Beef goulash with gravy. Step by step recipe with photos. Step by Step Beef Goulash with Gravy Recipe Delicious Beef Gravy

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 for 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 peppers 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 medium 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, in my opinion, white flour gives goulash taste, some dubious. Therefore, for goulash, I fry flour.

Everything is very simple: we take a frying pan, put it on fire, heat it, pour wheat flour into a DRY frying pan (WITHOUT OIL) 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 leftovers to a glass jar with a lid, for the next preparation of goulash, this is over if you cook it more than once a year.

Fried flour gives beef goulash not only thickness, but a very pleasant piquant taste, unlike ordinary 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 mashed tomatoes (optional)

Step 7. We put the fried flour in the beef goulash 7-10 minutes before the 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!

Enjoy your meal!

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 chicken fillet goulash is prepared simply and quite quickly. 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!

Enjoy your meal!

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 we 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! Enjoy your meal!

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. it 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 sweet peppers. 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!

Enjoy your meal!

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!

Enjoy your meal!

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

The most tender meat melting in your mouth with a thick fragrant gravy - hardly anyone can refuse such a combination! Traditional goulash belongs to the national Hungarian cuisine, where it is served as a thick soup of beef pieces stewed with smoked bacon, carrots, potatoes, onions and paprika. By frying meat with bacon and flour, the dish turns out to be fragrant, very rich and fatty.

About the recipe for beef goulash with gravy

About beef goulash with gravy (a recipe with a photo is attached with details), it is not at all necessary to know the details in order to love and cook often. And yet it is curious that in different parts of the world goulash is prepared differently and is mainly served not as a soup, but as a second meat course in a rich sauce. The beef turns out to be very fragrant and tender, and the thick gravy goes well with all kinds of side dishes, in particular with rice and mashed potatoes.

For cooking, beef tenderloin or young veal is suitable, with a minimum number of veins and muscle tissue. Instead of tomato paste, you can put fresh tomatoes in the gravy and add roasted bell peppers and celery to enhance the flavor. In a word, the taste of the dish can be safely adjusted, for example, add your favorite spices or put a couple of pinches of sugar if you want to remove the sourness of tomato paste. Greens for serving should not be spared, finely chopped parsley, dill, green onions, cilantro or basil will only enhance the taste of goulash, make the dish brighter and more vitamin.

Ingredients

• beef 500 g
• onion 2 pcs.
• carrots 0.5 pcs.
• vegetable oil 2 tbsp. l.
• wheat flour 2.5 tbsp. l.
• salt 1.5 tsp
• dried basil 2 chips
• a mixture of ground peppers 2 chips.
• water 3 tbsp.
• bay leaf 1 pc.
• tomato paste 2 tbsp. l.
• fresh dill 1 tbsp. l.

Recipe for beef goulash with gravy

1. Chop the onion into thin half rings, cut the carrot into a medium cube. We wash the meat in cold water and be sure to dry it with a paper towel so that no moisture remains on the surface, which prevents the formation of a beautiful golden crust. We remove all the veins, if any, and then cut the beef into a medium cube - the standard size for goulash is 3x3 cm or 4x4 cm, the weight of each piece is about 30 grams. If cut larger, the meat will stew for too long, and if it is cut too small, then its taste will not be so pronounced in the gravy.
2. 
   Heat up a deep frying pan and add 2 tbsp. l. vegetable oil and put the beef in it. We fry the meat over high heat without a lid for 3-5 minutes on each side - this method of quick frying will allow you to “seal” all the valuable juices inside, the crust will grab and become ruddy, which will make the goulash tender and juicy. Do not add salt during cooking!
3. 
   In the same pan where the beef was fried, sauté the onion for 2-3 minutes - it will absorb the aroma and taste of the meat juice that remains from frying. As soon as the onion becomes soft, add wheat flour to the pan, mix quickly. The toasted flour will give the goulash a nice smoky flavor and also make the gravy thicker and richer.
4. 
   Reduce the heat to low and continue to fry for another 2-3 minutes - the flour should become light caramel in color, acquire a sweet nutty flavor. Put the fried beef in the pan with the onions.
5. 
   Pour cold water - it should completely cover the contents of the pan. Add salt, a mixture of ground peppers, bay leaf and basil. Stir, bring to a boil and cover the pan with a lid. Stew the beef at a low boil for 30 minutes, not forgetting to stir from time to time with a wooden spatula.
6. 
   Add carrots, previously diced, mix again and simmer for another 30 minutes - during this time, carrots and meat will reach full readiness. The goulash should flake easily when pressed with a fork. If the beef is "old" and tough, the stewing time should be increased. The water will evaporate during cooking, it can be added if necessary.
7. 
   At the end of cooking, add tomato paste and finely chopped dill. Stir and simmer for no more than 5 minutes - if the gravy is overcooked, the tomato paste may lose its color.
8. The result should be a soft and fragrant goulash with a thick gravy. The onion will completely dissolve, giving off its aroma and sweetish taste to the sauce. Carrots will keep their shape perfectly and give a delicious look to the dish. Tomato paste will color the gravy in a rich color and add a slight sourness.

