Today we will cook pork goulash, with a thick vegetable sauce of sweet pepper, carrots and onions, with the addition of tomato paste. To thicken the sauce, add a little fried wheat flour. Pork goulash will be very soft and juicy, soaked in a fragrant sauce. In the summer season, tomato paste can be replaced with fresh tomatoes. In this case, blanch the tomatoes in boiling water, remove the peel and beat them until puree. To balance the taste, you can add a little sour cream at the final stage of cooking. You can also experiment with spices; paprika, coriander, and chili are suitable. The amount of water for the sauce can be adjusted depending on the desired gravity of the gravy.

Total cooking time: 60 minutes
  Cooking time: 45 minutes
  Output: 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

How to Make Pork Goulash with Gravy

I chop the onions and carrots in a cube - large, if you want vegetables to be clearly present in the gravy, or vice versa, finely if you want them to dissolve in it. Fry the 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 golden, I immediately add chopped bell pepper (fresh or frozen) to the pan. I fry for another 1-2 minutes so that the pepper reveals its aroma. I set the vegetables aside.

Next, you need to fry the pork. For the preparation of goulash, any cut is suitable, preferably with small layers of fat: neck, loin, scapula, and so on. Washed and dried with paper towels meat, I cut into portions of 20-30 g - you can dice or cubes. I reheat the pan again. If the meat is low-fat, literally pour in 1 tablespoon of refined oil or heat lard, but not much, because pork meat itself is very heavy. If you have collars, you can fry them completely in a dry pan. I spread the pieces of meat in one layer and fry them over high heat until the crust is stable for about 3 minutes on both sides (always without a lid). In the maximum heat, they quickly seize on all sides with a crust that seals all meat juices inside, they stay inside, which means that the goulash will turn out to be incredibly soft and juicy, not overdried.

Now that the pork is well fried, add the flour and mix everything intensively so that it covers each slice with an even layer. In order to prevent a floury taste in the finished dish, I keep it together for another 1 minute over medium heat. But do not fry too intense, the flour should only be dried, but in no case should it be burnt, otherwise you will ruin the dish. Flour will add the desired thickness to the goulash with gravy. To avoid lumps, try to distribute it evenly across all the pieces so that it literally envelops them (you can sift the flour through a small strainer, distributing it in such a thin layer).

Fried? Return the vegetable passerovka (onion, carrots and bell pepper) to the pan. Having combined all the ingredients, I mix the contents of the pan, reduce the heat to a minimum. I spread tomato paste in hot boiled water and pour the contents of the pan into the resulting sauce. The liquid should completely cover the meat, if it is not enough, then you can add more boiling water. I bring it to a boil, put salt and pepper, bay leaf and sugar (to balance the acidity 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 are suitable, but do not overdo it so as not to drown out the taste of pork itself.

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

Pork goulash with gravy can be supplemented with a couple of slices of white, slightly dried bread, or served with a side dish - in the classic version usually comes mashed potatoes, rice or pasta. Bon Appetit!

Beef is the queen among various types of meat. It is harsh, it takes longer to cook, but in the end the taste that turned out is simply impossible to forget. Now remember that we will also have beef in the sauce.

We, as most often, prepare five different recipes and write the necessary and useful advice for each of them. It is worthwhile to be careful, because it often happens that the advice comes up to several, or even all recipes at once.

You have to try the homemade version of goulash, goulash with prunes, wine, Hebrew and Magyar (that is, Hungarian). All options are different, tasty and special in their own way. Each version will certainly suit your taste.

In addition to recipes, expect recommendations for choosing the main products. Since in this case we have to work with beef, we will choose it. This is not at all difficult. Here you need attentiveness, good vision, smell and the ability to get up early in the morning.

For gravy, we will use different ingredients, which we will talk about a little later (pay attention to the tips under the recipes). But you will mainly choose them to your liking.

What you need to know for cooking

As we wrote above, to choose a good meat of high quality, you need to get up early, look at both and have a good sense of smell.

