:

Slice beef pulp in 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 liquid consistency 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 served with any 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:

Cut the beef into cubes no larger than 1x1 cm. Fry them in hot vegetable oil until a small crust forms.
Coarsely grate the carrots and chop the onion as you like. Add vegetables to meat and fry for about 5-7 minutes while stirring.
Place all the ingredients in a thick-bottomed saucepan, add 0.5 liters of broth and simmer over low heat after boiling.
Quickly fry the flour using the remaining oil using a spatula.
Add the tomato, bay leaf and pour in the broth (about another 0.5 l). Brew tomato sauce on low heat for about 10–15 minutes.
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 the dish prepared according to next recipe, will fly away just with 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:

Cut the tenderloin into bite-size pieces. Place them in hot oil in a frying pan and fry until the juice has evaporated.
At this point, add the quartered onion and fry while stirring for about 5 minutes until it turns golden.
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.
Pour in hot broth or water, stir well to combine the liquid with the other ingredients. Season with salt and pepper.
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 a real one. 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:

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. Better to use in summer fresh tomatoes. Simmer for 10 minutes.
Add all the spices listed in the recipe and simmer over medium heat for 5 minutes.
Pour in wine (can be replaced with water or broth) and simmer under the lid for at least 15 minutes until the alcohol evaporates.
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, covered, for an average of 20–25 minutes.
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.

This goulash, in its preparation method and even in taste, resembles legendary dish a la Beef Stroganoff. To make it even more similar, you can add some mushrooms, and at the end, grate finely hard cheese.

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

Preparation:

Cut the beef fillet into long and thin strips.
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.
Add the onion half rings and cook, stirring regularly for another five minutes.
Season with flour, salt and pepper, stir until the dry ingredients are evenly distributed and blend into the sauce.
After 5-6 minutes, pour in sour cream and simmer for no more than 5-7 minutes under the lid. Serve immediately.