Beef goulash dishes. Microwave beef gravy. To make beef goulash you will need

Today I will cook beef goulash with gravy, just like in kindergarten. There are a lot of goulash recipes and today I will offer you my version.

First you need to buy the right meat. For children, it is better to buy chilled meat without veins and fat, such as the neck or shoulder blade. It will be great if you are lucky and buy veal. How to distinguish veal from beef? There is a pattern: the lighter the color of the meat, the younger the animal. Beef has yellow fat layers, veal has white fat layers.

So, if you have made your choice, let's get started.

To prepare beef goulash with gravy you will need:

Beef - 600 gr;

Onion - 1 piece;

Carrots - 1 piece;

Flour - 2 tbsp;

Tomato paste - 1 tbsp;

Bay leaf;

Sunflower oil - 3 tbsp;

Recipe for beef goulash with gravy:

1. Cut the beef into small pieces. Cubes 1*1 cm, smaller ones are possible.

2. Fry the meat in sunflower oil.

Meat can be different, and the time it takes to cook it may vary - if it is beef, then at least an hour. If the meat is tough, it is better to first boil it until soft, and then fry it. In this case, leave the meat broth - it will be useful for gravy.

3. Add onion.

4. Add carrots. Fry the meat with carrots and onions until the vegetables are ready.

5. Fry the flour in a dry frying pan.

6. Add flour and tomato paste to the meat. Fry for 2 minutes.

7. Add hot water or broth. Add salt to taste. Add liquid, stirring constantly to prevent lumps from forming.

This amount of meat required about a liter of liquid.

8. Simmer for another 10 minutes. 2 minutes before cooking, add bay leaf.

Our delicious beef goulash is ready!

To add some spice to our creation, you can add grated pickled cucumber 15 minutes before the end of cooking (before the flour and tomato paste). Mmm….

You can serve buckwheat or buckwheat as a side dish for goulash. I made mashed potatoes today. You can prepare it like this: peel and boil the potatoes in salted water. Drain the water, but not completely, leaving a little liquid at the bottom. Crush the potatoes thoroughly so that there are no lumps. Add butter and hot milk, add salt if required. Kids love mashed potatoes, and if it comes with goulash... mmm... they will eat it all, and even lick the plate!

Despite the fact that Hungary is considered the birthplace of goulash, Soviet housewives were able to modify this dish so that it truly became our national dish. How to cook delicious goulash in the Russian style?

In Russia, goulash is meat cut into small pieces, cooked in a large amount of thick and flavorful gravy. It is served with a variety of side dishes - rice, potatoes, stewed vegetables and more.

To make the goulash juicy and tasty, you need to carefully choose the meat. If you take beef to prepare goulash, you need to take the shoulder, the flesh of the hind leg or the tenderloin; a very tender goulash is obtained from the kidney part of the hip cut. If you are preparing a pork dish, it is better to take neck or tenderloin; lean, tough parts - loin and ham - are not suitable for making goulash, as in this case the meat will turn out too dry and tough. An important point: the meat must be completely cleaned of films and cartilage; thin layers of fat can be left.

The meat will be more juicy if you fry it a little before stewing. This meat is stewed for at least one and a half hours.

If you want to cook goulash with vegetables, you need to take the same amount of them as you have meat.

Goulash is prepared in a container with thick walls and a bottom, for example, a cast iron pan or a duck pot.

To obtain a thick sauce, you can use starch instead of flour; stir a teaspoon of starch in cold water and, stirring, add the liquid into the dish. If the sauce does not seem as thick as you need, add half a teaspoon of starch in cold water and also add to the goulash.

So, to prepare classic beef goulash, you will need 1 kg of meat. Rinse it under running water, cut into small cubes (about 20 grams), place on a napkin to drain, sprinkle with black pepper. Heat a frying pan, add vegetable oil. Throw the meat into a frying pan, fry until golden brown, transfer the meat to a saucepan or saucepan. To prepare the sauce, you need to take another pan. Pour 2 tablespoons of flour onto it, fry, the flour should acquire a beautiful golden hue. Finely chop 2 onions and the same number of carrots, fry them in the pan in which you fried the meat. Add a few tablespoons of tomato paste and calcined flour to the onions and carrots, mix everything. Add the resulting mass to the meat, add water - it should completely cover the meat, salt and pepper. Simmer the dish over low heat for an hour and a half, remembering to stir the goulash occasionally.

