Beef goulash: recipes with photos. Beef goulash with gravy How to stew beef goulash

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.

There are many goulash recipes. The most important thing is to choose the right good fresh meat. Choose without veins and a lot of fat. The neck part is best suited. The color of the meat should be light - this means that the animal is young and the dish will be soft and juicy.

Everyone remembers from childhood the aromatic taste of this side dish, which is served with mashed potatoes. The meat cubes are delicious, soft and melt in your mouth. The gravy is juicy and thick. Nowadays they cook with different types of meat, but the truly classic recipe uses only beef.

Ingredients:

• beef – 1.5 kg;
• sunflower oil;
• carrots – 2 pcs.;
• tomato paste – 5 tbsp. spoon;
• water;
• ground pepper;
• onions – 3 pcs.;
• flour – 6 tbsp. spoon;
• salt;
• greenery.

Preparation:

1. Cut the meat into cubes.
2. Sprinkle with pepper. Mix.
3. Mix flour with salt. Dip each piece.
4. Heat the oil and fry the beef.
5. Cut the onion into rings.
6. Grate the carrots.
7. Fry the vegetables.
8. Place vegetables and meat in one pan.
9. Pour water so that all products are covered.
10. Simmer for 30 minutes.
11. Chop the greens.
12. Pour in the pasta, sprinkle with herbs, pepper and salt. Mix.
13. Simmer for 7-10 minutes.
14. To soak the dish and become aromatic, cover with a lid and leave without heat for 20 minutes.

How to cook a meat dish in a slow cooker?

Beef goulash with gravy in a slow cooker is very simple and convenient to prepare. A minimum of time is spent on cooking, the meat will be juicy and soft.

Ingredients:

• beef – 1 kg;
• salt;
• onions – 2 pcs.;
• ground black pepper;
• carrots – 2 pcs.;
• water;
• flour – 2 tbsp. spoons.

Step by step recipe:

1. Wash the meat, cut into pieces.
2. Place in a multicooker bowl, lightly brushing the surface with oil.
3. Remove the skins from the onion. Shred.
4. Peel the carrots and grate them.
5. Transfer vegetables to meat.
6. Set the “Baking” mode for 45 minutes.
7. Simmer, stirring occasionally.
8. After the specified time, add flour and seasoning. Mix.
9. Pour water into the bowl until the meat is half immersed in the liquid.
10. Place on the “Extinguishing” mode for two hours.
11. When the signal for the end of the cooking process sounds, stir and serve.

Hungarian beef goulash with gravy

The recipe for this dish was invented by Hungarian shepherds who cooked food in pots with beef and whatever food they had with them.

Ingredients:

• beef – 1500 g;
• carrots – 4 pcs.;
• dry red wine – 400 ml;
• onions – 4 pcs.;
• hot pepper – 2 pods;
• thyme – 2 teaspoons;
• tomatoes in juice – 400 g;
• salt – 2 teaspoons;
• thyme – 2 teaspoons;
• olive oil – 6 tbsp. spoon;
• garlic – 8 cloves;
• potatoes – 6 pcs.;
• sweet paprika – 4 tbsp. spoons;
• paprika pepper – 6 pcs.;
• fresh lard – 40 g;
• white beans – 200 g.

Preparation:

1. Soak the beans in advance, preferably overnight.
2. Boil for one hour.
3. It is better to take beef from the neck, it is softer and juicier. Rinse the meat, remove the film. Use a paper towel to remove moisture. Cut into pieces about 3 cm in size.
4. Fry the lard in a frying pan and remove the rest. Fry the beef in the resulting fat, stirring regularly. When the meat is golden brown, transfer to a saucepan.
5. Peel the onion and chop it. Fry until soft. Sprinkle with thyme and thyme. Stir and simmer for five minutes.
6. Remove from heat and add ground paprika. Stir and transfer to the pan with the beef.
7. Salt the meat.
8. Pour dry wine and boil.
9. Pour the tomatoes in their own juice.
10. Place the finished beans into a saucepan. Close the lid.
11. Simmer for two hours. During the cooking process, the alcohol evaporates, the beef is soaked and becomes soft and flavorful.
12. Peel the potatoes and cut into cubes.
13. Peel the carrots and cut into rings.
14. Transfer vegetables to meat. If there is not enough liquid, add water. Cook for half an hour.
15. Remove the seeds from the pepper and cut into cubes.
16. Peel the garlic and chop finely. Can be chopped in a garlic press.
17. Rinse the hot pepper with water and cut into pieces.
18. Add the prepared products to the pan.
19. Add salt and mix.
20. Cook until peppers are soft.

