Beef gravy. Recipes in a frying pan, in a slow cooker, in the oven for pasta, puree, buckwheat, potatoes

It is believed that goulash is a Hungarian dish. However, juicy, crispy pieces of meat are so loved all over the world that they have become firmly established in the diet of modern people. Try making beef goulash - small pieces of meat, to which you must add onion and tomato (although this vegetable can be replaced with tomato paste).

At its core, beef goulash with gravy resembles a thick soup, and it is certainly served with a side dish. But the choice of side dishes is quite wide - it could be mashed potatoes, rice, buckwheat, pearl barley, pasta.

To make the dish successful and the beef soft, choose only fresh meat with a minimum fat layer - pay attention to the color and the absence of foreign odors.

Add your favorite spices to the meat to make the meat pieces even more flavorful. Cumin, cumin, marjoram, black pepper and paprika go well with goulash.

Which cut of beef is best for goulash?

Firstly, you should understand that beef itself is not tender chicken, but it is important to be able to cook it correctly, then the meat itself will be soft. There are some subtleties and secrets.

For example, tenderloin is the most tender part and is suitable for frying without additional marinating. You can also take the neck.

I usually buy a spatula at the market for these purposes. Also, the hip part is good, it is suitable for baking and stewing.

Take not beef, but one-year-old veal, preferably a heifer. One-year-old veal already has the vitamins and properties inherent in beef, but does not have that toughness.

Good quality meat is aromatic, pink, maybe reddish, with creamy or white layers of fat; if the fat is yellow, it is an old animal, it is better not to take it.

Evaluate by sight, color, smell, taste at home when you cook it.

Beef sauce for pasta

This recipe will allow you to recreate the taste of childhood in your kitchen, at the same time, at minimal cost.

Preparation next.

List of required ingredients

To prepare the dish you will need:

• beef – 700 g;
• water – 700 ml;
• 2 onions;
• 2 bay leaves;
• 1 tsp. salt;
• sugar – 1/3 tsp;
• tomato paste – 1 tbsp. l.;
• flour – 1.5 tbsp. l.;
• ground black pepper - to taste;
• peppercorns - to taste;
• butter – 30 g;
• vegetable oil - as needed.

In addition to the above spices, it is permissible to use any mixture of seasonings to taste. This will make the dish even more flavorful.

Step-by-step cooking process

The cooking process consists of the following steps:

1. The first step is to prepare the meat - wash it thoroughly, trim off any remaining fat and film.
2. The meat needs to be cut into small cubes.
3. The onion should be chopped into half or quarter rings, at your discretion.
4. Pour a little vegetable oil into the frying pan and fry the meat over high heat until golden.

5. Lightly browned meat should be removed from the heat and transferred to a thick-walled pan.
6. Place the onion in the vacated frying pan and fry it a little until golden brown.
7. Add a third of a teaspoon of sugar to the browned onions and continue frying until the onions are slightly caramelized.
8. The prepared onion should be placed in a saucepan with the meat, and then pour hot water over everything.
9. When the contents of the pan boil, you need to cover the container with a lid and cook over low heat for about 60 minutes.
10. After the time has passed, you need to pour a little broth from the pan - about 3 ladles.
11. Place 30 g of butter and 1 tbsp in a frying pan. l. vegetable, heat it up and add 1.5 tbsp. l. flour.
12. The flour must be fried with constant stirring, not allowing it to burn, otherwise the dish will turn out bitter.
13. When the mass darkens slightly, you need to pour the previously selected broth into it and mix everything well.
14. Then you need to pour the broth with flour into the pan with the meat and mix everything well.
15. It's time to add salt, pepper, bay leaf and other spices, as well as tomato paste.
16. Cover the pan with a lid and simmer over low heat for another 20 minutes, stirring occasionally so that the dish does not burn.

The gravy can be consumed not only as an addition to a side dish, but also eaten as an independent dish, dipping bread into it.

Classic beef goulash recipe

I’ll start right away with my favorite recipe, which I’ve been using for many years and has never let me down. I tried it once and realized that the cooking principle affects the softness and hardness of the product.

Ingredients:

• 1 kg. beef
• 1 large onion
• 1 tbsp. spoon of flour
• vegetable oil
• salt
• ground black pepper
• Bay leaf

The piece of meat needs to be washed, definitely, well, dried on a paper towel, this is important, if there is water, it will “shoot” in the pan when frying.

