Beef goulash with gravy - 5 step-by-step recipes with photos

The Soviet level of consumption, as life shows, was optimal. If you don’t take the last “seven-year plan”, after 1985, the collapse of the Soviet Union, and compare Soviet life with today, it turns out that they ate better in the USSR than now.

In the end, if you want to eat real, natural products - without antibiotics, hormones, palm oil, not genetically modified - then it will cost you very much and you will rarely buy them, even less often than Soviet people. And what is scattered in abundance on the shelves of our stores is not food, it is poison and a way to extract money from the population without thinking about their health.

Yes, in the Soviet Union we had to get everything, but for some reason we got everything! And no matter how much we grumble that there is no meat in stores, everyone had it in their refrigerators. And it was always in canteens, in the form of the famous Soviet goulash. We have a family recipe, which I took from my mother, she from her grandmother, a Soviet catering worker. Sometimes we cook classic Soviet goulash, sometimes we indulge in a new, improved recipe. I want to share both with you.

Routing

For starters, a classic goulash recipe, just like in a canteen.

From the technological map you can find out that the following products are needed to prepare the dish:

• beef (brisket, shoulder, rump, subshoulder), lamb and goat (shoulder), pork (neck, shoulder);
• tomato puree;
• onion;
• Wheat flour;
• rendered animal fat.

100 grams of goulash contains:

• proteins – about 8 g;
• carbohydrates – 1.3 g;
• fat – 6.3 g.

The calorie content of the dish is about 160 kcal. It contains vitamins: C, B1, B2, as well as iron and calcium.

Cooking technology for catering:

1. The meat, boiled until half cooked, is cut into small cubes of 20-30 g and fried. Then add water or broth, add sautéed tomato puree and sautéed and blanched onions and simmer for about an hour under a closed lid. The broth is drained.
2. The remaining broth after stewing is used to prepare the sauce. Saute the flour so that the color does not change, mix with warm (55 degrees) broth and cook for about 8 minutes. Then wipe the onion and strain. Add spices (salt, pepper).
3. Pour the sauce over the meat and simmer for about 15 minutes.
4. The bay leaf is added five minutes before cooking.
5. It is allowed to add sour cream to the goulash during cooking - 20 g per serving, garlic - 0.8 g per serving.

Judging by the description in the technological map, it will not be at all difficult to prepare goulash, as in the dining room. All products are available, the technology can be followed at home without problems.

Goulash with gravy like from a USSR canteen

Greetings Friends. Today I have a nostalgic dish from Soviet times. I present to your attention goulash with gravy like from a USSR canteen .

I found the last years of the existence of the USSR in early childhood. I have already told you that in those years we lived in the far north (the village of Zyryanka, Verkhnekolyma region). Frankly speaking, it might have been easier to live then, but the memories of those times are not particularly vivid.

Huge queues, terrible food shortages. Fortunately, my father worked as a pilot at Zyryansk airport and sometimes, as they used to say, “from the mainland” he brought us some delicacies.

The amazing thing is that they stood in lines for simple products, such as potatoes, which were always frozen and had a sweetish taste. Moreover, it was stored for a short time, then American dry puree in large bags came to the rescue. Again, I'm talking about the north. Perhaps in central Russia everything was different.

A couple of advantages of that time. We were given a brand new two-room apartment in a new building. Now, you need to work for at least 30 years to buy yourself at least some housing. And of course, the quality of the products was excellent, everything was in accordance with GOST.

As for goulash, I have been cooking according to this recipe for a long time. Only when I began to get involved in culinary arts did I learn that tomato paste is not put into goulash. And in general, this is a Hungarian dish - it is prepared with paprika.

To prepare you will need:

• Pork -0.4 kg. (maybe beef)

Onion - 1 pc.

• Tomato paste -1 tbsp.
• Flour -2 tbsp.
• Butter -30 gr.
• Vegetable oil for frying.
• Water -1.5 cups.
• Salt, pepper and spices to taste.

Peel the onions and cut them into small cubes.

Fry the chopped onion in a frying pan until golden brown, stirring occasionally for 5-7 minutes.

Cut the pork into portions, approximately 3-4 cm in diameter.

Add meat to onion, salt and pepper.

In a separate small frying pan, melt the butter, add flour to the butter and stir occasionally.

fry the flour until brown.

Then combine the fried flour with the meat and add tomato paste.

Fill everything with water. Simmer the goulash for 25-30 minutes over very low heat. The gravy should not boil, but lazily gurgle.

Goulash with gravy just like from a USSR canteen is ready. This dish can be served with any side dish, ideally mashed potatoes. Enjoy the taste. Bon appetit.

PS Thank you all for watching, I look forward to your feedback and comments.

Goulash, as in the canteen, with beef

Now let's take a similar recipe and prepare a popular catering dish at home.

Ingredients:

• meat – 0.6 kg;
• tomato paste or puree – 3 tablespoons. spoons;
• onion - 2 pieces;
• flour - one table. spoon;
• vegetable oil (can be creamy) – 3 table. spoons;
• bay leaves – 1-2 pieces;
• black peppercorns – 3 pieces;
• water - three glasses;
• salt.

