Beef goulash - how to cook delicious beef goulash at home

Reviews (3)

19

Updated: Julechka

09/27/2013 Cooking time: 2 hours 0 minutes

Authentic Hungarian goulash is a delicious dish! I can’t imagine it without dried red paprika, soft boiled beef and bell pepper. During the vegetable season, goulash turns out to be especially aromatic.

Stewed pork goulash with tomato sauce

A very appetizing recipe for making rich and tender pork goulash. The meat is fried in it and then boiled in a saucepan in broth with tomato paste and spices. There is no need to beat the meat. Among the spices that go well with this goulash are suneli hops, cumin and coriander.

Ingredients:

• Pork – 0.7 kg.
• Tomato paste – 2 tbsp. l.
• Onion – 2 pcs.
• Flour – 3 tbsp. l.
• Salt, garlic and spices to taste.

Cooking method:

1. A piece of pork, preferably with layers of fat, is washed with cold water, dried with a kitchen towel and cut into medium pieces.
2. We clean the onions and chop them into pieces of arbitrary size.
3. Fry the pieces of meat in heated vegetable oil for 10 minutes, stirring with a fork.
4. Then add chopped onion to the meat and fry everything over medium heat for a few more minutes, continuing to stir.
5. In a separate saucepan, boil 1 liter of water with spices, tomato paste and salt to your taste.
6. Place the fried meat and onions into the boiling marinade. Cook the pork over low heat until fully cooked, about 1 hour.
7. In a separate dry frying pan, fry the required amount of flour until creamy.
8. Add chopped garlic to the fried flour and dilute it with a small amount of broth until you get a thick sauce.
9. Pour the resulting thick garlic sauce into the pan with the cooked meat, mix thoroughly and cook for a few more minutes until the tomato sauce reaches the desired thick consistency.

Serve the cooked tender goulash with boiled potatoes, rice or pasta.

Czech beef goulash

In this recipe, beer, cumin, and garlic are added, which gives an interesting balance to the stew. Place finely chopped lard in a large thick-walled pan, fry lightly, then add onion, add salt and pour in a little hot water. Then cut the meat into cubes, mix with the prepared base, add cumin and two-thirds of paprika, stir everything well.

Add enough broth or water until the meat is almost submerged. Cover with a lid and simmer over low heat, stirring occasionally and adding a little beer for about an hour and a half.

When the meat is soft, add a pinch of salt to taste, the remaining beer and simmer, stirring frequently. Season with the remaining spices, crushed garlic and the rest of the paprika. Simmer for 5 minutes, but be careful not to overcook the meat.

Ingredients for 5-6 servings:

• beef pulp - one kilogram;
• onion - 400 grams;
• lard - 20 grams;
• Hungarian sweet paprika - 4 dessert spoons;
• cumin - 1 handful;
• garlic - one head;
• beer - 0.5 liters;
• allspice and salt - optional.

Homemade pork goulash in the oven

Pork goulash cooked in the oven is especially tender and flavorful. Meat stewed in tomato-sour cream sauce is eaten instantly.

Ingredients:

• Onions 2 pieces
• Pork fillet 500 g
• Vegetable oil 3 tbsp. l.
• Bay leaf to taste.
• Sour cream 200 ml
• Tomato paste 2 tbsp. l.
• Salt to taste
• Mix of peppers to taste
• Wheat flour to taste
• Water 2 glasses.

Cooking method:

1. Wash the meat, cut into cubes, salt and pepper, fry in vegetable oil.
2. Add finely chopped onion, sprinkle with flour, and fry.
3. Transfer to a clay pot or glass baking tray with high sides.
4. Mix sour cream and tomato paste, stir well. Add water, mix well.
5. Pour sour cream and tomato sauce over the meat.
6. Add bay leaf and spices.
7. Cover with a lid and simmer in an oven preheated to 200 degrees for 1 hour.

Before serving, you can decorate with herbs. Bon appetit!

Hungarian beef goulash

Hungarian Beef Goulash
This goulash soup recipe is presented in the Hungarian version. It is seasoned with red pepper, the pieces of meat are larger than in regular goulash, with the addition of carrots, potatoes, garlic and paprika. It has a semi-liquid texture and a sharp and rich color and a special taste and aroma.

