Goulash is very tasty, tender and melt-in-your-mouth meat, with an amazing, aromatic gravy. Probably no one can refuse this combination, just like French meat and potatoes in the oven. This dish belongs to the Hungarian national cuisine, where it is served in the form of a thick soup with pieces of beef, stewed with smoked bacon, potatoes, carrots, onions and paprika. It turns out rich, aromatic and fatty by frying the meat with bacon and flour.
To prepare it, beef tenderloin or young veal, which has practically no veins, is suitable. For gravy, you can add either tomato paste or fresh tomatoes. Plus, to enhance the aroma, add fried celery and sweet bell pepper.
Today we will look at recipes for making beef goulash with gravy and with illustrated photographs. After all, beef is considered the most optimal option, as it has a rich taste and does not become tough during long cooking.
And this is for those who missed the recipes for the most delicious marinade for pork kebab to make the meat soft.
How to cook delicious beef goulash with canteen-style gravy
Ingredients:
- Beef – 1 kg
- onion - 1 piece
- vegetable oil - 50 ml
- vodka – 50 ml
- paprika - 1/2 teaspoon
- tomato sauce - 200 gr
- garlic - 1 clove
- bay leaf - 1 pc.
- salt and pepper - to taste.
Cooking method:
First of all, we need to wash the meat, remove all pieces of fat, veins and cut into small cubes.
Peel the onion, wash it and chop it not very finely.
Place the cauldron on the fire, pour vegetable oil into it and wait for it to heat up to the required temperature. Then we lower the chopped pieces of beef into it and fry over high heat, stirring constantly, until golden brown.
Now add the onion, salt and pepper to taste and cook until the onion itself is browned.
Now add vodka to make the meat soft and cook faster. After it has evaporated, add 150 milliliters of water, cover with a lid, reduce the heat to low and simmer for 40-60 minutes, depending on the meat.
In the meantime, put a dry frying pan on a hot stove, pour flour into it and fry, stirring constantly, until slightly yellowish.
Then we dilute it in a small amount of water so that there are no lumps.
After time, the beef has become soft, turn up the heat to high and add tomato paste, diluted flour, paprika and bay leaf. Mix everything thoroughly, cover with a lid and after everything boils, reduce the heat again and simmer for another 5-10 minutes.
The goulash is ready, serve with your favorite side dish.
↑ Stewed beef with tomato and sour cream sauce
You can stew beef deliciously using tomato paste and sour cream. The sauce made from these ingredients is moderately spicy, sour and slightly sweet. This incredibly tender combination of tomatoes and sour cream will surely please all members of your family.
Ingredients:
- Beef – 700 g;
- Sour cream – 100 ml;
- Tomato paste – 60 g;
- Large carrot – 1 pc.;
- Medium-sized onions – 2 pcs.;
- Lavrushka – 2 pcs.;
- Water – 2.5 tbsp;
- Ground black pepper, salt - to taste;
- Vegetable oil – 15-20 ml.
Preparation
Rinse the meat thoroughly under cold water and then let it dry. A clean kitchen towel or paper towel will help speed up this process. Cut the meat into large square or oblong pieces.
Pour vegetable oil into a large frying pan and place it on the fire. When the fat is well heated, place pieces of meat into it. Fry over high heat until the beef is golden brown. Do not forget that the meat should be stirred occasionally so that it does not burn.
While the meat is roasting, peel the carrots and onions. Rinse the vegetables under the tap and then chop them: grate the first one on a coarse grater, cut the second into medium cubes.
Add vegetables to fried meat and reduce heat to medium. Cook everything together for another 5 minutes.
Pour in water, add salt, pepper and bay leaves. Cover the pan with a lid and reduce the heat flame to low. Simmer for about 30-50 minutes until the meat is soft. Cooking time depends on the type and quality of beef. To determine its readiness, you should taste the meat.
Combine sour cream with tomato paste and mix thoroughly. Add the resulting sauce to the pan after the meat becomes soft and some of the liquid has evaporated. Simmer the goulash for another 20 minutes. At this point the consistency of the gravy should resemble a thick gravy. If this does not happen, you should simmer the dish for some more time.
The gravy with meat for potatoes, cereal side dishes and pasta is completely ready. Serve the beef in the sauce hot, sprinkled with finely chopped herbs.
Beef goulash recipe in a frying pan
Ingredients:
- Beef – 700 gr
- onion - 1 piece
- carrots - 1 pc.
- bell pepper - 1 piece
- tomato paste - 1 tablespoon
- dried paprika - 1 teaspoon
- vegetable oil - for frying
- garlic - 2-3 cloves
- bay leaf - 2 pcs
- salt and spices (oregano and basil) - to taste.
Cooking method:
We wash the meat, cut it into medium cubes, then add salt, add flour and mix well.
Place the frying pan on the fire, pour two tablespoons of vegetable oil into it and after it is hot, transfer the pieces of meat and fry them on all sides until golden brown.
Then add a teaspoon of paprika and continue cooking, stirring constantly.
Next, take a pan, transfer the fried beef into it and fill it with 500 milliliters of water, close the lid and simmer over low heat for one hour.
In the meantime, we will prepare the vegetables. Finely chop the onion, cut the carrots into cubes, and the bell pepper into small slices.
Place the frying pan on the fire, pour vegetable oil into it and fry it until it becomes translucent.
