Goulash is a very tasty, tender and melt-in-your-mouth meat, with awesome, flavorful gravy. Probably no one can refuse this combination, just like from. This dish belongs to the Hungarian national cuisine, where it is served as a thick soup with pieces of beef stewed with smoked bacon, potatoes, carrots, onions and paprika. It turns out rich, fragrant and fatty by frying meat with bacon and flour.

For its preparation, beef tenderloin or young veal, in which there are practically no veins, is suitable. For gravy, you can put both tomato paste and fresh tomatoes. Plus, to enhance the flavor, add fried celery and sweet bell pepper.

Today we will consider recipes for making beef goulash with gravy and illustrated photographs. After all, beef is considered the best option, as it has a rich taste and does not become tough during a long heat treatment.

And this is for those who missed the recipes

How to cook delicious beef goulash with diner-like gravy

Ingredients:

• Beef - 1 kg
• onion - 1 pc.
• 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 rinse the meat, remove all pieces of fat, veins and cut into small cubes.

We clean the onion, wash it and cut it not very finely.

We put the cauldron on the fire, pour into it vegetable oil and wait until it reaches 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, pepper to taste and cook until the onion itself is reddened.

Now pour in vodka so that the meat becomes soft and cooks faster. After it has evaporated, add 150 milliliters of water, cover with a lid, reduce the heat to the weakest 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, stirring constantly, fry until a slightly yellowish color.

Then dilute it in a small amount of water so that there are no lumps.

After the time has passed, the beef has become soft, increase the heat to high and put the tomato paste, diluted flour, paprika and bay leaf. Mix everything thoroughly, cover with a lid and after everything boils again reduce the heat, and simmer for another 5-10 minutes.

Goulash is ready, serve with your favorite side dish.

Recipe for beef goulash in a pan

Ingredients:

• Beef - 700 gr
• onion - 1 pc.
• carrots - 1 pc.
• bell pepper - 1 pc.
• 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 salt, sprinkle with flour and mix well.

We put the pan on the fire, pour two tablespoons of vegetable oil into it and after it heats up we shift the pieces of meat and fry them on all sides until golden brown.

Then add a teaspoon of paprika and continue cooking, while stirring constantly.

In the meantime, we will prepare the vegetables. Finely chop the onion, cut the carrot into cubes, and the bell pepper into small slices.

We put the 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 meat, put a tablespoon tomato paste, passivated vegetables and mix thoroughly.

There we add two cloves of garlic, spices, cover with a lid and simmer for another hour over low heat.

Ten minutes before readiness, put the bay leaf.

Goulash is ready, put on plates, sprinkle with fresh herbs and serve.

Goulash with gravy in a slow cooker - step by step photo recipe

Ingredients:

• Beef - 650 gr
• onion - 2 pcs
• flour - 2 tablespoons
• tomato paste - 2 tbsp. l
• sunflower oil - for cooking
• salt and fragrant ground pepper- taste.

Cooking method:

We wash the meat under running water and cut into small pieces.

Pour a little vegetable oil into the bowl from the multicooker and put the pieces of meat into it, after which we 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, shift the onion, mix and cook for another 10 minutes with the lid closed.

Close the lid, turn on the "Extinguishing" mode for one hour.

After the beep, open the slow cooker and Voila, the goulash is ready.

Delicious goulash like in kindergarten

Ingredients:

• Beef - 500 gr
• onion - 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.

We put the pan on a strong fire, pour vegetable oil and lower the pieces of beef into it. Fry until golden brown.

We lower the onion cut into squares into the meat and bring to readiness.

We put the tomato paste, mix and fry for 2-3 minutes, then pour in 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.

In the meantime, put a dry frying pan on the fire, pour in the flour and fry it, stirring constantly, over medium heat until yellowish.

Pour the flour into a deep bowl, pour a little hot water. Stir with a spoon so that all the lumps dissolve and you get such a sauce, as in the photo below.

After one hour, the beef has become soft, put bay leaves in it and add the sauce we prepared.

We 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 the recipe for how to cook 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. At the exit, the meat is soft and tender, in a thick and spicy sauce.

Bon Appetit!!!

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Goulash is a popular dish in any home, but not every housewife cooks it perfectly, and even from different meat. Despite the fact that the dish should be beef, today there are no less savory thick soups made from pork and chicken. Try to cook goulash according to a new recipe, using the advice of experienced chefs in this matter.

