5 ways to cook real winter goulash

Recipe for beef goulash with gravy like in kindergarten

Delicious goulash, the perfect addition to mashed potatoes! The gravy will “give” the culinary “masterpiece” a special softness and unique taste, just like in childhood!

Ingredients:

beef pulp – ½ kg;
boiled water – 1 ½ tbsp.;
onion – 1 head;
carrots – 70 g;
tomato paste -50 ml;
flour – 20 g;
salt - to taste.

Preparation:

Cut the meat into medium pieces.
Read also: Dough for dumplings with kefir: how to make it elastic, soft, tender
Finely chop the onion.
Chop the carrots into strips.
In a red hot frying pan, heat the refined sunflower oil until it crackles slightly.
Dip pieces of beef into it, simmer over medium heat for 20-25 minutes, stirring, and fry until half cooked.
Throw in the onion, simmer for 5-7 minutes, add carrot sticks. Stir the mixture until smooth, cook for 10 minutes.
Stir tomato paste in a glass of boiled water (can be replaced with spicy ketchup) and pour in the frying mixture.
Add flour, sprinkle salt to taste, mix again.
Cover with a lid, reduce heat to low, and wait until the mixture thickens.

A mega-simple recipe, no hassles, fast, and most importantly – relentlessly delicious! Serve with mashed potatoes or boiled buckwheat, it’s impossible to stop eating! A dish with a “touch of nostalgia”!

How to cook beef goulash with gravy like in a Soviet canteen

Wonderful goulash with “red” sauce, amazing quality, like in a Soviet canteen, you always want to ask for more!

Ingredients:

beef fillet – 0.5 kg;
carrots – 100 g;
onion – 70 g;
salt, mixture of ground pepper - to taste;
bay leaf – 1-2 leaves;
flour - 3 tbsp. without slide;
tomato paste – 30 g;
boiled water (chilled) – 400 ml.

Cooking consists of performing simple steps, there will be only 6 of them:

Chop the fillet into oblong square pieces.
Heat the oil in a frying pan until it sizzles, add the meat. Simmer for 10-12 minutes.
Cut the onion into thin half rings, pass the carrots through a grater with large honeycombs. Add to beef. Stir. Cook until a sunny-colored crust appears on the meat pieces.
Add tomato paste. Sprinkle with salt and a mixture of ground pepper.
Separately, fry the flour in a frying pan until mustard colored, stir into the goulash.
Fill with water and add bay leaves. Cover with a lid and simmer until the mass thickens.

Goulash according to Wolfgang Bahn's recipe

Ingredients for 8 servings:

4 tbsp. butter
2 large white onions, thinly sliced
2 cloves garlic, thinly sliced
1/4 cup sweet paprika
1 tsp cumin seeds
1/4 cup dry white wine
4 cups beef or chicken broth
1.8 kg. veal (preferably shoulder), cut into small pieces
1 tbsp. fresh lemon juice
1/4 cup sour cream
1 tsp capers
Vegetable oil
Salt and freshly ground pepper

Preparation:

Melt the butter in a large enameled cast iron saucepan. Add chopped onion, cover with lid.
Cook over moderate heat until tender, about 5 minutes. Remove the lid and continue cooking over moderately low heat, stirring, until the onions are caramelized, about 20 minutes.
Stir the garlic, red pepper and cumin into the onion and cook for another 1 minute. Add wine, broth and bring to a boil.
Season the meat with salt and pepper and place it in a saucepan. Bring the liquid back to a boil. Cover the pan with a lid. Simmer over low heat until meat is very tender, 1 hour 45 minutes. Place the veal on a platter, cover and keep warm.
Pour the sauce from the pan into a blender. Add lemon juice, 1/4 cup sour cream and 1 teaspoon capers. Puree until smooth.
Return the sauce to the pan and simmer over moderately high heat until it thickens, about 5 minutes. Add meat to sauce.
Keep it on the fire until it is completely warmed up. Serve goulash with sour cream and your favorite side dish.

Classic recipe for beef goulash with gravy for mashed potatoes

The most delicate meat “delicacy”, incredibly simple, with an economical composition and incredible flavor “notes”!

