Step-by-step recipes for making classic beef goulash: basic with tomato paste, with sour cream and tomatoes in a slow cooker, with three types of sweet peppers, with hot peppers and basil, as in the dining room

Grade
recipe

Time
(min)

Servings
(people)

In 100 grams of finished dish

12 gr.

11 gr.

Carbohydrates

171 kcal.

Option 1: Classic Beef Goulash Recipe

Beef goulash is a Hungarian dish that is loved in almost all countries of Western and Eastern Europe. In Hungary, goulash is always prepared from beef; juicy, boneless parts are selected. Our hostesses have been familiar with this recipe for a long time; they also cook it with gravy and vegetables. Boiled rice, potatoes, pasta, cereals and cereals can serve as a side dish. Cooking does not require any special culinary skills. The main thing is to make the beef soft and tender, literally melting in your mouth. We will show you how to do this.

Ingredients:

• five hundred grams of beef;
• onion head;
• carrot floors;
• one tbsp with a slide of flour;
• two tablespoons tomato paste;
• a bunch of dill with parsley;
• three tablespoons grows oils;
• paul tea l cook salt;
• floor chayn l hammer black pepper.

Step-by-step recipe for classic beef goulash

For goulash, beef is taken necessarily without bones, only the pulp. It is desirable that there are no fat and layers.

Rinse the pulp, cut into small pieces.

We heat a deep frying pan with butter, send the chopped beef flesh to it and cook over high heat, stirring constantly. We need a golden crust to appear, and the juice is sealed inside.

While the beef is fried, peel and finely chop the onions. Add to the pan as soon as the beef is golden.

Quickly clean, wash and grate half of the carrots. Add to meat and onions, mix and fry for another three minutes.

Sprinkle all the ingredients in a skillet with flour and mix vigorously. Saute for another minute and add tomato paste. Stir well with a spatula.

Now we need to fill everything with water so that it covers all the ingredients. Stir and simmer for forty minutes on low heat. Close the lid.

After the specified time, we check the beef for softness, if the meat has not yet reached, mark another twenty minutes.

The pieces of beef should be tender, juicy, and melt in your mouth.

Rinse and chop the herbs, transfer to the goulash, season with spices and stir. We close the lid and mark for another five minutes.

So, an appetizing and aromatic goulash is ready. Serve with your favorite side dish and gravy.

Option 2: A quick recipe for the classic beef goulash

If you have a multicooker, cook goulash in it - the finished dish will be more aromatic and healthier due to the coating of the device and its tightness. Plus, we will spend less time cooking. We only need to prepare the ingredients, combine them in turn in a bowl, and then just turn on the desired program and go about our business.

Ingredients:

• seven hundred grams of beef pulp;
• a quarter of a kg of sour cream;
• two onions;
• three cloves of garlic;
• one carrot;
• one bulg pepper;
• three tomatoes;
• leaf of lavrushka;
• spices.

How to Quickly Make Classic Beef Goulash

Rinse the beef pulp, chop it into pieces with a knife and send it to the multicooker bowl.

We do not pour oil, immediately turn on the Baking program, set the timer for half an hour and simmer the juicy pieces.

Stir occasionally with a wooden or silicone spatula.

Free the onions from the husk, chop finely. Peel the carrots from the top layer, grate coarsely, and push the garlic through a press.

We send everything to the multicooker bowl, stir and wait for the sound signal.

Rinse the tomatoes, scald and remove the skin. Pass through a blender. We clean the sweet peppers from seeds and fibers, cut into cubes.

So, half an hour has passed, add tomatoes and peppers along with sour cream and spices. Place the bay leaf.

Pour in a glass of water, stir the contents of the bowl and select the Stew program. We timed an hour and a half and go about our business.

During this time, the beef will become very soft, and the gravy will become aromatic and tasty.

When the beep sounds, open the lid and smell this divine scent. Serve with your favorite side dish.