Components:

• beef tenderloin - 1 kilogram;
• onions - 4 onions;
• carrots - 1.5 root vegetables;
• celery (stalks) and thyme greens - optional;
• tomato paste - 3 full tablespoons;
• red bell pepper - 1 large peppercorn;
• dry paprika - 3 tablespoons;
• vegetable oil or lard - as needed;

According to the recipe, we prepare Hungarian beef goulash as follows:

It is good to cook this dish in a tall, thick-walled roasting pan. Heat a small amount of oil and fry the pieces of meat. Separately, bake the carrot slices in a frying pan. Also separately chop carrots, sweet red bell peppers, onions, several celery stalks into strips and fry until softened. Turn over with a wooden spatula from time to time. Roasted red peppers add great flavor to the finished dish.

Pour red paprika into the prepared vegetables, pour in hot broth, tomato paste, throw in a sprig of thyme, bay leaf, and bring to a boil. Now pour the prepared sauce over the fried pieces of meat.

Hungarian beef goulash

Add the baked carrot slices and simmer in the oven until done. Let the dish brew and serve in a convenient tureen.

Goulash in a frying pan with vegetables and spices

Hearty and tasty Hungarian-style goulash can be cooked in a frying pan, you just need it to have a thick bottom to avoid burning the dish. We will cook with vegetables, paprika and spices.

Ingredients:

• Pork 700 gr.
• Sweet pepper 1 pc.
• Carrot 1 pc.
• Onion 1 pc.
• Tomato paste 1 tbsp.
• Paprika 1 tsp.
• Garlic 2 pcs.
• Bay leaf 2 pcs.
• Salt and spices (oregano and basil) to taste.

Cooking method:

1. Rinse the piece of pork for goulash with cold water and cut into small cubes. Place them in a bowl, add salt and flour to your liking, then mix well.
2. In a frying pan for preparing goulash, heat the sunflower oil well and fry the pieces of meat in it until golden brown.
3. Sprinkle the fried meat with dry paprika and fry a little more.
4. Then pour 2 glasses of clean water into the frying pan and simmer the meat over low heat for 1 hour.
5. Peel the vegetables for goulash, rinse them, cut the onions and carrots into small cubes, and the pepper into strips.
6. Fry the chopped onion until transparent in a separate frying pan with a small amount of oil.
7. Then add chopped carrots and bell peppers to it, and fry everything together for another 5-7 minutes.
8. Add a spoonful of tomato paste to the pork stewed in a frying pan (after an hour of stewing), add the fried vegetables there and stir gently.
9. Simmer the goulash for another 30–40 minutes with the lid closed.
10. Towards the end of cooking, sprinkle the dish with chopped garlic, spices and add bay leaves.

The dish is ready. Place into serving bowls. Serve it as a side dish with mashed potatoes, pasta or any cereal dishes and sprinkle with fresh herbs.

Beef goulash with potatoes

In fact, the recipe for beef goulash, prepared with potatoes, is somewhat reminiscent of homemade roast. A light salad of vegetables will ideally go with it and together we will get a fragrant dish.

Components:

• beef - 1.2 kilograms;
• potatoes - 8 tubers;
• tomatoes - 2 large tomatoes;
• carrots - 2 root vegetables;
• onions - 2 heads;
• green peas (fresh or canned);
• red sweet bell pepper - 1 large fruit;
• paprika - 3.5 teaspoons;
• garlic - 4-5 cloves;
• lard - 55 grams;
• salt - as needed.

According to the recipe for beef goulash, we prepare it as follows:

1. Peel the onions, rinse and chop them into half rings, fry until sunny, sprinkle with paprika and stir effectively.

2. Cut the beef into pieces, place in a heated frying pan and fry. Add spices, pour in a little water, cover with a lid and simmer for 40 minutes.

3. While the meat is stewing, chop the carrots and bell peppers into small pieces.

4. Cut the tomatoes in half or into 4 parts.

5. Now add the above and prepared ingredients to the meat, add water and simmer again for a quarter of an hour.

6. Cut the potatoes into slices, then divide them in half and place them in the goulash and continue cooking.

7. Two minutes before the end of cooking, add green peas and turn off the stove. Let it sit for 15-20 minutes and you can test the taste.

Pork fillet goulash recipe in a pan

We present to your attention a recipe for preparing this delicious dish in a pan, because sometimes you need to cook a large portion of meat, but everything doesn’t fit in the pan. Take only a pan with thick walls and a bottom, otherwise the meat may burn. We prepare goulash from fresh meat with vegetables and tomato paste, which can be replaced with fresh tomatoes.

