Goulash - very tasty, tender and melting meat in the mouth, with funky, aromatic gravy. Probably no one can refuse this combination, as well as from. This dish belongs to the Hungarian national cuisine, where it is served in the form of a thick soup with slices of beef stewed with smoked bacon, potatoes, carrots, onions and paprika. It is obtained rich, aromatic and fatty by frying meat with bacon and flour.

For its preparation, beef tenderloin or young veal, in which there are practically no veins, is suitable. For gravy, you can put both tomato paste and fresh tomatoes. In addition to all, to enhance the aroma, add fried celery and sweet bell pepper.

Today we will consider recipes for cooking beef goulash with gravy and with illustrated photographs. After all, beef is considered the best option, as it has a rich taste and does not become stiff during a long heat treatment.

And this is for those who missed the recipes

  How to cook a delicious beef goulash with gravy in the dining room

Ingredients:

• Beef - 1 kg
• onions - 1 pc.
• 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 rinse the meat, remove all the pieces of fat, veins and cut into small cubes.

We clean the onion, wash and chop not very finely.

We put the cauldron on the fire, pour vegetable oil into it and wait for it to warm up to the required temperature. Then we lower the sliced \u200b\u200bbeef into it and fry over high heat, stirring constantly, until golden brown.

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

Now we pour vodka so that the meat becomes soft and cooks faster. After it evaporates, add 150 milliliters of water, cover with a lid, turn down the heat to the weakest and simmer for 40-60 minutes, depending on the meat.

Meanwhile, we put a dry frying pan on a hot plate, pour flour into it and stirring constantly, fry until a little yellowish.

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

At the end of time, the beef became soft, add heat to a strong and put tomato paste, diluted flour, paprika and bay leaf. Mix everything thoroughly, cover with a lid and after everything boils, we reduce the fire again and simmer for another 5-10 minutes.

Goulash is ready, serve with your favorite side dish.

  Beef goulash recipe in a pan

Ingredients:

• Beef - 700 gr
• onions - 1 pc.
• carrots - 1 pc
• bell pepper - 1 pc.
• 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 salt, sprinkle with flour and mix well.

We put the frying pan on the fire, pour two tablespoons of vegetable oil into it and after it is heated we shift the pieces of meat and fry them from all sides to a golden crust.

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

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

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

Then add the carrots, cook for a couple of minutes and add sweet bell pepper. Constantly stirring, bring to readiness within 5-7 minutes.

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

There we add two cloves of garlic, spices, cover and simmer another hour over low heat.

Ten minutes before ready, put the bay leaf.

Goulash is ready, put 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 bowl from the multicooker and put pieces of meat in it, after which we turn on the Frying mode for ten minutes.

In the meantime, do the onions. We clean and cut it into half rings.

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

Close the lid, turn on the "Extinguishing" for one hour.

After the beep, open the slow cooker and Voilà, the goulash is ready.

  Delicious goulash 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.

We put the pan on a strong fire, pour vegetable oil and put pieces of beef into it. Fry until golden brown.

Put the onion into square meat and bring to readiness.

We put the tomato paste, mix and fry for 2-3 minutes, then pour in the water until it completely covers all the meat, salt, pepper and pour in your favorite spices to taste.

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

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

Pour the flour into a deep bowl, pour a little hot water there. We stir with a spoon so that all the lumps dissolve and we get such a sauce, as in the photo below.

After one hour, the beef became soft, put bay leaves in it and add the cooked sauce to us.

We check for taste, if all the spices are enough, then we cover and leave it stewed over low heat for another 10 minutes. Then remove from the stove and serve.

  Hungarian beef goulash (video)

Now let's look at the recipe on how to cook a 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. At the exit, the meat is soft and tender, in a thick and spicy sauce.

Bon Appetit!!!

Today's dish we have is goulash recipe. Refers to Hungarian cuisine, previously prepared by shepherds in a pot on a fire with beef meat. Goulash is a thick, rich soup based on meat (beef, pork or lamb) and vegetables. There are plenty of cooking options, we will talk about the most delicious and popular. Many will say: "so this is meat stew." But, this is not so, due to the degree of density and saturation, the name of the dish immediately suggests itself “Hungarian goulash”. And also important components of the dish are paprika, caraway seeds and dumplings / gnocchi (small pieces of dough).

