Beef goulash with gravy. Beef goulash How long to simmer beef goulash

Originally, this dish was simply a thick soup cooked with beef. Among our people, it is perceived more as a meat part for a side dish. The basic cooking rules have been preserved, the recipe itself is relatively simple. Various meats can be used for goulash, but it is better to start with beef.

How to cook beef goulash

When cooking, three main points should be taken into account: quality products, suitable cookware, and following the rules from the recipe. The products will be discussed below; it is better to take a frying pan from cast iron, but modern models with a non-stick coating are also suitable. There are many options for preparing beef goulash: with or without gravy, in a slow cooker, with mushrooms, etc. You will get a delicious meat dish every time.

Food preparation

You should start preparing goulash from beef heart or sirloin by choosing the right meat. To make the result satisfying and tasty, you need fresh tenderloin, it should not have veins, cartilage or bones, or film. Give preference to chilled meat rather than ice cream. A fresh tenderloin will be a rich red color; inspect the piece to ensure there are no signs of damage or stains.

Beef goulash recipes

There are different ways to prepare this dish. This variety arose due to the simplicity of the process: in many kindergartens, goulash is prepared for children in the dining room. Depending on the selected products, the calorie content of the dish will change. As a rule, goulash is served with a side dish, for example, potatoes or pasta. Below are step-by-step instructions with photos that you can use at home.

In a slow cooker

This dish will please any man, and housewives will like it because it is quick and easy to prepare. If you want to save as much time as possible, you should know how to cook goulash in a slow cooker. You will spend only 15 minutes on the entire preparation process - and the delicious meat part will be ready for the side dish. From the products described below you will get 4 servings.

Ingredients:

• tomatoes – 1 pc.;
• tkemali – 100 g;
• beef – 400 g;
• bell pepper - half;
• onion - 1 head;
• water - a quarter glass;
• carrots – 1 pc.;
• salt, spices.

Cooking method:

1. Wash the meat well, cut into pieces.
2. Place carrots and tenderloin cut into pieces into the bowl of the device.
3. Chop the tomato and add to the rest of the ingredients.
4. Finely chop the onion and bell pepper and place in a bowl.
5. Add spices and salt to your taste.
6. On the Redmond multicooker, the menu item is called “Stewing”. Find the appropriate mode on your device. Cooking should take 2 hours.
7. You can serve with potatoes or buckwheat porridge.

Hungarian

This method of cooking meat is considered the pride of the country. The recipe for Hungarian beef goulash has been passed down from generation to generation. In Hungary it is not considered a meat dish, rather it is a goulash soup, very spicy and thick, more like a stew. Along with it, “chipettes” are often served as a side dish - small dumplings made from hard, unleavened dough. You can cook whatever you like best.

Ingredients:

• potatoes – 800 g;
• beef shoulder – 700 g;
• onions, garlic – 3 pcs.;
• salt - to taste;
• bell pepper – 1 pc.;
• hot pepper – 1 pod;
• lard or vegetable oil;
• caraway seeds – 1 teaspoon;
• dry sweet paprika - 3 tbsp. l.;
• parsley or green onions - optional.

Cooking method:

1. You can use lard and vegetable oil for frying meat. Use a slotted spoon to add the cracklings and start cooking them.
2. The shoulder blade and rump cook faster, the goulash turns out tender. Don't forget to remove film and veins. Cut into small pieces, cook until golden brown in oil over high heat.
3. Cut the onion into cubes and add to cooking. Turn the heat to medium and lightly fry the ingredients.
4. Add garlic and cumin next.
5. Cut the potatoes into medium cubes and the bell pepper into strips.
6. Add pepper first, then paprika, pour in vegetable broth or boiling water.
7. Wait until the dish boils, add potatoes and chopped hot peppers.
8. Add salt to taste.
9. Cover the pan with a lid and turn the heat to low. Simmer for 40 minutes until done.
10. After turning off the burner, the goulash needs to brew for about 15 minutes.

With gravy

Traditionally, beef goulash is served with gravy. This is how this dish is prepared in kindergarten and at home by most housewives, so this option can be called a classic. You must choose fresh meat, otherwise it may turn out tough and tasteless. You need fillet without veins or film. Photos and a step-by-step recipe for preparing beef goulash with gravy are presented below.

