Beef goulash how to make meat. How to cook soft goulash with beef gravy
If you do not know how to cook delicious beef goulash, then the advice of experienced chefs will help you. This dish is versatile. It goes well with a potato side dish and various cereals - rice, buckwheat, wheat. Properly made goulash takes about two hours to cook. The time of heat treatment determines how soft the meat will turn out.
Beef and gravy is a meal that can be served three times a day. It is useful because it does not contain a lot of fat. You can cook diet goulash. It is ideal for people who are watching their figure or are forced to adhere to a special diet due to health problems.
Tasty cooked meat will provide the body with proteins and other useful substances. The classic goulash recipe can be varied with all sorts of additives.
The goulash recipe was invented in Hungary. It was customary to cook it from veal or beef with the addition of fat, such as bacon. Interestingly, goulash with gravy, according to all culinary rules, belongs to the category of thick soups. In Hungary, it was originally prepared by shepherds. They cooked soup with meat in pots over a fire. Today goulash is the pride of Hungarian cuisine. There are many options for preparing and serving such a delicacy.
It is noteworthy that in Russian cuisine there is a dish similar to goulash. It's called "meat stew". But if the Hungarian version is prepared according to all standards from the pulp, then the rules for making stews allow you to make it from meat on the bone. Usually such food is served with mashed potatoes, pasta, rice, buckwheat porridge. You can use a salad of fresh vegetables as a side dish.
Meat and vegetables are not just tasty, but also a healthy combination of products. All nutritionists recommend eating meat with vegetables, and not with carbohydrate side dishes.
To prepare beef goulash, it is very important to choose high-quality meat. Veal is best because it is soft, tender and does not require long heat treatment. To determine the freshness of the product, it is enough to evaluate its appearance, smell. Quality meat will have a pleasant scarlet color. After pressing with a finger on the pulp, there should not be a hole left. Fresh product has a pleasant smell. Only from such meat can you make a good goulash and tasty feed your family members and guests of your home.
The classic recipe involves the use of tomato. You can diversify the dish and add mushrooms, bell peppers, carrots, eggplants and other vegetables to it. First of all, meat is prepared, after which tomato and broth are added to it, thanks to which goulash is obtained with gravy. In order for the pieces of beef to turn golden in color, you must first fry them in a pan with the addition of a small amount of bacon and onions.
Salt and spices should be added in the second half of cooking. Some seasonings are generally better to put at the end, so that they better give off the flavor of the goulash. It is necessary to salt the meat before adding liquid, that is, tomato and broth, then goulash with gravy will turn out excellent.
A properly prepared dish will surely please everyone who tries it. In addition, it can be made on the basis of several days, then to quickly warm up. Thus, goulash is a food that saves you time spent in the kitchen.
Quick Goulash Recipe
This recipe has many benefits. These include the speed of preparation and a small amount of ingredients. If you take veal, you can make a thick soup in just one hour. Beef requires about an hour and a half. Otherwise, it will be tough.
So, you need to take the following ingredients:
- 2 kilograms of beef or veal;
- 2 onions;
- 0.5 kilograms of fresh tomatoes;
- 3 cloves of garlic;
- 100 grams of butter;
- vegetable oil;
- salt and spices.
First you need to remove all films and fat from the meat. It should be understood that beef fat is very unhealthy due to its high cholesterol content. To make meat with gravy delicious, you need to properly cut it. We recommend cutting the beef into thin, long pieces. Separately, peel and finely chop the onion.
Goulash must be cooked in a large frying pan with high sides, or in a saucepan. It is necessary to put the pan on the fire and pour vegetable oil. When it warms up, you need to add butter. This will allow you to fry the beef very tasty.
After that, as the recipe provides, it is necessary to fry the onion until transparent. Then the meat is laid out in the pan and fried until golden brown. When the meat acquires a pleasant shade, it is necessary to add boiled chilled water to the dish so that it covers the beef, and simmer for 40-60 minutes. If the water evaporates, you can add liquid during the boiling process.
While the meat is stewing, it is necessary to cook a tomato from a tomato. If you do not have a juicer available, you can use the most ordinary grater. If you use store-bought tomato juice, it won't taste as good. Further, as the recipe says, it is necessary, using a press, add garlic, a pinch of salt and black pepper to the tomato. When the beef is ready, you need to add a tomato to it and simmer the mixture for about 20 minutes. If you plan on eating meat with gravy the next day, it's best to finish the cooking process in a saucepan rather than a frying pan. This will allow you to properly store food in the refrigerator.
