Beef goulash with gravy - classic recipes like in kindergarten

Beef goulash with gravy is a recipe from our childhood, everyone’s favorite and very tasty. However, goulash is considered a Hungarian dish and was originally prepared as a soup. We have already modified it to the category of a second course, which is served with a side dish.

What kind of meat is best to use for making beef goulash? Choose fresh meat from a young animal, without streaks or a lot of fat.

The ideal choice would be sirloin, neck or shoulder. Frozen meat will also work. If you are going to cook from frozen, remember that it will be easier to cut the meat when it has not yet been completely defrosted. You can thicken the famous gravy with flour or starch dissolved in cold water.

Beef goulash with gravy - classic recipe

Let's start with the most common way to prepare this dish. Almost any part of the carcass is suitable for it: neck, fillet, shoulder blade, middle rump. If you decide to opt for brisket, you will need to remove excess films from it.

Dish ingredients:

beef pulp – 700 gr.;
onions – 1 – 2 pcs.;
carrots – 1 pc.;
tomato paste (or ketchup) – 2 tbsp. spoons;
flour – 2 tbsp. spoons;
salt, pepper, bay leaf - to taste;
hot pepper - optional.

Cooking goulash:

Let's get down to business, prepare real, classic goulash from young, fresh beef.

First, cut the meat into fairly large pieces. Then fry it in a saucepan or other deep dish over high heat.
Frying beef is necessary so that the meat does not lose its juiciness. Therefore, it should not be salted at this stage. As you know, salt “pulls” liquid out of foods, but we don’t need this, because the beef should remain tender and soft.
It is possible that some of the liquid will still be released during frying. If this happens, you should simply drain it into a separate bowl; it will later be used in the recipe.
After frying the meat until golden brown, leave it for a while and begin preparing the sauté. To do this, finely chop the onion and fry it together with the carrots, which have previously been grated on a coarse grater.
Fry the onions and carrots until golden brown over medium heat. Then add tomato paste (or ketchup) to them. Leave everything together on the fire for a couple more minutes, remembering to stir.
Transfer the resulting roasted carrots and onions to the finished beef.
Pour boiling water into the saucepan with the meat until it is completely covered with water. The remaining juice from the meat after frying is also added to the saucepan.
Simmer the goulash covered over low heat for about 1 hour.
If you purchased a hard part of the carcass for the dish, cooking can be extended to one and a half hours.
While the meat is cooking, prepare the flour to thicken the gravy. To do this, pour flour into a dry, heated frying pan and heat it with constant stirring over medium heat.
The flour should take on a light cream color. You need to make sure that the flour is not overcooked, otherwise it will acquire a burnt taste, which will negatively affect the taste of the finished dish.
10 minutes before the goulash is ready, flour is added to the gravy, along with salt, pepper and bay leaf.
To add some spice to the dish, you can add a whole hot pepper. In this case, it must be washed first.
Now the goulash should be simmered for the remaining 10 minutes. During this time, the flour should thicken the gravy and it will acquire the required consistency.

Finally, your efforts will be rewarded with a wonderful dish with incredible taste that is not inferior to restaurant-quality dishes!

Pork goulash with tomato paste and flour sauce

A delicious, rich, rather thick goulash is made using this recipe. It is prepared from pork - it is the one that turns out to be the most tender, but do not forget that you only need to use fresh meat. For goulash, the meat is not beaten, but if necessary, you can do it - it will not harm the taste, rather the opposite. This recipe is distinguished by separate cooking of meat in a pan with the addition of tomato paste and spices. Thus, it turns out more like a soup, without losing its taste.

If we talk about spices, there are no specific recommendations - you can use any of those you like. However, please note that cumin, coriander, basil, suneli hops, paprika (preferably sweet), marjoram, bay leaf and classic black pepper (you can use both ground and peas) are best suited for this dish.

You will need:

pork – 650 gr.;
onions – 1-2 pcs.;
wheat flour – 3 tbsp. l.;
tomato paste – 1 tbsp. l.;
sunflower oil for frying;
garlic to taste;
spices to taste;
salt to taste.