1. First of all, it is worth paying attention to the fact that in any case, the first thing that catches your eye is the color of the meat. Beef should be saturated red or even burgundy, for example, a saturated raspberry color;
2. A greenish or grayish shade of meat will indicate that such a piece of carcass is not worth buying;
3. The color of the fatty layers is snow-white. If they are pink or slightly pinkish, then the meat has already tried to "refresh". Potassium permanganate gives such a shade;
4. If the layers of fat are yellow, then the cow was already old and her meat would take longer to cook than if it were a young animal;
5. The juiciest goulash you get from marbled beef. This is when the fat in the meat is distributed evenly perfectly and the meat from this turns out to be incredibly tender and insanely juicy;
6. The meat should be resilient if pressed on it. After the finger, the dent should disappear;
7. The product should not smell like spices or give something unpleasant. Fresh meat smells like either meat or is completely odorless.

After choosing a good piece of beef, you can go home to start preparing a fragrant and insanely delicious dinner or main course for lunch.

Homemade Beef Goulash with Gravy

Time for preparing

calories per 100 grams

  The easiest recipe we can offer you. Everything is simple, at home, very tasty and incredibly juicy. It is worth trying only once, you can’t come off.

How to cook:

Tip: you can serve goulash with potatoes, pasta, any cereals or cereals.

Cooking goulash in Hebrew

A very interesting method of cooking beef. There are few ingredients and everything, in principle, is extremely simple. The result will pleasantly and deliciously surprise you.

What is the calorie content - 97 calories.

How to cook:

1. Wash the meat, cut the film and cut it into large pieces, pour cold water for twenty minutes;
2. While the meat is soaking, peel the onion, cut off the root portion and wash;
3. Next, cut the onion into small cubes;
4. Heat a little oil in a pan;
5. Pour onion there and fry it;
6. Drain the water from the meat and pour boiling water over it for another ten minutes;
7. Then drain the water and add meat to the onion;
8. Simmer together until all the liquid from the meat has evaporated;
9. When it evaporates, fry the meat until golden brown on all sides;
10. Pour roast meat two centimeters in water, add spices, salt and stew meat until tender.

Tip: when serving, you can decorate the meat with green onions, cut diagonally.

Trying Magyar cuisine

The basis of Hungarian cuisine is sweet paprika, without which it could not do, and this is a recipe. A few other spices, a lot of meat and aromatic gravy. Unable to pass by.

How much time - 2 hours.

What is the calorie content - 73 calories.

How to cook:

1. Peel the onion from the husk, cut the root part with a sharp knife;
2. Then wash all the heads, cut into small cubes;
3. Heat a pan with oil, pour onion and fry until golden brown;
4. During this time, wash the meat, dry it and cut into slices;
5. Peel the garlic, chop the dry tip and grind the cloves using any convenient method;
6. Add them to the onion, the same seeds of caraway seeds, paprika, add salt, pepper and mix everything;
7. Dilute the tomato paste with a small amount of broth, then pour it into the bulk and add to the onion;
8. Then bring to a boil, then make the gas flow to a minimum and continue to simmer;
9. Add and stew meat for one and a half hours;
10. At the end of time, meat can be served to the table with a side dish or as an independent dish.

Tip: if you like Hungarian cuisine spicy, add a spoonful of their national hot pepper paste - Eros Pista.

Wine goulash recipe

Do not worry that there will be alcohol in the gravy, it will evaporate during the preparation of your meat dish. So you can calmly treat all the little guests without fear for their health.

How much time - 1 hour and 40 minutes.

What is the calorie content - 187 calories.

How to cook:

1. Heat oil in a large skillet;
2. While it is warming, wash the meat, dry and grind;
3. Put it in hot oil, stir with a spatula;
4. While the meat is slowly setting, peel the onion from the husk;
5. Then cut the spine and wash the heads;
6. Cut them into half rings and add to the meat;
7. Wash the tomatoes and make cuts in the form of a cross on each fruit;
8. Pour boiling water and remove for five minutes;
9. At the end of time, rid the peel of tomatoes;
10. Next, cut them finely and add to the meat;
11. To send there paprika, washed thyme, salt and pepper;
12. After about twenty minutes, pour in the wine and broth;
13. Cover the pan and simmer the goulash for an hour.

