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.
Beef – gives a strong broth. The gravy based on it turns out to be very aromatic.
This type of meat requires long simmering over low heat.
During the cooking process, the maximum amount of flavoring substances passes into the sauce.
Beef gravy is truly versatile. It goes well with most traditional side dishes. It can be combined with different types of pasta, mashed potatoes, rice, buckwheat and other cereals, and served with stewed vegetables.
The dish will not only become tastier, but will also gain juiciness. Thanks to the versatility of the sauce, the tastes of all family members will be satisfied. You can serve different side dishes with the same gravy. This will save time when people with different preferences gather around the table.
Classic beef goulash with gravy
For traditional goulash, you should choose pure beef pulp. There should be no veins or cartilage. To prepare a dish for the whole family, you will need a piece weighing 500-600 grams.
The meat should be washed with cold water and patted with paper napkins or a towel. Particular attention should be paid to the cutting method. To make the pieces juicy, do not cut them too small. The meat is cut across the grain into cubes with a side of 2 cm.
Place the beef in a fairly hot frying pan with vegetable oil. Fry over high heat, without a lid, stirring constantly. The cubes should turn white as quickly as possible. The presence of a light shade will indicate that the meat protein has coagulated. A dense shell on the surface will retain the juice inside. The meat will end up very tender.
During frying, a lot of liquid is released from the beef. It is necessary that it all evaporates, otherwise there will be pieces of curdled scale in our gravy.
Add a finely chopped onion to the fried beef. For this volume you will need one large or two medium turnips. Fry everything together, still without a lid, stirring occasionally until the onion softens.
Next, add three tablespoons of tomato paste to the meat. Instead, you can use ketchup, but then at the end you should reduce the amount of spices and salt. Stir the beef and tomato mixture thoroughly. While they are simmering over moderate heat, prepare the gravy.
Dissolve a tablespoon of flour in half a glass of cold water. Pour the mixture into a large bowl and add two cups of liquid to it. Instead of filtered water, you can use meat broth. The flour should be dissolved in advance so that it does not form lumps.
Pour the prepared gravy over the roast. Turn up the heat to maximum. Add salt and pepper to taste. Stir until the dish boils, then cover with a lid. Place on the lowest heat. Simmer for at least 1.5 hours. Leave the finished goulash turned off for another 15 minutes. The gravy will infuse, thicken, and acquire a rich taste.
The main secrets of preparing delicious goulash are as follows:
- we use fresh meat without hard films and cartilage;
- To keep the pieces juicy, fry them first;
- salt draws liquid out of meat, so we add it only at the end;
- beef turns out juicy when it simmers over low heat for a long time.
We hope these tips help you prepare a decent meal.
Beef goulash with gravy recipe in Hungarian
Traditional Hungarian goulash is not a gravy, but a real soup. The dish is somewhat different from the usual first one in that it turns out to be thicker. But it is absolutely independent and does not require any additional side dish. Yes, in fact, traditional Hungarian goulash is not exactly what we used to mean by this word.
To prepare a thick soup, more water is required, so to make the broth rich, you need to add a bone to the meat tenderloin.
You don't have to use only beef on the bone. You can replace a small amount of pulp with it. One good bone will be enough for the whole dish.
What you will need besides beef:
- bulb;
- large carrots;
- bell pepper;
- ripe tomato;
- potato;
- greenery;
- garlic;
- caraway;
- red pepper;
- peppercorns;
- salt.
The soup is prepared in a deep bowl with a thick bottom. Here we fry all the ingredients, then simmer after adding water until cooked.
Cut half a kilogram of beef into large pieces. Fry in a small amount of vegetable oil with the addition of two medium onions, cut into half rings. All this time the fire should be large. To prevent anything from burning, stir constantly.
For vegetables, we also need large carrots and three sweet bell peppers. Cut them into cubes and add to the meat. Continue to simmer over high heat.
Tomatoes give the broth a special taste. You should choose ripe, fleshy fruits with minimal moisture content. If you can’t find any, it’s better to replace them with canned ones. Take five large tomatoes and peel them. To remove the skin from fresh tomatoes, they are doused with boiling water and immersed in cold water. Place the whole tomatoes on top of the roasted meat, or cut them into large pieces.
Add one and a half liters of hot water and a spoonful of tomato paste. As soon as the broth boils, reduce the heat to low and leave the soup to simmer under the lid for 30 minutes.
