Despite the fact that Hungary is considered to be the birthplace of goulash, Soviet housewives were able to modify this dish so that it truly became our national dish. How to cook delicious goulash in the Russian manner?

In Russia, goulash is called meat cut into small pieces, cooked in large quantities of thick and aromatic gravy. Serve it with a variety of side dishes - rice, potatoes, stewed vegetables and more.

To make the goulash juicy and tasty, you must carefully approach the choice of meat. If you take beef for cooking goulash, you need to take a shoulder blade, pulp of the back leg or tenderloin, a very tender goulash is obtained from the kidney part of the hip cut. If you are cooking a pork dish, it is better to take a neck or tenderloin, non-greasy hard parts - loin and ham - are not suitable for cooking goulash, as in this case the meat will turn out to be too dry and hard. An important point: meat must be completely cleaned of films and cartilage, thin fatty layers can be left.

The meat will be more juicy if you fry it a little before stewing. Stew such meat for at least an hour and a half.

If you want to cook goulash with vegetables, you need to take as much as you have meat.

Goulash is cooked in dishes with thick walls and a bottom, for example, in a cast-iron pan or ducklings.

To get a thick sauce, instead of flour, you can use starch, stir a teaspoon of starch in cold water and, stirring, introduce the liquid into the dish. If the sauce doesn’t seem as thick as you need, additionally dilute half a teaspoon of starch in cold water and add to the goulash.

So, to cook a classic beef goulash, you need 1 kg of meat. Rinse it under running water, cut into small cubes (about 20 grams each), put it on a napkin to make glass water, sprinkle with black pepper. Heat the pan, add vegetable oil. Throw the meat into a pan, sauté until golden brown, transfer the meat to a saucepan or pan. To make the sauce, you need to take another pan. Pour 2 tablespoons of flour on it, fry, the flour should acquire a beautiful golden hue. Finely chop 2 onion heads and as many carrots, fry them in a pan on which the meat was fried. Add to the onions and carrots a few tablespoons of tomato paste, baked flour, mix everything. Add the resulting mass to the meat, add water - it should completely cover the meat, salt, pepper. Stew the dish over low heat for an hour and a half, sometimes remembering to stir goulash.

Many people like goulash with thick rich gravy more than ordinary goulash in liquid sauce. And cooking it is not at all difficult, just a couple of additional steps. We offer you a goulash recipe with gravy, which can be prepared both from pork and beef.

Ingredients:

Meat (pork or beef)   - 600-800 grams

Onion   - 75-100 grams (1-2 small onions)

Carrot   - 80-100 grams (1 piece of medium size)

Wheat flour   - 1-2 tbsp

Sour cream   - 1 tbsp

Tomato paste   - 1-2 tbsp

Spice: salt, ground black pepper, bay leaf, dill (optional).

How to cook goulash with gravy

1.   Peel and grate the carrots (cut into strips or cubes).

2 . Peel and chop onions.

3 . Defrost and clean the meat for goulash. By the way, when buying frozen meat, be sure to pay attention to the color of the ice cubes. If it is pink, it means that the meat has been frozen twice and can be harmful to health.

4 . Cut the meat into small pieces (1-1.5 cm). It is softer and more tender than goulash from pork tenderloin, shoulder blades and neck. Beef is less fat, so in order to make the beef goulash soft, you need to cook the meat a little longer (1-1.5 hours) than pork.

5 . In a hot pan with vegetable oil, spread the carrots with onions and fry a little. Then add meat and spices (except salt), mix.

6 . Fry meat with carrots and onions over high heat for about 10 minutes, stirring regularly. This is done so that the meat, having absorbed the aroma of vegetables, seals it inside with its own juices. In the future, goulash will turn out juicy and tender, because when stewing all the juices will be inside each piece.

Add 1-1.5 cups of water, reduce heat to a minimum and cover with a lid. Stew the goulash until the meat is ready, about 30-60 minutes.

7 . In the meantime, prepare gravy for goulash. Half a glass of cold water is mixed with flour and sour cream. Add tomato paste as desired.

8.   When the meat is ready, you need to pour the sauce for gravy into the pan with a thin stream, constantly stirring. Now it's time to salt. It is advisable to salt the goulash at the very end of cooking, then the meat will be softer.

