Beef gravy in a frying pan. Beef goulash - the best recipes

Goulash is translated from Hungarian as “shepherd”. It was the shepherds who were the founders of this delicious meat dish. It was prepared from simple products that they usually took with them on the road. The dish was prepared over a fire in a large cauldron suspended over the fire. The traditional Hungarian dish has survived to this day and has become an integral part of the menu on home kitchen and in restaurants different countries. Meat dish This is especially important in cool autumn and frosty winter, when the shortage of vegetables and fruits gives way to meat dishes. The whole family will love goulash.
How to cook delicious goulash? The recipe is based on meat. Today it can be anything: beef, pork, poultry. Recipe preparing delicious goulash very simple. Any housewife can cook it, even with little cooking experience or a woman whose time is scheduled down to the minute.

How to cook delicious beef goulash

To prepare goulash you will need the following ingredients:

Beef pulp – 1 kg;
Carrots – 1 pc. small size;
Onions – 1 pc. preferably large;
Seasoning – paprika, salt, pepper to taste, bay leaf– 1-2 sheets;
Flour – 1 tbsp. l. thicken the sauce.

Cooking process:

Before you start preparing the dish, you need to choose the right meat base. It is better to choose fresh and young meat, so it will cook faster, for example, veal. But you can also take frozen meat by defrosting it first. Transfer the meat with freezer It is necessary to put it in the refrigerator in advance so that it is completely defrosted.
The first step is to prepare all the ingredients. We cut the meat into pieces, preferably in the form of sticks, but this depends on the preferences of the housewife. Then finely chop the onion, the more of it, the tastier and richer the dish turns out. Carrots can be cut into cubes, cubes or grated on a coarse grater.

To give the sauce the correct consistency, you need to add flour to it and first fry it in a dry frying pan. This can be done just before adding.
Let's start the cooking process. We will need a cauldron or saucepan with a thick bottom. Place the container on the fire, add a little vegetable oil. As soon as the oil is heated, lower the meat into the cauldron. The meat should be slightly browned on all sides. Important: it is advisable to fry the meat in sufficiently hot oil, otherwise the meat will lose juice and simply begin to cook.

The next step is to add water. For the process to be correct, you need to add boiling water, about a liter, so that the liquid covers the meat. Along with boiling water, add seasoning: bay leaf, pepper, or allspice, wait for it to boil and cover with a lid. The meat should be simmered over low heat for about 40 minutes. If the meat is a little old, the time must be increased to 1 hour.

While the meat is cooking, start preparing the vegetables. In a separate hot frying pan, sauté vegetables in vegetable oil: onions and carrots. After frying the vegetables a little, add flour, mix thoroughly so that no lumps form. The sauce is almost ready.
After the time for stewing the meat has expired, add the sauce. When all the ingredients are together, the dish must be salted and cooked for another 15 minutes.
Well, the delicious and appetizing goulash is ready.

How to cook delicious pork goulash

For those who prefer pork, there is an excellent and quick recipe. Its preparation is practically no different from the first recipe, only instead of boiling water you can add meat broth. Some gourmets use dry white wine. This adds piquancy to the dish and a special taste.

So, we will need:

Pork (preferably neck) – 1 kg;
Carrots – 1 pc. large;
Onion - 1 pc. large head;
Spices – pepper, salt, bay leaf, paprika;
Flour – 1-2 tbsp. l.
Cut the pre-washed meat into pieces and fry in oil in a cauldron or saucepan with a thick bottom. After frying, add boiling water or hot meat broth, spices and cook for 40 minutes.
In a separate frying pan, sauté the vegetables in sunflower oil. Add flour, previously fried in a dry frying pan, to the vegetables, stirring thoroughly to avoid the formation of lumps.
After 40 minutes of stewing the meat, add the cooked vegetables. At this stage, add salt to the dish and leave it on the fire for another 10 minutes.

