Juicy goulash. Beef goulash with gravy

Today I will cook beef goulash with gravy, like in kindergarten. There are a lot of goulash recipes and today I will offer you my own version.

First you need to buy the right meat. For children, it is better to buy chilled meat without veins and fat, such as the neck or shoulder. It will be great if you are lucky and buy veal. How to distinguish veal from beef? There is a pattern: the lighter the color of the meat, the younger the animal. Beef fat is yellow, veal is white.

So, if you have made your choice, let's get started.

To prepare beef goulash with gravy, you will need:

Beef - 600 gr;

Onion - 1 pc;

Carrots - 1 pc;

Flour - 2 tbsp;

Tomato paste - 1 tbsp;

Bay leaf;

Sunflower oil - 3 tbsp;

Recipe for beef goulash with gravy:

1. Cut the beef into small pieces. Cubes 1 * 1 cm, it is possible and smaller.

2. Fry the meat in sunflower oil.

Meat is different, and the time it takes to cook it may be different - if it is beef, then at least an hour. If the meat is tough, then first it is better to boil it until soft, and then fry it. In this case, leave the meat broth - it will come in handy for gravy.

3. Add onions.

4. Add carrots. Fry the meat with carrots and onions until the vegetables are ready.

5. Fry the flour in a dry frying pan.

6. Add flour and tomato paste to the meat. Fry 2 minutes.

7. Add hot water or stock. Add salt to taste. Add liquid, stirring constantly to prevent lumps from forming.

For this amount of meat, it took about a liter of liquid.

8. Put out another 10 minutes. Add bay leaf 2 minutes before done.

Our delicious beef goulash is ready!

To spice up our creation, you can add grated pickled cucumber 15 minutes before the end of cooking (before flour and tomato paste). Mmm….

As a side dish for goulash, you can serve buckwheat or. I made mashed potatoes today. You can prepare it like this: peel and boil potatoes in salted water. Drain the water, but not completely, leave a little liquid at the bottom. Thoroughly crush the potatoes so that there are no lumps. Add butter and hot milk, salt if required. Kids love mashed potatoes, and if it comes with goulash… mmm… they will eat everything, and even lick the plate!

Despite the fact that Hungary is considered the birthplace of goulash, Soviet housewives were able to modify this dish so that it really became our national dish. How to cook delicious goulash in Russian style?

In Russia, goulash is called meat cut into small pieces, cooked in a large amount of thick and aromatic gravy. It is served with a variety of side dishes - rice, potatoes, stewed vegetables and more.

To make goulash juicy and tasty, you need to carefully approach the choice of meat. If you take beef to prepare goulash, you need to take the shoulder blade, the pulp of the hind leg or tenderloin, a very tender goulash is obtained from the kidney part of the hip cut. If you are preparing a pork dish, it is better to take the neck or tenderloin, low-fat tough parts - loin and ham - are not suitable for cooking goulash, as in this case the meat will turn out to be too dry and tough. An important point: the meat must be completely cleaned of films and cartilage, thin fatty layers can be left.

The meat will turn out more juicy if it is fried a little before stewing. Stew such meat for at least one and a half hours.

If you want to cook goulash with vegetables, you need to take as much of them as you have meat.

Goulash is prepared in dishes with thick walls and a bottom, for example, in a cast-iron saucepan or ducklings.

To get a thick sauce instead of flour, you can use starch, stir a teaspoon of starch in cold water and, stirring, add the liquid to the dish. If the sauce does not seem as thick as you need, dilute an additional half a teaspoon of starch in cold water and also add to the goulash.

So, to cook a classic beef goulash, you need 1 kg of meat. Rinse it under running water, cut into small cubes (about 20 grams each), put on a napkin to drain the water, sprinkle with black pepper. Heat the pan, add vegetable oil. Throw the meat into the pan, fry until golden brown, transfer the meat to a saucepan or pan. To prepare the sauce, you need to take another pan. Pour 2 tablespoons of flour onto it, fry, the flour should acquire a beautiful golden hue. Finely chop 2 onions and the same number of carrots, fry them in the pan in which the meat was fried. Add a few tablespoons of tomato paste, calcined flour to the onions and carrots, mix everything. Add the resulting mass to the meat, add water - it should completely cover the meat, salt and pepper. Stew the dish over low heat for an hour and a half, remembering to stir the goulash occasionally.

Products for goulash:

• Beef meat - 0.5 kg.
• Onion - 1 pc.
• Carrot - 1 pc.
• Flour - 1 tbsp.
• Sour cream - 1 tbsp.
• Tomato paste - 1 tbsp.
• Salt - to taste
• Bay leaf - 1 or 2 pcs.

