How to cook goulash at home. Beef Goulash - The Best Recipes

Beef is the queen various kinds meat. It is harsh, it takes longer to cook, and as a result, the taste that turned out is simply impossible to forget. Now remember that we will also have beef in sauce.

We, as most often, will prepare five various recipes and for each of them we write the necessary and helpful advice. Here you should be careful, because it often happens that the advice is suitable for several, or even all recipes at once.

You have to try home version goulash, goulash with prunes, with wine, in Jewish and Magyar (that is, in Hungarian). All options are different, tasty and special in their own way. Each version is sure to please you.

In addition to recipes, expect guidance on choosing staples. Since in this case we have to work with beef, then we will choose it. It's not difficult at all. Here you need attentiveness, good eyesight, sense of smell and the ability to get up early in the morning.

For gravy we will use different ingredients, which we will talk about a little later (pay attention to the tips under the recipes). But for the most part, you will choose according to your taste.

What you need to know to prepare

As we wrote above, to choose good meat High Quality, you need to get up early, look both ways and have a good sense of smell.

1. First of all, you should pay attention to the fact that in any case the first thing that catches your eye is the color of the meat. Beef should be rich red or even burgundy, let's say a rich raspberry color;
2. A greenish or grayish tint of meat will indicate that such a piece of carcass is no longer worth buying;
3. The color of the fatty layers is snow-white. If they are pink or slightly pinkish, then the meat has already been tried to “refresh”. Potassium permanganate gives such a shade;
4. If layers of fat yellow color, which means that the cow was already old and her meat will cook longer than if it were a young animal;
5. Most juicy goulash you get out marbled beef. This is when the fat is distributed perfectly evenly over the meat and the meat from this turns out to be incredibly tender and insanely juicy;
6. The meat should be elastic when pressed against it. After the finger, the dent should disappear;
7. The product should not smell of spices or somehow unpleasant to give. Fresh meat either smells like meat or has no smell at all.

By choosing good piece beef, you can go home to start cooking fragrant and insanely delicious dinner or main course for lunch.

Homemade beef goulash with gravy

Cooking time

calories per 100 grams

The easiest recipe we can offer you. Everything here is simple, home-style, very tasty and incredibly juicy. Worth a try just once, you won't be able to put it down.

How to cook:

Tip: you can serve goulash with potatoes, pasta, any cereals or cereals.

Let's cook Jewish goulash

Very interesting method cooking beef. There are few ingredients and everything, in principle, is extremely simple. The result will pleasantly and tasty surprise you.

What is the calorie content - 97 calories.

How to cook:

1. Wash the meat, cut off the films and cut it large pieces, pour cold water for twenty minutes;
2. While the meat is soaking, peel the onion, cut off the root part and wash;
3. Next, cut the onion into small cubes;
4. Heat up some oil in a saucepan;
5. Pour in the onion and fry it;
6. Drain the water from the meat and pour boiling water over it for another ten minutes;
7. Then drain the water and add the meat to the onion;
8. Simmer together until all liquid has evaporated from the meat;
9. When it evaporates, fry the meat until golden brown from all sides;
10. Pour ruddy meat with water for two centimeters, add spices, salt and simmer the meat until tender.

Tip: when serving, you can decorate the meat green onion, sliced ​​diagonally.

Tasting Magyar cuisine

The basis Hungarian cuisine- sweet paprika, without which this recipe could not do. Few other spices, lots of meat and fragrant gravy. Impossible to pass.

How much time - 2 hours.

What is the calorie content - 73 calories.

How to cook:

1. Peel the onion from the husk, cut off the root part with a sharp knife;
2. Next, wash all the heads, cut into small cubes;
3. Heat a pan with oil, add onion and fry until golden brown;
4. During this time, wash the meat, dry it and cut into slices;
5. Peel the garlic, cut off the dry tip and chop the cloves in any convenient way;
6. Add them to the onion, cumin seeds, paprika, add salt, pepper and mix everything;
7. Dilute the tomato paste with a small amount of broth, then pour it into the bulk and add to the onion;
8. Then bring to a boil, then make the gas flow to a minimum and continue to extinguish;
9. Add meat and simmer for one and a half hours;
10. After the time has passed, the meat can be served to the table with a side dish or as an independent dish.

Tip: If you like Hungarian food spicy, add a spoonful of them. national pasta from hot pepper- Eros Pista.

goulash recipe with wine

Don't worry about the alcohol in the gravy, it will evaporate during the cooking process of your meat dish. So you can safely treat all the little guests without fear for their health.

How much time - 1 hour and 40 minutes.