Towards the end of cooking, add three potato tubers, cut into cubes, 3-4 chopped garlic cloves, salt, five peas each of black and allspice, a pinch of cumin, a little hot pepper.
The dish should be allowed to simmer for about half an hour. When the potatoes become soft, add finely chopped greens to the broth and turn off the heat. Let's let the soup brew.
The taste of goulash will be very rich. You don’t have to add sour cream or mayonnaise to the dish. Thanks to potatoes and vegetables, it will be very filling and thick.
Beef gravy like in kindergarten
This dish uses minimal seasonings. It is important to cook the meat properly to create a delicious beef gravy.
Take half a kilo of pulp. Cut into not very thin cubes. Fry in a frying pan with onions and carrots. Cut the whole onion into cubes. Grate half the carrots.
Add about half a glass of water and simmer the meat until cooked. At the very end, add salt and filling. Gravy for beef goulash is made from 200 grams of water, half a tablespoon of flour, the same amount of tomato paste and sour cream. Stir everything together and pour into the roasted meat.
Turn up the heat and let the broth boil. Be sure to stir constantly so that no lumps form. When everything finally bubbles, turn down the heat and leave covered for another 10 minutes. Let's turn it off. Delicious meat gravy is ready like in childhood.
Beef gravy with mushrooms
How to prepare beef and mushroom gravy? Everything is extremely simple. This incredibly tasty dish consists of a minimal amount of ingredients.
There is one important condition. Ingredients must be selected responsibly; the final result depends on their quality. The recipe includes such an expensive component as cream, which you should not skimp on. We will need a product with maximum fat content, at least 20%.
The total weight of beef or veal is 400-500 grams. We cut it into thin long pieces. Add half a head of onion, chopped into cubes, and fry in a small amount of olive or sunflower oil. Sprinkle with ground black pepper and add it to taste.
The meat was slightly fried. Let's add champignons to it. They don't need to be washed, just cleaned. Take 3-4 mushrooms. Scrape off the top shell with a knife. Cut into thin slices and send to the meat.
Cover the frying pan with a lid. Place on low heat. Simmer until done for about an hour, adding water as the juice evaporates.
At the end, add salt and cream. They should not completely cover the meat. Our amount of beef will require about a glass of dairy product.
Cream should not be boiled, otherwise it will separate. Turn on moderate heat and stir the dish constantly. The cream will thicken, and as soon as it starts to bubble, turn off the stove, cover the meat with a lid and leave for 20 minutes. We have created a fragrant gravy with a delicate creamy taste that everyone will simply delight in!
Beef goulash with sour cream
Sour cream and meat juice make a pleasant combination. Meat stewed in a fermented milk product acquires unprecedented tenderness. Even something as dense as beef becomes juicy and soft. This dish can be given to children who do not like chewing tough meat.
Let's take about 500 grams of beef. You don’t need to fry it for a long time, just simmer it lightly over high heat. Add onions as desired. Although even without it the gravy turns out quite decent. If you do add onions, fry them at the very beginning, and then add meat to it. For our amount of beef, half a large onion will be enough.
The meat is poached, add sour cream to it. Any fat content, but preferably no less than 15%. Place 4-5 large heaped spoons onto the frying surface. You can pour in half a glass of water. Mix well. Salt. Leave covered until ready. The meat needs to be stirred periodically. The sour cream sauce is not very liquid, so we do without flour.
The amount of sour cream can be changed at your discretion. If we want more gravy, add more. During the long stewing time, the sour cream will lose its sourness, and the gravy will acquire a delicate taste.
Georgian beef goulash
Georgian cuisine is liked by those who love a thick, rich taste. Its traditional dishes are prepared with the addition of a large number of spices. Cilantro or coriander are an integral part of the proposed dish, like many others from this Caucasian cuisine.
Georgian goulash is quite thick. There is no gravy in the traditional sense. But by adding a large number of tomatoes, the dish turns out juicy. It can improve the taste of any side dish.
Let's take half a kilogram of tender veal pulp. Cut into large cubes. Add onion, chopped into half rings. In total we will need two small turnips.
Place the meat in a bowl, add some salt and add 4 large spoons of adjika. Knead the mixture and leave to marinate for half an hour.
