EntranceHow to cook beef goulash. How to cook delicious goulash
Beef goulash recipe with gravy
Unfortunately, I can not attribute myself to 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 cooked this dish just disgustingly: the green-colored meat with thick mealy gravy made few people appetize.
Therefore, I started preparing goulash quite recently, and I will be happy to share with you the recipe for preparing this simple and delicious dish.
List of ingredients
- 1 kg 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
- 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 pan with a thick bottom, wait until the bottom of the pan is completely heated, and send all the beef to fry.
3. It will not work to fry the meat right away, 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 frying.
4. In the meantime, clean and chop the onion and carrot. Onions in cubes, and carrots in random slices.
5. By this time, the meat will already be fried to a beautiful brown crust.
6. Add onions and carrots to the fried beef, mix and cover with a lid so that the vegetables release the juice for 10-15 minutes. 
7. Next, add your favorite spices to our beef goulash (everything except salt) and pour about 250 ml. steep boil. The water should completely cover the meat, so add more liquid if 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 piece, cut and taste: the meat is starting to break down into fibers but is still a little tough. If the beef is very tough and rubbery, at this stage you need to add 2 tbsp. spoons of vodka or cognac.
We continue to cook the dish for another 40-50 minutes, and then again we try the beef for softness. By this time the meat will be ready.
Cooking thick gravy with tomato paste
9. We 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 no lumps remain.
11. Pour the gravy into the goulash pan, salt, stir, and cook for another 10-15 minutes until the gravy begins to thicken a little. It should be noted that thick gravy becomes only after the dish has completely cooled. Therefore, do not expect that immediately after cooking in hot goulash "there will be a spoon."
How and with what to serve a dish for dinner
12. Ready beef goulash with tomato sauce serve hot. You can prepare a side dish in advance: boil pasta, make mashed potatoes, as well as buckwheat or pearl barley. Wish you Bon appetit and look forward to your comments on the recipe.
To cook the most delicious beef goulash, we ideally need fresh veal. But, since beef goulash with tomato sauce can be attributed to budget and inexpensive dishes, it will do regular beef(meat from an adult cow or bull).
And it doesn’t have to be a whole piece at all, trimmings and pieces will do. The main thing is that there should be less veins and 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.
A few nuances to make your goulash soft!
Soaking beef. In advance, it is better to soak a piece of meat in water in the evening, with the addition of a small amount of acid. A weak acid solution helps the meat become tender. But, too acidic solution will turn the meat into a powdery substance, so it is important not to overdo it with acid. I do this: juice of half a lemon per 1 liter of water. Lemon juice can be replaced 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 make beef goulash with gravy softer, you can add 2 tbsp. vodka, cognac or rum.
Boiling water. To prepare goulash, you need to use only boiling water, or broth.
Today I will cook beef goulash with gravy, as in kindergarten. There are a lot of goulash recipes and today I will offer you my own version.
First you need to buy the right meat. For children, it is better to buy chilled meat without veins and fat, such as the neck or shoulder. It will be great if you are lucky and buy veal. How to distinguish veal from beef? There is a pattern: the lighter the color of the meat, the younger the animal. Beef fat is yellow, veal is white.
So, if you have made your choice, let's get started.
To prepare beef goulash with gravy, you will need:
Beef - 600 gr;
Onion - 1 pc;
Carrots - 1 pc;
Flour - 2 tbsp;
Tomato paste - 1 tbsp;
Bay leaf;
Sunflower oil- 3 tbsp;
Recipe for beef goulash with gravy:
1. Cut the beef into small pieces. Cubes 1 * 1 cm, it is possible and smaller.
2. Fry the meat in sunflower oil.
The meat is different, and the time it takes to cook it may be different - if it is beef, then at least an hour. If the meat is tough, then first it is better to boil it until soft, and then fry it. In this case, leave the meat broth - it will come in handy for gravy.
3. Add onions.
4. Add carrots. Fry the meat with carrots and onions until the vegetables are ready.
5. Fry the flour in a dry frying pan.
6. Add flour and tomato paste to the meat. Fry 2 minutes.
7. Add hot water or stock. Add salt to taste. Add liquid, stirring constantly to prevent lumps from forming.
For this amount of meat, it took about a liter of liquid.
8. Put out another 10 minutes. Add bay leaf 2 minutes before done.
Our delicious beef goulash is ready!
To spice up our creation, you can add grated pickled cucumber 15 minutes before the end of cooking (before flour and tomato paste). Mmm….
As a side dish for goulash, you can serve buckwheat or. I made mashed potatoes today. You can prepare it like this: peel and boil potatoes in salted water. Drain the water, but not completely, leave a little liquid at the bottom. Thoroughly crush the potatoes so that there are no lumps. Add butter and hot milk, salt if required. Kids love mashed potatoes, and if it comes with goulash… mmm… they will eat everything, and even lick the plate!
