Beef goulash is the best recipe. Classic Hungarian beef goulash

Friends, hello! You do not know what to cook for a family lunch or dinner today? 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 established in our diet that we no longer share whose dish it really is. For us, the main thing is the result. Perhaps, in our everyday understanding, this dish is not very similar to what is prepared in Hungary, but this is not really 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 it is young meat, it will cook fairly quickly. Older ones will take a little longer. Therefore, while cooking, try the taste and already adjust to yourself.

Beef goulash with gravy without tomato paste

The easiest recipe for goulash from ordinary products. 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's what you need!

We will need:

beef meat - 0.5 kg;
any vegetables (onions, carrots, bell peppers, various greens);
salt, spices;
mayonnaise;
vegetable oil for frying.

Cooking:

1. We cut the meat into pieces of a fairly 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 fried a little, put our beef in the pan. Mix everything and cook for 5-10 minutes.

4. After that, pour in boiled water, add salt to it, as well as a couple of tablespoons of mayonnaise. Mix everything and leave on moderate heat to simmer for 30 minutes under a covered lid.

5. Delicious, but such an 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 a thick soup with a lot 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 it already contains potatoes!

We will need:

beef - 1 kg;
onions - 3 pcs.;
bell pepper - 3 pcs.;
potatoes - 600 g;
garlic - 3 cloves;
tomato paste - 1.5 tablespoons;
paprika - 1.5 tablespoons;
black pepper, salt and sugar to taste.

Cooking:

1. Peel the onion and finely chop it with a knife. Fry in a pan in oil until light golden.

2. Cut the meat into medium-sized pieces, not too big and not too small.

3. Add the meat to the onion, salt and fry for 10 minutes, stirring from time to time.

4. Pour boiling water into the meat so that it covers the entire surface, and the pieces are not visible. Cook for 30 minutes over low heat

5. At this time, we clean and cut the potatoes and send them to the gravy. Cook for another 30 minutes also on low heat.

If necessary, add boiling water to cover the potatoes.

6. We clean the bell pepper and cut into cubes. Pour it over the meat. Here we add tomato paste, paprika and ground pepper. Mix everything and cook for 15 minutes.

Taste and adjust if necessary. You can also add half a teaspoon of sugar.

7. At the very end, squeeze the garlic and also send it to the gravy. Then cook for another 5 minutes and remove from heat.

Delicious, rich and thick gravy with tender beef meat will surprise you with its unforgettable taste.

Classic Hungarian beef goulash

In this recipe, we will consider the preparation of real Hungarian goulash. Don't be afraid, there is nothing difficult in it. It turns out very thick, rich and bright. Serve it in deep bowls like soup. Well, homemade chepetke pasta makes the dish more tender and satisfying.

We will need:

beef - 600 g;
potatoes - 600 g;
onions - 200 g;
pureed canned tomatoes - 100 g (or 2 fresh ones);
sweet pepper - 300 g;
dried paprika - 2-3 teaspoons;
salt.

For pasta:

flour - 200 g;
egg - 1 pc.;
salt - 1/4 tsp;
boiled water - 1-2 tablespoons.

Cooking:

1. We clean the onion and finely chop it. Fry in a pan in a large amount of vegetable oil until golden, slightly fried.

2. Cut the meat into medium-sized pieces.

The brisket is the best for this dish.

3. We 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 on low heat.

5. And at this time, let's cook the cap. In other words, goulash pasta. Mix flour with egg and salt. Knead a stiff dough by adding 1-2 tablespoons of water to it. Wrap the finished dough with cling film and remove from the side for now.

6. We clean the potatoes, cut them quite finely and send them to the pan with the meat. Cook until potatoes are completely cooked.

7. Pour water into another pan and put it on the stove to boil. We will boil noodles in it.

8. Roll out the dough with a thickness of 4 mm. Then cut it into small cubes. Boil in boiling water in a separate saucepan until tender.

9. We try the potatoes, if they are ready, then pour the tomatoes into the goulash.

If the tomatoes are unsweetened, then add sugar to taste.

10. My peppers, clean, cut and also put in a saucepan with meat.

11. Put the finished caps into goulash, drain the water first, mix and you can safely serve it!

How to cook goulash with gravy in a slow cooker?