The thickness of the goulash depends on the added water and the juice released by the vegetables.

Delicious recipe for making goulash - just like in kindergarten

Everyone remembers the same taste of goulash that they had in kindergarten. As adults, everyone wants to try this dish again. Trying different cooking options results in a completely different taste. Using this recipe you will learn how to cook beef goulash with gravy to taste like in kindergarten.

Ingredients:

• beef – 1 kg;
• tomato paste – 2 tbsp. spoons;
• carrots – 2 pcs.;
• onions – 2 pcs.;
• flour - 3 tbsp. spoons;
• oil – 2 tbsp. spoons;
• salt – 2 teaspoons;
• water – 400 ml;
• ground black pepper – 2 pinches.

Preparation:

1. Rinse the meat and cut into cubes.
2. Peel the onion, rinse, cut into pieces.
3. Pour oil into a frying pan, heat.
4. Transfer the meat. Fry over high heat until golden brown. The main thing is not to overcook, otherwise the meat will turn out dry and tasteless.
5. Peel the carrots. Grate on a coarse grater.
6. Move the vegetables to the meat and simmer for five minutes.
7. Pour water. Add flour, pepper, salt. Pour in the tomato paste. Mix.
8. Cook covered for an hour.

Cooking beef goulash in a frying pan

The recipe came to us from Hungary. There the dish is a soup, but with us it refers to the second course. Goulash goes perfectly with potatoes, pasta and any cereals.

Ingredients:

• neck of beef – 700 g;
• garlic – 3 cloves;
• carrots – 1 pc.;
• boiling water – 400 ml;
• tomato paste – 5 tbsp. spoon;
• salt, sunflower oil.

Preparation:

1. Rinse the meat, dry it, cut into cubes.
2. Peel the onion and chop it.
3. Peel the carrots, cut into pieces.
4. Cut the peeled garlic into cubes.
5. Pour the oil into a frying pan and fry the vegetables. Transfer the meat.
6. Fry until the meat is white.
7. Pour in water and tomato paste. Mix.
8. After boiling, reduce heat. Cover the pan with a lid.
9. Simmer for about two hours, stirring regularly.

Classic recipe with the addition of prunes

This is a very quick recipe for making goulash, it will take less than an hour. It is very suitable when there is little time and guests are about to arrive.

Ingredients:

• beef – 600 g;
• chicken bouillon;
• onions – 2 pcs.;
• prunes – 300 g;
• vinegar - 2 tbsp. spoons;
• cloves – 6 pcs.;
• sunflower oil;
• salt;
• pepper.

Preparation:

1. Soak prunes in water. The water should be warm, then the dried fruits will become soft and juicy.
2. Remove the husks from the onions, wash, and cut into rings.
3. Wash the meat and remove moisture with a paper towel. Cut into pieces.
4. Heat a frying pan with oil.
5. Sauté the onion until golden brown.
6. Transfer the beef and simmer until half cooked.
7. Cut the prunes into small slices and place in a frying pan. Cook for 10 minutes.
8. Pour in the broth. Simmer for five minutes.
9. Dilute vinegar in water and pour into meat.
10. Sprinkle with salt, cloves and pepper. Mix. Cook for half an hour.
11. Add flour while stirring with a spatula. Simmer for another five minutes.

A healthy, dietary dish, cooked in the oven with simple, affordable ingredients. This recipe makes a delicious juicy gravy.

Ingredients:

• beef – 1200 g;
• tomato paste – 2 tbsp. spoons;
• onions – 2 pcs.;
• flour – 2 tbsp. spoons;
• water – 600 ml;
• salt pepper.

Preparation:

1. Peel the onion, rinse, and cut into rings.
2. Rinse the meat and dry with napkins. Cut into cubes. Transfer to a baking sheet that must be deep.
3. Place a layer of onion on top. Mix.
4. Sprinkle with salt and pepper. Mix.
5. Simmer for 15 minutes.
6. Remove from oven. Mix. Simmer again for the same time.
7. Add flour and water to tomato paste. Mix with a whisk so that there are no lumps left.
8. Pour the gravy into the meat. Mix. Simmer for half an hour.
9. Remove and stir again. Simmer until done for about 30 minutes.

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

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.

— 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.

Beef (tenderloin) – 700 grams

Onions - 2 heads

Cream - 250 milliliters

Pickled cucumbers - 3 pieces

Black pepper - 4 peas

Mustard - 1 tablespoon

Salt - half a teaspoon

Bay leaf - 2 leaves

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.