Option 3: Classic beef goulash with three types of sweet peppers

Bell peppers make the goulash juicier. To make the dish brighter and more effective, use peppers of different colors: red, green and yellow. Add spices and sour cream.

Ingredients:

• seven hundred grams of beef shoulder;
• two large onions;
• three cloves of garlic;
• three bell peppers of different colors;
• two tablespoons grows oil;
• tea l cumin;
• tea l paprika hammer;
• salt and pepper to taste;
• two hundred grams of sour cream.

Step by step recipe

Why do we take a scapula? So that a small amount of fat makes the goulash more satisfying and juicy. Cut off the excess, leave a little, wash the meat and cut into pieces.

Peel the onion and garlic from the husk, chop finely. Remove seeds from sweet peppers and cut into thin strips.

You can cook goulash in a cauldron or a saucepan with a thick bottom, and ducklings will do. Pour oil into a container, heat up and start frying pieces of beef over high heat.

When the meat has a golden crust, take out and put in a bowl.

In the same fat and oil, fry the onion with garlic and bell peppers. It will take us about seven minutes. Remember to stir occasionally with a spatula.

Now put the pieces of meat back, add the spices, salt and pepper indicated in the recipe. Pour in two hundred milliliters of boiling water, stir everything.

We close the container with a lid and simmer for about forty-five minutes. We reduce the fire to the minimum.

When the goulash is almost ready, add the sour cream and stir. Simmer for a couple more minutes when everything does not boil again.

Serve hot with a side dish.

Option 4: Classic beef goulash with hot pepper and basil

If you do not like spicy foods, replace hot peppers with sweet ones. Paprika is often added to goulash, it gives a special flavor. Add basil to dill and parsley, it perfectly complements most dishes.

Ingredients:

• eight hundred grams of beef;
• bulb;
• three carrots;
• three tablespoons of flour;
• three tablespoons grows oils;
• two tablespoons tomato paste;
• two leaves of lavrushka;
• half tea l paprika;
• tea l red pepper;
• two cloves of garlic;
• half a teaspoon of salt;
• one glass of broth or water;
• three sprigs of basil;
• three sprigs of dill and parsley.

How to cook

Rinse the beef, cut into small slices.

We put a cauldron or duck on the fire, pour oil and heat it over high heat. Add the beef and fry for three minutes, without reducing the heat.

Finely chop the onion and add it to the meat. Stir and cook until the onion is soft.

We peel and coarsely rub the carrots, send them to the cauldron and continue to cook until soft.

Rinse basil, chop. Transfer to a cauldron, add paprika and red pepper. Stir with a spatula.

Add flour, stir and cook for another two minutes.

Dissolve tomato paste in broth or water. Press the garlic through a press and add there. Mix everything and pour it into the cauldron.

Close the lid and reduce heat. We cook for about an hour.

Chop the dill with parsley and place in the goulash after the indicated time. Add bay leaf and stir everything.

Season with salt and pepper and simmer for another five minutes. Then remove from heat and let it brew.

Do not forget to take out the bay leaf before serving, we no longer need it.

Option 5: Classic beef goulash like in a dining room

Oh, what goulash they used to cook! If you happen to visit canteens of the times of the USSR, then you will surely agree that there was an amazingly delicious and tender beef goulash. We will try to repeat and prepare a delicious treat for the whole family. It is better to cook in a cauldron or duck, a saucepan with a thick bottom is also suitable.

Ingredients:

• one kg of beef;
• large onion head;
• fifty ml grows oil;
• a shot of vodka;
• half tea l paprika;
• two hundred ml of water;
• three tablespoons tomato paste;
• clove of garlic;
• leaf of lavrushka;
• salt and pepper.

Step by step recipe

We take beef without pits, cut off excess fat, veins and cut into small chunks.

Cut the peeled onions into thin quarters of rings.

We put the cooking container on the fire, pour oil and heat it up.

First, we start to fry the beef slices. The fire must be strong, we need a golden brown color.

Transfer the onion to a container, salt and pepper to your taste and continue to fry until the onions are golden brown.

