Beef goulash with gravy: recipe

Beef goulash with gravy: recipe

Beef goulash with gravy is a recipe from our youth, beloved by everyone and very tasty. But goulash is considered a Hungarian dish and was originally prepared as a soup. We have already changed it to a second course group, which is served with a side dish.

What kind of meat is best to use to make beef goulash? Choose fresh meat from young animals, without streaks and a huge amount of fat.

The perfect choice would be sliced, neck or shoulder. Frozen meat will also work. If you are going to cook from frozen, remember that it will be easier to cut the meat when it is not yet completely defrosted. You can thicken the well-known gravy with flour or starch dissolved in cool water.

Traditional beef goulash

Here is a traditional recipe. With its help, you will cook juicy and soft meat in a thick red-brown gravy, which will go perfectly with any side dish: porridge, mashed potatoes or pasta. Use a thick-walled high frying pan in which you can fry the meat and stew it.

It will be useful for you:

• Beef - 800 g;
• Onions - 2 medium pieces;
• Sunflower oil - for frying;
• Flour - 2 -3 tbsp;
• Salt - to taste;
• Bay leaf - 2 pcs.;
• Ground dark pepper - to taste;
• Water - as much as needed;
• Tomato juice - 0.5 cups/fresh tomatoes - 2-3 pcs.

Manufacturing:

1. Wash the meat, remove films, if any. Cut the meat into 2 x 2 cm cubes.
2. Peel and finely chop the onion.
3. Heat the oil in a frying pan. Fry the meat over high heat until a crust forms. This way all the juiciness of the meat remains sealed inside.
4. Add onion and cook until soft.
5. In another dry frying pan, fry the flour until it has a pleasant, slightly brownish color. Turn off the heat and pour the flour into another container, because left in a hot pan, it can burn.
6. Push the meat to the edge of the pan, pour in a couple of tablespoons of oil and add flour. Stir to prevent the formation of lumps. Pour in tomato juice or add freshly grated tomatoes. Stir everything.
7. Season with salt and pepper to your taste, throw in a couple of bay leaves.
8. Pour water in such a way that it almost completely covers the surface of the meat. Simmer for 40-50 minutes over low heat under the lid.

Beef goulash with gravy in a slow cooker

It will be useful for you:

• Beef - 400 g;
• Onion - 2 pcs.;
• Tomato - 3 pcs.;
  Water - 0.4 - 0.5 l.;
• Garlic - 2 cloves;
• Reddish hot ground pepper - 0.5 tsp;
• Sunflower oil - for frying;
• Salt - to taste;
• Cumin - 1 tsp;
• Greenery is for decoration.

Manufacturing:

1. Rinse the meat under running water, pat dry with a cardboard towel, remove films and excess fat, cut into small pieces of similar size and shape.
2. Cut the onion into half rings.
3. Turn the multicooker to fry mode and heat the oil in the bowl. Fry the meat immediately with onions for 3-5 minutes. Add reddish pepper, cumin and salt. Squeeze the garlic through a press.
4. Pour in water so that it covers the surface of the meat by 3 cm. Cook in stewing mode for 1 hour. Open the lid and taste the meat. If you find it too harsh, simmer for another 10-20 minutes. Make sure there is enough water, if it has evaporated, add a little water.
5. Serve the finished dish hot with your favorite side dish. Garnish with chopped herbs.

Beef goulash with gravy and vegetables

It will be useful for you:

• Beef - 0.6 kg;
• Potatoes - 0.4 kg;
• Tomatoes - 3-4 pieces;
• Carrots - 1 pc.;
• Bell pepper - 1 pc.;
• Flour - 4 tablespoons;
• Onion - 1 pc.;
• Sour cream - 30 g;
• Tomato paste - 1 tablespoon;
• Garlic - 2 cloves;
• Bay leaf - 2 pcs.;
• Ground dark pepper and salt - to taste;
• Sunflower oil - for frying;
• Greenery is for decoration.

Manufacturing:

1. Peel the onion and cut into half rings. Rinse the meat with water, remove films and excess fat. Cut into small cubes.
2. Cut the bell pepper and carrots into small cubes, and the potatoes into larger cubes. Cut the garlic crosswise into slices. Scald the tomatoes with boiling water, remove the skin and grate on a large grater or finely chop.
3. In a hot frying pan, fry the onion in oil until it turns golden. Add the meat to the onion, salt and pepper according to your taste. Fry over high heat. The crust that appears on pieces of meat will seal all its juices.
4. Fry the flour in a dry frying pan, mix with sour cream and tomato paste. Add to meat, stir.
5. Pour water so that it covers the meat. Simmer over low heat with the lid closed for an hour.
6. Add carrots, bell peppers and potatoes. There should be enough water so as not to cover the vegetables. They should be stewed, not boiled.
7. Cook for 15 minutes, add garlic, bay leaf and cook for another 5 minutes.

Garnish the finished dish with chopped herbs. Serve with mashed potatoes, to which add a few spoons of gravy.