Serve hot beef goulash with gravy, sprinkled with finely chopped herbs. Mashed potatoes or rice are great as a side dish.

On a note:

• Instead of tomato paste as a gravy for beef goulash, the recipe calls for the use of fresh tomatoes - in this case, they should be scalded with boiling water, peeled and chopped in a blender (or on a grater). Add at the end of cooking, simmer with meat for 10 minutes.
• If desired, 1 clove of garlic, passed through a press, can be added to the gravy at the final stage of cooking - it will give the dish a special aroma and taste.

Goulash: recipes

A simple recipe for making beef goulash with tomato and flour. Sufficient enough and tasty dish for the whole family with a photo and video recipe.

1 h 30 min

165.8 kcal

4.75/5 (4)

Sunday lunch is a wonderful occasion to chat with relatives, pamper them with something tasty and satisfying. You can't do without meat here. goulash frombeef according to our recipes - one of the most successful options for a meat dish to please everyone at the table. It's traditional hungarian dish, which has become the hallmark of this country. And not in vain! Goulash is a delicious aromatic meat with gravy that goes well with any vegetable side dish.

Classic beef goulash recipe

With our step by step goulash recipe, you will learn how to make the most delicious beef goulash with gravy to taste, as in kindergarten. And you can easily make it at home. Let's start with the right meat. AT classic recipe we use fresh beef without streaks. If you have frozen meat, then you need to defrost naturally on the middle shelf of the refrigerator.

One deep frying pan, cutting board, sharp knife and grater.

Ingredients

Cooking

1. Beef cut into cubes or oblong sticks of medium size.
   
2. We put a deep frying pan on the maximum fire. Add some sunflower oil and heat it well. Put the pieces of meat in the pan and fry for about 2 - 3 minutes.
3. Roasting beef pieces to a golden color allows the meat to remain juicy inside and at the same time have a crispy crust.
   
4. finely chopped onion and send to the pan to the meat and fry with the meat until the onion is soft.
   
5. We rub carrots on large cells of the grater. We send it to the meat and onions, simmer until soft. We add spices, in our case it is paprika, chili and basil.
   
6. Sprinkle flour over meat and vegetables. Mix everything well and simmer for a couple of minutes.
7. Dilute in one glass of meat broth tomato paste. To this add the minced garlic.
   
8. Pour the meat broth with tomato and garlic. Cover the pan with a lid and simmer over medium heat for about an hour.
   
9. 15 minutes before the end of cooking, toss Bay leaf and chopped dill. Salt to taste.
   

Innings

Our goulash is ready. Serve hot to any side dish, For example, pasta can be cooked as a side dish. You can sprinkle with herbs. Eat with pleasure!

Beef goulash with prunes

In order to diversify this dish, I suggest cook it with prunes. Goulash will acquire a delicate sour-sweet taste, and you will again be able to delight your loved ones and friends with your culinary delights.

• Cooking will take- 1,5 hour.
• Servings- approximately 5.
• For cooking you will need: one deep frying pan, cutting board, roaster, sharp knife and grater.

Ingredients

• beef shoulder- 600 g.
• Onion- 1 onion.
• Prunes(pitted) - 15 pcs.
• medium carrot- 1 PC.
• Wheat flour– 60
• Ketchup- 2 tablespoons.
• Allspice- 3 peas.