Ingredients:

• tomato paste – 2 tbsp. l.;
• beef tenderloin – 800 g;
• premium flour - 3 tbsp. l.;
• olive oil – 4 tsp;
• bay leaf, onion – 2 pcs. everyone;
• carrots – 1 pc.;
• black pepper – 4 peas;
• salt – 1 tsp;
• adjika – ½ tsp;
• basil (dried) – 1 tbsp. l.;
• dill (greens only) – 30 g.

Cooking method:

1. Cut the washed meat into small pieces.
2. Pour olive oil into a frying pan and add beef. Fry over high heat for 7 minutes.
3. Peel the onion and cut into half rings.
4. In a frying pan without meat, heat a couple of tablespoons of olive or vegetable oil, add the onion, stirring, and fry for 5 minutes.
5. Then add 3 tablespoons of flour, mix thoroughly, fry for another 3 minutes.
6. Add previously fried meat to the onion, add salt, adjika, peppercorns, basil, bay leaf. Fill with water and continue cooking.
7. Cut the carrots into cubes, place in a frying pan, stir and reduce the heat. Cover with a lid and let the dish simmer for 50 minutes. If the liquid becomes low, you need to add water.
8. When the meat is cooked, add finely chopped dill and tomato paste, stir, simmer for 10 minutes.

Without tomato paste

An example was given above where tomato paste was used to create a sauce (gravy). If you don’t have it, you can use the cooking option without it. Making beef goulash without tomato paste is not difficult, but the meat may turn out a little bland. You can try using ketchup. How to cook goulash without paste is described below.

Ingredients:

• beef tenderloins – 600 g;
• water – 1 glass;
• rock salt - to taste;
• premium flour - 2 tbsp. l.;
• onion – 1 pc.;
• ground black pepper - to taste;
• vegetable oil;
• tomatoes – 2 pcs.

Cooking method:

1. Rinse and dry the meat. Cut into equal small pieces.
2. Pour oil into a frying pan, heat it, add pieces of meat. Keep it until a golden brown crust appears.
3. Cut the peeled, washed onion into cubes and add to the meat. Fry for 5 minutes, stirring.
4. Pour boiling water over the tomatoes, remove the skins, chop finely and add to the beef in the frying pan. Fry for 5 minutes, stirring constantly.
5. Add flour, mix ingredients well.
6. Pour in hot water, add spices, mix thoroughly.
7. Cover with a lid and simmer for an hour and a half. Add water as needed.
8. Turn off the burner, add pepper and salt to taste and let it brew for another 5 minutes.

With mushrooms

The beauty of this option is that you can make a regular meat dish or turn it into a soup. Preparing beef goulash with mushrooms takes about an hour. The recipe below with photos is for 3 servings. You can make goulash thick or rare, it depends on the consistency of the sauce. This will turn out to be a very satisfying lunch or dinner, with a fragrant smell and bright appearance.

Ingredients:

• tomato paste – 2 tsp;
• salt - to taste;
• white onion – 1 pc.;
• tenderloins – 0.5 kg;
• mushrooms – 200 g;
• tomatoes in their own juice – 350 g;
• paprika – 1 tbsp. l.;
• bell pepper – 1 pc.;
• black pepper;
• vegetable oil.

Cooking method:

1. Roughly chop the meat across the grain. Immediately add salt and pepper.
2. Heat the oil in a saucepan and fry the beef pieces in it.
3. Cut the onion into half rings, the pepper into strips, add to the meat, cook for 7 minutes.
4. Add champignons to the meat. Each of them should be cut into 4 parts. Fry for 5 minutes.
5. Add tomatoes in juice or tomato paste to the rest of the ingredients. You can adjust the thickness: to make soup, add more water.
6. Simmer the meat covered until it becomes soft.
7. 5 minutes before the end, add salt, sweet paprika, and pepper.

Like in kindergarten

For many, the taste of goulash has been familiar since kindergarten, when the aromatic smell of meat wafted from the kitchen. When cooking for children, you need to buy tenderloin without veins or fat, for example, shoulder, neck. You can prepare beef goulash at home, just like in kindergarten, to please your baby or remember your youth. Look for chilled, not frozen meat.