Cooking steps:

1. Traditionally, preparing goulash begins with meat. First, wash it thoroughly in very water, then wipe it dry. Then cut it into medium-sized pieces.

2. Remove the peel from the onion and cut it into the pieces you are accustomed to - some people prefer small pieces, while others, on the contrary, prefer larger ones.

3. Heat a cast-iron frying pan thoroughly over the fire with the addition of a small amount of vegetable oil. Fry the meat over medium heat for about 10 minutes, stirring constantly.

4. Add onion to the meat and continue frying, stirring constantly.

5. At the same time, place a pot of water on the stove and bring to a boil.

6. Place the meat and onions into boiling water. Add tomato paste, seasoning of your choice and salt there. Cook over low heat until the pork is completely cooked.

7. Pour flour into a clean, dry frying pan and start frying it until golden brown. During the process, do not forget to stir it constantly so that the flour does not burn.

8. When it acquires the desired shade, pour it into a deep plate, pour in some water at room temperature and add garlic squeezed out through a special device. Mix everything thoroughly until a homogeneous mixture is obtained. The mass should be quite thick and without lumps.

9. Place the resulting mixture in a saucepan with meat, mix well and cook until the pork goulash thickens.

Serve with any side dish. Goulash goes well with tender mashed potatoes, rice and buckwheat. You can also boil pasta or spaghetti. Bon appetit!

Beef goulash with gravy in a frying pan

If you don’t have special dishes (a cauldron or a saucepan), this will not be an obstacle to cooking, because you can easily and simply prepare delicious beef goulash in a frying pan.

You can use an ordinary deep frying pan for this purpose, which is probably found in every kitchen.

Dish ingredients:

fresh beef pulp – 650 gr.;
onions – 2 pcs.;
tomato paste (or ketchup) – 2 tbsp. spoons;
flour – 2 tbsp. spoons;
salt, pepper - to taste;
any greens;
garlic – 2 cloves.

Preparation:

We cut the meat, as in the previous recipe, into medium-sized pieces. After that, fry it over high heat until golden brown. At the same time, drain the juice released from the meat as a result of frying into a separate container. In the future we will also use it in the recipe.
After the meat is browned, add the garlic passed through a press. Next, cut the onion into cubes and also add it to the frying pan with the beef. Fry everything together for a few minutes.
Now it's time for tomato paste. Place it in a frying pan, mix with the rest of the ingredients and after a minute pour boiling water over it. You need just enough water to cover the meat. Don’t forget about the meat juice remaining after frying, which we also pour into the frying pan.
Add salt and pepper to the future goulash, cover with a lid and leave to simmer over low heat for an hour and a half. During this time, we just have to work up an appetite and, shortly before it’s ready, fry the flour in a dry frying pan until light creamy.
Flour for goulash should not be diluted separately with water, as it is added to the gravy and does not need excess liquid.
At the very end, pour the flour into the frying pan, and throw in the bay leaf and chopped herbs.

After a couple of minutes, turn off the heat. Beef goulash with gravy in a frying pan is ready, serve the dish and enjoy the result!

How to cook goulash with gravy in a slow cooker?

Let's now cook beef goulash in a slow cooker! Thanks to our wonderful assistant, the cooking process becomes as simple and easy as possible.

We will need:

beef - 800 g;
onions - 2 pcs.;
garlic - 2 cloves;
bay leaf - 2 pcs.;
tomato paste - 4 tablespoons;
pepper mixture - 1 teaspoon;
flour - 2-2.5 tablespoons;
peppercorns, salt;
vegetable oil.

Preparation:

1. Cut the meat into medium pieces, approximately the size of a walnut.

2. Peel and chop the onions with a knife. We do the same with garlic.

3. Pour vegetable oil (about three tablespoons) into the multicooker bowl. Select the “Fry” mode and let the oil heat up.

4. Fry the meat in a slow cooker for about 8 minutes.

5. Then add chopped onion and garlic to it. Fry for about 7 more minutes.

6. Then turn off the “Frying” mode. Pour two level tablespoons of flour into the meat.

If you still have liquid in the bowl, add a little more flour.