Surely many remember this dish from kindergarten. Meat goulash with gravy is often prepared in kindergartens and schools, canteens and cafes. Let's try and cook it at home, for the whole family. Moreover, it is simple, satisfying and delicious. Also suitable for .

Photo recipe for beef goulash with gravy:

If you do not know how to cook delicious beef goulash, then the advice of experienced chefs will help you. This dish is versatile. It goes well with a potato side dish and various cereals - rice, buckwheat, wheat. Properly made goulash takes about two hours to cook. The time of heat treatment determines how soft the meat will turn out.

Beef and gravy is a meal that can be served three times a day. It is useful because it does not contain a lot of fat. You can cook diet goulash. It is ideal for people who are watching their figure or are forced to adhere to a special diet due to health problems.

Tasty cooked meat will provide the body with proteins and other useful substances. The classic goulash recipe can be varied with all sorts of additives.

The goulash recipe was invented in Hungary. It was customary to cook it from veal or beef with the addition of fat, such as bacon. Interestingly, goulash with gravy, according to all culinary rules, belongs to the category of thick soups. In Hungary, it was originally prepared by shepherds. They cooked soup with meat in pots over a fire. Today goulash is the pride of Hungarian cuisine. There are many options for preparing and serving such a delicacy.

It is noteworthy that in Russian cuisine there is a dish similar to goulash. It's called "meat stew". But if the Hungarian version is prepared according to all standards from the pulp, then the rules for making stews allow you to make it from meat on the bone. Usually such food is served with mashed potatoes, pasta, rice, buckwheat porridge. You can use a salad of fresh vegetables as a side dish.

Meat and vegetables are not just tasty, but also a healthy combination of products. All nutritionists recommend eating meat with vegetables, and not with carbohydrate side dishes.

To prepare beef goulash, it is very important to choose high-quality meat. Veal is best because it is soft, tender and does not require long heat treatment. To determine the freshness of the product, it is enough to evaluate its appearance, smell. Quality meat will have a pleasant scarlet color. After pressing with a finger on the pulp, there should not be a hole left. Fresh product has a pleasant smell. Only from such meat can you make a good goulash and tasty feed your family members and guests of your home.

The classic recipe involves the use of tomato. You can diversify the dish and add mushrooms, bell peppers, carrots, eggplants and other vegetables to it. First of all, meat is prepared, after which tomato and broth are added to it, thanks to which goulash is obtained with gravy. In order for the pieces of beef to turn golden in color, you must first fry them in a pan with the addition of a small amount of bacon and onions.

Salt and spices should be added in the second half of cooking. Some seasonings are generally better to put at the end, so that they better give off the flavor of the goulash. It is necessary to salt the meat before adding liquid, that is, tomato and broth, then goulash with gravy will turn out excellent.

A properly prepared dish will surely please everyone who tries it. In addition, it can be made on the basis of several days, then to quickly warm up. Thus, goulash is a food that saves you time spent in the kitchen.

Quick Goulash Recipe

This recipe has many benefits. These include the speed of preparation and a small amount of ingredients. If you take veal, you can make a thick soup in just one hour. Beef requires about an hour and a half. Otherwise, it will be tough.

So, you need to take the following ingredients:

• 2 kilograms of beef or veal;
• 2 onions;
• 0.5 kilograms of fresh tomatoes;
• 3 cloves of garlic;
• 100 grams of butter;
• vegetable oil;
• salt and spices.

First you need to remove all films and fat from the meat. It should be understood that beef fat is very unhealthy due to its high cholesterol content. To make meat with gravy delicious, you need to properly cut it. We recommend cutting the beef into thin, long pieces. Separately, peel and finely chop the onion.

Goulash must be cooked in a large frying pan with high sides, or in a saucepan. It is necessary to put the pan on the fire and pour vegetable oil. When it warms up, you need to add butter. This will allow you to fry the beef very tasty.

After that, as the recipe provides, it is necessary to fry the onion until transparent. Then the meat is laid out in the pan and fried until golden brown. When the meat acquires a pleasant shade, it is necessary to add boiled chilled water to the dish so that it covers the beef, and simmer for 40-60 minutes. If the water evaporates, you can add liquid during the boiling process.

While the meat is stewing, it is necessary to cook a tomato from a tomato. If you do not have a juicer available, you can use the most ordinary grater. If you use store-bought tomato juice, it won't taste as good. Further, as the recipe says, it is necessary, using a press, add garlic, a pinch of salt and black pepper to the tomato. When the beef is ready, you need to add a tomato to it and simmer the mixture for about 20 minutes. If you plan on eating meat with gravy the next day, it's best to finish the cooking process in a saucepan rather than a frying pan. This will allow you to properly store food in the refrigerator.