The ingredients add up to a simple list (note, absolutely any meat can be used):

beef (ham) – 600 g;
carrots – 2 pcs.;
onion – 2 heads (medium);
potatoes – 8-10 tubers;
milk – ¼ tbsp. (for puree);
butter – 20 g (for tenderness and fluffiness of the puree);
tomato paste – 50 ml;
boiling water – ½ tbsp. (for cooking meat) + 100 ml (for preparing gravy);
flour - 2 tablespoons with top;
allspice – 3-6 peas;
Refined sunflower oil – for frying
fresh dill - for sprinkling the finished dish;
marjoram – 5 g;
salt – 2 pinches;

A dish with detailed steps, step by step, that even a culinary novice can handle:

Remove the films from the meat and cut into medium-sized cubes with a sharp knife.
Heat the pan for a couple of minutes, pour in vegetable oil, fry the beef on both sides, stirring and turning the mixture occasionally. After 4 minutes, sprinkle with salt and marjoram.
At this time, grate the peeled carrots using a Korean carrot grater.
Chop the onions into small fractions.
After a quarter of an hour, pour boiling water over the meat, cover with a lid, and cook until soft. Cook over high heat until the liquid has completely evaporated.
After this, add the chopped onion and carrots, stir and simmer for 7 minutes.
Sift the flour into the frying pan, mix in the tomato paste, add allspice peas, add water, and stir the mixture until smooth. Continue the simmering process, reducing the heat, until the meat cubes are completely cooked.
Separately, boil the potatoes, mash them until pureed, mixing in the milk and a piece of butter.
Before serving, sprinkle with finely chopped fresh dill.

Mashed potatoes with meat are an ideal side dish for goulash. This immediately simplifies the task of “what to cook for lunch.” The dish can be supplemented with sliced pickled cucumbers and it will definitely be a classic Russian dish!

Pork goulash with gravy and vegetables

This recipe invites you to diversify your home menu by preparing pork goulash in sauce with vegetables. All the vegetables in your refrigerator are added to the sauce. The best side dish for this goulash would be rice. Prepare a delicious dinner using this recipe.

Ingredients:

Lean pork – 400 g.
Carrots, onions, eggplant and sweet peppers - 1 pc.
Tomatoes – 5 pcs.
Flour – 2 tbsp. l.
Paprika – 1 tbsp. l.
Sugar – 1 tsp.
Salt and spices to taste.

Cooking process:

Rinse the piece of meat for goulash with cold water, remove excess moisture with a towel and cut it into small pieces, one “bite”.
In a vessel for stewing goulash (saucepan, frying pan or pan with a thick bottom), heat the vegetable oil well and fry the pieces of meat in it. Fry first for 1-2 minutes over high heat until the meat is covered with a golden crust, then over low heat, stirring the pieces, fry the meat for 7-8 minutes.
Peel the onion, cut it into four pieces and add to the fried meat. Fry the onion with meat until transparent.
Then salt the meat, sprinkle with dry paprika and any spices of your choice.
Peel the carrots, chop them into small pieces and add to the meat. Fry for a few more minutes so that the carrots and meat are well saturated with the aroma of the spices.
Then add the required amount of flour to the meat, mix well and fry the meat with flour for another 1 minute.
Then pour one and a half glasses of clean water into the bowl with the goulash, stir the goulash until smooth and simmer everything under a closed lid for half an hour. If the gravy is thick, add a little water.
Peel fresh tomatoes, pour boiling water over them, and make a homogeneous puree from them in a blender. Pour the resulting tomato puree into the meat. Taste the sauce and add a little sugar if the sauce is sour.
Wash the eggplant and pepper, remove the stems and seeds and chop them into longitudinal pieces. In a separate frying pan with oil, first fry the eggplant and then add the chopped pepper. Fry these vegetables until you smell the roasted peppers, this will take a few minutes.
Place the fried peppers and eggplant in a bowl with goulash, stir and simmer over low heat for another 10 minutes. Towards the end of the stew you can add 2-3 tbsp. l. sour cream.
Goulash in vegetable sauce is ready.

Eat for your health!

How to cook beef goulash so that the meat is soft and juicy - recipe with sour cream

Pieces of beef in sour cream sauce are an incomparable pleasure; even small children will enjoy this hearty dish!

An economical composition requires:

loin of meat – 1 kg;
onion – 2 heads;
carrots – 100 g;
sour cream 15-20% fat – 300 ml;
light beer (unfiltered, without additives and dyes) – 2/3 tbsp.;
boiled water – ½ tbsp.;
allspice – 6 peas;
laurel leaves – 4 pcs.;
salt – 1 tbsp;
cumin, paprika – 5 g each.

Preparation:

Chop the beef into medium fractions.
Pour 1-2 tbsp sunflower oil into a frying pan, fry 1.5 heads of onion, finely chopped. As soon as the fried onions reach golden color, remove them and transfer them to a saucepan, seasoning with bay leaves and black peppercorns.
Place meat cubes in place of the onion, half of the total mass. Fry over high heat until the liquid from the bottom of the pan has completely evaporated. Salt the meat, season with cumin, salt, stir, remove and place on top of the fried onions.
Sprinkle the chopped half and remaining onion on top.
Place the second part of the meat in a frying pan and simmer in the same way, then season with paprika, transfer to a pan with the main mixture, and sprinkle the top with salt.
Pass the carrots through a large-mesh grater and place in the last layer.
Pour beer, adding boiled water; the volume of liquid should not exceed the entire ingredient composition.
Send the dish to moderate heat and simmer for a third of an hour.
Stir in the sour cream, check the dish for salt, and cook for another 6 minutes.