7. Add tomato paste, salt, pepper mixture, bay leaves and black peppercorns. Pour in 800 ml of boiling water, stir, and cover with a lid. We set the “Extinguishing” mode and set the time to 1 hour 20 minutes.

8. While the goulash is cooking, cook the side dish. That's all, now you can feed your family a delicious lunch!

Classic beef goulash - recipe in a slow cooker

At the moment, such a wonderful assistant as a multicooker has firmly established itself in many kitchens. Why don't we use it to make classic beef goulash.

It is worth considering some of the nuances of preparing this meat dish and the result will not disappoint you. In a slow cooker, meat is stewed very well without much effort on your part. The beef is very soft and the gravy is thick and rich.

Dish ingredients:

fresh beef pulp – 600 g;
onion – 1 pc.;
carrots – 1 pc.;
flour - 3 tbsp. spoons;
tomato paste (or ketchup) – 2 tbsp. spoons;
paprika - to taste
salt, pepper - to taste
bay leaf - 2 leaves.

Let's pay attention to some of the nuances that were mentioned earlier.

Firstly, when cooking in a slow cooker, you should not turn on “fast heat” and set the temperature too high; frying will proceed according to its own program and there is no need to interfere with it.

Secondly, the peculiarity of preparing beef goulash is the initial release of a large amount of meat juice. It must be drained into a separate container and continued frying with the addition of a small amount of oil. We will use the collected juice in the future.

Preparation:

Cut the beef into medium-sized pieces. It would be a good idea to use a rump or other part that is not very lean for cooking, so that it contains fat.
Place the finished pieces into the multicooker bowl and turn on the “frying” mode for 15 minutes, without adding oil.
After the meat acquires a golden color, add chopped carrots and onions to the bowl.
After frying the ingredients a little more, add tomato paste and flour.
Now pay attention to the second feature: in this case, the flour should not be pre-fried. This makes it easier to prepare goulash, which is a definite plus.
Now it’s time for the boiling water to pour over the meat. It must be prepared separately. This is the third key point of this recipe. You need just enough water to completely cover the meat.
Salt, pepper and paprika are immediately added to the gravy to add color.
After all these actions, we turn on the “stew” mode for an hour and a half and calmly go about our business while waiting for a wonderful lunch.
A few minutes before it’s ready, throw in the bay leaf (it’s advisable to remove it before serving).

Beef goulash in a slow cooker is ready, I have no doubt that the result will please you very much and your loved ones will probably want more!

Very simple and tasty goulash with beans

Goulash is a wonderful dish for a winter lunch or dinner. It perfectly combines lean meat and healthy vegetables. But you can make goulash even more nutritious by adding beans. You can use the beans you like best - red or white. If you have time, you can cook the beans yourself, otherwise just use a can of canned beans. You will definitely appreciate this simple recipe.

Ingredients:

Beef - 500 gr.
Beans - at your discretion.
Onion - 1 pc.
Carrots - 2 pcs.
Vegetable oil - 2 tbsp. l.
Vegetable oil for frying.
Sweet paprika - 1 tbsp. l.
Salt to taste.

Cooking process:

Peel the onion and cut it into small cubes. In a deep frying pan or saucepan, sauté the onion until transparent.
Peel the carrots and grate on a coarse grater. Place it in a frying pan with the onion and fry a little.
Cut the prepared meat into pieces and add to the vegetables.
Add beans to the meat. The beans need to be prepared in advance: rinse, soak in cold water for several hours and boil until half cooked. You can also use ready-made canned beans, but in this case they should be added to the meat at the end of the stew.
Fill the meat and vegetables with water so that it covers the meat. Add salt and sweet paprika to taste. Simmer until done. The water will practically evaporate. The goulash with beans is ready – you can serve it!

Beef goulash recipe with flour

Recipes for classic beef goulash contain a basic set of products that are necessarily present in all variations. Flour is one of these products.

It is added either raw or fried in advance in a separate frying pan. Sometimes flour is diluted with water and tomato paste in advance.