What is the calorie content - 187 calories.

How to cook:

1. Heat oil in a large frying pan;
2. While it is heating, wash the meat, dry and chop;
3. Put it in hot oil, stir with a spatula;
4. While the meat is slowly seizing, peel the onion;
5. Then cut off the spine and wash the heads;
6. Cut them into half rings and add to the meat;
7. Wash the tomatoes and make cuts in the form of a cross on each fruit;
8. Pour boiling water over and remove for five minutes;
9. After the time has passed, peel the tomatoes;
10. Then chop them finely and add to the meat;
11. Send paprika, washed thyme, salt and pepper there;
12. After about twenty minutes, pour in the wine and broth;
13. Cover the pot and simmer the goulash for an hour.

Tip: ready-made goulash can be served with fresh vegetable strips, for example, tomatoes, peppers, cucumbers, with soy sauce.

Aromatic beef goulash with prunes

Any meat in the company of dried fruits is an incredible delicacy. Having tried such a culinary combination at least once, you will cook it more and more often.

How much time is 1 hour and 45 minutes.

What is the calorie content - 132 calories.

How to cook:

1. Wash the meat, dry it and cut into small slices;
2. Heat a frying pan with oil, put the meat there and fry it until golden brown on all sides;
3. Heat up another pan with oil;
4. While the oil is heating, peel the carrots, wash them and cut them into cubes;
5. Pour in carrot cubes;
6. Peel the onion from the husk, like the garlic;
7. And there, and there, cut off the dry root parts;
8. Wash the onion, dry it and cut into small cubes;
9. Grind the garlic by any convenient method;
10. Add onion and garlic to carrots and simmer together for five minutes;
11. Transfer the root vegetables and garlic to the meat, add spices and simmer the mass for fifteen minutes;
12. Add prunes, mix and simmer for the same amount of time;
13. Next, fry the flour in a second frying pan, dilute it with water and pour it into the meat;
14. Simmer together for twenty minutes;
15. Add tomato paste and simmer for another ten minutes and you're done.

Tip: close meat dish cover and let it brew for twenty minutes, then serve.

For a delicious goulash with gravy, spare no water/broth. The more you pour, the more sauce eventually get.

Do not feel sorry for the spices. But you need to be able to handle them, because if you mix too much of everything, it will turn out not very tasty. Add proven aromas and flavors.

Stew the meat for at least one hour, as it is beef. We all know that beef tough meat, which needs to be cooked a little longer than chicken or pork. But it's worth it.

If your gravy hasn't thickened, you can add a little starch or flour to make your sauce thicker. But here it is very important to know the limit of reason. It is easy to overdo it with such components.

Beef in gravy is divinely delicious, satisfying. This is the dish that will become unforgettable for you, and you will cook it more and more often. You will see for yourself, enjoy your meal!

Once upon a time, goulash was a camping food for Hungarian shepherds who cooked it in cauldrons over a fire. It is no coincidence that this word is translated from Hungarian as "shepherd's soup", simple, hearty and very nutritious. IN modern kitchen goulash is more common as a second course served with a side dish. Pieces of meat cooked in thick gravy with vegetables - perfect winter food, which satisfies hunger well, warms and uplifts ...

Goulash, azu or kuyrdak

Nobody knows what recipe goulash is considered a classic because even in Hungary this dish has many variations. Moreover, goulash can be found in the kitchens different peoples in a modified form. The Tatars cook azu, the Kazakhs and Kyrgyz make the traditional kuyrdak, the Spaniards cook cocido by adding beans to it, the Germans don’t imagine meat soup eintopf without cereals and pasta, and the Americans have created their goulash gumbo, in which you can find not only meat and sausage, but also seafood. At first glance, it seems that the recipe for delicious goulash with gravy is so simple that it can be easily mastered at home. However, there are some subtleties that you need to know about in order to prepare a fragrant, appetizing and thick goulash rather than liquid soup.

How to choose and prepare meat for goulash

Cooked from different types meat - beef, pork, lamb and poultry. However, the classic "shepherd's soup" was cooked with beef, veal and lamb, that is, with meat that was available to shepherds. When the hunt was successful, goulash was made from game and hare. If you decide to cook beef goulash according to classic recipe, as Hungarian shepherds cooked it, choose fresh brisket, tenderloin, hind leg pulp or shoulder blade with a thin layer of fat, but always from a young animal. When buying lamb, give preference to the shoulder and neck, and for pork goulash, take the pulp from the top of the ham, back, brisket and neck. Pork loin and ham are not very suitable for cooking, as it can turn out a little harsh and dry. The selected piece is cleaned of films, tendons, cartilage, cut into cubes and spread on a napkin so that the water is glass. Only from quality meat you will cook soft, tender and juicy goulash, especially if we are talking about beef.