Goulash recipe with photo

• beef or veal tenderloin (550g)
• onion (2pcs)
• flour (2 tablespoons)
• cooked broth or some water (0.5-1 cup)
• tomatoes (2pcs) or tomato paste (2 tablespoons) or (home-made ketchup)
• vegetable oil, spices, fresh herbs, bay leaf

1. Pre-protected from veins, excess fat, washed meat, chop into small cubes, put in a heated deep frying pan and fry over high heat up to 5 min.

2. In the meantime, peel the onion, chop and add to the meat for 5-7 minutes. Just do not forget to knead all the time. Do the same with tomatoes and add to the meat (or pasta / ketchup) up to 5min.

3. Sprinkle the prepared ingredients in a pan with flour, spices, lavrushka, mix well and pour the broth / water. Knead again, cover and simmer for 60-90min over low heat.

After cooking, sprinkle with fresh herbs and let it brew for up to 7 min. You can use it as a separate full-fledged dish or prepare a side dish. The choice is yours! If you want the soup to be thicker and more saturated, add potatoes for 20 minutes before cooking.

Pork goulash recipe

• pork (400g) fillet or neck
• flour (1 tablespoon)
• dried paprika (1 tbsp)
• onion (1pc)
• tomato paste (1 tablespoon)
• sugar (1 tsp) + salt
• bay leaf (2pcs), vegetable oil

1.Wash the pork meat, dry it with a paper towel, chop into small pieces (cubes) and send it to a hot skillet with oil to fry over high heat for up to 5 minutes.

2. In the meantime, let's take onions: chop, and send to the meat to fry until soft. Be sure to add spices, paprika, salt, pepper. After 15 minutes, we pour the flour, knead thoroughly and surely stew for a couple of minutes to get rid of the taste of flour. Next we send tomato paste, sugar, spices, mix and fry for literally 3 minutes.

3. Pour the prepared ingredients into the broth with ready-made or boiled water, so that it completely covers the contents. Add the same lavrushka and boil for up to 30 min under a closed lid until soft and thickened. Note: if you don’t like the gravy, you can still hold the dish on the stove without covering it with a lid to evaporate the liquid. Garnish rice, potatoes, buckwheat, spaghetti.

Goulash with Gravy Recipe

• beef meat (500g)
• tomato sauce (1 tsp)
• potato (400g)
• bell pepper (1 pc.)
• onion (2pcs)
• garlic (2 prongs)
• carrot (2pcs)
• dried paprika (1 tbsp), caraway seeds (pinch)
• ready-made broth or boiled water (1l)
• oil, spices, herbs

How to cook real goulash recipe?

1. Pour finely chopped onions into a preheated, deep skillet and fry until soft. After - turn it off, let it cool slightly, sprinkle with paprika and knead.

2. Chopped prepared beef (washed) into 1cm cubes, pour into a separate frying pan heated and fry until blush. Transfer the cooked oil to a saucepan, add the cooked onion, chopped garlic, caraway seeds, pour the broth / water, knead and send to simmer for 2-2.5 hours on low heat. Note: if necessary, add water.

3. In the meantime, we will take up vegetables: peel the potatoes, chop them into 1cm cubes and send them to the meat 20 minutes before being ready. Do not forget to salt / pepper the dish. We carry out the same manipulations with pepper, carrots - cut into cubes, into a saucepan and season with tomato paste. Pour some more water. Bring to a boil, reduce heat and simmer another 15 minutes. After cooking - sprinkle with fresh herbs and let it brew for up to 10 min.

4. If you wish you can add dumplings to the Hungarian soup. How are they prepared? Break the egg in a bowl (1 pc), season with spices, add flour, knead a thick dough and place under a film for up to 15 min. Tear pieces off the dough and just throw in the soup to cook.

Goulash recipe in a slow cooker

• beef / pork meat (550g)
• sour cream (2 tbsp) can be cream
• flour (1 tablespoon)
• tomato paste (3 tablespoons)
• vegetables (onion-2pcs; Bulgarian pepper-1pcs; carrots-1pcs)
• water / broth (1 cup)
• spices (paprika, salt, pepper), fresh herbs

1. In the usual mode, we wash the meat, dry it with a paper towel, cut into cubes and send it to the slow cooker, oiled in the “frying” mode for 20 minutes. Let's prepare the vegetables: chop the onion in half rings, carrots, pepper and cubes. We spread it to the meat, sprinkle with spices - let it be fried.