Pour in a glass of vodka and wait until the alcohol has completely evaporated. This is done to soften the meat.

Pour in two-thirds of a glass of water, cover and simmer over low heat for another hour.

We take another frying pan, do not pour oil. Add flour and dry until golden brown. Pour an almost full glass of water and stir until all the lumps are dissolved.

Stir the tomato paste in a glass of water and pour it into the goulash along with the flour mass. Sprinkle in the paprika, add the bay leaf, chopped garlic and stir.

Close the lid and cook for another ten minutes after boiling. Then you can turn off the heat and serve the goulash to the table.

Goulash is translated from Hungarian as "shepherd". It was the shepherds who were the founders of this delicious meat dish. It was prepared from simple products that they usually took with them on the road. They cooked the dish over the fire in a large pot suspended over the fire. The traditional Hungarian dish has survived to this day and has become an integral part of the menu in home cooking and in restaurants in different countries. The meat dish is especially important in cool autumn and frosty winter, when the lack of vegetables and fruits gives way to meat dishes. The whole family enjoys goulash.
How to make delicious goulash? The recipe is based on meat. Today it can be anything: beef, pork, poultry. Recipe making delicious goulash very simple. Any housewife can cook it, even with little cooking experience or a woman whose time is scheduled by the minute.

How to make delicious beef goulash

To prepare goulash, you will need the following ingredients:

Beef pulp - 1 kg;
Carrots - 1 pc. small size;
Bulb onions - 1 pc. preferably large;
Seasoning - paprika, salt, pepper to taste, bay leaf - 1-2 leaves;
Flour - 1 tbsp. l. thicken the sauce.

Cooking process:

Before you start cooking, you need to choose the right meat base. It is better to choose fresh and young meat, so it will cook faster, for example, veal. But you can take frozen meat, after defrosting it. It is necessary to transfer the meat from the freezer to the refrigerator in advance so that it is completely defrosted.
The first step is to prepare all the ingredients. We cut the meat into pieces, preferably in the form of cubes, but this depends on the preferences of the hostess. Then finely chop the onion, the larger it is, the tastier and richer the dish turns out. Carrots can be cut into cubes, cubes, or coarsely grated.

In order to give the sauce the correct consistency, it is necessary to introduce flour into it, first fry it in a dry frying pan. This can be done just before adding.
We start the cooking process. We need a cauldron or saucepan with a thick bottom. We put the container on fire, add a little vegetable oil. As soon as the oil is warmed up, put the meat into the cauldron. The meat should be slightly browned on all sides. Important: it is advisable to fry the meat in sufficiently heated oil, otherwise the meat will miss the juice and begin to cook in a simple way.

The next step is to add water. For the process to become correct, it is necessary to add boiling water, about a liter, so that the liquid covers the meat. Together with boiling water, add seasoning: bay leaf, pepper, fragrant, wait for the boil and close the lid. The meat should be stewed over low heat for about 40 minutes. If the meat is a little old, the time should be increased to 1 hour.

While the meat is being cooked, we start cooking vegetables. In a separate hot frying pan in vegetable oil, sauté vegetables: onions and carrots. Fry the vegetables a little, add flour, mix thoroughly so that no lumps form. The sauce is almost ready.
After the stewing time has elapsed, add the sauce. When all the ingredients are together, the dish must be salted and cooked for another 15 minutes.
Well, the delicious and appetizing goulash is ready.

How to make delicious pork goulash

For those who prefer pork, there is a great and quick recipe. In terms of preparation, it practically does not differ from the first recipe, only meat broth can be added instead of boiling water. Some foodies use dry white wine. This adds spice to the dish and gives it a special taste.