Let's now 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 tablespoons;
peppercorns, salt;
vegetable oil.

Cooking:

1. Cut the meat into medium pieces, about the size of a walnut.

2. Peel and chop the onion with a knife. We do the same with garlic.

3. Pour vegetable oil into the multicooker bowl (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 chopped onion and garlic to it. Fry for about 7 more minutes.

6. Then turn off the "Frying" mode. Pour two tablespoons of flour into the meat without a slide.

If you still have liquid left in the bowl, add a little more flour.

7. Add tomato paste, salt, pepper mixture, bay leaves and black peppercorns. Pour all 800 ml of boiling water, mix, close the lid. We set the "Extinguishing" mode and set the time to 1 hour 20 minutes.

8. While the goulash is cooking, cook the side dish. That's all, now you can feed your family a delicious dinner!

Classic Kindergarten Beef Gravy Recipe

There is also no tomato paste in this recipe. But it also lacks mayonnaise. The dish turns out to be less high-calorie, it uses only vegetables and beef. But the fact that there are few ingredients does not mean that such goulash turns out to be 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 carrots and onions. Finely chop the onion, and grate the carrots on a coarse grater.

The more vegetables, the tastier!

3. Fry the meat in hot oil in a pan.

4. Then we spread our chopped vegetables to it. Mix everything and continue cooking for 10 minutes.

5. After that, fill everything with boiled water, put the bay leaf, salt and spices. Cover with a lid, reduce the heat and simmer for 30 minutes. Serve with any side dish of your choice.

How to cook the most delicious goulash with flour in a pan?

Flour is used quite often as part of second courses, and for good reason. After all, it makes the taste somehow nutty, very unusual and fragrant. Try adding 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;
vegetable oil for frying;
salt, spices to taste.

Cooking:

1. We wash the beef meat, dry it and divide it into several parts. Beat each part with a culinary mallet and cut into strips.

The stripes 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 10 minutes in hot vegetable oil.

4. At this time, chop the onion finely and fry it in another pan.

5. When the onion is fried and becomes translucent, put one tablespoon of flour into it. We mix everything thoroughly.

6. Then add one tablespoon of tomato paste, one mayonnaise and two tablespoons of sour cream to the onion. We 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 in gravy, simmer 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 tasty dish - stew with prunes. It can be safely served to non-guests, it looks very elegant and spectacular. If you have dry red wine, then splash it instead of water, the taste will open up even more and become more saturated and bright.

We will need:

beef - 700 g;
prunes - 20-25 pcs.;
carrots - 200 g;
onion - 1 pc.;
tomato paste - 2 tablespoons;
spices, salt, sugar;
vegetable oil.

Cooking:

1. We cut the beef into any pieces convenient for you. Add spices and salt to it.

2. We heat the vegetable oil in a pan and fry our meat in it in batches. First lay out one row, fry on both sides and remove it from the pan to a plate. And so on, 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. I put a bay leaf in there.

4. Now it's the turn of tomatoes. Here you can use fresh tomatoes, tomatoes in their own juice. If you take tomato paste, then dilute it first in one and a half glasses of water.

5. Pour in a glass of water, cover with a lid, bring to a boil, and then reduce the heat and cook for 30-40 minutes until almost cooked.

6. At this time, fry chopped carrots and onions in another pan. Fry for a short time, until the onion is transparent.

7. We combine the fried vegetables with beef, add salt, pepper, a little sugar and prunes. Simmer under a closed lid over low heat for about 12 minutes. A bright, spicy dish will decorate your everyday table, or become the central character at a festive dinner!

Video how to make beef goulash with gravy, as in the canteen

Probably, each of us at least once had lunch in the dining room. And beef goulash is often served there. I don't know about you, but I like all this "canteen" stirrup. And many people want to recreate this taste already in their homemade dishes. Well, watch the video and you will understand everything!

We will need:

beef - 400 g;
onions - 1 pc.;
carrots - 1 pc.;
flour - 2 tablespoons;
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 goulash you like best. Better yet, cook them all and then you will definitely find your favorite recipe.

Write in the comments, how do you stew beef?

Bon appetit!