Sarah Copeland's goulash recipe

Ingredients for 6-8 servings:

1/4 cup olive oil
2 medium onions, coarsely chopped
450 gr. Hungarian wax pepper, seeds removed and chopped
680 gr. wild mushrooms, cut into small pieces
680 gr. Cremini mushrooms or white button mushrooms, cut into 4 pieces
4 cloves garlic, crushed
1 tsp cumin seeds
1/4 cup sweet Hungarian paprika
1 tbsp. hot hungarian paprika
One 800 gr. can of chopped tomatoes
2 medium Yukon Gold potatoes, peeled and roughly chopped
6 cups vegetable broth
2 bay leaves
2 tbsp. fresh bread crumbs
Sour cream and chopped parsley for serving
Salt, freshly ground pepper

Preparation:

Heat oil in a large enameled cast iron pan. Add onion and pepper and cook over moderate heat, stirring, until softened, about 6 minutes.
Add all the mushrooms, season with salt and pepper, and cook until lightly browned, about 10 minutes.
Puree the garlic with the cumin and a generous pinch of salt; add to pan. Add both types of paprika, tomatoes, potatoes.
Add broth and bay leaf, salt and pepper and bring to a boil. Cover with a lid and simmer over low heat for about 1 hour.
Stir in bread crumbs and cook until thickened, about 10 minutes.
Serve goulash with sour cream and chopped parsley.

Delicious beef goulash in a slow cooker with gravy

A juicy dish with an amazing aroma, in a slow cooker without any problems!

The grocery list contains only 5 components:

odorless vegetable oil – 50 ml;
chopped beef meat – 300 g;
onion – 1 head (large);
Maggi seasoning “For goulash” - 50 g;
boiling water – ½ tbsp.

Beef goulash with gravy, recipe for one or two:

Pour sunflower oil into the multicooker bowl, set the “Frying” mode, process time is a quarter of an hour.
Throw in the meat pieces and distribute them over the surface.
Cut the onion into cubes, add to the meat, stir and cook until the end of the set time.
Sprinkle half a packet of ready-made Maggi seasoning.
Pour boiling water over the onion-meat mixture and stir again.
Set the unit to the “Stew” mode, cover with a lid, the time until the “yummy” is completely ready is 1 hour 10 minutes.

Just try it once and the dish will forever become the “favorite” of the whole family! Before serving, generously sprinkle the dish with a mixture of fresh herbs that you like best! As a side dish, you can boil buckwheat separately.

Culinary tricks

This dish can safely be called universal. It is served for lunch or dinner on an ordinary day, and is also often prepared for the holiday table.

Not everyone can always get soft, almost melt-in-the-mouth meat goulash with gravy. Both the cooking technology and the stewing time are followed, but the meat still turns out not juicy and soft enough. One of the secrets lies in the choice of the main product. The classic goulash recipe involves using exclusively beef. The main thing is that the selected piece does not have hard veins. You can choose beef tenderloin or a piece of veal (it is even more tender and juicy).

Another secret is the mandatory addition of vegetable ingredients:

onions;
carrots;
bell pepper;
celery;
fresh tomatoes.

In Russian cuisine, the dish is prepared not only from beef, but also from pork. Almost any part will do - neck, back, shoulder, tenderloin. Most housewives prefer to boil or stew meat exclusively with salt, onions and spices. But this is a matter of taste, and everyone can diversify recipes, choosing the most delicious one.

Beef goulash with tomatoes and bell peppers

Meat is always tastier and juicier if it is cooked with a mixture of vegetables and aromatic seasonings!

The components add up to a simple list, the cost of which is mere pennies:

beef fillet – 0.6 kg;
smoked bacon - 4-5 slices;
sweet pepper – 1 pod;
onion – 1 pc.;
paprika – 30 g;
tomatoes – 4 pcs.;
potatoes – 250 g;
hot water – 2 tbsp.;
oil for frying;
salt - according to your own taste preferences.