How to cook:

1. Scrape the meat with a knife, wipe with a napkin, rinse lightly under the tap and dry with a towel. Cut it into long thin pieces – into strips. Salt and pepper.
2. Cut the onion into small cubes.
3. Fry the meat in a frying pan in vegetable oil for about five minutes.
4. Add onion to the meat, then add flour, mix and fry for another 5 minutes.
5. Pour three glasses of hot water, bay leaf, and tomato paste into the frying pan with meat. Cover with a lid and simmer, stirring occasionally, for about an hour and a half over low heat.

While the tender beef goulash with gravy is stewing, you can start preparing the side dish - noodles and mashed potatoes.

Serve on a plate: a portion of the side dish and next to it are delicious pieces of meat in a thick gravy.

With mushrooms and vegetables

Hungarian beef goulash must always have gravy, as in the classic recipe, but additional components can be included in the meal.

What ingredients will be needed?

To create a dish you need to prepare the following products:

• ghee - 100 g;
• boneless beef - 600 g;
• fresh champignons - 450–500 g;
• small fruits of ripe tomatoes - 3 pcs.;
• large onion - 1 pc.;
• premium flour - 1-2 tbsp. l.;
• medium-sized sweet carrots - 1 pc.;
• dry herbs, salt, pepper - according to preference.

Step-by-step cooking process

Sequence of cooking steps:

1. You need to start creating a dish by processing the meat. The washed and dried piece must be divided into small parts and placed in a heated frying pan with hot melted butter.
2. The beef placed in the container should be fried until golden brown over high heat, after which it should be transferred to a cauldron or thick-bottomed pan, pour 1/3 tbsp into it. drinking water.
3. The resulting mass should be mixed well, and the food should be simmered for about 1–1.5 hours over low heat, covered.
4. Now you need to prepare the mushrooms, cleaned of dirt, washed and dried with napkins. To do this, cut the champignons into small pieces and fry them in the same pan where you cooked the meat.
5. When the liquid from the mushrooms has evaporated and the champignons have acquired a golden hue, they should be placed in a bowl with stewed beef.
6. Next, you need to peel the onion, chop it finely, roll it in flour, then fry the product along with grated carrots in the same frying pan where you just cooked the mushrooms, adding a little oil to the container.

7. Now you need to add chopped tomatoes, dry herbs, salt and pepper to the resulting mass. In this composition you need to pour ¼ tbsp. purified water, simmer the products for 2–3 minutes, then transfer them to a cauldron with meat components.
8. Continue cooking for approximately 25–30 minutes. covered over low heat, after which you must infuse the goulash.

Rules for serving dishes, decoration

The resulting treat is served as usual with the desired side dish.

Pork goulash

Pork is the most popular meat in our country. It is considered more tasty, tender and soft and, of course, much cheaper than beef. So, here is a recipe for goulash, as in the dining room, from pork. Some will call this dish an ordinary fry with gravy, but that won’t make it any worse.

Ingredients:

• meat – 0.6 kg;
• onion - a pair of onions;
• tomato paste or tomato puree – 70 g;
• water - three glasses;
• flour - two tablespoons;
• bay leaves – 2 pcs.;
• salt and pepper.

Preparation:

1. Cut the pork into small cubes and fry in a frying pan in oil until the pieces are lightly browned.
2. Add tomato paste to the meat, stir and keep on the heat for a little longer.
3. Pour in water, salt, add ground pepper, bay leaves, and leave to simmer under the lid for an hour over low heat.
4. Cut the onion into small cubes and lightly fry it in a separate frying pan.
5. In another frying pan, stirring constantly, fry the flour until light brown.
6. Pour the flour into the frying pan with the onions, stir, pour in a little broth from the frying pan with the meat and stir again.
7. Transfer the onion-flour mixture to the meat and bring to a boil, stirring constantly.
8. Remove the bay leaf from the goulash, which has already lost its flavor and is no longer needed.

Goulash, as in the canteen, with pork is ready. In addition to classic mashed potatoes and pasta, you can prepare a side dish from vegetables or new grains that have recently appeared on store shelves, such as quinoa.

We cook with beef, like in the USSR

• Cooking time: 55 minutes.
• Calorie content: 150.1 kcal.
• Number of servings: 3.

Photo: playadelcarmen.org
Ingredients:

• piece of veal – 450 g;
• carrots - 1 root vegetable;
• onion - 1 head;
• tomato paste – 2 tbsp. l.;
• flour – ½ tsp;
• bay leaf – 1 pc.

For information! During the Soviet era, canteens tried to ensure that there was not a lot of fat on the surface of the dish. They just filmed it. Often, especially in kindergartens, they did without frying meat and vegetables.

Cooking process:

1. Wash the beef and dry with napkins. Slice against the grain to cook the meat faster and make it easier to chew.
2. Remove the skin from the onion and chop finely.
3. Peel the carrots and grate them.
4. Place everything in a thick-walled frying pan, add a small amount of cold water and place on the stove.
5. After boiling, simmer for about half an hour over low heat under the lid.
6. Dissolve flour and tomato paste in ½ cup of warm water. To avoid lumps, use a fork or whisk.
7. Pour the resulting mixture into the meat, add salt and bay leaf.
8. Leave on low heat for another 10 minutes.

While preparing the delicious goulash, you can have time to cook the side dish.

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