I present to your attention a recipe for making goulash with flour.

Dish ingredients:

fresh beef pulp (pork, chicken, turkey) – 500 gr.
onions – 2 pcs.;
carrots – 2 pcs.;
flour – 1 tbsp. spoon;
tomato paste (or ketchup) – 1 teaspoon;
peppercorns – 3 pcs.;
salt - to taste;
bay leaf – 1 pc.

Preparation:

We cut the meat into medium-sized pieces, according to the recipe we already know, fry it with onions and carrots. There is no need to salt in advance to prevent the meat from drying out.
Pour some water into the meat and simmer until done. This is approximately an hour and a half.
Before finishing cooking, dilute the tomato paste and flour in half a glass of water. Stir with a fork so that there are no lumps and pour this mixture into the goulash.
After this, the gravy begins to look thicker and more appetizing.
Add salt, pepper and bay leaf to the meat.

In a few minutes the dish is ready and you can call everyone to the table!

Description of preparation:

Although there are already a great many different recipes for making beef goulash with sour cream, I want to share with you another interesting option.
In fact, this dish is made using classical technology, and all the ingredients in this goulash are quite standard, but there is also one secret ingredient - beer. By adding this beloved drink to our goulash, we will end up with a very interesting bready aroma, and the meat will become incredibly tender and soft. So if you are interested in such an original idea, all you have to do is read this recipe and prepare beef goulash with sour cream at home. Purpose: For lunch / For dinner Main ingredient: Meat / Beef Dish: Hot dishes / Goulash

Beef goulash with gravy like in kindergarten

There are no stricter culinary critics than our children. Therefore, the cooks in the kindergarten have a special ability to prepare goulash, which will please any “capricious person”.

Let's try to recreate the recipe for beef goulash with gravy like in kindergarten and please the most demanding eaters.

Dish ingredients:

Beef pulp – 300 gr.;
Onions – 2 pcs.;
carrots – 1 pc.;
tomato paste (or ketchup) – 2 tbsp. spoons;
flour – 2 tbsp. spoons;
salt, pepper, bay leaf - to taste;
sunflower oil.

Preparation:

As usual, cut the meat into small pieces. Fry it over high heat, add finely chopped onion.
Add grated carrots to the meat and onions and fry for about 5 more minutes.
Place the tomato paste in a saucepan and mix with the remaining ingredients. Simmer for a few more minutes, then add enough hot water to cover the meat.
Add spices to taste and simmer under the lid over low heat for about an hour.
We dilute the flour with water until smooth and add to the goulash 5 minutes before it is ready.

I hope that during this time your little fidgets have run around, are already hungry, and will gobble up the goulash on both cheeks!

Recipe for goulash with prunes

The ideal addition to beef when stewing is not only vegetables and mushrooms, but also dried fruits.

You will need:

600 g tenderloin;
180 g pitted sour prunes;
One carrot and one onion each;
1-1.5 large spoons of tomato paste;
1.5 tablespoons flour;
2-3 laurel leaves;
Pepper, salt, fresh herbs - to taste;
200 ml broth or water;
Sunflower oil.

How to cook goulash in a frying pan step by step:

Cut the meat into medium cubes, fry until golden brown over high heat in a frying pan, put it in another frying pan;
Add broth or water to the bowl where the pieces were fried and let them simmer for 2-3 minutes. Next, add this mass to the meat preparations;
Cut the onion into half rings and place it in the same bowl with well-heated oil, which we will first pour into it. As soon as it starts to brown, add carrots cut into cubes and fry for 3-5 minutes;
Now it’s the turn of flour and tomato paste. Add, stir well, fry for two minutes;
Place the roast over the meat, simmer on low heat for one hour, add water if necessary, stir;
When there are 10 minutes left until it’s ready, throw prunes into the dish, cut into pieces, add salt, pepper, and simmer for another 25 minutes. Before turning off the gas, about five minutes later, sprinkle the dish with finely chopped herbs and add bay leaves.

Prunes will give the stew a special piquancy and unforgettable taste. The dish turns out thick, satisfying and warming.