• Bay leaf- 2 pcs.
• Garlic- 2 cloves.
• Salt- 0.5 teaspoon.
• dill greens- 3 branches.
• – 35
• meat broth(or just drinking water) - 1 glass.

Cooking

1. Washed and paper towel dried beef we cut pieces of medium size.
   
2. We put the sliced ​​\u200b\u200bpieces in a hot pan with sunflower oil and fry until golden brown. We do not add salt, water and spices yet.
   
3. Onion and garlic chop as finely as possible with a knife, and rub the carrots on large cells of the grater. Fry the vegetables in sunflower oil in a separate pan until golden brown.
   
4. We put the fried pieces of beef in the duck bowl and put the browned vegetables and the spices we have chosen (bay leaves, allspice) here. After mixing, cover with a lid and 30 minutes simmer.
   
5. While the meat and vegetables are being stewed, we fry flour in a pan until a characteristic golden color and pour in the meat broth. If it is not at hand, feel free to replace it with vegetable broth or water. We mix everything thoroughly. We put the pre-washed prunes in the chicken and simmer for 15 minutes.
   
6. 15 minutes after adding prunes pour the flour dressing into the duck bowl and simmer another 15 minutes. Before the end of cooking, about 3 minutes, add ketchup. At the end of cooking goulash, cover it with a lid and let it stand for 15 minutes.
   

Innings

Serve goulash hot for puree or another side dish with gravy and chopped herbs. We set the table and eat with pleasure!

A simple recipe for beef goulash with sour cream

• Cooking will take- 1,5 hour.
• Servings- about 4.
• For cooking you will need: one deep frying pan, cutting board, heavy-bottomed saucepan, sharp knife and grater.

Ingredients

• beef shoulder- 400 g.
• Light beer- 150 ml.
• Wheat flour– 60
• Refined sunflower oil– 35
• Salt- 1/2 teaspoon.
• Sour cream (low fat)- 4 tablespoons.

Beef is a tasty and healthy meat that contains a minimum of fat and a fairly large amount of iron. Based on it, excellent sauces are obtained, combined with most side dishes. Every housewife has her own recipe for beef gravy.

Those who have been engaged in culinary art for more than a year should not explain how important it is to observe all the subtleties of preparing this dish. Beef is a demanding product, but with a certain approach, it produces the most delicate meat pieces and a sauce with a bright, rich taste.

Beef - gives a strong broth. The gravy based on it is very fragrant.

This type of meat requires a long languishing over low heat.

During the cooking process, the maximum amount of flavoring substances passes into the sauce.

Beef gravy is truly versatile. It goes well with most traditional side dishes. It can be combined with different types of pasta, mashed potatoes, rice, buckwheat and other cereals, served with stewed vegetables.

The dish will become not only tastier, but also juicy. Thanks to the versatility of the sauce, the tastes of all family members will be satisfied. You can serve different side dishes with one gravy. This will save time when people with different preferences gather around the table.

Classic beef goulash with gravy

For traditional goulash, you should choose pure beef pulp. There should be no veins or cartilage. To prepare a dish for the whole family, you need a piece weighing 500-600 grams.

The meat should be washed with cold water, soaked with paper napkins or a towel. The method of cutting should be given special attention. To make the pieces juicy, they should not be cut too small. The meat is cut across the fibers into cubes with a side of 2 cm.

We put the beef in a sufficiently heated frying pan with vegetable oil. Fry over high heat, without a lid, stirring constantly. The cubes should turn white as quickly as possible. The presence of a light shade will indicate that the meat protein has coagulated. A dense shell on the surface will keep the juice inside. The meat will end up being very tender.

During roasting, beef releases a lot of liquid. It is necessary that it all evaporate, otherwise there will be pieces of curdled scale in our gravy.

Add finely chopped onion head to the fried beef. For this volume, you will need one large or two medium turnips. We fry everything together, still without a lid, stirring occasionally until the onion softens.

Next, add three tablespoons of tomato paste to the meat. Instead, you can use ketchup, but then at the end you should reduce the amount of spices and salt. Mix well beef and tomato paste. While they are simmering over moderate heat, prepare the gravy.

Dissolve in half a glass cold water a tablespoon of flour. Pour the mixture into a large bowl and add two cups of liquid to it. Instead of filtered water, you can use meat broth. The flour should be dissolved in advance so that it does not form lumps.

