Beef stew with gravy, delicious beef goulash with gravy - recipes with photos. Beef stew with gravy, so much so that you lick your fingers

02.08.2019 Vegetable dishes

Juicy and aromatic beef stew with gravy can decorate any side dish. Little tricks in cooking this capricious and demanding meat make it tender, almost melting in your mouth. Several types of gravy offered below will diversify the preparation of the dish, complementing or softening the taste of beef.

Classic Beef Gravy Recipe

Stewing meat with a minimum amount of seasonings and spices will preserve the natural taste of the product and allow the hostess to boast of the remarkable skill required for the preparation of this dish.

For stewing, use the pulp - a shoulder blade, a neck, a large piece of a hind leg, the so-called "apple".

For four servings, you need about 600 g of meat, cleaned from bones, films and fat.

In addition, you need:

onions - 1 or 2 onions, for an amateur;
garlic - a couple of cloves;
flour - a tablespoon;
pepper and salt to taste.

Beef is prepared in two stages. First they are fried, then stew for a long time over low heat.

During the cooking process, you need to pay attention to several important details:

The meat is cut into even cubes across the fibers. A raw piece should weigh at least 30 - 40 g, since during heat treatment it will lose 30 - 40% of its volume.
Dry the beef with a napkin or towel before cooking. Wet meat will “shoot” in hot oil.
The frying pan should be very hot so that the protein on the surface of the pieces curls very quickly and seals the meat juice inside. Only in this case will the beef turn out tender and juicy. If the process goes well, the meat will first turn white, and then a golden crust will appear. The pieces must be constantly turned over so that they brown evenly on all sides.
The beef is fried until the liquid formed in the pan has evaporated so that no drops of clotted blood get into the gravy.
After that, coarsely chopped onions are added to the pan. It should soften slightly and become transparent.
The flour is heated in a separate dry frying pan until slightly yellowish and diluted in two glasses of hot water.
The liquid is poured into the meat and brought to a boil.
Add salt and pepper. Salt draws juice out of food, so it is important to add it at the very end and along with the water.
The meat is brought to readiness over low heat under the lid.

Young beef is stewed for 1 - 1.5 hours. If you are using meat from an old animal, the cooking time is increased to 2 - 2.5 hours. Fibers should be easily separated from cooked meat. Before serving, the dish should "rest" under the lid for another fifteen minutes, so that the gravy is infused and thickened.

Cooking in tomato sauce

The sauce with tomatoes will turn out to be a little spicy, with a pleasant sourness.

For the sauce, prepare in advance:

tomatoes - 4 - 5 pcs.;
salt - 10 g;
sugar - 30 g;
soy sauce - 50 g.

The tomatoes are blanched in boiling water, peeled and mixed with the rest of the ingredients. You can also use ready-made tomato paste, but then it costs less to salt the meat.

For half a kilogram of beef you will need:

carrots - 1 pc.;
onion - 1 pc.;
bulgarian pepper - 1 pc.;
vegetable oil for frying;
a mixture of peppers, salt.

The vegetable mixture in tomato sauce will be thick enough. It is not necessary to use flour in this recipe.

Pieces of beef are fried over high heat.
Bell peppers, carrots and onions are sauteed separately.
Vegetables and meat are poured with a glass of boiling water. Add salt and pepper.
The meat is stewed almost until tender.
It is poured with sauce and boiled for another 15 - 20 minutes.

Meat stewed in sweet and sour gravy

A properly balanced sauce will add spice to the meat while maintaining a mild flavor.

For the gravy, prepare:

wine vinegar 3% - 20 g;
mustard - 5 g;
sugar - 60 g;
tomato paste - 60 g;
ground rye crackers - 60 g;
flour - 30 g.

For three to four servings you will need:

beef pulp - 500 g;
onion - 1 pc.;
carrots - 1 pc.;
salt and pepper to taste.

The sauce is mixed separately while cooking the meat.

Pieces of beef are browned over high heat.
Add vegetables and fry for another 10 minutes.
Add 100 ml of water so that the meat does not cook, but does not dry out.
15 - 20 minutes before readiness, pour in the sauce, taste for the amount of salt. Add salt and pepper if necessary.
Beef with vegetables is brought to readiness under the lid.

To surprise guests, the gravy popular since Soviet times can be replaced with the sweet and sour sauce of traditional Chinese cuisine:

soy sauce - 60 ml;
tomato juice - 60 ml;
lemon juice - 30 ml;
liquid honey - 2 tablespoons;
garlic - 2 cloves.

This sauce is also poured into the stew 20 minutes before cooking and served with the beef.

