How to cook classic beef goulash. How to make beef gravy

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

2018-04-03 Irina Naumova

Grade
recipe

15928

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

12 gr.

11 gr.

Carbohydrates

6 gr.

171 kcal.

Option 1: Classic beef goulash recipe

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

Ingredients:

• five hundred grams of beef;
• onion head;
• carrot floors;
• one heaped tablespoon of flour;
• two tbsp tomato paste;
• a bunch of dill with parsley;
• three tablespoons of vegetable oil;
• half a teaspoon of salt;
• half a teaspoon ground black pepper.

Step-by-step recipe for classic beef goulash

For goulash, beef must be taken without bones, only pulp. It is desirable that there is no fat or layers.

Wash the pulp and cut into small pieces.

Heat a deep frying pan with oil, add chopped beef 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 frying, peel and finely chop the onion. Add to the pan as soon as the beef is golden brown.

Quickly peel, wash and grate half the carrots. Add to the meat and onions, stir and fry for another three minutes.

Sprinkle all the ingredients in the frying pan with flour and mix vigorously. Sauté for another minute and add 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 over low heat for about forty minutes. Close the lid.

After the specified time, check the beef for softness; if the meat is not yet there, wait another twenty minutes.

The beef pieces should be tender, juicy and melt in your mouth.

Wash and chop the greens, add to the goulash, season with spices and stir. Close the lid and bake for another five minutes.

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

Option 2: Quick recipe for classic beef goulash

If you have a multicooker, cook goulash in it - the finished dish will be more flavorful and healthier due to the coating of the device and its airtightness. In addition, we will spend less time preparing. We only need to prepare the ingredients, combine them one by one 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 cloves of garlic;
• one carrot;
• one bell pepper;
• three tomatoes;
• laurel leaf;
• spices.

How to quickly cook classic beef goulash

Rinse the beef pulp, chop it into pieces with a knife and place in the multicooker bowl.

We don’t add oil, just turn on the “Baking” program, set the timer for half an hour and simmer the juicy pieces.

Stir occasionally with a wooden or silicone spatula.

We remove the onions from the husks and finely chop them. Peel the carrots from the top layer, grate them coarsely, and press the garlic through a press.

Place everything into the multicooker bowl, stir and wait for the sound signal.

Rinse the tomatoes, scald them and remove the skin. Pass through a blender. Peel the sweet pepper from seeds and fibers and cut into cubes.

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

Pour a glass of water, stir the contents of the bowl and select the “Stew” program. We time 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 the beep sounds, open the lid and smell that divine aroma. Serve with your favorite side dish.

Option 3: Classic beef goulash with three types of sweet peppers

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

Ingredients:

• seven hundred grams of beef shoulder;
• two large onions;
• three cloves of garlic;
• three bell peppers of different colors;
• two tablespoons of vegetable oil;
• tea l cumin;
• teaspoon ground paprika;
• salt and pepper to taste;
• two hundred grams of sour cream.

Step by step recipe

Why do we take a spatula? A small amount of fat makes the goulash more filling and juicy. We cut off the excess, leave a little, wash the meat and cut into pieces.

Peel the onion and garlic and chop finely. Peel the sweet peppers from seeds and cut into thin strips.

You can cook goulash in a cauldron or a saucepan with a thick bottom; a duck casserole will also work. Pour oil into a container, heat it up and start frying the pieces of beef over high heat.

When the meat turns golden brown, remove and place in a bowl.

In the same fat and oil, fry the onion along with garlic and bell peppers. It will take us approximately seven minutes. Don't forget to stir periodically with a spatula.

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

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

When the goulash is almost ready, add sour cream and stir. Simmer for a couple more minutes until everything boils again.

Serve hot with a side dish.

Option 4: Classic beef goulash with hot pepper and basil

If you don't like spicy foods, replace hot peppers with sweet ones. Paprika is often added to goulash; it adds a special flavor. Add basil to dill and parsley; it complements most dishes perfectly.