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

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.

It is believed that goulash was once invented by Hungarian chefs in order to feed a large company with one single dish. But the dish turned out to be so versatile and tasty that today it has spread throughout the world.

There are a huge number of recipes that suggest stewing beef with various vegetables, mushrooms and even sweet dried fruits. To make the gravy even tastier, you can add tomato, sour cream, cream, cheese and, of course, flour as a thickener.

But culinary experts advise starting to prepare beef goulash by choosing the “right” meat. It is preferable to take the pulp from the shoulder, hind leg or tenderloin. The meat should be of a beautiful color, without streaks or other flaws.

The beef itself, unless it is the meat of a young calf, requires a long stew, so you will have to be patient and choose a container with a thick bottom. Everything else depends on the chosen recipe and your skill.

Beef goulash - classic recipe with video

It's always better to start with traditional cooking methods. A step-by-step recipe and video will help you understand the secrets and mysteries of goulash. Using the basic recipe, you can experiment with any suitable ingredients.

• 500 g beef;
• a pair of large onions;
• vegetable oil for frying;
• 1 tbsp. flour;
• 3 tbsp. tomato;
• a pair of bay leaves;
• salt, pepper to taste;
• a pinch of dry basil;
• fresh greens.

Preparation:

1. Cut the meat into small cubes or cubes. Heat vegetable oil in a frying pan and fry the beef, stirring occasionally, until golden brown (about 5 minutes).
2. Cut the onion into half rings. Add to the meat and fry for another 5-6 minutes.
3. Sprinkle the contents of the frying pan with flour, add lightly salt, add tomato, bay leaves and basil. Stir, pour in about 2–2.5 glasses of water or broth.
4. Simmer on low gas under the lid for at least 1–1.5 hours.
5. About 10 minutes before the end of the process, add salt to taste and generously pepper.
6. Before serving, add finely chopped herbs to the goulash.

Beef goulash in a slow cooker - photo recipe step by step

It’s even easier to make delicious goulash in a slow cooker. This type of kitchen appliance is specially designed for long-term simmering of products, which is especially true in the case of beef.

• 1 kg of beef pulp;
• 1 large onion;
• 2 tbsp. thick tomato;
• the same amount of flour;
• 2 tbsp. sour cream;
• salt and pepper to taste;
• a little vegetable oil.

Preparation:

1. Cut the beef into small pieces.

2. Select the “frying” or similar program from the equipment menu. Pour a little oil and add the prepared meat.

3. Once the meat has lightly browned and released its juices (about 20 minutes), add randomly chopped onion to the bowl.

4. Prepare the sauce separately by mixing tomato paste and sour cream. Add salt and pepper. Dilute to a liquid consistency with water (about 1.5 multi-cups).

5. After another 20 minutes, when the meat and onions are well fried, add flour, stir gently and fry for another 5-10 minutes.

6. Then pour in the tomato-sour cream sauce, throw the bay leaves into the bowl.

7. Set the “quenching” program for 2 hours and you can go about your business.

Beef goulash with gravy - a very tasty recipe

Traditionally, beef goulash is served with some side dish. This could be mashed potatoes, pasta, porridge. Therefore, it is very important that the dish contains a lot of tasty gravy.

• 600 g beef;
• 1 onion;
• 1 large carrot;
• 2 tbsp. flour;
• 1 tbsp. tomato;
• salt, bay leaf.

Preparation:

1. Cut the beef into cubes no larger than 1x1 cm. Fry them in hot vegetable oil until a small crust forms.
2. Coarsely grate the carrots and chop the onion as you like. Add vegetables to meat and fry for about 5-7 minutes while stirring.
3. Place all the ingredients in a thick-bottomed saucepan, add 0.5 liters of broth and simmer over low heat after boiling.
4. Quickly fry the flour using the remaining oil using a spatula.
5. Add the tomato, bay leaf and pour in the broth (about another 0.5 l). Cook the tomato sauce over low heat for about 10–15 minutes.
6. Pour it over the meat and continue to simmer everything together until fully cooked.

How to cook delicious beef goulash

Goulash in appearance resembles a thick soup, which is especially tasty to eat with some kind of side dish. But a dish prepared according to the following recipe will fly away even with just some bread.

• 600 g meat tenderloin;
• medium bulb;
• 2 tomatoes or 2 tbsp. tomato;
• 0.75 ml water or broth;
• pepper, salt to taste.