Cooking meat in a creamy sauce

A special combination of flavors is created by meat juice with fermented milk products.

Under the influence of temperature, the acid disappears, leaving the meat with a delicate creamy aftertaste.

For beef gravy, you can use sour cream, kefir or fermented baked milk. The fatter the dairy product, the more caloric and delicate the taste of the dish.

For 600 g of meat you will need:

onion - 1 pc.;
sour cream - 150 g;
salt.

The preparation and cooking time is record-breaking.

The meat is slightly simmered. It should not be strongly browned, in sour cream it will in any case retain its juiciness and aroma.
The onion is heated with the meat until transparent for 3 - 4 minutes.
Sour cream is poured in and salt is added.

Young meat will be ready in 50 minutes. During cooking, you need to check the liquid level and, if necessary, add 50 - 100 ml.

Coarse beef stew with gravy

During the cooking process, beef loses 30 - 40% of its volume. You need to cut it into cubes with an edge of about 4 cm so that large pieces are obtained in the finished dish. The cooking time will have to be increased in order for the food to be stewed properly.

Beef stewed in large pieces will turn out juicy and soft if it is lightly marinated beforehand.

The meat will not be digested and will acquire a spicy taste with the classic red wine marinade:

wine - 1 tablespoon;
wine vinegar - half a tablespoon;
sugar - 2 tablespoons;
rosemary, cloves and mustard - quarter teaspoon each;
onion - 1 pc.

The ingredients need to be heated, almost bringing to a boil. Cool and mix with finely chopped onion. This amount is enough for 1 kg of meat.

The beef is kept in the marinade for at least two hours.
Before frying, the liquid from the meat is drained, the pieces are dried on a napkin.
Brown the beef for 15 minutes over high heat. Turn each piece several times with a spatula.
Coarsely chopped carrots, onions and peppers are added to the meat, salt and flour are poured. The entire contents of the pan are poured with hot water and stewed over low heat for 1 - 1.5 hours.
Before cooking, you can add your favorite spices and herbs to taste.

Hungarian beef goulash

This national dish does not require a side dish. Traditional Hungarian goulash is more like a thick tomato soup, in which there are almost equal amounts of meat and vegetables. It can be served on the first or second, as an independent dish.

For 800 g of beef, take:

potatoes - 0.5 kg;
tomatoes - 700 g;
colored Bulgarian pepper - 1 pc.;
stalk of celery or parsley - 1 pc .;
carrots - 1 pc.;
onion - 1 pc.;
garlic - 1 clove;
paprika - 1 tablespoon;
cumin, salt, pepper.

Meat and vegetables are cut into large pieces of almost the same size, after which they follow a simple algorithm of actions

The meat is fried over high heat.
Carrots and onions are sautéed separately. Add to meat.
A few tablespoons of water are poured into the beef, and the pan is covered with a lid.
After half an hour, add bell pepper.
Stew vegetables with meat for 5 - 10 minutes and transfer to a deep saucepan or cauldron.
Tomatoes and garlic, passed through a press, are blanched in the remaining fat. After 5 - 10 minutes with active stirring, they turn into a puree. Tomatoes can be wiped through a sieve to prevent skins from getting into the goulash.
The resulting tomato puree, potatoes, celery and caraway are added to the meat.
Goulash is stewed over low heat for at least 1.5 hours.

Beef goulash with gravy

A simple version of goulash is beef stew with a little vegetables and tomato paste.

For half a kilogram of meat you will need:

onion - 1 pc.;
carrots - 1 pc.;
flour - 1 tablespoon;
tomato paste - 2 tablespoons;
vegetable oil for frying;
salt, spices to taste.

It will be convenient to cook if you use two pans at once: deep and wide.

Heat a wide skillet with vegetable oil and lay out the coarsely diced beef pulp.
The meat, constantly turning the pieces, brown for 15 minutes until golden brown. After that, transfer the beef to a deep frying pan.
In the fat where the meat was fried, sauté the carrots and onions.
Transfer vegetables to meat.
Pour at least two glasses of hot water into a deep frying pan. Add salt and spices. Simmer for about an hour.
In a wide skillet, sauté the tomato paste in the remaining oil. Add some water and flour to it.
Pour the tomato paste into the meat. Simmer for 5 minutes so that the gravy does not lose color.

Like in kindergarten

Cooking stewed beef with gravy according to technological cards for a preschool educational institution excludes the use of spices, peppers and marinades. Of the seasonings, only tomato paste and bay leaves are allowed. Therefore, the taste of the dish is especially delicate and soft.