Goulash is a Hungarian dish. And there it is more attributed to thick soups than to second courses. Initially, goulash was invented by Hungarian shepherds - for lunch they usually cooked their own food on an open fire in large cauldrons - there was something similar to goulash. Goulash was also popular among the Cossacks in southern Russia. Today, every housewife knows that beef goulash, which goes well with your favorite side dish, allows you to heartily feed your family.

Beef goulash - food preparation

To prepare goulash, it is necessary to take a high-quality beef tenderloin - pitted, chaffed and veined, so that the goulash turns out to be tender and juicy.

Beef goulash - preparing dishes

Cooking goulash in a pan. In this case, a pan with a non-stick coating or cast iron with thick walls is suitable. The main thing is that the pan is high enough so that you can safely stew the meat in it.

Beef Goulash - The Best Recipes

Recipe 1: Beef Goulash

This recipe is very easy to make. And such goulash goes well with many side dishes (cereals from cereals, potatoes, pasta), perfectly complemented by salads and allows you to heartily feed the family.

Ingredients:
500 grams of beef (veal can also be used),
carrot,
onion,
2 cloves of garlic
2-3 tablespoons of tomato paste,
sunflower oil, salt.

Cooking method:

1. Carrots must be peeled and cut into cubes. Onion and garlic should also be cut into small cubes.

2. Beef should be washed and cut into medium-sized pieces.

3. Heat sunflower oil in a frying pan and fry garlic, onions and carrots in it until golden brown.

4. Then you should add beef to the pan and do not forget to increase the heat.

5. The meat needs to be fried for just a couple of minutes - it should turn white. And then you need to add 250 milliliters of boiling water and tomato paste to the beef, mix everything thoroughly. When the liquid boils, it is necessary to cover the pan with a lid and set the minimum fire.

6. At minimum heat, beef goulash will be stewed under the lid for about an hour and a half. The finished meat will be soft and juicy - then it is ready to serve.

Recipe 2: Beef Goulash with Potatoes

Beef goulash cooked with potatoes allows you to do without a side dish at all. If you add it to vegetable salads, you get a great lunch or dinner.

Ingredients:
600 grams of beef,
500 grams of potatoes,
150 grams of tomato,
200 grams of carrots
onion,
red bell pepper,
4 teaspoons paprika,
4 garlic cloves,
a teaspoon of salt
40 grams of lard.

Cooking method:

1. To begin with, you need to fry a medium-sized chopped onion in a pan - it should acquire a golden hue.

2. Then you need to sprinkle it with paprika and mix thoroughly.

3. Cut the beef into large pieces and add to the pan. Don't forget to salt and pepper. Until the meat turns white, all together you need to fry over high heat. Then reduce the fire a little, add a little water and cover the pan with a lid. Leave to simmer for about an hour.

4. In the meantime, cut carrots and sweet peppers. And, after an hour, add tomatoes, garlic, peppers and carrots to the pan, add hot water, mix and again leave to simmer for 15 minutes.

5. When the meat becomes soft, you need to put potatoes cut into large pieces in goulash.

6. When the potatoes become soft, the dish is ready. But, turning off the fire, you need to let the goulash brew a little under a closed lid.

Recipe 3: Georgian goulash

Due to the use of red wine and pickles, meat cooked according to this recipe acquires a very unusual taste. And it goes well with rice porridge.

Ingredients:
400-500 grams of beef pulp,
half a glass of dry red wine,
2 heads of onions,
2 pieces of pickled cucumbers,
1 garlic clove
2 tablespoons tomato puree
2 tablespoons beef broth
a tablespoon of wheat flour
ground black pepper, salt.

Cooking method:

1. Beef must be cut into small pieces, fry it in oil in a pan and add finely chopped onion to the meat.

2. After that, salt, pepper and, stirring constantly, fry the meat for 5-7 minutes over high heat. Then sprinkle with flour and fry for another 5 minutes.

3. Then you need to make a puree from the tomato, cut the cucumbers into cubes, chop the garlic. Add all this to the pan, pour in the broth, wine and simmer for 30-40 minutes under the lid.

4. You can serve Georgian goulash with a side dish of rice. For beauty and giving a piquant taste, sprinkle goulash with chopped dill.

Recipe 4: Microwaved Hungarian Goulash

Since this recipe involves the use of wine, the taste of the meat is especially refined and piquant. And in the microwave, the dish is prepared in just a matter of minutes.