Pour the prepared gravy over the roast. Turn up the fire to the max. Add salt and pepper to taste. Stir until the dish boils, then cover with a lid. We put on the smallest fire. Simmer for at least 1.5 hours. We leave the finished goulash turned off for another 15 minutes. The gravy will infuse, thicken, acquire a rich taste.

The main secrets of making delicious goulash are as follows:

• we use fresh meat without hard films and cartilage;
• so that the pieces retain their juiciness, they are pre-fried;
• salt draws liquid out of the meat, so we add it only at the end;
• beef is juicy when it is simmered for a long time.

We hope these tips will help you prepare a decent meal.

Beef goulash with gravy Hungarian recipe

Traditional Hungarian goulash is not a gravy, but a real soup. The dish is somewhat different from the usual first one in that it turns out to be thicker. But it is absolutely independent and does not require any additional garnish. Yes, in fact, traditional Hungarian goulash is not quite what we used to mean by this word.

To prepare a thick soup, more water is required, therefore, in order for the broth to turn out to be rich, you also need to add a bone to the meat tenderloin.

It is not necessary to take only beef on the bone. You can replace it with a small amount of pulp. One good bone for the whole dish will be enough.

What you need besides beef:

• bulb;
• large carrots;
• Bulgarian pepper;
• ripe tomato;
• potato;
• greens;
• garlic;
• caraway;
• Red pepper;
• peppercorns;
• salt.

The soup is cooked in a deep bowl with a thick bottom. Here we fry all the ingredients, then simmer after adding water until cooked.

We cut the beef with a volume of half a kilogram into large pieces. Fry in a small amount of vegetable oil with the addition of two medium onions, cut into half rings. All this time the fire should be big. Stir constantly so that nothing burns.

From vegetables, we still need large carrots and three sweet bell peppers. Cut them into cubes and add to the meat. We still simmer over high heat.

Tomatoes give a special taste to the broth. You should choose ripe, fleshy, with a minimum moisture content of the fruit. If there are none, it is better to replace with canned ones. Take five large tomatoes, and peel them from the skin. To remove the skin from fresh tomatoes, they are doused with boiling water and dipped in cold water. Place the whole tomatoes on top of the meat roast, or cut them into large pieces.

Add one and a half liters of hot water and a spoonful of tomato paste. As soon as the broth boils, reduce the heat to a minimum, and leave the soup to simmer under the lid for 30 minutes.

By the end of cooking, put three potato tubers, cut into cubes, 3-4 chopped garlic cloves, salt, five peas of black and allspice, a pinch of cumin, a little hot pepper.

The dish should be allowed to sweat for about half an hour. When the potatoes become soft, throw finely chopped greens into the broth and turn off the heat. Let's let the soup brew.

The taste of goulash will be very rich. You don’t have to add sour cream or mayonnaise to the dish. Thanks to potatoes and vegetables, it will be very satisfying and thick.

Kindergarten beef gravy

For this dish, a minimum of seasonings is used. It is important to properly fry the meat in order to get a delicious beef gravy.

We take a pound of pulp. Cut into not very thin slices. Fry in a pan with the addition of onions and carrots. Dice the whole onion. Grate half a carrot.

Pour about half a glass of water and simmer the meat until tender. At the very end, add salt and filling. Gravy for beef goulash is made from 200 grams of water, an incomplete tablespoon of flour, the same amount of tomato paste and sour cream. Mix everything together and pour into the meat fry.

We add fire, let the broth boil. Be sure to stir constantly so that no lumps form. When everything finally bubbles, reduce the heat and leave covered for another 10 minutes. Let's turn it off. Delicious meat sauce as in childhood is ready.

Beef gravy with mushrooms

How to cook beef gravy with mushrooms? Everything is extremely simple. This amazingly delicious dish consists of a minimum amount of products.

There is one important condition. Ingredients must be selected with all responsibility, the final result depends on their quality. The recipe includes such an expensive component as cream, which is not worth saving on. We need a product of maximum fat content, at least 20%.

The total mass of beef or veal is 400-500 grams. We cut it into thin long pieces. Add half a head of onion, chopped into cubes, and fry in a small amount of olive or sunflower oil. Sprinkle with ground black pepper, put it to taste.