The delicious Hungarian national dish, goulash, fits perfectly into our winter menu. Judge for yourself: hot, spicy, thick soup with pieces of stewed meat, sweet peppers, tomatoes, potatoes and onions - what could be more pleasant and desirable after a long winter walk? Goulash is also good for its simplicity of preparation. However, this simplicity is deceptive. Despite the fact that goulash does not belong to haute cuisine at all, but rather to a simple but satisfying folk cuisine, failure to comply with all the requirements The details and rules for preparing this dish can play a cruel joke on you. And instead of thick, satisfying and so attractively tasty goulash, you will only get boiled meat in sauce. But don't despair! "Culinary Eden" is always ready to help you. Today we invite you to understand all the intricacies with us and remember how to cook goulash.

Like any other truly folk dish, shepherd's soup, which is exactly how the word goulash is translated from Hungarian, is very rich in a variety of cooking recipes. The classic basic goulash recipe is not complicated at all. Finely chopped onions are fried in lard, then beef is added, cut into small pieces, and sprinkled with more and more paprika, which not only serves to give the dish a rich red color, but also acts as a thickener. The meat is stewed until half cooked ness, after which add a little broth or water and add a small amount of spicy vegetables, potatoes and herbs to taste. Literally a couple of minutes before readiness, small pieces of tough dough - chipettes - are added to the dish, which are often perceived Out of habit, I’m like cereal. As soon as the chipettes float to the surface, the dish is ready. But this is just a basic recipe, just the very basis of goulash. But in every region, in every home and every family they prepare their own, special goulash.

What is not used to prepare homemade goulash. The meat part is prepared not only from beef, but also from pork, lamb, turkey and chicken. In addition to potatoes, carrots and tomatoes, sweet and hot peppers, beans and cabbage are added to goulash. Instead of water, a wide variety of broths and wine are often used. And the rich selection of all kinds of spices and herbs will allow you to easily give your goulash its own special, refined taste and aroma.
Today "Culinary Ed" “I eat” found out and wrote down for you the most important tips and secrets that will definitely help even novice housewives and easily tell you how to cook goulash.

1. When choosing meat for your goulash, try turn your attention to the freshest cuts. Brisket, shoulder or flank are best suited for preparing this dish. Try to choose a piece of meat that is evenly covered with a thin layer of fat. In this case, when slicing, you can easily make sure that each piece of meat contains a small piece of lard; this method of slicing meat is especially appreciated when preparing goulash. Do not forget to evaluate the look and age of the animal whose meat you are buying. This is easy to do by looking closely at the color of the fat. The more yellow the lard, the older the animal was, and the tougher and rougher the meat will be in the finished dish. Be sure to press down on the selected piece of meat with your index finger. If the meat is fresh, the hole formed will immediately disappear. And in old, stale, flabby meat, the hole will remain for a long time. Needless to say, such meat is not suitable for our dish?

2. The second most important ingredient in goulash can be safely called paprika. It is this spice that gives the dish a special color and aroma, simultaneously thickening the goulash. The choice of paprika should be approached with all the seriousness of a very important matter. The most suitable type of paprika for goulash is considered to be noble sweet paprika. It has a juicy dark color and a delicate aroma. Red gourmet paprika, distinguished by its brighter scarlet color and sweetish, mild taste, is also a good choice. But pink paprika, like hot paprika, should be used with great caution. These varieties of paprika are distinguished by a lighter pink or yellowish tint and a piquant, spicy taste. In general, when buying paprika, keep in mind that the redder and richer the color of the paprika, the sweeter and more aromatic it will be, and the better it will suit your dish.

3. The best utensil for preparing shepherd's soup is considered to be a good one. thick-walled pot. However, such authentic preparation of goulash these days is found only in Hungarian restaurants, trying to capture the imagination of tourists. For cooking goulash at home, a cauldron, a pan with a thick bottom and walls, or even a deep frying pan are perfect. It is best to choose cast iron cookware, the thick walls and bottom of which allow the prepared goulash to heat up evenly and protect your dish from burning. If you haven’t yet acquired a cast iron casserole, then a good stainless steel pan will work just fine. But it is better to refuse thin-walled and enamel cookware. Goulash in such a container can easily burn, and uneven heating of the prepared dish can negatively affect its taste.