How to cook Hungarian meat goulash

Traditional hungarian goulash is done like this. Chopped onions are fried in lard in a pan, in a cauldron, goose and any thick-walled dishes, where pieces of beef, generously sprinkled, are soon added sweet paprika, with a pinch of cumin. The meat is stewed in own juice until half cooked, then water or broth is added to the dishes, chopped vegetables (potatoes and bell peppers) are poured, 15 minutes before readiness, tomatoes are added to the dish. At the very end in a boiling fragrant dish dipped hungarian dumplings chipettes made from steep unleavened dough with garlic and dill. You don’t need to give them any shape - just pinch off small pieces from the dough and throw them into the cauldron. Delicious Hungarian goulash with fragrant garlic dumplings ready!

Russian goulash

Russian housewives cook a little differently. Meat and vegetable sauce are made separately and only then are mixed for stewing, or they are initially prepared in one cauldron. In this case, the meat is first fried, and then stewed. Some housewives immediately fill the meat with liquid, but it is pre-roasting with a crispy crust preserves the juiciness of goulash.

The sauce is cooked like this: onions and carrots are chopped (carrots can be grated), fried with paprika, cumin and other spices, then tomato paste and browned flour are added to them. The flour is usually roasted to a creamy color until a pleasant nutty flavor emerges. The resulting spicy gravy pour the meat and stew the dish until cooked for an hour and a half. The sauce after a long languishing becomes viscous and envelops the meat pieces, making them tender and appetizing. If desired, potatoes are added to the cauldron during the stewing process, although some cooks believe that goulash should be cooked correctly without potatoes, which are best served as a side dish. Well, how many housewives - so many ways to cook this dish.

A few subtleties and secrets

The sauce can be thickened not only with flour, but also with starch dissolved in cold water, and meat and vegetables are fried not necessarily in lard and fat, but also in cream or vegetable oil. Here are the rules. If you are cooking from fatty meat, fry in vegetable oil. Lard or fat is better to take if the meat is too lean and dry.

Goulash is added to the most different vegetables, fruits and other products. In some exotic recipes pickled or fresh cabbage, beans, peas, mushrooms, egg noodles, apples, prunes, all kinds of spices and herbs - dill, parsley and basil. Fish or soy are sometimes added to goulash instead of meat, broth or wine is used instead of water for stewing, and mayonnaise and sour cream are often taken as a substitute for tomato paste.

Fragrant and juicy goulash is served with potatoes, cereals, pasta, vegetables, mushrooms and legumes. On our website you will learn how to properly cook beef and pork goulash so that it is thick enough, fragrant, juicy and melts in your mouth. We publish best recipes goulash sent by our readers, who share the intricacies of roasting meat and vegetables, making sauces and combining spices. Choose any recipe and spoil the family with a simple but delicious homemade meal!

Greetings, my regular readers and guests of the blog! Today I will cook beef goulash for lunch. And I invite everyone to join this event. I have already said that I like to cook this dish as in the dining room. With gravy and mashed potatoes. But today we will analyze different options.

If you happen to visit Hungary, in the city of Gyula, by all means go to the Goulash Academy restaurant. Here visitors can taste as many as 30 variants of the national dish. Each of these foods has amazing taste and intoxicating aroma.

These dishes are prepared outdoors. And food absorbs exquisite fragrances local air and harmoniously selected spices. Tables are located in a picturesque garden. In such a restaurant, visitors enjoy the meal and the atmosphere reigning here.

But back to the dish. I think you understand that the better the products are, the tastier the food will be. So, our task is to carefully check that the meat is fresh and the beef is not old. Perfect option there will be a cervical or scapular part. Meat is cooked with gravy. It can be made with mushrooms or vegetables, and always with tomatoes or tomato paste.

We have already considered several options. Today we will consider recipes only from beef. But I want to warn you right away: do not forget that this dish is not dietary. Its calorie content is 196 kcal. per 100 gr.

Hungarians believe that goulash has healing properties. For example, it helps to cope with nervous exhaustion and stress. Like it or not - I do not presume to judge. You will have the opportunity to figure everything out on your own.

Classic beef goulash recipe like in a canteen

This dish will always turn out tasty and juicy. And what a smell will fill your apartment when you cook this yummy in the kitchen!

You can take any beef, although young veal would be preferable. It is more tender and will cook quickly. Excellent side dish to this meat will become mashed potatoes, pasta, buckwheat or vegetable salad.