The meat was a little browned. Let's add mushrooms to it. They do not need to be washed, only cleaned. Take 3-4 pieces of mushrooms. Scrape off the top shell with a knife. Cut into thin plates and send to the meat.

Close the roast with a lid. We put on a small fire. Simmer until cooked through for about an hour, adding water in the process as the juice evaporates.

At the end, salt and pour cream. They should not completely cover the meat. Our amount of beef will require about a glass of dairy product.

Cream must not be boiled, otherwise it will stratify. Turn on moderate heat, constantly stir the dish. The cream will thicken, and as soon as it starts to bubble, we extinguish the stove, cover the meat with a lid and leave it for 20 minutes. We got a fragrant gravy with a delicate creamy taste, from which everyone will be delighted!

Beef goulash with sour cream

Sour cream with meat juice forms a pleasant combination. Meat stewed in a fermented milk product acquires an unprecedented tenderness. Even as dense as beef becomes juicy and soft. This dish can be given to children who do not like chewing tough meat.

Take about 500 grams of beef. It does not need to be fried for a long time, it is enough to lightly simmer over high heat. Add onions as desired. Although without it, the gravy is quite decent. If we still put the onion, then fry it at the very beginning, and then add meat to it. Half a large onion will be enough for our amount of beef.

The meat was stewed, add sour cream to it. Any fat content, but preferably not less than 15%. We spread 4-5 large spoons with a slide on a roast. You can add half a glass of water. Mix well. Salt. Leave covered until done. Meat should be stirred occasionally. The gravy from sour cream is not very liquid, so we do without flour.

The amount of sour cream can be changed at your discretion. If you want more gravy, add more. During a long stew, sour cream will lose its sourness, the gravy will acquire a delicate taste.

Georgian beef goulash

Georgian cuisine is liked by those who love a thick rich taste. Her traditional dishes are prepared with a lot of spices. Cilantro or coriander is an integral part of the proposed dish, like many others from this Caucasian cuisine.

Georgian goulash is quite thick. It does not contain gravy in the traditional sense. But by adding a large number of tomatoes, the dish turns out juicy. It can improve the taste of any side dish.

Take half a kilogram of tender veal pulp. Cut into large cubes. Add the onion, chopped in half rings. In total, we need two small turnips.

Put the meat in a bowl, add salt and add 4 large spoons of adjika. Knead the mixture, leave to marinate for half an hour.

Heat up a frying pan with a little oil. We lay out the fragrant marinade and add fire. After most of the juice has evaporated, add a couple of finely chopped garlic cloves to the veal. Don't forget to keep stirring the meat.

After the garlic, add seasonings. We take one teaspoon of dried cilantro, black pepper and suneli hops. Stir the mixture again. Leave covered over low heat for 15-20 minutes.

Grind 4 tomatoes in a blender and put in a pan. We add fire. We mix. Waiting for it to boil. We decrease. Simmer with meat for another 30 minutes.

Open the lid, add hot pepper powder on the tip of a knife, add salt, leave for a couple of minutes.

At the end, we cut into cubes two multi-colored sweet peppers. We take half of each. Stew peppers with goulash for another 3-5 minutes.

At the end, we decorate with greens - dill and parsley, falling asleep in a common cauldron. Stir the dish, close, turn off the fire. Let the goulash stand for about 20 minutes before serving. When it is finally ready, you can arrange it on plates, enjoying the incomparable aroma.

Microwave beef gravy

Oddly enough, meat can be cooked in the microwave. With skillful handling, it will also turn out soft and appetizing. It will take much less time to make such a dish, because for this you do not need to fry anything separately.

We put everything at once in a microwave bowl:

• 500 grams of veal, cut into small pieces;
• a small onion, chopped into cubes;
• two tablespoons of softened butter;
• two tablespoons of tomato paste;
• a couple of laurel leaves.

Salt, pepper, pour a glass of water. Cover with a lid and put in the microwave. The dish is cooked at maximum power for 15 minutes.

We'll get it when the time is up. We mix and send it to the microwave again, setting a lower power, reducing it by 30% of the maximum. Let's cook for another 10 minutes. We won't open right away. Let satiate. In this way, you can quickly prepare a simple beef gravy for pasta.