So, we need:

Pork (preferably the neck part) - 1 kg;
Carrots - 1 pc. large;
Onions - 1 pc. large head;
Spices - pepper, salt, bay leaf, paprika;
Flour - 1-2 tbsp. l.
Cut the pre-washed meat into pieces and fry in oil in a cauldron or saucepan with a thick bottom. After frying, add boiling water or hot meat broth, spices and cook for 40 minutes.
Saute vegetables in a separate frying pan in sunflower oil. Add flour pre-fried in a dry frying pan to vegetables, stirring thoroughly in order to avoid the formation of lumps.
After 40 minutes of stewing the meat, add the cooked vegetables. At this stage, salt the dish and leave it on fire for another 10 minutes.

How to make delicious gravy goulash

Gravy is an addition to goulash. It can be varied: tomato, sour cream, spicy, with mushrooms, with apples.
The gravy is prepared in the process of sautéing vegetables. Mushrooms or apples are added to basic vegetables. Various ingredients, for example, tomato paste, sour cream are added after frying onions and carrots before adding to meat.
Every day, restaurant chefs and hobbyists alike are improving and adding variety to the gravy recipe. There is no limit to their imagination.

How to cook delicious goulash in a slow cooker

Today, in the world of technology, various kitchen units have entered our lives in a dense stream, which simplify cooking and significantly save time. The well-known device, like a multicooker, helps almost everyone not only save time, but also preserve all the taste delights of the dish.
The recipe for making goulash in a slow cooker is slightly different from the recipe for cooking on the stove. The ingredients are the same: meat, onions, carrots, spices, flour and food for gravy, if desired. The main thing is to choose the right cooking functions "Roast" and "Stew".
Pour some vegetable oil at the bottom of the multicooker bowl. In general, the recipe is designed for a minimum of oil, since nothing burns in the multicooker, and is cooked in its own fat. Lightly fry the meat on the "Fry" function for about 10 minutes. Cut onions and carrots, add to the meat and stir. We fry for another 10 minutes. Add salt and spices, add flour, previously fried in a dry pan. Stir and fry a little more. Then pour in boiling water to cover the meat, tomato paste or sour cream if desired. After stirring thoroughly, close the lid, set the "Stew" function and leave to cook until the time expires. While the meat is being prepared, the hostess can do household chores without worrying about the dish.
There are about thirty recipes for preparing goulash. The dish can be served with absolutely any side dish: mashed potatoes, peas, boiled cereals, pasta and everything with which meat is combined. Fresh herbs will give a special taste to the dish.
Goulash is truly a dish for any occasion. You can please not only the household with great taste, but also not leave the unexpected guests hungry.

Recipe for making beef goulash with gravy

Unfortunately, I cannot classify myself as one of those children for whom my mother prepared something similar in childhood. Somehow this dish did not take root in our family. Probably because in our school cafeteria, the cooks prepared this dish simply disgusting: meat of a green hue with a thick powdery gravy aroused an appetite in few people.

Therefore, I started preparing goulash quite recently, and I am happy to share with you the recipe for this simple and delicious dish.

Ingredient List

• 1 kg of beef pulp
• 2 pcs. bulbs
• 1 PC. carrot
• 2 tbsp tomato paste (thick)
• 3 tbsp sour cream
• 2 tbsp starch or flour
• 500 ml water
• vegetable oil for frying
• salt and favorite spices

Technology: step by step

1. We cut the beef into small pieces of 1.5-2 cm. I used fresh veal, so I did not soak the meat beforehand.

2. Pour vegetable oil into a saucepan with a thick bottom, wait for the bottom of the pan to fully heat up, and send all the beef to fry.

3. It will not work right away to fry the meat, there will be a lot of foam and liquid. But still, you need to fry the pieces, so drain the liquid from the pan, add a little vegetable oil, and continue to fry.

4. Meanwhile, clean and chop the onion and carrot. Diced onions and carrots randomly in slices.

5. By this time, the meat is already fried to a beautiful brown crust.

6. Add onion and carrots to the fried beef, stir and cover so that the vegetables let the juice go for 10-15 minutes.

7. Then add your favorite spices (everything except salt) to our beef goulash and pour about 250 ml. steep boiling water. The water should completely cover the meat, so add liquid as needed. Bring the goulash to a boil and reduce the heat to a minimum.