If you plan to cook the meat not immediately after purchase, then store it in the refrigerator. Packaged for free air circulation.

perfect packaging material considered parchment or wrapping paper. But it is better not to store in cellophane.

Cooking:

1. We wash the meat, dry it paper towel. Then cut the beef into small pieces.

2. We clean the onion and wash it. You can cut the onion to your liking. Someone likes finely chopped onions, and someone rings.

3. A frying pan with vegetable oil is already heating up on the stove. We send chopped meat into it.

The juice released during frying will need to be evaporated.

When the liquid disappears and the meat is lightly browned, add the onion to it and fry over medium heat.

4. The onion is already becoming transparent, add a couple of tablespoons of ketchup and add flour. Without stopping stirring vigorously, pour here hot water or broth. Next, close the pan and cook the dish for about an hour on very low heat.

5. 10 minutes before removing the pan from the heat, salt the meat and pepper it. Then again gently mix everything. If desired, finely chopped herbs can be added. This dish is recommended to be served hot.

Kindergarten-style beef goulash with gravy

This goulash with puree evokes the warmest and most pleasant memories for me. And although I usually make it for children, we ourselves eat with pleasure. Gravy is prepared without tomato paste, but with sour cream and tomatoes.

Meat for children's table choose the best - fresh and young. You can stew it both in a pan and in a slow cooker. Garlic, if children do not like, you can not add.

Cooking:

1. Thoroughly wash the fillet and wipe it with a paper towel. We cut into cubes with sides no more than 3x3 cm.

2. We chop the onion into thin half rings. Grind carrots into thin semicircles. Finely chop the garlic cloves with a knife.

3. A frying pan with vegetable oil is already heating up on the stove. We spread the beef here and fry until all the liquid has evaporated. You will need another pan - we will fry onions and carrots on it.

4. While this is all being prepared, peel the tomatoes. To do this, we cut the tops and dipping them in boiling water, easily remove the skin. It remains to soften the tomatoes into a pulp and add sour cream and half a glass of water to them.

At the end, spices, salt, pepper and garlic are added. Before serving, decorate with greens.

Delicious recipe for beef goulash with bell pepper in a slow cooker

If you have a Redmond multicooker, or another company, then you probably like to cook in it very much. And you know how tender and fragrant dishes are obtained in it. Let's make beef goulash in it. This recipe does not require long standing at the stove.

What you need:

• fillet - 500 gr.
• onion - 1 head
• carrots - 1 pc.
• bell pepper - 2 pcs.
• tomato - 1 pc.
• wheat flour - 2 tablespoons
• tomato paste - 1 teaspoon
• Bay leaf, salt, spices, water, herbs - to taste

By the way, in a pressure cooker, the cooking process will take even less time. Watch this video recipe and you will be able to cook just as easily. tasty second dish in your slow cooker.

How to cook beef goulash so that the meat is soft

For this dish, it is better to use thick-bottomed cast-iron dishes. But, if you have a modern model with a non-stick coating, it will also work. We will stew it in a cauldron. So the meat will definitely be soft and juicy.

It's very satisfying and incredible. tasty dish. It is prepared with sour cream.

If desired, it may be tomato cream sauce. In this case, use tomato paste or tomatoes.

We also add beer to the gravy. Do not worry. Nobody smells alcohol. It will all evaporate when boiled.

Cooking:

1. Washed and dried with paper towels cut the beef into small cubes. We chop the onion into half rings. And you can rub the carrots on a grater or cut them arbitrarily.

2. On big fire heat up the pan. And fry the onion in vegetable oil until golden. We send it to the cauldron and flavor it with bay leaf and peppercorns.

Fry the meat until all this juice has evaporated.

4. At the end of frying, salt the beef and add the cumin. And then laid out in a cauldron on fried onions. Sprinkle the remaining raw onion on top.

5. Now you need to fry the second half of the beef in a pan. Salt it and season it with paprika. Then we also put this meat in a cauldron.

6. The final layer of carrots. In this recipe, the filling is beer (pouring it into a saucepan). Add water if necessary.

Remember: liquid should not be too much. It should not completely cover the ingredients, otherwise you will get a soup, not a main dish.

6. We cover the cauldron with a lid, put it on the stove and simmer over low heat for 20 minutes. At the end, add sour cream and mix well, simmer the meat and sauce for another 5-7 minutes. Then we remove the dish from the fire.

So tender, soft meat is ready in sour cream sauce. Mashed potatoes are a great side dish for him.

Recipe for beef goulash with mushrooms and vegetables

Meat cooked according to this recipe will be very tender and juicy. It just melts in your mouth. And delicious mushroom flavor will gather all the household members in your kitchen even before the dish is ready.

