Beef goulash recipe with gravy
Unfortunately, I can not attribute myself to those children for whom my mother prepared something similar in childhood. Somehow, this dish did not take root in our family. Probably because in our school cafeteria the cooks cooked this dish just disgustingly: the green-colored meat with thick mealy gravy made few people appetize.
Therefore, I started cooking goulash quite recently, and I will be happy to share with you the recipe for preparing this simple and delicious dish.
List of ingredients
- 1 kg beef pulp
- 2 pcs. bulbs
- 1 PC. carrot
- 2 tbsp tomato paste (thick)
- 3 tbsp sour cream
- 2 tbsp starch or flour
- 500 ml. water
- vegetable oil for frying
- salt and favorite spices
Technology: step by step
- We cut the beef into small pieces of 1.5-2 cm. I used fresh veal, so I did not soak the meat beforehand.
2. Pour vegetable oil into a pan with a thick bottom, wait until the bottom of the pan is completely heated, and send all the beef to fry.
3. So you won’t be able to fry the meat right away, there will be a lot of foam and liquid. But still, you need to fry the pieces, so drain the liquid from the pan, add a little vegetable oil, and continue to fry.
4. In the meantime, clean and chop the onion and carrot. Onions in cubes, and carrots in random slices.
5. By this time, the meat will already be fried to a beautiful brown crust.
6. Add onions and carrots to the fried beef, mix and cover with a lid so that the vegetables release the juice for 10-15 minutes. 
7. Next, add your favorite spices to our beef goulash (everything except salt) and pour about 250 ml. steep boil. The water should completely cover the meat, so add more liquid if needed. Bring the goulash to a boil, and reduce the heat to a minimum.
8. After an hour, the goulash should already be soft. Take out a piece, cut and taste: the meat is starting to break down into fibers but is still a little tough. If the beef is very tough and rubbery, at this stage you need to add 2 tbsp. spoons of vodka or cognac.
We continue to cook the dish for another 40-50 minutes, and then again we try the beef for softness. By this time the meat will be ready.
Cooking thick gravy with tomato paste
9. Prepare all the ingredients for the gravy: tomato paste, sour cream and starch.
10. Add 250 ml. water, and stir thoroughly with a spoon so that no lumps remain.
11. Pour the gravy into the goulash pan, salt, stir, and cook for another 10-15 minutes until the gravy begins to thicken a little. It should be noted that thick gravy becomes only after the dish has completely cooled. Therefore, do not expect that immediately after cooking in hot goulash "there will be a spoon."
How and with what to serve a dish for dinner
12. Ready beef goulash with tomato sauce serve hot. You can prepare a side dish in advance: boil pasta, make mashed potatoes, as well as buckwheat or pearl barley. Wish you bon appetit and look forward to your comments on the recipe.
To cook the most delicious goulash from beef, we need ideally fresh veal. But, since beef goulash with tomato sauce can be attributed to the budget and inexpensive meals, then regular beef (meat from an adult cow or bull) will do.
And it doesn’t have to be a whole piece at all, trimmings and pieces will do. The main thing is that there should be less veins and films on the meat.
The most common problem that housewives face after preparing this dish: the meat in the goulash turned out to be tough.
A few nuances to make your goulash soft!
Soaking beef. In advance, it is better to soak a piece of meat in water in the evening, with the addition of a small amount of acid. A weak acid solution helps the meat become tender. But, too acidic solution will turn the meat into a powdery substance, so it is important not to overdo it with acid. I do this: juice of half a lemon per 1 liter of water. Lemon juice can be replaced with natural apple cider vinegar.
Cooking time is at least 2 hours. Real goulash is cooked for 2-2.5 hours, until the meat is fully cooked.
Alcohol. To make beef goulash with gravy softer, you can add 2 tbsp. vodka, cognac or rum.
Boiling water. To prepare goulash, you need to use only boiling water, or broth.
Greetings, my regular readers and guests of the blog! Today I will cook beef goulash for lunch. And I invite everyone to join this event. I have already said that I like to cook this dish as in the dining room. With gravy and mashed potatoes. But today we will analyze different options.
If you happen to visit Hungary, in the city of Gyula, by all means go to the Goulash Academy restaurant. Here visitors can taste as many as 30 options. national dish. Each of these dishes has an amazing taste and intoxicating aroma.