9 . Stew until thickened for 5-10 minutes. Add greens (optional).

Tasty goulash with gravy is ready

Bon Appetit!

Goulash

Such a dish as goulash came to us from Hungary, however, slightly modified. Goulash is generally a traditional Hungarian soup, be sure to include meat. Even from the name of the soup, and it translates as "meat dish" - literally, it is already clear what the main ingredient is needed for its preparation. Goulash, by its nature, is a rich and very thick soup, which must be cooked over an open fire in a large cauldron, a meal of shepherds grazing cows, which is why veal or beef is necessary in the traditional Hungarian goulash recipe. And already in domestic spaces, the dish was transformed into excellent meat hot with gravy, a side dish to which can go pasta, and any porridge, and boiled, stewed potatoes.

The traditional recipe for soup is goulash:

• Boneless meat, veal or beef flesh.
• Fat lard.
• Potatoes.
• Onion.
• Pepper - sweet paprika.
• Tomato paste or fresh tomatoes, previously boiled for several minutes in boiling water.
• Flour.
• Greens were used already in later versions of the recipe - parsley.

They prepared the dish in the field, so it was fragrant and incredibly saturated, nutritious, which was necessary to get enough before the shepherd’s work for the whole day. So, two dishes are needed: a frying pan or a cauldron of smaller sizes, as well as a large cauldron, in which everything was brewed and reached its readiness.

On a bacon, it is necessary to fry potatoes, slowly adding tomatoes, steamed in it, or tomato paste. While the potatoes are boiling in tomato, paprika is added, a little water. Everything boils and boils until half-cooked, now the most important thing is falling asleep. With a thin stream, it is necessary to put the flour, stirring so that the potatoes do not pester the cauldron. Now you need all the products to be completely ready.

The cauldron, in which goulash soup will be prepared, must be put on fire, having collected water in it. Put potatoes with tomatoes and flour there, cook.

Now you need to fry the meat in pieces, adding onions to it. No other fat was used. On a large fire, meat with onions reached readiness, turned rosy and golden. We lay the meat for soup, cook until thickened, stirring constantly. Now the products are stewed together, absorbing juices and aromas, which in the end will delight any stomach.

Here such food, tasty and fragrant, Hungarians ate. Now goulash is rarely used as a soup, but today there is an incredible number of variations on the theme of goulash and its excellent, varied recipes. True, now it is more and more often called, familiar and more familiar to us by the word - meat stew.

Varieties and variations of goulash

Now there is so much goulash recipe that this dish can go up to any table, for everyone: both a meat-eater and a vegetarian, both a dietist and a food lover, are fatter, both for a child and an adult. You can cook goulash in a cauldron and in a pan, a pan on the stove or in a container in the oven, microwave, steam and multicooker. Goulash can also be cooked in bread, served as a first, second dish and snack. As the hostesses will like.

• Pork goulash with gravy.
• Beef and veal goulash with gravy.
• Chicken and other bird goulash.
• Goulash of mushrooms.
• Soya goulash.

Although the word goulash itself pushes us to put meat into it, resourceful housewives use what is at hand, products that are more suitable and like for households.

Best goulash recipes

What is goulash of mushrooms, which does not include meat, is not even a hint of meat products. This dish is perfect for people who do not eat meat.

Mushroom goulash, vegetarian:   Ingredients

• Large champignons - 700 g
• Carrots - 3 pcs.
• Onion - 2 pcs. It is better to choose large onions, so it’s tastier.
• Flour - 150 grams
• Sweet pepper, Bulgarian - 1-2 pcs. It all depends on size, the larger the fruit, the better. It is preferable to use red, it is sweeter and looks very beautiful in a dish.
• Tomato paste - 5 tbsp. l As for the paste: you can choose according to your own taste, the one that you use more often. Tomato sauces are very tasty, especially sweet and spicy.
• Tomatoes - 5 pcs. If there is no pasta, or tomatoes more to taste, take them. The truth will have to use more seasonings.
• Salt, black pepper, basil, ground paprika, a mixture of herbs - whatever you like.
• Sunflower oil - for frying.