4. Let's try to cook our first beef goulash according to the classic recipe. Wash, remove excess veins and cut into small cubes 600 g. beef, finely chop two large onions, 600 gr. Peel the potatoes and cut into large pieces. Melt 2 tbsp in a cauldron. spoons of pork fat, add onion, and fry until transparent. Then add meat, 1 tbsp. a spoonful of paprika, ½ tsp. caraway seeds and ½ cup water or broth. Bring to a boil and simmer, covered, over low heat for 30 minutes, adding water or broth as needed. After the time has passed, add potatoes to the meat and fill everything with water so that it only covers the vegetables and meat. Bring everything to a boil, simmer for 10 minutes over medium heat, then add 3 tbsp. spoons of tomato paste, salt and red pepper to taste. Mix your goulash thoroughly and simmer over medium heat until the potatoes are cooked. When the potatoes are completely soft, remove the goulash from the heat, cover and let sit for 10 to 15 minutes.

5. V. Pokhlebkin also offers us his recipe for real Hungarian goulash. Slice cubes 600 gr. beef and 300 gr. Luke. Heat 3 tbsp in a casserole. spoons of lard and fry the meat with onions for 10 - 15 minutes over high heat. Then add one liter of boiling water and cook the meat over low heat for one hour. Then add 600 gr. potatoes, cut into large pieces, and simmer all together until the potatoes are ready. When the potatoes are ready, add a tablespoon of flour, lightly stewed in butter and diluted with hot water. Then add three tomatoes, peeled and chopped into thin slices, two finely chopped sweet peppers, one teaspoon of paprika, a pinch of hot pepper and salt to taste. Simmer everything together for another 15 minutes and serve immediately.

6. Excellent goulash is also made from pork. Heat 2 tbsp in a frying pan. spoons of vegetable oil, add two finely chopped onions and fry until slightly golden brown. Then add 1 kg. pork, cut into small cubes or cubes, and a tablespoon of flour. Stir and fry over high heat, stirring frequently, until lightly golden brown. Place the fried meat and onions in a deep saucepan, add 400 ml. water or broth, one teaspoon of paprika, a pinch of cumin and salt to taste. Bring to a boil and simmer, covered, over low heat for 40 minutes. Then add one finely chopped sweet pepper, a pinch of hot pepper, and simmer everything together for another 15 - 20 minutes.

7. Spicy lamb goulash is very tasty and aromatic. In the deep In a frying pan, heat 3 tbsp. spoons of lard, add 600 gr. lamb shoulder, cut into small cubes, and 40 gr. finely chopped smoked bacon. Sprinkle the meat with 2 tbsp. spoons of flour and a pinch of hot pepper. Stir, add two chopped garlic cloves and a pinch of marjoram. Stir again and fry the meat over high heat until golden brown. Reduce heat, add one glass of dry red wine, one glass of hot water, two tomatoes, peeled and cut into thin slices, and salt to taste. Bring the goulash to a boil and simmer over low heat, covered, for 40 minutes. Serve with a side dish of boiled potatoes and fresh vegetables.

8. The original and very tasty goulash with beans is prepared in Texas. Rinse, soak in water for eight hours, boil until tender and drain 400 grams in a colander. red beans. In a cauldron, heat 2 tbsp. spoons of corn oil, add 400 gr. thinly sliced beef and fry for 10 minutes, stirring frequently. Then add two chopped onions and fry everything together for another 5 minutes. Peel and thinly slice four tomatoes. Cut two sweet peppers into strips. Add vegetables to meat and simmer for another 10 minutes. Then add boiled beans, one glass of dry red wine, salt, black and red pepper to taste. Stir and simmer everything together over medium heat until the meat is cooked.

9. Goulash turns out to be unusually aromatic and especially tasty if cook it in ceramic pots in the oven. Cut into small cubes of 250 grams. beef and pork. Finely chop 250 gr. Luke. Cut 100 grams into large pieces. carrots and 500 gr. potatoes. In a deep frying pan, heat 2 tbsp. spoons of vegetable oil, add onion and fry until light golden brown. Then add meat, 1 tbsp. a spoonful of paprika, a pinch of cumin, one chopped clove of garlic, salt and red pepper to taste. Fry everything together over high heat, stirring frequently, until the meat is golden brown. Then add vegetables and two liters of strong meat broth to the meat. Bring to a boil and cook over medium heat for 10 minutes. Remove the goulash from the heat, pour into portioned ceramic pots and bake in an oven preheated to 200⁰ for 50 minutes. Before serving, add one tablespoon of sour cream to each pot.