You can cook in a slow cooker or in the oven. Add any vegetables you like. For example, adding bell pepper and the tomato will only benefit such a dish.

Cooking:

1. Wash the meat well and cut into small pieces. We send it to cast iron cauldron. Fill with water, cover with a lid and place in an oven preheated to 200 degrees. Approximately 40-50 minutes

2. In the meantime, clean the onion, wash it and cut into thin rings. Then we switch to mushrooms. We wash them and grind them into thin slices.

3. A frying pan with vegetable oil is already warming up on the stove. Add the onion and fry, stirring, until translucent. Then pour mushrooms, salt, pepper, spices to the onion. And gently mix everything. We continue to simmer all this for 10-15 minutes.

4. The meat is already well stewed in a cauldron. We take it out of the oven.

Be extremely careful: the cauldron and its contents are very hot.

5. We shift the fried mushrooms here and add sour cream.

Secrets of cooking goulash

When choosing beef, follow these guidelines:

1. Buy chilled meat, nothing good will come of frozen meat.

2. Pay attention not to cut a piece. In fresh it is light, and if the product is stale, it is dark.

3. Fat layer should be light. Yellow fat is a sign that the beef is not the first freshness.

4. The presence of foreign odors is a reason to immediately abandon the purchase.

5. To give goulash a slight sourness, add a couple of tomatoes during its preparation. Choose for this ripe juicy fruits. IN winter period they can be replaced with tomato paste.

6. Do you want to give the dish fragrant notes? When stewing meat, add 100 ml of dry red wine to it.

7. Wheat flour is commonly used as a thickener. You can replace her cornstarch. Just before adding it, dilute the starch with cold water.

8. Exotic lovers will appreciate beef goulash with the addition of dried fruits. To do this, you can use a little dried apricots or pitted prunes.

I hope that today's article will help you prepare delicious goulash even for novice housewives. Do not stop there, improve your skills and abilities. Don't forget to share your recipes on social media!

Beef goulash recipe with gravy

Unfortunately, I can not attribute myself to those children for whom my mother prepared something similar in childhood. Somehow, this dish did not take root in our family. Probably because in our school cafeteria the cooks prepared this dish simply disgustingly: the green-colored meat with thick mealy gravy made few people appetize.

Therefore, I started preparing goulash quite recently, and I will be happy to share with you the recipe for preparing this simple and delicious 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. We cut the beef into small pieces of 1.5-2 cm. I used fresh veal, so I did not soak the meat beforehand.

2. Pour vegetable oil into a pan with a thick bottom, wait until the bottom of the pan is completely heated, and send all the beef to fry.

3. It will not work to fry the meat right away, there will be a lot of foam and liquid. But still, you need to fry the pieces, so drain the liquid from the pan, add a little vegetable oil, and continue to fry.

4. In the meantime, clean and chop the onion and carrot. Onions in cubes, and carrots in 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 the juice for 10-15 minutes.

7. Next, add your favorite spices to our beef goulash (everything except salt) 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 a minimum.

8. After an hour, the goulash should already be soft. Take out a piece, cut and taste: the meat is starting to break down into fibers but is still a little tough. If the beef is very tough and rubbery, 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 we try the beef for softness. By this time the meat will be ready.

Cooking thick gravy with tomato paste

9. We 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 no lumps remain.

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

How and with what to serve a dish for dinner

12. Ready goulash from beef meat tomato sauce serve hot. You can prepare a side dish in advance: boil pasta, make mashed potatoes, as well as buckwheat or pearl barley. Wish you Bon appetit and look forward to your comments on the recipe.

To cook the most delicious beef goulash, we ideally need fresh veal. But, since beef goulash with tomato sauce can be attributed to the budget and inexpensive meals, then fit regular beef(meat from an adult cow or bull).

And it doesn't even have to be whole piece, trimmings and pieces will do. The main thing is that there should be less veins and films on the meat.

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

A few nuances to make your goulash soft!

Soaking beef. In advance, better in the evening, soak a piece of meat in water, with the addition of a large number acids. A weak acid solution helps the meat become tender. But, too acidic solution will turn the meat into a powdery 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 cook for 2-2.5 hours fully prepared meat.

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.

Goulash or a dish of meat pieces in sauce has been known since ancient times, when Hungarian shepherds took meat and vegetables with them to eat in the mountains. Today, the food has undergone several changes. They call them pieces of meat in a sauce based on tomato paste, vegetables and broth. hearty snack popular, so it's worth learning how to cook it.

cooking goulash

According to most chefs, goulash can be prepared in several ways. The first is to use a variant of the classic Hungarian soup, and the second is to use a domestic idea. Both methods suggest that you can make goulash from poultry, pork or beef, mix it with sauce and vegetables. Pieces can be pre-fried to enjoy later pleasant taste.

