How to make meat goulash with gravy. Goulash: how to cook the Soviet version of the dish

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. steep boil. 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. Serve hot beef goulash with tomato sauce. You can prepare a side dish in advance: boil pasta, make mashed potatoes, as well as buckwheat or pearl barley. I wish you bon appetit, and I 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 budget and inexpensive dishes, ordinary beef (meat from an adult cow or bull) will do.

And it doesn’t have to be a whole piece at all, 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, it is better to soak a piece of meat in water in the evening, with the addition of a small amount of acid. 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 is cooked for 2-2.5 hours, until the meat is fully cooked.

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

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

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

2018-04-03 Irina Naumova

Grade
prescription

12400

Time
(min)

servings
(people)

In 100 grams of the finished dish

12 gr.

11 gr.

carbohydrates

6 gr.

171 kcal.

Option 1: Classic Beef Goulash Recipe

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

Ingredients:

• five hundred grams of beef;
• onion head;
• floors of carrots;
• one tbsp with a slide of flour;
• two tbsp tomato paste;
• a bunch of dill with parsley;
• three tbsp grows oils;
• floor tea l cook salt;
• half a teaspoon and a hammer of black pepper.

Step-by-step recipe for classic beef goulash

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

We wash the pulp, cut into small pieces.

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

While the beef is roasting, peel and finely chop the onion. Add to the pan as soon as the beef is golden brown.

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

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

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

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

Pieces of beef should be tender, juicy, melting in your mouth.

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

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

Option 2: A Quick Recipe for Classic Beef Goulash

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

Ingredients:

• seven hundred grams of beef pulp;
• a quarter kg of sour cream;
• two bulbs;
• three garlic cloves;
• one carrot;
• one bolg pepper;
• three tomatoes;
• lavrushka leaf;
• spices.

How to quickly cook classic beef goulash

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

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

Stir occasionally with a wooden or silicone spatula.

We free the onions from the husk, finely chop. We clean the carrots from the top layer, grate coarsely, and push the garlic through a press.

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

Rinse the tomatoes, blanch and remove the skin. Pass through a blender. We clean the sweet pepper from seeds and fibers, cut into cubes.

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

Pour a glass of water, stir the contents of the bowl and select the "Extinguishing" program. We stop for an hour and a half and go about our business.

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

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

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

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

Ingredients:

• seven hundred grams of beef shoulder;
• two large onions;
• three garlic cloves;
• three bolg peppers of different colors;
• two tbsp grows oils;
• tea l cumin;
• tsp paprika hammer;
• salt and pepper to taste;
• two hundred grams of sour cream.

Step by step recipe

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

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

You can cook goulash in a cauldron or a saucepan with a thick bottom, a duckling is also suitable. Pour oil into a container, heat it up and start frying the pieces of beef over high heat.

When the meat becomes golden brown, take it out and put it in a bowl.

In the same fat and oil, fry the onion along with garlic and bell peppers. We need about seven minutes. Remember to stir occasionally with a spatula.

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

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

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

Serve hot along with a side dish.

Option 4: Classic beef goulash with hot pepper and basil

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

Ingredients:

• eight hundred grams of beef;
• bulb;
• three carrots;
• three tbsp flour;
• three tbsp grows oils;
• two tbsp tomato paste;
• two leaves of lavrushka;
• half a teaspoon of paprika;
• tea l red pepper;
• two garlic cloves;
• half h l salt;
• one glass of broth or water;
• three sprigs of basil;
• three sprigs of dill and parsley.

How to cook

Rinse the beef, cut into small slices.

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

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

We clean and rub large carrots, send them to a cauldron and continue to cook until soft.

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

Add flour, stir and cook for another two minutes.

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

Close the lid and turn off the heat. Cooking for about an hour.

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

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

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

Option 5: Beef goulash classic as in the dining room

Ah, what goulash was cooked before! If you happened to visit canteens of the times of the USSR, then for sure you will agree that there was surprisingly tasty and tender beef goulash. We will try to repeat and prepare a delicious treat for the whole family. It is better to cook in a cauldron or duckling, a pan with a thick bottom is also suitable.

Ingredients:

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

Step by step recipe

We take beef pitted, cut off excess fat, veins and cut into small slices.

Cut the peeled onion into thin quarters of rings.

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

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

Transfer the onion to a bowl, season with salt and pepper to your taste and continue to fry until the onion is golden brown.

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

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

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

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

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

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, to 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.

