It is believed that goulash was once invented by Hungarian chefs in order to feed a large company with one single dish. But the food turned out to be so versatile and tasty that today it has spread throughout the world.

There are a huge number of recipes that suggest stewing beef with various vegetables, mushrooms and even sweet dried fruits. To make the gravy even tastier, you can add tomato, sour cream, cream, cheese and, of course, flour as a thickener.

But culinary experts advise starting to prepare beef goulash by choosing the “right” meat. It is preferable to take the pulp from the shoulder, hind leg or tenderloin. The meat should be of a beautiful color, without streaks or other flaws.

The beef itself, unless it is the meat of a young calf, requires a long stew, so you will have to be patient and choose a container with a thick bottom. Everything else depends on the chosen recipe and your skill.

Beef goulash - classic recipe with video

It's always better to start with traditional cooking methods. A step-by-step recipe and video will help you understand the secrets and mysteries of goulash. Using the basic recipe, you can experiment with any suitable ingredients.

• 500 g beef;
• a pair of large onions;
• vegetable oil for frying;
• 1 tbsp. flour;
• 3 tbsp. tomato;
• a pair of bay leaves;
• salt, pepper to taste;
• a pinch of dry basil;
• fresh greens.

Preparation:

1. Cut the meat into small cubes or cubes. Heat vegetable oil in a frying pan and fry the beef, stirring occasionally, until golden brown (about 5 minutes).
2. Cut the onion into half rings. Add to the meat and fry for another 5-6 minutes.
3. Sprinkle the contents of the frying pan with flour, add lightly salt, add tomato, bay leaves and basil. Stir, pour in about 2–2.5 glasses of water or broth.
4. Simmer on low gas under the lid for at least 1–1.5 hours.
5. About 10 minutes before the end of the process, add salt to taste and generously pepper.
6. Before serving, add finely chopped herbs to the goulash.

Beef goulash in a slow cooker - photo recipe step by step

It’s even easier to make delicious goulash in a slow cooker. This type of kitchen appliance is specially designed for long-term simmering of foods, which is especially true in the case of beef.

• 1 kg of beef pulp;
• 1 large onion;
• 2 tbsp. thick tomato;
• the same amount of flour;
• 2 tbsp. sour cream;
• salt and pepper to taste;
• a little vegetable oil.

Preparation:

1. Cut the beef into small pieces.

2. Select the “frying” or similar program from the equipment menu. Pour a little oil and add the prepared meat.

3. Once the meat has lightly browned and released its juices (about 20 minutes), add randomly chopped onion to the bowl.

4. Prepare the sauce separately by mixing tomato paste and sour cream. Add salt and pepper. Dilute to a liquid consistency with water (about 1.5 multi-cups).

5. After another 20 minutes, when the meat and onions are well fried, add flour, stir gently and fry for another 5-10 minutes.

6. Then pour in the tomato-sour cream sauce, throw the bay leaves into the bowl.

7. Set the “quenching” program for 2 hours and you can go about your business.

Beef goulash with gravy - a very tasty recipe

Traditionally, beef goulash is served with some kind of side dish. This could be mashed potatoes, pasta, porridge. Therefore, it is very important that the dish contains a lot of tasty gravy.

• 600 g beef;
• 1 onion;
• 1 large carrot;
• 2 tbsp. flour;
• 1 tbsp. tomato;
• salt, bay leaf.

Preparation:

1. Cut the beef into cubes no larger than 1x1 cm. Fry them in hot vegetable oil until a small crust forms.
2. Coarsely grate the carrots and chop the onion as you like. Add vegetables to meat and fry for about 5-7 minutes while stirring.
3. Place all the ingredients in a thick-bottomed saucepan, add 0.5 liters of broth and simmer over low heat after boiling.
4. Quickly fry the flour using the remaining oil using a spatula.
5. Add the tomato, bay leaf and pour in the broth (about another 0.5 l). Cook the tomato sauce over low heat for about 10–15 minutes.
6. Pour it over the meat and continue to simmer everything together until fully cooked.

How to cook delicious beef goulash

Goulash in appearance resembles a thick soup, which is especially tasty to eat with some kind of side dish. But a dish prepared according to the following recipe will fly away even with just some bread.