Preparation:

1. Cut the tenderloin into bite-size pieces. Place them in hot oil in a frying pan and fry until the juice has evaporated.
2. At this point, add the quartered onion and fry while stirring for about 5 minutes until it turns golden.
3. Peel the tomatoes, chop into cubes and add to the meat. In winter, fresh vegetables can be replaced with tomato paste or even good ketchup. Stir and fry for another 5 minutes.
4. Pour in hot broth or water and stir well to combine the liquid with the other ingredients. Season with salt and pepper.
5. Turn down the heat and simmer for at least an hour, or better yet, an hour and a half, until the beef is soft and tender.

Hungarian beef goulash

Now is the time to move on to more complex dishes. And the first one will be a recipe telling you how to cook real Hungarian goulash with beef and potatoes.

• 0.5 kg potatoes;
• 2 onions;
• 2 carrots;
• 1–2 sweet peppers;
• 2 tbsp. tomato;
• 3 garlic cloves;
• 1 kg beef;
• 200 ml red wine (optional);
• 1 tsp each cumin, paprika, thyme, barberry;
• salt pepper;
• about 3 tbsp. vegetable oil.

Preparation:

1. Heat vegetable oil in a cauldron or thick-walled saucepan. Throw in the beef, cut into relatively large slices. Fry them on high gas for 6-8 minutes.
2. Add onion half rings and finely chopped garlic. Stir, fry for 5 minutes.
3. Next, add coarsely grated carrots and half rings of sweet pepper, as well as tomato paste. In summer it is better to use fresh tomatoes. Simmer for 10 minutes.
4. Add all the spices listed in the recipe and simmer over medium heat for 5 minutes.
5. Pour in wine (can be replaced with water or broth) and simmer under the lid for at least 15 minutes until the alcohol evaporates.
6. Peel the potatoes, cut them as desired and throw them into the cauldron. Add about another glass of broth or water to slightly cover all the ingredients, and simmer under the lid for an average of 20–25 minutes.
7. Season with salt and pepper, if you have it, add more fresh herbs and turn off after 5 minutes.

And now real Hungarian goulash from an experienced chef. which will reveal all the features of preparing this dish.

This goulash, in its preparation method and even in taste, resembles the legendary dish a la Beef Stroganoff. For greater similarity, you can add some mushrooms, and at the end grated finely hard cheese.

• 700 g beef;
• 1 large onion;
• 200 g sour cream;
• 2 tbsp. flour;
• salt and pepper.

Preparation:

1. Cut the beef fillet into long and thin strips.
2. Throw them into a hot frying pan with oil and fry until a light crust appears on the surface and the released juice has almost completely evaporated.
3. Add the onion half rings and cook, stirring regularly for another five minutes.
4. Season with flour, salt and pepper, stir until the dry ingredients are evenly distributed and blend into the sauce.
5. After 5-6 minutes, pour in sour cream and simmer for no more than 5-7 minutes under the lid. Serve immediately.

Goulash is a true Hungarian dish. In Hungary, it is considered to be a thick soup, and not a main course. This dish was invented by shepherds; they often cooked it in cauldrons over an open fire. Today this beef goulash is known to every housewife; it goes perfectly with absolutely any side dish.

In order to prepare a hearty and tasty goulash, you need to use only high-quality beef tenderloin without veins, bones and hymen.

It is customary to cook this dish in a frying pan, not only cast iron, but also with a non-stick coating. The main requirement is that the frying pan be high enough so that the meat can be stewed in it.

Beef goulash - the best recipes

Recipe No. 1 – Beef goulash

Required Products:

• Beef five hundred grams;
• Two carrots;
• Two onions;
• Three cloves of garlic;
• Tomato paste forty grams;
• Vegetable oil thirty grams;
• Pepper;
• Salt.

Cooking process

1. Peel the carrots and cut into small cubes. Finely chop the onion and garlic.
2. Wash the beef thoroughly and cut into medium-sized pieces.
3. Heat the vegetable oil well in a frying pan and fry the carrots, onions and garlic in it until golden brown.
4. Then increase the heat under the pan and add the beef there.
5. Fry the meat for just a couple of minutes until it turns white. Next, add one glass of boiling water and a tomato to the meat, and mix everything thoroughly. Bring to a boil, cover with a lid, reduce the gas to a minimum.
6. Simmer on low heat for one and a half hours. The finished meat should become juicy and very soft, and then it can be served.

Recipe No. 2 – Beef goulash with potatoes

Beef goulash cooked with potatoes makes it possible to do without an additional side dish. And if you add it to a salad, it will turn out to be a great dinner or lunch.