Heat a frying pan with a small amount of oil. Add the aromatic marinade and turn up the heat. After most of the juice has evaporated, add a couple of finely chopped garlic cloves to the veal. Don't forget to stir the meat constantly.
After the garlic, add seasonings. Take one teaspoon each of dried cilantro, black pepper and suneli hops. Stir the mixture again. Leave covered over low heat for 15-20 minutes.
Grind 4 tomatoes in a blender and place in a frying pan. Turn up the heat. Mix. We are waiting for it to boil. We reduce it. Simmer with meat for another 30 minutes.
Open the lid, add hot pepper powder on the tip of a knife, add salt, and leave for a couple of minutes.
At the end, cut two different colored sweet peppers into cubes. Let's take half from each. Simmer the peppers together with the goulash for another 3-5 minutes.
At the end, we decorate with herbs - dill and parsley, pouring them into a common cauldron. Stir the dish, cover, turn off the heat. Let the goulash sit for about 20 minutes before serving. When it is finally ready, you can put it on plates, enjoying the incomparable aroma.
Beef gravy in the microwave
Oddly enough, meat can also be cooked in the microwave. If handled skillfully, it will also turn out soft and appetizing. This dish will take much less time, because it does not require frying anything separately.
Place everything at once in a microwave-safe bowl:
- 500 grams of veal, cut into small pieces;
- small onion, diced;
- two tablespoons of softened butter;
- two tablespoons of tomato paste;
- a couple of laurel leaves.
Salt, pepper, add a glass of water. Cover with a lid and place in the microwave. The dish is cooked at maximum power for 15 minutes.
We'll get it out when the time runs out. Mix and put it in the microwave again, setting it to a lower power, reducing it by 30% of the maximum. We will cook for another 10 minutes. We won't open it right away. Let him be satisfied. This way you can quickly prepare a simple beef sauce for pasta.
We will need:
- 500-700 grams of meat;
- large onion;
- two tomatoes;
- one bell pepper;
- celery stalk;
- three tablespoons of tomato paste;
- two glasses of water or broth;
- two cloves of garlic;
- salt, pepper to taste;
- vegetable oil for frying.
Cut the meat into large cubes. Turn on the frying mode on the multicooker. Pour some oil into the bottom of the bowl. We send the meat there and cook it until the color changes.
Add chopped and shredded vegetables. The pieces should not be made too small, and it is better to cut the tomatoes into large slices.
Fry again until some of the water evaporates. Add salt, pepper, crushed garlic and tomato paste. Fill with water or broth. Stir the dish. Close the lid. We set the “Quenching” mode and the time for 1.5-2 hours. This cooking method also deserves attention. Beef gravy in a slow cooker turns out to be quite tasty.
Stew goulash.
Beef goulash with gravy
Products
Beef (veal) meat without bones - 600 grams
Onions - 2 heads
Ketchup - approximately 200 milliliters
Dill - 3 tablespoons
Flour - 2 tablespoons
Vegetable oil - 2 tablespoons
Salt and pepper - to taste
How and how much to stew beef goulash
1. Clean the beef from films and fat.
2. Finely chop the beef.
3. Peel the onion and chop finely.
4. Heat a frying pan, add oil and add onion, fry for 7 minutes over medium heat without a lid. 5. Add meat to the onion, fry for 5 minutes, cover with a lid and reduce heat.
6. Add ketchup to the goulash and stir.
7. Add flour to the goulash and mix thoroughly.
8. Add half a glass of hot water or broth to the goulash, cover with a lid and simmer for 1 hour over low heat under the lid, stirring.
9. Salt and pepper the goulash to taste, serve with herbs, pickled cucumbers and mashed potatoes on the side.
Fkusnofacts
Goulash is a national Hungarian dish of meat stewed with pepper, smoked bacon, and potatoes. It is considered a thick soup. First, the meat is fried in lard with onions until brown, then water, flour, and vegetables are added and simmered until the meat is soft.
Traditionally, goulash is made from beef or veal, chopped into pieces. To soften the meat, it is stewed for a long time - 1.5 - 2 hours.
In the USSR, goulash was a stew made from any meat without bones. First, the meat was fried, then cooked in tomato sauce. Goulash was served with any side dish.
Gravy sauce for goulash can be made with the addition of tomato paste, canned or fresh tomatoes, adding them to the fried meat. 15-20 minutes before cooking, you can add chopped garlic, cumin, marjoram, 30 milliliters of dry red wine or balsamic vinegar, a few slices of lemon, and a small cube of butter to taste.