• 600 g meat tenderloin;
• medium bulb;
• 2 tomatoes or 2 tbsp. tomato;
• 0.75 ml water or broth;
• pepper, salt to taste.

Preparation:

1. Cut the tenderloin into bite-size pieces. Place them in hot oil in a frying pan and fry until the juice has evaporated.
2. At this point, add the quartered onion and fry while stirring for about 5 minutes until it turns golden.
3. Peel the tomatoes, chop into cubes and add to the meat. In winter, fresh vegetables can be replaced with tomato paste or even good ketchup. Stir and fry for another 5 minutes.
4. Pour in hot broth or water, stir well to combine the liquid with the other ingredients. Season with salt and pepper.
5. Turn down the heat and simmer for at least an hour, or better yet, an hour and a half, until the beef is soft and tender.

Hungarian beef goulash

Now is the time to move on to more complex dishes. And the first one will be a recipe telling you how to cook real Hungarian goulash with beef and potatoes.

• 0.5 kg potatoes;
• 2 onions;
• 2 carrots;
• 1–2 sweet peppers;
• 2 tbsp. tomato;
• 3 garlic cloves;
• 1 kg beef;
• 200 ml red wine (optional);
• 1 tsp each cumin, paprika, thyme, barberry;
• salt pepper;
• about 3 tbsp. vegetable oil.

Preparation:

1. Heat vegetable oil in a cauldron or thick-walled saucepan. Throw in the beef, cut into relatively large slices. Fry them on high gas for 6-8 minutes.
2. Add onion half rings and finely chopped garlic. Stir, fry for 5 minutes.
3. Next, add coarsely grated carrots and half rings of sweet pepper, as well as tomato paste. In summer it is better to use fresh tomatoes. Simmer for 10 minutes.
4. Add all the spices listed in the recipe and simmer over medium heat for 5 minutes.
5. Pour in wine (can be replaced with water or broth) and simmer under the lid for at least 15 minutes to evaporate the alcohol.
6. Peel the potatoes, cut them as desired and throw them into the cauldron. Add about another glass of broth or water to slightly cover all the ingredients, and simmer under the lid for an average of 20–25 minutes.
7. Season with salt and pepper, if you have it, add more fresh herbs and turn off after 5 minutes.

And now real Hungarian goulash from an experienced chef. which will reveal all the features of preparing this dish.

This goulash, in its preparation method and even in taste, resembles the legendary dish a la Beef Stroganoff. For greater similarity, you can add some mushrooms, and at the end grated finely hard cheese.

• 700 g beef;
• 1 large onion;
• 200 g sour cream;
• 2 tbsp. flour;
• salt and pepper.

Preparation:

1. Cut the beef fillet into long and thin strips.
2. Throw them into a hot frying pan with oil and fry until a light crust appears on the surface and the released juice has almost completely evaporated.
3. Add the onion half rings and cook, stirring regularly for another five minutes.
4. Season with flour, salt and pepper, stir until the dry ingredients are evenly distributed and blend into the sauce.
5. After 5-6 minutes, pour in sour cream and simmer for no more than 5-7 minutes under the lid. Serve immediately.

Wash the pork in running cool water, dry it and cut into small pieces.

Heat vegetable oil in a frying pan, add pork there and fry over high heat for about 5 minutes, stirring occasionally.

Finely chop the onion and add to the meat in a frying pan, fry for 5-7 minutes over medium heat, stirring.

Salt and pepper our future goulash, add black peppercorns and flour. Mix thoroughly and fry for 3 minutes.

Add 3 tablespoons of tomato paste and mix well. (Please note that some types of tomato paste may be more acidic. The acidity depends on the quality of the raw materials and the technological process. Therefore, adjust the acidity of the dish by adding less tomato paste, or adding sugar).

Add bay leaf, pour in 2 cups of cool water or meat broth, cover with a lid and leave to simmer over low heat for 30 minutes.

Season the finished dish with chopped herbs and serve with any side dish. The best combination with goulash is mashed potatoes with salad or pickles.

Bon appetit!