These dishes are prepared outdoors. And the food absorbs the exquisite aromas of the local air and harmoniously selected spices. Tables are located in a picturesque garden. In such a restaurant, visitors enjoy the meal and the atmosphere reigning here.
But back to the dish. I think you understand that the better the products are, the tastier the food will be. So, our task is to carefully check that the meat is fresh and the beef is not old. The ideal option would be the neck or scapular part. Meat is cooked with gravy. It can be made with mushrooms or vegetables, and always with tomatoes or tomato paste.
We have already considered several options. Today we will consider recipes only 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 to cope with nervous exhaustion and stress. Like it or not - I do not presume to judge. You will have the opportunity to figure everything out on your own.
Classic beef goulash recipe like in a canteen
This dish will always turn out tasty and juicy. And what a smell will fill your apartment when you cook this yummy in the kitchen!
You can take any beef, although young veal would be preferable. It is more tender and will cook quickly. An excellent side dish for this meat will be mashed potatoes, pasta, buckwheat or vegetable salad.
If you plan to cook the meat not immediately after purchase, then store it in the refrigerator. Packaged for free air circulation.
The ideal packaging material is parchment or wrapping paper. But it is better not to store in cellophane.
Cooking:
1. We wash the meat, dry it with a paper towel. Then cut the beef into small pieces.
2. We clean the onion and wash it. You can cut the onion to your liking. Someone likes finely chopped onions, and someone rings.
3. A frying pan is already heating up on the stove with vegetable oil. We send chopped meat into it.
The juice released during frying will need to be evaporated.
When the liquid disappears and the meat is lightly browned, add the onion to it and fry over medium heat.
4. The onion is already becoming transparent, add a couple of tablespoons of ketchup and add flour. Without stopping stirring vigorously, pour here hot water or broth. Next, close the pan and cook the dish for about an hour on very low heat.
5. 10 minutes before removing the pan from the heat, salt the meat and pepper it. Then again gently mix everything. If desired, finely chopped herbs can be added. This dish is recommended to be served hot.
Kindergarten-style beef goulash with gravy
This goulash with puree evokes the warmest and most pleasant memories for me. And although I usually make it for children, we ourselves eat with pleasure. 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 stew it both in a pan and in a slow cooker. Garlic, if children do not like, you can not add.
Cooking:
1. Thoroughly wash the fillet and wipe it with a paper towel. We cut into cubes with sides no more than 3x3 cm.
2. We chop the onion into thin half rings. Grind carrots into thin semicircles. Finely mince the garlic cloves with a knife.
3. A frying pan with vegetable oil is already heating up on the stove. We spread the beef here and fry until all the liquid has evaporated. You will need another pan - we will fry onions and carrots on it.
4. While this is all being prepared, peel the tomatoes. To do this, we cut the tops and dipping them in boiling water, easily remove the skin. It remains 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. Before serving, decorate with greens.
Delicious recipe for beef goulash with bell pepper in a slow cooker
If you have a Redmond multicooker, or another company, then you probably like to cook in it very much. And you know how tender and fragrant dishes are obtained in it. Let's make beef goulash in it. This recipe does not require long standing at the stove.
What you 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 dishes. But, if you have a modern model with non-stick coating She will fit too. We will stew it in a cauldron. So the meat will definitely be soft and juicy.
This is a very hearty and incredibly tasty dish. It is prepared with sour cream.
If desired, there may be tomato-sour cream sauce. In this case, use tomato paste or tomatoes.
We also add beer to the gravy. Do not worry. Nobody smells alcohol. It will all evaporate when boiled.
Cooking:
1. Washed and dried with paper towels cut the beef into small cubes. We chop the onion into half rings. And you can rub the carrots on a grater or cut them arbitrarily.
2. Heat the pan over high heat. And fry the onion in vegetable oil until golden. We send it to the 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 the cumin. And then laid out in a cauldron on fried onions. Sprinkle the remaining raw onion on top.
5. Now you need to fry the second half of the beef in a pan. Salt it and season it with paprika. Then we also put this meat in a cauldron.
6. The final layer of carrots. In this recipe, the filling is beer (pouring it into a saucepan). Add water if necessary.
Remember: liquid should not be too much. It should not completely cover the ingredients, otherwise you will get a soup, not a main dish.
6. We 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 mix well, simmer the meat and sauce for another 5-7 minutes. Then we remove the dish from the fire.
So tender, soft meat is ready in sour cream sauce. Mashed potatoes are a great side dish for him.