Tip: ready-made goulash can be served with fresh straws from vegetables, for example, tomatoes, peppers, cucumbers, with soy sauce.

Fragrant beef goulash with prunes

Any meat in the company of dried fruits is an incredible mercy. Having tried such a culinary combination at least once, you will cook it more and more often.

How much time - 1 hour and 45 minutes.

What is the calorie content - 132 calories.

How to cook:

1. Wash the meat, dry it and cut into small slices;
2. Heat a frying pan with oil, put meat there and fry it until golden brown on all sides;
3. Heat another pan with oil;
4. While the oil is warming, peel the carrots, wash and chop them into cubes;
5. Pour in carrot cubes;
6. Peel the onion from the husk, like garlic;
7. And there, and there, cut dry root parts;
8. Wash, dry and cut the onion into small cubes;
9. Chop the garlic in any convenient way;
10. Add onions and garlic to carrots and simmer together for five minutes;
11. Transfer root vegetables and garlic to meat, add spices and simmer for fifteen minutes;
12. Add prunes, mix and simmer for the same amount of time;
13. Then, in a second pan, fry the flour, dilute it with water and pour into the meat;
14. Stew together for twenty minutes;
15. Add the tomato paste and simmer another ten minutes and you're done.

Tip: cover the meat dish and let it brew for twenty minutes, then serve.

To prepare a delicious goulash with gravy, do not spare water / broth. The more you pour, the more sauce you get in the end.

Do not regret spice. But you need to be able to handle them, because if you mix too much of everything, it will turn out not very tasty. Add proven flavors and tastes.

Stew meat for at least one hour, as it is beef. Everyone knows that beef is tough meat that needs to be cooked a little longer than chicken or pork. But it's worth it.

If your gravy is not thickened, you can add a little starch or flour, they will make your sauce thicker. But here it is very important to know the limit of the reasonable. With such components it is easy to overdo it.

Beef in gravy is divinely delicious, satisfying. This is a dish that will become unforgettable for you, and you will cook it more and more often. See for yourself, enjoy your meal!

A delicious Hungarian national dish, goulash fits perfectly into our winter menu. Judge for yourself: hot spicy thick soup with slices of stew, sweet pepper, tomatoes, potatoes and onions - what could be more pleasant and desirable after a long winter walk? Good goulash and the simplicity of its preparation. However, this simplicity is deceiving. Despite the fact that goulash does not relate to high cooking, but rather to simple but satisfying folk cuisine, non-compliance with all onkosty and rules of preparation of this dish can play a cruel joke with you. And instead of thick, satisfying and so attractively delicious goulash, you get only boiled meat in sauce. But do not despair! "Culinary Eden" is always ready to help you. Today we offer you to understand with us all the intricacies and remember how to cook goulash.

Like any other truly popular dish, shepherd’s soup, which is exactly what the word goulash is translated from Hungarian, is very rich in a variety of cooking recipes. The classic basic goulash recipe is not at all complicated. Finely chopped onion is fried in pork fat, then beef, chopped into small cubes, is added and sprinkled with more and more paprika, which serves not only to give the dish a rich red color, but also acts as a thickener. Stew the meat until half in particular, after which add a little broth or water and lay a small amount of spicy vegetables, potatoes and herbs to taste. Just a couple of minutes before being prepared, small pieces of tough dough are added to the dish - a chipset, which are often perceived i'm out of habit as a grits. As soon as the chipset pops up - the dish is ready. But this is only a basic recipe, only the very basis of goulash. But in every region, in every house and every family they prepare their own, special goulash.