Ingredients:

500 grams of beef,
50 ml dry red wine
large bulb,
Bell pepper,
2 peeled tomatoes
bouillon cube.

Cooking method:

1. Beef, sweet peppers and onions should be finely chopped and put together in a tall frying pan or bowl with a lid.

2. A bowl of beef pieces should be stewed at 100% power for 4-5 minutes.

3. Then you need to finely chop the tomatoes, which also need to be added to the meat.

4. After that, you need to mix the dry broth with red wine and also pour it into the goulash. In a sealed container at 100% power, it is necessary to simmer the goulash for another 6-7 minutes. Then the dish can be served at the table.

Beef goulash is quite easy to make. To make the dish tasty, it is important not to overcook it in a pan. It is also necessary to correctly select spices - pepper, paprika, you can also use bay leaves and peppercorns. In general, the secret to making delicious goulash lies in the proper combination of all the ingredients. When everything is in moderation, the taste of beef is simply amazing.

As I already wrote in the article, goulash is a dish known from ancient times. In this article, I decided to describe pork goulash, because nowadays, unfortunately, not everyone can afford beef, and pork is still more democratic meat. Whoever doesn’t eat pork or doesn’t like it, firstly, you can follow the link above - about beef goulash, and secondly, in the recipes from this article, feel free to cook with other meat and chicken, incl.

Pork goulash recipes with gravy with photos step by step

Of course, you should try to take lean pork. Trim excess fat. A hearty and fat-free dish will be delicious, as it is with gravy. And so forward.

The most delicious Hungarian national dish, goulash, fits perfectly into our winter menu. Judge for yourself: hot spicy thick soup with pieces of stew, sweet peppers, tomatoes, potatoes and onions - what could be more pleasant and desirable after a long winter walk? Good goulash and the simplicity of its preparation. However, this simplicity is deceptive. Despite the fact that goulash does not belong to haute cuisine at all, but rather to a simple but hearty folk cuisine, non-observance of all t oncosts and the rules for preparing this dish can play a trick on you. And instead of a thick, satisfying and so delectably tasty goulash, you get only boiled meat in sauce. But do not fall into despair! "Culinary Eden" is always ready to help you. Today we invite you to understand all the subtleties with us and remember how to cook goulash.

Like any other truly folk dish, shepherd's soup, which is exactly how the word goulash is translated from the Hungarian, is very rich in a variety of cooking recipes. The classic basic goulash recipe is not complicated at all. Finely chopped onions are fried in lard, then beef is added, cut into small cubes, and sprinkled with more and more paprika, which serves not only to give the dish a rich red color, but also acts as a thickener. The meat is stewed until half cooked spices, then add a little broth or water and lay a small amount of spicy vegetables, potatoes and herbs to taste. Literally a couple of minutes before readiness, small pieces of tough dough are added to the dish - chips, which are often perceived I am unaccustomed as a cereal. As soon as the chips pop up, the dish is ready. But this is only a basic recipe, only the very basis of goulash. But in every region, in every house and every family they cook their own, special goulash.

What is not used to make homemade goulash. The meat part is prepared not only from beef, but also from pork, lamb, turkey and chicken. In addition to potatoes, carrots and tomatoes, sweet and hot peppers, beans and cabbage are added to goulash. Instead of water, a wide variety of broths and wine are often used. And a rich selection of all kinds of spices and spices will allow you to easily give your goulash your own special exquisite taste and aroma.
Today's Cooking Ed eat ”found out and wrote down for you the most important tips and secrets that will definitely help even novice housewives and easily tell you how to cook goulash.

1. When choosing meat for your goulash, try turn your attention to the freshest cuts. It is best to cook this dish with a brisket, shoulder blade or flank. Try to choose a piece of meat that is evenly covered with a thin layer of fat. In this case, when slicing, you can easily make sure that each piece of meat has a small piece of lard, it is this method of slicing meat that is especially appreciated when preparing goulash. Don't forget to evaluate the look and age of the animal whose meat you are buying. This is easy to do by looking at the color of the fat. The more yellow the fat has, the older the animal was, and the tougher and rougher the meat will be in the finished dish. Be sure to press the selected piece of meat with your index finger. If the meat is fresh, the resulting hole will immediately disappear. And in the old, stale, flabby meat, the hole will remain for a long time. Is it worth saying that such meat is not suitable for our dish?