Classic beef goulash with mashed potatoes

Goulash and mashed potatoes are a wonderful combination that will never lose its relevance.

That is why we suggest returning to it and refreshing your memory of such a familiar and beloved recipe for classic beef goulash with mashed potatoes.

Dish ingredients:

beef pulp – 500 gr.;
onion – 1 pc.;
carrots – 1 pc.;
tomato paste (or ketchup) – 2 tbsp. spoons;
flour – 1 tbsp;
sour cream (optional);
salt, pepper, bay leaf - to taste;
hot pepper - optional.

Preparation:

First, prepare a frying mixture of finely chopped onions and carrots, grated on a coarse grater.
Cut the beef into small cubes and combine the fried vegetables with the meat.
Fry everything together for a few more minutes, after which the meat is browned. Now is the time to add tomato paste and stir.
Prepare hot water and pour it into the meat so that it is completely covered. Add spices and simmer over low heat for an hour.
10 minutes before the end of cooking, the finishing touches remain: add a spoonful of sour cream, a spoonful of flour and a bay leaf. Stir and bring to readiness.
While the meat is stewing, prepare mashed potatoes with the addition of hot milk and butter. Serve the finished goulash with mashed potatoes.

During this time, you have the opportunity to prepare cutlery and invite all your household members to a tasting!

Classic Hungarian goulash

Hungarian goulash is a dish that is served even in gourmet Hungarian restaurants.
But it is very easy to prepare at home. The main problem with making goulash is the long process of stewing the meat. But why not pamper your loved ones on weekends. A plate of aromatic goulash will be an excellent reason to gather around the table on a cold autumn evening. Ingredients:

Beef - 500 gr.
Potatoes - 500 gr.
Onions - 2 pcs.
Bell pepper - 1 pc.
Carrots - 2 pcs.
Tomato sauce - 1 tbsp.
Garlic - 2 cloves.
Vegetable oil for frying.
Beef broth - 1 l.
Paprika - 1 tbsp. l.
Salt to taste.
Cumin to taste

Cooking process:

Wash the vegetables and prepare all the ingredients for the goulash.
The onion must be peeled and finely chopped. Add vegetable oil to a saucepan or frying pan with a thick bottom and add onion. Saute the onion until transparent and season with a spoon of ground sweet paprika.
Mix thoroughly so that the paprika is saturated with oil.
The beef must be washed, dried and cut into equal pieces. Heat the frying pan thoroughly, add oil and fry the meat on all sides until crusty.
Peel and finely chop the garlic, add it along with cumin seeds to the bowl with paprika and onions. Put the beef in there too.
Mix the meat and spices and add half a glass of water. Cover the pan with a lid and simmer over low heat for 2 hours. Add water little by little as needed to prevent the meat from burning.
Peel the potatoes and cut into cubes. Add potatoes to meat and cook for 5 minutes. Peel the carrots and cut into pieces. Wash the sweet peppers, remove seeds and membranes and cut into medium pieces. Add prepared vegetables to meat. Season the goulash with tomato sauce. Add broth to the pan.
Bring the goulash to a boil and simmer, covered, for 10-15 minutes over low heat. Remove the goulash from the stove and let it cool and brew.
Serve the finished dish with dumplings or bread. Bon appetit!

Classic beef goulash (beef stroganoff)

This dish was invented by the cook of Count Grigory Stroganov and forever entered the history of cooking.

Despite the pretentious name, this meat dish is very easy to prepare, and we suggest getting acquainted with the recipe for classic beef stroganoff.

Dish ingredients:

beef pulp – 500 gr.;
onion – 1 pc.;
tomato paste (or ketchup) – 2 tbsp. spoons;
flour – 1 tbsp. spoons;
sour cream – 2 tbsp. spoons;
butter – 1 tbsp. spoons;
salt, pepper, bay leaf - to taste
mustard - to taste.