Products for four "adult" servings:

beef - 500 g;
onion - 1 pc.;
carrots - 1 pc.;
tomato paste - a tablespoon;
wheat flour - a tablespoon;
butter - a tablespoon;
bay leaf - 1 pc .;
salt to taste.

From cutting beef at a preschool educational institution, goulash is supposed to use a shoulder blade, brisket or edging.

Cubes of meat, 20-30 g each, are fried over high heat until golden brown.
The tomato paste is sautéed in butter and placed in a frying pan.
The beef is poured over with hot water and stewed under the lid for an hour.
Finely chopped onions and carrots are sautéed in butter, then vegetables are stewed with meat for half an hour.
The flour is heated in a dry frying pan for no more than a minute so that it does not have time to darken. After that, it is bred in a little hot water and poured into the stew 10 minutes before cooking.
A bay leaf is placed in the finished meat and the dish is brought to a boil.

In a multicooker

Beef in a multicooker is prepared in accordance with all processing requirements for this capricious product. Modern kitchen technology allows you to stew meat for a long time without fear that it will dry out or burn. During the cooking process, you do not need to look under the lid all the time, releasing the steam necessary for proper stewing.

For 600 g of beef you will need:

onion - 1 pc.;
garlic - 2 cloves;
tomato paste or soy sauce - 3 tablespoons;
vegetable oil - 3 tablespoons;
butter - a tablespoon;
flour - a tablespoon;
pepper, salt.

The beef needs to be browned, and then darkened in a slight heat, so two multicooker modes will be used.

First, the "Frying" mode is set, the type of product is "Meat".
Vegetable oil is heated at the bottom of the bowl. Beef cut into small pieces (about 2 cm each) is dipped into a bowl and lightly fried for about ten minutes.
When the pieces of meat acquire a golden crust, sauce or tomato paste is poured into them, butter is added to soften the sauce. The bowl is covered with a lid for 15 minutes.
During this time, the onion is chopped. During the cooking process, it will completely dissolve in the gravy, so it doesn't matter what size the pieces are.
The onion is fried with the beef until tender. The "Frying" mode is turned off.
Dilute flour and salt in hot water. The liquid is poured into the meat. The "Extinguishing" mode is switched on.
An hour later, the meat is checked for readiness. During this time, young beef should become soft, more mature meat can be stewed for another half hour.
Add garlic and pepper to the finished dish, mix and allow to "rest" under the lid for 10 - 15 minutes. During this time, the meat will be saturated with the aroma of garlic, and the gravy will thicken.

From time immemorial, beef has been considered a male dish. It was prepared in a simple way: the whole carcass was fried. There are many other recipes now, but this type of meat is still considered tough and bland by many. In fact, beef dishes can be different - delicate, soft. The main thing is to know how to deal with this "difficult" meat.

Beef stew with gravy is considered a classic main course that goes well with various side dishes. In addition to meat, you can cook:

vegetable stew;
loose rice;
buckwheat porridge;
pasta;
mashed potatoes and other dishes

With any of these side dishes, beef stews in gravy will be satisfying and very nutritious. The proteins contained in this type of meat satisfy the daily human need for amino acids - it is enough to eat a 100-gram portion of it. In addition, beef contains vitamins B6 and B12, as well as magnesium, zinc, sodium and phosphorus.

How to choose and prepare meat for stewing?

Few culinary experts like to stew beef. This meat takes a long time to cook, but in the end it still often turns out tough and tasteless. However, the reason for this result is the banal inability to prepare meat for stewing. First you need to choose the right one. A spatula is best for stewing. In addition, the meat must be mature - then all the preparatory manipulations are guaranteed to benefit him. So, in order for the beef to be soft and aromatic after cooking, it must be marinated.

You can use grape juice to make the marinade. However, red wine is considered the classic marinade for the shoulder blade.

½ tbsp. l. wine vinegar;
1 tbsp. red wine;
2.5 tsp granulated sugar;
1 onion (you can use onions for salad);
2 pieces of bay leaves;
½ tsp rosemary and cloves;
¼ h. L. powdered mustard;
1 kg beef shoulder.

In an enamel saucepan, mix the vinegar, wine, sugar and spices.
Bring the mixture to a boil.
We cut the onion. If you want the meat to be heavily saturated with the vegetable "spirit", then it is better to finely grate the onion.
Add the vegetable to the marinade.
Cool to room temperature.
We clean the meat from films, cut along the fibers.
Fill with marinade, let it brew for 2 to 6 hours.

It is also important to choose the right utensils for cooking beef stew. A cast iron duck will work best, but you can also use a deep iron pot or cauldron.