2. Make a sauce: in a bowl, combine water / broth, sour cream and pasta with flour. Mix everything thoroughly with a whisk. Pour the finished mixture into the slow cooker, switch the “quenching” mode to 1.5 hours. After voicing the signal, sprinkle with fresh herbs, cover with a lid and let it sweat until 10min. Can be served!

Recipe number 5

• chicken fillet (500g)
• flour (1 tablespoon, without slide)
• vegetables: carrot (1pc), onion (1pc)
• tomato paste (1.5 tsp)
• bay leaf, spices

1.Wash the fillet, chop into small slices and put it in a frying pan and fry for up to 5 min. Be sure to salt and sprinkle with spices.

2. Let’s take care of the vegetables: cut the onion into cubes, carrot on a grater or straw. Billets are sent to the meat to be fried until soft. A line of tomato paste and flour. After - mix well. And at the last stage, pour water / broth (1 cup), season with spices and simmer under the lid for up to 20 min. At the end of the process, sprinkle with fresh herbs. Goulash recipe is ready! For lovers of something tasty and hot, you can cook for lunch, a minimum of cooking time.

Today I will cook beef goulash with gravy, as in a kindergarten. There are a lot of goulash recipes and today I will offer you my option.

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 blade. It will be great if you are lucky and you buy veal. How to distinguish veal from beef? There is a pattern: the brighter the color of the meat, the younger the animal. Beef has yellow fatty layers, and veal white.

So, if you have made your choice, let's get started.

To prepare beef goulash with gravy you will need:

Beef - 600 gr;

Onions - 1 pc;

Carrots - 1 pc;

Flour - 2 tbsp;

Tomato paste - 1 tbsp;

Bay leaf;

Sunflower oil - 3 tbsp;

The recipe for beef goulash with gravy:

1. Cut the beef into small pieces.  Dices 1 * 1 cm, it is possible and smaller.

2. Fry the meat in sunflower oil.

The meat can be different, and the time for cooking it may take 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 onion.

4. Add carrots.  Fry the meat with carrots and onions until vegetables are ready.

5. Fry the flour in a dry pan.

6. Add flour and tomato paste to the meat.Fry for 2 minutes.

7. Add hot water or broth.  Add salt to taste. Add liquid, stirring constantly so that no lumps form.

About a liter of liquid was needed for such a quantity of meat.

8. Put out another 10 minutes.  2 minutes before ready to add bay leaf.

Our delicious beef goulash is ready!

To give spice to our creation, you can add grated pickles 15 minutes before the end of cooking (before flour and tomato paste). Mmm ...

Garnish can be served with goulash, buckwheat or. I made mashed potatoes today. You can cook it like this: peel and boil potatoes in salted water. Drain, but not completely, leave a little liquid at the bottom. Crush the potatoes carefully so that there are no lumps. Add butter and hot milk, salt if necessary. Children love mashed potatoes, and if it still comes with goulash ... mmm ... they will eat everything, and even lick the plate!

Goulash from Hungarian is translated as “shepherd”. It was the shepherds who were the founders of this delicious meat dish. It was prepared from simple products that were usually taken with you on the road. Cooked a dish on a fire in a large pot, suspended above the fire. The traditional Hungarian dish has survived to the present day and has become an integral part of the menu in the home kitchen and in restaurants of different countries. A meat dish is especially important in cool autumn and frosty winter, when the shortage of fruits and vegetables gives way to meat dishes. Goulash is to the taste of the whole family.
  How to cook a delicious goulash? The recipe is based on meat. Today it can be anything: beef, pork, poultry. Recipe cooking delicious goulash  very simple. It can be prepared by any housewife, even with little experience in cooking or a woman whose time is scheduled in minutes.

How to Make Delicious Beef Goulash

To prepare goulash, you will need the following ingredients:

Beef pulp - 1 kg;
  Carrots - 1 pc. small size;
  Onions - 1 pc. preferably large;
  Seasoning - paprika, salt, pepper to taste, bay leaf - 1-2 sheets;
  Flour - 1 tbsp. l thicken the sauce.