Ingredients:

• eight hundred grams of beef;
• bulb;
• three carrots;
• three tablespoons of flour;
• three tablespoons of vegetable oil;
• two tbsp tomato paste;
• two bay leaves;
• half a teaspoon of paprika;
• teaspoon red pepper;
• two cloves of garlic;
• half a teaspoon salt;
• one glass of broth or water;
• three sprigs of basil;
• three sprigs of dill and parsley.

How to cook

The beef needs to be rinsed and cut into small slices.

Place a cauldron or duck pot on the fire, pour in oil and heat over high heat. Add the beef and fry for three minutes without turning down the heat.

Finely chop the onion and add it to the meat. Stir and cook until the onion is soft.

Peel and coarsely grate the carrots, place in a cauldron and continue cooking until soft.

Wash the basil and chop. Transfer to a cauldron, add paprika and red pepper. Stir with a spatula.

Add flour, stir and cook for another two minutes.

Dissolve tomato paste in broth or water. Press the garlic through a press and add it there. Mix everything and pour into the cauldron.

Close the lid and reduce the heat. Cooking for about an hour.

Chop the dill and parsley and add to the goulash after the specified time. Add bay leaf and stir everything.

Add salt and pepper and simmer for 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 like in a canteen

Oh, what kind of goulash they used to make! If you have ever visited canteens during the USSR, then you will probably agree that they had amazingly 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 duck pot; a pan with a thick bottom will also do.

Ingredients:

• one kg of beef;
• large onion head;
• fifty ml of growing oils;
• a shot of vodka;
• half a teaspoon of paprika;
• two hundred ml of water;
• three tbsp tomato paste;
• clove of garlic;
• laurel leaf;
• salt and pepper.

Step by step recipe

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

Cut the peeled onion into thin quarter rings.

Place the cooking container on the fire, pour in the oil and heat it up.

First, start frying the beef slices. The heat must be strong, we want the crust to be golden brown.

Place the onion in a container, add salt and pepper to your taste and continue frying until the onion is golden brown.

Pour in a shot of vodka and wait until the alcohol has completely evaporated. This is done to soften the meat.

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

Take another frying pan, do not add oil. Add flour and dry until golden brown. Pour an almost full glass of water and stir until all lumps dissolve.

Stir the tomato paste in a glass of water and pour it into the goulash along with the flour mixture. Add paprika, bay leaf, chopped garlic and stir.

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

Recipe for beef goulash with gravy

Unfortunately, I cannot count myself among those children whose mother prepared something similar in childhood. Somehow this dish didn’t take root in our family. Probably because the cooks in our school canteen prepared this dish simply disgusting: the green-colored meat with a thick, mealy gravy evoked little appetite.

That’s why I started cooking goulash quite recently, and I’m happy to share with you the recipe for this simple and tasty dish.

List of ingredients

• 1 kg beef pulp
• 2 pcs. bulbs
• 1 PC. carrot
• 2 tbsp. tomato paste (thick)
• 3 tbsp. sour cream
• 2 tbsp. starch or flour
• 500 ml. water
• vegetable oil for frying
• salt and favorite spices

Technology: step by step

1. Cut the beef into small pieces 1.5-2 cm. I used fresh veal, so I didn’t pre-soak the meat.

2. Pour vegetable oil into a thick-bottomed pan, wait until the bottom of the pan is completely hot, and fry all the beef.

3. You won’t be able to fry the meat right away; there will be a lot of foam and liquid. But you still need to fry the pieces, so drain the liquid from the pan, add a little vegetable oil, and continue frying.

4. Meanwhile, peel and chop the onion and carrots. Onion into cubes, and carrots into random slices.

5. By this time, the meat will already be fried to a beautiful brown crust.

6. Add onions and carrots to the fried beef, mix and cover with a lid so that the vegetables release their juice for 10-15 minutes.

7. Next, add your favorite spices (everything except salt) to our beef goulash and pour about 250 ml. boiling water The water should completely cover the meat, so add more liquid if needed. Bring the goulash to a boil and reduce the heat to low.

8. After an hour, the goulash should already become soft. Take out a piece, cut it and try: the meat begins to fall apart into fibers but is still a little tough. If the beef is very tough and rubbery in tone, at this stage you need to add 2 tbsp. spoons of vodka or cognac.