Recipe for beef goulash with mushrooms and vegetables
Meat cooked according to this recipe will be very tender and juicy. It just melts in your mouth. A 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 you like. For example, adding bell pepper and tomato will only benefit such a dish.
Cooking:
1. Wash the meat well 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. In the meantime, clean the onion, wash it and cut into thin rings. Then we switch to mushrooms. We wash them and grind them into thin slices.
3. A frying pan with vegetable oil is already warming up on the stove. Add the onion and fry, stirring, until translucent. Then pour mushrooms, salt, pepper, spices to the onion. And gently mix everything. We continue to simmer all this for 10-15 minutes.
4. The meat is already well stewed in a cauldron. We take it out of the oven.
Be extremely careful: the cauldron and its contents are very hot.
5. We shift 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 a piece. In fresh it is light, and 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 the first freshness.
4. The presence of foreign odors is a reason to immediately abandon the purchase.
5. To give goulash a slight sourness, add a couple of tomatoes during its preparation. Choose ripe juicy fruits for this. AT winter period they can be replaced with tomato paste.
6. Do you want to give the dish fragrant notes? When stewing meat, add 100 ml of dry red wine to it.
7. Commonly used as a thickener Wheat flour. You can replace it with corn starch. Just dilute the starch before adding it 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 to cook delicious goulash even for novice housewives. Do not stop there, improve your skills and abilities. Don't forget to share your recipes on social media!
Those who come from the USSR probably remember goulash, a very popular beef dish in kindergartens and school canteens. Just do not confuse it with a real Hungarian goulash cooked according to all the rules. This recipe is very easy to make and doesn't cost much. The dish could rightly be called "beef with gravy", but for some reason the omnipotent Public Catering gave it the proud name "Goulash".
A minimum of labor and products is a maximum of pleasure for those who want to plunge into childhood memories dear to the heart for a few minutes. Well, if you managed to be born after the collapse of a great country, cook, try what your grandmothers and mothers were fed when they “walked under the table”. Such goulash can be given even to small children, and if you show imagination and add garlic and spices, it will turn out amazingly tasty!
To prepare goulash you will need:
- beef meat - 500 gr.;
- bow - 1 pc.;
- carrots - 1 pc. (optional);
- flour - 1 tbsp;
- tomato paste - 1 tsp;
- sour cream - 1-2 tablespoons;
- bay leaf - 1 pc.;
- vegetable oil
- salt to taste, in our case 0.5 tsp;
- you can pepper.
How to cook goulash "from childhood"
Cut beef meat into small pieces, spread in a deep frying pan. Add chopped onion rings, grated carrots, vegetable oil and water. Water can be added in half a cup. It is important to make sure that it does not boil away, and add liquid until the meat is cooked. It is not worth pouring the entire portion of water at once, because then you get boiled meat, but we still stew.
We continue to simmer this mixture over low heat. Carrots are not the main ingredient, so it can be omitted. Pieces of meat can also be pre-fried, but since it will be stewed until cooked, this can not be done.
As the water in the pan evaporates, add it a little at a time. On average, 500 gr. beef, 1 cup of water or more is enough. Water slightly covers the meat and in this broth it is stewed until cooked.
Approximately 10 minutes before the meat is ready, you can salt it and add bay leaves and peppercorns.
The cooking time of meat is difficult to determine, as it varies (Read:). At a minimum, it takes an hour and a half to cook goulash. In order to determine the degree of readiness of the dish, you need to check it with a fork or knife. The finished meat becomes soft and easily separated from the main piece.
How to make delicious goulash gravy
The sauce (or gravy) doesn't take long to make. Pour flour into a glass filled halfway with cold water and mix vigorously with a fork. Then add 1 tsp. tomato paste and, if desired, sour cream. Sour cream in goulash is not a mandatory ingredient, so you can do without it. Everything is mixed to a homogeneous consistency and poured into the pan.
Simmer the dish with the sauce for 5-10 minutes. thick sauce can be diluted with boiled water and boiled again.
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Goulash is a national Hungarian dish related to thick soups. Previously, shepherds cooked it right on the fire, using pieces of veal or beef as a base.
Nowadays, it has become an international dish, now it is cooked on an ordinary stove from traditional types of meat, as well as from pork, lamb, poultry and even game. Having taken root in the cuisines of different nations, goulash differs significantly in ingredients. For example, the Germans always add pasta and cereals to their Eintopf, the Spanish cocido contains beans, and you can even find sausage or seafood in the American gumbo. And the Hungarians themselves prepare it in different ways.