If you're looking for a hearty meal, then gravy beef stew is a great second course.

1 kg of pickled beef;
2 medium onions;
1 tbsp. water;
olive oil (sunflower oil is also possible);
1-2 cloves of fresh garlic;
salt;
ground black pepper, suneli hops;
dry dill and parsley (optional).

If the meat has been pre-marinated, then drain the marinade. If not, clean the beef from the films and cut it into 4 x 4 cm pieces along the grain.
Cut the onion into rings and put it in a deep saucepan over the heated oil. Close the lid and fry over low heat.
Add the meat to the fried onions and increase the heat. Moisture should evaporate from the meat. We are waiting for a golden crust to form on the beef - then, when stewing, all the juice will remain inside the pieces.
Fill the meat with boiled water, simmer for about 40 minutes over medium heat.
Add spices, simmer for about 15 minutes and turn off.
Serve with rice, pasta or vegetables.

If you like a combination of meat and tomatoes, then a beef stew recipe with a photo will help you beat the usual way of cooking in an original way.

0.5 kg beef shoulder;
1 onion;
1 carrot;
1 bell pepper;
vegetable oil;
1 tbsp. tomato juice;
3 tbsp. l. heavy cream (or sour cream);
3 tbsp. l. soy sauce.

We cut the meat along the fibers into thin strips, remove the tendons.
We put it to stew until the liquid evaporates.
Cut the onion into half rings, fry it in a pan and send it to the meat.
Add the onion to the meat, fill it with soy sauce and simmer for another 10 minutes.
We fall asleep grated carrots, pour in tomato juice.
Fry the bell peppers separately, add to the meat.
A couple of minutes before the end of cooking, pour in cream or sour cream.
Serve with any side dish; you can sprinkle with herbs.

The popularity of goulash has long ceased to be limited to its homeland - Hungary. This dish is loved and prepared all over the world. Originally, goulash was made from veal or beef with potatoes, paprika and a thick sauce, which made the dish look like a soup. Now the recipe allows not only the addition of various spices, sauces, but also the use of other types of meat - lamb, chicken, pork. However, it is still faster and easier to make beef goulash with gravy.

500 g beef tenderloin;
1 lettuce onion;
2-3 cloves of garlic;
2 tbsp. l. thick sour cream;
2 tbsp. l. natural tomato paste;
1 tbsp. l. wheat flour;
2 tsp granulated sugar;
vegetable oil;
salt and pepper.

Cut the meat into square pieces (it is not necessary to marinate it beforehand).
Chop the onion and garlic.
Fry the garlic in a frying pan in oil. When it is browned, we remove the garlic from the oil - it has already fulfilled its mission of aromatization.
Fry the beef until golden brown.
Add the onion and fry it over low heat.
Add flour.
After a couple of minutes, add sour cream, tomato paste and sugar.
Fill the meat with water so that the meat is not visible. Simmer for 40 minutes.
Add salt and pepper 5 minutes before cooking.

Serve goulash best with potatoes, parsley and cilantro.

Another recipe for delicious beef goulash with gravy is an example of classic Hungarian national cuisine.

1 kg of mature beef;
1.5 kg of medium-sized tomatoes;
1 kg of selected potatoes;
2 bell peppers;
2 stalks of fresh celery;
2 medium-sized carrots;
2 cloves of garlic;
3 small onions;
2 tbsp. l. ground paprika;
salt, pepper, cumin;
olive (or other vegetable) oil;
greens.

We clean the meat from films, cut into cubes.
Saute onions and carrots with paprika in a frying pan in olive oil.
Add meat to the fried vegetables, pour half a glass of water and simmer for about half an hour.
Cut the pepper into cubes, add it to the goulash. After 5 minutes, transfer the meat to a deep saucepan.
In the oil remaining from the meat, fry the chopped tomatoes with garlic.
Add cumin to vegetables.
We shift the fried vegetables to the meat.
We cut potatoes and celery, mix with meat.
Simmer over low heat for about 1.5 hours. The extinguishing process can also be entrusted to the oven by preheating it to 150 degrees.
It is better to serve goulash with fresh parsley, dill and cilantro.

The recipes offered by us will dissuade you that dishes from this type of meat are doomed in advance to rigidity and "indigestibility". Cooking delicious beef with gravy is time consuming and preferably marinated. But, if you do everything right, the meat will thank you for your efforts - it will turn out to be soft, juicy and very fragrant. And you will replenish your daily diet with a few more successful and healthy dishes from a culinary point of view.