Pork goulash with gravy is one of the recipes for a meat dish that can be garnished with pasta or mashed potatoes. Pork goulash goes well with cereals - rice or buckwheat.

What do you think of pork goulash with gravy? Our family simply loves it, and my family often asks to cook it. I don’t mind: I always have the ingredients at home, the cooking method is incredibly simple, and the result is simply wonderful!

Many types of side dishes go with goulash. This dish looks very authentic served in bread. To do this, you need to buy small buns, cut off the flat tops and remove the bread crumb. Pour the goulash into bread “plates”, add sour cream and garnish with herbs. Before serving, you can complement the treat with fresh vegetables. Try to cook, because you can’t miss such recipes!

Pork goulash with gravy: recipe with step-by-step photos

I offer you a proven classic recipe for pork goulash, loved by many. The best goulash with gravy you've ever eaten!

Ingredients:

• 500 grams of pork;
• 1 carrot;
• 1 onion;
• 2 table. spoons of wheat flour;
• vegetable oil;
• dill greens;
• ground black pepper, salt, seasonings for meat.

How to cook:

Heat a frying pan with oil over high heat.

Cut the meat into small cubes.

Transfer the pork to the pan.

Fry, stirring constantly, until a golden brown crust forms on each side of the piece.

Set the meat aside for now, and in another dry frying pan fry the flour until brown and add it to the pork.

Finely chop the onion, grate the carrots on a coarse grater, and sauté over medium heat.

When the vegetables are fried, become soft and change color, transfer them to the meat.

Pour water, add herbs, pepper.

Cover with a lid, reduce heat and simmer the goulash for one hour.

A few minutes before it’s ready, add salt and your favorite meat seasonings.

Wonderful goulash with thick gravy is ready!

Pork goulash recipe, like in kindergarten

I remember that in kindergarten goulash with pasta was one of my favorite dishes. I didn't need any persuasion to deal with him quickly. I'm sure it was the same for you. Remember the taste of childhood!

Children's diets use only lean meat, so for this recipe it is better to choose lean pork.

Ingredients:

• 600 grams of lean pork;
• 1 onion;
• 1 medium carrot;
• 1 table. a spoonful of canned tomato paste;
• 2 table. spoons of sour cream;
• 1.5 table. spoons of flour;
• 1.5 table. spoons of sunflower oil;
• 1 glass of water or broth;
• salt - to taste.

How to cook:

1. Wash the pork, dry it, remove veins and excess fat, cut into small cubes with a side of 3 cm.
2. Wash the carrots, peel and cut into strips or grate on a coarse grater.
3. Peel the onion and cut into quarter rings.
4. Place the meat in a single layer in a well-heated frying pan with vegetable oil.
5. Fry the pieces on all sides until golden brown, stirring constantly.

This way, all the juice will be sealed inside the piece, and the goulash will turn out very tasty and juicy.

1. Add carrots and onions to the pork and continue frying until the vegetables change color.
2. Add flour, stir, fry for a couple more minutes.
3. Add tomato paste and sour cream, stir.
4. Pour in hot water (you can use broth), stir until the sour cream and tomato sauce are completely dissolved.
5. Cover with a lid, bring to a boil, then reduce heat.
6. Simmer for a little over half an hour. Add salt before finishing cooking.

The pork goulash is ready just like in kindergarten. Bon appetit!

Recipe for pork goulash with gravy in a slow cooker

Prepare goulash in your kitchen assistant - a slow cooker. Its advantage is that you can simultaneously stew goulash and prepare a side dish for it, for example, steamed vegetables.

Ingredients:

• 800 grams of pork pulp;
• 1 cup broth;
• 40 grams of butter;
• 3-4 medium sized onions;
• 200 grams of tomatoes in their own juice;
• 25 ml vinegar (9%);
• 3 cloves of garlic;
• lemon;
• salt, bay leaf, ground paprika, ground pepper - to taste.