How to cook delicious goulash with gravy

Gravy is an addition to goulash. It can be varied: tomato, sour cream, spicy, with mushrooms, with apples.
The gravy is prepared during the process of sauteing the vegetables. Mushrooms or apples are added to the main vegetables. Various ingredients, for example, tomato paste, sour cream are added after frying onions and carrots before adding to meat.
Every day, restaurant chefs and simply cooking enthusiasts are improving and adding variety to the gravy recipe. There are no limits to their imagination.

How to cook delicious goulash in a slow cooker

Today, in the world of technology, various kitchen units have entered our lives in a dense stream, which simplify cooking and significantly save time. Almost everyone knows a device like a multicooker that helps not only save time, but also preserve all the taste delights of the dish.
The recipe for making goulash in a slow cooker is slightly different from the recipe for cooking it on the stove. The ingredients are the same: meat, onions, carrots, spices, flour and ingredients for gravy, if desired. The main thing is to choose the right cooking functions “Frying” and “Stewing”.
Pour a little vegetable oil into the bottom of the multicooker bowl. In general, the recipe is designed for a minimum of oil, since nothing burns in a slow cooker and is cooked in its own fat. Lightly fry the meat using the “Saute” function for about 10 minutes. Chop the onion and carrots, add to the meat and mix. Fry for another 10 minutes. Add salt and spices, add flour, previously fried in a dry frying pan. Stir and fry a little more. Then pour in boiling water to cover the meat, tomato paste or sour cream if desired. After mixing thoroughly, close the lid, set the “Stew” function and leave to cook until the time expires. While the meat is being cooked, the housewife can take care of household chores without worrying about the dish.
There are about thirty recipes for preparing goulash. The dish can be served with absolutely any side dish: potato, pea puree, boiled cereals, pasta and everything that goes with meat. Special taste Fresh herbs will add flavor to the dish.
Goulash is truly a dish for any event. You can please not only your household with excellent taste, but also not leave unexpected guests hungry.

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 in a frying pan vegetable oil 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). Cook the tomato sauce over low heat for about 10–15 minutes.
Pour it over the meat and continue to simmer until full readiness.

How to cook delicious beef goulash

Goulash looks like thick soup chik, 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:

In a cauldron or thick-walled saucepan heat the vegetable oil. 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.

Beef goulash with sour cream

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.

Beef goulash with prunes

Adds prunes beef stew an unforgettable touch of piquancy. In this case, 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:

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

Fragrant and delicious gravy beef - my lifesaver when... short time you need to prepare delicious and hearty dinner. The meat turns out very tender and juicy. Thanks to garlic and basil, the dish turns out to be very aromatic, with a pleasant piquant note.

To prepare the gravy, I usually use tomato sauce; tomato paste or natural sauce will also work. tomato juice. Additionally, you can add a little sour cream to the sauce to give the dish a creamy taste.

I think you will also like this simple recipe, so let me quickly tell you how to make beef gravy amazingly aromatic and tasty.

Ingredients:

500 g beef
1-2 onions
2 cloves garlic
50 ml sunflower oil
3 tbsp. l. tomato sauce or paste
1 tbsp. l. wheat flour
300 ml water
sprig of fresh basil
0.25 tsp ground black pepper
0.25 tsp ground paprika
0.25 tsp dried thyme
salt to taste

How to make beef gravy:

Wash the meat, dry it with napkins excess water. Remove the membranes from the beef and cut it into cubes 1-1.5 centimeters wide.

Pour into the frying pan sunflower oil and let it get very hot. Then place the chopped beef in the pan. We will fry it over moderate heat until the meat acquires a golden hue. Then salt the beef and season it with spices. For flavor, add garlic, passed through a press.

Peel, wash and cut the onions into half rings.

Add onions to the fried meat.

While stirring the ingredients, continue to cook them over low heat until the onions fry and become soft. Then let's add wheat flour, to meat gravy The beef turned out thick.

Mix the meat and vegetables with the flour until they are completely coated. After frying the ingredients a little, add tomato sauce.