How to cook mushroom goulash

Need a large deep frying pan, cauldron or pan. Cut all the ingredients into large squares, pour the tomatoes over with boiling water and peel them (if you use them). In a pan, let the onions simmer over low heat, then lay the carrots. It is unnecessary to make a big fire, since the vegetables are chopped coarsely, but we don’t need them to be raw in the middle and burnt outside.

Peppers can be added to carrots and onions when the vegetables are slightly stewed. Stir and cover. Now you can add mushrooms, just mix everything, you can add a little oil and make the fire a little more. Simmer the mixture of vegetables for 15 minutes, and then put the pasta or tomatoes, mix, add seasonings. After 20 minutes, fill with water.

After 10 minutes, you can add a little more water and pour flour, stirring constantly, without leaving the goulash unattended. Now put a minimum fire, open the lid. After 30 minutes, the dish is ready.

Veal or beef goulash with gravy and vegetables:   Ingredients

• Beef pulp - 500 grams. Choose the pulp carefully, as it depends on how meat is juicy. The back is perfect, the shoulder blade is just as good.
• Bacon - 200 g
• Onion - 3 pcs.
• Egg - 1 pc.
• Tomatoes - 4 pcs.
• Potato - 5 pcs.
• Garlic - 6-7 teeth.
• Sweet pepper, Bulgarian - 2 pcs.
• Ground paprika and salt, black peppercorns and caraway seeds.
• Flour - 150 grams.
• Parsley - 1 bunch.
• Walnuts - 7 pcs. kernels.

How to cook goulash with vegetables

The bacon should be cut into small squares and put in a pan, put on a small fire. When the lard has already melted, add the onion sliced \u200b\u200bin half rings - stirring to fry until golden brown.

Cut the meat into small squares. In a bowl, mix seasonings and grate the meat well with them. Put the prepared beef in a saucepan and fill in half with water, put on medium heat.

Potatoes need to be cut into cubes as well, and after 30-40 minutes put to the meat without stirring. Then the regimen of sweet pepper diced, after 20 minutes it is added to the pan to the meat and potatoes. If the water has boiled, add another half a glass.

Now slice the tomatoes thinner. Put them in a pan with meat and vegetables, pour everything with water, cover and leave to simmer over low heat, occasionally mixing the ingredients.

Now we will make the so-called dumplings. Pour flour into a bowl, add crushed garlic to the egg. Salt everything, put finely chopped parsley, mix until a uniform dough is formed. Now blind small balls. So that the dough does not cease to hands, wet your hands in cold water.

20 minutes before the goulash is ready, put the dumplings, mix gently. Balls will be ready 5 minutes after dropping. Cover and let the goulash brew for about 1 hour.

Chicken goulash with gravy:   Ingredients

• Chicken fillet or brisket - 1 kg.
• Garlic - 1 head.
• Carrot - 3 pcs.
• Onion - 2 pcs.
• Fat sour cream (not cream) - 200 g.
• Tomato paste or tomato sauce - 3 tbsp.
• Salt, bay leaf and black pepper.
• Flour - 2 tbsp. l
• Sunflower oil or bacon for frying - if you want a tender dish, take vegetable oil, if more saturated - bacon.

How to Make Chicken Goulash with Gravy

Like any other dish, goulash should begin to be prepared by slicing the ingredients. Take the fillet or breast, rinse and remove the film, if any. Now cut the bird into small pieces, and fry it for 5 minutes over high heat in fat or oil. Meanwhile, the carrot mode with onions - circles or squares, as you like more.

When the chicken has already begun to brown, put the chopped vegetables in the pan, make the fire less, add oil, if necessary. As you know, carrots are very fond of oil, so it can be quickly absorbed.

Now take the tomato sauce and mix it with seasonings and sour cream, add all this to the pan 20 minutes after laying the vegetables. Stir everything, make a small fire and gradually add flour, mix again and cover.

After 15 minutes, add water so that it covers all the ingredients to the top. Shuffle everything, cover again. Stew, stirring occasionally so that the flour does not burn. Add bay leaves 20 minutes before readiness. Chicken goulash to cook faster than any other, the main thing is to stir on and off in time so that the meat does not become too dry and fresh.