We continue to cook the dish for another 40-50 minutes, and then again try the beef for softness. By this time the meat will be ready.

Prepare thick gravy with tomato paste

9. Prepare all the ingredients for the gravy: tomato paste, sour cream and starch.

10. Add 250 ml. water, and stir thoroughly with a spoon so that there are no lumps left.

11. Pour the gravy into the pan with the goulash, add salt, stir, and cook for another 10-15 minutes until the gravy begins to thicken a little. It should be noted that the gravy becomes thick only after the dish has completely cooled. Therefore, do not expect that immediately after cooking there will be a spoon in the hot goulash.

How and with what to serve a dish for lunch

12. Serve the finished beef goulash with tomato sauce hot. You can prepare a side dish in advance: boil the pasta, make mashed potatoes, as well as buckwheat or pearl barley. I wish you bon appetit and look forward to your comments on the recipe.

To prepare the most delicious beef goulash, we ideally need fresh veal. But, since beef goulash with tomato sauce can be classified as a budget and inexpensive dish, regular beef (meat from an adult cow or bull) will do.

Moreover, it does not have to be a whole piece; scraps and pieces will do. The main thing is that there are fewer veins and films on the meat.

The most common problem that housewives face after preparing this dish is that the meat in the goulash turned out tough.

A few nuances to make your goulash soft!

Soaking beef. In advance, it is better to soak a piece of meat in water with the addition of a small amount of acid in the evening. A weak acid solution helps tenderize the meat. But a solution that is too acidic will turn the meat into a mealy substance, so it is important not to overdo it with acid. I do this: juice of half a lemon per 1 liter of water. Lemon juice can be replaced with natural apple cider vinegar.

Cooking time is at least 2 hours. Real goulash is cooked for 2-2.5 hours until the meat is completely cooked.

Alcohol. To make beef goulash with gravy softer, you can add 2 tbsp. vodka, cognac or rum.

Boiling water. To prepare goulash you need to use only boiling water or broth.

Let's prepare the national dish of the Hungarians today - goulash! The dish is undoubtedly delicious, loved by many, and of course worthy of attention. It is usually prepared from beef and veal. We are used to eating goulash with mashed potatoes, but in Hungary it is served as a very thick soup with the addition of potatoes, tomatoes and bell peppers.

Someday we will prepare this dish, but today we will prepare a recipe that is more familiar to us. And of course we’ll prepare mashed potatoes as a side dish. A very good combination of stewed meat and potatoes, what could be better?

Beef goulash recipe with gravy

We will need:

• meat beef or veal -500-600 gr.
• onion - 2 pcs.
• carrots - 1 small
• tomato paste - 4 tbsp. spoons
• garlic - 1 clove
• spices - for meat
• turmeric - 1 tbsp. spoon
• flour -1-1.5 tbsp. spoons
• vegetable oil - 5 tbsp. spoons
• sugar -0.5 tsp
• salt, ground black pepper - to taste
• red capsicum
• greens, green onions - for serving

Preparation:

1. First you need to choose the meat. I try to use veal, it is more tender and cooks much faster than beef. If you still decide to cook with beef, then try to choose meat that is lighter in color, without yellow streaks and yellow fat. This is meat from an old animal, which means it’s tough. It will take a long time to prepare, and still will not have the taste that you would like to get.

The cervical and scapular parts are better suited than others. I'm using the paddle part today. The meat must be washed, wiped with a paper towel and cleaned of veins and films. Then cut into small cubes no more than 3 centimeters in volume.

2. Cut the onion into small cubes. To prevent onions from eating your eyes, use a sharp knife and periodically dip it in cold water.

3. Grate the carrots using a Korean carrot grater on a thin wire rack. During frying and stewing, both onions and carrots will become almost invisible. Chop the garlic.

4. Prepare tomato paste. I use one I made myself. I cook 4-5 tablespoons of it.

The color of the goulash should be beautiful; tomatoes will help with this. If you take store-bought tomato paste, you can add only 1-1.5 tablespoons. It is more concentrated, and with more addition, the taste may be overly sour.