Next, pour purified water into the gravy, achieving the desired consistency of the gravy. Keep in mind that the gravy will thicken as it cooks. Add finely chopped basil leaves for flavor. Simmer the gravy over low heat until the meat is tender, about 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 cooled meat in cold water, put 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 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! 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 are used to prepare meat gravy. tomato sauces or pasta. 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

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;
Not all spices are suitable for beef gravy, so use them with caution; the best options are pepper, bay leaf, paprika, Provençal herbs;
The gravy can be prepared not only in a saucepan on the stove, but also in clay pot in an electric oven, multicooker, and even in a microwave;
Experienced chefs advise pouring a glass of red into the meat in the middle of the cooking process. homemade wine. This will give the dish a particularly spicy taste. The alcohol will evaporate, so don’t worry if children eat the gravy;
It is recommended to initially fry the meat on high fire 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;
To make the soup thick, use both flour and starch of any kind, in the same proportions;
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;
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.

Let's cook today national dish Hungarians - goulash! The dish is undoubtedly delicious, loved by many, and of course worthy of attention. It is usually prepared from beef and veal. We are used to eating goulash with mashed potatoes, but in Hungary it is served as a very thick soup with the addition of potatoes, tomatoes and bell peppers.

Someday we will prepare this dish, and today we will prepare a recipe that is more familiar to us. And of course we’ll prepare mashed potatoes as a side dish. Very good combination stew with potatoes, what could be better?

Beef goulash recipe with gravy

We will need:

meat beef or veal -500-600 gr.
onion - 2 pcs.
carrots - 1 small
tomato paste - 4 tbsp. spoons
garlic - 1 clove
spices - for meat
turmeric - 1 tbsp. spoon
flour -1-1.5 tbsp. spoons
vegetable oil - 5 tbsp. spoons
sugar -0.5 tsp
salt, ground black pepper - to taste
red capsicum
green, green onions- for serving

Preparation:

1. First you need to choose the meat. I try to use veal, it is more tender and cooks much faster than beef. If you still decide to cook with beef, then try to choose meat that is lighter in color, without yellow streaks and yellow fat. This is meat from an old animal, which means it’s tough. It will take a long time to prepare, and still will not have the taste that you would like to get.

The cervical and scapular parts are better suited than others. I'm using the paddle part today. The meat must be washed, wiped with a paper towel and cleaned of veins and films. Then cut into small cubes no more than 3 centimeters in volume.

2. Cut the onion into small cubes. To prevent onions from eating your eyes, use a sharp knife and periodically dip it in cold water.

3. Grate the carrots to Korean carrots on a thin grid. During frying and stewing, both onions and carrots will become almost invisible. Chop the garlic.

4. Prepare tomato paste. I use one I made myself. I prepare 4-5 tablespoons of it.

The color of the goulash should be beautiful; tomatoes will help with this. If you take store-bought tomato paste, you can add only 1-1.5 tablespoons. It is more concentrated, and with more addition, the taste may be overly sour.

You can also use fresh tomatoes. It is better to do this in the summer, when the tomatoes are red and juicy. Such tomatoes will not only give good color, but also right taste our dish.

Tomatoes should first be doused with boiling water, kept in it for 1 minute, then peeled and cut into small cubes.

5. Pour oil into a frying pan and heat it well. Carefully lay out the meat. To prevent oil from splashing out of the pan, the meat should not be wet. Keep the fire under the frying pan high. Our task is to quickly fry the meat, to “seal” it, as it were, so that a minimum of juice comes out of it. Then it will turn out juicy and soft.

6. During frying, meat goes through several stages. At the beginning, a certain amount of juice and protein is released; over high heat, the juice evaporates very quickly. Protein remains, which is observed in the form of white foam. Soon the foam disappears and then the meat begins to brown. You can see how it turns red very quickly.