10. Vegetarians will certainly enjoy the original mushroom goulash. Wash, peel and coarsely chop 600 g. any fresh mushrooms. Finely chop 300 gr. Luke. Cut one sweet pepper into small cubes. In a deep frying pan, heat 2 tbsp. spoons of vegetable oil, add mushrooms and onions and fry until slightly golden brown. Then add 1 tbsp. spoon of flour, stir and fry for another minute. Add bell peppers, one glass of vegetable broth, 2 tbsp. spoons of tomato paste, 1 teaspoon of paprika, salt and red pepper to taste. Simmer everything together over medium heat, covered, for 20 minutes. Remove the goulash from the heat, season with 2 tbsp. spoons of sour cream, stir and let it brew under the lid for 15 minutes. Serve with boiled potatoes.

And on the pages of “Culinary Eden” you can always find even more interesting ideas and proven recipes that will definitely tell you how to cook goulash.

Hello! Today we will prepare the national dish of the Hungarians, which belongs to the category of thick soups. Moreover, before it was done exclusively over a fire in large cauldrons. And the main component is meat and vegetables. Well, guess what I mean?

That's right, this is delicious goulash. Recently I already told you how to cook this, but now I’ll share with you the beef version. I know that many people do not really prefer it because of the dryness and toughness of such meat. But if you know all the secrets, you can end up with very soft pieces with gravy.

In our family, it is customary to serve this food with a side dish, such as tolchonka or pasta. I also try to put more fresh vegetables and herbs on the table.

Honestly, I don’t have any special secrets in the technology of preparing this meat dish. But still there are some nuances. So read everything to the end, I will reveal my “secrets” to you.

So, according to the first option, everything is done very, very simply. The main point is to fry fresh meat in a hot frying pan. This way, you will preserve the juiciness of each piece and stew them faster in the future.

Ingredients:

Beef - 400 gr.;
Onion - 1 pc.;
Vegetable oil - 3 tbsp. spoons;
Flour - 1 tbsp. spoon;
Tomato paste - 2 tbsp. spoons;
Salt, pepper - to taste.

There is nothing superfluous in the composition. You can also add carrots if you wish.

Cooking method:

1. Rinse the meat well under running water and dry. Take a large onion and peel it.

2. Now cut the fillet into medium pieces and the onion into half rings.

3. Crack the pan. Pour in vegetable oil and add meat and onions.

4. Mix everything well.

5. Then salt and pepper the mixture.

6. Fry over medium heat until the flesh changes color.

7. Then turn up the heat a little and simmer until all the liquid has evaporated.

8. Turn on high heat and fry the meat until golden brown. But watch the onions so they don't burn.

10. Stir the mixture and heat well for 2 minutes.

11. Pour 1.5 cups of clean and cold water into a saucepan. Bring to a boil, stirring the contents occasionally.

12. Let everything boil for 10-12 minutes.

13. Taste the liquid, add salt if necessary. You can also add bay leaves and fresh chopped herbs. Cover everything with a lid and turn off the heat. Let the dish brew and then serve with any side dish or vegetable salad.

How to cook goulash with gravy like in a cafeteria

And now I’ll tell you a very terrible secret). In order to get the food according to USSR standards, you need to add vodka. And don’t be afraid, it won’t give any aftertaste, but it will soften the meat.

Ingredients:

Beef - 1 kg;
Onions - 1 pc.;
Vegetable oil - 50 ml;
Vodka - 50 ml;
Paprika - 1/2 teaspoon;
Tomato sauce - 200 gr.;
Garlic - 1 clove;
Bay leaf - 1 pc.;
Salt, pepper - to taste.

Cooking method:

1. Rinse beef or veal under running water, remove excess fat and veins. Cut into cubes.

2. Peel the onion and also wash it under cold water. Cut into medium slices.

3. Take a saucepan, or better yet a cauldron, and put it on the fire. Pour in vegetable oil and add meat cubes. Fry them over high heat. Stir constantly.

4. As soon as the pieces acquire a golden hue, salt and pepper them. Add the onion, reduce the heat and fry until the onion is golden brown.

5. Now pour vodka and stir. Let everything boil for about 5 minutes. Next, fill everything with water (150 ml), cover with a lid and simmer over low heat for 45-60 minutes.