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Today we are going to tell you how to cook beef stew with gravy. This dish will appeal to all meat lovers and is perfect as a hearty meal. It doesn't take much ingredients to cook, but it will take about 2 hours and 30 minutes. The recipe is for 2-3 servings.

Ingredients

Beef - 500 g
Bulb onions - 2 pcs.
Salt to taste
Ground black pepper - to taste

Information

Second course
Servings - 2
Cooking time - 2 h 30 min

Beef stew with gravy: how to cook

Before starting cooking, we prepare all the necessary products: put beef and onions on the table. We recommend that you use chilled meat, but if you have it frozen, then remove the beef from the freezer 2 hours before cooking so that it has time to go away. Let's start preparing our dish. We take the meat, cut it into small pieces and put it in a separate bowl. If you want a leaner version, then separate the fat and use only meat in the future.

Season with salt and pepper to taste. Add some special seasoning for meat, roll all the beef in it and let it marinate for 5-10 minutes.

When the meat is marinated, transfer it to a frying pan greased with vegetable oil.

Fry the meat over high heat for 5-10 minutes until half cooked, remember to stir.

Now let's move on to the bow. It must be peeled and cut into half rings. Add onions to our beef.

Add a small amount of water and place over low heat.

Simmer the beef and onions for 2 hours, adding water regularly and stirring all the time so that the meat does not burn. When the beef and the resulting gravy turn brown, remove the pan from the heat.

Our beef stew with gravy is ready, all that remains is to arrange it in portioned plates and add a side dish (pasta or buckwheat is perfect). Garnish with lettuce and parsley if desired. Enjoy your meal!

Beef is tasty and healthy meat, rich in valuable minerals and B vitamins. It is widely used in cooking, but requires a delicate approach and long-term heat treatment. This is the only way it turns out to be tender and soft, and not hard and insipid. Today's post will cover the most interesting recipes for beef stew with gravy.

For creating such dishes, young, soft meat with a light shade and a white fat layer is suitable. Before cooking, the selected piece must be cleaned of films and veins, washed and dried with paper towels. After that, it is cut across the fibers and proceeds to further processing.

To shorten the stewing time and make the beef softer, it is first beaten with a special hammer or marinated in milk, sour cream, kefir, lemon juice, vinegar or red wine. Due to this, the rigid fibers will lose their strength and become easier to separate from each other.

Depending on the recipe chosen, beef stew is cooked with gravy in a pan, in a cauldron or in a slow cooker. At the same time, it is poured with a small amount of liquid, making sure that it does not completely cover the pieces. Otherwise, the meat will be cooked, not stewed.

As for spices, chili, mustard, thyme, coriander, nutmeg, garlic, rosemary, bay leaf, cloves, bell peppers, and soy sauce are most commonly used to make beef. All these spices give the meat an unforgettable taste and aroma.

With tomato juice

This recipe for beef stew with gravy is sure to interest lovers of hearty homemade dinners. The meat made on it turns out to be quite tender and has a rich taste, harmoniously combined with various side dishes. To prepare it in your own kitchen, you will need:

400 g beef tenderloin.
180 ml tomato juice.
2 onions.
1 clove of garlic
1 carrot.
Salt, spices, and vegetable oil.

Preparing a juicy stew of beef with gravy, a photo of which awakens the appetite of even those who have recently had dinner, is very simple. Washed and dried meat is cut into medium pieces and fried in hot vegetable oil. When it is browned, peeled and chopped vegetables are poured to it. After a few minutes, the contents of the pan are poured with tomato juice and stewed until tender, not forgetting to salt and season with spices.

With sour cream and champignons

Juicy cuts of beef stew with gravy are sure to please even the most fastidious of eaters. To prepare them you will need:

500 g of champignons.
500 g of beef.
2 onions.
1 cup sour cream
Salt, vegetable oil, and seasonings.

Washed and dried beef is cut into portions, lightly beaten with a special hammer and fried in a greased frying pan. When the meat is covered with an appetizing crust, it is supplemented with toasted mushrooms and sautéed onions. All this is salted, flavored with spices, poured with sour cream and stewed over low heat within two hours.

With onion

True connoisseurs of delicious meat dishes will surely like the recipe discussed below. Beef stew with gravy in a pan turns out to be extremely soft and tender. It is equally well combined with cereals and vegetable side dishes, which means that it diversifies the usual diet. To prepare it for yourself and your loved ones, you will need:

500 g of beef.
100 ml of drinking water.
2 onions.
1 tsp. sugar and salt.
Lean oil and condiments.