You can also use fresh tomatoes. It is better to do this in the summer, when the tomatoes are red and juicy. Such tomatoes will give not only a good color, but also the right taste to our dish.

Tomatoes should first be doused with boiling water, kept in it for 1 minute, then peeled and cut into small cubes.

5. Pour oil into a frying pan and heat it well. Carefully lay out the meat. To prevent oil from splashing out of the pan, the meat should not be wet. Keep the fire under the frying pan high. Our task is to quickly fry the meat, to “seal” it, as it were, so that a minimum of juice comes out of it. Then it will turn out juicy and soft.

6. During frying, meat goes through several stages. At the beginning, a certain amount of juice and protein is released; over high heat, the juice evaporates very quickly. Protein remains, which is observed in the form of white foam. Soon the foam disappears and then the meat begins to brown. You can see how it turns red very quickly.

At all stages, the meat must be stirred with a spatula. And especially not to leave it when it starts to brown. There is no need to overexpose it at this stage. As soon as the barrel has turned slightly brown, you need to immediately add the onion.

7. When frying onions with meat, it is better to reduce the heat a little. The pan is very hot and the onions may immediately char. Therefore, medium heat will be better. The onion will fry very quickly; you need to stir it almost constantly.

8. When the onion browns, add the carrots. The onions took all the liquid and almost all the oil from the pan, so I add 1/3 cup of boiling water. You should always keep it ready to add more if necessary.

9. Fry the carrots for about 2-3 minutes, also over medium heat. Add sugar to carrots. It will add an additional note of taste and balance it.

10. Now it’s the turn of the tomato paste. Since it is already ready for use, we only lightly fry it. So that all the ingredients come together. If you use fresh tomatoes, they will need to be fried a little longer until smooth. Then add garlic.

11. Then add spices. You can use your favorite spices that are suitable for meat. But I also definitely add turmeric. Firstly, it gives a beautiful golden color to the dish, and secondly, it is simply healthy. Fry the spices with all the contents for no more than a minute. So that they just have time to develop their taste, but do not overcook.

12. Now add flour. It all depends on your taste. In order for the gravy to thicken, one tablespoon will be enough. If you like it thicker, you can add 1.5 tablespoons. Fry, stirring constantly for no more than one minute, or even less.

13. Keep boiling water ready and pour 3 glasses into the frying pan. Stir and let it boil. Let's turn down the fire. Add red hot pepper, or a small piece, or a little ground. Add as much as you like your food spicy. But definitely! You need to add at least a little for taste.

14. Now you need to close the lid and simmer over very low heat. It may take an hour or an hour and a half to be completely ready. The meat should become very soft. Our mother-in-law was visiting us today, she had lunch with us, and she asked: “What, did you cook this from stew?” This is how the meat should turn out soft, like stew - this is a guideline.

15. During this time, every 10-15 minutes, the meat must be stirred. Since we added flour, it will continually tend to stick to the pan, even though there is more than enough liquid in the pan.

16. Half an hour after slowly stewing the meat, you can add salt to taste. So that the meat has time to be saturated with the desired taste. During the entire stewing time, there should be enough liquid in the dish so that all the meat is covered.

If the fire is slow, then the three glasses that we added at the beginning should be enough to extinguish. If you feel that there is not enough liquid, then add just a little boiling water. Although this is not recommended.

17. 5 minutes before readiness, add ground black pepper, also to taste. But just like with red, at least just a little bit - to add flavor.

18. Turn off the heat and leave to rest for 10-15 minutes.

19. Serve with any side dish, but in my opinion, it’s best with mashed potatoes. In one of my notes, I described everything. Of course, everyone knows how to cook it, but look for a few tricks, maybe they will be useful to you.

20. Serve with a side dish. Place the meat on top of the side dish and add gravy, there should be quite a lot of it. Sprinkle with herbs or green onions.

This is the dish we got. We've already tried it, it's delicious! And not just tasty, but very tasty! We ate and said to each other: “Wow, the Hungarian shepherds - how they ate! Everyone should do this, and more often!”