How to cook:

1. Wash the pork, dry it with paper towels and cut into cubes.
2. Peel the onion and cut into half rings.
3. Place the butter in the multicooker bowl and turn on the “Frying” program.
4. Place the onion in a bowl and fry it until golden brown.
5. Pour in the vinegar and continue frying the onions until it evaporates.
6. Squeeze the garlic through a press.
7. Chop the tomatoes: finely chop or crush with a fork.
8. Add spices (pepper, paprika, bay leaf, garlic) and stir.
9. Place the pork and tomatoes into a bowl, add salt and stir.
10. Switch to the “Extinguishing” program.

Pour in the broth and cook the goulash for about an hour and a half.

Pork goulash with carrots and onions - step-by-step recipe

In this recipe, instead of store-bought tomato sauce, you can use homemade one, it will only turn out better. Play with flavors by using different spices. If you, like me, love spicy meat, then add Tabasco. And if you prefer a milder taste, you can add a little Georgian adjika or a ground mixture of peppers to the dish.

Ingredients:

• pork neck – 600 grams;
• 1 medium sized carrot;
• 2 onions;
• 3 table. spoons of tomato sauce;
• Tabasco hot sauce - to taste;
• hot water;
• 2 table. spoons of sunflower oil;
• salt.

How to cook:

Wash the meat, dry with a paper towel and cut into small pieces.

Place the frying pan on the fire, after it heats up, pour in a little sunflower oil.

Increase the heat to maximum, transfer the pork to the frying pan, do not stir until it is well browned.

Peel the onions and carrots and chop them finely.

Stir the meat and fry until golden brown.

Add onion to the pan, stir and fry a little.

Add carrots, stir and fry for a few more minutes.

Add tomato paste and stir. Reduce heat to low.

Pour in hot water until it covers the meat.

Add Tabasco hot sauce if you like it spicier. Mix.

Cover the pan with a lid and leave to simmer for half an hour. 5 minutes after the end of cooking, add salt to the goulash.

This is such a delicious goulash you can make! Prepared according to this recipe, it turns out tasty, but quite spicy. If you don't like it spicy, then omit the hot sauce.

I offer you a video recipe for pork goulash with gravy

//youtu.be/SNsqpEzuHyc

Knowing the basic recipe for goulash, you can experiment with it endlessly. Add bell peppers, celery, mushrooms, pickles to it - it will turn out very tasty, I promise! Bon appetit and see you new recipes!

Goulash is very tasty, tender and melt-in-your-mouth meat, with an amazing, aromatic gravy. Probably no one can refuse this combination, just like . This dish belongs to the Hungarian national cuisine, where it is served in the form of a thick soup with pieces of beef, stewed with smoked bacon, potatoes, carrots, onions and paprika. It turns out rich, aromatic and fatty by frying the meat with bacon and flour.

To prepare it, beef tenderloin or young veal, which has practically no veins, is suitable. For gravy, you can add either tomato paste or fresh tomatoes. Plus, to enhance the aroma, add fried celery and sweet bell pepper.

Today we will look at recipes for making beef goulash with gravy and with illustrated photographs. After all, beef is considered the most optimal option, as it has a rich taste and does not become tough during long cooking.

And this is for those who missed the recipes

How to cook delicious beef goulash with canteen-style gravy

Ingredients:

• Beef – 1 kg
• onion - 1 piece
• vegetable oil - 50 ml
• vodka – 50 ml
• paprika - 1/2 teaspoon
• tomato sauce - 200 gr
• garlic - 1 clove
• bay leaf - 1 pc.
• salt and pepper - to taste.

Cooking method:

First of all, we need to wash the meat, remove all pieces of fat, veins and cut into small cubes.

Peel the onion, wash it and chop it not very finely.

Place the cauldron on the fire, pour vegetable oil into it and wait for it to heat up to the required temperature. Then we lower the chopped pieces of beef into it and fry over high heat, stirring constantly, until golden brown.

Now add the onion, salt and pepper to taste and cook until the onion itself is browned.

Now add vodka to make the meat soft and cook faster. After it has evaporated, add 150 milliliters of water, cover with a lid, reduce the heat to low and simmer for 40-60 minutes, depending on the meat.

In the meantime, put a dry frying pan on a hot stove, pour flour into it and fry, stirring constantly, until slightly yellowish.

Then we dilute it in a small amount of water so that there are no lumps.