As you can see, there can be a lot of options, but the main task is to cook a thick, mouth-watering goulash with gravy, and not a thin stew.
There are two variations of the dish - in fact, the first and serving as a gravy for a side dish. Consider the most popular recipes, and you already choose which one you like best.
Meat selection
Since there are no strict restrictions in this matter, you can take the meat of any animal. But the choice of the part of the carcass needs to be approached more carefully. 
For pork goulash, the top of the ham, brisket, back or neck is well suited. If cooking with beef, take the flesh of the hind leg, tenderloin, brisket or shoulder blade. By the way, you can use . By classic recipe from lamb, preference should be given to the neck or shoulder blade.
Cooking Basics
- Pork 1.5 kg
- Onion 2 pcs.
- Carrot 1 pc.
- Flour 1.5-2 tbsp. l.
- paprika to taste
- Bay leaf to taste
- Water or broth optional
- Vegetable oil for frying
- Salt, pepper to taste
- Finely chop the carrots.
- Thoroughly wash and clean the meat from films, cartilage, fat, leaving only clean pulp.
- Cut it into medium-sized cubes and dry on a napkin.
- Finely chop the onion.
- Pork goulash is best cooked in a cauldron, however, you can do it in a deep frying pan.
- Put a cauldron or pan on the fire, add vegetable oil.
- Put pre-cut carrots into hot oil and, stirring occasionally, fry for 2-3 minutes.
- Then add the meat, stir and fry over high heat until brown.
- Add the onion to the contents and, reducing the heat, simmer this mixture until the onion becomes transparent.
- Pour in water or pre-prepared broth so that the meat is completely covered with liquid.
- Add salt, paprika, pepper and bay leaf, if desired, tomato paste.
- Simmer on the smallest fire for 1-1.5 hours.
- Lightly toast the flour in a dry frying pan until light pink. Add it to goulash for a thicker texture. Simmer another 5-7 minutes.
Goulash is ready! 
And now consider the national features of this dish.
in Hungarian
Traditional beef goulash in Hungary is prepared as follows.
Onions are fried in lard in thick-walled dishes, pieces of meat, previously sprinkled with paprika, and cumin are added to it. Stew until half cooked own juice, pour in the broth, throw in chopped potatoes and bell peppers. About a quarter of an hour before turning off, they give tomatoes.
When all the ingredients are fully prepared and an alluring aroma is already spreading around the kitchen, dumplings should be lowered into a boiling cauldron.
They are made from simple test with dill and garlic, and then arbitrarily pinch off in small pieces.
Szeged
Another version of Hungarian goulash, incredibly delicious piping hot and even tastier the next day.
To fried olive oil add small cubes of pork to the onion and cook until the meat brightens. We give tomato paste, powder from dried mushrooms, salt, black and chili pepper, a teaspoon of paprika, vegetable broth and simmer for about an hour.
We pass to the second stage.
Fry a small onion with garlic until golden brown, add 200 g to the pan sauerkraut, bay leaf, cumin or coriander, a little lemon zest, juniper berries, 1-2 tablespoons of white wine and 2 tablespoons applesauce. Add 100 ml of broth and also simmer for about an hour.
We combine the finished parts of the dish and simmer them together for 10 minutes. If desired, you can put the saucepan in the oven.
Do not serve goulash immediately, let it brew a little.
Staropolsky
Sprinkle small cubes of beef with a mixture of flour, cumin, salt and pepper and leave in the cold.
Meanwhile, cubes of smoked lard are heated in a frying pan until browned. Cracklings are selected, and meat is put into the resulting fat and fried over high heat. Then add onions, cracklings, a little water and simmer under the lid for about half an hour.
When the beef becomes soft, a glass of dry white wine and lemon juice are added to the dish to taste.
This goulash is served as a gravy for porridge or pasta. 
Czech
- Pork or beef 600 g
- Bow 2-3 goal.
- bell pepper 2 pcs.
- Chili pepper to taste
- Tomato paste 1.5 tbsp. l.
- Sour cream 1 tbsp. l.
- Flour 2 tbsp. l.
- Beer dark 0.5 l
- Garlic 3 tooth
- Bouillon optional
- Lard for frying
- Spices to taste
5 cm cubes of meat are placed in melted lard and fried over high heat until golden brown, making sure that it does not overcook.