2. The second most important goulash ingredient is paprika. It is this spice that gives the dish a special color and aroma, thickening the goulash along the way. The choice of paprika should be approached with all the seriousness of a very important matter. The most suitable variety of paprika for goulash is noble sweet paprika. It has a juicy dark color and a delicate aroma. Red delicacy paprika is also a good choice, featuring a brighter scarlet color and a sweet, mild taste. But pink paprika, like hot paprika, should be used with great care. These varieties of paprika are characterized by a lighter pink or yellowish tint and a spicy, spicy flavor. In general, when buying paprika, keep in mind that the redder and richer the color of the paprika, the sweeter and more aromatic it will be, and the better it will suit your dish.

3. The best dishes for making shepherd's soup are considered to be good thick pot. However, such authentic goulash preparation is now found only in Hungarian restaurants that try to capture the imagination of tourists. At home, a cauldron, a saucepan with a thick bottom and walls, and even a deep frying pan are perfect for cooking goulash. It is best to choose cast iron cookware, the thick walls and bottom of which allow the cooked goulash to warm up evenly and protect your dish from burning. If you have not yet acquired a cast-iron cauldron, then a good stainless steel pan is also perfect. But it is better to refuse thin-walled and enameled dishes. Goulash in such dishes can easily burn, and uneven heating of the dish being prepared can adversely affect its taste.

4. Let's try to cook our first beef goulash according to the classic recipe. Rinse, remove excess veins and cut into small cubes 600 gr. beef, finely chop two large onions, 600 gr. Peel potatoes and cut into large pieces. In a cauldron, melt 2 tbsp. spoons of pork fat, add onions, and fry until transparent. Then add meat, 1 tbsp. a spoonful of paprika, ½ tsp cumin and ½ cup water or broth. Bring to a boil and simmer covered over the lowest heat for 30 minutes, adding more water or broth as needed. After the time has passed, add potatoes to the meat and fill everything with water so that it only covers the vegetables and meat. Bring everything to a boil, simmer for 10 minutes over medium heat, then add 3 tbsp. tablespoons of tomato paste, salt and red pepper to taste. Mix your goulash well and simmer over medium heat until the potatoes are cooked. When the potatoes are completely soft, remove the goulash from the heat, cover and let it brew for 10 to 15 minutes.

5. V. Pokhlebkin also offers us his recipe for real Hungarian goulash. cut into cubes 600 gr. beef and 300 gr. Luke. Heat up 3 tbsp. spoons of lard and fry the meat with onions for 10 - 15 minutes over high heat. Then add one liter of boiling water and cook the meat over low heat for one hour. Then add 600 gr. potatoes, cut into large pieces, and simmer all together until the potatoes are ready. When the potatoes are ready, add a tablespoon of flour, lightly poached in butter and diluted with hot water. Then add three tomatoes, peeled and chopped into thin slices, two finely chopped sweet peppers, one teaspoon of paprika, a pinch of hot pepper and salt to taste. Simmer everything together for another 15 minutes and serve immediately.

6. Excellent goulash is also obtained from pork. In a skillet, heat 2 tbsp. tablespoons of vegetable oil, add two finely chopped onions and fry until slightly golden. Then add 1 kg. pork, cut into small cubes or sticks, and a tablespoon of flour. Stir and fry over high heat, stirring frequently, until light golden brown. Transfer the fried meat with onions to a deep saucepan, add 400 ml. water or broth, one teaspoon of paprika, a pinch of cumin and salt to taste. Bring to a boil and simmer covered over low heat for 40 minutes. Then add one finely chopped sweet pepper, a pinch of hot pepper, and simmer everything together for another 15 - 20 minutes.

7. Spicy lamb goulash turns out to be very tasty and fragrant. In the deep frying pan, heat 3 tbsp. spoons of lard, add 600 gr. lamb shoulder blade, cut into small cubes, and 40 gr. finely chopped smoked bacon. Sprinkle meat with 2 tbsp. tablespoons of flour and a pinch of hot pepper. Stir, add two crushed garlic cloves and a pinch of marjoram. Stir again and fry the meat over high heat until golden brown. Reduce heat, add one glass of dry red wine, one glass of hot water, two tomatoes, peeled and thinly sliced, and salt to taste. Bring the goulash to a boil and simmer over low heat, covered, for 40 minutes. Serve with boiled potatoes and fresh vegetables.