After time, the beef has become soft, turn up the heat to high and add tomato paste, diluted flour, paprika and bay leaf. Mix everything thoroughly, cover with a lid and after everything boils, reduce the heat again and simmer for another 5-10 minutes.

The goulash is ready, serve with your favorite side dish.

Beef goulash recipe in a frying pan

Ingredients:

• Beef – 700 gr
• onion - 1 piece
• carrots - 1 pc.
• bell pepper - 1 piece
• tomato paste - 1 tablespoon
• dried paprika - 1 teaspoon
• vegetable oil - for frying
• garlic - 2-3 cloves
• bay leaf - 2 pcs
• salt and spices (oregano and basil) - to taste.

Cooking method:

We wash the meat, cut it into medium cubes, then add salt, add flour and mix well.

Place the frying pan on the fire, pour two tablespoons of vegetable oil into it and after it is hot, transfer the pieces of meat and fry them on all sides until golden brown.

Then add a teaspoon of paprika and continue cooking, stirring constantly.

In the meantime, we will prepare the vegetables. Finely chop the onion, cut the carrots into cubes, and the bell pepper into small slices.

Place the frying pan on the fire, pour vegetable oil into it and fry it until it becomes translucent.

Then add carrots, cook for a couple of minutes and add sweet bell pepper. Stirring constantly, bring to readiness for 5-7 minutes.

After an hour of stewing the meat, add a tablespoon of tomato paste, sautéed vegetables and mix thoroughly.

Add two cloves of garlic and spices, cover with a lid and simmer for another hour over low heat.

Ten minutes before cooking, add bay leaf.

The goulash is ready, put it on plates, sprinkle with fresh herbs and serve.

Goulash with gravy in a slow cooker - step-by-step photo recipe

Ingredients:

• Beef – 650 gr
• onions - 2 pcs
• flour - 2 tablespoons
• tomato paste - 2 tbsp. l
• sunflower oil - for cooking
• salt and allspice - to taste.

Cooking method:

We wash the meat under running water and cut into small pieces.

Pour a little vegetable oil into the multicooker bowl and place pieces of meat in it, then turn on the “Frying” mode for ten minutes.

In the meantime, let's take care of the onions. We clean and cut it into half rings.

Pour your favorite seasoning, salt, pepper into the beef, add the onion, mix and cook for another 10 minutes with the lid closed.

Close the lid and turn on the “Extinguishing” mode for one hour.

After the beep, open the multicooker and Voila, the goulash is ready.

Delicious goulash just like in kindergarten

Ingredients:

• Beef – 500 gr
• onions - 2 pcs
• flour - 1.5 tbsp. l
• tomato paste - 2 tbsp. l
• spices - to taste
• bay leaf - 2 pcs
• salt and pepper - to taste.

Cooking method:

Wash the meat and cut into small pieces.

Place the frying pan on high heat, pour in vegetable oil and lower the pieces of beef into it. Fry until golden brown.

Dip the onion, cut into squares, into the meat and cook until done.

Add tomato paste, stir and fry for 2-3 minutes, then add water until it completely covers all the meat, salt, pepper and add your favorite spices to taste.

Cover with a lid and simmer over low heat for 50-60 minutes.

Meanwhile, put a dry frying pan on the fire, add flour and fry it, stirring constantly, over medium heat until yellowish.

Pour the flour into a deep bowl and add a little hot water. Stir with a spoon until all the lumps dissolve and you get a sauce like the one in the photo below.

After one hour, the beef has become soft, put bay leaves in it and add the prepared sauce.

Check the taste, if all the spices are enough, then cover with a lid and leave to simmer over low heat for another 10 minutes. Then remove from the stove and serve.

Hungarian beef goulash (video)

Now let's look at a recipe on how to properly prepare delicious Hungarian goulash.
After all, it is very tasty, satisfying, thick and warming. By the way, it is served as a second course with your favorite side dish. The resulting meat is soft and tender, in a thick and spicy sauce.

Bon appetit!!!