Beef goulash is not only a tasty, but also a healthy dish in limited quantities. After all, eating beef helps strengthen the walls of blood vessels, bones and muscles, maintain a sufficient level of hemoglobin and reduce cholesterol levels (Insoluble in water, soluble in fats and organic solvents.) in the blood (the internal environment of the human and animal body) , because it contains all amino acids and iron necessary for the body.

Traditional beef goulash with gravy

Traditional beef goulash with tomato sauce. I remember the taste of this goulash from my youth. Mother prepared such a dish from time to time and constantly made a huge amount of gravy for it, so that there was enough not only for the meat, but also for the side dish. Well, at the moment this dish remains vital - after all, goulash can be served with various side dishes and with each of them it will be perceived as a new dish. You don't have to add onions. Or, to make the gravy more uniform, when the meat is ready, you can remove it from the frying pan and rub the gravy and onions through a sieve.

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Ingredients and how to cook

ingredients for 6 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 2 hours

Step-by-step production

Step 1:

Prepare the ingredients. For beef goulash with gravy we will need: beef pulp, onion, tomato paste or tomato sauce (optional), water, flour, bay leaf, dark ground pepper, salt.

Step 2:

Wash the beef, dry it with cardboard towels and cut into medium cubes.

Step 3:

Peel the onion and cut into small cubes.

Step 4:

Heat vegetable oil in a deep frying pan. Stirring, fry the meat over high heat until golden brown.

Step 5:

Place chopped onion in the pan with the meat. Fry together, stirring, for about 5 minutes over medium heat.

Step 6:

Sprinkle the meat and onions with flour, salt and pepper and mix thoroughly. Fry for about 3 minutes more.

Step 7:

Add tomato sauce to the meat. Mix everything quickly.

Step 8:

Pour water into the pan. It may be more or less than the amount indicated in the recipe. The main thing is that it actually completely covers the meat. Mix everything thoroughly. Add bay leaf.

Step 9:

Simmer the goulash over low heat, covered, for about 1.5 hours.

Goulash is the first dish that came to us from Hungarian cuisine. It is a rich, hearty soup with a huge amount of meat and vegetables.

But for us it has undergone changes and when we hear the word “goulash”, we imagine this kind of meat, first fried and then stewed with gravy. In our country this is considered a second course.

It is usually served with boiled rice, mashed potatoes or pasta. These are the most common and delicious side dishes.

Instead of beef, you can use pork pulp. In this case, you need to stew the meat less - 1 hour will be enough for you.

5 good beef goulash recipes

The meat will turn out surprisingly tender, fragrant and tasty.

1. Hungarian beef goulash

Ingredients

• 1 kg beef;
• 1 sweet reddish pepper;
• 1 onion;
• 5 cloves of garlic;
• 2 tablespoons vegetable oil;
• 1 bay leaf;
• ¾ teaspoon salt;
• ¼ teaspoon ground black pepper;
• 3 tablespoons paprika;
• 300 ml beef broth (can be from a cube) or water;
• 3 tablespoons of tomato paste.

Manufacturing

Cut the beef into medium pieces with sides 3-4 cm, peppers and onions into small cubes. Pass the garlic through a press.

Heat the oil in a deep frying pan or saucepan over medium heat. Fry onions and peppers for 5-6 minutes. Add bay leaf and garlic, leave to cook for another 1 minute.

Place the beef in the pan with the vegetables. Sprinkle with salt, black pepper and paprika. Fry for another 5 minutes, stirring constantly. Then add broth and tomato paste. Bring to a boil, cover and simmer over low heat for 1.5–2 hours.

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2. Soviet-style beef goulash

Ingredients

• 500 g beef;
• 1 onion;
• 1 tablespoon vegetable oil;
• 2 tablespoons butter;
• 2 tablespoons flour;
• 1 teaspoon of tomato paste;
• 1 liter of water;
• 1 bay leaf;
• salt and pepper - to taste.

Manufacturing

Cut the beef into medium pieces with sides approximately 3 cm, and the onion into half rings.

Heat vegetable oil in a deep frying pan or saucepan over medium heat. Brown the meat until golden brown, then add the onion and cook for another 6-7 minutes.

In a separate pan, melt the butter and fry the flour until coffee brown. Add tomato paste and simmer for another 1–1.5 minutes. Pour in 2 tablespoons of water and stir until no lumps remain.

Place the meat in an unstained saucepan or deep frying pan. Pour in tomato sauce, remaining water, add bay leaf, salt and pepper. Cover with a lid and simmer over medium heat for 1.5 hours.

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3. Beef goulash with carrots and celery

Ingredients

• 500 g beef;
• 2 onions;
• 1 carrot;
• 1 celery stalk;
• 1 clove of garlic;
• 1 sprig of greens - for serving;
• 3 tablespoons paprika;
• 1 tablespoon oregano or marjoram;
• ½ teaspoon cumin;
• 1 teaspoon salt;
• 1 tablespoon vegetable oil;
• 3 tablespoons flour;
• 1 bay leaf;
• 3–4 peas of aromatic black pepper;
• 120 ml reddish wine;
• 1 liter of beef broth (can be from a cube) or water.