8. The original and delicious bean goulash is made in Texas. Rinse, soak for eight hours in water, boil until tender and drain 400 gr. red beans. In a cauldron, heat up 2 tbsp. spoons of corn oil, add 400 gr. beef, cut into thin sticks, and fry for 10 minutes, stirring often. Then add two chopped onions and fry everything together for another 5 minutes. Peel and cut four tomatoes into thin slices. Cut two sweet peppers into strips. Add vegetables to meat and simmer for another 10 minutes. Then add boiled beans, one glass of dry red wine, salt, black and red pepper to taste. Stir and simmer everything together over medium heat until the meat is cooked.

9. Goulash is unusually fragrant and especially tasty if cook it in ceramic pots in the oven. Cut into small cubes of 250 gr. beef and pork. Finely chop 250 gr. Luke. Cut into large pieces 100 gr. carrots and 500 gr. potatoes. In a deep frying pan, heat 2 tbsp. tablespoons of vegetable oil, add the onion and fry until a light golden hue. Then add meat, 1 tbsp. a spoonful of paprika, a pinch of cumin, one crushed garlic clove, salt and red pepper to taste. Fry everything together over high heat, stirring often, until a golden brown crust forms on the meat. Then add vegetables and two liters of strong meat broth to the meat. Bring to a boil and cook over medium heat for 10 minutes. Remove the goulash from the heat, pour into portioned ceramic pots and bake in an oven preheated to 200⁰ for 50 minutes. Before serving, add one tablespoon of sour cream to each pot.

10. Vegetarians will surely like the original mushroom goulash. Rinse, peel and coarsely chop 600 gr. any fresh mushrooms. Finely chop 300 gr. Luke. Cut one sweet pepper into small cubes. In a deep frying pan, heat 2 tbsp. tablespoons of vegetable oil, add mushrooms and onions and fry until slightly golden. Then add 1 tbsp. a spoonful of flour, mix and fry for another minute. Add bell peppers to the mushrooms, one glass of vegetable broth, 2 tbsp. spoons of tomato paste, 1 teaspoon of paprika, salt and red pepper to taste. Simmer everything together over medium heat, covered, for 20 minutes. Remove goulash from heat, season with 2 tbsp. spoons of sour cream, mix and let it brew under the lid for 15 minutes. Serve with boiled potatoes.

And on the pages of "Culinary Eden" you can always find even more interesting ideas and proven recipes that will definitely tell you how to cook goulash.

Today we will consider the basic recipe for beef goulash with gravy. This classic dish is always relevant, because it does not get bored, does not depend on fashion and does not include exotic products for an amateur in its composition. 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. Meat with long-term stewing 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;
bulb - 1 pc.;
carrots - ½ pcs.;
flour - 1 tbsp. 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

Pre-washed and dried beef pulp is cut into approximately the same pieces of medium size. We load meat preparations into a frying pan with hot vegetable oil. Stirring occasionally, keep the beef on high heat.
As soon as the moisture evaporates, and the meat is covered with a golden crust, add the peeled and finely chopped onion.
Next, load the carrots grated with thin shavings. Fry the mixture of beef and vegetables for 2-3 minutes. If desired, you can also add sweet peppers, celery, green beans, etc. to the goulash. Vegetable set depends only on personal wishes.
Sprinkle the contents of the pan with flour and mix quickly. Fry everything together for a minute (the flour will later thicken the gravy a little and make it more saturated). Add tomato paste, mix with meat.
Fill the beef with water - the liquid should completely cover the meat pieces. Bring the sauce-filling to a boil, then reduce the heat 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 tough beef is used, it will take longer to stew it. If necessary, you can add water. In the process of stewing, sometimes remove the lid and stir the meat so that it does not burn.
Finely chop the pure greens and load to the already prepared meat. We throw salt, favorite spices / seasonings, mix and simmer for literally another 5 minutes.
The result should be soft, juicy and flavorful beef goulash with gravy.