At the final stage, you need to add spices. Be sure to use paprika, black and red pepper, bay leaf, basil and other seasonings to your taste. Before serving, it is necessary to remove the bay leaf from the dish so that it does not make the goulash bitter.
This recipe is universal. It can be diversified, for example, by putting mushrooms, bell peppers, carrots in goulash. And you can add potatoes to make a full meal.
How to cook goulash with veal and mushrooms
The following recipe is a delicious way to cook young veal. This type of meat goes very well with mushrooms. According to this recipe, meat is also obtained with gravy. You need to take the following ingredients:
- 1.5 kilograms of veal;
- 700 grams of mushrooms;
- 150 grams of sour cream;
- 100 grams of butter
- 1 onion;
- salt, spices.
The meat should be cut into small pieces and start frying it in a large frying pan in vegetable oil with the addition of water. Separately, you should cut the mushrooms into slices and fry them in two oils - butter and vegetable. When the excess moisture from the mushrooms evaporates, it is necessary to add finely chopped onions to the mushrooms. At the end, put sour cream and simmer the mushrooms for about 5-10 minutes. When the veal and mushrooms are ready, you should mix the two components into one dish.
Immediately after this, salt and spices are added. It will go well with veal and mushrooms rosemary, black pepper, white pepper, cumin. Bay leaf can be omitted. The recipe does not contain clear instructions regarding the addition of seasonings. You can choose any spices you like. Stew veal with mushrooms should be about 20 minutes.
Goulash is meat with gravy that can be served with a variety of side dishes - pasta, potatoes, cereals. If you follow simple recommendations, you can very tasty feed the guests of your home and loved ones. It is enough to observe the proportions of all ingredients and the sequence of actions. Interestingly, goulash was originally a dish of Hungarian shepherds who cooked fragrant meat in pots on a fire.
Goulash is the national dish of the Hungarians, this dish of the Hungarian shepherds immediately replaced both the first course and the second, therefore it is also called "shepherd's soup". In modern cuisine, goulash belongs to the second meat course and is served with various side dishes. This publication will present some of the most common recipes that can and will come in handy.
What ingredients are needed to make goulash
The main ingredient is beef meat, it is better to take a tenderloin, a thick edge, or the pulp of a shoulder blade so that there is less connective tissue, then the pieces will evenly reach readiness, and the taste will be impeccable.
As an additional raw material, you will need onions, tomato paste or mashed potatoes; in the summer, ripe tomatoes are perfect. We need wheat flour as a thickener for the sauce and spices, seasonings and fresh greenfinch. Depending on the cooking technology, some recipes contain bell peppers, carrots, garlic, and even potatoes.
Beef goulash - preparing dishes
If goulash is cooked in small quantities, then it is better to cook in a cast-iron pot with thick walls or a frying pan with high sides. You will need a wooden spatula for mixing, and convenient knives for cutting meat and vegetables.
1. Classic Beef Goulash Recipe
Classic beef goulash recipeEarlier in the 70-80s, always on the menu in open-type canteens, you can always see beef goulash on the menu. It was prepared in large quantities, especially in catering establishments at industrial enterprises, but it was in great demand. The pieces of beef well stewed were tasty and appetizing. Restaurants also prepared this dish, but with various additives and a more piquant taste. Beef meat was used only tenderloin, and sour cream, paprika, etc. were added to the sauce.
Components:
- beef - 1.2 grams;
- animal fat or vegetable oil - 120 grams;
- tomato puree - 200 grams;
- onions - 250 grams or 4 heads of medium size;
- wheat flour - 65 grams;
- meat or vegetable broth - optional;
- sour cream - 200 grams;
- salt, spices and dill - at the discretion.
Beef goulash preparation technology
The classic recipe for beef goulash can be prepared in two ways: the first is accelerated (when it is immediately cooked with meat and sauce), and the second, when the meat is cooked separately and the sauce separately. For now, we will focus on the accelerated method, which is how housewives most often cook at home.