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Beef goulash with gravy

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Ingredients:

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• beef;
• tomatoes;
• kefir;
• garlic;
• carrot;
• flour;
• paprika;
• vegetable oil;
• salt pepper.

Prepare all ingredients. Rinse beef or veal under running water, dry with a paper towel. Peel the vegetables, scald the tomatoes with boiling water and remove the skin.

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Cut the meat into regular small pieces. For goulash, the beef is cut across the grain. Roll the pieces in flour.

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Fry the beef over high heat for 5-10 minutes so that all the juices are “sealed” in the meat and it is not dry.

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Cut the peeled vegetables - onions into cubes, carrots - into cubes, finely chop the garlic. You can also cut the tomatoes right away - into large cubes, but we will add them later. The recipe for beef goulash with gravy implies a standard set of vegetables - tomatoes, paprika, onions, garlic and carrots, but in this recipe, instead of fresh peppers, I took ground paprika, it also gives a sweetish taste and aroma, but it does not need to be peeled like a vegetable. I always cook beef goulash with carrots and onions, these vegetables give the gravy a slightly sweet rich flavor and a patchy texture.

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After the meat is fried and its juice is slightly fried, add onion, garlic and carrots to the beef and fry together for another 10-15 minutes.

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Salt, black pepper and paprika can be added almost immediately to the bowl or pan. Stir so that the ingredients "make friends" with each other. You can choose spices for beef goulash according to your taste, but black and red pepper, paprika, bay leaf are considered traditional for beef goulash with gravy.

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Since our beef goulash is without tomato paste, we add kefir and fresh tomatoes to vegetables and meat. I like the option of beef goulash with tomatoes the most, as they add extra juiciness and light sourness, and also enrich the dish with vitamins. But if you're cooking in the winter or you just can't afford to buy tomatoes, beef goulash with tomato paste is a great substitute. Kefir instead of sour cream in the gravy gives it a creamy taste and makes goulash more dietary and tender than with the original ingredient. Experiment, try and you will be very satisfied!

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Cover the goulash with a lid and make a minimum fire under it, simmer for 1 hour and occasionally return to stir. This goulash is obtained, as in a kindergarten - the beef is tender and easily chewed even by toothless mouths.

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After 1.5 hours, beef goulash looks like this.

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Potatoes are perfect as a side dish for beef goulash, buckwheat porridge or pasta loved by children. I served beef goulash with potatoes and arugula and tomato salad, and trust me, I didn't have to convince anyone to eat it!

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Beef goulash is a traditional Hungarian dish. Everyone cooks it differently, but one thing is always the key: pieces of meat (beef, veal) are cooked in gravy. Due to this, the meat becomes soft, juicy and very tasty. You can serve goulash as a separate dish, or with a side dish of your choice. I offer my recipe. delicious goulash from beef. Let's get started, perhaps!

To cook beef goulash we will take:

• Meat - 0.5 kg (beef)
• Onion - 2 heads (medium size)
• Carrots - 2 pcs. (medium)
• Garlic - 1 clove
• Lean oil - 2 tbsp. spoons
• Butter or ghee - 2 tbsp. spoons
• Flour - 2 tbsp. spoons
• Cream - 0.5 cup (10-15% fat)
• Tomato paste - 3 tbsp. spoons
• Salt, pepper - to taste
• Bay leaf - 2 pcs.
• ground nutmeg - a pinch
• Parsley or dill for garnish

How to cook beef goulash

1. To prepare goulash, it is best to take the shoulder, tenderloin or neck. Wash the meat, blot with paper towels and cut into cubes of 3-5 cm
   
2. Warm up in a frying pan vegetable oil and send our pieces of beef to stew. You will see that when the liquid is released, foam will appear, as, for example, when cooking. It can be removed. Stirring occasionally, you can cover the pan with a lid and wait for all the moisture to evaporate so that the pieces of beef are fried and become beautiful from all sides. This will take 10-15 minutes over medium heat. It is necessary to ensure that the meat does not dry out and does not burn.
   
3. While the meat is cooking, prepare the carrots, onions and garlic. Cut the carrots into strips, onions into cubes, garlic - finely-finely (you can skip through the garlic press).
   
4. First, send the onion to the beef in the pan and fry until golden brown for 5-7 minutes, stirring occasionally.
   
5. Then carrots, also for 5-7 minutes, and finally - garlic. Our beef goulash gradually begins to acquire a pleasant color and smell. After that, add 1 cup of boiling water, salt, pepper, cover with a lid and leave the meat to stew over low heat for 20-30 minutes.
   