Then add carrots, cook for a couple of minutes and add sweet bell pepper. Stirring constantly, bring to readiness for 5-7 minutes.
After an hour of stewing the meat, add a tablespoon of tomato paste, sautéed vegetables and mix thoroughly.
Add two cloves of garlic and spices, cover with a lid and simmer for another hour over low heat.
Ten minutes before cooking, add bay leaf.
The goulash is ready, put it on plates, sprinkle with fresh herbs and serve.
Beef gravy - 8 recipes
Beef is a tasty and healthy meat that contains a minimum of fat and a fairly large amount of iron. It makes excellent sauces that go well with most side dishes. Each housewife has her own recipe for beef gravy.
There is no need to explain to those who have been involved in the culinary arts for several years how important it is to observe all the subtleties of preparing this dish. Beef is a demanding product, but with a certain approach it produces the most tender pieces of meat and a sauce with a bright, rich taste.
Goulash with gravy in a slow cooker - step-by-step photo recipe
Ingredients:
- Beef – 650 gr
- onions - 2 pcs
- flour - 2 tablespoons
- tomato paste - 2 tbsp. l
- sunflower oil - for cooking
- salt and allspice - to taste.
Cooking method:
We wash the meat under running water and cut into small pieces.
Pour a little vegetable oil into the multicooker bowl and place pieces of meat in it, then turn on the “Frying” mode for ten minutes.
In the meantime, let's take care of the onions. We clean and cut it into half rings.
Pour your favorite seasoning, salt, pepper into the beef, add the onion, mix and cook for another 10 minutes with the lid closed.
Next, add flour, two tablespoons of tomato paste, mix and pour in one or two multi-cups of hot water, depending on the amount of gravy you want.
Close the lid and turn on the “Extinguishing” mode for one hour.
After the beep, open the multicooker and Voila, the goulash is ready.
Pork goulash with mushrooms
For this recipe, I prefer to use pork neck, and use greenhouse champignons as mushrooms. If you have fresh tomatoes, then use them for the recipe; if you don’t have them, try using canned ones, they make the dish even faster. Goulash is a dish that goes well with many side dishes and goes well with vegetables.
- champignons 0.5 kg.
- pork - neck part 0.5 kg.
- tomato 2 pcs.
- onion 1 pc.
- carrots 1 pc.
- sour cream 100 g.
- tomato paste 2 tbsp.
- flour 2 tsp.
- refined oil.
- salt and seasonings to your taste.
- Pour water into the kettle and let it boil. Cut the mushrooms into large pieces and put them separately for now.
- Cut the onion into small cubes.
- Grate the carrots on a large grater.
- We cut the pork into large pieces.
- Pour a little refined oil into a frying pan and fry the pork for about 10 minutes.
- Throw the tomatoes into boiling water and keep them for 1 minute.
- Place the vegetables in cold water for a few minutes, then remove the skins.
- Using a blender or grater, turn the tomatoes into pulp.
- Add carrots and onions to the meat.
- We continue to fry everything together for 5 minutes.
- We wait until the boiling water reaches room temperature, pour it into a glass, add 2 tsp. flour and tomato paste.
- Add tomatoes and mushrooms to the pork and onions with carrots.
- Pour the tomato mass, add spices and salt the dish. Simmer the meat and vegetables for another 15 minutes, leave the pan open.
- Add the final element - sour cream, and mix it. Bring the goulash to a boil and turn off the heat.
- Our juicy dish is ready. Bon appetit!
Delicious goulash just like in kindergarten
Ingredients:
- Beef – 500 gr
- onions - 2 pcs
- flour - 1.5 tbsp. l
- tomato paste - 2 tbsp. l
- spices - to taste
- bay leaf - 2 pcs
- salt and pepper - to taste.
Cooking method:
Wash the meat and cut into small pieces.
Place the frying pan on high heat, pour in vegetable oil and lower the pieces of beef into it. Fry until golden brown.
Dip the onion, cut into squares, into the meat and cook until done.
Add tomato paste, stir and fry for 2-3 minutes, then add water until it completely covers all the meat, salt, pepper and add your favorite spices to taste.
Cover with a lid and simmer over low heat for 50-60 minutes.
Meanwhile, put a dry frying pan on the fire, add flour and fry it, stirring constantly, over medium heat until yellowish.
Pour the flour into a deep bowl and add a little hot water. Stir with a spoon until all the lumps dissolve and you get a sauce like the one in the photo below.
After one hour, the beef has become soft, put bay leaves in it and add the prepared sauce.
Check the taste, if all the spices are enough, then cover with a lid and leave to simmer over low heat for another 10 minutes. Then remove from the stove and serve.
The process of preparing a meal for the whole family
When all the vegetables for the beef goulash with gravy are ready, you can start cooking. To do this, heat a frying pan with vegetable oil and place the meat in it. Fry over high heat for fifteen minutes, without covering with a lid.
Then reduce the heat and add the onion. Fry, stirring, until the ingredient becomes transparent. Then add the carrots and fry for another couple of minutes, also mixing the ingredients. Then tomatoes are added and spices are added. Pour in hot water so that the liquid completely covers the pieces of meat. Stir, cover with a lid, reduce heat. Simmer for about an hour, stirring occasionally, until the meat is cooked.
If necessary, add more spices, as well as dried or fresh herbs to suit your taste. Beef goulash with gravy goes perfectly with boiled pasta and mashed potatoes.