Cut beef meat for goulash into cubes, weighing 30-40 grams. Heat the pan and put the meat pieces and fry, then pour them with hot broth or water. Add the tomato according to the recipe and simmer for 60 minutes or a little more. Add salt while simmering. Separately, saute wheat flour in a frying pan until golden in color, it acquires a nutty taste, and the raw smell disappears. Cool it and dilute the red sauté with broth, until the consistency is slightly thinner than sour cream and pour into the meat.
Then add browned onions, sour cream and simmer on low heat for about 20 minutes. In conclusion, put the bay leaf and pepper at your discretion, pour in the sour cream and warm for five minutes. The finished dish should stand a little under the lid, and then you can serve it hot.
Beef goulash can be served with various side dishes: cereals, potatoes, vegetables. It goes well with buckwheat, mashed potatoes, boiled potatoes, sprinkled with fried onions, boiled cauliflower, etc.
2. Beef goulash with potatoes
In fact, the recipe for beef goulash, cooked with potatoes, is somewhat reminiscent of a homemade roast. A light salad of vegetables is ideal for it and in the complex we get a fragrant dish.
Components:
- beef - 1.2 kilograms;
- potatoes - 8 tubers;
- tomatoes - 2 large tomatoes;
- carrots - 2 root crops;
- onions - 2 heads;
- green peas (fresh or canned);
- red sweet bell pepper - 1 large fruit;
- paprika - 3.5 teaspoons;
- garlic - 4-5 cloves;
- lard - 55 grams;
- salt - as needed.
According to the recipe for beef goulash, we cook it like this:
1. Peel, wash and chop onions in the form of half rings, fry until sunny and sprinkle with paprika and stir effectively.
2. Cut the beef meat into pieces, put it on a heated frying pan and fry. Add spices, pour in some water, cover and simmer for 40 minutes.
3. While the meat is stewing, cut the carrots and sweet peppers into small pieces.
4. Cut the tomatoes in half or into 4 pieces.
5. Now add the above and prepared ingredients to the meat, pour water and simmer again for a quarter of an hour.
6. Cut the potatoes into slices, and then divide in half and put in goulash and continue cooking.
7. Two minutes before the end of cooking, add green peas, turn off the stove. Let stand for 15-20 minutes and you can test the taste.
3. Hungarian beef goulash
This goulash soup recipe is presented in the Hungarian version. It is seasoned with red pepper, the pieces of meat are larger than in ordinary goulash, with the addition of carrots, potatoes, garlic and paprika. It has a semi-liquid texture and a sharp and rich color and a special taste and aroma.
Components:
- beef tenderloin - 1 kilogram;
- onions - 4 onions;
- carrots - 1.5 root crops;
- celery (petioles) and thyme greens - at the discretion;
- tomato paste - 3 full tablespoons;
- red bell pepper - 1 large peppercorn;
- dry paprika - 3 tablespoons;
- vegetable oil or lard - as needed;
According to the recipe, Hungarian beef goulash is prepared as follows:
It is good to cook this dish in a high thick-walled brazier. Heat a small amount of oil and fry the pieces of meat. Separately, roast the carrot circles in a frying pan. Also separately chop carrots, sweet red bell peppers, onions and a few celery stalks into strips and fry until softened. Turn with a wooden spatula from time to time. Roasted red peppers add a great flavor to the finished dish.
Pour red paprika into ready-made vegetables, pour in hot broth, tomato paste, throw a sprig of thyme, bay leaf, and bring to a boil.
Now pour the fried pieces of meat with the finished sauce.
Hungarian beef goulash Put the baked circles of carrots and simmer in the oven until cooked. Let the dish brew and serve in a convenient tureen.
4. Georgian beef goulash
In Georgia, goulash is prepared in a special way, wine, pickles, garlic are also added here, which gives the dish a special taste.
Components:
- beef or veal pulp - 1.5 kilograms;
- dry red wine - one glass;
- onions - 5 heads;
- canned cucumbers (salted) - 4 pieces;
- fresh tomatoes - 5 pieces;
- garlic - 3 cloves;
- wheat flour - 3.5 tablespoons;
- meat concentrated broth - 1 cup;
- ground black pepper and salt - to taste.
Georgian beef goulash cooking technology
Rinse the beef pulp, cut into equal pieces and fry in a heated frying pan in vegetable oil. Add chopped onion, salt and pepper. Fry everything well, then add flour and continue the frying process for about 5-6 minutes.