Required Ingredients

1. Beef six hundred grams;
2. Potatoes five hundred grams;
3. Two hundred grams of tomatoes;
4. Carrots two hundred grams;
5. One onion;
6. Sweet red pepper;
7. Paprika fifty grams;
8. Four cloves garlic;
9. Salt five grams;
10. Lard forty grams.

Preparation

Fry finely chopped onion in a frying pan until golden brown.

Cut the beef into large pieces and place it in the frying pan. Salt and pepper to taste. Fry over high heat until the meat turns white. Then reduce the heat, add a little water and cover the pan with a lid. Simmer the meat for one hour.

Meanwhile, finely chop the sweet pepper and carrots. After an hour, add them to the meat, as well as tomatoes and garlic, add hot water, mix everything thoroughly and simmer for another twenty minutes.

When the meat is completely soft, add coarsely chopped potatoes to the goulash.

Simmer the potatoes until they become soft. The whole dish is ready! Remove the pan from the stove and let the dish sit for about fifteen minutes.

Recipe No. 3 – Georgian Goulash

Due to the use of pickles and red wine, the dish prepared according to this recipe acquires a very delicate and unusual taste.

Required Products:

1. Dry red wine two hundred ml;
2. Onion two heads;
3. Pickles two;
4. One clove of garlic;
5. Tomato paste twenty grams;
6. Meat broth thirty grams;
7. Wheat flour twenty grams;
8. Ground black pepper;
9. Salt.

Preparation of this dish

Cut the beef into small pieces and fry it in oil, adding finely chopped onion.

Salt and pepper the meat, stir constantly, and fry over high heat for ten minutes. Then add flour and fry for another five minutes.

Next, we make puree from the tomatoes, cut the cucumbers into cubes, and chop the garlic. Add everything to the frying pan, pour in the wine and broth, and simmer for another forty minutes under a tightly closed lid over low heat.

The finished dish can be served with a side dish of rice. For beauty, we decorate the finished dish with chopped herbs.

Recipe No. 4 – Hungarian-style goulash cooked in the microwave

Since this recipe involves the use of wine, the taste of beef is piquant and refined. And in the microwave, this dish can be prepared in just a few minutes.

Products needed for this dish:

1. Beef pulp five hundred grams;
2. Dry red wine one hundred ml;
3. One sweet pepper;
4. One large onion;
5. Two tomatoes, skin removed;
6. One cube of broth.

Preparation

• Finely chop the sweet pepper, beef, and onion, place everything in a bowl with high sides or a bowl with a lid.
• Place the bowl with all the food in the microwave at full power for five minutes.
• Next, finely chop the tomatoes and place in a bowl.
• Afterwards, mix the wine with the dry broth and pour into a bowl.
• Simmer at one hundred percent power for another seven minutes. Serve the finished dish hot, garnished with chopped herbs, with any side dish.

Recipe No. 5 – Beef goulash with potatoes, classic Hungarian recipe

Products for cooking:

1. Beef pulp six hundred grams;
2. One sweet pepper;
3. Potatoes five hundred grams;
4. Two large onions;
5. Salt, paprika at your discretion;
6. One large carrot;
7. Vegetable oil;
8. Greens at your discretion.

Cooking process

Heat the oil in a frying pan and fry, not forgetting to add salt, finely chopped onion. Add the meat, cut into large cubes, to the fried onion and fry for five minutes, and then add three hundred ml. hot water. Cover the pan with a lid and simmer for one hour over low heat.

Peel the vegetables and cut them into cubes. When the meat is almost ready, add vegetables to it, add pepper and salt and simmer for another fifteen minutes. If the water has almost all evaporated, add another half glass of hot water. Then add the diced potatoes to the pan and simmer until fully cooked. Let the dish brew for ten minutes and serve generously sprinkled with herbs.

You can also cook goulash in the oven. If you put meat in the oven, watch it very carefully, as it will take less time to cook and may burn.

Recipe No. 6 – Beef goulash with prunes

1. Beef one kilogram;
2. Onions two heads;
3. One bouillon cube;
4. One carrot;
5. Garlic six cloves;
6. Prunes twenty berries;
7. Flour forty grams;
8. Vegetable oil;
9. Sour cream thirty grams;
10. Salt;
11. Tomato paste;
12. Bay leaf 4 pieces;
13. Allspice;
14. Basil.