Using a sharp knife, first cut the meat into slices and then chop into cubes. I cut it 5 cm by 2 cm. You can cut it into cubes, but large ones, so it will be more convenient to fry the pieces.

There is no need to salt and pepper the meat. What do I do next? I put the frying pan on the fire and pour it in. Add vegetable oil to it, heat the oil. And I place the pieces in the frying pan at a distance from each other, not all at once, it will immediately release juice and will not fry.

We need the meat to be “sealed” on one side and on the other so that it is soft and juicy inside.

Then, when the pieces are browned on one side, turn them over to the other side and fry on the other side.

I stew it in a saucepan or cauldron. I'll prepare the pan right away. I put the first portion of meat in it. I peel the onion and cut it, maybe quarter into rings, half rings, or cubes, it will still “dissolve” when stewing.

On top of the layer of meat, I put a layer of onions.

This makes 2-3 pans of meat, each time laying out a layer of meat and a layer of onion. We fry all subsequent meat, also in one layer, in a frying pan.

The principle here is to fry the pieces on both sides, so the juice remains inside the pieces.

Meanwhile, pour the flour into a dry frying pan and fry until creamy, stir with a dry and clean spoon, as the flour burns quickly over the fire.

Pour the flour into a bowl and let it cool. Then add half a glass of water and stir until the lumps dissolve.

If you pour hot flour with water, it will cook and turn into a sticky, viscous mass; we don’t need this. It should look like creamy water.

Pour this mixture into the meat and onions. Pour water into the pan so that it covers the meat. You can use regular cold water, or from a kettle. Now add salt and pepper.

Put it on the fire, bring it to a boil, when everything starts to boil, reduce the heat to minimum so that the meat “slowly boils” without boiling.

Simmer for 1.5 hours. 20 minutes before readiness, you can add bay leaf and black peppercorns. This recipe produces soft and tender meat.

Option 6: Beef with cheese and herbs in sour cream in the oven

A cheese crust can decorate any baked dish. Therefore, in the last recipe we suggest including cheese in the sour cream dressing. And to complement the beef with bright aromatic shades, we strongly recommend including several types of greens in the recipe.

Ingredients:

• 150 grams of cheese;
• 210 grams of sour cream;
• half a bunch of dill and parsley;
• several arrows of green onions;
• salt pepper;
• kilogram of beef;
• butter for frying;
• onion.

Step by step recipe

Remove the peel from one onion. Cut into small square pieces. Fry in heated butter. The cooking time for this root vegetable is a couple of minutes.

Then add small pieces of beef (cleaned, washed and dried). Fry the ingredients for a few more minutes.

At this time, grate (fine side of the grater) the cooled hard cheese. Pour the shavings into a bowl (dry).

Pour in all the sour cream. Add chopped herbs: dill, onion arrows and parsley.

Add spices to the dressing. In our case, this is salt and ground pepper (black).

Transfer the fried meat and onions into a suitable form. Immediately pour cold dressing of sour cream, herbs and cheese.

Continue cooking by transferring the beef in sour cream to the oven. Baking time – an hour. The temperature at which the meat is completely cooked is 175 degrees.

Since we do not pre-process the meat in any way (no marinating or frying), choose a lean “clean” piece without streaks or films. As for cheese, we recommend choosing hard varieties.

Lately, we prefer to replace pork meat with other, less fatty types, poultry, and beef. But if poultry meat is relatively soft in itself, then beef requires a special approach during the cooking process so that it is soft and juicy. Beef baked in sour cream sauce with spices will delight you with its delicate, specific taste.

1. beef pulp – 1.5 kg.
2. salt – 1 tbsp. (approximately)
3. onions – 2 pcs.
4. paprika – 1 tbsp.

How to cook delicious beef goulash with gravy: recipe without tomato paste

Many recipes involve the use of tomato juice or paste, this recipe is without paste. I agree, not everyone likes sourness, and even if you add sugar, you get a sweet and sour taste.

I propose a completely different recipe, this is meat with a delicious gravy that will go well with potatoes, buckwheat, and pasta.

Ingredients:

• 500 grams of beef
• 1 medium sized onion
• 1 medium sized carrot
• 2 tbsp. spoons of flour
• 700 ml. water
• 2 bay leaves
• 2 pcs. peppercorns
• 2 tbsp. tablespoons vegetable oil (for frying meat)
• Salt
• Ground black pepper

Let's prepare the necessary products. I buy meat from the market; it’s better to buy it from trusted sellers, those who won’t deceive you or slip anything bad into your hands.