8. After an hour, the goulash should already be soft. Take out a bite, cut it in and taste: the meat starts to break down into fibers but is still a little tough. If the beef is very tough and rubbery, add 2 tbsp at this stage. spoons of vodka or brandy.

We continue to cook the dish for another 40-50 minutes, and then taste the beef again for softness. By this time, the meat will be ready.

Cooking a thick sauce with tomato paste

9. Prepare all the ingredients for the gravy: tomato paste, sour cream and starch.

10. Add 250 ml. water, and stir thoroughly with a spoon so that there are no lumps left.

11. Pour the gravy into a saucepan with goulash, salt, stir, and cook for another 10-15 minutes until the gravy begins to thicken a little. It should be noted that the thick gravy becomes only after the dish has completely cooled down. Therefore, do not expect that "there will be a spoon" in the hot goulash immediately after cooking.

How and with what to serve a dish for dinner

12. Serve hot beef goulash with tomato sauce. You can prepare a side dish in advance: boil pasta, make mashed potatoes, as well as buckwheat or barley. I wish you bon appetite and I look forward to your comments on the recipe.

To make the most delicious beef goulash, we need, ideally, fresh veal. But, since beef goulash with tomato gravy can be attributed to budget and inexpensive dishes, ordinary beef (meat from an adult cow or bull) will do.

Moreover, it does not have to be a whole piece at all; trimmings and pieces are suitable. The main thing is that there should be less living and less films on the meat.

The most common problem that housewives face after preparing this dish: the meat in the goulash turned out to be tough.

Few nuances to make your goulash soft!

Soaking beef. In advance, better in the evening, soak a piece of meat in water, with the addition of a small amount of acid. The mild acidic solution helps the meat soften. But, too acidic solution will turn the meat into a mealy substance, so it is important not to overdo it with acid. I do this: the juice of half a lemon in 1 liter of water. Lemon juice can be substituted with natural apple cider vinegar.

Cooking time is at least 2 hours. Real goulash is cooked for 2-2.5 hours, until the meat is fully cooked.

Alcohol. To soften the beef goulash with gravy, you can add 2 tablespoons. vodka, brandy or rum.

Boiling water. To prepare goulash, you need to use only boiling water or broth.

Goulash: recipes

A simple recipe for making beef goulash with tomato and flour. Sufficiently satisfying 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 your family, pamper them with something tasty and satisfying. You can't do without meat. Goulash frombeef according to our recipes - one of the most successful options for a meat dish to please everyone at the table. This is traditional Hungarian dish, which has become the hallmark of this country. And for good reason! Goulash is delicious aromatic meat with gravy that goes well with any vegetable side dish.

Classic beef goulash recipe

After reading our step-by-step goulash recipe, you will learn how to make delicious beef goulash with gravy to taste, just like in kindergarten. And make it easy. Let's start with correctly selected meat... In the classic recipe, we use fresh beef without veins. If your meat is frozen, then you need to defrost it naturally on the middle shelf of the refrigerator.

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

Ingredients

Preparation

1. Cut the beef into cubes or medium-sized oblong blocks.
   
2. We put a deep frying pan on maximum heat. 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 until golden brown allows the meat to remain juicy and crisp inside.
   
4. Chop finely onion and send to the pan to the meat and fry with the meat until the onion becomes soft.
   
5. Rub the carrots on large grater cells. We send it to meat and onions, simmer until soft. We add spices, in our case it is paprika, chili and basil.
   
6. Pour flour with meat and vegetables. Mix everything well and simmer for a couple of minutes.
7. We dilute in one glass of meat broth tomato paste... Add garlic chopped in a garlic to this.
   
8. Fill in 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, discard Bay leaf and chopped dill... Salt to taste.
   

Innings

Our goulash is ready. Serve hot to any side dish... Sprinkle with herbs. Eat with pleasure!