Ingredients:

• flour – 4 tsp;
• rock salt - to taste;
• onion – 1 pc.;
• carrot – 1 pc.;
• meat – 650 g;
• tomato paste – 2 tsp;
• bay leaf.

Cooking method:

1. Cut the tenderloin into small cubes.
2. Fry the beef in sunflower oil until a golden brown crust appears.
3. Place the onion cut into rings.
4. Pre-fry the flour in a frying pan without oil.
5. Add tomato paste and fried flour to the meat. Cook for 2 minutes.
6. Pour the broth or water into the pan, add salt to taste. Stir the dish constantly to prevent lumps from forming. Add liquid as needed.
7. Simmer for 15 minutes, then add bay leaf.

With sour cream

There are a large number of recipes for creating this dish. Using sour cream in this process is nothing new, but you can add a twist by adding one secret ingredient. Beef goulash with sour cream will turn out much more tender if you add beer to the list of ingredients - you will get a pleasant and light bready aroma, this will help surprise your guests with an unusual dish.

Ingredients:

• onions – 2 pcs.;
• light beer – 150 g;
• beef – 900 g;
• 15% sour cream – 350 g;
• carrots – 2 pcs.;
• bay leaf – 3 pcs.;
• black pepper – 7 peas;
• salt, spices - to taste;
• vegetable oil.

Cooking method:

1. Wash, dry, cut the meat into small slices.
2. Cut the onions into rings (1.5 onions), place in a frying pan with a small amount of vegetable oil. Fry until golden brown, remove and place in another bowl. Add bay leaves and peppercorns here.
3. Place half of the total volume of chopped meat in a frying pan and fry until all the juice from the beef has evaporated.
4. Salt the meat, season with paprika, lay out the previously fried onion, and place half an onion on top.
5. Fry the second half of the meat until the juice evaporates again, transfer it to the pan, again sprinkle with paprika and salt.
6. The last layer consists of carrots, which must be cut into strips.
7. After this, add beer and water so that they cover the meat.
8. Put on fire, simmer for 20 minutes.
9. Add sour cream to the beef and mix thoroughly. Simmer for another 7 minutes.

With gravy

In the classic version of preparing this dish, gravy is always used: thanks to it, the meat becomes softer, juicier and aromatic. Beef goulash with gravy turns out to be very satisfying; one meal is enough for a family of 3-4 people. You can cook pasta or buckwheat porridge with it as a side dish. Below is a step-by-step recipe for the dish.

Ingredients:

• flour – 2 tsp;
• beef – 500 g;
• tomato paste – 1 tbsp. l.;
• salt;
• bay leaf;
• sour cream – 1 tbsp. l.;
• carrots – 1 pc.;
• onion – 1 pc.

Cooking method:

1. Wash and remove veins and film from the meat. Cut into small pieces.
2. Grate the carrots on a medium grater and finely chop the onion.
3. Place the meat and a little sunflower oil in a frying pan with high walls.
4. Add chopped vegetables, then pour in a glass of boiling water, simmer over medium heat until almost done (about 45 minutes).
5. Then add salt, stir, and add bay leaf. Simmer for ten minutes.
6. To prepare the sauce, you need to dissolve sour cream, tomato paste and flour in a glass of warm water. Stir thoroughly with a spoon so that there are no lumps.
7. Add the mixture to the beef and stir.
8. Keep covered for about 7 minutes until the goulash thickens.

Beef goulash calories

Some people follow a diet that excludes meat dishes. Beef is a dietary product, so it is sometimes included in the diet. I would like to eat not only correctly, but also tasty, so people on a diet are interested in the calorie content of beef goulash. The energy value of 100 g is 148 kcal. This indicator may vary depending on the components that were used in cooking. The energy ratio of the dish is as follows:

• proteins – 16.9 g;
• carbohydrates – 3.8 g;
• fat – 14.2 g.

Video

Our article will tell you how to cook beef goulash with gravy. This dish cannot be called unusual, new or trendy, but this is where its unique charm lies.

Once upon a time, beef goulash was a much more common dish, thanks to which it could be enjoyed in preschool institutions and schools, student and factory canteens, buffets, restaurants and cafes. In Soviet times, this dish was prepared according to GOST standards, so the taste of goulash was almost the same everywhere. Modern culinary enthusiasts have much greater scope for creativity.

Let's look at some great goulash recipes, each of which has its own benefits.