We will need:

• 500-700 grams of meat;
• large bulb;
• two tomatoes;
• one Bulgarian pepper;
• stalk of celery;
• three tablespoons of tomato paste;
• two glasses of water or broth;
• two cloves of garlic;
• salt, pepper to taste;
• vegetable oil for frying.

We cut the meat into large cubes. Turn on the frying mode on the multicooker. Pour some oil into the bottom of the bowl. We send the meat there and cook it until the color changes.

Add chopped and chopped vegetables. The pieces should not be made too small, and it is better to cut the tomatoes into large slices.

Fry again until some of the water has evaporated. Add salt, pepper, crushed garlic and tomato paste. Fill with water or broth. We stir the dish. We close the lid. We set the "Extinguishing" mode and the time is 1.5-2 hours. This method of preparation also deserves attention. Beef gravy in a slow cooker turns out to be very worthy of taste.

Many people like goulash with thick rich gravy more than regular goulash in thin sauce. And it’s not difficult to prepare it at all, just a couple of additional steps. We offer you a recipe for goulash with gravy, which can be prepared from both pork and beef.

Ingredients:

Meat (pork or beef)– 600-800 grams

Onion- 75-100 grams (1-2 small onions)

Carrot- 80-100 grams (1 piece of medium size)

Wheat flour- 1-2 tablespoons

Sour cream- 1 tbsp.

tomato paste- 1-2 tablespoons

Spices: salt, ground black pepper, bay leaf, dill (optional).

How to cook goulash with gravy

1. Peel and grate the carrots (cut into strips or cubes).

2 . Peel and chop the onion.

3 . Defrost the goulash meat and remove the veins. By the way, when buying frozen meat, be sure to pay attention to the color of the ice. If it is pink, it means that the meat has been frozen twice and may be harmful to health.

4 . Cut the meat into small pieces (1-1.5 cm). Softer and more tender goulash is obtained from pork tenderloin, shoulder blades and neck. Beef is less fatty, so in order to make beef goulash soft, the meat needs to be cooked a little longer (1-1.5 hours) than pork.

5 . Put carrots and onions in a hot frying pan with vegetable oil and fry a little. Then add meat and spices (except salt), mix.

6 . Fry the meat with carrots and onions over high heat for about 10 minutes, stirring regularly. This is done so that the meat, having absorbed the aroma of vegetables, seals it inside along with its own juices. In the future, the goulash will turn out juicy and tender, because when stewing, all the juices will be inside each piece.

Add 1-1.5 cups of water, reduce the heat to a minimum and cover with a lid. Simmer the goulash until the meat is tender, about 30-60 minutes.

7 . In the meantime, prepare the gravy for the goulash. Mix half a glass of cold water with flour and sour cream. Add tomato paste as desired.

8. When the meat is ready, you need to pour the sauce for gravy into the pan in a thin stream, constantly stirring. Now it's time to salt. It is advisable to salt the goulash at the very end of cooking, then the meat will be softer.

9 . Simmer until thickened for 5-10 minutes. Add greens (optional).

Delicious goulash with gravy is ready

Enjoy your meal!

Goulash

Such a dish as goulash came to us from Hungary, however, a little modified. Goulash is generally a traditional Hungarian soup, necessarily in the composition, which includes meat. Even from the name of the soup, and it translates as "meat dish" - literally, it is already clear what main ingredient is needed to prepare it. Goulash, by its nature, is a rich and very thick soup, which was necessarily cooked on an open fire in a large cauldron, the food of shepherds grazing cows, so veal or beef is also needed in the traditional Hungarian goulash recipe. And already in the domestic expanses, the dish was transformed into an excellent hot meat dish with gravy, which can be garnished with pasta, and any porridge, and boiled, stewed potatoes.

Traditional soup recipe - goulash:

• Boneless meat, veal or beef pulp.
• Salo bacon.
• Potatoes.
• Onion.
• Pepper is sweet paprika.
• Tomato paste or fresh tomatoes, boiled for a few minutes in boiling water.
• Flour.
• Greens were already used in later versions of the recipe - parsley.

The dish was prepared in the field, so it was fragrant and incredibly rich, nutritious, which was necessary to get enough before the shepherd's work for the whole day. So, two dishes are needed: a frying pan or a smaller cauldron, as well as a large cauldron, in which everything is brewed and reached its readiness.