Add onion, garlic and chopped chili pepper, salt. After a few minutes, add cumin and paprika. Lightly fried, put the tomato and pour the beer. Now you need to close the saucepan with a lid, reduce the heat to a minimum and simmer the dish, stirring it from time to time and adding the broth.
15 minutes before readiness, give flour and sour cream, boil until smooth.
Czech goulash soup in bread
Surprise loved ones with hearty, thick, fragrant dish in original submission. It will decorate the table not only on weekdays, but also on a holiday.
Garlic and onion fried butter to transparency. Add meat (preferably beef), fry for 5 minutes, season with salt, pepper, paprika, cumin.
Add the broth, again beef, and after boiling, reduce the heat to a minimum. Extinguish.
Potatoes are cut into small cubes and thrown into the soup.
The flour is fried in butter until dark, added to the rest. After 30 minutes, season with marjoram.
Ready goulash is poured into pots of dark bread, sprinkled with herbs.
From fish
Goulash, it turns out, can be cooked not only from meat. It is not known which representative of the nationality first tried to make it with fish, so we will not offend anyone, but simply introduce you to the recipe. 
Cut the onion and carrot into pieces and fry in vegetable oil for 3-5 minutes. Add 2 tablespoons of tomato paste and simmer for another 2 minutes. Then pour in 2 tbsp. l. flour, lightly fry and gradually pour in 1 cup of water. Stir well and simmer for 5 minutes so that the mass becomes uniform, without lumps.
Finally, add garlic, a pinch of sugar, salt, pepper, bring to a boil and turn off the heat.
Cut the fillet of any not too bony fish into pieces, roll in flour and fry over high heat until golden. Put the fish in the sauce and simmer covered for 10-15 minutes. Serve with your favorite side dish.
soy
Suitable for those who do not like or for some reason can not eat meat products.
- Soy meat 100 g
- Carrot 1 pc.
- Sweet pepper 1 pc.
- Tomato paste 4 tbsp. l.
- Soy sauce 2 tbsp. l.
- Lemon juice 2 tbsp. l.
- Curry 0.5 tsp
- Asafoetida 0.5 tsp
- Salt to taste
- Corn starch 3-4 st. l.
- Vegetable oil for frying
Soak "meat" from soy in boiling water and leave for 30-40 minutes under the lid, stirring occasionally. After it swells and brightens, water soy sauce, lemon juice, sprinkle with curry and asafoetida and leave to marinate.
Asafoetida is a spice made from a strong-smelling resin that replaces garlic and onions, but does not contribute to the smell.
Fry coarsely grated carrots, then add diced peppers. After stewing a little, mix in a pan with “meat”, tomato, other ingredients and pour the amount of water necessary for the desired density of the dish. We simmer another 15 minutes.
Dilute starch with water and add to goulash. After 2-3 minutes, turn off the fire. Serve warm. 
house red wine.
Video to the material
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Goulash is a winter dish that beckons us with its aromas. Savory, hot and warming. This dish can be classified as a second course, or it can be used as a thick meat soup.
A bit of the history of this dish. Goulash is a national Hungarian dish and was cooked in an open-air cauldron using beef meat fried on Hungarian bacon. Presumably goulash is the food of shepherds.
Nowadays, at home, we cook goulash using different types meat, and, of course, not in a cauldron, but in a deep frying pan or cauldron. Today I will tell you a few pork goulash recipes. I really hope that you will like it and you will please your loved ones with a delicious dinner or lunch.
I highly recommend to the piggy bank for your recipes from. In this article, there are some interesting marinade ideas that I managed to take note of.
Hungarian pork goulash soup classic recipe
traditional classic hungarian goulash made from beef or veal. I decided to tell you how to cook such pork goulash. There is no big difference in cooking.
Ingredients:
- Pork neck carbonate - 800 g
- Bulgarian pepper - 2 pcs
- Tomatoes - 2 pcs
- Potato - 500 g
- Onion - 1 pc.
- Garlic - 2 cloves
- Paprika - 1 tbsp. the spoon
- Cumin - 0.5 tsp
- Flour - 50 g
- Egg - 1 pc.
- Salt - to taste
Prepare the meat, it needs to be cut into medium cubes.