Pour boiling water over fresh tomatoes and rub through a colander to make a puree. Grind the garlic in a mortar, and chop the pickles into tiny cubes and stew a little separately. Combine the entire prepared mass with meat, pour in wine, broth and simmer for 35-40 minutes under a lid on slow heating.
Serve the finished dish in portioned plates, sprinkle with dill, which will give freshness to the finished dish and gastronomic completeness. Put side dish next to it.
5. Czech beef goulash
In this recipe, beer, cumin, and garlic are added to give an interesting balance to the stew. In a large thick-walled saucepan, put finely chopped bacon, lightly fry, then add the onion, salt and pour in a little hot water. Then cut the meat into cubes, mix with the prepared base, add cumin and two-thirds of paprika, mix everything well.
Add enough stock or water until the meat is almost submerged. Cover and simmer over low heat, stirring occasionally and pouring a little beer for about an hour and a half.
When the meat is soft, add a pinch of salt to taste, the remaining beer and simmer, stirring often. Season with the remaining spices, crushed garlic and the rest of the paprika. Simmer for 5 minutes, but be careful not to overcook the meat.
Ingredients for 5-6 servings:
- beef pulp - one kilogram;
- onion - 400 grams;
- lard - 20 grams;
- Hungarian sweet paprika - 4 dessert spoons;
- cumin - 1 handful;
- garlic - one head;
- beer - 0.5 liters;
- allspice and salt - optional.
1. Try not to overcook the meat, otherwise it will be fibrous and not tasty.
2. Choose the right spices and seasonings, they will emphasize the brightness of the taste.
3. Meat for goulash must be fried before stewing, then the taste will be much more pronounced and tastier.
Many housewives believe that cooking goulash is very simple. But it turns out that it is not enough just to fry and then stew the meat. Goulash differs from other stews in the presence of a large number of various spices and a rather thick gravy, in which pieces of beef actually float.
How to cook beef goulash according to a traditional recipe
For the dish you will need the following products:
- Beef pulp - 1 kg.
- Melted pork fat - 100 g.
- Onion - 2 pcs.
- Tomato paste - 100 g.
- Flour - 2 tbsp.
- Salt, pepper - to taste.
- Garlic - 2-3 cloves.
- Bay leaf - 1 pc.
- Sour cream - 3 tbsp.
Cooking technology:
- Cut the meat into small cubes. Fry it in half of the heated fat. The meat should come out with a crust. Transfer it to a saucepan and season with a little salt and pepper. Pour in 1 cup of boiling water and put it on a very slow fire. Simmer the meat until it softens. If the water boils away quickly, then add it, but in very small portions.
- Put the second part of the fat into the pan and fry the onion until translucent. Cut it into cubes first. Sprinkle the fried onion with flour and mix well. Wait until the flour becomes pinkish in color.
- Put the tomato paste into the pan with the onions and pour in 1 cup boiling water. Mix everything well and let the sauce boil. Simmer the sauce for 5 minutes.
- Pour the tomato sauce into the meat and add the garlic, bay leaf and sour cream passed through the press to the saucepan. Simmer everything together for another 10 minutes. During this time, taste the dish for salt and pepper. If there are not enough of them, then add them.
- Serve goulash with mashed potatoes, pasta or crumbly buckwheat porridge.
How to cook beef goulash according to the Hungarian recipe
This goulash is prepared without pre-roasting the meat and can be served as a first course. It resembles a thick stew and is good with brown bread and all sorts of salty vegetables.
- 500 g onion cut into thin half rings. Chop 1 clove of garlic very finely with a knife. Fry the onion and garlic in a saucepan until golden brown. For frying, use 100 g of pork lard.
- Put the raw meat, cut into pieces, to the onion and garlic. You will need 1 kg of meat. Mix everything and heat until the meat begins to lighten.
- To meat with onions, add 3 tbsp. l. thick tomato paste, 2 tbsp. ground paprika and 2 cups boiling water. Stew the dish for 1-1.5 hours. Make sure the meat is very soft. Keep an eye on the water level - if it boils away, then add.
- 10 minutes before the end of cooking goulash, salt to taste. Add 1 tsp to it. cumin and a piece of fresh lemon peel. Also flavor the meat with thick sour cream - it will take 4 tbsp.