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Goulash, or a dish of pieces of meat in sauce, has been around since ancient times, when Hungarian shepherds took meat and vegetables with them to eat in the mountains. Today the food has undergone several changes. It is called pieces of meat in a sauce based on tomato paste, vegetables and broth. The hearty snack is popular, so it’s worth learning how to prepare it.

Cooking goulash

According to most chefs, goulash can be prepared in several ways. The first is to use a version of the classic Hungarian soup, and the second is to use a domestic idea. Both methods assume that goulash can be made from poultry, pork or beef, mixed with sauce and vegetables. The pieces can be pre-fried to enjoy the pleasant taste later.

To prepare the Hungarian dish, you will need beef and fried onions. The meat is stewed in a fragrant broth, sprinkled with sweet dried paprika and cumin. Potatoes and bell peppers, tomatoes and dumplings made from unleavened dough flavored with garlic and dill are added to the broth. How long to cook such a dish depends on the utensils and meat used.

An alternative to the Hungarian one is the domestic dish, which involves cooking the meat and sauce separately. In this case, the meat pieces are first fried and then stewed. For the sauce, carrots, onions, tomato paste and sautéed flour are used. You can season with paprika, cumin, black pepper. The delicacy can be prepared in about 1.5 hours, resulting in a thick sauce with tender pieces.

From pork

The most common type is pork goulash, for which you need to take a fatty piece. Pork loin and ham are not suitable for this, because they will add unnecessary toughness and dryness to the finished result. It is optimal to choose the back, brisket or neck, but if there is nothing else, the flesh from the top edge of the ham will also work. It is best to take fresh, chilled meat to prepare a flavorful appetizer.

Beef

Traditional recipes will help you learn how to properly prepare a beef dish. To do this, you need to take the right meat - fresh brisket, tenderloin or shoulder with a thin layer of fat is ideal. You shouldn’t disdain the flesh of the hind leg, but you should definitely take the veal. Only fresh, high-quality meat will help you prepare soft, tender and flavorful beef goulash.

From poultry

The recipes given below will teach you how to make goulash from poultry meat step by step, but first you should choose the right raw materials for them. Stewed pieces of poultry will differ from pork and beef in being more dry because they use chicken or turkey fillet. To remove unnecessary dryness from small pieces, you need to prepare a rich sauce and simmer the meat in it for a long time.

Goulash recipe

Any cook will need a recipe for making goulash, according to which he can make a tasty and aromatic meat dish. For beginners, it is better to choose a step-by-step recipe or a recipe with a photo in order to repeat its steps exactly, getting an excellent final result. Beginners can prepare simple versions - from pork in a slow cooker, with gravy or from poultry. Professionals already have access to complex recipes - making liver goulash with gravy, classic Hungarian goulash or pork in the oven.

In Hungarian

• Cooking time: 1 hour.
• Number of servings: 10 persons.
• Calorie content of the dish: 155 kcal.
• Purpose: for lunch.
• Cuisine: Hungarian.

The following instructions will teach you how to cook classic Hungarian goulash. Thanks to it, you will get the national dish of the Hungarians - a thick, rich meat soup with the addition of flour. It uses pieces of meat stewed with onions, lard and pepper to add a spicy flavor. The classic soup is served in combination with flatbreads made from unleavened dough, and it can only be prepared correctly using paprika.

Ingredients:

• beef shoulder – 0.65 kg;
• potatoes – 0.8 kg;
• onions – 2 pcs.;
• garlic – 3 cloves;
• bell pepper – 1 pc.;
• hot pepper - pod;
• cumin – 10 g;
• vegetable broth - a glass;
• dry paprika – 60 g;
• parsley - a bunch.

Cooking method:

1. Cut the shoulder blade into pieces and fry in a thick-walled pan until golden brown over maximum heat. Add diced onion, cumin, crushed garlic.
2. Cut the bell pepper into strips, the potatoes into cubes, and add to the meat.
3. Sprinkle with paprika and pour in broth. Add hot pepper rings and salt.
4. Cook covered over low heat for about 35 minutes, let it brew.
5. When serving, sprinkle with parsley.