Finely chop the garlic and cut the onion into cubes. Now put the cauldron (if there is no cauldron, then a deep frying pan) on the stove, add vegetable oil and heat it. According to the classic recipe, roasting meat with onions is done with fat from bacon, but pork already has enough fat content, so we will use vegetable oil. Add the garlic and saute for literally one minute, immediately add the onion and fry until translucent.
Then send the meat to the cauldron and also fry it.
As soon as the pork is fried, pour boiling water to lightly cover the meat, add sweet paprika, stir and bring to a boil, then reduce the heat on the stove and simmer with the lid closed for 15 minutes.
You can add other seasonings to the meat according to your taste.
Cut the tomatoes into cubes and add to the meat, bring to a boil and reduce the heat of the stove again, cover and leave to simmer for another 10 minutes.
Bulgarian pepper cut into cubes. Peel the potatoes and also cut into medium sized cubes.
Let's take care of the chips (dumplings). Beat the egg, shake and pour about half. Add salt, a little greenery, a clove of garlic passed through a press and mix everything. Add a tablespoon of sifted flour and knead the dough with a fork. Sprinkle your hands with flour, form small peas from the resulting dough and put the plate with them in the refrigerator.
Remove the lid from the cauldron and taste the meat, it should become soft and already cooked. If the meat is tough, leave to stew for another 15 minutes. When the meat becomes tender, add potatoes to the cauldron and Bell pepper, mix gently. Add a little boiling water, bring to a boil, lower the heat and simmer until the potatoes are cooked.
10 minutes have passed and now we give the dish the desired flavor. Add cumin, salt and optionally black ground pepper, cover with a lid and leave for another 3 minutes. The highlight of the program remains - chips (dumplings). Dip them in boiling goulash, their readiness is determined very simply, they should emerge.
The classic Hungarian goulash soup with meat is ready. This goulash can also be used as a first course.
Bon appetit!
Cooking goulash with onions and carrots - step by step description
Pork goulash is one of the most delicious meals. A great addition to any side dish. The recipe is very simple, I'm sure any housewife can handle it.
Ingredients:
- Pork - 700 g
- Onion - 1 pc.
- Carrots - 1 pc.
- Tomato paste - 3 tbsp. spoons
- Flour - 2 tbsp. spoons
- Ground black pepper - to taste
- Salt - to taste
Cut pork into cubes Walnut. Grate the carrots, cut the onion into cubes. Put a deep frying pan on the stove, pour vegetable oil and wait for it to heat up completely.
As soon as the oil in the pan is hot, fry the meat.
Transfer the fried meat to a cauldron and set aside. And in the same pan, fry the onions and carrots.
Add the tomato paste to the cooked vegetables and mix well.
Now transfer the onion with carrots to the cauldron for meat. Stir.
Add hot boiled water to the cauldron so that the meat disappears, if you like more gravy, then add more water. Reduce the heat on the stove, cover the cauldron with a lid and simmer until the meat is cooked, about 1.5 hours.
For gravy, the flour must be fried in a dry frying pan until light yellow.
Dilute the fried flour with a little cold water.
When meat is tender, season with salt and pepper to taste. Add a couple of bay leaves and pour in the flour diluted with water while stirring. I also added dried chili peppers to my goulash.
Cover with a lid and let stand for 5 minutes.
I cooked pasta for a side dish and lightly fried them. The goulash was very tasty. Cook and get admiring compliments.
Let's remember childhood - a recipe for goulash with gravy like in kindergarten
Since the pork kindergarten forbidden, they cook there either from beef or using chicken meat. But we can easily replace this main ingredient and cook from pork, goulash will turn out just as tasty, take my word for it.
Ingredients:
- Pork - 600 g
- Onion - 1 pc.
- Carrots - 1 pc.
- Tomato paste - 1 tbsp. the spoon
- Sour cream - 1 tbsp. the spoon
- Flour - 1 tbsp. the spoon
- Water - 300 ml
- Salt - to taste
- Black peppercorns - 3 pcs
- Bay leaf - 2 leaves
- Cut pork meat into small cubes and fry in hot vegetable oil.
- Cut the peeled onion into small cubes and add to the pork in the pan.
- Grate the carrots on a fine grater and also fry with meat and onions.
- Add a glass of water to the pan, stir, cover and simmer over low heat for 40 minutes.
- Pour half a glass of warm boiled water and mix one tablespoon of sour cream, a tablespoon of tomato paste and one tablespoon of flour. Mix well until smooth.