Preparation

Cut the meat into small cubes and place it in a roasting pan or deep frying pan. Pour water so that the liquid covers the meat. Place a bay leaf, four cloves of garlic, and a couple of black peppercorns into the water. Bring to a boil, skim off any foam, reduce heat and simmer for forty minutes.

Meanwhile. Finely chop the onion and carrots into strips as thin as possible. Chop the garlic. Fry the onion until golden brown, add garlic and carrots. Mix everything thoroughly and fry for ten minutes.

Add basil, salt, seasonings, and bouillon cube to the meat and cook for five minutes. Then send the frying there and cook for another ten minutes. Mix sour cream, flour and tomato paste in a bowl, stir everything until smooth and add to the meat. Next, add the prunes and simmer over low heat for one hour.

Serve the finished dish, generously garnished with hot herbs, with any side dish you like.

Recipe No. 7 – Beef goulash with mushrooms

Required ingredients:

1. Beef one kilogram;
2. Champignons four hundred grams;
3. Eighty grams of flour;
4. Beef broth three hundred ml;
5. Three cloves of garlic;
6. Pepper, salt to your taste;
7. Olive oil twenty grams;
8. Red wine one hundred and fifty ml;
9. One onion;
10. Fifty grams of butter;
11. Thyme at your discretion.

Cooking steps

Cut the meat into cubes, chop the onion and garlic, no need to cut the champignons. Melt the butter in a saucepan, add olive oil, and fry the floured meat in this mixture. Remove the meat from the pan, fry the garlic, onion, and then the champignons in that oil. When the mushrooms are slightly fried, pour the wine into the pan, pepper, salt, and put the meat back in. Dilute the flour in the broth and place it in a saucepan, and mix thoroughly. Add thyme, cover with a lid, and simmer over low heat until tender.

Let the finished dish brew. After which you can serve goulash with any side dish.

Recipe No. 8 – Beef goulash with sour cream

1. Beef seven hundred grams;
2. Flour one hundred grams;
3. Two onions;
4. Sugar, salt, twenty grams each;
5. Sour cream seventy grams;
6. One hundred grams of butter;
7. Tomato paste one hundred grams;
8. Pepper, herbs, salt.

Preparations

Fry the meat cut into small cubes in a frying pan for ten minutes, then add chopped onion. Fry for another eight minutes, then add flour, and fry for another five minutes. Place the fried meat in a pan, pour a couple of glasses of broth or boiling water, add tomato paste, bay leaf and sour cream, spices and salt. Simmer until done, with the lid tightly closed.

Serve hot, with mashed potatoes or boiled, fluffy rice.

Beef goulash is quite easy to prepare. In order for the dish to turn out tender and tasty, it must be removed from the stove in time. Beef should not be overcooked as it loses its flavor and becomes tough. It is also important to choose the right spices, paprika, pepper; it is also advisable to use peppercorns and bay leaves. The most basic secret of preparing delicious and tender goulash lies in the correct combination of all products. When everything is added in the right amount, the taste of the beef is simply amazing.

Recipe No. 9 – Hungarian beef goulash

Ingredients for goulash;

1. Meat one kilogram;
2. Potatoes one kilogram;
3. Seven onions;
4. Five green peppers;
5. Paprika thirty grams;
6. Four cloves garlic;
7. Pepper and salt to your taste;
8. Vegetable oil two hundred ml.

Ingredients for chipette;

1. Flour one hundred grams;
2. One chicken egg;
3. Five grams of salt.

Cooking steps

Cut all the meat into 2 x 2 cubes.

Peel the onion and chop finely.

Pour oil into a deep saucepan, heat it and fry the onion until transparent. Then reduce the heat, add paprika and mix everything thoroughly.

Add meat, simmer for ten minutes, stirring systematically. Pour a glass of boiling water, bring to a boil, reduce heat and simmer until the meat is completely softened for an hour and a half.

Peel the potatoes and cut into large cubes. Remove the seeds from the pepper and also cut into large cubes.

Then open the lid of the pan and pour eight hundred ml into it. hot water, add salt, chopped garlic, add pepper, potatoes, pepper.

And simmer for forty minutes until the potatoes are ready.

While the goulash is preparing, you need to take care of the chipettes. Take a large bowl, break an egg into it, add salt and whisk everything.

Continue beating and slowly adding flour. The result should not be a thick dough.

Pour boiling water into the pan, bring to a boil and lower all the dough balls into the water; as soon as they float to the surface, cook for a couple more minutes and turn off.

Pour the finished goulash into plates and place the chipette on top. Sprinkle with herbs.