To prepare a Hungarian dish, you need beef and fried onions. The meat is stewed in fragrant broth, sprinkled with sweet dried paprika and cumin. Potatoes and bell peppers, tomatoes with dumplings from unleavened dough flavored with garlic and dill are added to the broth. How much to cook such a dish in time depends on the dishes and meat used.

An alternative to the Hungarian dish is a domestic dish, which involves separate cooking of meat and sauce. In this case, the meat pieces are first fried, then stewed. For the sauce, carrots, onions, tomato paste and browned flour are used. You can season with paprika, cumin, black pepper. You can prepare a delicacy in about 1.5 hours, while forming thick sauce With tender pieces.

Pork

The most common type is pork goulash, for which you need to take a bold piece. Not suitable for this pork loin and ham, because they will give unnecessary rigidity and dryness to the finished result. It is optimal to choose the back, brisket or neck, but if there is nothing, the pulp from the top edge of the ham will do. It is best to take fresh chilled meat to cook fragrant snack.

Beef

traditional recipes will help you learn how to properly cook a beef dish. To do this, you should take the right meat - it is optimal fresh brisket, tenderloin or shoulder blade with a thin layer of fat. You should not disdain the pulp of the hind leg, but you should definitely take veal. Only fresh high-quality meat will help to cook soft, tender and fragrant beef goulash.

from a bird

How to make poultry goulash step by step, the recipes below will teach you, but first you should choose the right raw materials for them. Braised pieces poultry meat will differ from pork and beef in greater dryness, because they take chicken or turkey fillets for them. To remove unwanted dryness from small pieces, you need to prepare a rich sauce and simmer the meat in it long time.

goulash recipe

Any cook will need a recipe for making goulash, according to which he can make a tasty and fragrant meat dish. Beginners better to choose step by step recipe or a recipe with a photo to repeat its steps exactly, getting an excellent final result. Beginners can cook simple options- from pork in a slow cooker, with gravy or from poultry. Professionals already available complicated recipes- cook liver goulash with gravy, classic Hungarian or pork goulash in the oven.

in Hungarian

• Cooking time: 1 hour.
• Servings: 10 persons.
• Calorie content of the dish: 155 kcal.
• Destination: for lunch.
• Cuisine: Hungarian.

How to cook classic Hungarian goulash, the following instruction will teach. Thanks to her, National dish Hungarians - thick, rich meat soup with the addition of flour. For it, pieces of meat are used, stewed with onions, bacon and pepper to give a sharp taste to the taste. Served classic soup in combination with flatbreads from unleavened dough, and you can cook it correctly only with the use of paprika.

Ingredients:

• beef shoulder - 0.65 kg;
• potatoes - 0.8 kg;
• onions - 2 pcs.;
• garlic - 3 cloves;
• bell pepper - 1 pc.;
• hot pepper - a pod;
• cumin - 10 g;
• vegetable broth- cup;
• dry paprika - 60 g;
• parsley - a bunch.

Cooking method:

1. Cut the shoulder blade into pieces, fry in a thick-walled pan until golden brown over maximum heat. Add diced onion, cumin, crushed garlic.
2. Cut the bell pepper into strips, potatoes into cubes, add to the meat.
3. Sprinkle with paprika, pour in broth. Add hot pepper rings, salt.
4. Cook under the lid over low heat for about 35 minutes, let it brew.
5. Sprinkle with parsley when serving.

Pork with gravy

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 328 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: medium.

This Pork Goulash with Gravy recipe will help you figure out how to make a delicious treat for dinner or lunch. The whole family will love him for rich meat taste, tinted with spices and hot spices. An appetizer goes well with boiled or baked potatoes, crumbly rice or buckwheat porridge, which become even tastier due to the sauce.

Ingredients:

• pork tenderloin - half a kilo;
• onion - 1 pc.;
• tomato paste - 60 ml;
• flour - 20 g;
• water - 400 ml;
• vegetable oil - 25 ml;
• black pepper - 5 peas;
• bay leaf - 2 pcs.

Cooking method:

1. Cut the meat into pieces, fry for 5 minutes, add chopped onion, after 6 minutes salt, pepper, add flour. After another 3 minutes, pour in the tomato paste, pour in the bay leaf, pour in the water.
2. Simmer covered for half an hour over low heat.