- Remove the lid from the pan, salt, add black peppercorns and a couple of bay leaves.
- Pour the resulting dressing into the goulash and mix. Simmer another 10 minutes.
Goulash cooked like in a kindergarten will bring you back to childhood. Nothing compares to the taste memories from childhood. Serve aromatic goulash with mashed potatoes. Your kids will appreciate it too.
Bon appetit!
How to cook goulash in a slow cooker
I often ask for help in preparing dishes for a slow cooker. Goulash is no exception. With the help of a slow cooker, the finished goulash will be very fragrant, and the meat will be tender. If you have this technique idle in the kitchen, very in vain. I will show step by step how to cook pork goulash, you can use any other meat. Believe me, it's not difficult.
Ingredients:
- Pork carbonate - 600 g
- Onion - 1 pc.
- Carrots - 1 pc.
- Tomatoes - 2 pcs
- Butter - 30 g
- Ginger root - 15 g
- Flour - 1 tbsp. the spoon
- Tomato paste - 1 tbsp. the spoon
- Sweet paprika - 1 teaspoon
- Black ground pepper - to taste
- Salt - to taste
- Water - 250 ml
- Greens - dill, parsley
Cut the meat into thin slices.
Cut the onion and tomatoes into small cubes. Grate carrots on a coarse grater.
Turn on the slow cooker to the "Frying" mode, pour sunflower oil so that it completely covers the bottom. While the bowl is heating, put thin slices of ginger root into the oil.
The multicooker bowl has warmed up, add the meat, do not remove the ginger root, it should remain in the multicooker saucepan until the end of cooking. So ginger will give all its taste.
Fry the meat for 20 minutes, do not forget to stir occasionally.
As soon as the meat is fried, add vegetables and mix. Fry everything together for about 12 minutes, look at the readiness of the vegetables, they should become soft. Stir frequently at this stage to avoid burning.
12 minutes have passed, now add a teaspoon of sweet paprika, half a teaspoon of black pepper, a little less, a tablespoon of flour and a tablespoon of tomato paste. Pour a glass of hot boiled water, mix well.
Then we close the lid, select the “Multi-cook” mode and set the temperature to 95 degrees, and set the time to 10 minutes. Since our meat and vegetables are ready, we don’t need much time. If your model does not have such a mode, set it to “Extinguishing”, and after 10 minutes turn off the multicooker yourself.
The goulash is ready, there are small touches left. Chop the parsley and dill, add to the goulash and stir.
This pork goulash can be served with any side dish of your choice.
Bon appetit!
How to cook pork goulash with gravy without tomato paste
Video recipe. There are people who do not like tomato paste, it does not matter, this recipe is especially for you.
Delicious pork goulash - recipe with photo
Juicy and tender meat, amazing taste and aroma of gravy. The recipe is very simple and does not take much time to prepare. A great option for dinner after a hard day's work.
Ingredients:
- Pork meat (preferably shoulder blade) - 1 kg
- Onion - 1 pc.
- Tomato paste - 2 tbsp.
- Wheat flour - 2 tbsp. (no top)
- Bay leaf - 2 pcs.
- Salt, sugar, ground black pepper - to taste
- Vegetable oil for frying
Meat cut into small cubes. Well, or as you like best, you can use straws.
We cut the onion into cubes, but do not grind.
In a frying pan with heated vegetable oil, dip the meat and fry until a beautiful golden color.
In a separate pan, fry the onion, add tomato paste and flour to it, mix well.
We transfer the meat to a stewpan and to it from the pan fry the onion. Mix and fry for 5 minutes.
Then add water, the water should be hot and boiled, and simmer while stirring for 40-45 minutes. Stir frequently so that the flour is evenly dispersed in the water. Salt and pepper to taste, add a couple of bay leaves.
Delicious goulash is ready. In the meantime, goulash was preparing, you can easily prepare any side dish. delicious dinner secured.
Bon appetit!
The principles of cooking delicious goulash - video from Ilya Lazerson
Ilya Lazerson is a famous chef. Known for his subtle sense of taste for food and knows how to properly prepare this or that dish. In the video, Ilya will show and tell you step by step how to cook simple and tasty goulash. Be sure to take note.
Goulash is primarily hearty food, and as you know, people love to eat tasty and satisfying. And it may well become one of your favorite dishes. Cook and experiment in the kitchen.
Relatives and friends will definitely ask for more.