It is necessary to fry potatoes on bacon fat, slowly adding steamed tomatoes or tomato paste to it. While the potatoes are boiling in the tomato, paprika is added, a little water. Everything boils and cooks until half cooked, now the most important thing is falling asleep flour. It is necessary to put flour in a thin stream, stirring so that the potatoes do not stick to the bottom of the cauldron. Now you need to have all the products completely ready.

The cauldron, in which goulash soup will be prepared, must be put on fire, having drawn water into it. Put potatoes with tomatoes and flour there, cook.

Now you need to fry the meat in pieces, adding onions to it. No other fat was used. On high heat, meat with onions reached readiness, became ruddy and golden. Add the meat to the soup, cook until thickened, stirring constantly. Now the products are stewed together, absorbing juices and aromas, which will eventually please any stomach.

This is the kind of food, tasty and fragrant, that the Hungarians ate. Now goulash is rarely used as a soup, but even today there are an incredible number of variations on the theme of goulash and its excellent, varied recipes. True, now it is increasingly being called the familiar and closer word to us - meat stew.

Varieties and variations of goulash

Now there are so many goulash recipes that this dish can go to any table, for everyone: both a meat-eater and a vegetarian, both a dieter and a fan of fatter food, both for a child and an adult. You can cook goulash in a cauldron and in a pan, a saucepan on the stove or in a container in the oven, microwave, steam and slow cooker. Goulash can also be cooked in bread, served as a first, second course and snack. As the hostess would like.

• Pork goulash with gravy.
• Beef and veal goulash with gravy.
• Goulash from chicken and other poultry.
• Mushroom goulash.
• Soy goulash.

Although the word goulash itself encourages us to put meat in it, resourceful housewives use what is at hand, products that are more suitable and liked by the household.

The best goulash recipes

What is mushroom goulash worth, which does not include meat, there is not even a hint of meat products. This dish is perfect for people who do not eat meat.

Mushroom goulash, vegetarian: Ingredients

• Champignons large - 700 g
• Carrots - 3 pcs.
• Onion - 2 pcs. It is better to choose large onions, so it tastes better.
• Flour - 150 grams
• Sweet pepper, Bulgarian - 1-2 pcs. It all depends on the size, the larger the fruit, the better. It is preferable to use red, it is both sweeter and looks very beautiful in the dish.
• Tomato paste - 5 tbsp. l. As for pasta: you can choose according to your own taste, the one that you use more often. Very tasty tomato sauces, especially sweet and spicy.
• Tomatoes - 5 pcs. If there is no pasta, or tomatoes are more to your taste, take them. True, you have to use more seasonings.
• Salt, black pepper, basil, ground paprika, a mixture of herbs - whatever you like.
• Sunflower oil - for frying.

How to cook mushroom goulash

You need a large deep frying pan, cauldron or pan. We cut all the ingredients into large squares, pour over the tomatoes with boiling water and remove the skin from them (if you use them). In a frying pan, you need to simmer the onion over low heat, then put the carrots. It is unnecessary to make a big fire, since the vegetables are cut into large pieces, but we don’t need them to be raw in the middle and burnt on the outside.

Pepper can be added to carrots and onions when the vegetables are already a little spiced. Stir and cover. Now you can add mushrooms, just mix everything, you can add a little oil and make the fire a little more. Stew the mixture of vegetables for 15 minutes, and then put the pasta or tomatoes, mix, add seasonings. Fill with water after 20 minutes.

After 10 minutes, you can add a little more water and pour in the flour, stirring constantly, without leaving the goulash unattended. Now put the minimum fire, slightly open the lid. After 30 minutes, the dish is ready.

Veal or beef goulash with gravy and vegetables: Ingredients

• Beef pulp - 500 grams. Choose the pulp carefully, as this determines how juicy the meat will be. The back part fits perfectly, the shoulder blade is just as good.
• Fat - 200 g
• Onion - 3 pcs.
• Egg - 1 pc.
• Tomatoes - 4 pcs.
• Potato - 5 pcs.
• Garlic - 6-7 teeth.
• Sweet pepper, Bulgarian - 2 pcs.
• Ground paprika and salt, black peppercorns and cumin.
• Flour - 150 grams.
• Parsley greens - 1 bunch.
• Walnuts - 7 pcs. kernels.