Real goulash is prepared only with onions and garlic. But if you add carrots or sweet peppers to the dish, it will also turn out very tasty. True, it will already be possible to call the dish “stew”.
Hello! Today we will cook the national dish of the Hungarians, which belongs to the category of thick soups. And earlier it was made exclusively at the stake in large cauldrons. And the main component is meat and vegetables. Well, guess what I mean?
That's right, it's delicious goulash. Recently, I already told you how to cook this, but now I will share with you the beef version. I know that many do not really prefer it because of the dryness and stiffness of such meat. But if you know all the secrets, then in the end you can get very soft pieces with gravy.
In our family, it is customary to serve such food with a side dish, such as a pusher or pasta. And also I try to put more fresh vegetables and herbs on the table.
Honestly, I don’t have any special secrets in the technology of cooking this meat dish. But still, there are some nuances. So read everything to the end, I will reveal my “secrets” to you.
So, according to the first option, everything is done very, very simply. The main point is to fry fresh meat in a hot frying pan. So, you keep the juiciness of each piece and put them out faster in the future.
Ingredients:
- Beef - 400 gr.;
- Bow - 1 pc.;
- Vegetable oil - 3 tbsp. spoons;
- Flour - 1 tbsp. spoon;
- Tomato paste - 2 tbsp. spoons;
- Salt, pepper - to taste.
There is nothing superfluous in the composition. You can also add carrots if you like.
Cooking method:
1. Rinse the meat well under running water and pat dry. Take a large onion and peel it.
2. Now cut the fillet into medium pieces, and the onion into half rings.
3. Split the pan. Pour vegetable oil and lay out the meat with onions.
4. Mix everything well.
5. Then salt and pepper the mass.
6. Fry over medium heat until the flesh changes color.
7. Then add a little fire and simmer until all the liquid has evaporated.
8. Turn on a strong fire and already fry the meat until golden brown. But watch the onions so they don't burn.
10. Mix the mass and heat well for 2 minutes.
11. Pour 1.5 cups of clean, cold water into a saucepan. Bring to a boil while stirring occasionally.
12. Let everything boil for 10-12 minutes.
13. Taste the liquid, if necessary, salt it. You can also add bay leaves and fresh chopped herbs. Cover everything with a lid, turn off the fire. Let the dish brew, and then serve with any side dish or vegetable salad.
How to cook goulash with gravy like in a canteen
And now I will tell you a very terrible secret). In order to get food according to the USSR standards, you need to add vodka. And do not be afraid, it will not give a taste, but the meat will soften.
Ingredients:
- Beef - 1 kg;
- Onion - 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, pepper - to taste.
Cooking method:
1. Rinse beef or veal under running water, remove excess fat and veins. Cut into cubes.
2. Peel the onion and wash it under cold water too. Cut into medium slices.
3. Take a pot, or rather a cauldron and put on fire. Pour vegetable oil and put meat cubes. Roast them over high heat. Stir constantly.
4. Once the pieces are golden brown, salt and pepper them. Add the onion, lower the heat and fry until the onion is golden brown.
5. Now pour in the vodka and stir. Let everything boil for about 5 minutes. Next, fill everything with water (150 ml), cover and simmer over low heat for 45-60 minutes.
6. About 15 minutes before the dish is ready, take a clean and dry frying pan and put it on a hot stove. Add flour, stir and fry until golden brown. And after that, dilute the flour in a small amount of water so that there are no lumps.
This is done so that the gravy is thick, not liquid.
7. When the meat becomes soft, then add the tomato paste, pour the diluted flour and put the bay leaf, paprika. Mix everything well and cover with a lid. Bring to a boil, reduce heat and simmer for another 10 minutes.
8. Turn off the fire and let it brew a little.
Delicious goulash recipe with prunes
Ingredients:
- Beef - 500 gr.;
- Bow - 2 pcs.;
- Carrots - 1 pc.;
- Prunes sour - 150-200 gr.;
- Tomato paste - 1 tbsp. spoon;
- Salt, pepper - to taste;
- Bay leaf - 2 leaves;
- Soda - 0.5 tsp;
- Dill, parsley - to taste;
- Sunflower oil - for frying.