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

1. When choosing meat for your goulash, try turn your attention to the freshest cuts. The best choice for preparing this dish is the brisket, spatula or flank. Try to choose a piece of meat that is evenly coated with a thin layer of fat. In this case, when slicing, you can easily make sure that on each meat block there is a small piece of fat, this is the way meat is sliced \u200b\u200bthat is especially appreciated when cooking goulash. Do not forget to evaluate the look and age of the animal whose meat you buy. This is easy to do by looking at the color of fat. The more yellow the shade has, the older the animal was, and the more tough and coarse the meat will be in the finished dish. Be sure to click on the selected piece of meat with your index finger. If the meat is fresh, the resulting hole will immediately disappear. And in the old, lying, flabby meat, the pit will remain for a long time. Needless to say, that such meat is not suitable for our dish?

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

3. The best dishes for making shepherd’s soup are considered good thick-walled bowler. However, such authentic preparation of goulash today is found only in Hungarian restaurants, trying to capture the imagination of tourists. A cauldron, a pan with a thick bottom and walls, and even a deep frying pan are perfect for cooking goulash at home. It is best to choose cast-iron cookware, the thick walls and the bottom of which allow the cooked goulash to warm evenly and protect your dish from burning. If you have not yet acquired a cast-iron cauldron, then a good stainless steel pan is perfect. But it is better to refuse thin-walled and enameled dishes. Goulash in such dishes can easily burn, and uneven heating of the prepared dish can adversely affect its taste.

4. Let's try to cook our first beef goulash according to the classic recipe. Rinse, clean from excess veins and cut into small cubes 600 gr. beef, two large onions chop finely, 600 gr. peel and cut into large pieces. In a casserole, melt 2 tbsp. tablespoons of pork fat, add onions, and fry until transparent. Then add the meat, 1 tbsp. teaspoon of paprika ½ tsp cumin and ½ cup of water or broth. Bring to a boil and simmer under a lid on the lowest heat for 30 minutes, adding water or broth as necessary. After the time has passed, add potatoes to the meat and fill everything with water so that it only covers vegetables and meat. Bring everything to a boil, simmer for 10 minutes over medium heat, then add 3 tbsp. tablespoons of tomato paste, salt and red pepper to taste. Stir your goulash thoroughly and simmer over medium heat until the potatoes are ready. When the potatoes become completely soft, remove the goulash from the heat, cover and let it brew for 10 to 15 minutes.

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

6. An excellent goulash is obtained from pork. Heat 2 tbsp in a pan. tablespoons of vegetable oil, add two finely chopped onions and fry until slightly golden. Then add 1 kg. pork, chopped into small cubes or cubes, and a tablespoon of flour. Stir and fry over high heat, stirring often, until a light golden crust forms. Transfer the fried meat with onions into a deep saucepan, add 400 ml. water or broth, one teaspoon of paprika, a pinch of cumin and salt to taste. Bring to a boil and simmer under the lid on the lowest heat for 40 minutes. Then add one finely chopped bell pepper, a pinch of hot pepper, and simmer all together for another 15 to 20 minutes.

7. Very tasty and fragrant turns spicy goulash of lamb. In the deep in a pan, heat 3 tbsp. tablespoons of lard, add 600 gr. mutton shoulder blade, cut into small cubes, and 40 gr. finely chopped smoked bacon. Sprinkle meat with 2 tbsp. spoons of flour and a pinch of hot pepper. Stir, add two minced cloves of garlic and a pinch of marjoram. Stir again and fry the meat over high heat until golden brown. Reduce the heat, add one glass of dry red wine, one glass of hot water, two tomatoes, peeled and cut into thin slices, and salt to taste. Bring goulash to a boil and simmer over low heat under a lid for 40 minutes. Serve with boiled potato garnish and fresh vegetables.

8. An original and delicious goulash with beans cooked in Texas. Rinse, soak for eight hours in water, boil until cooked and drop in a colander 400 gr. red bean. In a cauldron, warm up 2 tbsp. tablespoons of corn oil, add 400 gr. thin beef sliced \u200b\u200bbeef and fry for 10 minutes, stirring frequently. Then add the two chopped onions and sauté all together for another 5 minutes. Peel and slice four tomatoes into thin slices. Cut two sweet peppers into strips. Add vegetables to the meat and simmer for another 10 minutes. Then add boiled beans, one glass of dry red wine, salt, black and red pepper to taste. Stir and simmer all together over medium heat until the meat is cooked.