There was some goulash left on the second day. We boiled rice as a side dish. It was as tasty as the first one... Except that the goulash gained strength and the gravy became somewhat thicker.

I immediately remembered Remarque’s “Shadows in Paradise”: “I have a pot of Szeged-style goulash in my room,” I said. — Enough for six healthy eaters, the Hungarian cook prepared it. It was delicious last night, and today it’s even tastier. Szeged-style goulash with caraway seeds and herbs tastes even better the next day.”…

And although, I admit, I didn’t add cumin, I also added a lot of different spices.

In the summer I always add bell pepper to my goulash. But now it’s early spring, the young peppers have not yet appeared. Therefore, take note - pepper adds a simply divine aroma to the dish. Add it when it's fresh.

Now, I suggest you try the recipe. And try it not in words, but in deeds.

Bon appetit!

Beef goulash with gravy- a traditional and folk dish of Hungarian cuisine made from stewed meat with vegetables, which was invented by shepherds. The shepherds fried pieces of beef with lard in a cauldron, added potatoes, onions, peppers, tomatoes to it, diluted it with water and brought it to readiness like a regular soup. Flour dumplings-chipettes were often added to the soup. Unlike regular soup, this soup turned out to be thicker, richer and more nutritious.

Later, the dish not only migrated and spread to other layers of society, but also became known beyond the borders of the country. During the Soviet Union, goulash was one of the most popular dishes among housewives and this is not surprising, because preparing beef goulash with gravy did not require any scarce products. At that time, goulash was necessarily included in the menu of catering establishments, schools, colleges, canteens and kindergartens.

A truly delicious Hungarian goulash is made strictly from beef or young veal. But don’t be surprised when you come across recipes for chicken, rabbit, goulash.

Even though goulash is considered the first course (soup), its appearance is more similar to the second course. Today, goulash is prepared mainly as a meat gravy for buckwheat, rice, barley, pasta, mashed potatoes or peas. In its composition and preparation technology, beef goulash with gravy is reminiscent of meat stew, canakhi, and beef stroganoff.

Now let's move on to the recipe and see how to cook beef goulash with gravy step by step.

Ingredients:

• Onions – 2 pcs.,
• Carrots – 2 pcs.,
• Beef – 400 gr.,
• Bell pepper – 2 pcs.,
• Flour – 2 tablespoons,
• Dill - a small bunch,
• Tomato sauce – 100 ml.,
• Sunflower oil,
• Salt and spices to taste.

Beef goulash with gravy - recipe

Prepare vegetables and meat for beef goulash with gravy. Peel carrots and hands. Vegetables for goulash are chopped coarsely. Therefore, cut the onion into halves of rings or quarters.

Cut the carrots into slices.

Chop the bell pepper into medium-sized cubes.

The beef that you have prepared for goulash should be rinsed under running water and the excess water should be blotted with napkins or a paper towel. It is advisable to use lean meat for goulash, without layers of fat. Cut it into small pieces up to 4 cm in length.

Pour sunflower oil into a saucepan or deep frying pan. Instead of butter, you can melt cubes of finely chopped lard. Once hot, place the beef pieces on it.

Stirring, fry the meat until golden brown. Fry for no more than 5-7 minutes.

Once it's browned on the outside, add the onions and carrots.

Sprinkle beef and vegetables with flour.

The flour in the goulash will act as a thickener and with its help the beef goulash will turn out with a thick gravy. Fill it with hot water so that it completely covers the beef and vegetables.

Simmer the beef goulash with gravy for 10 minutes. After this time, add the pieces.

Salt the goulash and sprinkle with spices. Spices for goulash can be ground black pepper, Provençal herbs, red pepper, bay leaf, dried paprika, and basil.

Stir the goulash.

The finishing touches remain. Season the goulash with tomato sauce. Instead of tomato sauce, you can use tomato paste diluted with water. Add finely chopped dill or any other greens.

After adding these ingredients, simmer the goulash for another 10 minutes. That's it, delicious in Hungarian ready. Before removing it from the heat, check whether the meat is soft, otherwise, keep it on the stove for a few more minutes with the lid closed.