I cut off the membranes from the meat; we don’t need them. I washed the piece, dried it, and cut it into cubes. My cubes are small, about 1 cm by 1 cm, a little smaller, a little larger, not suitable for a ruler.

Salt and pepper the meat and mix.

I pour vegetable oil into a frying pan, heat it up, lay out half the meat, and fry it. It is important that it lies in a single layer in the pan, it will be better this way, it will fry on one side and the other while stirring.

I cut the onion into cubes, three carrots, and use a fine grater. I want the gravy to be homogeneous; during simmering, the vegetables will boil and there will be a beautiful, uniform color.

I spread the meat, onions and carrots on top. Then I fry the second portion of meat, and also put onions and carrots on top. I divided the chopped vegetables in half.

When both vegetables and meat are in the pan, pour 600 grams of boiling water. I set the kettle to boil in advance. I pour boiling water.

I fried the flour in a dry frying pan until creamy, cooled, and poured 100 grams of cooled boiled water over it.

Mix well until all lumps are dissolved. If you use hot water, the flour will cook, we don't need that.

I simmer the meat over low heat, when everything boils, it is important that it does not boil, turn the heat to minimum and simmer. I simmered for 1 hour, then tried a piece, the meat was ready. And poured water with flour.

This recipe calls for adding the flour 10 minutes before you turn off the goulash. So that nothing sticks to the bottom of the pan. Mix everything well. You can also add spices and garlic if you like.

Excellent meat, it turned out very tender, I served it with mashed potatoes, the gravy here is very helpful, it’s so tasty, you just can’t stop eating, you forget about any diets.

Option 2: Quick recipe for beef in sour cream in the oven

Beef is difficult to tenderize in a short time. Especially if you don’t marinate it first. But there is a way out. It is enough to transfer the creation of delicious meat into your sleeve.

Ingredients:

• 245 grams of sour cream;
• kilogram of beef (lean cut);
• black pepper;
• onions and carrots (medium fruits);
• salt to taste;
• spices “For meat”.

How to quickly cook beef in sour cream in the oven

Remove the skin (husks and skins) from onions and carrots. Finely chop the vegetables. Place in a bowl (dry).

Now wash, peel, blot dry and cut into small equal cubes. Also add the meat to the bowl.

Pour in all the sour cream. Add spices and pepper (ground). Add salt. Mix all the ingredients with your hands until they are distributed among themselves.

Having secured one end of the sleeve with wire, carefully transfer the contents inside. Secure the other end.

Place the meat on a baking sheet. Cook beef in sour cream in the oven for 33-34 minutes. This will be enough to make the dish tender and amazingly tasty.

In this case, there is no need to add water to the sour cream sauce. Thanks to the sleeve, the ingredients will not burn. As for oil, it is also not required. The juice released from the meat and vegetables will be enough.

Beef goulash with gravy: recipe like in kindergarten

I don’t know why, but children often remember how delicious they were fed in kindergarten. When I came in, brought, or picked up the kids, there were breathtaking smells that made me want to eat.

Needless to say, many adults still remember omelettes like in kindergarten, goulash, dumplings, and other dishes. There is nothing complicated in preparation, everything is traditional, fry and simmer. To find out the recipe, click on the button and watch the video.

Friends of ours told us that when they come with their school-aged son to pick up their sister at kindergarten, he misses kindergarten, and as soon as he comes in, he says that the food they fed was very tasty, like this.

Beef gravy in the oven

Beef gravy (a recipe for such meat is also called goulash) can be easily prepared in a regular oven.

The meat is not pre-fried; all components are placed in a roasting pan and cooked until cooked.

List of required ingredients

To prepare the dish you will need:

• beef pulp – 800 g;
• 1 onion;
• 1 carrot;
• 1 bell pepper;
• tomato paste – 2 tbsp. l.;
• water – as needed;
• salt - to taste;
• pepper - to taste;
• bay leaf – 1 pc.

During the season, you can use tomato pulp instead of tomato paste. Pour boiling water over 3-4 tomatoes, remove the skin and rub the pulp through a fine sieve.

Step-by-step cooking process

The cooking process consists of the following steps:

1. The prepared meat should be cut into small pieces.
2. The onion should be cut into half rings.

3. Bell peppers must be cut into small squares.
4. Carrots need to be cut into small cubes or circles, as you like.
5. Place chopped vegetables on the bottom of the roasting pan and meat on top.
6. Then you need to add salt and pepper to taste to all the contents.
7. Place bay leaves and tomato paste on top.
8. The entire contents of the roasting pan should be filled with hot water to the level of the meat.
9. Cover the roasting pan with a lid and place it in the oven preheated to 200°C for 50-60 minutes.
10. In 5-10 minutes. Before it is ready, you can check the gravy for saltiness and, if necessary, add salt or spices.