6. About 15 minutes before the dish is ready, take a clean and dry frying pan and place it on a hot stove. Add flour, stir and fry until yellow. And then dilute the flour in a small amount of water so that there are no lumps.

This is done so that the gravy turns out thick and not liquid.

7. When the meat becomes soft, add tomato paste, pour in the diluted flour and add bay leaf and paprika. Mix everything well and cover with a lid. Bring to a boil, reduce heat and simmer for another 10 minutes.

8. Turn off the heat and let it brew for a while.

Delicious recipe for goulash with prunes

Ingredients:

Beef - 500 gr.;
Onion - 2 pcs.;
Carrots - 1 pc.;
Sour prunes - 150-200 g;
Tomato paste - 1 tbsp. spoon;
Salt, pepper - to taste;
Bay leaf - 2 leaves;
Soda - 0.5 teaspoon;
Dill, parsley - to taste;
Sunflower oil - for frying.

Cooking method:

1. The meat needs to be washed and dried, and the veins cut off. Then cut into cubes.

Secret! To make the beef soft, pour baking soda into a plate with chopped pieces and stir. Leave to stand for 40-50 minutes.

2. While our meat component is infused, peel the carrots and cut into cubes.

3. Cut the onion into half rings.

4. Rinse the prunes well. If it is very large, then cut it into pieces.

5. Heat a frying pan with vegetable oil and fry the onions and carrots for 5 minutes. Add tomato paste and fry for another 5 minutes.

6. By this time, our meat has already infused, and it needs to be thoroughly washed under running water to remove any remaining soda. Then fry the pieces separately in a hot frying pan until golden brown.

8. 10 minutes before readiness, add prunes, salt and pepper to taste. Mix everything well and simmer for another 20 minutes. Add bay leaf and finely chopped herbs.

Cooking beef goulash like in kindergarten

And for those who loved going to kindergarten and remember how delicious the food was there, I have prepared the following video story. No extra products, and the quality depends on the large volume.

You will need: beef, onion, tomato paste, flour, salt, pepper, sunflower oil, bay leaf.

Goulash with gravy in a slow cooker

But if I’m lazy, or urgently need to prepare a hearty dinner, then I call my favorite slow cooker to help. Not only will it do everything quickly, but you also don’t have to worry about the softness of the beef, since this device stews everything with a bang.

Ingredients:

Beef - 700 gr.;
Onion - 2 pcs.;
Tomato paste - 70 ml;
Garlic - 1 clove;
Vegetable oil;
Water - 200 ml;
Salt - to taste;
Seasonings - to taste.

Cooking method:

1. First of all, prepare the fillet: rinse and cut into medium pieces.

2. Peel the onion and cut it into cubes.

3. Either chop the garlic with a knife or pass through a garlic press.

4. Place meat and onions in the multicooker bowl.

5. Now add garlic, tomato paste, salt and seasonings. Pour in vegetable oil and water.

6. Stir everything well.

8. After the time has elapsed, open the valve and release steam. Open the lid and start eating).

Step-by-step recipe for gravy with mushrooms and sour cream

This option is a ready-made solution for a complete meal. Plus meat with mushrooms is always very tasty. You can take any mushrooms to suit your taste, but you can replace the sour cream with cream.

Ingredients:

Beef - 500 gr.;
Fresh porcini mushrooms - 300-400 gr.;
Dried boletus caps - 3-4 pcs.;
Onions - 1 pc.;
Fresh thyme - to taste;
Sour cream - 1-2 tbsp. heaped spoons;
Flour - 1 tbsp. spoon;
Fresh parsley - to taste;
Salt - to taste;
Pepper - to taste;
Olive oil - for frying;
Butter - for frying.

Cooking method:

1. First of all, prepare the meat. Rinse it under running water and dry it. Cut out the veins.

2. Cut the pulp into small cubes.

3. Place the pieces into a hot frying pan with vegetable oil and fry them until browned on all sides. At this point, add your favorite seasoning.

4. Place the fried pieces into a saucepan and fill them with hot water so that it slightly covers the contents. Set the heat to medium and simmer until the meat is tender.

5. Meanwhile, start cooking mushrooms. Caps of dried mushrooms need to be soaked in boiling water, change the water and cook them for 15 minutes after boiling.