Beef goulash with gravy. Photo

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Originally, this dish was simply a thick soup cooked with beef. Among our people, it is perceived more as a meat part for a side dish. The basic cooking rules have been preserved, the recipe itself is relatively simple. Various meats can be used for goulash, but it is better to start with beef.

How to cook beef goulash

When cooking, three main points should be taken into account: quality products, suitable cookware, and following the rules from the recipe. The products will be discussed below; it is better to take a frying pan from cast iron, but modern models with a non-stick coating are also suitable. There are many options for preparing beef goulash: with or without gravy, in a slow cooker, with mushrooms, etc. You will get a delicious meat dish every time.

Preparation of products

You should start preparing goulash from beef heart or sirloin by choosing the right meat. To make the result satisfying and tasty, you need fresh tenderloin, it should not have veins, cartilage or bones, or film. Give preference to chilled meat rather than ice cream. A fresh tenderloin will be a rich red color; inspect the piece to ensure there are no signs of damage or stains.

Beef goulash recipes

There are different ways to prepare this dish. This variety arose due to the simplicity of the process: in many kindergartens, goulash is prepared for children in the dining room. Depending on the selected products, the calorie content of the dish will change. As a rule, goulash is served with a side dish, for example, potatoes or pasta. Below are step-by-step instructions with photos that you can use at home.

In a slow cooker

This dish will please any man, and housewives will like it because it is quick and easy to prepare. If you want to save as much time as possible, you should know how to cook goulash in a slow cooker. You will spend only 15 minutes on the entire preparation process - and the delicious meat part will be ready for the side dish. From the products described below you will get 4 servings.

Ingredients:

• tomatoes – 1 pc.;
• tkemali – 100 g;
• beef – 400 g;
• bell pepper - half;
• onion - 1 head;
• water - a quarter glass;
• carrots – 1 pc.;
• salt, spices.

Cooking method:

1. Wash the meat well, cut into pieces.
2. Place carrots and tenderloin cut into pieces into the bowl of the device.
3. Chop the tomato and add to the rest of the ingredients.
4. Finely chop the onion and bell pepper and place in a bowl.
5. Add spices and salt to your taste.
6. On the Redmond multicooker, the menu item is called “Stewing”. Find the appropriate mode on your device. Cook for 2 hours.
7. You can serve with potatoes or buckwheat porridge.

Hungarian

This method of cooking meat is considered the pride of the country. The recipe for Hungarian beef goulash has been passed down from generation to generation. In Hungary it is not considered a meat dish, rather it is a goulash soup, very spicy and thick, more like a stew. Along with it, “chipettes” are often served as a side dish - small dumplings made from hard, unleavened dough. You can cook whatever you like best.

Ingredients:

• potatoes – 800 g;
• beef shoulder – 700 g;
• onions, garlic – 3 pcs.;
• salt - to taste;
• bell pepper – 1 pc.;
• hot pepper – 1 pod;
• lard or vegetable oil;
• caraway seeds – 1 teaspoon;
• dry sweet paprika - 3 tbsp. l.;
• parsley or green onions - optional.

Cooking method:

1. You can use lard and vegetable oil for frying meat. Use a slotted spoon to add the cracklings and start cooking them.
2. The shoulder blade and rump cook faster, the goulash turns out tender. Don't forget to remove film and veins. Cut into small pieces, cook until golden brown in oil over high heat.
3. Cut the onion into cubes and add to cooking. Turn the heat to medium and lightly fry the ingredients.
4. Add garlic and cumin next.
5. Cut the potatoes into medium cubes and the bell pepper into strips.
6. Add pepper first, then paprika, pour in vegetable broth or boiling water.
7. Wait until the dish boils, add potatoes and chopped hot peppers.
8. Add salt to taste.
9. Cover the pan with a lid and turn the heat to low. Simmer for 40 minutes until done.
10. After turning off the burner, the goulash needs to brew for about 15 minutes.

With gravy

Traditionally, beef goulash is served with gravy. This is how this dish is prepared in kindergarten and at home by most housewives, so this option can be called a classic. You must choose fresh meat, otherwise it may turn out tough and tasteless. You need fillet without veins or film. Photos and a step-by-step recipe for preparing beef goulash with gravy are presented below.

