Goulash is a Hungarian dish. And it is more attributed there to thick soups than to second courses. Initially, goulash was invented by Hungarian shepherds - for lunch they usually cooked their own food on an open fire in large cauldrons - there was something similar to goulash. Goulash was also popular among the Cossacks in southern Russia. Today, every housewife knows that beef goulash, which goes well with your favorite side dish, allows you to nourish your family.

Beef goulash - food preparation

To prepare goulash, you need to take a high-quality beef tenderloin - without pits, hymen and veins, so that the goulash turns out to be tender and juicy.

Beef goulash - preparing dishes

Prepare goulash in a frying pan. In this case, a frying pan with a non-stick coating or cast iron with thick walls is suitable. The main thing is that the pan is high enough so that you can calmly stew meat in it.

Beef goulash - the best recipes

Recipe 1: beef goulash

This recipe is very easy to prepare. And this goulash goes well with many side dishes (cereals, potatoes, pasta), is excellently complemented with salads and allows you to feed your family nourishingly.

Ingredients:
500 grams of beef (you can also use veal),
carrot,
onion,
2 cloves of garlic
2-3 tablespoons of tomato paste,
sunflower oil, salt.

Cooking method:

1. Carrots must be peeled and diced. Cut the onion and garlic into small cubes.

2. Beef should be washed and cut into medium-sized pieces.

3. Heat the sunflower oil in a frying pan and fry the garlic, onion and carrot in it until golden brown.

4. Then add the beef to the pan and remember to increase the heat.

5. Meat needs to be fried for just a couple of minutes - it should turn white. And then you need to add 250 milliliters of boiling water and tomato paste to the beef, stir everything thoroughly. When the liquid boils, cover the pan with a lid and set the heat to minimum.

6. On minimum heat, beef goulash will be stewed under the lid for about an hour and a half. Finished meat will be soft and juicy - then it is ready to serve.

Recipe 2: Beef goulash with potatoes

Beef goulash cooked with potatoes allows you to do without garnish at all. If you add it to vegetable salads, you get a great lunch or dinner.

Ingredients:
600 grams of beef,
500 grams of potatoes
150 grams tomato,
200 grams of carrots,
onion,
red bell pepper,
4 teaspoons of paprika
4 cloves of garlic
a teaspoon of salt
40 grams of lard.

Cooking method:

1. To begin with, you need to fry medium-sized chopped onions in a pan - it should acquire a golden hue.

2. Then sprinkle with paprika and stir thoroughly.

3. Cut the beef into large pieces and add to the pan. Do not forget to salt and pepper. Until the meat turns white, all together need to be fried over high heat. Then reduce the heat a little, add a little water and cover the pan with a lid. Leave to simmer for about an hour.

4. In the meantime, chop the carrots and bell peppers. And, after an hour, add tomatoes, garlic, peppers and carrots to the pan, add hot water, mix and leave to simmer again for 15 minutes.

5. When the meat becomes soft, put potatoes cut into large pieces into the goulash.

6. When the potatoes are tender, the dish is ready. But, turning off the heat, you need to let the goulash brew a little under a closed lid.

Recipe 3: Georgian goulash

Due to the use of red wine and pickled cucumbers, the meat prepared according to this recipe acquires a very unusual taste. And it goes well with rice porridge.

Ingredients:
400-500 grams of beef pulp,
half a glass of dry red wine,
2 onions,
2 pieces of pickled cucumbers,
1 clove of garlic
2 tablespoons tomato puree
2 tablespoons of meat broth
a tablespoon of wheat flour,
ground black pepper, salt.

Cooking method:

1. Cut the beef into small pieces, fry it in oil in a pan and add finely chopped onion to the meat.

2. Then add salt and pepper and, stirring constantly, fry the meat for 5-7 minutes over high heat. Then sprinkle with flour and fry for another 5 minutes.

3. Then you need to make mashed potatoes from the tomato, cut the cucumbers into cubes, chop the garlic. Add all this to a frying pan, add broth, wine there and simmer for 30-40 minutes under a lid.