At the final stage, you need to add spices. Be sure to use paprika, black and red pepper, bay leaf, basil and other seasonings to your taste. Before serving, it is necessary to remove the bay leaf from the dish so that it does not make the goulash bitter.

This recipe is universal. It can be diversified, for example, by putting mushrooms, bell peppers, carrots in goulash. And you can add potatoes to make a full meal.

How to cook goulash with veal and mushrooms

The following recipe is a delicious way to cook young veal. This type of meat goes very well with mushrooms. According to this recipe, meat is also obtained with gravy. You need to take the following ingredients:

• 1.5 kilograms of veal;
• 700 grams of mushrooms;
• 150 grams of sour cream;
• 100 grams of butter
• 1 onion;
• salt, spices.

The meat should be cut into small pieces and start frying it in a large frying pan in vegetable oil with the addition of water. Separately, you should cut the mushrooms into slices and fry them in two oils - butter and vegetable. When the excess moisture from the mushrooms evaporates, it is necessary to add finely chopped onion 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.

Many people like goulash with thick rich gravy more than regular goulash in thin sauce. And it’s not difficult to prepare it at all, just a couple of additional steps. We offer you a recipe for goulash with gravy, which can be prepared from both pork and beef.

Ingredients:

Meat (pork or beef)– 600-800 grams

Bulb onions- 75-100 grams (1-2 small onions)

Carrot- 80-100 grams (1 piece of medium size)

Wheat flour- 1-2 tablespoons

Sour cream- 1 tbsp.

tomato paste- 1-2 tablespoons

Spices: salt, ground black pepper, bay leaf, dill (optional).

How to cook goulash with gravy

1. Peel and grate the carrots (cut into strips or cubes).

2 . Peel and chop the onion.

3 . Defrost the goulash meat and remove the veins. By the way, when buying frozen meat, be sure to pay attention to the color of the ice. If it is pink, it means that the meat has been frozen twice and may be harmful to health.

4 . Cut the meat into small pieces (1-1.5 cm). Softer and more tender goulash is obtained from pork tenderloin, shoulder blades and neck. Beef is less fatty, so in order to make beef goulash soft, the meat needs to be cooked a little longer (1-1.5 hours) than pork.

5 . Put carrots and onions in a hot frying pan with vegetable oil and fry a little. Then add meat and spices (except salt), mix.

6 . Fry the meat with carrots and onions over high heat for about 10 minutes, stirring regularly. This is done so that the meat, having absorbed the aroma of vegetables, seals it inside along with its own juices. In the future, the goulash will turn out juicy and tender, because when stewing, all the juices will be inside each piece.

Add 1-1.5 cups of water, reduce the heat to a minimum and cover with a lid. Simmer the goulash until the meat is tender, about 30-60 minutes.

7 . In the meantime, prepare the gravy for the goulash. Mix half a glass of cold water with flour and sour cream. Add tomato paste as desired.

8. When the meat is ready, you need to pour the sauce for gravy into the pan in a thin stream, constantly stirring. Now it's time to salt. It is advisable to salt the goulash at the very end of cooking, then the meat will be softer.

9 . Simmer until thickened for 5-10 minutes. Add greens (optional).

Delicious goulash with gravy is ready

Bon appetit!

Goulash

Such a dish as goulash came to us from Hungary, however, a little modified. Goulash is generally a traditional Hungarian soup, necessarily in the composition, which includes meat. Even from the name of the soup, and it translates as "meat dish" - literally, it is already clear what main ingredient is needed to prepare it. Goulash, by its nature, is a rich and very thick soup, which was necessarily cooked over an open fire in a large cauldron, the food of shepherds grazing cows, so veal or beef is also needed in the traditional Hungarian goulash recipe. And already in the domestic expanses, the dish was transformed into an excellent hot meat dish with gravy, which can be garnished with pasta, and any porridge, and boiled, stewed potatoes.

Traditional soup recipe - goulash:

• Boneless meat, veal or beef pulp.
• Salo bacon.
• Potato.
• Onion.
• Pepper is sweet paprika.
• Tomato paste or fresh tomatoes, boiled for a few minutes in boiling water.
• Flour.
• Greens were already used in later versions of the recipe - parsley.

The dish was prepared in the field, so it was fragrant and incredibly rich, nutritious, which was necessary to get enough before the shepherd's work for the whole day. So, two dishes are needed: a frying pan or a smaller cauldron, as well as a large cauldron, in which everything is brewed and reached its readiness.