Pork goulash, original: Ingredients

• Pork - 700 grams. For a goulash, a neck is most suitable.
• Soy sauce - 5 t.
• Onions (ordinary white onions can be used, but it is better to purchase leeks). - 2 pcs.
• Salt, cinnamon, sugar and pepper, ground ginger.
• Flour or starch - 3 tbsp.

How to cook goulash with soy sauce

In a saucepan, heat half a glass of water and melt the sugar in it. Pour in the sunflower oil and heat everything to a boil, stirring occasionally. Put onions there, fry over medium heat. Put all the seasonings.

Dice the meat, rinse. Add to the mixture with seasonings and onions, the fire is strong. Fry for 10 minutes, stir, do not reduce the fire. After 10 minutes, pour in soy sauce and water (so that the meat is completely covered). Make a small fire, cover, let stand for 40 minutes.

After the right time, add flour. If using starch, dilute it in half a glass of water. Add to meat, stir constantly. Goulash will be ready after 30-40 minutes.

Some cooking tips:

• If you are cooking poultry or beef goulash, add some cognac or red wine with the carcass. So the meat will be much juicier and softer. You can also marinate the slices before cooking in mineral water.
• Before stewing meat, be sure to fry a few minutes until crusted. So it will not be easy soft, but also retain its flavor.
• It is better to put salt at the end of cooking, so the meat will be soft, not fresh and hard.

Step-by-step recipes for making classic beef goulash: basic with tomato paste, sour cream and tomatoes in a slow cooker, with three types of sweet peppers, with hot pepper and basil, as in the dining room

2018-04-03 Irina Naumova

Rating
  recipe

12400

Time
  (min)

Serving
  (person)

In 100 grams of the finished dish

12 gr.

11 g

Carbohydrates

   6 gr.

171 kcal.

Option 1: Classic Beef Goulash Recipe

Beef goulash is a Hungarian dish, loved in almost all countries of Western and Eastern Europe. In Hungary, goulash is always prepared from beef, juicy pieces without bones are selected. Our housewives have long been familiar with this recipe; they also prepare it with gravy and vegetables. Boiled rice, potatoes, pasta, cereals and cereals can serve as a side dish. Cooking does not require special culinary skills. The main thing is to make beef soft and tender, literally melting in your mouth. We will tell you how to do it.

Ingredients:

• five hundred grams of beef;
• onion head;
• carrot floors;
• one tablespoon with a hill of flour;
• two tablespoons tomato paste;
• bunch of dill with parsley;
• three tablespoons of oil;
• flooring tea l cook salt;
• floors of tea and a hammer of black pepper.

Step-by-step recipe for classic beef goulash

For goulash, beef is taken without bones, only the flesh. It is desirable that there is no fat and layers.

Wash the pulp, cut into small pieces.

Heat a deep frying pan with butter, send chopped beef pulp to it and cook over high heat, stirring constantly. We need a golden crust to appear, and the juice to be sealed inside.

While the beef is fried, peel and finely chop the onions. Add to the pan as soon as the beef is gilded.

Quickly clean, wash and grate half the carrots. Add to the meat and onion, mix and fry for another three minutes.

Sprinkle all the ingredients in a frying pan with flour and mix vigorously. We pass for another minute and introduce the tomato paste. Stir well with a spatula.

Now we need to fill everything with water so that it covers all the ingredients. Stir and simmer for about forty minutes over low heat. Close the lid.

After the specified time, check the beef for softness, if the meat has not yet reached, detect another twenty minutes.

Slices of beef should be tender, juicy, thawing in the mouth.

Rinse and chop the greens, transfer to the goulash, season with spices and stir. Close the lid and detect another five minutes.

So, the delicious and fragrant goulash is ready. Serve with your favorite side dish along with gravy.

Option 2: A quick recipe for classic beef goulash

If you have a slow cooker, cook goulash in it - the finished dish will be more flavorful and healthier due to the coating of the device and its tightness. In addition, we will spend less time cooking. We only need to prepare the ingredients, combine them in turn in the bowl, and then just turn on the desired program and go about our business.