At all stages, the meat must be stirred with a spatula. And especially not to leave it when it starts to brown. There is no need to overexpose it at this stage. As soon as the barrel has turned slightly brown, you need to immediately add the onion.

7. When frying onions with meat, it is better to reduce the heat a little. The pan is very hot and the onions may immediately char. Therefore, medium heat will be better. The onion will fry very quickly; you need to stir it almost constantly.

8. When the onion browns, add the carrots. The onions took all the liquid and almost all the oil from the pan, so I add 1/3 cup of boiling water. You should always keep it ready to add more if necessary.

9. Fry the carrots for about 2-3 minutes, also over medium heat. Add sugar to carrots. It will add an additional note of taste and balance it.

10. Now it’s your turn tomato paste. Since it is already ready for use, we only lightly fry it. So that all the ingredients come together. If you use fresh tomatoes, they will need to be fried a little longer until smooth. Then add garlic.

11. Then add spices. You can use your favorite spices that are suitable for meat. But I also definitely add turmeric. Firstly it gives a beautiful golden color to the dish, and secondly, it is simply healthy. Fry the spices with all the contents for no more than a minute. So that they just have time to develop their taste, but do not overcook.

12. Now add flour. It all depends on your taste. In order for the gravy to thicken, one tablespoon will be enough. If you like it thicker, you can add 1.5 tablespoons. Fry, stirring constantly for no more than one minute, or even less.

13. Keep boiling water ready and pour 3 glasses into the frying pan. Stir and let it boil. Let's turn down the fire. Adding red hot pepper, or small piece, or a little ground. Add as much as you like spicy food. But definitely! You need to add at least a little for taste.

14. Now you need to close the lid and simmer over very low heat. It may take an hour or an hour and a half to be completely ready. The meat should become very soft. Our mother-in-law was visiting us today, she had lunch with us, and she asked: “What, did you cook this from stew?” This is how the meat should turn out soft, like stew - this is a guideline.

15. During this time, every 10-15 minutes, the meat must be stirred. Since we added flour, it will continually tend to stick to the pan, even though there is more than enough liquid in the pan.

16. Half an hour after slowly stewing the meat, you can add salt to taste. So that the meat has time to be saturated with the desired taste. During the entire stewing time, there should be enough liquid in the dish so that all the meat is covered.

If the fire is slow, then the three glasses that we added at the beginning should be enough to extinguish. If you feel that there is not enough liquid, then add just a little boiling water. Although this is not recommended.

17. 5 minutes before readiness, add black ground pepper, also to taste. But just like with red, at least just a little bit - to add flavor.

18. Turn off the heat and leave to rest for 10-15 minutes.

19. Serve with any side dish, but in my opinion, it’s best with mashed potatoes. In one of my notes, I described everything. Of course, everyone knows how to cook it, but look for a few tricks, maybe they will be useful to you.

20. Serve with a side dish. Place the meat on top of the side dish and add gravy, there should be quite a lot of it. Sprinkle with herbs or green onions.

This is the dish we got. We've already tried it, it's delicious! And not just tasty, but very tasty! We ate and said to each other: “Wow, the Hungarian shepherds - how they ate! Everyone would do this, and more often!”

There was some goulash left on the second day. We boiled rice as a side dish. It was as tasty as the first one... Except that the goulash gained strength and the gravy became somewhat thicker.

I immediately remembered Remarque’s “Shadows in Paradise”: “I have a pot of Szeged-style goulash in my room,” I said. — Enough for six healthy eaters, the Hungarian cook prepared it. It was delicious last night, and today it’s even tastier. Szeged-style goulash with caraway seeds and herbs tastes even better the next day.”…

And although, I admit, I didn’t add cumin, I also added a lot of different spices.

In the summer I definitely add it to goulash bell pepper. But now it’s early spring, the young peppers have not yet appeared. Therefore, take note - pepper adds a simply divine aroma to the dish. Add it when it's fresh.

Now, I suggest you try the recipe. And try it not in words, but in deeds.

Bon appetit!