Beef goulash with sour cream

This recipe differs from the previous ones, as the meat is prepared with the addition of sour cream. The fermented milk product makes the meat more tender.

Ingredients:

• beef tenderloin - 600-700 gr.
• onions - 2 medium heads
• salt,
• ground black pepper,
• coriander - to taste
• sour cream - 4 tbsp. l. with a slide
• wheat flour - 2 tbsp. l.

Wash the meat and dry well. Cut into slices and then into long strips. Tenderloin is very high quality meat, it has no streaks at all, so it won’t be tough. Salt and pepper it and mix well. Add coriander to taste.

Meanwhile, cut the onion into half rings. Place the frying pan on the fire, pour in vegetable oil, and add the onion.

Pour a couple of tablespoons of flour into a bag, place the meat in it, and shake. We need the pieces to be breaded in flour. Place them on top of the onion.

Fry until golden brown on both sides, literally 7-10 minutes. Then pour in a little water if the meat is dry and has not released any juice.

Add 4 tablespoons of sour cream, place it on top of the meat, and mix everything well. Look, if there is not enough water, you can add a little.

Cover everything with a lid, simmer for 20 minutes, and then taste when the meat is done. We taste the meat, and at this stage you can add salt, pepper and spices if they were not enough.

Add greens: dill and parsley, if desired. The beef turned out excellent. Try it if you like the recipe.

Description of preparation:

French cuisine is famous for its unusually tasty sauces.
The cuisine, by and large, is no different from other European cuisine, the trick is in the gravies and sauces! Thus, today's beef in the oven in sour cream is a very tasty creamy meat, which differs in taste thanks to its white sauce, which gives the dish a special delicate taste. Try it, I think you will definitely like it! Purpose: For lunch / For dinner / For a holiday table Main ingredient: Meat / Beef Dish: Hot dishes Geography of cuisine: French / European

Cooking beef goulash with prunes

This recipe is simple and can be done by everyone. The taste and aroma of spicy prunes. If you cook, you definitely won’t regret it. You can take smoked prunes, they will give a smoky flavor, but you can use dried ones. For example, I prefer dried.

Ingredients:

• 700 grams of beef
• 20-25 pcs. prunes
• 200 grams of carrots
• 1 onion
• 2 spoons of tomato paste
• spices, salt, sugar, vegetable oil

Cut the meat into cubes or long strips. Cut it the way you like. Now, add salt and pepper, spices as desired. Mix well.

Place the frying pan on the fire, pour in vegetable or olive oil, and heat well. We lay out half the beef, it is important for us that it is in one layer and well fried on one and the other side.

We will cook in a frying pan; we fried the first batch of meat and put it on a plate. Fry the second one and then combine it in a frying pan.

Add bay leaf. If you use paste, dilute it in a glass of water. You can use tomato, or sliced ​​tomatoes in their own juice, for example.

Add another glass of water, cover with a lid, bring to a boil, and cook over low heat for another 30-40 minutes.

Meanwhile, chop the carrots coarsely, cut the onion into half rings, put the vegetables in a frying pan (pour in a little vegetable oil first) and simmer until the onion is transparent.

After 40 minutes, taste the gravy, add salt if necessary, and also add spices and sugar.

Place fried vegetables and washed prunes. Mix everything, cover with a lid, and simmer for another 10 minutes.

If you have any questions, you can watch the video material. Cook it, try it, the recipe is wonderful.

And now, let’s remember how goulash was prepared in the USSR, everyone really liked this taste. My grandmother worked in the canteen, she taught us all many tricks.

Beef gravy in a frying pan

The fastest and easiest way to prepare a delicious gravy is to simmer the maso in a frying pan.

List of required ingredients

To prepare the gravy you will need:

• 800 g beef;
• tomato paste – 2-3 tbsp. l.;
• 1 tsp. salt;
• black pepper - to taste;
• onion – 1 pc.;
• 4 cloves of garlic;
• 1 tbsp. l. flour;
• 1.2 liters of water;
• butter – 40 g;
• vegetable oil – 3 tbsp. l.

To prepare the gravy, you will also need a thick-walled frying pan with high sides.