Features of the dish

Goulash is considered a Hungarian dish. However, the traditional recipe has changed greatly. In the old days in Hungary, potatoes, bacon, bell peppers, and fresh tomatoes were added to this dish. And these days, Hungarians know a slightly different goulash, not quite the same as that common in the post-Soviet space. It is not served as a gravy with pieces of meat, but as a thick soup.

Surely all versions of beef goulash with gravy are good. The step-by-step recipes presented in our article will help you learn how to cook this dish.

Pay attention to the photo. Goulash is a harmonious combination of tender meat stewed until soft with a thick, aromatic sauce.

Considering the rather high cost of food in modern times, it can easily be classified as a festive cuisine. And its taste is quite consistent with this.

The labor intensity of the process is average, but it will take quite a lot of time. Therefore, modern housewives prefer to treat guests to goulash at a gala feast or serve this dish for a Sunday family dinner. But, of course, you can cook goulash on weekdays. This treat will definitely bring a lot of pleasant moments to them.

How to choose the best products?

Before preparing goulash with beef gravy, it is advisable to go to the market or a specialty store. It is worth giving preference to homemade meat, with a rich taste and well-defined texture.

For goulash, choose any part without bones or fatty layers. Beef or veal tenderloin is suitable. The meat should have a rich color and a pleasant fresh smell.

Before cooking, remove all fascia, veins, fat and cartilage with a sharp knife.

We also need vegetables. The list is different for different recipes. In any case, they should be fresh and not limp, and seasonal ones, just picked from the beds, are especially good.

Classic goulash recipe

Hungarians add celery, paprika and other seasonings to proper goulash with beef gravy. You can follow their example or choose your favorite spices. You should not choose too active ingredients for this dish. For example, suneli hops or a mixture of herbs are best left for other dishes. The flavor of meat should dominate in goulash.

If you have never made this dish before, use the following recipe. It's simple, but the results are excellent.

You will need the following products:

• 500 g beef meat;
• 1 carrot;
• 1 medium sized onion;
• 1 tbsp. l. tomato paste;
• 1 tbsp. l. flour;
• 1 tbsp. l. sour cream;
• vegetable oil;
• salt, bay leaf, peppercorns to taste.

Before preparing beef goulash with gravy, saute the flour in a dry frying pan and transfer to a bowl. Cut the meat into finger-sized pieces, grate the carrots on a medium grater, and chop the onion into cubes.

Fry the beef in a heated frying pan with oil. There is no need to try to bring the meat to readiness, you just need to wait for it to turn golden brown. Place in a saucepan and simmer the vegetables in the remaining fat.

Combine the fried ingredients, add flour and spices, add pasta and sour cream. If the gravy seems too thick, add a little broth or water.

Simmer on low heat. Cooking time - at least an hour. The beef should become soft. Don't forget to stir the goulash occasionally.

Cooking in a frying pan

This method helps you complete the task even faster. You already know the approximate proportions of the products indicated in the first recipe. But to prepare beef goulash with gravy in a frying pan, you don’t need either flour or sour cream. And tomato paste can be replaced with fresh tomatoes or juice made from them.

Heat a deep frying pan well and add both meat and vegetables at once. First, cook the goulash over high heat, stirring with a spatula. Bring the tomato paste to a semi-liquid consistency with water and add to the pan when the meat, onions and carrots are golden brown.

Immediately reduce the gas and simmer the dish for another 40 minutes under the lid. When serving, this goulash can be decorated with sprigs of parsley or basil.

Multicooker option

Happy owners of modern technology can easily prepare aromatic and soft beef goulash with gravy. You need to start by frying vegetables and meat.

Place chopped beef in a bowl coated with butter, add finely chopped carrots and onions. Set the “Fry” mode and cook with the lid open for 10 minutes. In a bowl, dilute 1 tsp with water. tomato paste, add 1 tbsp. l. sour cream and 1.5 tsp. flour. Pour the mixture into the bowl, stir. If you like the aroma of bay leaves, add this ingredient. Salt the dish. Turn on the “Extinguishing” mode, close the lid and set the timer for 1 hour. Then add spices and simmer the goulash for another 5 minutes.