Pork with gravy

• Cooking time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 328 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

The recipe for pork goulash with gravy will help you figure out how to prepare a delicious delicacy suitable for dinner or lunch. The whole family will love it for its rich meat taste, shaded with seasonings and hot spices. The appetizer goes well with boiled or baked potatoes, fluffy rice or buckwheat porridge, which become even tastier due to the sauce.

Ingredients:

• pork tenderloin – half a kilo;
• onion – 1 pc.;
• tomato paste – 60 ml;
• flour – 20 g;
• water – 400 ml;
• vegetable oil – 25 ml;
• black pepper – 5 peas;
• bay leaf – 2 pcs.

Cooking method:

1. Cut the meat into pieces, fry for 5 minutes, add chopped onion, after 6 minutes add salt and pepper, add flour. After another 3 minutes, pour in the tomato paste, add the bay leaf, and add water.
2. Simmer covered for half an hour over low heat.

Chicken

• Cooking time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 158 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

Cooking chicken goulash requires a shorter simmering time to make the fillet softer and more tender, eliminating dryness and possible toughness. It is better to prepare it using a large amount of aromatic sauce based on tomato paste and carrots and onions. An interesting product in the composition is canned peas, which add brightness to the snack.

Ingredients:

• chicken fillet – 0.2 kg;
• carrots – 100 g;
• onions – 2 pcs.;
• water - half a liter;
• vegetable oil – 20 ml;
• tomato paste – 15 ml;
• canned green peas – 100 g;
• green pepper – 100 g;
• flour – 30 g;
• parsley – 10 g.

Cooking method:

1. Cut the fillet into cubes and fry in a frying pan until spicy. In another frying pan, fry the onion, chopped into half rings, and coarsely grated carrots.
2. Pour tomato paste, water, and flour over the vegetables. Add chicken, salt. Simmer for 7 minutes over low heat.
3. Add peas, simmer for 5 minutes. Garnish the meat in the sauce with parsley when serving.

With carrots and onions

• Cooking time: 1 hour.
• Number of servings: 7 persons.
• Calorie content of the dish: 238 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

Making pork goulash with carrots and onions is quick and easy if you follow the step-by-step instructions below. The result is an almost classic dish, distinguished by the rich taste of meat pieces. The gravy here is the already familiar carrots and onions, which give the sauce an attractive bright color and a pleasant spicy sweetness.

Ingredients:

• pork – 1000 g;
• onions – 2 pcs.;
• carrots – 1 pc.;
• sunflower oil – 30 ml;
• water – ¼ cup.

Cooking method:

1. Cut the pork into cubes, add salt and pepper, and fry.
2. Add chopped onion, grated carrots, add water.
3. Simmer covered for 20 minutes.

Beef in a slow cooker

• Cooking time: 2 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 265 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: easy.

Cooking beef goulash using a slow cooker is easy and simple. You just need to cut all the components, put them in the bowl and program the required mode. The multicooker will have to prepare the appetizer with gravy, and the hostess will have to wait for the signal that cooking is complete. It is best to serve soft meat with the aroma of herbs with pasta, rice or buckwheat.

Ingredients:

• beef – half a kilo;
• white onion – 1 pc.;
• carrots – 1 pc.;
• bell pepper – 1 pc.;
• garlic – 3 cloves;
• tomato paste – 20 ml;
• bay leaf – 1 pc.;
• flour – 20 g;
• fresh dill - half a bunch;
• turmeric or curry – 3 g;
• sweet dried paprika – 5 g;
• marjoram – 10 g;
• ground coriander – 3 g;
• vegetable oil - half a glass.

Cooking method:

1. Pour some of the oil into the bottom of the bowl, fry the onion, chopped into half rings, on the “Baking” mode for 5 minutes. Add grated carrots, salt and sauté for 7 minutes.
2. Add beef cubes and fry for 5 minutes. Pour in hot water, add spices, tomato paste, pepper strips, crushed garlic.
3. Cook on the “Stew” mode for 2 hours, sprinkle with dill when serving.

Like in the canteen

• Number of servings: 5 persons.
• Calorie content of the dish: 296 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

The canteen-style goulash recipe suggests that it will be possible to prepare a traditional Soviet dish, which is also relevant among today’s housewives. It is distinguished by the light color of the gravy due to the use of wheat flour and its more liquid consistency. The meat still remains soft, aromatic and pleasantly spicy, because it is intensively peppered and seasoned with bay leaves.