Step-by-step cooking process

The cooking process consists of the following steps:

1. Prepared beef meat should be cut into small cubes 1-1.5 cm in size.

2. Add salt and pepper to the meat cubes, mix well and let marinate for 15-20 minutes.
3. Meanwhile, chop the onion and a couple of cloves of garlic.
4. Pour vegetable oil into the frying pan, heat it and add the meat. Immediately add tomato paste to it and mix.
5. The meat must be fried for 15 minutes without covering the pan with a lid.
6. Then cover the pan with a lid and continue frying for another 10 minutes.
7. Next, you need to add butter to the pan, and after it melts, add onion and garlic. All contents must be mixed and continued frying for 5 minutes.
8. Now is the time to add flour and mix everything well.
9. Then you need to pour in water, preheating it almost to a boil. You can add another spoon of tomato paste.
10. Then you need to reduce the heat slightly and simmer the contents under the lid for 1 hour, stirring occasionally.
11. At the end of cooking, you need to taste the dish, if necessary, add salt and spices, as well as garlic passed through a press.

The ready-made gravy is perfect for any dish, especially rice and noodles.

Delicious beef goulash with gravy like in a Soviet canteen

For some reason, in the kindergarten and in the dining room, it was tastier than anything that was then. I'm wondering if they're hungry or if it's really tasty. Or perhaps “cheap and cheerful,” as they say. Well, let's start cooking.

Ingredients:

• beef 800 grams
• vegetable oil 70 grams
• onions 2 pieces
• medium carrots 1 piece
• medium tomato paste 2 tablespoons
• salt to taste
• ground black pepper to taste
• sugar 1 tablespoon (optional)
• bay leaf 4 pieces
• wheat flour 1 tablespoon
• boiled hot water 1.5 liters

Wash the meat, remove veins and films. It is very important to remove them so that the pulp remains. Cut into cubes.

Peel the carrots and grate them. Peel the onion and cut into cubes.

Pour vegetable oil into a frying pan, add onion, fry, add meat, mix lightly, and simmer for 5-7 minutes over high heat.

Then add carrots, mix, simmer for 5-7 minutes with carrots.

When the carrots have become soft, add 2 tablespoons of tomato paste, stir, and simmer for 5-7 minutes. Stir occasionally as it may burn.

Now you can salt it, you don’t need to salt it right away, since salt causes the meat to release juice. Pepper to your liking.

Add boiling water, never cold water, add until all the meat is completely covered, and bring to a boil.

After the goulash has boiled, reduce the heat to low and simmer for 40 minutes.

Fry the flour in a dry frying pan, you will feel a pleasant nutty smell, and the color will also change, it will turn brown.

Cool the flour and dilute with water until smooth.

Pour the mixture into the stew and cook for another 10 minutes.

Serve with any side dish. You can sprinkle with finely chopped herbs.

Recipe 5. Beef in sour cream “Beefsteak in sour cream and garlic sauce”

It may seem that a steak is just a steak and it is almost impossible to come up with something interesting, but if you try to cook a piece of beef in a juicy sour cream and garlic sauce, you will understand that even an ordinary piece of meat can be served in completely different ways and in any case It will turn out amazingly delicious.

Ingredients:

• 430 grams of beef;

• 150 grams of sour cream;

• several cloves of garlic;

• 100 g butter;

Cooking method:

1. Mix sour cream with milk and salt in a small saucepan. Bring to a boil, add peeled but not chopped garlic cloves. Simmer, stirring all the time, for about 10 minutes, until thickened. Add 50 g of butter; as soon as it melts, remove the pan from the heat, remove the garlic cloves, and set aside the sauce for now.

2. Rinse the meat thoroughly, remove film and fat if necessary. Cut into thin pieces, beat, grate with spices and salt.

3. Fry the beef in a hot frying pan in butter on both sides, spending about 5-7 minutes on each side.

4. Place the finished steak on a plate, pour in sour cream and garlic sauce, sprinkle with chopped parsley.

How to make beef goulash in Hungarian style

What is this? Soup, stew, or still goulash. This dish is prepared from beef, it is nourishing and very tasty, the taste is rich, as it contains many ingredients.

You can try this traditional dish in Hungary, or cook it with us at home.

Ingredients:

• Beef (brisket or shoulder) 600 grams
• Potatoes 600 grams
• Onion 200 g
• Fresh tomatoes (grated) 50-100 grams
• Sweet pepper – 200-400 grams (optional)
• Dried Hungarian paprika – 2-3 heaped teaspoons
• Salt

Cook in a thick-bottomed pan, pour in vegetable oil, fry the diced onion.