Cooking method:
1. The meat must be washed and dried, cut off the veins. Then cut into cubes.
Secret! In order for the beef to become soft, pour soda into a plate with chopped pieces, mix. Leave to stand for 40-50 minutes.
2. While our meat component is infused, peel the carrots and cut into sticks.
3. Cut the onion into half rings.
4. Rinse prunes well. If it is very large, then cut it into pieces.
5. Heat a frying pan with vegetable oil and fry the onions and carrots for 5 minutes. Add tomato paste and fry for 5 more minutes.
6. By this time, our meat will already be infused, and it must be thoroughly washed under running water to remove any remaining soda. Then fry the pieces separately in a hot frying pan until golden brown.
8. 10 minutes before readiness, add prunes, salt and pepper to taste. Mix everything well and simmer for another 20 minutes. Add bay leaf and finely chopped herbs.
Cooking beef goulash like in kindergarten
And for those who loved to go to kindergarten and remember how tasty they fed there, I prepared the following video story. No extra products, well, the quality depends on the large volume.
You will need: beef, onion, tomato paste, flour, salt, pepper, sunflower oil, bay leaf.
Goulash with gravy in a slow cooker
But if I’m too lazy, or I urgently need to cook a hearty dinner, then I call my favorite slow cooker to help. Not only will she do everything quickly, but you don’t have to worry about the softness of the beef, as this device extinguishes everything with a bang.
Ingredients:
- Beef - 700 gr.;
- Bow - 2 pcs.;
- Tomato paste - 70 ml;
- Garlic - 1 clove;
- Vegetable oil;
- Water - 200 ml;
- Salt - to taste;
- Seasonings - to taste.
Cooking method:
1. First of all, prepare the fillet: rinse and cut into medium pieces.
2. Peel the onion and cut it into cubes.
3. Either chop the garlic with a knife or put it through a garlic press.
4. Put the meat and onions into the multicooker bowl.
5. Now add garlic, tomato paste, salt and seasonings. Pour vegetable oil and water.
6. Mix everything well.
8. After the time has elapsed, open the valve, release the steam. Open the lid and start eating.)
Step-by-step recipe for gravy with mushrooms and sour cream
This option is a ready-made solution for a full-fledged dish. Plus meat with mushrooms is always very tasty. Mushrooms can be taken any, to your taste, but sour cream can be replaced with cream.
Ingredients:
- Beef - 500 gr.;
- Fresh white mushrooms - 300-400 gr.;
- Dried boletus caps - 3-4 pcs.;
- Onion - 1 pc.;
- fresh thyme - to taste;
- Sour cream - 1-2 tbsp. spoons with a slide;
- Flour - 1 tbsp. spoon;
- Fresh parsley - to taste;
- Salt - to taste;
- Pepper - to taste;
- Olive oil - for frying;
- Butter - for frying.
Cooking method:
1. First of all, prepare the meat. Rinse it under running water and dry it. Cut out the veins.
2. Cut the pulp into small cubes.
3. Transfer the pieces to a hot pan with vegetable oil and fry them until browned on all sides. At this point, add your favorite seasoning.
4. The fried pieces should be transferred to a saucepan and pour hot water over them so that it slightly covers the contents. Set the heat to medium and simmer until the meat is tender.
5. In the meantime, cook mushrooms. Dried mushroom caps should be soaked in boiling water, change the water and cook them for 15 minutes after boiling.
6. Clean the porcini mushrooms from dirt.
8. Fry the onion in olive oil, then add the porcini mushrooms and fresh thyme, salt. Fry for a few minutes, and then pour one ladle of decoction from dried mushrooms.
9. Add the dried mushroom caps and pour over the rest of the mushroom broth. Simmer over medium heat for 10 minutes.
10. Add stewed mushrooms to soft meat, salt and pepper the mass. Mix well and simmer for another 10 minutes.
11. At this time, take a clean cup and dissolve the flour with a little cold water. Add sour cream to this and mix well. Pour this sauce into a boiling billet. Bring to a boil and cook for 2 minutes, stirring constantly.
12. Turn off the heat and add chopped fresh herbs. Mix and pour into bowls.
Bon appetit!
How to cook soft beef goulash in the oven
Ingredients:
- Beef - 700 gr.;
- Carrots - 1 pc.;
- Bow - 2 pcs.;
- Broth - 1 tbsp.;
- Spices - 1 tbsp. spoon;
- Vegetable oil - for frying;
- Salt - to taste.