Chicken

• Cooking time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 158 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

Cooking chicken goulash is characterized by a shorter languishing time to make the fillet softer and more tender, to remove dryness and possible stiffness. It is better to cook it using a large amount fragrant sauce based on tomato paste and carrots with onions. interesting product in the composition is canned peas, giving a snack brightness.

Ingredients:

• chicken fillet- 0.2 kg;
• carrots - 100 g;
• onions - 2 pcs.;
• water - half a liter;
• vegetable oil - 20 ml;
• tomato paste - 15 ml;
• green pea canned - 100 g;
• Green pepper- 100 g;
• flour - 30 g;
• parsley - 10 g.

Cooking method:

1. Cut the fillet into cubes, fry in a pan until spicy crust. In another pan, fry onion chopped in half rings, coarsely grated carrots.
2. Pour vegetables with tomato paste, water, add flour. Add chicken, salt. Simmer for 7 minutes over low heat.
3. Add peas, simmer for 5 minutes. Garnish the meat in the sauce when serving with parsley.

With carrots and onions

• Cooking time: 1 hour.
• Servings: 7 persons.
• Calorie content of the dish: 238 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

Cooking pork goulash with carrots and onions is quick and easy if you follow the instructions. step by step instructions below. The result is almost classic dish, different rich taste meat pieces. The gravy here is the already familiar carrots and onions, which give the sauce an attractive bright color and a nice spicy sweetness.

Ingredients:

• pork - 1000 g;
• onions - 2 pcs.;
• carrots - 1 pc.;
• sunflower oil- 30 ml;
• water - ¼ cup.

Cooking method:

1. Pork cut into cubes, salt, pepper, fry.
2. Add chopped onion, grated carrots, pour water.
3. Simmer covered for 20 minutes.

Beef in a slow cooker

• Cooking time: 2 hours.
• Servings: 4 persons.
• Calorie content of the dish: 265 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: easy.

Cooking beef goulash using a slow cooker is easy and simple. You just need to cut all the components, put them in the bowl and program the desired mode. The slow cooker will have to prepare a snack with gravy, and the hostess will have to wait for the signal to finish cooking. Serve soft meat with flavor herbs best with pasta, rice or buckwheat.

Ingredients:

• beef - half a kilo;
• white onion - 1 pc.;
• carrots - 1 pc.;
• bell pepper - 1 pc.;
• garlic - 3 cloves;
• tomato paste - 20 ml;
• bay leaf - 1 pc.;
• flour - 20 g;
• fresh dill- half a bundle;
• turmeric or curry - 3 g;
• sweet dried paprika - 5 g;
• marjoram - 10 g;
• ground coriander- 3 g;
• vegetable oil - half a glass.

Cooking method:

1. Pour some oil into the bottom of the bowl, fry the onion chopped in half rings in the “Baking” mode for 5 minutes. Add grated carrots, salt, sauté for 7 minutes.
2. Add beef cubes, fry for 5 minutes. Pour in hot water, add spices, tomato paste, pepper strips, crushed garlic.
3. Cook on the “Extinguishing” mode for 2 hours, sprinkle with dill when serving.

Like in the dining room

• Servings: 5 persons.
• Calorie content of the dish: 296 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

The recipe for goulash as in the dining room suggests that it will be possible to cook traditional soviet dish, relevant among today's housewives. It is distinguished by the light color of the gravy due to the use wheat flour and more liquid consistency. The meat still remains soft, fragrant and pleasantly spicy, because it is intensely peppered and seasoned with bay leaf.

Ingredients:

• pork - 0.65 kg;
• tomato paste - 70 ml;
• onion - 1 pc.;
• flour - 2 tbsp. l.;
• water - 3 glasses;
• bay leaf - 2 pcs.

Cooking method:

1. Cut the pork into pieces, lightly brown in oil, add tomato paste with bay leaf, pepper, salt.
2. Pour water, put out an hour under the lid.
3. In two other pans, fry the onion and flour separately until light caramel. Sprinkle onion with flour a small amount of meat broth, add to the meat mixture.
4. Boil, remove bay leaf. Serve with cabbage or bulgur, soy sauce.

No tomato paste

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 300 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: medium.

How to make pork goulash with gravy without tomato, it will help you learn next recipe. It will be possible to cook delicious snack, which will not be sour from tomato paste, but will acquire a pleasant creamy taste due to the use of wheat flour with spices. It will be delicious if you season the delicacy with turmeric, paprika, thyme and basil, but the usual black pepper and salt will do.