Goulash is a Hungarian dish. And there it is more attributed to thick soups than to second courses. Initially, goulash was invented by Hungarian shepherds - for lunch they usually cooked their own food on open fire in large cauldrons - there was something like 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 heartily feed your family.
Beef goulash - food preparation
To prepare goulash, it is necessary to take a high-quality beef tenderloin - pitted, chaffed and veined, so that the goulash turns out to be tender and juicy.
Beef goulash - preparing dishes
Cooking goulash in a pan. In this case, a 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 safely stew the meat in it.
Beef Goulash - best recipes
Recipe 1: Beef Goulash
This recipe is very easy to make. And such goulash goes well with many side dishes (cereals from cereals, potatoes, pasta), perfectly complemented by salads and allows you to heartily feed the family.
Ingredients:
500 grams of beef (veal can also be used),
carrot,
onion,
2 cloves of garlic
2-3 tablespoons of tomato paste,
sunflower oil, salt.
Cooking method:
1. Carrots must be peeled and cut into cubes. Onion and garlic should also be cut into small cubes.
2. Beef should be washed and cut into medium-sized pieces.
3. Heat sunflower oil in a frying pan and fry garlic, onions and carrots in it until golden brown.
4. Then you should add beef to the pan and do not forget to increase the heat.
5. The 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, mix everything thoroughly. When the liquid boils, it is necessary to cover the pan with a lid and set the minimum fire.
6. At minimum heat, beef goulash will be stewed under the lid for about an hour and a half. The 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 a side dish at all. If you supplement it vegetable salads makes a great lunch or dinner.
Ingredients:
600 grams of beef,
500 grams of potatoes,
150 grams of tomato,
200 grams of carrots
onion,
red Bell pepper,
4 teaspoons paprika,
4 garlic cloves,
a teaspoon of salt
40 grams of lard.
Cooking method:
1. To begin with, you need to fry a medium-sized chopped onion in a pan - it should acquire a golden hue.
2. Then you need to sprinkle it with paprika and mix thoroughly.
3. Cut the beef into large pieces and add to the pan. Don't forget to salt and pepper. Until the meat turns white, all together you need to fry over high heat. Then reduce the fire a little, add a little water and cover the pan with a lid. Leave to simmer for about an hour.
4. In the meantime, cut carrots and sweet peppers. And, after an hour, add tomatoes, garlic, peppers and carrots to the pan, add hot water, mix and again leave to simmer for 15 minutes.
5. When the meat becomes soft, you need to put potatoes cut into large pieces in goulash.
6. When the potatoes become soft, the dish is ready. But, turning off the fire, 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 pickles, meat cooked according to this recipe acquires a very unusual taste. And it goes great with rice porridge.
Ingredients:
400-500 grams of beef pulp,
half a glass of dry red wine,
2 heads of onions,
2 pieces of pickled cucumbers,
1 garlic clove
2 tablespoons tomato puree
2 tablespoons meat broth,
a tablespoon of wheat flour
ground black pepper, salt.
Cooking method:
1. Beef must be cut into small pieces, fry it in oil in a pan and add finely chopped onion to the meat.
2. After that, salt, 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 a puree from the tomato, cut the cucumbers into cubes, chop the garlic. Add all this to the pan, pour in the broth, wine and simmer for 30-40 minutes under the lid.
4. You can serve Georgian goulash with a side dish of rice. For beauty and giving a piquant taste, sprinkle goulash with chopped dill.
Recipe 4: Microwaved Hungarian Goulash
Since this recipe involves the use of wine, the taste of the meat is especially refined and piquant. And in the microwave, the dish is prepared in just a matter of minutes.
Ingredients:
500 grams of beef,
50 ml dry red wine
large bulb,
Bell pepper,
2 peeled tomatoes
bouillon cube.
Cooking method:
1. Beef, sweet peppers and onions should be finely chopped and put together in a tall frying pan or bowl with a lid.
2. A bowl of beef pieces 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, you need to mix the dry broth with red wine and also pour it into the goulash. In a sealed container at 100% power, it is necessary to simmer the goulash for another 6-7 minutes. Then the dish can be served at the table.
Beef goulash is quite easy to make. To make the dish tasty, it is important not to overcook it in a pan. It is also necessary to correctly select spices - pepper, paprika, you can also use bay leaves and peppercorns. In general, the secret to making delicious goulash lies in the proper combination of all the ingredients. When everything is in moderation, the taste of beef is simply amazing.
Stew goulash.