Cooking method:
1. Cut the meat into pieces.
2. Cut the onion into half rings.
3. Peel the carrots and cut into thin sticks.
4. Salt the meat, add spices and mix.
5. Then fry it in a pan for 10 minutes.
7. Arrange the fried foods in pots. Pour the broth into the pan and bring it to a boil.
8. Pour 3/4 of the hot broth over the pots. Preheat the oven to 180 degrees, put our blanks and simmer for an hour.
9. Sprinkle the finished dish with fresh herbs.
Friends, that's all for today. All recipes are simple yet delicious. The main thing is not to reduce the time for stewing and do not forget about pre-frying, then the meat will be 100% soft. And do not be lazy to prepare side dishes and salads for this meat "soup".
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Goulash is a national Hungarian dish related to thick soups. Previously, shepherds cooked it right on the fire, using pieces of veal or beef as a base.
Nowadays, it has become an international dish, now it is cooked on an ordinary stove from traditional types of meat, as well as from pork, lamb, poultry and even game. Having taken root in the cuisines of different nations, goulash differs significantly in ingredients. For example, the Germans always add pasta and cereals to their Eintopf, the Spanish cocido contains beans, and you can even find sausage or seafood in the American gumbo. And the Hungarians themselves prepare it in different ways.
As you can see, there can be a lot of options, but the main task is to cook a thick, mouth-watering goulash with gravy, and not a thin stew.
There are two variations of the dish - in fact, the first and serving as a gravy for a side dish. Consider the most popular recipes, and you already choose which one you like best.
Meat selection
Since there are no strict restrictions in this matter, you can take the meat of any animal. But the choice of the part of the carcass needs to be approached more carefully. 
For pork goulash, the top of the ham, brisket, back or neck is well suited. If cooking with beef, take the flesh of the hind leg, tenderloin, brisket or shoulder blade. By the way, you can use . According to the classic lamb recipe, preference should be given to the neck or shoulder blade.
Cooking Basics
- Pork 1.5 kg
- Onion 2 pcs.
- Carrot 1 pc.
- Flour 1.5-2 tbsp. l.
- paprika to taste
- Bay leaf to taste
- Water or broth optional
- Vegetable oil for frying
- Salt, pepper to taste
- Finely chop the carrots.
- Thoroughly wash and clean the meat from films, cartilage, fat, leaving only clean pulp.
- Cut it into medium-sized cubes and dry on a napkin.
- Finely chop the onion.
- Pork goulash is best cooked in a cauldron, however, you can do it in a deep frying pan.
- Put a cauldron or pan on the fire, add vegetable oil.
- Put pre-cut carrots into hot oil and, stirring occasionally, fry for 2-3 minutes.
- Then add the meat, stir and fry over high heat until brown.
- Add the onion to the contents and, reducing the heat, simmer this mixture until the onion becomes transparent.
- Pour in water or pre-prepared broth so that the meat is completely covered with liquid.
- Add salt, paprika, pepper and bay leaf, if desired, tomato paste.
- Simmer on the smallest fire for 1-1.5 hours.
- Lightly toast the flour in a dry frying pan until light pink. Add it to goulash for a thicker texture. Simmer another 5-7 minutes.
Goulash is ready! 
And now consider the national features of this dish.
in Hungarian
Traditional beef goulash in Hungary is prepared as follows.
Onions are fried in lard in thick-walled dishes, pieces of meat, previously sprinkled with paprika, and cumin are added to it. Stew until half cooked in their own juice, add the broth, throw chopped potatoes and bell peppers. About a quarter of an hour before turning off, they give tomatoes.
When all the ingredients are fully prepared and an alluring aroma is already spreading around the kitchen, dumplings should be lowered into a boiling cauldron.
They are made from a simple dough with dill and garlic, and then arbitrarily pinched into small pieces.
Szeged
Another version of Hungarian goulash, incredibly delicious piping hot and even tastier the next day.
Add small cubes of pork to the onion fried in olive oil and cook until the meat brightens. We give tomato paste, dried mushroom powder, salt, black and chili pepper, a teaspoon of paprika, vegetable broth and simmer for about an hour.
We pass to the second stage.