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

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

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

Hi friends! You do not know what to cook today for a family lunch or dinner? Then this article is for you! And it is dedicated to one very interesting, but at the same time simple dish - goulash. We will cook it from beef.

Goulash is generally a Hungarian dish, but it has already been so assimilated and firmly integrated into our diet that we no longer share whose dish it really is. to us the main result. Perhaps, in our everyday understanding, this dish is not very similar to what is cooked in Hungary, but this is really not important. And the important thing is that it is very tasty!

I want to note that the cooking time of your meat may differ from what is written in the recipes. After all, beef is different. If this is young meat, it will cook rather quickly. For the older one, it will take a little longer. Therefore, while cooking, taste and already adapt to yourself.

  Beef goulash with gravy without tomato paste

The easiest goulash recipe from regular foods. This is such an everyday, uncomplicated second course, but at the same time very tasty and satisfying. As a rule, men prefer just such food, homemade, cooked with love and even with a lot of meat. Here is what you need!

We will need:

• beef meat - 0.5 kg;
• any vegetables (onions, carrots, bell peppers, various greens);
• salt, spices;
• mayonnaise;
• cooking oil for frying.

Cooking:

1. The meat is cut into pieces of a rather large size.

2. We take any vegetables that you have. We clean and grind them, fry in oil in a pan, adding your favorite spices.

3. After the vegetables are slightly fried, put our beef in a pan. Mix everything and cook for 5-10 minutes.

4. After which we pour boiled water, add salt to it, as well as a couple of tablespoons of mayonnaise. We mix everything and leave it to simmer on moderate heat for 30 minutes under a covered lid.

5. A tasty, but understandable dish that should be present in the diet of every family. Yes, and its preparation will not take you much effort, but everyone will be happy with such a full lunch or dinner.

  How to cook beef goulash so that the meat is soft and juicy?

Goulash and at the same time thick soup with lots of meat and vegetables will decorate your everyday menu with its bright look and unforgettable taste. And by the way, for this recipe you do not need a side dish, because potatoes are already present in it!

We will need:

• beef - 1 kg;
• onions - 3 pcs.;
• bell pepper - 3 pcs.;
• potatoes - 600 g;
• garlic - 3 cloves;
• tomato paste - 1.5 tbsp;
• paprika - 1.5 tbsp;
• black pepper, salt and sugar to taste.

Cooking:

1. Peel and finely chop it with a knife. Fry in a pan in oil until light golden.

2. Cut the meat into slices of medium size, not too large and not too small.

3. Add meat to the onion, salt and fry for 10 minutes, stirring occasionally.

4. Pour boiling water into the meat so that it covers the entire surface, and the pieces are not visible. Cook for 30 minutes on low heat

5. At this time, peel and chop the potatoes and send it to the gravy. Cook for another 30 minutes on low heat.

If necessary, add boiling water to cover the potatoes.

6. Peppers and peppers. Pour it to the meat. To this we add tomato paste, paprika and ground pepper. Mix everything and cook for 15 minutes.

We taste and, if necessary, add. You can also add half a teaspoon of sugar.

7. At the very end, squeeze the garlic and also send it to the gravy. After which we cook another 5 minutes and remove from heat.

Tasty, rich and thick gravy with tender beef will surprise you with its unforgettable taste.

  Classic Hungarian Beef Goulash

In this recipe, consider cooking real Hungarian goulash. Do not be alarmed, there is nothing complicated in it. It turns out it is very thick, rich and bright. Serve it in deep bowls, like soup. Well, homemade pasta scooped up makes the dish more tender and satisfying.

We will need:

• beef - 600 g;
• potatoes - 600 g;
• onions - 200 g;
• mashed canned tomatoes - 100 g (or 2 fresh);
• sweet pepper - 300 g;
• dried paprika - 2-3 tsp;
• salt.

For pasta:

• flour - 200 g;
• egg - 1 pc.;
• salt - 1/4 tsp;
• boiled water - 1-2 tbsp.