4. You can serve Georgian goulash with rice garnish. For beauty and a spicy taste, sprinkle the goulash with chopped dill.

Recipe 4: Hungarian goulash, cooked in the microwave

Since this recipe involves the use of wine, the taste of the meat is especially delicious and piquant. And in the microwave, the dish is prepared literally in a matter of minutes.

Ingredients:

500 grams of beef
50 milliliters of dry red wine
large onion,
Bell pepper,
2 peeled tomatoes,
bouillon cube.

Cooking method:

1. Beef, bell peppers and onions should be finely chopped and put together in a tall skillet or bowl with a lid.

2. A bowl with pieces of beef should be stewed at 100% power for 4-5 minutes.

3. Then you need to finely chop the tomatoes, which also need to be added to the meat.

4. After that it is necessary to mix dry broth with red wine and also pour it into goulash. In a sealed container at 100% power, stew the goulash for another 6-7 minutes. Then the dish can be served.

Beef goulash is quite simple to prepare. To make the dish tasty, it is important not to overexpose it in a pan. You also need to choose the right spices - pepper, paprika, you can also use bay leaves and peppercorns. In general, the secret of making delicious goulash lies in the competent combination of all the ingredients. When everything is in moderation, the taste of beef is simply amazing.

Products for goulash:

• Beef meat - 0.5 kg.
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Flour - 1 tablespoon
• Sour cream - 1 tbsp.
• Tomato paste - 1 tablespoon
• Salt to taste
• Bay leaf - 1 or 2 pcs.

Surely many people remember this dish since kindergarten. Meat goulash with gravy is often prepared in kindergartens and schools and in canteens and cafes. Let's try and cook it at home, for the whole family. Moreover, it is simple, satisfying and tasty. Also suitable for.

Photo recipe for beef goulash with gravy:

Today we will cook pork goulash with a thick vegetable sauce of sweet peppers, carrots and onions, with the addition of tomato paste. To thicken the sauce, add some toasted wheat flour. The pork goulash will turn out to be very soft and juicy, soaked in aromatic sauce. In the summer season, tomato paste can be replaced with fresh tomatoes. In this case, blanch the tomatoes in boiling water, remove the skins and punch them until puree. To balance the flavor, you can add a little sour cream at the end of cooking. You can also experiment with spices, paprika, coriander, chili will do. The amount of water for the sauce can be adjusted according to the desired gravy thickness.

Total cooking time: 60 minutes
Cooking time: 45 minutes
Yield: 4 servings

Ingredients

• pork - 400-500 g
• carrots - 1 pc.
• large onions - 1 pc.
• bell pepper - 1 pc.
• tomato paste - 1.5-2 tbsp. l.
• flour - 2 tbsp. l.
• bay leaf - 1 pc.
• vegetable oil or lard - 1 tbsp. l.
• black pepper - 2-3 chips.
• sugar - 1 tsp.
• salt to taste
• hot water - 200-300 ml
• dried or chopped greens - 1 tbsp. l.
• hot pepper - optional

Preparation

Grind the onions and carrots into cubes - coarsely if you want the vegetables to be clearly present in the gravy, or vice versa, finely if you want them to dissolve in it. Fry vegetables in a pan in a small amount of vegetable oil until soft, about 5-7 minutes, stirring occasionally.



As soon as the onion starts to turn golden, I immediately add chopped bell peppers (fresh or frozen) to the pan. I fry for another 1-2 minutes so that the pepper reveals its aroma. I put the vegetables aside.



Next, you need to fry the pork. Any cut is suitable for making goulash, preferably with small layers of fat: neck, loin, shoulder blade, and so on. I cut the meat washed and dried with paper towels into 20-30 g portions - it can be diced or cubes. I reheat the pan. If the meat is low-fat, then literally pour in 1 spoonful of refined oil or heat the lard, but very little, because pork itself is very heavy meat. If you have a neck, then you can completely fry in a dry frying pan. I spread the pieces of meat in one layer and fry them over high heat until firm crust for about 3 minutes on both sides (always without a lid). In the maximum heat, they will quickly grab from all sides with a crust, which, as it were, seals all the meat juices inside, they will stay inside, which means that the goulash will turn out to be incredibly soft and juicy, will not dry out.