Beef goulash with prunes

In order to diversify this dish, I suggest cook it with prunes... The goulash will acquire a delicate sour-sweetish aftertaste, and you will again be able to delight your family and friends with your culinary delights.

• Cooking will take- 1,5 hour.
• Servings- about 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 carrots- 1 PC.
• Wheat flour- 60 g.
• Ketchup- 2 tablespoons.
• Allspice- 3 peas.

• Bay leaf- 2 pcs.
• Garlic- 2 cloves.
• Table salt- 0.5 teaspoon.
• Dill greens- 3 branches.
• Refined sunflower oil- 35 g.
• Meat broth(or just drinking water) - 1 glass.

Preparation

1. Washed and paper towel-dried beef cut pieces of medium size.
   
2. Put the chopped pieces in a hot pan with sunflower oil and fry until golden brown. Do not add salt, water and spices yet.
   
3. Onions and garlic chop as finely as possible with a knife, and rub the carrots on large grater cells. Fry vegetables in sunflower oil in a separate pan until golden brown.
   
4. We put the fried pieces of beef in the roaster and put the browned vegetables and the spices we have chosen (bay leaves, allspice) here. After mixing, cover and Simmer for 30 minutes.
   
5. While meat and vegetables are stewed, we fry flour in a pan until the characteristic golden color and pour in the meat broth. If it is not at hand, we can safely replace it with vegetable broth or water. Mix everything thoroughly. Put the washed prunes in the rooster and simmer for 15 minutes.
   
6. 15 minutes after adding prunes pour the flour dressing into the roaster and extinguish for another 15 minutes... Before the end of cooking, add the ketchup in about 3 minutes. At the end of the preparation of the goulash, cover it with a lid and let it stand for 15 minutes.
   

Innings

Serving goulash hot for mashed potatoes 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.

If you do not know how to cook delicious beef goulash, then the advice of experienced chefs will help you. This dish is versatile. It goes well with potato garnish and various cereals - rice, buckwheat, wheat. A properly made goulash takes about two hours to cook. The time of heat treatment depends on how soft the meat will turn out.

Gravy beef is a meal that can be served three times a day. It is beneficial because it does not contain much fat. You can make diet goulash. It is ideal for people who follow the figure or are forced to adhere to a special diet due to health problems.

Deliciously cooked meat will provide the body with proteins and other nutrients. The classic recipe for goulash can be varied with all kinds of additives.

The goulash recipe was invented in Hungary. It was customary to cook it from veal or beef with the addition of fat, such as bacon. Interestingly, goulash with gravy, according to all culinary rules, belongs to the category of thick soups. In Hungary, it was originally prepared by shepherds. They cooked meat soup in pots over the fire. Today goulash is the pride of Hungarian cuisine. There are many options for preparing and serving such a treat.

It is noteworthy that in Russian cuisine there is a dish similar to goulash. It's called "meat stew". But if the Hungarian version is prepared from pulp according to all standards, then the rules for preparing the stew allow you to make it from meat on the bone. Usually such food is served with mashed potatoes, pasta, rice, buckwheat porridge. You can use fresh vegetable salad as a side dish.

Meat and vegetables are not only tasty, but also a healthy combination of products. All nutritionists recommend eating meat with vegetables, and not with carbohydrate side dishes.

When making beef goulash, it is very important to choose quality meat. Veal is best suited because it is soft, tender and does not require long heat treatment. To determine the freshness of a product, it is enough to evaluate its appearance, smell. Quality meat will have a pleasant scarlet color. After pressing with your finger on the pulp, there should be no pits. Fresh product has a pleasant smell. Only from such meat can you make good goulash and tasty feed your family members and guests of your home.

The classic recipe involves the use of tomato. You can diversify the dish and add mushrooms, bell peppers, carrots, eggplants and other vegetables to it. First of all, meat is prepared, after which tomato, broth is added to it, thanks to which goulash is obtained with gravy. In order for the pieces of beef to turn out golden brown, you must first fry them in a pan with the addition of a small amount of bacon and onions.