Cooking:

1. Peel and finely chop the onion. Fry in a pan in a large amount of vegetable oil until golden, slightly roasted.

2. Cut the meat into medium-sized pieces.

The brisket is best for this dish.

3. Spread the meat pieces to the onion, add salt and dried paprika. Fry lightly over low heat.

4. Then pour boiling water into the pan. We continue to cook over low heat.

5. And at this time we’ll start preparing a sliver. Simply put, goulash paste. Mix the flour with the egg and salt. Knead the cool dough by adding 1-2 tablespoons of water to it. We wrap the finished dough with cling film and remove it from the toron.

6. Peel the potatoes, cut into small pieces and send them to the pot for meat. Cook until the potatoes are completely cooked.

7. Pour water into another pan and set it on a stove to boil. We will boil noodles in it.

8. Roll out the dough 4 mm thick. Then we cut it into small cubes. Boil in boiling water in a separate pan until cooked.

9. We try the potatoes, if it is ready, then pour the tomatoes into the goulash.

If the tomatoes are unsweetened, then sugar should be added to taste.

10. Wash, peel, chop, and put the peppers in a pan with meat.

11. We put the ready-made capsules in goulash, pre-drain the water, mix and feel free to serve!

  How to cook goulash with gravy in a slow cooker?

Now let's cook beef goulash in a slow cooker! Thanks to our wonderful assistant, the cooking process becomes as simple and easy as possible.

We will need:

• beef - 800 g;
• onions - 2 pcs.;
• garlic - 2 cloves;
• bay leaf - 2 pcs.;
• tomato paste - 4 tablespoons;
• a mixture of peppers - 1 teaspoon;
• flour - 2-2.5 tbsp;
• peppercorns, salt;
• vegetable oil.

Cooking:

1. Cut the meat into medium pieces, about the size of a walnut.

2. We clean onions and a tiny knife. We also act with garlic.

3. Pour vegetable oil into the bowl from the multicooker (about three tablespoons). Select the "Frying" mode, let the oil heat up.

4. Fry the meat in a slow cooker for about 8 minutes.

5. Then pour the chopped onion and garlic to it. Fry for about 7 minutes.

6. Then turn off the "Frying" mode. Pour two tablespoons of flour into the meat without a slide.

If you still have more liquid in the bowl, add a little more flour.

7. Add tomato paste, salt, a mixture of peppers, bay leaves and black pepper with peas. Pour all 800 ml of boiling water, mix, close the lid. Set the "Extinguishing" mode and set the time 1 hour 20 minutes.

8. While the goulash is cooked, cook a side dish. That's all, now you can feed your family a delicious dinner!

  The classic recipe for beef gravy, as in kindergarten

There is also no tomato paste in this recipe. But it also lacks mayonnaise. The dish turns out less caloric, it uses only vegetables and beef. But the fact that there are few ingredients does not mean that such a goulash turns out tasteless. Not at all, it comes out very fragrant, satisfying. All diners will appreciate it.

We will need:

• beef - 500 g;
• large carrots - 1 pc.;
• onions - 1 pc.;
• salt, pepper, spices;
• bay leaf;
• vegetable oil.

Cooking:

1. My meat and cut into pieces.

2. Peel the carrots and onions. Finely chop the onion, and rub the carrots on a coarse grater.

The more vegetables, the tastier!

3. Fry the meat in hot oil in a pan.

4. Then put our chopped vegetables to it. Mix everything and continue cooking for 10 minutes.

5. After which we fill everything with boiled water, put the bay leaf salt and spices. Cover, reduce heat and simmer for about 30 minutes. Serve with any side dish as you wish.

  How to cook the most delicious goulash with flour in a pan?

Flour in the composition of second courses is used quite often, and this is no accident. After all, it makes the taste somehow nutty, very unusual and aromatic. Try to introduce it to goulash and you will understand how the taste of the dish changes.

We will need:

• beef - 400-500 g;
• onions - 1 pc.;
• tomato paste - 1 tablespoon;
• flour - 6-7 tablespoons;
• mayonnaise - 1 tablespoon;
• sour cream - 2 tablespoons;
• cooking oil for frying;
• salt, spices to taste.