Ingredients:

• Pork fillet – 1 kg.
• Onion – 4 pcs.
• Carrots – 2 pcs.
• Tomato paste – 4 tbsp. l.
• Flour – 3–4 tbsp. l.
• Salt, spices, laurel to taste.

Cooking method:

1. Rinse the meat with cold water, dry with napkins and cut into pieces or sticks.
2. Heat the sunflower oil well in a stewing pan and place the chopped meat in it.
3. Salt the meat to taste and fry over medium heat until golden brown. During this time, peel the onions and carrots.
4. Chop the onion into small cubes and chop the carrots on a coarse grater.
5. Place the chopped vegetables in the pan with the meat and fry everything together for 10 minutes, stirring them occasionally.
6. Dilute the required amount of tomato paste in 2/3 cup of clean water and pour this mixture over the meat and vegetables.
7. Simmer the goulash in tomato sauce, covered, for 30 minutes over low heat.
8. Then dilute the flour in half a glass of water and pour into the pan, stirring the meat well in the gravy so that there are no lumps of flour. You can pre-fry the flour in a dry frying pan, it will be tastier.
9. Place laurel leaves in the goulash, sprinkle it with your favorite spices and simmer for a few more minutes until the gravy acquires a thick consistency. Taste the dish and turn off the heat.

The goulash in the pan is ready. Bon appetit!

Delicious goulash with soy sauce in a slow cooker

Contrary to the existing opinion that real goulash can only be prepared in special dishes, you are provided with a recipe for juicy and aromatic goulash prepared using a slow cooker. Goulash is prepared from lean pork with soy sauce, tomato paste and spices to suit your personal taste.

Ingredients:

• Pork – 500 g.
• Fresh tomatoes – 4 pcs.
• Carrots and onions – 1 pc.
• Soy sauce – 2 tbsp. l.
• Flour – 2 tbsp. l.
• Tomato paste – 1 tbsp. l.
• Spices and salt to taste.

Cooking method:

1. We wash the meat with cold water, dry it with a paper towel and cut it into medium equal pieces.
2. Lubricate the bowl of the device with a small amount of vegetable oil (preferably olive oil).
3. Place the chopped meat in it and pour the specified amount of soy sauce. Wash the tomatoes, remove the stems and grind with a blender to a homogeneous puree. Then we transfer them to the meat.
4. Peel the onion, chop it into thin half rings and place it in the bowl with the meat.
5. Peel the carrots, wash them, chop them on a coarse grater and add them to the bowl of the device.
6. In a separate container, mix tomato paste with two glasses of warm water.
7. Add salt, spices and flour to this mixture to your taste and stir with a whisk until smooth.
8. Pour the resulting tomato mixture into the meat in the slow cooker and mix everything well.
9. Set the device to the “Stew” mode and cook the goulash for 25 minutes, no longer needed.
10. We take a sample from the prepared dish and adjust it at our discretion.

Goulash with gravy in a slow cooker is ready. Serve with any side dish.

Pork mushroom goulash with champignons

This recipe invites you to prepare pork goulash with fresh mushrooms. The mushrooms will add a wonderful flavor to the sauce. Pair with mashed potatoes or pasta for a filling and delicious dinner.

Ingredients:

• Pork – 250 g.
• Mushrooms (champignons) – 200 g.
• Onion – 1 pc.
• Tomato paste and flour - 1 tbsp. l.
• Sour cream – 2 tbsp. l.
• Paprika and sugar - 1 tsp each.
• Salt and spices to taste.

Cooking method:

1. Wash a piece of pork and cut into small cubes.
2. Wash the mushrooms and cut into slices or longitudinal pieces.
3. Peel the onion and chop into half rings.
4. Heat sunflower oil in a frying pan and fry the meat in it until golden brown. Fry over medium heat.
5. Then add chopped onion to the frying pan and fry it along with the meat until golden brown.
6. Then place the chopped champignons in the pan. Sprinkle the dish with paprika, salt and pepper to your taste, add flour and fry everything for 3-4 minutes.
7. Then add tomato paste to the meat and pour a glass of clean water.
8. Add sugar, chopped garlic and a little lemon juice to the goulash to enhance the taste. Mix the goulash well and simmer with the lid closed for 15 minutes.
9. Then remove the pan with goulash from the stove and add sour cream.
10. Place the goulash back on the heat, bring to a boil and turn off the heat.

Goulash with mushrooms can be served for dinner!