Cooking in a pressure cooker

If you decide to make beef goulash with gravy in a pressure cooker, do not forget about safety! Do not open the lid immediately, it is dangerous. After turning off, you need to wait until the pressure cooker stops puffing and making noise; then you need to open the valve and release the remaining steam.

Even aged meat is perfect for this dish. The pressure cooker will make it soft and tender.

To make the meat aromatic, before frying it should be sprinkled with pepper and salt and left for a quarter of an hour. Fry half a kilo of chopped beef in a frying pan, transfer to a bowl. In the same frying pan, fry the onions and carrots. This recipe will require a lot of vegetables - as much as meat. Half a glass of minced tomatoes, fresh or in their own juice, dilute with the same amount of water, add a teaspoon of paprika. Pour into the vegetable mixture, simmer for 10-15 minutes.

Combine the ingredients in a pressure cooker, pour in half a glass of beef broth. Let it simmer with the lid off, then seal and simmer over medium heat for 40 minutes.

While the goulash is cooking, prepare the sauce. Mix half a glass of sour cream with a tablespoon of flour, grind thoroughly. Pour in half a glass of cold water and bring until smooth.

After 40 minutes from the start of cooking, turn off the heat, let the pressure cooker cool slightly, release the pressure, and carefully open the lid. Add sour cream sauce to the bowl, stir, cook with the lid open for 5 minutes, stirring. The goulash will begin to thicken. If necessary, add spices to taste.

A fragrant dish from the oven

This option will certainly be appreciated by lovers of unusual tastes. Do you want to add some variety to your usual recipe? Replace your usual sauce with beer sauce and cook beef goulash with gravy in the oven!

The beginning of the recipe is no different from other options: you need to brown the beef, carrots and onions in a frying pan.

And then we will cook differently. Place the roasted ingredients in a high-sided baking container and fill with dark beer. You will need 500 ml of foamy drink. Add a bay leaf, add a little salt, and scatter peppercorns over the surface.

Place the deco in the preheated oven. Periodically it is necessary to check how the process is going by adding water. 10 minutes before the end of cooking, dilute half a glass of sour cream with a small amount of water, add a small handful of flour (the more flour, the thicker the sauce will be). Stir and pour deco with goulash, evenly distributing the sour cream layer over the entire surface. Return the dish to the oven and brown a little more.

Beef goulash “like in kindergarten”

This taste is probably familiar to everyone. What is the secret of this dish? It is prepared very simply.

Cut 500 g of meat into cubes and fry in a casserole over high heat. Add diced onion (250 g), stir. You only need 1 tbsp of tomato paste. l., it must be added to the meat and mixed. At the same stage, spices are also loaded.

The future goulash must be filled with water so that all components are completely covered. Cover the casserole with a lid, put on low heat and simmer for an hour.

You can cook this beef goulash with gravy and without flour, the dish will not suffer from this - it will be just as aromatic and tender. And the sauce is quite thick. But in kindergartens flour is added to goulash. You will need 1 tbsp. l. with a slide. It must be fried in a dry frying pan until it begins to emit a peculiar aroma, very appetizing and expressive. Then the flour is diluted with a small amount of water and added to the goulash about 5 minutes before the end of cooking.

What to serve goulash with?

Surely you thought through the menu even before you prepared beef goulash with gravy. Most housewives choose an addition to this dish such as mashed potatoes. This option is really good.

But he's not the only one. Boiled rice, spaghetti, and fresh vegetables go well with beef goulash.

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 . 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

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.

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.

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.

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.

Close the lid and turn on the “Extinguishing” mode for one hour.

After the beep, open the multicooker and Voila, the goulash is ready.

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.

Hungarian beef goulash (video)

Now let's look at a recipe on how to properly prepare delicious Hungarian goulash.
After all, it is very tasty, satisfying, thick and warming. By the way, it is served as a second course with your favorite side dish. The resulting meat is soft and tender, in a thick and spicy sauce.

Bon appetit!!!

Anyone who, at every opportunity, re-reads the immortal work of the Czech writer Jaroslav Hasek “The Adventures of the Good Soldier Švejk”, has come across a dish called goulash many times.

Goulash - (Hungarian gulyás) is the national dish of the Hungarians. The dish is a thick soup, a kind of meat stew - a lot of onions, paprika, potatoes, pieces of meat and such small dumplings made from "chipetke" dough - which few people add to the dish.