Ingredients:

• tomato paste – 2 tbsp. l.;
• beef tenderloin – 800 g;
• premium flour - 3 tbsp. l.;
• olive oil – 4 tsp;
• bay leaf, onion – 2 pcs. everyone;
• carrots – 1 pc.;
• black pepper – 4 peas;
• salt – 1 tsp;
• adjika – ½ tsp;
• basil (dried) – 1 tbsp. l.;
• dill (greens only) – 30 g.

Cooking method:

1. Cut the washed meat into small pieces.
2. Pour olive oil into a frying pan and add beef. Fry over high heat for 7 minutes.
3. Peel the onion and cut into half rings.
4. In a frying pan without meat, heat a couple of tablespoons of olive or vegetable oil, add the onion, stirring, and fry for 5 minutes.
5. Then add 3 tablespoons of table flour, mix thoroughly, fry for another 3 minutes.
6. Add previously fried meat to the onion, add salt, adjika, peppercorns, basil, bay leaf. Fill with water and continue cooking.
7. Cut the carrots into cubes, place in a frying pan, stir and reduce the heat. Cover with a lid and let the dish simmer for 50 minutes. If the liquid becomes low, you need to add water.
8. When the meat is cooked, add finely chopped dill and tomato paste, stir, simmer for 10 minutes.

Without tomato paste

An example was given above where tomato paste was used to create a sauce (gravy). If you don’t have it, you can use the cooking option without it. Making beef goulash without tomato paste is not difficult, but the meat may turn out a little bland. You can try using ketchup. How to cook goulash without paste is described below.

Ingredients:

• beef tenderloin – 600 g;
• water – 1 glass;
• rock salt - to taste;
• premium flour - 2 tbsp. l.;
• onion – 1 pc.;
• ground black pepper - to taste;
• vegetable oil;
• tomatoes – 2 pcs.

Cooking method:

1. Rinse and dry the meat. Cut into equal small pieces.
2. Pour oil into a frying pan, heat it, add pieces of meat. Keep it until a golden brown crust appears.
3. Cut the peeled, washed onion into cubes and add to the meat. Fry for 5 minutes, stirring.
4. Pour boiling water over the tomatoes, remove the skins, chop finely and add to the beef in the frying pan. Fry for 5 minutes, stirring constantly.
5. Add flour, mix ingredients well.
6. Pour in hot water, add spices, mix thoroughly.
7. Cover with a lid and simmer for an hour and a half. Add water as needed.
8. Turn off the burner, add pepper and salt to taste and let it brew for another 5 minutes.

With mushrooms

The beauty of this option is that you can make a regular meat dish or turn it into a soup. Preparing beef goulash with mushrooms takes about an hour. The recipe below with photos is for 3 servings. You can make goulash thick or rare, it depends on the consistency of the sauce. This will turn out to be a very satisfying lunch or dinner, with a fragrant smell and bright appearance.

Ingredients:

• tomato paste – 2 tsp;
• salt - to taste;
• white onion – 1 pc.;
• tenderloins – 0.5 kg;
• mushrooms – 200 g;
• tomatoes in their own juice – 350 g;
• paprika – 1 tbsp. l.;
• bell pepper – 1 pc.;
• black pepper;
• vegetable oil.

Cooking method:

1. Roughly chop the meat across the grain. Immediately add salt and pepper.
2. Heat the oil in a saucepan and fry the beef pieces in it.
3. Cut the onion into half rings, the pepper into strips, add to the meat, cook for 7 minutes.
4. Add champignons to the meat. Each of them should be cut into 4 parts. Fry for 5 minutes.
5. Add tomatoes in juice or tomato paste to the rest of the ingredients. You can adjust the thickness: to make soup, add more water.
6. Simmer the meat covered until it becomes soft.
7. 5 minutes before the end, add salt, sweet paprika, and pepper.