The oil in the recipe can be replaced with lard or lard. It should be melted in a frying pan and fried for 2-3 minutes over medium heat without a lid. The oil will melt out of the fat, and the cracklings should be removed.
The basis of Hungarian goulash is paprika. For paprika, it is better to use aromatic dried paprika, and before adding it to the goulash, it must be heated in a frying pan over low heat for 1-2 minutes. You can also simply grind a couple of sweet peppers in a blender.
Meat for goulash - traditionally beef is used, but veal can be substituted.
How to stew Hungarian goulash
Products
Potatoes - 700 grams
Beef shoulder or rump - 600 grams
Onions - 2 pieces
Bell pepper - 1 piece
Garlic - 2 cloves
Red hot pepper - 1 pod
Sweet dried paprika - 3 tablespoons
Cumin - 1 teaspoon
Vegetable oil - 50 milliliters
Salt - half a teaspoon
How to stew Hungarian goulash
1. Rinse the meat, remove the veins.
2. Cut the meat into strips 3 centimeters long and 1 centimeter thick.
3. Pour vegetable oil into a frying pan and heat over high heat until bubbles appear.
4. Place meat in hot oil, stir, fry for 7-10 minutes, so that the moisture released from the meat evaporates and the meat becomes crusty.
5. Cut the peeled onions into small cubes.
6. Peel the garlic and finely chop it with a knife.
7. Reduce the heat under the frying pan with meat to medium, add onion, fry for 5 minutes.
8. Add garlic and cumin to the meat and onions, mix and fry for 5 minutes.
9. Wash the bell pepper, remove the stem, peel the seeds, and chop into thin strips.
10. Add bell pepper to the meat and onions and fry for several minutes.
11. Put paprika in the goulash, pour boiling water so that the contents of the pan are completely under water.
12. Peel the potatoes and cut into squares 1.5 centimeters thick.
13. Wash the hot pepper, remove seeds, and chop into thin rings.
14. Put potatoes, hot pepper, salt into the goulash, cover with a lid, cook over low heat for 40 minutes.
15. Remove the goulash from the burner and leave for 15 minutes before serving.
How to stew goulash with pickles
Products
Beef (tenderloin) - 700 grams
Onions - 2 heads
Cream - 250 milliliters
Pickled cucumbers - 3 pieces
Honey - 35 grams
Flour - 30 grams
Black pepper - 4 peas
Mustard - 1 tablespoon
Salt - half a teaspoon
Bay leaf - 2 leaves
How to cook goulash with pickles, peasant style
1. Wash the beef in cold water, cut into cubes several centimeters thick.
2. Pour vegetable oil into a saucepan and heat for several minutes over medium heat.
3. Place honey in a saucepan and melt it until liquid.
4. Place the meat in a saucepan and fry for 15 minutes until it is browned and the resulting liquid has evaporated.
5. Peel the onions and cut into half rings 3 millimeters thick.
6. Place the onion with the meat and fry it for 3 minutes.
7. Pour 2 cups of boiling water into the meat, add salt and pepper, and leave the beef to simmer for 40 minutes.
8. Chop the pickled cucumbers into strips 5 millimeters thick and several centimeters long.
9. Add pickles to the beef and simmer for 10 minutes.
10. Combine cold cream with flour and mustard.
11. Pour the creamy sauce in a thin stream into the saucepan with the meat, mix, add bay leaves, wait for it to boil, simmer for 5 minutes.
Greetings, my regular readers and blog guests! Today I will cook beef goulash for lunch. And I invite everyone to join this event. I have already said that I like to prepare this dish like in a cafeteria. With gravy and mashed potatoes. But today we will look at different options.
If you happen to visit Hungary, in the city of Gyula, be sure to go to the Goulash Academy restaurant. Here visitors can taste as many as 30 varieties of national dishes. Each of these dishes has an amazing taste and intoxicating aroma.
These dishes are prepared in the open air. And the food absorbs the exquisite aromas of the local air and harmoniously selected spices. The tables are located in a picturesque garden. In such a restaurant, visitors enjoy their meal and the atmosphere that reigns here.