The cooking process consists of actions with a detailed description, step by step:

Pour oil into a thick-walled saucepan and heat until it begins to bubble.
Read also: Recipes for appetizers made from pickled red onions
Place chopped bacon in oil and simmer for 5 minutes.
Cut the onion head into thin half rings and throw it into the pan. During the stewing process, it should turn golden brown.
Pour in 1-2 tbsp of water.
Next, send in coarsely chopped pieces of beef ham.
Sprinkle with a thick layer of paprika.
Pour hot water into a glass and stir to distribute all the products evenly.
Sprinkle with salt to taste and simmer, uncovered, for 60 minutes.
Chop the bell pepper into large fractions and add to the total mass.
Pour boiling water over the tomatoes, remove the skins, blend with a blender to a liquid-like pulp, and pour into the goulash.
Peel the potatoes, cut into quarters, lay out, pressing in slightly.
Pour a glass of water.
Simmer for half an hour, reducing the heat to low.

The recipe is based on the traditional Hungarian version of the dish, but tomatoes are added for juiciness. Hot paprika can be replaced with turmeric or a mixture of dried thyme, basil, and marjoram.

Homemade goulash with chipettes

Cooks recommend trying to make beef goulash with gravy and chipettes. These are unique dumplings that diversify the taste of the dish. It’s not difficult to prepare them while the meat is stewed with vegetables. The chipettes are added last , as they do not need to be cooked for long.

To prepare, you will need 4 tablespoons of sifted white flour and 1 egg. The ingredients need to be combined, salt, add a little chopped dill and chopped garlic. It is advisable to knead the dough without water. It should be very dense, tight. Place the resulting piece in the refrigerator for 20-30 minutes before adding to the goulash. Form into fingernail-sized dumplings and place in the gravy 3-4 minutes before the end of cooking.

The taste of the dish with and without chipettes will certainly be different, but by no means for the worse. Everyone chooses what they like best.

Classic Hungarian beef goulash in a cauldron

A super recipe, traditionally the dish is cooked over a fire in a cast iron cauldron. Hungarian goulash will taste even better in nature!

The list of components includes:

beef (fillet) – 1 kg;
celery stalks – 3 cuttings;
bell pepper – 300 g;
tomatoes – 5 pcs. (average);
onion – 3 heads (large);
raf vegetable oil – 60 ml;
garlic – 4 cloves;
coriander, mixture of peppers – 2.5 g each;
salt – 2 pinches;
paprika – 30 g;
tomato paste – 30 g;
flour – 2 tbsp;
warm water – 4 tbsp.;
carrots – 2 pcs.;
potatoes - 4 tubers;
celery (fresh) – 8-10 branches;
bay leaf – 2 leaves.

Cooking method:

Trim off the fat and excess fat from the beef, remove the membranes, and cut into large cubes.
Grind the celery stalks into a semicircle shape.
Chop the sweet pepper pods into medium-thick cubes, after removing the partitions and seeds from the inside;
Rinse the tomatoes, remove the stems and cut into small pieces.
Finely chop the onion heads into cube shape.
Pour oil into a cauldron, heat it, saute the onion for a couple of minutes.
Pass the garlic cloves through a press and add to the onion.
Distribute pieces of chopped meat on top of the roast.
Sprinkle with coriander, ground red and black pepper, add salt, add paprika, tomato paste, and stir.
After a couple more minutes, dust with flour.
Place the vegetable mixture of celery, tomatoes and peppers, add water. It is important that it is warm, otherwise the meat will turn out tough.
Reduce heat and simmer, covering with a lid, for 40-45 minutes.
Coarsely chop the potato tubers and carrots into quarters. After a third of an hour, add the slices to the cauldron one by one, with an interval of 7-12 minutes, first the carrots.
Season with bay leaves.
5 minutes before readiness, chop the celery branches into small fractions, removing the hard stems.

Beef goulash with flour and tomato paste

The recipe couldn’t be simpler, but it’s delicious beyond words!

The components require only 6 ingredients:

tomato paste – ½ tbsp.;
meat fillet – 0.6 kg;
salt - to taste;
boiling water – 100 ml;
a mixture of marjoram, ground peppers, thyme - 1 tsp each;
onions – 4 pcs.;
olive oil – ¼ tbsp.

Instructions for preparing a rich dish with a full description of all steps:

Shape the bulbs into half rings.
Place in boiling oil and sauté until lightly browned.
After 6-7 minutes, add large pieces of chopped fillet, stir, season with a mixture of hot spices and seasonings.
When the beef is golden brown, mix in the tomato paste and pour boiling water over it.
Stir the mixture evenly until smooth, simmer over low heat for 45-50 minutes, stirring the mixture occasionally to prevent it from burning. If the mass thickens quickly, add boiling water.

A mega-recipe for rich goulash that will drive you crazy with its tenderness, aroma and unsurpassed taste! The whole family will be delighted!