Like in kindergarten

For many, the taste of goulash has been familiar since kindergarten, when the aromatic smell of meat wafted from the kitchen. When cooking for children, you need to buy tenderloin without veins or fat, for example, shoulder, neck. You can prepare beef goulash at home, just like in kindergarten, to please your baby or remember your youth. Look for chilled, not frozen meat.

Ingredients:

• flour – 4 tsp;
• rock salt - to taste;
• onion – 1 pc.;
• carrot – 1 pc.;
• meat – 650 g;
• tomato paste – 2 tsp;
• bay leaf.

Cooking method:

1. Cut the tenderloin into small cubes.
2. Fry the beef in sunflower oil until a golden brown crust appears.
3. Place the onion cut into rings.
4. Pre-fry the flour in a frying pan without oil.
5. Add tomato paste and fried flour to the meat. Cook for 2 minutes.
6. Pour the broth or water into the pan, add salt to taste. Stir the dish constantly to prevent lumps from forming. Add liquid as needed.
7. Simmer for 15 minutes, then add bay leaf.

With sour cream

There are a large number of recipes for creating this dish. Using sour cream in this process is nothing new, but you can add a twist by adding one secret ingredient. Beef goulash with sour cream will turn out much more tender if you add beer to the list of ingredients - you will get a pleasant and light bready aroma, this will help surprise your guests with an unusual dish.

Ingredients:

• onions – 2 pcs.;
• light beer – 150 g;
• beef – 900 g;
• 15% sour cream – 350 g;
• carrots – 2 pcs.;
• bay leaf – 3 pcs.;
• black pepper – 7 peas;
• salt, spices - to taste;
• vegetable oil.

Cooking method:

1. Wash, dry, cut the meat into small slices.
2. Cut the onions into rings (1.5 onions), place in a frying pan with a small amount of vegetable oil. Fry until golden brown, remove and place in another bowl. Add bay leaves and peppercorns here.
3. Place half of the total volume of chopped meat in a frying pan and fry until all the juice from the beef has evaporated.
4. Salt the meat, season with paprika, lay out the previously fried onion, and place half an onion on top.
5. Fry the second half of the meat until the juice evaporates again, transfer it to the pan, again sprinkle with paprika and salt.
6. The last layer consists of carrots, which must be cut into strips.
7. After this, add beer and water so that they cover the meat.
8. Put on fire, simmer for 20 minutes.
9. Add sour cream to the beef and mix thoroughly. Simmer for another 7 minutes.

With gravy

In the classic version of preparing this dish, gravy is always used: thanks to it, the meat becomes softer, juicier and aromatic. Beef goulash with gravy turns out to be very satisfying; one meal is enough for a family of 3-4 people. You can cook pasta or buckwheat porridge with it as a side dish. Below is a step-by-step recipe for the dish.

Ingredients:

• flour – 2 tsp;
• beef – 500 g;
• tomato paste – 1 tbsp. l.;
• salt;
• bay leaf;
• sour cream – 1 tbsp. l.;
• carrots – 1 pc.;
• onion – 1 pc.

Cooking method:

1. Wash and remove veins and film from the meat. Cut into small pieces.
2. Grate the carrots on a medium grater and finely chop the onion.
3. Place the meat and a little sunflower oil in a frying pan with high walls.
4. Add chopped vegetables, then pour in a glass of boiling water, simmer over medium heat until almost done (about 45 minutes).
5. Then add salt, stir, and add bay leaf. Simmer for ten minutes.
6. To prepare the sauce, you need to dissolve sour cream, tomato paste and flour in a glass of warm water. Stir thoroughly with a spoon so that there are no lumps.
7. Add the mixture to the beef and stir.
8. Keep covered for about 7 minutes until the goulash thickens.

Beef goulash calories

Some people follow a diet that excludes meat dishes. Beef is a dietary product, so it is sometimes included in the diet. I would like to eat not only correctly, but also tasty, so people on a diet are interested in the calorie content of beef goulash. The energy value of 100 g is 148 kcal. This indicator may vary depending on the components that were used in cooking. The energy ratio of the dish is as follows:

• proteins – 16.9 g;
• carbohydrates – 3.8 g;
• fat – 14.2 g.

Video

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