Ingredients:

• seven hundred grams of beef pulp;
• a quarter kg of sour cream;
• two onions;
• three garlic teeth;
• one carrot;
• one bulg pepper;
• three tomatoes;
• leaf of lavrushka;
• spice.

How to quickly cook classic beef goulash

Rinse the beef flesh, chop into slices with a knife and send to the bowl of the multicooker.

We do not pour oil, immediately turn on the Baking program, set the timer for half an hour and simmer juicy slices.

Stir occasionally with a wooden or silicone spatula.

Free the bulbs from the husk, finely chop. Peel the carrots from the top layer, grate coarsely on a grater, and squeeze the garlic through a press.

We send everything to the multicooker bowl, mix and wait for the sound signal.

Rinse, scalp and peel the tomatoes. Skip through the blender. Sweet peppers are cleaned from seeds and fibers, cut into cubes.

So, half an hour has passed, add tomatoes and peppers along with sour cream, spices. Put a bay leaf.

Pour a glass of water, mix the contents of the bowl and select the “Stew” program. We catch an hour and a half and go about our business.

During this time, the beef will become very soft, and the gravy will be aromatic and tasty.

When a beep sounds, open the lid and feel this divine aroma. Serve with your favorite side dish.

Option 3: classic beef goulash with three kinds of sweet peppers

Bell pepper makes goulash more juicy. To make the dish brighter and more effective, use peppers of different colors: red, green and yellow. Add spicy spices and sour cream.

Ingredients:

• seven hundred grams of beef shoulder blade;
• two large onions;
• three garlic teeth;
• three bulg of pepper of different colors;
• two tablespoons of oil;
• chayn l of caraway seeds;
• chayn l paprika hammer;
• salt and pepper to taste;
• two hundred grams of sour cream.

Step by step recipe

Why do we take a shoulder blade? To a small amount of fat made goulash more satisfying and juicy. Cut off the excess, leave a little, rinse the meat and cut into pieces.

Peel the onions and garlic from the husks, chop finely. Sweet peppers are cleaned of seeds and cut into thin strips.

You can cook goulash in a cauldron or pan with a thick bottom, and a ducklings will do. Pour oil into a container, heat and over high heat begin to fry pieces of beef.

When the meat acquires a golden crust, take out and put in a bowl.

In the same fat and oil, fry the onions along with garlic and bell peppers. It will take us about seven minutes. Do not forget to periodically mix with a spatula.

Now put the pieces of meat back, pour the spices, salt and pepper indicated in the recipe. Pour two hundred milliliters of boiling water, stir everything.

Close the container with a lid and simmer for about forty-five minutes. Reduce the fire to a minimum.

When the goulash is almost ready, introduce sour cream and stir. Tomite a couple of minutes, when everything does not boil again.

Serve hot with garnish.

Option 4: Classic beef goulash with hot pepper and basil

If you do not like spicy dishes, replace hot peppers with sweet ones. Paprika is often added to goulash, it gives a special flavor. We add basil to dill and parsley, it perfectly complements most dishes.

Ingredients:

• eight hundred grams of beef;
• bulb;
• three carrots;
• three tbsp flour;
• three tablespoons of oil;
• two tablespoons tomato paste;
• two leaves of lavrushka;
• floors of tea and paprika;
• chayn l of red pepper;
• two garlic teeth;
• floors tsp salt;
• one stack of broth or water;
• three branches of basil;
• three branches of dill and parsley.

How to cook

Rinse the beef, cut into small slices.

We put a cauldron or a duckweed on fire, pour oil and heat over high heat. Add the beef and fry for three minutes without reducing the heat.

Finely chop the onion and add it to the meat. Mix and cook until the onions are soft.

We clean and rub the carrots coarsely, send to the cauldron and continue cooking until soft.

Rinse the basil, chop. We shift to the cauldron, pour paprika and red pepper. Stir with a spatula.

Pour the flour, mix and cook for another two minutes.

Dilute tomato paste in broth or water. Sell \u200b\u200bthe garlic through a press and add there. Mix everything and fill it in the cauldron.

Close the lid and turn down the heat. Cook for about an hour.

Grind dill with parsley, and put in goulash after the specified time. Add bay leaf and stir everything.

Salt, pepper and simmer another five minutes. Then remove from heat and let it brew.