Beef goulash with gravy
Products
Beef (veal) meat without bones - 600 grams
Onion - 2 heads
Ketchup - about 200 milliliters
Dill - 3 tablespoons
Flour - 2 tablespoons
Vegetable oil - 2 tablespoons
Salt and pepper - to taste
How and how much to stew beef goulash
1. Clean the beef from films and fat.
2. Finely chop the beef.
3. Peel and finely chop the onion.
4. Heat the frying pan, pour in the oil and put the onion, fry for 7 minutes over medium heat without a lid. 5. Add meat to the onion, fry for 5 minutes, cover and reduce heat.
6. Add ketchup to goulash, mix.
7. Add flour to the goulash, mix thoroughly.
8. Add half a glass to the goulash hot water or broth, cover and simmer for 1 hour over low heat under the lid, stirring occasionally.
9. Salt and pepper the goulash to taste, serve with herbs, pickled cucumbers and mashed potatoes as a side dish.
Fkusnofakty
Goulash is a national Hungarian dish of meat stewed with pepper, smoked bacon, and potatoes. Considered a thick soup. First, the meat is fried in lard with onions until brown, then water, flour, vegetables are added, and the meat is stewed until soft.
Traditionally, goulash is made from beef or veal cut into pieces. To soften the meat, it is stewed for a long time - 1.5 - 2 hours.
In the USSR, goulash was a stew made from any boneless meat. First, the meat was fried, then cooked in tomato sauce. Goulash was served with any side dish.
Goulash gravy can be made with the addition of tomato paste, canned or fresh tomatoes by adding them to the fried meat. 15-20 minutes before cooking, you can put chopped garlic, cumin, marjoram, 30 milliliters of dry red wine or balsamic vinegar, a few slices of lemon, a small cube of butter.
The oil in the recipe can be replaced with lard or pork fat. It should be melted in a frying pan and fry for 2-3 minutes over medium heat without a lid. The butter will melt from the fat, and the cracklings should be removed.
The basis of Hungarian goulash is paprika. It is better to use fragrant dried paprika for paprika, and before adding it to goulash, it must be heated on a low heat in a frying pan for 1-2 minutes. It is also allowed to simply grind a couple of sweet peppers in a blender.
Meat for goulash - beef is traditionally used, substitution for veal is allowed.
How to stew Hungarian goulash
Products
Potato - 700 grams
Beef shoulder or sacrum - 600 grams
Onions - 2 pieces
Bulgarian pepper - 1 piece
Garlic - 2 cloves
Red hot peppers- 1 pod
Sweet dried paprika - 3 tablespoons
Cumin - 1 teaspoon
Vegetable oil - 50 milliliters
Salt - half a teaspoon
How to stew Hungarian goulash
1. Rinse the meat, remove the veins.
2. Cut the meat into strips 3 cm long, 1 cm thick.
3. Pour vegetable oil into a frying pan, heat over high heat until bubbles appear.
4. Put the meat into the hot oil, mix, fry for 7-10 minutes, so that the moisture released from the meat evaporates and the meat becomes covered with a crust.
5. Cut the peeled onions into small cubes.
6. Peel the garlic, finely chop with a knife.
7. Reduce the fire under the pan with meat to medium, add the onion, fry for 5 minutes.
8. Put garlic and cumin to the meat and onions, mix, fry for 5 minutes.
9. Wash the bell pepper, remove the stalk, peel the seeds, chop into thin strips.
10. Put meat with onions bell pepper fry for a few minutes.
11. Put paprika in goulash, pour boiling water so that the contents of the pan are completely under water.
12. Peel the potatoes, cut into squares 1.5 centimeters thick.
13. Wash hot pepper, remove seeds, chop into thin rings.
14. Put potatoes, hot peppers, salt in goulash, cover with a lid, cook over low heat for 40 minutes.
15. Remove goulash from the burner, leave for 15 minutes before serving.
How to stew goulash with pickles
Products
Beef (tenderloin) - 700 grams
Onion - 2 heads
Cream - 250 milliliters
Pickled cucumbers - 3 pieces
Honey - 35 grams
Flour - 30 grams
Black pepper - 4 peas
Mustard - 1 tablespoon
Salt - half a teaspoon
Bay leaf - 2 leaves
How to cook goulash with pickles in a peasant way
1. Wash the beef in cold water, cut into cubes a few centimeters thick.
2. Pour vegetable oil into a saucepan, heat for several minutes over medium heat.
3. Put honey in a saucepan, melt it to a liquid state.
4. Put the meat in a saucepan, fry for 15 minutes until it is browned and the resulting liquid has evaporated.
5. Peel the bulbs, cut into half rings 3 mm thick.
6. Put the onion to the meat, fry it for 3 minutes.
7. Pour 2 cups of boiling water over the meat, salt and pepper, leave the beef to stew for 40 minutes.
8. Chop pickled cucumbers into strips 5 millimeters thick, several centimeters long.
9. Put pickles to beef, simmer for 10 minutes.
10. Combine cold cream with flour and mustard.
11. Pour in cream sauce in a thin stream into a saucepan with meat, mix, put bay leaves, wait for it to boil, simmer for 5 minutes.