6. Clean the porcini mushrooms from dirt.

8. Fry the onion in olive oil, then add porcini mushrooms and fresh thyme, and add salt. Fry for a few minutes, and then pour in one ladle of the broth from the dried mushrooms.

9. Add the dried mushroom caps and pour the remaining mushroom broth over everything. Simmer over medium heat for 10 minutes.

10. Add stewed mushrooms to soft meat, salt and pepper the mixture. Mix well and simmer for another 10 minutes.

11. Meanwhile, take a clean cup and dissolve the flour with a little cold water. Add sour cream to this and mix well. Pour this sauce into the boiling stock. Bring to a boil and cook for 2 minutes, stirring constantly.

12. Turn off the heat and add chopped fresh herbs. Stir and pour into plates.

Bon appetit!

How to cook soft beef goulash in the oven

Ingredients:

Beef - 700 gr.;
Carrots - 1 pc.;
Onion - 2 pcs.;
Broth - 1 tbsp;
Spices - 1 tbsp. spoon;
Vegetable oil - for frying;
Salt - to taste.

Cooking method:

1. Cut the meat into pieces.

2. Cut the onion into half rings.

3. Peel the carrots and cut into thin cubes.

4. Salt the meat, add spices and stir.

5. Then fry it in a frying pan for 10 minutes.

7. Place the fried foods into pots. Pour the broth into the frying pan and bring it to a boil.

8. Fill the pots 3/4 full with hot broth. Preheat the oven to 180 degrees, place our preparations and simmer for an hour.

9. Sprinkle the finished dish with fresh herbs.

Friends, that's all for today. All the recipes turned out to be simple and delicious at the same time. The main thing is not to reduce the time for stewing and do not forget about pre-frying, then the meat will be 100% soft. And don’t be lazy to prepare side dishes and salads for this meat “soup”.

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Beef is a tasty and healthy meat that contains a minimum of fat and a fairly large amount of iron. It makes excellent sauces that go well with most side dishes. Each housewife has her own recipe for beef gravy.

There is no need to explain to those who have been involved in the culinary arts for several years 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 tender pieces of meat and a sauce with a bright, rich taste.

Beef – gives a strong broth. The gravy based on it turns out to be very aromatic.

This type of meat requires long simmering 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, and served with stewed vegetables.

The dish will not only become tastier, but will also gain juiciness. Thanks to the versatility of the sauce, the tastes of all family members will be satisfied. You can serve different side dishes with the same 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 will need a piece weighing 500-600 grams.

The meat should be washed with cold water and patted with paper napkins or a towel. Particular attention should be paid to the cutting method. To make the pieces juicy, do not cut them too small. The meat is cut across the grain into cubes with a side of 2 cm.

Place the beef in a fairly hot 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 retain the juice inside. The meat will end up very tender.

During frying, a lot of liquid is released from the beef. It is necessary that it all evaporates, otherwise there will be pieces of curdled scale in our gravy.

Add a finely chopped onion to the fried beef. For this volume you will need one large or two medium turnips. 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. Stir the beef and tomato mixture thoroughly. While they are simmering over moderate heat, prepare the gravy.

Dissolve a tablespoon of flour in half a glass of cold water. 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 heat to maximum. Add salt and pepper to taste. Stir until the dish boils, then cover with a lid. Place on the lowest heat. Simmer for at least 1.5 hours. Leave the finished goulash turned off for another 15 minutes. The gravy will infuse, thicken, and acquire a rich taste.

The main secrets of preparing delicious goulash are as follows:

we use fresh meat without hard films and cartilage;
To keep the pieces juicy, fry them first;
salt draws liquid from the meat, so add it only at the end;
beef turns out juicy when it simmers over low heat for a long time.

We hope these tips help you prepare a decent meal.

Beef goulash with gravy recipe in Hungarian

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 side dish. Yes, in fact, traditional Hungarian goulash is not exactly what we used to mean by this word.

To prepare a thick soup, more water is required, so to make the broth rich, you need to add a bone to the meat tenderloin.

You don't have to use only beef on the bone. You can replace a small amount of pulp with it. One good bone will be enough for the whole dish.

What you will need besides beef:

bulb;
large carrots;
bell pepper;
ripe tomato;
potato;
greenery;
garlic;
caraway;
red pepper;
peppercorns;
salt.

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

Cut half a kilogram of beef 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 large. To prevent anything from burning, stir constantly.