The washed meat is cut into medium pieces, sprinkled with salt, sugar and spices, and then fried in a greased pan. When it is browned, onion half rings are poured into it and continue to cook. After a short time, all this is poured with hot water and stewed under the lid, not forgetting to salt and season.

With tomato paste

The recipe for beef stew with gravy discussed below was invented by Hungarian chefs, and the dish made from it is very popular outside of its historical homeland. To prepare delicious and aromatic goulash for dinner, you will need:

500 g of tenderloin.
3 cloves of garlic.
1 lettuce onion.
1 tbsp. l. ordinary flour.
2 tsp Sahara.
2 tbsp. l. thick sour cream and tomato paste.
Salt, water, vegetable oil, and spices.

The garlic is peeled, fried in a hot, greased skillet and discarded. The resulting flavored oil browns the pieces of meat. When they are covered with an appetizing crust, they are alternately supplemented with onion half rings, flour, sour cream, tomato paste and sugar. All this is poured with water and cooked under the lid, not forgetting to salt and season.

With mayonnaise

The variant of a hearty and tasty dish described below will certainly not go unnoticed by every owner of a multicooker. The recipe for stew of beef with gravy in this kitchen appliance can be easily reproduced even by those who rarely do cooking. To do this, you will need:

130 ml of drinking water.
600 g of young beef.
1 carrot.
1 onion.
3 tbsp. l. tomato dressing.
2.5 tbsp. l. mayonnaise.
Salt, spices and olive oil.

The meat cut into pieces is fried in a multicooker bowl, and then supplemented with vegetables chopped in half rings. All this is not languished for long in the switched on device and poured over with a sauce made from mayonnaise, spices, water, salt and tomato dressing. Beef stew with gravy is cooked in a multicooker operating in the appropriate mode, within two hours.

With canned tomatoes and olives

This spicy meat dish goes well with all types of pasta and is ideal for a family holiday dinner. To feed your loved ones with it, you will need:

500 g of beef pulp.
140 g carrots.
315 g olives.
250 g of tomatoes in their own juice.
250 ml of filtered drinking water.
1 small onion.
Salt, basil and olive oil.

The washed meat is cleaned from films and veins, cut and fried in a preheated greased frying pan. When it is slightly browned, vegetables are poured into it and continue to cook. After a few minutes, the contents of the pan are mixed with water and mashed tomatoes, and then simmered under the lid, not forgetting to add salt. Shortly before the fire goes out, beef - stewed, chunks and with gravy - is supplemented with olives and basil.

With sour cream and tomatoes

This appetizing and literally melting meat in your mouth will be a harmonious addition to rice, buckwheat or boiled potatoes. It is prepared with the addition of a minimum set of spices, which means that it is suitable not only for adults, but also for little eaters. To make it at home, you will need:

400 g of chilled beef.
100 g onions.
100 g of ripe red tomatoes.
300 g thick sour cream.
75 g carrots.
15 g of garlic.
40 g plain flour.
Salt, drinking water, aromatic herbs and vegetable oil.

This is one of the more popular gravy stew recipes. A photo of a dish made from it does not convey all the taste and aroma, therefore it is better to try it once than to judge it from the pictures. Washed, dried and cut into cubes the meat is browned in hot vegetable oil, and then poured with a small volume of boiling water and simmer over low heat within an hour and a half. At the end of the designated time, beef is supplemented with large carrot slices and chopped onions, sauteed with flour, chopped tomatoes, sour cream and spices. All this is flavored with spices, salted and brought to readiness. A minute before turning off the stove, sprinkle the contents of the pan with crushed garlic.

With red wine

This aromatic holiday dish is ideal for a special dinner. To prepare it, you will have to stock up in advance:

1.5 kg of chilled beef.
500 ml of dry red wine.
250 g cooked smoked bacon.
100 g onions.
450 g of small carrots.
60 g plain flour.
50 g tomato paste.
10 grams of garlic.
50 g stalk celery.
Salt, oil, spices, bay leaves and parsley.

First of all, you need to do the bacon. It is cut into strips and fried in a dry frying pan. Then it is supplemented with a little oil and chopped onions. When the latter changes color, the contents of the dishes are combined with pieces of beef and wait until the meat is browned. At the next stage, all this is mixed with lavrushka, celery and parsley. Twenty minutes later, the meat with vegetables is transferred to a tray, flour, tomato paste, salt and garlic are added to the gravy remaining in the pan. Everything is gently stirred, and then supplemented with beef with vegetables, peeled carrots and red wine, covered with a lid and stewed within two hours.