Salt and spices should be added in the second half of cooking. Some seasonings are generally best placed at the end to give the goulash a better flavor. It is necessary to salt the meat before adding the liquid, that is, tomato and broth, then the goulash with gravy will turn out excellent.

A properly prepared dish will surely please everyone who tries it. In addition, it can be done for several days, so that later it can be quickly warmed up. Thus, goulash is a food that saves you time in the kitchen.

Quick goulash recipe

This recipe has many benefits. These include the speed of preparation and the small amount of ingredients. With veal, you can make a thick soup in just one hour. Beef takes about an hour and a half. Otherwise, it will be tough.

So, you need to take the following ingredients:

• 2 kilograms of beef or veal;
• 2 onions;
• 0.5 kilograms of fresh tomatoes;
• 3 cloves of garlic;
• 100 grams of butter;
• vegetable oil;
• salt and spices.

First, it is necessary to remove all films and fat from the meat. It should be understood that beef tallow is very unhealthy due to its high cholesterol content. To make meat with gravy deliciously, you need to properly cut it. We recommend cutting the beef into long thin slices. Separately, peel and finely chop the onions.

Goulash should be cooked in a large skillet with high sides or in a skillet. It is necessary to put the pan on the fire and pour in the vegetable oil. When it warms up, add butter. This will make the beef roast very tasty.

After that, as the recipe provides, it is necessary to fry the onions until they are transparent. Then the meat is laid out in a pan and fried until golden brown. When the meat acquires a pleasant shade, it is necessary to add boiled chilled water to the dish so that it covers the beef, and simmer for 40 - 60 minutes. If the water evaporates, you can add liquid while boiling.

While the meat is stewing, it is necessary to prepare a tomato from the tomato. If you don't have a juicer available, you can use the most common grater. If you use store-bought tomato juice, it will not come out so tasty. Further, as the recipe says, using a press, add garlic, a pinch of salt and black pepper to the tomato. When the beef is ready, add the tomato to it and simmer the mixture for about 20 minutes. If you plan on eating meat and gravy the next day, it is best to end the cooking process in a saucepan rather than a skillet. This will allow food to be stored properly in the refrigerator.

At the final stage, you need to add spices. Be sure to use paprika, black and red peppers, bay leaves, basil, and other seasonings of your choice. Before serving, it is necessary to remove the bay leaf from the dish so that it does not turn the goulash bitter.

This recipe is universal. It can be diversified, for example, by putting mushrooms, bell peppers, carrots in the goulash. Or you can add potatoes to make a full meal.

How to cook goulash with veal and mushrooms

The following recipe is a way to cook young veal deliciously. This type of meat goes very well with mushrooms. According to this recipe, meat is also made with gravy. You need to take the following ingredients:

• 1.5 kilograms of veal;
• 700 grams of mushrooms;
• 150 grams of sour cream;
• 100 grams of butter
• 1 onion;
• salt, spices.

Cut the meat into small pieces and start frying it in a large skillet in vegetable oil and water. Separately, cut the mushrooms into slices and fry them in two oils - butter and vegetable. When the excess moisture from the mushrooms evaporates, it is necessary to add finely chopped onions to the mushrooms. At the end, add sour cream and simmer the mushrooms for about 5 to 10 minutes. When the veal and mushrooms are ready, mix the two ingredients into one dish.

Salt and spices are added immediately afterwards. It will go well with veal and mushrooms rosemary, black pepper, white pepper, cumin. Bay leaves do not need to be added. The recipe does not contain clear directions for adding seasonings. You can choose any spices you like. Stew veal with mushrooms for about 20 minutes.

Goulash is meat with gravy that can be served with a variety of side dishes - pasta, potatoes, porridge. If you follow simple recommendations, you can deliciously feed the guests of your home and loved ones. It is enough to observe the proportions of all ingredients and the sequence of actions. Interestingly, goulash was originally a dish of Hungarian shepherds who cooked aromatic meat in pots over a fire.