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

Tomatoes give the broth a special taste. You should choose ripe, fleshy fruits with minimal moisture content. If you can’t find any, it’s better to replace them with canned ones. Take five large tomatoes and peel them. To remove the skin from fresh tomatoes, they are doused with boiling water and immersed in cold water. Place whole tomatoes on top of the roasted meat, 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 low and leave the soup to simmer under the lid for 30 minutes.

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

The dish should be allowed to simmer for about half an hour. When the potatoes become soft, add finely chopped herbs to 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 filling and thick.

Beef gravy like in kindergarten

This dish uses minimal seasonings. It is important to cook the meat properly to create a delicious beef gravy.

Take half a kilo of pulp. Cut into not very thin cubes. Fry in a frying pan with onions and carrots. Cut the whole onion into cubes. Grate half the carrots.

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

Turn up the heat and let the broth boil. Be sure to stir constantly so that no lumps form. When everything finally bubbles, turn down the heat and leave covered for another 10 minutes. Let's turn it off. Delicious meat gravy, just like in childhood, is ready.

Beef gravy with mushrooms

How to prepare beef and mushroom gravy? Everything is extremely simple. This incredibly tasty dish consists of a minimal amount of ingredients.

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

The total weight 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 and add it to taste.

The meat was slightly fried. Let's add champignons to it. They don't need to be washed, just cleaned. Take 3-4 pieces of mushrooms. Scrape off the top shell with a knife. Cut into thin slices and send to the meat.

Cover the frying pan with a lid. Place on low heat. Simmer until done for about an hour, adding water as the juice evaporates.

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

Cream should not be boiled, otherwise it will separate. Turn on moderate heat and stir the dish constantly. The cream will thicken, and as soon as it starts to bubble, turn off the stove, cover the meat with a lid and leave for 20 minutes. We have created a fragrant gravy with a delicate creamy taste that everyone will simply love!

Beef goulash with sour cream

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

Let's take about 500 grams of beef. You don’t need to fry it for a long time, just simmer it lightly over high heat. Add onions as desired. Although even without it the gravy turns out quite decent. If you do add onions, fry them at the very beginning, and then add meat to it. For our amount of beef, half a large onion will be enough.

The meat is poached, add sour cream to it. Any fat content, but preferably no less than 15%. Place 4-5 large heaped spoons onto the frying surface. You can pour in half a glass of water. Mix well. Salt. Leave covered until ready. The meat needs to be stirred periodically. The sour cream sauce is not very liquid, so we do without flour.

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

Georgian beef goulash

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

Georgian goulash is quite thick. There is no 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.

Let's take half a kilogram of tender veal pulp. Cut into large cubes. Add onion, chopped into half rings. In total we will need two small turnips.

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

Heat a frying pan with a small amount of oil. Add the aromatic marinade and turn up the heat. After most of the juice has evaporated, add a couple of finely chopped garlic cloves to the veal. Don't forget to stir the meat constantly.

After the garlic, add seasonings. Take one teaspoon each 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 place in a frying pan. Turn up the heat. Mix. We are waiting for it to boil. We reduce it. Simmer with meat for another 30 minutes.

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

At the end, cut two different colored sweet peppers into cubes. Let's take half from each. Simmer the peppers together with the goulash for another 3-5 minutes.

At the end, we decorate with herbs - dill and parsley, pouring them into a common cauldron. Stir the dish, cover, turn off the heat. Let the goulash sit for about 20 minutes before serving. When it is finally ready, you can put it on plates, enjoying the incomparable aroma.

Beef gravy in the microwave

Oddly enough, meat can also be cooked in the microwave. If handled skillfully, it will also turn out soft and appetizing. This dish will take much less time, because it does not require frying anything separately.

Place everything at once in a microwave-safe bowl:

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

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

We'll get it out when the time runs out. Mix and put it in the microwave again, setting it to a lower power, reducing it by 30% of the maximum. We will cook for another 10 minutes. We won't open it right away. Let him be satisfied. This way you can quickly prepare a simple beef gravy for pasta.

We will need:

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

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 shredded 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 evaporates. Add salt, pepper, crushed garlic and tomato paste. Fill with water or broth. Stir the dish. Close the lid. We set the “Quenching” mode and the time for 1.5-2 hours. This cooking method also deserves attention. Beef gravy in a slow cooker turns out to be quite tasty.