An amazing dish that can be prepared in as many different ways as... The culinary reformer of modern Hungarian cuisine, Károly Gundel, in the preface to his book indicated only the general principles of the goulash recipe, noting that perkölt is more onions and is stewed, tokan is less onions and paprika, and the meat is cut into strips, paprikash is a dish similar to goulash, seasoned sour cream sauce, etc.

Goulash is rarely prepared according to an exact recipe; everyone has their own subtleties and nuances of preparation. The final dish is greatly influenced by the quality and type of meat, cooking technology and, of course, paprika. Paprika is the dried and ground ripe pods of a mildly hot pepper grown in Hungary and around the world. It so happens that all thick meat dishes seasoned with paprika are automatically called goulash in the world, which somewhat discredits this dish. However, there are so many cooks - only recipes.

For cooking, the so-called noble and pink paprika are used - bright red and with a pleasant spicy taste, not at all hot, as many believe. Red does not mean fiery.

Considering that all goulash recipes, although outwardly similar, are completely different, you should not complicate the preparation of this dish too much. Beef, onions, potatoes and paprika. Everything else is up to taste.

How to cook beef goulash

Ingredients (2 servings)

• Beef 400 gr
• Potatoes 2-4 pcs.
• Onions 2-3 pcs.
• Ground sweet paprika taste
• Tomato optional
• Butter or a piece of bacon 30 gr
• Salt to taste

1. It is better to take young beef - the flesh of the shoulder blade or back. Although the best dish is prepared from the kidney part of the carcass. The same beef is prepared according to the recipe. Usually you can often find ready-made cuts called “goulash” in the store. Ready-made pieces, cut into 35-40 grams.

   Beef, onion, potatoes and paprika

2. Melt the fat from the bacon in a deep saucepan. Or, alternatively, melt a small piece of butter. By and large, this is unprincipled, although many will argue with this.
3. Peel the onion and cut into small cubes. Place the chopped onion in the heated fat and, stirring vigorously, fry until soft.

   Fry the onion until soft

4. Wash the beef thoroughly, removing films, bones and tendons, cut into pieces weighing 30-40 grams. Lightly salt the beef pieces and sprinkle with red sweet paprika - up to 1 tsp.
5. The amount of paprika is to taste, but it is worth noting that sweet paprika ultimately determines the color of the finished goulash.

   Sweet paprika

6. Add the beef to the fried onions and continue to fry for 2-3 minutes. It is often written that paprika cannot be fried. Yes that's right. paprika, especially high-quality paprika, contains a lot of sugars, which decompose and caramelize when fried in fat. But a few minutes of frying cold meat will not spoil anything. By the way, when preparing bograch, sweet paprika is boiled in rendered fat at the very beginning.

   Add the beef to the fried onions and continue frying for 2-3 minutes

7. Add liquid to onion and beef. Water or broth. For this amount of beef, 2 cups of liquid will be enough. The beef should be stewed over low heat, literally simmering. Cover the saucepan with a lid and simmer the beef until fully cooked, adding liquid if necessary. The cooking time of beef is a thing in itself. Sometimes good and tender beef is completely ready in 30 minutes. And sometimes 1.5 hours is not enough. One thing is important - the beef must be completely cooked.

   Add liquid to onion and beef

8. Peel the potatoes and cut them into medium-sized cubes. It is acceptable to cut into large strips.
9. When the meat is ready, add the chopped potatoes. Add a little extra liquid and, if desired, tomato.

   Add diced potatoes

10. Better is a small and very ripe tomato, peeled and seeded - only finely chopped pulp. If it’s not the season for vegetables, you can get by with 1 tsp. high quality tomato paste or 0.5 cups of tomato juice.

    Add tomato if desired

11. Simmer until the potatoes are fully cooked. Usually potatoes are cooked for 20-25 minutes.

    Simmer until potatoes are fully cooked

12. It is worth remembering that beef goulash is a thick soup. Considering that potatoes will absorb some of the liquid during cooking, you should add water to the desired thickness. It is ideal when the potatoes have already begun to soften slightly and partially mix with the sauce, giving an unusually tasty thickness.
13. I’ll also say something about the “chipette” pieces of dough. This additive is often found in original recipes. But they often write that this is a “poor” goulash, they say that dough is not added to the meat because of a well-fed life. Still, if you want, you can make dumplings. You need to knead the dough from 1 cup of flour, eggs and a pinch of salt. Roll out the dough into a layer 3-4 mm thick and cut into small squares - the result will be cubes of dough. Alternatively, you can simply pinch shapeless pea-sized pieces of dough with your fingers. Boil pieces of dough in goulash.
14. Place the finished dish into soup bowls and serve hot.