Ingredients:

• pork - half a kilo;
• carrots - 2 pcs.;
• leek - 1 pc.;
• Bell pepper- 1 PC.;
• flour - 20 ml;
• vegetable oil - 60 ml;
• sour cream - 75 ml;
• a mixture of spices - 15 g;
• bay leaf - 2 pcs.;
• broth - 300 ml.

Cooking method:

1. Grate the carrots, cut the leek into rings, pepper into strips. Fry the mixture of vegetables in oil for 6 minutes.
2. Send the pork pieces to the vegetables, rolled in flour. After 8 minutes, pour in water, boil, simmer for 40 minutes under the lid.
3. For the sauce, combine sour cream, spices, salt and pepper. Pour over meat and simmer for 15 minutes.

Liver with gravy

• Cooking time: half an hour.
• Servings: 4 persons.
• Calorie content of the dish: 258 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

The liver goulash recipe will teach any cook how to cook hearty and appetizing dish. For him, it is allowed to take any liver, but chicken will turn out to be especially soft. Its advantage over pork and beef lies in the fact that it does not need to be soaked in milk or warm water, remove films and cores. It is immediately ready for heat treatment and stewing with sauce.

Ingredients:

• chicken liver- 600 g;
• onions - 2 pcs.;
• Bulgarian pepper - 1 pc.;
• carrots - 1 pc.;
• tomato paste - 20 g;
• sour cream - a glass;
• vegetable oil - 30 ml;
• flour - 20 g;
• dried basil mix provencal herbs- 2 pinches.

Cooking method:

1. Cut the liver into pieces, breaded in flour, fry in butter.
2. In the second frying pan, fry the onions chopped into strips, grated carrots, pieces of bell pepper. After 10 minutes, pour pasta, sour cream, salt, season with pepper and spices.
3. Combine both masses, simmer for 12 minutes.

Pork in the oven

• Cooking time: 1.5 hours.
• Servings: 3 persons.
• Calorie content of the dish: 318 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: medium.

Delicious goulash in the pork oven can be cooked even by novice cooks, because the following will help them with this detailed instructions. The appetizer will be distinguished by the rich taste of baked meat pieces, which will be immersed in a thick sauce based on tomatoes and spices. Red wine adds piquancy to the taste, and potatoes cooked in one container serve as a side dish for it.

Ingredients:

• pork - half a kilo;
• onions - 2 pcs.;
• potatoes - 4 pcs.;
• tomatoes - 3 pcs.;
• Bulgarian pepper - 1 pc.;
• flour - 25 ml;
• vegetable oil - 40 ml;
• red wine - half a glass;
• vegetable broth - ¼ cup;
• ground paprika- 10 g;
• garlic - a slice.

Cooking method:

1. Pork cut into cubes, breaded in flour, fry until a crust appears. Place in a container suitable for oven use.
2. Add the fried mixture of onion rings and crushed garlic, potato cubes, pepper straws, tomato slices.
3. Pour wine, broth, salt, season with spices.
4. Cook with a covered lid in the oven at 180 degrees for an hour.

Learn how to cook other recipes.

Beef with flour sauce

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 329 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

Making beef goulash with flour will be easy if you study the recipe below in more detail. He will teach you how to prepare an appetizing juicy treat with fragrant spicy filling. The sauce will turn out thick and spicy, which goes well with beef tenderloin. For a side dish, you should choose something neutral: rice, buckwheat, quinoa or mashed potatoes with fresh vegetables.

Ingredients:

• beef tenderloin- 0.8 kg;
• onions - 2 pcs.;
• flour - 50 g;
• tomato paste - 20 ml;
• carrots - 1 pc.;
• dill - 30 g;
• water - half a glass;
• dried basil - 20 g;
• adjika - 5 ml;
• bay leaf - 2 pcs.;
• black pepper - 5 peas;
• olive oil- 20 ml.

Cooking method:

1. Cut the tenderloin into pieces, fry for 6 minutes. In another pan, fry the chopped onions, after 5 minutes, cover with flour. After another 3 minutes, combine both masses and season with spices.
2. Pour in water, add carrot cubes, simmer covered for 45 minutes.
3. Season with pasta, dill, serve after 10 minutes.

Meat goulash with gravy - cooking secrets

make delicious meat goulash at home it will be easier if you use following tips from professionals:

• if you take fatty meat, then it should be fried in vegetable oil, and lard or bacon is suitable for lean meat;
• thickening the sauce is allowed with starch dissolved in water;
• it will be great to cook meat with cabbage, beans, peas and mushrooms;
• options for additives can serve as egg noodles, apples, prunes;
• replace tomato paste easily with mayonnaise or sour cream mixed with dill, parsley and basil.

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