Ingredients:

• pork – 0.65 kg;
• tomato paste – 70 ml;
• onion – 1 pc.;
• flour – 2 tbsp. l.;
• water – 3 glasses;
• bay leaf – 2 pcs.

Cooking method:

1. Cut the pork into pieces, lightly brown in butter, add tomato paste with bay leaf, pepper and salt.
2. Pour in water, simmer for an hour under the lid.
3. In two other frying pans, fry the onion and flour separately until light caramel. Sprinkle the onion with flour, pour in a small amount of meat broth, and add to the meat mixture.
4. Boil, remove bay leaf. Serve with cabbage or bulgur, soy sauce.

Without tomato paste

• Cooking time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 300 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

The following recipe will help you learn how to make pork goulash with gravy without tomato. Using it, you can prepare a delicious snack that will not be sour from tomato paste, but will acquire a pleasant creamy flavor due to the use of wheat flour with spices. It will be delicious if you season the delicacy with turmeric, paprika, thyme and basil, but the usual black pepper and salt will also do.

Ingredients:

• pork - half a kilo;
• carrots – 2 pcs.;
• leek – 1 pc.;
• sweet pepper – 1 pc.;
• flour – 20 ml;
• vegetable oil – 60 ml;
• sour cream – 75 ml;
• spice mixture – 15 g;
• bay leaf – 2 pcs.;
• broth – 300 ml.

Cooking method:

1. Grate the carrots, cut the leeks into rings, and cut the pepper into strips. Fry the vegetable mixture in oil for 6 minutes.
2. Add pieces of pork coated in flour to the vegetables. After 8 minutes, pour in water, boil, simmer for 40 minutes under the lid.
3. For the sauce, combine sour cream, spices, salt and pepper. Pour the meat over it and simmer for 15 minutes.

Liver with gravy

• Cooking time: half an hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 258 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

The liver goulash recipe will teach any cook how to prepare a hearty and appetizing dish. You can use any liver for this, but chicken liver will be especially soft. Its advantage over pork and beef lies in the fact that it does not need to be soaked in milk or warm water, or films and veins need to be removed. It is immediately ready for cooking and stewing with sauce.

Ingredients:

• chicken liver – 600 g;
• onions – 2 pcs.;
• bell pepper – 1 pc.;
• carrots – 1 pc.;
• tomato paste – 20 g;
• sour cream - a glass;
• vegetable oil – 30 ml;
• flour – 20 g;
• a mixture of dried basil, Provençal herbs - 2 pinches.

Cooking method:

1. Cut the liver into pieces, breaded in flour, and fry in oil.
2. In a second frying pan, fry the chopped onions, grated carrots, and pieces of bell pepper. After 10 minutes, add pasta, sour cream, salt, pepper and spices.
3. Combine both masses and simmer for 12 minutes.

Pork in the oven

• Cooking time: 1.5 hours.
• Number of servings: 3 persons.
• Calorie content of the dish: 318 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

Even novice cooks can prepare delicious pork goulash in the oven, because the detailed instructions below will help them with this. The appetizer will be distinguished by the rich taste of baked meat pieces, which will be immersed in a thick sauce based on tomatoes and spices. Red wine adds piquancy to the taste, and the side dish is potatoes cooked in one container.

Ingredients:

• pork - half a kilo;
• onions – 2 pcs.;
• potatoes – 4 pcs.;
• tomatoes – 3 pcs.;
• bell pepper – 1 pc.;
• flour – 25 ml;
• vegetable oil – 40 ml;
• red wine – half a glass;
• vegetable broth - ¼ cup;
• ground paprika – 10 g;
• garlic - clove.

Cooking method:

1. Cut the pork into cubes, bread in flour, and fry until crusty. Place in an oven-safe container.
2. Add the fried mixture of onion half rings and crushed garlic, potato cubes, pepper strips, and tomato slices.
3. Pour in wine, broth, salt and season with spices.
4. Cook with the lid on in the oven at 180 degrees for an hour.

Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!