6. During this time, prepare the base for the gravy. In a separate frying pan (I use a smaller diameter), melt a couple of tablespoons of butter or ghee. I use ghee, as it affects the taste - it becomes creamier, richer, and does not emit anything extra when frying. When the butter melts, add 2 tbsp. spoons of sifted flour of the highest or first grade. It will help the gravy to be thicker, more uniform. Slightly fry over medium heat - just a couple of minutes. Then pour in about a glass of boiling water and stir constantly, bringing the sauce to a consistency thick sour cream. Let's boil. Then add tomato paste and cream. Salt, pepper and let simmer for 2-3 minutes.
   
7. Now combine the meat and gravy. Add another glass of boiling water. We mix. Add a couple of bay leaves and a pinch nutmeg. Leave to simmer under the lid over low heat for another 30-40 minutes. It should turn out that in total (from the moment the meat starts to cook), beef goulash is cooked for 2-2.5 hours.
   

And here is the result of our labors - a wonderful beef goulash that can be served as ready meal from the heat, from the heat, simply garnished with parsley sprigs or chopped dill. And you can cook a side dish: buckwheat, mashed potatoes or for example

Goulash with gravy is the best meat dish. Tender juicy meat in a fragrant meat sauce. It is prepared in different ways: from beef, pork and even chicken with different vegetables and paprika. Arguing about which recipe is the most correct is not a grateful thing, so I’ll just present you the best and simple recipes delicious goulash, and you yourself choose the one that you like best, although they are all good!

Beef goulash with gravy - recipe with photo - step by step

There are many recipes for making beef goulash with gravy, you can endlessly argue about which one is right, but why? The most important thing is that the goulash is delicious! I have known this goulash recipe since childhood - my mother always cooks this way, that's why I cook it this way, and for me goulash cooked according to this recipe is the most delicious. It has its own characteristics and secrets.

I cook goulash without vegetables = bell pepper and potatoes, so there are few ingredients in it - and the taste is rich - meaty. You can add tomatoes - if desired. easier to add.

Products:

• 500 g beef
• 1 middle head onion
• 2 table spoons of flour
• 2 glasses of water
• 2 table. tablespoons tomato paste or mashed tomatoes
• Salt, pepper to taste
• Vegetable oil for frying

Goulash is dearly loved by everyone: both adults and children, just like or.

Beef goulash recipe with photo:

Goulash can be cooked either in a deep cauldron or a thick-walled saucepan, or in tandem = a frying pan plus a saucepan.

Step 1. Rinse the beef well to remove the veins and films, if any. In general, it is believed that goulash should be prepared from beef tenderloin. Cut the meat into cubes or sticks.

Step 2. Peel and chop the onion

Step 3. Heat the pan and fry the beef with onions in vegetable oil over high heat for 7-8 minutes

Step 4. Transfer all the contents of the pan to a saucepan, salt, pour water so that it completely covers the meat with onions and it is better that it be more, somewhere by 2-3 cm, because. when cooking, part of it will still boil away and you will get less tasty gravy. You can pour water at your discretion - suddenly you really like gravy, but the main thing is not to overdo it so that the taste is rich and meaty.

We put the pan on the fire - cook somewhere for 60-70 minutes.

Step 5. While the goulash is being cooked, it is necessary to process the flour, which gives the goulash the desired thickness and pleasant taste.

Of course, you can put flour in goulash just like that - that's so white and beautiful. But the color, taste and texture that it gives to goulash are not particularly encouraging, at least I do not like this.

And yes, in my opinion white flour gives a taste of goulash, some dubious. Therefore, for goulash, I fry flour.

Everything is very simple: we take a frying pan, put it on fire, heat it up, pour it into a DRY frying pan (WITHOUT OIL) wheat flour and fry it until golden brown with CONSTANT stirring.

Immediately turn off the heat and transfer the flour to a jar or plate, otherwise it will burn while the pan cools. The amount of flour that you put in goulash depends on the amount of water, i.e. broth. Therefore, we usually fry the flour with a margin, and transfer the remains to glass jar with lid, for next preparation goulash, it's over if you cook it more than once a year.

Fried flour gives beef goulash not only thick, but very pleasant. spicy taste unlike regular flour.