The most tender meat melting in your mouth with a thick fragrant gravy - hardly anyone can refuse such a combination! Traditional goulash belongs to the national Hungarian cuisine, where it is served as a thick soup of beef pieces stewed with smoked bacon, carrots, potatoes, onions and paprika. By frying meat with bacon and flour, the dish turns out to be fragrant, very rich and fatty.
About the recipe for beef goulash with gravy
About beef goulash with gravy (a recipe with a photo is attached with details), it is not at all necessary to know the details in order to love and cook often. And yet it is curious that in different parts of the world goulash is prepared differently and is mainly served not as a soup, but as a second meat dish in rich sauce. The beef turns out very fragrant and tender, and the thick gravy goes well with all kinds of side dishes, in particular with rice and mashed potatoes.
Suitable for cooking beef tenderloin or young veal, with minimal veining and muscle tissue. In gravy instead of tomato paste, you can put fresh tomatoes and add roasted bell peppers and celery to enhance the flavor. In a word, the taste of the dish can be safely adjusted, for example, add your favorite spices or put a couple of pinches of sugar if you want to remove the sourness of tomato paste. Greens for serving should not be spared, finely chopped parsley, dill, green onion, cilantro or basil will only enhance the taste of goulash, make the dish brighter and more vitamin.
Ingredients
- beef 500 g
- onion 2 pcs.
- carrots 0.5 pcs.
- vegetable oil 2 tbsp. l.
- wheat flour 2.5 tbsp. l.
- salt 1.5 tsp
- dried basil 2 chips
- mixture ground peppers 2 chips
- water 3 tbsp.
- bay leaf 1 pc.
- tomato paste 2 tbsp. l.
- fresh dill 1 tbsp. l.
Recipe for beef goulash with gravy
- Chop the onion into thin half rings, cut the carrot into a medium cube. We wash the meat in cold water and be sure to dry it with a paper towel so that there is no moisture left on the surface that prevents the formation of a beautiful golden crust. We remove all the veins, if any, and then cut the beef into a medium cube - the standard size for goulash is 3x3 cm or 4x4 cm, the weight of each piece is about 30 grams. If cut larger, the meat will stew for too long, and if it is cut too small, then its taste will not be so pronounced in the gravy.
Heat up a deep frying pan and add 2 tbsp. l. vegetable oil and put the beef in it. We fry the meat over high heat without a lid for 3-5 minutes on each side - this method of quick frying will allow you to “seal” all the valuable juices inside, the crust will grab and become ruddy, which will make the goulash tender and juicy. Do not add salt during cooking!
In the same pan where the beef was fried, sauté the onion for 2-3 minutes - it will absorb the aroma and taste of the meat juice that remains from frying. Once the onion is soft, add to the pan. wheat flour, stir quickly. The toasted flour will give the goulash a nice smoky flavor and also make the gravy thicker and richer.
Reduce the heat to low and continue to fry for another 2-3 minutes - the flour should become light caramel in color, acquire a sweet nutty flavor. Put the fried beef in the pan with the onions.
Pour cold water - it should completely cover the contents of the pan. Add salt, a mixture of ground peppers, bay leaf and basil. Stir, bring to a boil and cover the pan with a lid. Stew the beef at a low boil for 30 minutes, not forgetting to stir from time to time with a wooden spatula.
Add carrots, previously diced, mix again and simmer for another 30 minutes - during this time, carrots and meat will reach full readiness. The goulash should flake easily when pressed with a fork. If the beef is "old" and tough, the stewing time should be increased. The water will evaporate during cooking, it can be added if necessary.
At the end of cooking, add tomato paste and finely chopped dill. Stir and simmer for no more than 5 minutes - if the gravy is overcooked, the tomato paste may lose its color.- The result should be a soft and fragrant goulash with a thick gravy. The onion will completely dissolve, giving off its aroma and sweetish taste to the sauce. Carrots will keep their shape perfectly and give a delicious look to the dish. Tomato paste will color the gravy in a rich color and add a slight sourness.
Serve hot beef goulash with gravy, sprinkled with finely chopped herbs. Mashed potatoes or rice are great as a side dish.
On a note:
- Instead of tomato paste as a gravy for beef goulash, the recipe calls for the use of fresh tomatoes - in this case, they should be scalded with boiling water, peeled and chopped in a blender (or on a grater). Add at the end of cooking, simmer with meat for 10 minutes.
- If desired, 1 clove of garlic, passed through a press, can be added to the gravy at the final stage of cooking - it will give the dish a special aroma and taste.