Cooking process:

Before you start cooking, you must correctly choose the meat base. It is better to choose meat fresh and young, so it will be cooked faster, for example, veal. But you can take frozen meat, having previously thawed it. It is necessary to transfer the meat from the freezer to the refrigerator in advance to completely defrost.
  The first step is to prepare all the ingredients. We cut the meat into pieces, preferably in the form of sticks, but it depends on the hostess's preferences. Then finely chop the onion, the larger it is, the dish is tastier and richer. Carrots can be cut into cubes, cubes or grated on a coarse grater.

In order to give the sauce the correct consistency, it is necessary to introduce flour into it, then fry it in a dry frying pan. This can be done immediately before adding.
We begin the cooking process. We will need a cauldron or a pan with a thick bottom. We put the container on fire, add a little vegetable oil. As soon as the oil is heated, lower the meat into the cauldron. The meat should be slightly fried on all sides. Important: it is advisable to fry the meat in a sufficiently heated oil, otherwise the meat will miss the juice and begin to cook in a simple way.

The next step is to add water. In order for the process to become correct, it is necessary to add boiling water, about a liter, so that the liquid covers the meat. We add seasoning with boiling water: bay leaf, pepper, allspice, wait for boiling and close the lid. On low heat, the meat should be stewed for about 40 minutes. If the meat is a little old, the time must be increased to 1 hour.

While the meat is being cooked, we proceed to the preparation of vegetables. In a separate hot skillet in vegetable oil, we pass the vegetables: onions and carrots. Fry vegetables a little, add flour, mix thoroughly so that no lumps form. The sauce is almost ready.
  After the stew time is over, add the sauce. When all the ingredients together the dish must be salted and boiled for another 15 minutes.
  Well, the delicious and mouth-watering goulash is ready.

How to make delicious pork goulash

Those who prefer pork have an excellent and quick recipe. It is practically identical to the first recipe in cooking, only meat broth can be added instead of boiling water. Some foodies use dry white wine. This gives piquancy to the dish and a special taste.

So, we need:

Pork (preferably the neck) - 1 kg;
  Carrots - 1 pc. large;
  Onion - 1 pc. large head;
  Spices - pepper, salt, bay leaf, paprika;
  Flour - 1-2 tbsp. l
  Pre-washed meat we cut into pieces and fry in oil in a cauldron or pan with a thick bottom. After frying, add boiling water or hot meat broth, spices and cook for 40 minutes.
  In a separate frying pan in sunflower oil, we pass the vegetables. Add the vegetables previously fried in a dry pan to the vegetables, stirring thoroughly in order to avoid the formation of lumps.
  After 40 minutes of stewing meat, add cooked vegetables. At this stage, salt the dish and leave another 10 minutes on the fire.

How to make delicious goulash with gravy

Gravy is an addition to goulash. It can be varied: tomato, sour cream, spicy, with mushrooms, with apples.
Gravy is prepared in the process of passivation of vegetables. Mushrooms or apples are added to staple vegetables. Various ingredients, such as tomato paste, sour cream are added after frying onions and carrots before adding to meat.
  Every day, restaurant chefs and simply amateurs to cook improve and add variety to the recipe for gravy. Their fantasies have no limits.

How to cook a delicious goulash in a slow cooker

Today, in the world of technology, various kitchen units have entered our lives in a dense stream, which simplify the preparation of food and significantly save time. Almost everyone knows how the multicooker helps not only save time, but also preserve all the taste delights of a dish.
  The recipe for goulash in a slow cooker is slightly different from the recipe for cooking on the stove. The ingredients are the same: meat, onions, carrots, spices, flour and gravy products, if desired. The main thing is to choose the cooking functions “Frying” and “Stewing” correctly.
  At the bottom of the multicooker bowl, pour a little vegetable oil. In general, the recipe is designed for a minimum of oil, since nothing burns in a slow cooker, and is cooked in its own fat. Lightly fry the meat on the "Fry" function, about 10 minutes. We cut onions and carrots, add to the meat and mix. Fry for another 10 minutes. Add salt and spices, pour in flour, previously fried in a dry pan. Mix and fry a little more. Then pour boiling water to cover the meat, optionally tomato paste or sour cream. After thoroughly mixing, close the lid, set the "Extinguishing" function and leave to cook before the time runs out. While the meat is being cooked, the hostess can do household chores without worrying about the dish.
  There are about thirty recipes for cooking goulash. The dish can be served absolutely with any side dish: potato, pea puree, boiled cereals, pasta and everything with which meat is combined. Fresh greens will give a special taste to the dish.
  Goulash is truly a dish for any event. It is possible to please not only the household with a great taste, but also not to leave the guests who arrived unexpectedly hungry.