Beef goulash with gravy can be served for lunch or dinner as a main dish. This is a very high-calorie dish. Although it is allowed to make it dietary. Just don’t fry the meat and vegetables, but simmer everything in one pan, pour boiling water over it. But basically, the low-calorie recipe is no different from the classic preparation of beef goulash with gravy.

A mandatory ingredient for making beef goulash is some kind of sour product. The fact is that the connective tissue of meat softens better when cooked in an acidic environment. Sour cream, cream, fresh lemon or lime juice, tomato paste, sun-dried tomatoes, dry wine or a little vinegar are ideal acids. Check exactly how much acid is needed based on your own taste. Goulash should have a light, unobtrusive sour taste.

Taste Info Meat main courses

Ingredients

• Water – 2-3 tbsp;
• Beef – 500 g;
• Carrots – 1 pc.;
• Onions – 1 pc.;
• Tomato – 1 pc.;
• Pepper - to taste;
• Salt - to taste;
• Turmeric – 1/2 tsp;
• Paprika – 1/2 tsp;
• Vegetable oil.

How to cook soft goulash with beef gravy

Rinse the beef in cold water and dry it a little, and then cut into small pieces across the grain. It would be correct to use it from the neck or shoulder part of a beef carcass. These muscles are least involved in the movement of the animal, and therefore have a softer consistency.

Pour vegetable oil into a saucepan or saucepan and heat. Place the chopped beef inside. Fry over high heat until the liquid evaporates.

Chop the onions and carrots. Reduce the heat on the stove a little and add vegetables to the meat. Fry for a few minutes until the onions and carrots lightly brown.

Remove the peel from the tomato. To do this, make a cross-shaped cut on the tomato, place it in a cup or colander and pour boiling water over it. Cut the pulp into small cubes and mix with the meat.

Season the dish with spices, but do not add salt. Salt is added to the meat at the very end of cooking, as it prevents the connective tissue of the beef from completely softening. At this stage, it is better to add 15-20 ml of freshly squeezed lemon juice to the pan with goulash and stir so that it is evenly distributed throughout the meat.

Fill the contents of the saucepan with hot water. Bring to a boil over high heat and reduce heat to low. Cover with a lid. Simmer for 1.5-2 hours.

15 minutes before the end of cooking, add salt to taste.

If the meat is soft and tasty, then the dish is ready to eat.

Serve beef goulash with porridge, potatoes or pasta, seasoned with basil and parsley.

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Beef goulash with sour cream

An option for preparing beef goulash with sour cream. This dish is comparatively softer and more tender than in the previous recipe due to the addition of sour cream. Since the list of ingredients contains few vegetables, it is better to serve the dish with fresh herbs, while enriching the dish with a number of useful vitamins and microelements.

Ingredients

• Beef (neck) – 500 g;
• Onions – 2 pcs.;
• Vegetable oil – 50 ml;
• Tomato paste – 30 g;
• Flour – 1 tsp;
• Sour cream – 100 g;
• Salt - to taste;
• Ground black pepper - to taste.