The flour is ready, we try the meat, if it’s harsh for your taste, cook it a little more.

Step 6. Salt the goulash to your liking. Add tomato paste or pureed tomatoes (optional).

Step 7 fried flour put in beef goulash 7-10 minutes before readiness, i.e. there is no point in cooking flour in goulash for a long time. Usually enough 2-2.5 table. tablespoons of flour, but everyone likes different thicknesses of goulash, so you can put a little more and less - be guided by your taste.

Step 8. You can take any pepper - peas or ground. If you use black peppercorns for goulash, put it 15-20 minutes before it is ready. Ground black pepper can be put 3-5 minutes before the goulash is ready.

That's all the secrets!

Delicious, fragrant beef goulash with gravy is ready! Ideal to serve goulash with, with or.

Enjoy!

Goulash can be cooked in a slow cooker and in nature - in a cast-iron cauldron on a fire - the taste will be awesome, because everything tastes better in nature!

Bon Appetit!

A simple pork goulash recipe - video

Even a novice hostess can cook this simple recipe for delicious goulash - everything is simple and affordable .. All the subtleties of cooking in this video:

Chicken goulash (beef stroganoff) with gravy - chicken fillet recipe

Delicious goulash from chicken fillet easy and fairly quick to prepare. It turns out tender and fragrant, because. chicken meat cooks very quickly.

Products::

• Chicken breast fillet - 500 g
• Tomatoes - 300-400 g.
• Carrot - 1 pc.
• Bulb - 1 pc.
• Flour - 1 tbsp.
• Sour cream - 2-4 tbsp.
• Garlic - 2-3 cloves
• Salt - 1/2 tsp
• Black pepper - to taste
• Vegetable oil - 3-4 tbsp.

Cooking step by step:

Cut the chicken fillet lengthwise, cover with cling film and beat off.

Sliced ​​chicken meat

Peel and chop the onion, put in a cup and add flour, mix

Wash the tomatoes, cut in half and rub on a coarse grater or chop in a blender.

Pour vegetable oil into a thick-walled pan or cauldron, put chopped meat

Fry it until the liquid evaporates and a light blush is about 5-7 minutes.

Then add chopped onion mixed with flour and fry for 2-3 minutes

Add grated carrots, fry for another 2-3 minutes

Adding tomatoes

Mix everything well and only now add spices and salt:

Black ground pepper to taste. You can add chicken seasoning at this stage if you wish.

Pour 200 ml of water and simmer until carrots and onions are cooked, about 5-7 minutes, stirring occasionally so as not to burn

Add 3-4 table. spoons of sour cream

Pass through the press 3-4 cloves of garlic and add the sauce

Stir and boil for a couple more minutes and turn off. Chicken goulash with gravy is ready.

As a side dish for chicken goulash, pasta, crumbly buckwheat porridge, rice with vegetables or mashed potatoes with milk are perfect.

Garnish the incomparable second with cucumber slices or tomato slices and enjoy a great dinner!

Bon Appetit!

Delicious pork goulash

Products:

• For 1.5 kg of pork (not fatty)
• 300 ml tomato sauce (can be replaced with tomato paste with tomato dressing)
• onion 2 heads (large)
• salt 1 tsp
• bay leaf and spices for meat (without salt spices)
• water to the desired consistency - about 1 liter of water.
• 70 ml vegetable oil

Cooking step by step with photo:

Pork should be taken not fatty and cut into pieces

Pour vegetable oil into the cauldron, put the pieces of pork

Fry the meat in oil in a cauldron until lightly browned.

Peel the onion, wash and chop it the way you like best, add it to the pork and lightly fry it

After that, add tomato sauce or mashed tomatoes

Then we put spices with bay leaf and water.

Cook with the lid closed over medium heat until the meat is cooked.

Sprinkle with herbs when ready.

Delicious, fragrant pork goulash is ready! Bon Appetit!