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.

How do you feel about pork goulash with gravy? Our family just loves him, and my family often ask him to cook. I don’t mind: the ingredients are always at home, the cooking method is simple to disgrace, and the result is simply wonderful!

  Many types of side dishes are suitable for goulash. This dish served in bread looks very authentic. To do this, you need to buy small rolls, cut off the flat top from them and get the bread crumb. Pour goulash into bread "plates", add sour cream and garnish with herbs. Before serving, you can supplement the treat with fresh vegetables. Try to cook, because you can’t skip 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. Best of all goulash with gravy that you ate!

Ingredients:

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

How to cook:

Heat the oil pan over high heat.

Cut the meat into small cubes.

Transfer the pork to the pan.

Fry, stirring constantly, so that a brown crust forms on each side of the piece.

Set the meat aside for the time being, and fry the flour until brown in another dry pan and pour it over the pork.

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

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

Pour in water, add greens, pepper.

Cover, reduce heat and simmer goulash for one hour.

A few minutes before you are ready to salt and add your favorite seasonings for meat.

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 did not need to be persuaded so that I would quickly deal with him. I’m sure that you did the same. Remember the taste of childhood!

Only low-fat meat is used in the children's diet, 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 spoon of canned tomato paste;
• 2 table. spoons of sour cream;
• 1.5 table. tablespoons of flour;
• 1.5 table. tablespoons of sunflower oil;
• 1 cup of water or broth;
• salt to taste.

How to cook:

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

Thus, all the juice is sealed inside the piece, and the goulash will turn out to be very tasty and juicy.

1. Put the carrots and onions to the pork, continue to fry until the vegetables change color.
2. Add flour, mix, fry still a couple of minutes.
3. Add tomato paste and sour cream, mix.
4. Pour in hot water (you can broth), mix until the sour cream and tomato sauce are completely dissolved.
5. Cover, bring to a boil, then reduce the heat.
6. Simmer a little more than half an hour. Salt before cooking.

Pork goulash as in the kindergarten is ready. Bon Appetit!

Pork goulash recipe with gravy in a slow cooker

Prepare goulash in your kitchen assistant - 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 of broth;
• 40 grams of butter;
• 3-4 medium-sized onions;
• 200 grams of tomatoes in their own juice;
• 25 ml of 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 and cut onions in half rings.
3. Put butter in the bowl of the multicooker and turn on the “Frying” program.
4. Transfer the onion into the bowl and fry it until golden brown.
5. Pour in the vinegar and, until it evaporates, continue to fry the onions.
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 mix.
9. Transfer pork and tomatoes into a bowl, salt and mix.
10. Switch to the "Extinguishing" program.

Pour 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 the purchased tomato sauce, you can use homemade, it will only get better. Play with taste using various spices. If you, like me, like spicy meat, then add Tabasco. And if you prefer a softer taste, you can put a little Georgian adjika or ground pepper mixture in the dish.

Ingredients:

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

How to cook:

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

Put the frying pan on the fire, after it is heated, pour a little sunflower oil.

Add the fire to the maximum, transfer the pork to a pan until it is mixed, so that it is well roasted.

Peel onions and carrots, chop them finely.

Stir the meat, fry until golden brown.

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

Add carrots, mix and fry for several minutes.

Add tomato paste and mix. Reduce the fire to a small one.

Pour in hot water so that it covers the meat.

Add spicy Tabasco sauce if you like spicier. Mix.

Close the pan with a lid and leave to simmer for half an hour. For 5 minutes after cooking, salt the goulash.

Here is such a delicious goulash you will succeed! Cooked according to this recipe, it turns out tasty, but quite spicy. If you don’t like spicy, then exclude spicy sauce from it.

I offer you a video recipe for pork goulash with gravy

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