Manufacturing

Cut the beef into medium pieces with sides 3–4 cm, onions, carrots and celery into small pieces. Pass the garlic through a press. Chop the greens.

Mix the meat with paprika, oregano, cumin and salt. Cover with film and refrigerate for 20–30 minutes.

Heat the oil in a deep frying pan or saucepan over medium heat. Sauté the onion, carrots and celery for 5-7 minutes. Then add the beef, sprinkle with flour and cook until golden brown, stirring constantly.

Add bay leaves and peppercorns to the meat and vegetables. Pour in wine and broth. Make sure all the beef is covered with liquid. If not, add little water.

Bring to a boil, cover and simmer over medium heat for approximately 1.5 hours.

Serve with herbs and side dish of your choice.

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4. Beef goulash with potatoes and carrots

Ingredients

• 700 g beef;
• 1 carrot;
• 5–6 small potatoes;
• 2 onions;
• 2 teaspoons butter;
• 1 teaspoon cumin;
• 2 tablespoons paprika;
• 2 tablespoons flour;
• 1 teaspoon salt;
• 1 pinch of ground pepper;
• 500 ml beef broth (can be from a cube) or water;
• 2 tablespoons of tomato paste.

Manufacturing

Cut the beef into small pieces with sides approximately 3 cm, carrots and potatoes into large pieces. Chop the onion.

Melt the butter in a deep frying pan or saucepan. Fry the onion for 3-5 minutes, season with cumin and paprika.

Sprinkle the beef with flour, salt and pepper. Then place it on the onion and cook for 2-3 minutes.

Pour in broth with tomato paste, add potatoes and carrots. Stir and bring to a boil. Then close the lid and simmer over medium heat for 1.5–2 hours.

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5. Beef goulash with bacon

Ingredients

• 1 kg beef;
• 3 onions;
• 1 lemon;
• 2-3 sprigs of greenery - optional;
• 1 teaspoon salt;
• 1 tablespoon flour;
• 100 g bacon;
• 6 cloves of garlic;
• 1 tablespoon vegetable oil;
• 2 tablespoons of tomato paste;
• 2 tablespoons sweet paprika;
• 1 teaspoon ground cumin;
• 4 bay leaves;
• 1,200 ml water.

Manufacturing

Cut the beef into medium pieces with sides approximately 4 cm, and the onion into small pieces. Remove the zest from the lemon and grate it on a small grater. Chop the greens.

Salt the meat and sprinkle with flour, stir. Chop the bacon and garlic with a knife or in a food processor.

Heat the oil in a deep frying pan or saucepan over medium heat. Add beef in a single layer and brown for 6-8 minutes, stirring constantly. You may have to divide the meat into two parts ahead of time and fry each separately. This will allow the pulp to cook moderately. Place everything on a plate.

In the remaining oil in the pan, fry the bacon and garlic for about 3-4 minutes. Pour in tomato paste and simmer for 1-2 minutes.

Place beef, paprika, cumin, bay leaf, zest into the prepared sauce and pour in 1 liter of boiling water. Cover and cook for 1 hour over medium heat. Then add the onion, the remaining hot water and keep the goulash on the fire for another 30 minutes.

Beef goulash with gravy

Cooking: 50 minutes

Beef goulash with gravy is a tasty, satisfying and nutritious dish, but for those who simply love to eat tasty food, it is perfect.

The smell of meat goulash can make few people feel indifferent, so lovers of this dish can be found in any home.

Choosing beef for goulash

We choose lean beef for goulash, and preferably fillet, apple or sliced ​​beef. These parts of beef are softer and after heat treatment they become very tender.

A good beef fillet does not have coarse veins that remain tough even after a long stew.

Therefore, take your time when buying meat and choose it correctly so that the final dish tastes as it should.

Do you understand how delicious mushroom goulash is?

Ingredients

• Beef – 500 g
• Onions – 1 pc.
• Tomato paste – 1.5 tsp.
• Wheat flour – 1 tbsp. l.
• Vegetable oil – 2 tbsp. l.
• Water – 250 g
• Bay leaf – 1 pc.
• Salt – 7 g
• Dark ground pepper – 2 pinches

How to cook beef goulash with gravy

Cut the beef fillet into large but thin pieces.

In some recipes, the beef is cut into long strips, but here it’s up to you to decide what will be more convenient and tastier for you.

First fry the meat over high heat in vegetable oil.

Salt the beef and add a little pepper so that the taste of the meat becomes more expressive.

Cut the onion into quarter rings.

Add the cooked onion to the beef and fry everything together for another 5 minutes, so that the onion becomes the most rosy.

Add flour to the meat in a frying pan, reduce heat, stir a couple of times so that the flour coats the meat perfectly.

Add tomato paste to the beef, add water and simmer over low heat until the meat is soft.

The beef goulash with gravy will be ready in 50 minutes, you just need to simmer it over low heat so that the gravy doesn’t boil over.

5 minutes before cooking, add bay leaf to improve the flavor of the gravy.

You can serve the finished goulash with your favorite side dish and herbs.