Fry a small onion with garlic until golden brown, add 200 g of sauerkraut, bay leaf, cumin or coriander, a little lemon zest, juniper berries, 1-2 tablespoons of white wine and 2 tablespoons of applesauce to the pan. Add 100 ml of broth and also simmer for about an hour.
We combine the finished parts of the dish and simmer them together for 10 minutes. If desired, you can put the saucepan in the oven.
Do not serve goulash immediately, let it brew a little.
Staropolsky
Sprinkle small cubes of beef with a mixture of flour, cumin, salt and pepper and leave in the cold.
Meanwhile, cubes of smoked lard are heated in a frying pan until browned. Cracklings are selected, and meat is put into the resulting fat and fried over high heat. Then add onions, cracklings, a little water and simmer under the lid for about half an hour.
When the beef becomes soft, a glass of dry white wine and lemon juice are added to the dish to taste.
This goulash is served as a gravy for porridge or pasta. 
Czech
- Pork or beef 600 g
- Bow 2-3 goal.
- bell pepper 2 pcs.
- Chili pepper to taste
- Tomato paste 1.5 tbsp. l.
- Sour cream 1 tbsp. l.
- Flour 2 tbsp. l.
- Beer dark 0.5 l
- Garlic 3 tooth
- Bouillon optional
- Lard for frying
- Spices to taste
5 cm cubes of meat are placed in melted lard and fried over high heat until a golden crust appears, making sure that it does not overcook.
Add onion, garlic and chopped chili pepper, salt. After a few minutes, add cumin and paprika. Lightly fried, put the tomato and pour the beer. Now you need to close the saucepan with a lid, reduce the heat to a minimum and simmer the dish, stirring it from time to time and adding the broth.
15 minutes before readiness, give flour and sour cream, boil until smooth.
Czech goulash soup in bread
Surprise your loved ones with a hearty, thick, aromatic dish in an original serving. It will decorate the table not only on weekdays, but also on a holiday.
Garlic and onion are fried in butter until translucent. Add meat (preferably beef), fry for 5 minutes, season with salt, pepper, paprika, cumin.
Add the broth, again beef, and after boiling, reduce the heat to a minimum. Extinguish.
Potatoes are cut into small cubes and thrown into the soup.
The flour is fried in butter until dark, added to the rest. After 30 minutes, season with marjoram.
Ready goulash is poured into pots of dark bread, sprinkled with herbs.
From fish
Goulash, it turns out, can be cooked not only from meat. It is not known which representative of the nationality first tried to make it with fish, so we will not offend anyone, but simply introduce you to the recipe. 
Cut the onion and carrot into pieces and fry in vegetable oil for 3-5 minutes. Add 2 tablespoons of tomato paste and simmer for another 2 minutes. Then pour in 2 tbsp. l. flour, lightly fry and gradually pour in 1 cup of water. Stir well and simmer for 5 minutes so that the mass becomes uniform, without lumps.
Finally, add garlic, a pinch of sugar, salt, pepper, bring to a boil and turn off the heat.
Cut the fillet of any not too bony fish into pieces, roll in flour and fry over high heat until golden. Put the fish in the sauce and simmer covered for 10-15 minutes. Serve with your favorite side dish.
soy
Suitable for those who do not like or for some reason can not eat meat products.
- Soy meat 100 g
- Carrot 1 pc.
- Sweet pepper 1 pc.
- Tomato paste 4 tbsp. l.
- Soy sauce 2 tbsp. l.
- Lemon juice 2 tbsp. l.
- Curry 0.5 tsp
- Asafoetida 0.5 tsp
- Salt to taste
- Corn starch 3-4 st. l.
- Vegetable oil for frying
Soak "meat" from soy in boiling water and leave for 30-40 minutes under the lid, stirring occasionally. After it swells and brightens, pour soy sauce, lemon juice, sprinkle with curry and asafoetida and leave to marinate.
Asafoetida is a spice made from a strong-smelling resin that replaces garlic and onions, but does not contribute to the smell.
Fry coarsely grated carrots, then add diced peppers. After stewing a little, mix in a pan with "meat", tomato, other ingredients and pour the amount of water necessary for the desired density of the dish. We simmer another 15 minutes.
Dilute starch with water and add to goulash. After 2-3 minutes, turn off the fire. Serve warm. 
house red wine.
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