Preparation

1. Rinse a piece of beef in cold water and pat dry slightly with a paper towel. Then cut into pieces or strips. The meat should be cut across the grain. If there is fat on it that is unnecessary for you, you need to cut it off with a knife.
2. Pour vegetable oil into a small saucepan and heat on the stove.
3. Turn up the heat on the burner and place the meat in the oil and leave for 4-5 minutes. Then try to turn each piece over, if this is not possible, just stir the meat. Fry until a light brown crust forms on it. After this, reduce the heat.
4. In the meantime, peel the onions. To prevent it from being harmful to the owner's eyes, rinse it and the knife with cold water before cleaning and cutting. You can chop the onion any way you like.
5. Add onion to meat and stir. Fry for a few minutes, being careful not to let the food start to burn.
6. Pour hot water into the pan. It should almost cover the meat. Bring to a boil; if foam forms, remove it immediately.
7. The next step in preparing meat goulash with sour cream gravy is adding tomato paste. This can be done in two ways. Just add a tablespoonful to the pan with the meat and stir. Or first saute the pasta in a hot frying pan with the addition of a small amount of vegetable oil - that is, warm it up. Using one or the other option, you will get the same result, since in the pan with the meat, the tomato paste also goes through a heat treatment process.
8. So, now you need to reduce the heat on the burner to a minimum and simmer the dish with the lid almost completely closed until the meat softens. If the meat is young (veal), this process will not take much time. But it also happens that the broth has already boiled away, but the meat is still tough. In this case, try it, maybe add a little more tomato paste or a teaspoon of lemon juice?
9. When the meat is soft, you can season the dish with salt and ground pepper.
10. The final step is adding sour cream. It needs to be cool. Mix sour cream with flour until smooth. If it doesn't work, just add some cold water to it.
11. Pour the sour cream mixture into the goulash. This will make up the meat gravy.
12. Stir in the goulash and bring to a boil.
13. The dish is completely ready!

Georgian beef goulash in a slow cooker

Georgian beef goulash is distinguished only by the presence of special seasonings and spices. For example, instead of ground pepper, suneli hops are added here, and tkemali sauce replaces tomato paste.

Ingredients

• Beef – 500 g;
• Carrots – 1 pc.;
• Onions – 2 pcs.;
• Vegetable oil – 50 ml;
• Tkemali (or tklali) sauce – 50 ml;
• Khmeli-suneli – 15 g;
• Salt - to taste.

Preparation

1. Pre-cook the meat. Cut off excess films from it and cut into pieces weighing approximately 40-50 g.
2. Pour the oil into the multicooker bowl and set the “Fry” mode for 20 minutes, add the meat.
3. Place pieces of meat in a bowl and fry with the lid open. The meat needs to be stirred occasionally.
4. Peel the onions and carrots and wash them. Cut the carrots into strips and the onion into half rings.
5. Toss vegetables with meat. Stir. When they are slightly fried, add tkemali and suneli hops. Stir again.
6. Khmeli-suneli is a mixture of dried herbs, the main part of which is cilantro, basil, coriander, marjoram and fennel seeds. You can buy a ready-made mixture of these herbs or mix them yourself in equal proportions. By the way, tkemali can be easily replaced with sour-tasting plum puree or adjika.
7. Now pour hot water into the multicooker bowl so that it does not completely cover the meat.
8. Close the multicooker lid. Set the “Extinguishing” mode for 1 hour.
9. When the specified time has passed, open the lid and add salt. Mix everything thoroughly and leave the dish with the lid closed for several minutes without turning on the multicooker again.
10. Place delicious Georgian goulash on plates. Following the culinary traditions of Georgia, the meat dish should be served with herbs, garlic crushed with salt and fresh vegetables.

• In order for beef goulash to be soft, it must be simmered for a long time. One hour is the minimum for stewing beef. It is better to simmer for 1.5-2 hours.
• Monitor the liquid and add clean filtered water if necessary.
• Part of beef for goulash. Choose a good cut of beef without veins, the best is tenderloin. It's easy to cut and the meat is tender and soft. But you can also cook from a shoulder blade, use rump, rump.
• Cut off all cartilage and veins, they spoil the taste of the meat.
• Don't skimp on onions and carrots. Even if you don’t like onions, believe me, you won’t notice them in the finished dish.
• If you don't have a lot of time to prepare, then prepare the goulash from the tenderloin and do not fry it in small batches in a frying pan. This way the meat will retain all the juice and it will not need to be stewed for a long time.
• Salt can be replaced with soy sauce. First, lightly fry the meat, and then pour soy sauce into the pan. After frying and stewing, the taste will be different, but the goulash will also be tasty and soft.
• Prunes. Beef goes well with prunes. And although this is not a classic option, you can try adding a little prunes.
• Flour. Some recipes include a small amount of flour, which is added to thicken the goulash sauce.
• Vegetables. Among vegetables, you can add carrots, onions, bell and hot peppers, and eggplants to beef goulash.
• You can cook goulash without adding tomato paste, but in this case it is better to use table wine when frying.