With vodka

This recipe for beef stew with gravy allows you to cook a hearty, and most importantly, delicious dinner without unnecessary hassle. To do this, you must have at hand:

50 ml of quality vodka.
1 kg of fresh beef.
200 g tomato sauce.
1 onion.
1 clove of garlic.
1 lavrushka.
½ tsp ground paprika.
Salt, water, oil, and pepper.

The washed meat is cleaned from films and veins, cut into small cubes and browned in a preheated cauldron. When it is covered with a golden crust, chopped onion is poured to it and wait until it changes its shade. At the next stage, all this is supplemented with vodka and evaporated. After that, the contents of the cauldron are poured with water. The future goulash is salted, flavored with spices and stewed under a lid within 40-60 minutes. At the end of the specified time, lavrushka, tomato sauce and fried flour diluted in a small volume of water are added to the meat. All this is brought to a boil and after a quarter of an hour removed from the heat.

With sweet pepper

This nutritious and delicious dish is an incredibly successful combination of meat and vegetables, complemented by a rich tomato sauce. To prepare it, you will need:

700 g of beef.
3 cloves of garlic.
2 lavrushkas.
1 carrot.
1 sweet pepper.
1 onion.
1 tbsp. l. tomato paste.
1 tsp dried paprika.
Salt, water, oregano, flour, basil, and vegetable oil.

It is advisable to start the process with the processing of meat. It is washed, dried, cut into pieces, salted, sprinkled with flour and fried in hot oil. When it is browned, paprika and 500 ml of drinking water are added to it. All this is stewed under the lid within an hour, and then combined with chopped vegetables, sauteed with the addition of tomato paste. At the next stage, the meat is flavored with garlic, seasoned with spices and continues to simmer over low heat. Ten minutes before turning off the stove, beef with gravy and vegetables is supplemented with lavrushka. Before serving, be sure to sprinkle each portion with chopped herbs. And the best side dish for such a goulash would be mashed potatoes, crumbly rice or boiled buckwheat.

One of the favorite dishes in most Russian families is beef stew with gravy. Housewives love to cook it. Here you have a flight of imagination, in terms of making gravy, here is the option to implement small leftovers of products in the gravy. It turns out satisfying and tasty.

A dish from time immemorial

You don't even need to trace the history of the dish's birth. Apparently, they began to cook it when they figured out how to make gravy. It's hard to say who it was. Maybe Neanderthals. There is no point in guessing. Culinary experts from all over the world have done and continue to do everything with this dish. What kind of quirks did not come up with. But all this is already haute cuisine. Let the imagination of the chefs move forward, we are interested in something that can be prepared easily and simply at home, but delicious.

Beef stew with gravy

What will be needed (for 6-7 servings):

beef pulp (chilled) - 1.5 kg;
dry red wine - 500 ml;
boiled-smoked bacon - 250 g;
butter - 70 g;
onion - 100 g;
sea salt;
pepper;
carrots - mini - 450 g
flour - 60 g;
tomato paste - 50 g;
garlic - 10 g;
celery stalk - 50 g;
parsley - 10 g;
lavrushka.

How to cook:

Process the beef, rinse, dry. Cut into cubes with a side of 4 cm. Season with salt and pepper. Mix.
Cut the bacon into strips.
Process the onion, rinse. Cut into strips.
Fry bacon in a dry frying pan. Pour in some oil and add onion
Cook over high heat until golden.
Add the prepared beef to the pan with bacon and onions. Fry, without reducing the heat until a light crust appears, so that the meat is sealed on all sides.
Add celery, lavrushka and parsley. Reduce heat to low and cook for 20 minutes.
Transfer the meat and vegetables to the tray. One gravy should remain in the skillet.
Add flour and tomato paste to the pan. To stir thoroughly.
Salt. Add chopped garlic.
Return the beef and vegetables to the pan, add the mini carrots. Pour in wine. stir. Mix well. To cover with a lid. Reduce heat to low. Cook for 2 hours until the meat melts in your mouth.
Remove celery, parsley and lavrushka.
Divide the beef into portioned plates.
It is recommended to garnish with mashed potatoes.

Calorie content per 100 g: 176.88 kcal

Beef with sour cream sauce

What will be needed:

beef (preferably chilled) - 400 g;
onions - 100 g
carrots - 75 g;
sour cream - 300 g;
vegetable oil - 100 ml;
tomato - 100 g;
garlic - 15 g;
flour - 40 g;
seasonings to taste;
salt.