The most delicate goulash - a recipe for a slow cooker

A slow cooker in the kitchen today is the first assistant for the hostess; you can cook any dishes and even pastries in it. Goulash in a slow cooker can be cooked very tasty and satisfying = - here's a video recipe for you:

Proper Hungarian goulash - recipe with photo

This goulash will win you over from the first spoon - it's amazing. Delicious and delicate with paprika flavor, thick and bright will not leave anyone indifferent. This perfect recipe delicious homemade goulash

To make Hungarian goulash you will need

• Beef (brisket or shoulder part) 600 g
• Potato 600 g Bulb onion 200 g
• Fresh tomatoes (mashed) 50-100 g
• Sweet pepper - 200-400 g (optional)
• Dried Hungarian paprika - 2-3 heaping teaspoons
• Salt. Chipette dough (goulash paste)
• Premium wheat flour - 200 g
• Egg 1 pc
• Salt 1/4 teaspoon
• Water 1-2 tablespoons

Recipe:

Wash and chop the onion. Heat oil in a pan and add onion

Fry it in oil until golden brown, it will become caramel-sweet

Cut the meat into cubes and put on the onion

Immediately put salt and plenty of dried paprika

The meat should be fried a little over medium heat.

Now you need to cook it over low heat, add water during the cooking process, when it will gradually boil away. The meat should not be in a hurry, it should become very soft and tender and be saturated with the aroma of the broth. While it is cooking, you can make goulash noodles. Yes, noodles are added to Hungarian goulash, it is called a cap, which you can make yourself, the dough recipe for it is very simple: flour, salt and an egg.

Kneading a very stiff dough

Knead and cover with a film, let it lie down for about 15 minutes. During this time, the gluten will swell and the dough will become more elastic.

Now you need to peel the potatoes and cut them into cubes so that their size matches the pieces of meat

Add to goulash. Mix everything and cook until the potatoes are ready.

In the meantime, we put a pot of water to heat up, so that later we can cook our pasta (chepetka) in it, make a paste, roll out the dough 4 mm thick, and then cut into cubes with a knife

As soon as the water in the pan boils, cook the noodles in it.

When the potatoes are almost cooked, add the mashed tomatoes. Be sure to wait until it is cooked, as the tomatoes contain acid from which the potatoes turn glassy and the cooking time will increase very much.

if you cook Hungarian goulash in winter when there are no sweet tomatoes, then add a little (1 teaspoon) sugar and the taste of goulash will be softer and more tender.

At the next stage, add juicy and beautiful Bell pepper. Cut it into strips and add to the goulash.

It is not necessary to cook pepper for a long time literally 3-4 minutes,

Add chepetka (noodles, pasta),

Mix, turn off. The perfect Hungarian goulash is ready!

Bon Appetit!

The perfect Hungarian goulash is ready!

Delicious and fragrant with a rich broth thanks to vegetables and potatoes with the taste and aroma of paprika is ready!

Bon Appetit!

That's all for today! Cook with pleasure and share your impressions in the comments. Subscribe to new recipes to always be up to date with the news of the site Delicious food

2015-09-02

Goulash with gravy is a wonderful addition to any side dish. In this recipe, as a side dish, we will take tender, mashed potatoes, which will surely appeal to not only your children, but also adults. The meat in goulash is soft, and the gravy is thick.

Products:

For goulash:
1. Beef or pork - 0.5 kg
2. Onion - 1 pc.
3. Carrot - 1 pc. (You can without it)
4. Flour - 1 tbsp. a spoon
5. Vol. paste - 1 teaspoon
6. Bay leaf - 1 pc.
7. Salt to taste - about 1 teaspoon without a slide

For garnish:

1. Potatoes - 6-8 pieces (depending on size)
2. milk - 0.5 cups
3. butter - 30 - 50 gr

How to cook goulash with gravy:

1. Cut the meat into small pieces and lightly fry in a little oil.

2. Then add not coarsely chopped onions and grated carrots. Fry everything a little and pour water so that all the meat is covered with broth. Close the lid and simmer over low heat for at least an hour. (For beef, a little longer than for pork)

10 minutes before the meat is ready, salt to taste and add bay leaf - 1 pc. You can add 3 pcs. peppercorns. Next, dilute in a glass of warm water 1st. a spoonful of flour and 1 teaspoon of tomato paste (you can also add 1 tablespoon of sour cream). Mix everything well with a fork so that there are no lumps left and pour into the goulash. Right before our eyes, the goulash will begin to thicken. We stew for another 5-10 minutes and our meat is ready. If a lot of water has boiled away during stewing, you can add boiling water, bring to a boil and then turn off the fire.

3. While the goulash is cooking, peel the potatoes and cook them in a separate saucepan, in salted water. Once the potatoes are cooked, drain the water, but not completely, leave about 1 cup of water (broth) and knead the potatoes in this broth until smooth puree. Then add some hot milk and butter. It turns out very tasty and tender puree.