Now that the pork is well fried, I add flour and mix everything vigorously so that it covers each piece with an even layer. In order not to feel a flour aftertaste in the finished dish, I keep everything together for another 1 minute over medium heat. But do not fry too intensely, the flour should only dry out, but in no case burn, otherwise you will ruin the dish. The flour will add the desired thickness to the gravy goulash. To avoid lumps, try to distribute it evenly over all the pieces so that it literally envelops them (you can sift the flour through a small strainer, thus distributing it in a thin layer).



Fried? Return the sautéed vegetables (onions, carrots, and bell peppers) to the pan. Having combined all the ingredients, I stir the contents of the pan, reduce the heat to low. I breed tomato paste in hot boiled water and pour the contents of the pan with the resulting sauce. The liquid should completely cover the meat, if it is not enough, then you can add more boiling water. I bring to a boil, add salt and pepper, bay leaves and sugar (to balance the sourness that tomato paste gives). At the same stage, you can add some of your favorite seasonings to choose from, for example, rosemary, garlic, paprika and so on will do, but do not overdo it so as not to drown out the taste of the pork itself.



I cover the frying pan with a lid and simmer over low heat until the meat is tender - about 40-45 minutes, stirring from time to time so that the thickened tomato sauce does not burn. During this time, the pork will reach full condition, and the gravy will become thick and smooth. A few minutes before cooking, I add the chopped greens and remove the pan from the heat.

Pork goulash with gravy can be supplemented with a couple of slices of white, slightly toasted bread, or served with a side dish - the classic version is usually mashed potatoes, rice or pasta. Enjoy your meal!

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 meat dishes 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 at home. 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 slices 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. 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, discard bay leaf and chopped dill... Salt to taste.
   

Innings

Our goulash is ready. Serve hot to any side dish,for example, you can cook pasta for a side dish. 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 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 carrot - 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.
• - 35 g.
• Meat broth (or just drinking water) - 1 glass.

Preparation

1. Washed and paper towel-dried beef chop pieces of medium size.
   
2. Put the chopped pieces in a hot frying 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 stewing, 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.

Ingredients

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

There are many recipes for goulash. The most important thing is to choose the right good fresh meat. Choose without streaks and lots of fat. The neck section is best. The color of the meat should be light - this means that the animal is young and the dish will turn out to be soft and juicy.

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

Ingredients:

• beef - 1.5 kg;
• sunflower oil;
• carrots - 2 pcs.;
• tomato paste - 5 tbsp. spoons;
• water;
• ground pepper;
• onions - 3 pcs.;
• flour - 6 tbsp. spoons;
• salt;
• greens.

Preparation:

1. Cut the meat into cubes.
2. Sprinkle with pepper. Mix.
3. Mix flour with salt. Dip each bite.
4. Heat the oil, fry the beef.
5. Cut the onion into rings.
6. Grate the carrots.
7. Fry vegetables.
8. Transfer vegetables and meat to one pan.
9. Pour water so that all food is covered.
10. Put out 30 minutes.
11. Chop the greens.
12. Pour pasta, sprinkle with herbs, pepper and salt. Mix.
13. Put out 7-10 minutes.
14. To soak the food and become fragrant, cover and leave without heat for 20 minutes.

How to cook a meat dish in a slow cooker?

Beef goulash with gravy in a multicooker is very easy and convenient to cook. A minimum of time is spent on cooking, the meat will be juicy and soft.