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 dishes has an amazing taste and intoxicating aroma.

These dishes are prepared outdoors. And the food absorbs the exquisite aromas of the 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. The ideal option would be the neck 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. An excellent side dish for this meat will be 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.

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

Cooking:

1. We wash the meat, dry it with a 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 intensively, add hot water or broth here. 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.

We choose the best meat for the children's table - 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 can just as easily prepare a delicious second course 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.

This is a very hearty and incredibly tasty dish. It is prepared with sour cream.

If desired, there may be tomato-sour 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. Heat the pan over high heat. 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 in sour cream sauce is ready. 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. A delicious mushroom aroma 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 tomato will only benefit such a dish.

Cooking:

1. Wash the meat well and cut into small pieces. We send it to a 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. The 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 ripe juicy fruits for this. In winter, 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 it with corn starch. 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 to cook 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!

Greetings, friends and guests of this page! Surely, those who are older remember the favorite second dish of the Soviet catering, which will be discussed today. And young people have not yet forgotten the most delicious goulash with gravy and mashed potatoes, which was given in kindergarten. This is an ideal hot dish for both a family dinner and a festive table.

Despite the fact that the dish has taken root in Russia, Hungary is considered its homeland. It was there that back in the 19th century, Hungarian shepherds began to cook fragrant meat with vegetables. But initially it was more of a soup than a main course. But it has already reached us as fried pieces of meat with thick gravy.

Subsequently, I promise that I will cook Hungarian goulash and will definitely publish the classic recipe here. It will be just a thick "shepherd's soup" with vegetables. And today we only have time to deal with the Russian ways of preparing this popular second course.

Will you take beef or pork for cooking goulash? Or maybe chicken or turkey? It does not matter, although it is believed that beef or even young veal is better than others for this dish. Today we will consider cooking options from different types of meat. Choose which one you like best and cook with pleasure!

This dish is quite simply prepared in a frying pan or in a saucepan with a thick bottom, or in a slow cooker. In addition, it does not contain any unusual products. Accessibility, simplicity, as well as excellent taste and aroma explain the widespread popularity of the once Hungarian goulash.

Recipe for beef goulash with gravy in a pan

This is an option that should be in the piggy bank of every housewife who loves to cook. Your family will never get tired of this dinner. Any meat is suitable for its preparation. Beef will be old or young, the dish will turn out in any case.

If there are a lot of veins in the meat, do not try to carefully remove them all.

Just cook this beef longer, and the veins and films will give the dish the desired consistency, similar to jelly.

When all the liquid is released and boiled away, the meat will be lightly fried. Now we begin to stir with a spatula to fry evenly on all sides.

At this time, fry the onion in another pan. When the onion becomes transparent, pour the carrots to it and sauté for a couple more minutes.

At this stage, we send tomato paste to the passerovka. I have homemade instead of tomato paste. I often use this wonderful, spicy sauce when cooking meat dishes.

I also flavor the dish with a pod of red chili peppers, but this, as you understand, is not for everyone.

Combine meat with vegetables and add two cups of boiling water. Salt, pepper and add your favorite spices. Put on the fire and let it boil. Then we reduce the fire, cover the dishes with a lid and simmer the beef until soft.

In the meantime, fry the flour for gravy. Pour flour into a clean and dry frying pan and heat, stirring constantly, until light golden. Then we cool it, pour it into a mug and dilute it with a small amount of water.

Having brought the flour with water to the consistency of thin sour cream, pour the mixture into a saucepan where the goulash is stewed. It remains to add a couple of leaves of parsley and stew goulash with gravy for another five minutes.

Today is my pasta goulash. I serve it hot, right from the heat, generously pouring gravy over the side dish. You can sprinkle the dish with chopped herbs on top.

Canteen-style goulash recipe with pork gravy

It was a very popular dish during my youth. It was an obligatory menu item in all city and factory catering outlets. Now we will prepare it according to the Soviet GOST of the 80s.

If you've cooked pork goulash differently before, try this easy recipe. Meat has a very peculiar taste when there is a lot of tomato, onion and garlic.

It is convenient to cook in a large Chinese wok pan with a rounded bottom. It is also very good to cook such large portions of goulash in a cauldron. Because here we have not only a lot of meat, but also a lot of sauce. If you need a smaller portion, then reduce the amount of products by 2-3 times.

Washed and dried with napkins, cut the pork into small sticks. It is desirable that for each piece there is a little bit of both meat and fat.