But let's get back to the dish. I think you understand that the better the quality of the products, the tastier the food will be. This means that our task is to carefully check that the meat is fresh and that the beef is not old. The ideal option would be the cervical or scapular part. Meat and gravy are being prepared. It can be made with mushrooms or vegetables and always with tomatoes or tomato paste.
We have already considered several options. Today we will look at recipes only made from beef. But I want to warn you right away: do not forget that this dish is not dietary. Its calorie content is 196 kcal. per 100 gr.
Hungarians believe that goulash has healing properties. For example, it helps cope with nervous exhaustion and stress. Whether this is true or not, I cannot judge. You will have the opportunity to figure everything out on your own.
Classic recipe for beef goulash just like in the canteen
This dish will always turn out tasty and juicy. And what a smell will fill your apartment when you cook this yummy dish in the kitchen!
You can use any beef, although young veal would be preferable. It is more tender and will cook quickly. An excellent side dish for this meat would be mashed potatoes, pasta, buckwheat or vegetable salad.
If you plan to cook meat not immediately after purchase, store it in the refrigerator. Packaged to allow free air circulation.
Parchment or wrapping paper is considered the ideal packaging material. But it’s better not to store it in cellophane.
Preparation:
1. Wash the meat and dry it with a paper towel. Then cut the beef into small pieces.
2. Peel the onion and wash it. You can cut the onion to your liking. Some people like finely chopped onions, others like rings.
3. A frying pan with vegetable oil is already heating up on the stove. We send the chopped meat into it.
The juice released during frying will need to be evaporated.
When the liquid disappears and the meat is slightly browned, add the onion and fry over medium heat.
4. The onion is already becoming transparent, add a couple of spoons of ketchup and add flour. Without stopping stirring vigorously, add hot water or broth. Next, close the pan and cook the dish for about another hour over very low heat.
5. 10 minutes before removing the pan from the heat, salt the meat and season it. Then mix everything carefully again. If desired, you can add finely chopped herbs. I recommend serving this dish hot.
Beef goulash with gravy like in kindergarten
This goulash with mashed potatoes evokes the warmest and most pleasant memories for me. And although I usually make it for children, we ourselves enjoy it. The gravy is prepared without tomato paste, but with sour cream and tomatoes.
We choose the best meat for the children's table - fresh and young. You can simmer it either in a frying pan or in a slow cooker. If children don’t like garlic, you don’t have to add it.
Preparation:
1. Wash the fillet thoroughly and dry it with a paper towel. Cut into cubes with sides no larger than 3x3 cm.
2. Chop the onion into thin half rings. Chop the carrots into thin semicircles. Finely chop the garlic cloves with a knife.
3. A frying pan with vegetable oil is already heating up on the stove. Place the beef here and fry until all the liquid has evaporated. We will need another frying pan - we will fry onions and carrots on it.
4. While this is all cooking, peel the tomatoes. To do this, we cut the tops and, after dipping them in boiling water, easily remove the skin. All that remains is to soften the tomatoes into a pulp and add sour cream and half a glass of water to them.
At the end, spices, salt, pepper and garlic are added. Just before serving, decorate with herbs.
Delicious recipe for beef goulash with bell pepper in a slow cooker
If you have a Redmond multicooker or another brand, then you probably really love cooking with it. And you know how tender and aromatic the dishes turn out in it. Let's make beef goulash in it. This recipe does not require long standing at the stove.
What you will need:
- fillet - 500 gr.
- onion - 1 head
- carrots - 1 pc.
- bell pepper - 2 pcs.
- tomato - 1 pc.
- wheat flour - 2 tablespoons
- tomato paste - 1 teaspoon
- bay leaf, salt, spices, water, herbs - to taste
By the way, in a pressure cooker the cooking process will take even less time. Watch this video recipe and you can just as easily prepare a delicious second course in your slow cooker.
How to cook beef goulash so that the meat is soft
For this dish, it is better to use thick-bottomed cast iron cookware. But, if you have a modern model with a non-stick coating, that will work too. We will stew it in a cauldron. This way the meat will definitely be soft and juicy.
This is a very filling and incredibly tasty dish. It is prepared with sour cream.
If desired, there can be tomato-sour cream sauce. In this case, use tomato paste or tomatoes.
We also add beer to the gravy. Do not worry. No one will smell the alcohol. It will all disappear when boiled.
Preparation:
1. Cut the beef, washed and dried with paper napkins, into small cubes. Chop the onion into half rings. You can grate the carrots or cut them as desired.