Cooking:

1. We wash the beef meat, dry it and divide it into several parts. We beat each part with a culinary hammer and cut into strips.

The strips should be quite long.

2. Pour 6 tablespoons of flour into a plate and roll our strips of meat in it.

3. Fry the beef in a pan for about 10 minutes in a hot vegetable oil.

4. At this time, chop finely onion and fry it in another pan.

5. When the onion is fried and becomes translucent, put one tablespoon of flour in it. Mix everything thoroughly.

6. Then add one tablespoon of tomato paste, one mayonnaise and two tablespoons of sour cream to the onion. Also mix everything.

7. Pour boiled water into the resulting mass, add salt and your favorite spices to taste, let the gravy boil.

8. At this time, we take out our meat and put it into the gravy, simmer it under a covered lid over low heat for 20-25 minutes.

Before turning off the gas, you can sprinkle with fresh or dried herbs.

9. Serve with any side dish. In my case, with rice. It turns out very tasty stew!

  Beef goulash with prunes

A very festive and delicious dish - stew with prunes. It can be safely served not for guests; it looks very elegant and spectacular. If you have dry red wine, then splash it instead of water, the taste will open even more and become more intense and bright.

We will need:

• beef - 700 g;
• prunes - 20-25 pcs.;
• carrots - 200 g;
• onions - 1 pc.;
• tomato paste - 2 tablespoons;
• spices, salt, sugar;
• vegetable oil.

Cooking:

1. We cut beef with any slices convenient for you. Add spices and salt to it.

2. Heat vegetable oil in a pan and fry our meat in batches. First, lay out one row, fry on both sides and remove it from the pan into the plate. And so, until all the meat pieces are over.

The pan must be very hot.

3. Then we send all the fried meat to the same pan in which it was fried. Put a bay leaf there.

4. Now it's the turn of tomatoes. Here you can use fresh tomatoes, tomatoes in your own juice. If you take tomato paste, then dilute it first in a half glass of water.

5. Pour a glass of water, cover, bring to a boil, and then reduce the heat and cook for 30-40 minutes until almost done.

6. At this time, fry chopped carrots and onions in another pan. We do not fry for long, until the onions are transparent.

7. Combine the fried vegetables with beef, add salt, pepper, a little sugar and prunes. Stew under a closed lid over low heat for about 12 minutes. A bright, spicy dish will decorate your everyday table, or will become the central hero at a festive dinner!

  Video how to make beef goulash with gravy, as in the dining room

Probably each of us at least once dined in the dining room. And there they often serve beef goulash. I don’t know about you, but I like all this “dining room” strep. And very many want to recreate this taste already in their home dishes. Well, watch the video and everything will become clear to you!

We will need:

• beef - 400 g;
• onions - 1 pc.;
• carrots - 1 pc.;
• flour - 2 tbsp;
• tomato paste - 2 tablespoons;
• water;
• salt and pepper.

Cooking:

That's all, friends! Now you have a huge choice, it remains only to decide which of the walkers is more to your liking. And better cook them all and then you will definitely find your favorite recipe.

Write in the comments how you stew the beef?

Bon Appetit!

Goulash was once a camping meal of Hungarian shepherds who cooked it in cauldrons at the stake. It is no coincidence that this word is translated from Hungarian as “shepherd’s soup”, simple, satisfying and very nutritious. In modern cuisine, goulash is more common as a main course, served with a side dish. Pieces of meat cooked in a thick gravy with vegetables are the perfect winter food that satisfies hunger, warms and cheers up ...

Goulash, Azu or Kuyrdak

  No one knows which goulash recipe is considered a classic, because even in Hungary this dish has many cooking options. Moreover, goulash can be found in the kitchens of different nations in a modified form. Tatars cook basics, Kazakhs and Kyrgyz make traditional kuyrdak, Spaniards cook cosidos by adding beans, Germans don’t imagine Eintopf meat soup without cereals and pasta, and Americans created their own gumbo goulash, in which you can find not only meat and sausage, but also seafood. At first glance, it seems that the recipe for a delicious goulash with gravy is so simple that it can be easily mastered at home. However, there are some subtleties that you need to know about in order to cook fragrant, mouth-watering and thick goulash, rather than liquid soup.