Before serving, do not forget to remove the bay leaf, we no longer need it.

Option 5: classic beef goulash as in the dining room

Ah, what a goulash used to be! If you happen to visit the dining rooms of the times of the USSR, then you will surely agree that there was a surprisingly tasty and tender beef goulash. We will try to repeat and prepare a delicious treat for the whole family. It is better to cook in a cauldron or a chicken bowl, a pan with a thick bottom is also suitable.

Ingredients:

• one kg of beef;
• large onion head;
• fifty ml of oil;
• a shot of vodka;
• floors of tea and paprika;
• two hundred ml of water;
• three tablespoons tomato paste;
• clove of garlic;
• leaf of lavrushka;
• salt and pepper.

Step by step recipe

We take beef without stones, cut off the excess fat, veins and cut into small slices.

Cut the peeled onions into thin quarters of rings.

We put the container for cooking on the fire, pour oil and heat.

First, start frying the beef slices. The fire must be strong, we need the golden color of the crust.

Transfer the onions into a bowl, salt, pepper to your taste and continue to fry until the onions are brown.

Pour in a glass of vodka and wait for the complete evaporation of alcohol. This is done to soften the meat.

Pour in two-thirds of a glass of water, cover and simmer over low heat for another hour.

We take another pan, we do not pour oil. Pour the flour and dry it until golden brown. Pour an almost full glass of water and stir until all the lumps are dissolved.

Stir the tomato paste in a glass of water and pour it into the goulash along with the flour mass. Sprinkle paprika, add bay leaf, chopped garlic and mix.

Close the lid and after boiling cook another ten minutes. Then you can turn off the fire and serve goulash to the table.

Today, let's look at the basic recipe for beef goulash with gravy. This classic dish is always relevant, because it does not bother, does not depend on fashion and does not include exotic products in its composition for an amateur. Fragrant juicy meat stewed with vegetables, supplemented with herbs and tomato dressing - a great combination that hardly anyone can refuse!

Beef goulash with gravy is a great addition to potatoes, cereals or boiled pasta. When stewed for a long time, the meat comes out very soft and appetizing, and a plentiful amount of gravy will make any side dish as juicy as possible, with a rich and pronounced taste.

Ingredients:

• beef - 500 g;
• onion - 1 pc.;
• carrots - ½ pcs.;
• flour - 1 tbsp. a spoon with a slide;
• tomato paste - 1-2 tbsp. spoons;
• fresh greens - a small bunch;
• salt, spices - to taste;
• vegetable oil - 2-3 tbsp. spoons.

Beef goulash with gravy recipe with photo step by step

How to cook goulash with gravy

1. Pre-washed and dried beef pulp is cut into approximately equal pieces of medium size. We load meat preparations into a pan with hot vegetable oil. Stirring occasionally, keep the beef on high heat.
   
2. As soon as the moisture evaporates, and the meat is covered with a golden crust, add the peeled and finely chopped onion.
   
3. Next, load the carrots grated with thin chips. Fry a mixture of beef and vegetables for 2-3 minutes. If desired, you can add to the goulash still sweet peppers, celery, green beans, etc. A vegetable set depends only on personal wishes.
   
4. Sprinkle the contents of the pan with flour and mix quickly. Fry everything together for a minute (in the future, the flour will slightly thicken the gravy and make it more saturated). Add tomato paste, mix with meat.
   
5. Pour the beef with water - the liquid should completely cover the meat pieces. We bring the pouring sauce to a boil, then reduce the heating and, having covered the container with a lid, simmer the contents of the pan for about 40-60 minutes or more (until the beef is soft). Cooking time depends on the age of the meat. If “old” and stiff beef is used, it will have to be stewed longer. If necessary, you can add water. In the process of stewing, sometimes remove the lid and mix the meat so that it does not burn.
   
6. Finely chop the clean greens and load to the already prepared meat. Throw salt, favorite spices / seasonings, mix and simmer for another 5 minutes.
   
7. The result should be soft, juicy and flavorful beef goulash with gravy.
   

We supplement the meat with a simple side dish, for example, buckwheat porridge, mashed potatoes, pasta, etc. Bon Appetit!

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!