2. Heat the frying pan over high heat. And fry the onion in vegetable oil until golden. We put it in a cauldron and flavor it with bay leaf and peppercorns.
Fry the meat until all this juice has evaporated.
4. At the end of frying, salt the beef and add cumin. And then put it in a cauldron on top of fried onions. Sprinkle remaining raw onion on top.
5. Now you need to fry the second half of the beef in a frying pan. Salt it and season with paprika. Then we also put this meat in a cauldron.
6. The final layer of carrots. In this recipe, the filling is beer (pour it into the pan). If necessary, add water.
Remember: there should not be too much liquid. It should not completely cover the ingredients, otherwise you will end up with a soup and not a main course.
6. Cover the cauldron with a lid, put it on the stove and simmer over low heat for 20 minutes. At the end, add sour cream and, stirring well, simmer the meat and sauce for another 5-7 minutes. Then remove the dish from the heat.
So the tender, soft meat in sour cream sauce is ready. Mashed potatoes will be a great side dish for it.
Recipe for beef goulash with mushrooms and vegetables
Meat prepared according to this recipe will be very tender and juicy. It just melts in your mouth. And the delicious mushroom aroma will gather all the household members in your kitchen even before the dish is ready.
You can cook in a slow cooker or in the oven. Add any vegetables to taste. For example, adding bell pepper and tomato will only benefit such a dish.
Preparation:
1. Wash the meat thoroughly and cut into small pieces. We send it to a cast iron cauldron. Fill with water, cover with a lid and place in an oven preheated to 200 degrees. Approximately 40-50 minutes
2. Meanwhile, peel the onion, wash it and cut it into thin rings. Next we switch to mushrooms. We wash them and chop them into thin slices.
3. A frying pan with vegetable oil is already heating up on the stove. Add the onion here and fry, stirring, until transparent. Then add mushrooms, salt, pepper, and spices to the onion. And mix everything carefully. We continue to simmer it all for 10-15 minutes.
4. The meat has already been stewed well in the cauldron. We take it out of the oven.
Be extremely careful: the cauldron and its contents are very hot.
5. Place the fried mushrooms here and add sour cream.
Secrets of cooking goulash
When choosing beef, follow these guidelines:
1. Buy chilled meat; nothing good will come of frozen meat.
2. Pay attention not to cut the piece. If it is fresh, it is light, but if the product is stale, it is dark.
3. The fat layer should be light. Yellow fat is a sign that the beef is not fresh.
4. The presence of foreign odors is a reason to immediately refuse the purchase.
5. To add a slight sourness to the goulash, add a couple of tomatoes when preparing it. Choose ripe, juicy fruits for this. In winter, they can be replaced with tomato paste.
6. Do you want to add aromatic notes to your dish? When stewing meat, add 100 ml of dry red wine.
7. Wheat flour is usually used as a thickener. You can replace it with cornstarch. Just before adding it, dilute the starch with cold water.
8. Exotic lovers will appreciate beef goulash with the addition of dried fruits. To do this, you can use a little dried apricots or pitted prunes.
I hope that today’s article will help even novice housewives prepare delicious goulash. Don't stop there, improve your skills and abilities. Don't forget to share recipes on social networks!
Products for goulash:
- Beef meat - 0.5 kg.
- Onion - 1 pc.
- Carrots - 1 pc.
- Flour - 1 tbsp.
- Sour cream - 1 tbsp.
- Tomato paste - 1 tbsp.
- Salt - to taste
- Bay leaf - 1 or 2 pcs.
Surely many remember this dish from kindergarten. Meat goulash with gravy is often prepared in kindergartens and schools, in canteens and cafes. Let's try to cook it at home, for the whole family. Moreover, it is simple, satisfying and tasty. And also suitable for.
Photo recipe for beef goulash with gravy:
1. The set of ingredients for goulash is simple: meat, onions, carrots, tomato paste, sour cream, flour, salt and bay leaf. Since this dish will be eaten not only by parents, but also by children :), use fresh and young meat.
Free the meat from all white veins and films and chop it finely. Prepare the rest of the ingredients.