Cut the meat into cubes and throw it into the pan. Salt and add paprika.

Fry for 5-7 minutes, then add water and simmer.

Cut the potatoes into cubes and throw them in. Then puree the tomatoes, but if there are no fresh vegetables, use paste or tomato juice.

Then we chop the bell pepper, preferably in different colors. Cut into strips, add and simmer until done. The potatoes will become soft during cooking, some pieces will be boiled, this is how it should be.

Beef gravy in a slow cooker

Beef gravy, the recipe for which is presented below, is easy to prepare in a slow cooker.

Beef gravy. Recipe for cooking in a slow cooker.

Preparation next.

List of required ingredients

To prepare the dish you will need:

• beef pulp – 700 g;
• onion – 2 pcs.;
• flour – 2 tbsp. l.;
• tomato paste – 2 tbsp. l.;
• salt - to taste;
• ground black pepper - to taste;
• water – as needed;
• vegetable oil - as needed.

This recipe is universal for all models of multicookers.

Step-by-step cooking process

The cooking process consists of the following steps:

1. The meat must be washed, removed from films and veins, and cut into small cubes.
2. Pour a little vegetable oil into the multicooker bowl, add the meat and turn on the “Frying” mode for 20 minutes.
3. Meanwhile, chop the onion into half rings.
4. When the beef changes color, you need to add salt and spices to it to your taste.
5. Then add chopped onion to the meat, mix and continue frying.
6. Next you need to add flour, mix and fry everything together a little, about 1 minute.
7. Now is the time to add a couple of tablespoons of tomato paste and mix everything again.
8. Then you need to pour hot water into the bowl. The amount of water depends on the thickness of the gravy: it should be adjusted based on your own taste.
9. Then you need to turn on the “Extinguishing” mode for 1 hour and close the device with the lid.

After time, the aromatic gravy, suitable for any dish, is ready.

Useful tips and tricks

To prepare beef gravy, you must follow these recommendations:

• The main thing is to choose the right meat. You should not buy frozen beef, because in this form you cannot check how fresh it is. It is better to purchase meat from a trusted seller.
• Beef tenderloin is ideal for gravy. You should not buy meat that contains a lot of hymen or tendons. Such meat will be tough even after long stewing.
• When frying meat, you do not need to immediately salt it. Salt causes the juices to release and the meat will turn out dry. It is better to add salt to the gravy at the end of cooking.

Beef is a source of valuable protein; it also has the ability to reduce acidity in the stomach. Its use is indicated for people who have problems with the gastrointestinal tract. Beef is rich in microelements such as iron and zinc, as well as vitamins B, E, PP and others. Due to its low calorie content, beef meat is recommended for people on diets.

Calorie content of beef meat:

To add variety to your lunch menu, it is recommended to use beef gravy recipes. Thanks to the variety of ingredients, side dishes will look special every time.

Beef sauce for buckwheat

The following recipe will tell you how to prepare a flavorful beef gravy for buckwheat.

List of required ingredients

To prepare the dish you will need:

• 500 g beef;
• 1 onion;
• 1 tbsp. l. flour;
• tomato paste – 2 tbsp. l.;
• water – as needed;
• salt - to taste;
• spices - to taste;
• fresh herbs - to taste;
• vegetable oil - as needed.

To make buckwheat crumbly, you must follow the proportions: for 1 glass of cereal - 2 glasses of water. When the porridge boils, it must be removed from the heat and wrapped in something warm, such as a blanket, while the gravy is being prepared.

Step-by-step cooking process

The cooking process consists of the following steps:

1. The prepared meat should be cut into small pieces.
2. Heat vegetable oil in a frying pan and place the meat there.
3. While the meat is frying, you need to finely chop the onion and then add it to the meat.
4. When the onions and meat are browned, you need to add flour to the pan. The best way to do this is with a sieve. Everything needs to be mixed well and fried a little, avoiding burning.
5. Then you need to add tomato paste, mix everything well and fry for 2-3 minutes.

6. Now you can add water so that the meat is covered with liquid. The water must be hot.
7. Once the gravy comes to a boil, it's time to add salt and spices to taste.
8. Now you need to cover the container with a lid, set the heat to minimum and simmer the dish, remembering to stir, for 30-40 minutes.
9. A couple of minutes before cooking, you should check the dish for salt and spices, add them if necessary, then add finely chopped fresh herbs.