Ingredients:

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

Step by step recipe:

1. Wash the meat, cut into pieces.
2. Place in a multicooker bowl, lightly pouring oil over the surface.
3. Remove the husk from the onion. Chop.
4. Peel carrots, grate.
5. Transfer the vegetables to the meat.
6. Set the "Baking" mode for 45 minutes.
7. Simmer, stirring occasionally.
8. After the indicated time, add flour and seasoning. Mix.
9. Pour water into a bowl so that the meat is half immersed in the liquid.
10. Put on the "Extinguishing" mode for two hours.
11. When the signal sounds for the end of the cooking process, stir and serve.

Hungarian beef goulash with gravy

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

Ingredients:

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

Preparation:

1. Soak the beans in advance, preferably overnight.
2. Boil for one hour.
3. It is better to take the neck of the beef, it is softer and more juicy. Rinse the meat, remove the film. Remove moisture with a paper towel. Cut into slices about 3 cm in size.
4. Fry bacon in a frying pan, remove the rest. Fry the beef in the resulting fat, stirring regularly. When the meat is golden brown, transfer to a saucepan.
5. Remove the husk from the onion, chop. Fry until soft. Sprinkle with thyme and thyme. Stir and simmer for five minutes.
6. Remove from heat and add ground paprika. Stir and transfer to a saucepan with beef.
7. Salt the meat.
8. Pour dry wine, boil.
9. Pour the tomatoes into their own juice.
10. Transfer the finished beans to a saucepan. Close the lid.
11. Simmer for two hours. During the cooking process, the alcohol evaporates, the beef is soaked and becomes soft and aromatic.
12. Peel the potatoes, cut into cubes.
13. Peel and cut the carrots into rings.
14. Transfer vegetables to meat. If there is little liquid, top up with water. Cook for half an hour.
15. Remove seeds from pepper, cut into cubes.
16. Peel and chop the garlic. Can be chopped in a garlic.
17. Rinse hot pepper with water, cut into pieces.
18. Add prepared food to the saucepan.
19. Season with salt and stir.
20. Cook until pepper is soft.

The thickness of the goulash depends on the added water and the juice that the vegetables produce.

A delicious recipe for making goulash - like in kindergarten

Everyone remembers the same taste of goulash that was in the garden. As adults, everyone wants to try this dish again. Going through different cooking options, you get a completely different taste. This recipe will show you how to make kindergarten-like beef goulash with gravy.

Ingredients:

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

Preparation:

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

Cooking beef goulash in a pan

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

Ingredients:

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

Preparation:

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

The classic recipe with the addition of prunes

This is a very quick recipe for making goulash, it will take less than an hour. It suits very well when time is short and guests are about to come.

Ingredients:

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

Preparation:

1. Soak prunes in water. The water should be warm, then the dried fruits will become soft and juicy.
2. Remove the husk from the onions, wash, cut into rings.
3. Wash the meat, remove moisture with a paper towel. Cut into chunks.
4. Preheat a skillet with oil.
5. Simmer the onion until golden brown.
6. Transfer the beef, simmer until half cooked.
7. Cut the prunes into small wedges, transfer to the pan. Cook for 10 minutes.
8. Pour in the broth. Put out five minutes.
9. Dilute vinegar in water and pour into meat.
10. Sprinkle with salt, cloves and pepper. Mix. Cook for half an hour.
11. Stir with a spatula and add flour. Simmer for another five minutes.

A healthy, dietary oven-baked meal with simple, affordable ingredients. This recipe makes a delicious, juicy gravy.

Ingredients:

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

Preparation:

1. Remove the husk from the onion, rinse, cut into rings.
2. Rinse the meat, dry with napkins. To cut in cubes. Transfer to a baking sheet, which must be deep.
3. Place a layer of onions on top. Mix.
4. Sprinkle with salt and pepper. Mix.
5. Simmer for 15 minutes.
6. Remove from oven. Mix. Simmer again for the same time.
7. Add flour and water to the tomato paste. Stir with a whisk so that no lumps remain.
8. Pour the gravy into the meat. Mix. Simmer for half an hour.
9. Take out and mix again. Simmer until tender, about 30 minutes.