How to choose and prepare meat for goulash

Prepared from different types of meat - beef, pork, lamb and poultry. However, the classic "shepherd's soup" was cooked with beef, veal and lamb, that is, with meat, which was available to shepherds. When the hunt was successful, goulash was made from game and hare. If you decide to cook beef goulash according to the classic recipe, as Hungarian shepherds cooked it, choose fresh brisket, tenderloin, pulp of the back leg or shoulder blade with a thin layer of bacon, but always from a young animal. When buying lamb, give preference to the shoulder blade and collar, and for poultry goulash take the flesh from the top of the ham, back, brisket and neck. Pork loin and ham are not very suitable for cooking, as it can turn out a little harsh and dry. The selected piece is cleaned of films, tendons, cartilage, cut into cubes and laid out on a napkin to make the glass water. Only high-quality meat will make you soft, tender and juicy goulash, especially when it comes to beef.

How to cook Hungarian meat goulash

Traditional Hungarian goulash is done like this. Chopped onion is fried in lard in a frying pan, in a cauldron, goslednik and any thick-walled dishes, where soon pieces of beef are added, generously sprinkled with sweet paprika, with a pinch of caraway seeds. The meat is stewed in its own juice until half cooked, then water or broth is added to the dishes, chopped pieces of vegetables (potatoes and bell pepper) are poured into the dish, tomatoes are added to the dish 15 minutes before being cooked. At the very end, Hungarian dumplings made from steep unleavened dough with garlic and dill are dropped into a boiling aromatic dish. You do not need to give them any shape - just pinch off small pieces from the dough and throw them into the cauldron. Delicious Hungarian goulash with fragrant garlic dumplings is ready!

Goulash in Russian

Russian housewives cook a little differently. Meat and vegetable sauce are made separately and only then mixed for stewing or initially prepared in one cauldron. In this case, the meat is first fried and then stewed. Some housewives immediately pour meat with liquid, but it is preliminary roasting with a crisp that preserves the juiciness of goulash.

The sauce is cooked like this: onions and carrots are chopped (carrots can be grated), fried with paprika, caraway seeds and other spices, then tomato paste and sautéed flour are added to them. Flour is usually fried until creamy until a pleasant nutty flavor appears. The resulting piquant gravy is poured into the meat and stewed dish until cooked for one and a half hours. The sauce, after prolonged languishing, becomes viscous and envelops meat pieces, making them tender and mouth-watering. If desired, potatoes are added to the cauldron during the stewing process, although some chefs believe that it is proper to cook goulash without potatoes, which is best served with a side dish. Well, how many housewives - there are so many ways to cook this dish.

A few subtleties and secrets

The sauce can be thickened not only with flour, but also with starch dissolved in cold water, and meat and vegetables are not necessarily fried in lard and fat, but also in butter or vegetable oil. These rules apply. If you cook from fatty meat, do the frying in vegetable oil. It is better to take lard or fat if the meat is too lean and dry.

A variety of vegetables, fruits and other products are added to goulash. Some exotic recipes include sauerkraut or fresh cabbage, beans, peas, mushrooms, egg noodles, apples, prunes, all kinds of spices and herbs - dill, parsley and basil. Instead of meat, goulash is sometimes added to fish or soy, instead of water, stew or wine is used for stewing, and mayonnaise and sour cream are often taken as a substitute for tomato paste.

Fragrant and juicy goulash served with potatoes, cereals, pasta, vegetables, mushrooms and legumes. On our site you will learn how to properly cook beef and pork goulash so that it is thick enough, fragrant, juicy and melted in your mouth. We publish the best goulash recipes sent by our readers, who share the intricacies of frying meat and vegetables, making sauce and a combination of spices. Choose any recipe and pamper your family with a simple but delicious home-made meal!