2. Finely chop the onion with a knife, and grate the carrots on a medium grater.
3. Place the meat in a roasting pan or in a frying pan with high walls and a thick bottom. Add some sunflower oil.
4. Add chopped vegetables to beef meat.
5. Stir and pour 1 cup of boiling water into the pan.
6. Leave the meat and vegetables to simmer over medium heat until almost done. More specifically, 45 minutes. Periodically look under the lid and add water if necessary.
7. When the meat is almost cooked (after 45 minutes of simmering), add salt and stir.
8. You can also add a couple of bay leaves along with salt. Simmer for another 10 minutes.
9. During this time, dilute the goulash mixture. To do this, add to a glass of water: a spoonful of sour cream, flour and tomato paste. The water should be warm and filled to half a glass.
10. Stir well with a spoon so that not a single lump of flour remains.
11. Pour the mixture into the meat and stir.
12. Simmer the goulash for another 5-7 minutes. During this time it will thicken significantly.
13. Beef goulash with gravy can be served with any side dish. We ate it with buckwheat porridge. It also goes well with pasta.
Bon appetit!
Little secrets of preparing delicious meat goulash with gravy:
1. When stewing, the meat should always be slightly covered with liquid. Keep an eye on this and add water if necessary.
2. Buy fresh, chilled meat (not frozen). It should be of the best quality and without additives.
3. When purchasing, give preference to the neck or shoulder portion of beef. The remaining parts of the goulash may turn out dry and difficult to chew.
4. When stewing, if children can tolerate seasonings and pepper, feel free to add it. They will only emphasize the taste of the finished dish.
This recipe is suitable for children of kindergarten age (from 3 years old) and older.
Beef is the queen among various types of meat. It is harsh, it takes longer to cook, and in the end the taste is simply impossible to forget. Now remember that we will also have beef in the sauce.
We, as most often, will prepare five different recipes and write necessary and useful advice for each of them. You should be careful here, because it often happens that the advice applies to several, or even all, recipes at once.
You will try the homemade version of goulash, goulash with prunes, with wine, Jewish and Magyar (that is, Hungarian). All options are different, tasty and special in their own way. Each version is sure to please your taste.
In addition to recipes, expect recommendations for basic food choices. Since in this case we have to work with beef, we will choose it. It's not difficult at all. It requires attentiveness, good eyesight, sense of smell and the ability to get up early in the morning.
For the gravy we will use different ingredients, which we will talk about a little later (pay attention to the tips under the recipes). But mostly you will choose them according to your taste.
What you need to know to prepare
As we wrote above, in order to choose good, high-quality meat, you need to get up early, keep your eyes open and have a good sense of smell.
- First of all, you should pay attention to the fact that in any case, the first thing that catches your eye is the color of the meat. The beef should be rich red or even burgundy, perhaps a rich crimson color;
- A greenish or grayish tint of meat will indicate that such a piece of carcass is no longer worth buying;
- The color of the fat layers is snow-white. If they are pink or slightly pinkish, then they have already tried to “refresh” the meat. Potassium permanganate gives this shade;
- If the layers of fat are yellow, it means that the cow was already old and its meat will take longer to cook than if it were a young animal;
- You will get the juiciest goulash from marbled beef. This is when the fat is distributed perfectly evenly throughout the meat and this makes the meat incredibly tender and incredibly juicy;
- The meat should feel springy when you press on it. After the finger, the dent should disappear;
- The product should not smell like spices or have any unpleasant taste. Fresh meat either smells like meat or has no smell at all.
Having chosen a good cut of beef, you can go home to start preparing a fragrant and incredibly tasty dinner or a main course for lunch.
Homemade beef goulash with gravy
Cooking time
calorie content per 100 grams
The simplest recipe we can offer you. Everything here is simple, home-style, very tasty and incredibly juicy. You only have to try it once, you won't be able to put it down.
How to cook:
Tip: you can serve goulash with potatoes, pasta, any grains or cereals.
Let's cook Jewish goulash
A very interesting method of cooking beef. There are few ingredients and everything is, in principle, extremely simple. The result will pleasantly and deliciously surprise you.
What is the calorie content - 97 calories.
How to cook:
- Wash the meat, cut off the membranes and cut it into large pieces, pour cold water for twenty minutes;
- While the meat is soaking, peel the onion, cut off the root part and wash;
- Next, cut the onion into small cubes;
- Heat some oil in a saucepan;
- Add onion there and fry it;
- Drain the water from the meat and pour boiling water over it for another ten minutes;
- Then drain the water and add the meat to the onions;
- Simmer together until all the liquid from the meat has evaporated;
- When it has evaporated, fry the meat until golden brown on all sides;
- Pour two centimeters of water over the browned meat, add spices, salt and simmer the meat until cooked.