Preparation:

1.5 hours before cooking, chop the meat, add salt and pepper, and mix with chopped onion.
Separately, grind and lightly fry the butter and flour, dilute with water, add mustard to taste.
Then boil this mixture with the addition of sour cream and tomato paste.
Fry the meat with onions over high heat and pour the resulting sauce into it.
After this, cover the container with the goulash and put it in the oven for 25 - 30 minutes at a temperature of 250 degrees until the meat is soft.

Beef Stroganoff is served with deep-fried potatoes, boiled carrots, green peas, and fresh tomatoes. So the choice of side dish is yours.

Goulash with sour cream

Prepare the meat dish with flour and sour cream if you want to achieve a thicker consistency. The gravy will be very tender, and the meat soaked in sour cream will melt in your mouth.

Ingredients:

0.7 kg. meat;
1 onion;
2 tbsp. flour;
200 ml. sour cream;
2 tbsp. tomato paste;
black pepper.

Preparation:

Cut the meat into bars. Fry in oil.
Chop the onion into half rings. Fry them separately too.
Place the onions and meat in a deep frying pan. Add tomato paste. Simmer for 10 minutes.
Pour in sour cream and add flour. Salt and pepper the dish.
Simmer for another 10 minutes.
Add 2 cups of water. Simmer for an hour.

How to cook beef so that the meat is tender?

It is better to use fresh meat that has not been frozen;
use neck, shoulder, rump, and fillet for goulash;
coarse films and excess fat on meat must be removed;
if the dish turns out to be too sour, you can correct the situation by adding a little sugar to it;
If the gravy is too thin, you can boil the goulash with the lid open. This will correct the situation;
It is necessary to add only hot water to the meat so that there is no temperature difference during the cooking process;
You need to add salt at the end of cooking.

We invite you to please your loved ones and be sure to prepare this dish, choosing the option you like best.

In any case, the classic beef goulash with gravy will definitely not leave anyone indifferent.

Bon appetit!

Goulash in a slow cooker: simple and tasty

Sometimes you want to treat yourself to stew. But it is not always possible to ensure that the meat simmers slowly over the fire for several hours. In this case, a multicooker will become an indispensable assistant. In it, the meat turns out to be very soft, and there is less hassle for the housewife. This recipe is designed for a multicooker with a bowl capacity of 5 liters and a power of 900 W. Knowing your technique, you can adjust the recipe to suit the features of your multicooker.

Ingredients:

Beef - 1000 gr.
Water - 1 l.
Carrots - 2 pcs.
Onions - 2 pcs.
Garlic - 3 cloves.
Sour cream - 1 tbsp. l.
Tomato paste - 1 tbsp. l.
Flour - 1 tbsp. l.
Vegetable oil - 2 tbsp. l.
Paprika - 1 tbsp. l.
Ground black pepper to taste.
Salt to taste.

Cooking process:

Prepare all the necessary ingredients.
Pour vegetable oil into the multicooker bowl. Turn on the “frying” mode and wait until the multicooker warms up. At this time, rinse, dry and cut the meat into 3x3 cm cubes.
As soon as the multicooker has heated up, put the meat in it and fry for 20-25 minutes, stirring.
Peel the onion and cut it into small cubes.
Cut the carrots into cubes.
Add onion to the fried meat.
Fry for about 5 minutes until the onion turns golden.
Add carrots to the meat.
Mix the ingredients and fry for another 5 minutes.
Prepare the sauce to pour over the meat. To do this, mix sour cream, tomato paste and a small amount of water.
Salt and pepper the goulash to taste, add bay leaf and sweet paprika.
Pour the prepared sauce into the multicooker bowl.
Stir and add water to the multicooker so that it covers the meat by 2-3 cm. Close the lid and cook for 1.5 hours in the “stew” mode.
10 minutes before readiness, squeeze the garlic into the goulash and stir.
Take a few spoons of meat sauce and mix them with flour. Grind well so that there are no lumps. Add flour to goulash. Stir, close the multicooker and wait for the signal to end the program.
The most delicious goulash is ready!
You can serve goulash as a separate dish or with a side dish - boiled potatoes, pasta or cereal - whatever you like best. Be sure to decorate the goulash with herbs. Bon appetit!