How to cook:

Process the meat, rinse, dry. Cut with a medium block. If the meat is old, it must be beaten off. Pour vegetable oil into a deep saucepan. Heat it up. Throw in the meat. Fry it so that it is covered with a crust on all sides. Pour in a little boiling water and cook over low heat for an hour and a half.
During this time, you need to process, rinse the carrots and onions. Cut the onion into large cubes.
Heat the remaining oil in a separate skillet. Fry the onion in it until golden.
Cut the carrots into large slices. Pour into a saucepan with meat. It is imperative to keep the process under control and, if necessary, add water, and best of all, broth.
Dissolve the sifted flour in heated water. Pour into a container with onions. Then send there tomato paste and a well-washed, processed and chopped tomato. Pour in sour cream. Boil for 8 minutes.
Add the whole set of spices to the container with meat. Cook for a couple of minutes.
Finally, pour sour cream sauce into the meat. Mix thoroughly. Cook for a couple of minutes. Add chopped garlic and finely chopped green onions. Remove from heat.
It is recommended to garnish with mashed potatoes, boiled potatoes or a boiled river.

Calorie content per 100 g: 233.65 kcal

Beef stew with sweet and sour gravy

What will be needed:

beef pulp - 300 g;
onions - 100 g;
eggplant - 300 g;
carrots - 100 g;
tomatoes - 100 g;
sweet pepper - 175 g;
chili pods - 50 g;
tomato paste - 90 g;
soy sauce - 70 ml;
flour - 30 g;
starch - 30 g;
sugar - 40 g;
apple cider vinegar - 50 ml;
vegetable oil.

How to cook:

First of all, it is necessary to process and rinse all products that require this.
Cut the meat into thin slices.
Combine flour with starch. Sprinkle the cut meat with this mixture. Pour in soy sauce. Mix. Set the meat aside for 20 minutes.
Let the meat "rest". At this time, you need to do vegetables. Eggplants should be washed, dried, cut into a medium cube.
Heat oil in a suitable skillet. Fry the eggplants, shaking the pan constantly.
Process the bell peppers, rinse. Cut into small cubes.
Next, you should process, wash and grind the carrots with a coarse grater. You can cut it by hand, with a straw.
Next, you should process, rinse and chop the onion.
Wash the tomatoes and cut the largest remaining vegetables. Cut the chili into thin rings.
Pour bell peppers, carrots, onions, tomatoes and chili into a frying pan for eggplants. Fry everything together for about five minutes.
Heat oil in a separate skillet. Put the meat in it. Fry until golden brown.
Pour prepared vegetables into the pan with meat. Cook the contents for a quarter of an hour. Then pour in the vinegar. Add tomato paste and granulated sugar.
Cover the pan with a lid. Reduce fire to minimum. Cook for 10 minutes.
Recommended side dishes: creamy mashed potatoes, rice and spaghetti.

Calorie content per 100 g: 149.03 kcal

What will be needed (for 3-4 servings):

beef pulp - 500 g;
onions - 8 g;
carrots - 140 g;
tomatoes in their own juice - 250 g;
water - 250 ml;
olives - 315 g;
olive oil;
salt;
basil.

How to cook:

Process the beef, rinse. Cut with a medium dice.
Process the onion, wash. Cut into small cubes. Cut the carrots into thin circles.
Puree the tomatoes in a blender.
Heat oil in a frying pan. Fry the meat lightly.
Add onions and carrots. Cook for a few minutes.
Pour water and mashed tomatoes into a skillet. Add basil. Mix well.
A few minutes until completely ready, put the olives in the pan. Salt.
Simmer for a few minutes under the lid.
The dish is recommended to be served with any kind of pasta.

Beef stew with pasta sauce

What will be needed:

any meat - 300 g;
onions - 140 g;
carrots - 150 g;
flour - 30 g;
tomato paste - 30 ml;
garlic - 10 g;
vegetable oil - 50 ml;
salt.

How to cook:

Process the meat, rinse, dry. Cut into small cubes.
Process vegetables, wash, chop. It is recommended to grind the carrots on a coarse grater, chop the onion with a knife.
Fry the processed meat in a deep saucepan. Add prepared vegetables to the meat. Simmer the contents of the saucepan for another 5 minutes.
Add flour to the meat, mix. Cook for 5 minutes. Then add the chopped garlic. Add water. Introduce tomato paste. Set the fire to maximum.
After boiling the contents of the saucepan, throw off the heat to moderate. Add seasonings. Simmer for a quarter of an hour under the lid.
Pour pasta with gravy. Sprinkle with herbs and serve.

Video recipe

Note to the hostess

To prepare this dish, you should not buy a tenderloin - meat of the first and even second grade is perfect;
any sour cream is suitable for sour cream watering, you need to pay attention to its consistency in order to properly thicken the gravy.