Tip: when serving, you can decorate the meat with green onions, cut diagonally.
Trying Magyar cuisine
The basis of Hungarian cuisine is sweet paprika, which this recipe cannot do without. Few other spices, lots of meat and flavorful gravy. Impossible to pass by.
What time is it – 2 hours.
What is the calorie content - 73 calories.
How to cook:
- Peel the onion, cut off the root part with a sharp knife;
- Next, wash all the heads and cut them into small cubes;
- Heat a pan with oil, add onion and fry until golden brown;
- During this time, wash the meat, dry it and cut into slices;
- Peel the garlic, cut off the dry tip and chop the cloves using any convenient method;
- Add them to the onion, cumin seeds, paprika, add salt, pepper and mix everything;
- Dilute the tomato paste with a small amount of broth, then pour it into the main mass and add to the onion;
- Next, bring to a boil, then reduce the gas flow to a minimum and continue to simmer;
- Add the meat and simmer for one and a half hours;
- After time, the meat can be served with a side dish or as a separate dish.
Tip: If you like Hungarian cuisine spicy, add a spoonful of their national hot pepper paste - Eros Pista.
Goulash recipe with wine
Don't worry that there will be alcohol in the gravy; it will evaporate as your meat dish cooks. So you can safely treat all your little guests without fear for their health.
How long is it - 1 hour and 40 minutes.
What is the calorie content - 187 calories.
How to cook:
- Heat oil in a large frying pan;
- While it is heating, wash the meat, dry and chop;
- Place it in hot oil and stir with a spatula;
- While the meat is slowly setting, peel the onion;
- Then cut off the root and wash the heads;
- Cut them into half rings and add to the meat;
- Wash the tomatoes and make cross-shaped cuts on each fruit;
- Pour boiling water over and leave for five minutes;
- After time has passed, remove the skins from the tomatoes;
- Next, chop them finely and add to the meat;
- Add paprika, washed thyme, salt and pepper there;
- After about twenty minutes, pour in the wine and broth;
- Cover the pan and simmer the goulash for an hour.
Tip: ready-made goulash can be served with fresh julienned vegetables, for example, tomatoes, peppers, cucumbers, and soy sauce.
Fragrant beef goulash with prunes
Any meat in the company of dried fruits is an incredible delight. Once you try this culinary combination at least once, you will cook it more and more often.
How long is it - 1 hour and 45 minutes.
What is the calorie content - 132 calories.
How to cook:
- Wash the meat, dry it and cut into small slices;
- Heat a frying pan with oil, put the meat there and fry it until golden brown on all sides;
- Heat another frying pan with oil;
- While the oil is heating, peel the carrots, wash them and chop them into cubes;
- Add carrot cubes;
- Peel the onion as well as the garlic;
- Both here and there, cut off the dry root parts;
- Wash the onion, dry and cut into small cubes;
- Grind the garlic using any convenient method;
- Add both onion and garlic to the carrots and simmer together for five minutes;
- Transfer the root vegetables and garlic to the meat, add spices and simmer the mixture for fifteen minutes;
- Add prunes, stir and simmer for the same amount of time;
- Next, fry the flour in a second frying pan, dilute it with water and pour into the meat;
- Simmer together for twenty minutes;
- Add tomato paste and simmer for another ten minutes and you're done.
Tip: cover the meat dish with a lid and let it sit for about twenty minutes, then serve.
To prepare delicious goulash with gravy, do not skimp on water/broth. The more you pour, the more sauce you will end up with.
Don't skimp on the spices either. But you need to know how to handle them, because if you mix too much of everything, it won’t turn out very tasty. Add proven aromas and tastes.
Simmer the meat for at least one hour, since it is beef. Everyone knows that beef is tough meat that needs to be cooked a little longer than chicken or pork. But it's worth it.
If your gravy has not thickened, you can add a little starch or flour, it will thicken your gravy. But here it is very important to know the limits of what is reasonable. It is easy to overdo it with such components.
Beef in gravy is divinely tasty and satisfying. This is a dish that will become unforgettable for you, and you will cook it more and more often. You'll see for yourself, bon appetit!