A wok with vegetable oil is already on the fire. When it's hot, we send the chopped meat there. Mix and let it fry.

In the meantime, you can peel and chop the onion. Cubes, rings or half rings - it doesn't matter. When the meat gives juice, it must be salted and peppered with black pepper.

Continue frying until all the liquid has evaporated.

That's when a light golden crust has already formed on the meat, add onion to it. Stirring again, fry until onion is translucent.

Now it's time to add the tomato paste and red paprika. Since this seasoning comes in different spiciness, add it to your liking. My paprika is not too spicy and I pour a whole tablespoon of it with the top.

In a small bowl, dilute the flour with warm water. About a glass of water for three tablespoons of flour. Carefully break up all the lumps.

I add another teaspoon of sugar. This will soften the spiciness and acidity of the tomato.

First, pour a liter of boiling water into the pan to the meat, and then add the flour mixture, without stopping stirring. Three leaves of lavrushka are also sent there.

Close the lid and simmer the meat in the gravy for another five minutes. I hope you understand that the readiness of meat should be checked. After all, different varieties are prepared in different ways.

Peel the garlic and squeeze it through a press and add it to the dish at the very end of cooking. It would be nice to add finely chopped celery greens to the plates when serving.

Video on how to cook goulash in a slow cooker

For those who like to do everything tasty and quickly, there is also a great version of this dish. In the video clip from Marina Petrushenko, we will see how to cook delicious pork goulash with gravy in a slow cooker.

The time spent here is only for cutting the ingredients. The multicooker will do the rest for you. 15 minutes in the "frying" mode and 1 hour in the "quenching" mode. The rest of the time you can do your own thing.

Kindergarten-style mashed potato recipe for kids

Delicate and tasty goulash with gravy and puree is loved even by those kids who generally eat badly. In general, children often ask to cook porridge, meatballs or mashed potatoes like in kindergarten. This has often puzzled me for my daughter. Over time, I learned to cook in such a way that the difference from kindergarten food was minimal.

Meat is better to take beef or young veal. Pork for babies is fatty. Add onions and carrots of your choice. If your child does not like these products, forget about them.

How to cook:

Cut the meat into small pieces, cover them with a film and lightly beat off. In a saucepan, heat a couple of tablespoons of oil and send the meat there. Cover immediately and let simmer until done. If the beef is young, it will be ready in half an hour.

In a bowl, pour one tablespoon of flour with three tablespoons of water and stir into a homogeneous mass without lumps. Add a spoonful of sour cream and another half a glass of water.

In another pan, prepare the gravy. Sauté finely chopped onion and grated carrot in vegetable oil. Add the tomato paste to the vegetables and, covered with a lid, fry for about three minutes.

If you fry above 100 degrees, then the high acidity of tomato paste decreases.

Pour half a cup of boiling water and the diluted flour mixture for gravy into the pan where the vegetables are fried. Mix very well and pour this sauce over the meat in a large saucepan. Now you can salt and add a couple of bay leaves.

Simmer the meat for another ten minutes. Check the readiness of the meat during cooking. I can't set the exact time here.

There are also no specific instructions about the sauce. If you want thicker, then pour less water. And vice versa, who likes to have a lot of e-liquid, pour more boiling water from the kettle.

Let's start making mashed potatoes. Peel potatoes, wash, cut into small pieces. Pour the potatoes with cold water and put on fire.

You can immediately salt and throw a leaf of laurel. We cook until ready. Pour milk into a mug in advance and heat it up.

If you pour in cold milk, the mashed potatoes will turn blue and look unappetizing.

Mash the cooked potatoes by adding warm milk. Add a piece of butter and stir.

Here is the goulash with gravy and mashed potatoes. Call everyone for a tasting. I hope that the children will appreciate our efforts and eat everything that is served to them on a plate.

How to cook chicken goulash with gravy

Last recipe for today. This is a video clip from the Cooking with Irina channel. Irina will show us how she cooks a quick and tasty chicken breast dinner with vegetables.

What you need:

• Chicken fillet (breast)
• 1 bulb
• 1 carrot
• 2 sweet peppers
• ground black pepper
• 1 st. l. flour

This recipe differs from beef and pork only in the cooking time. Chicken goulash cooks many times faster, and at the same time its taste is no worse.

Well, that's all I have for today. I say goodbye to the next delicious recipes. Thank you to everyone who came to my blog and cooked with me!

If you liked the recipes, click on the social media buttons to save them on your page!