How to cook goulash with vegetables

The lard should be cut into small squares and put in a frying pan, put on a small fire. When the fat is already melted, add the onion cut into half rings - stirring, fry until golden brown.

Cut the meat into small squares. Mix the seasonings in a bowl and rub the meat well with them. Put the prepared beef in a saucepan and fill it halfway with water, put on medium heat.

The potatoes should also be cut into cubes, and after 30-40 minutes put to the meat, without stirring. Then the mode of sweet peppers in cubes, after 20 minutes, adds to the pan to the meat and potatoes. If the water boils away, add another half cup.

Now cut the tomatoes into thin slices. Put them in a saucepan with meat and vegetables, fill everything with water, cover with a lid and leave to simmer over low heat, stirring the ingredients occasionally.

Now we will make the so-called dumplings. It is necessary to pour flour into a bowl, add crushed garlic egg. Salt everything, put finely chopped parsley, mix until a homogeneous dough is formed. Now make small balls. To keep the dough from sticking to your hands, soak your hands in cold water.

20 minutes before the goulash is ready, put the dumplings, mix gently. The balls will be ready 5 minutes after dipping. Cover and let the goulash brew for about 1 hour.

Chicken goulash with gravy: Ingredients

• Chicken fillet or brisket - 1 kg.
• Garlic - 1 head.
• Carrot - 3 pcs.
• Onion - 2 pcs.
• Fatty sour cream (not cream) - 200 g.
• Tomato paste or tomato sauce - 3 tbsp.
• Salt, bay leaf and ground black pepper.
• Flour - 2 tbsp. l.
• Sunflower oil or lard for frying - if you want a tender dish, take vegetable oil, if more saturated - lard.

How to cook chicken goulash with gravy

Like any other dish, goulash should be prepared by cutting the ingredients. Take a fillet or breast, rinse and remove the film, if any. Now cut the bird into small pieces, and fry it for 5 minutes over high heat in lard or oil. In the meantime, the mode of carrots with onions - circles or squares, as you like more.

When the chicken has already begun to brown, put the chopped vegetables in the pan, reduce the heat, add oil if necessary. As you know, carrots are very fond of oil, so it can be quickly absorbed.

Now take the tomato sauce and mix it with seasonings and sour cream, add all this to the pan 20 minutes after laying the vegetables. Mix everything, make a small fire and gradually add flour, mix again and cover with a lid.

After 15 minutes, add water to cover all the ingredients to the top. Mix everything, cover again. Simmer, stirring occasionally so that the flour does not burn. Add bay leaves 20 minutes before done. Chicken goulash is cooked faster than any other, the main thing is to stir and turn it off in time so that the meat does not become too dry and bland.

Pork goulash, original: Ingredients

• Pork - 700 grams. For goulash, the neck is most suitable.
• Soy sauce - 5 t.l.
• Onions (you can use regular white onions, but it is better to buy leeks). - 2 pcs.
• Salt, cinnamon, sugar and pepper, ground ginger.
• Flour or starch - 3 tbsp.

How to cook goulash with soy sauce

Heat half a glass of water in a saucepan and melt the sugar in it. Pour in sunflower oil and heat everything to a boil, stirring. Put the onion there, fry over medium heat. Put in all the seasonings.

Cut the meat into cubes, rinse. Add to the mixture with seasonings and onions, the fire is strong. Fry for 10 minutes, stir, do not reduce the fire. After 10 minutes pour soy sauce and water (so that the meat is completely covered). Make the fire small, cover with a lid, let it simmer for 40 minutes.

After the required time, add flour. If using starch, dilute it in half a glass of water. Add to meat, stir constantly. Goulash will be ready in 30-40 minutes.

A few cooking tips:

• If you are cooking pork or beef goulash, add a little cognac or red wine with the carcass. So the meat will be much juicier and softer. You can also marinate the pieces before cooking in mineral water.
• Before stewing the meat, be sure to fry for a few minutes until crusty. So it will not be soft, but it will retain its aroma.
• It is better to put salt at the end of cooking, so the meat will be soft, and not bland and hard.