It is necessary to fry potatoes on bacon fat, slowly adding steamed tomatoes or tomato paste to it. While the potatoes are boiling in the tomato, paprika is added, a little water. Everything boils and cooks until half cooked, now the most important thing is falling asleep flour. It is necessary to put flour in a thin stream, stirring so that the potatoes do not stick to the bottom of the cauldron. Now you need to have all the products completely ready.

The cauldron, in which goulash soup will be prepared, must be put on fire, having drawn water into it. Put potatoes with tomatoes and flour there, cook.

Now you need to fry the meat in pieces, adding onions to it. No other fat was used. On high heat, meat with onions reached readiness, became ruddy and golden. Add the meat to the soup, cook until thickened, stirring constantly. Now the products are stewed together, absorbing juices and aromas, which will eventually please any stomach.

This is the kind of food, tasty and fragrant, that the Hungarians ate. Now goulash is rarely used as a soup, but even today there are an incredible number of variations on the theme of goulash and its excellent, varied recipes. True, now it is increasingly being called the familiar and closer word to us - meat stew.

Varieties and variations of goulash

Now there are so many goulash recipes that this dish can go to any table, for everyone: both a meat-eater and a vegetarian, both a dieter and a fan of fatter food, both for a child and an adult. You can cook goulash in a cauldron and in a pan, a saucepan on the stove or in a container in the oven, microwave, steam and slow cooker. Goulash can also be cooked in bread, served as a first, second course and snack. As the hostess would like.

• Pork goulash with gravy.
• Beef and veal goulash with gravy.
• Goulash from chicken and other poultry.
• Mushroom goulash.
• Soy goulash.

Although the word goulash itself encourages us to put meat in it, resourceful housewives use what is at hand, products that are more suitable and liked by the household.

The best goulash recipes

What is mushroom goulash worth, which does not include meat, there is not even a hint of meat products. This dish is perfect for people who do not eat meat.

Mushroom goulash, vegetarian: Ingredients

• Champignons large - 700 g
• Carrots - 3 pcs.
• Onion - 2 pcs. It is better to choose large onions, so it tastes better.
• Flour - 150 grams
• Sweet pepper, Bulgarian - 1-2 pcs. It all depends on the size, the larger the fruit, the better. It is preferable to use red, it is both sweeter and looks very beautiful in the dish.
• Tomato paste - 5 tbsp. l. As for pasta: you can choose according to your own taste, the one that you use more often. Very tasty tomato sauces, especially sweet and spicy.
• Tomatoes - 5 pcs. If there is no pasta, or tomatoes are more to your taste, take them. True, you have to use more seasonings.
• Salt, black pepper, basil, ground paprika, a mixture of herbs - whatever you like.
• Sunflower oil - for frying.

How to cook mushroom goulash

You need a large deep frying pan, cauldron or pan. We cut all the ingredients into large squares, pour over the tomatoes with boiling water and remove the skin from them (if you use them). In a frying pan, you need to simmer the onion over low heat, then put the carrots. It is unnecessary to make a big fire, since the vegetables are cut into large pieces, but we don’t need them to be raw in the middle and burnt on the outside.

Pepper can be added to carrots and onions when the vegetables are already a little spiced. Stir and cover. Now you can add mushrooms, just mix everything, you can add a little oil and make the fire a little more. Stew the mixture of vegetables for 15 minutes, and then put the pasta or tomatoes, mix, add seasonings. Fill with water after 20 minutes.

After 10 minutes, you can add a little more water and pour in the flour, stirring constantly, without leaving the goulash unattended. Now put the minimum fire, slightly open the lid. After 30 minutes, the dish is ready.

Veal or beef goulash with gravy and vegetables: Ingredients

• Beef pulp - 500 grams. Choose the pulp carefully, as this determines how juicy the meat will be. The back part fits perfectly, the shoulder blade is just as good.
• Fat - 200 g
• Onion - 3 pcs.
• Egg - 1 pc.
• Tomatoes - 4 pcs.
• Potato - 5 pcs.
• Garlic - 6-7 teeth.
• Sweet pepper, Bulgarian - 2 pcs.
• Ground paprika and salt, black peppercorns and cumin.
• Flour - 150 grams.
• Parsley greens - 1 bunch.
• Walnuts - 7 pcs. kernels.

How to cook goulash with vegetables

The lard should be cut into small squares and put in a frying pan, put on a small fire. When the fat is already melted, add the onion cut into half rings - stirring, fry until golden brown.

Cut the meat into small squares. Mix the seasonings in a bowl and rub the meat well with them. Put the prepared beef in a saucepan and fill it halfway with water, put on medium heat.

The potatoes should also be cut into cubes, and after 30-40 minutes put to the meat, without stirring. Then the mode of sweet peppers in cubes, after 20 minutes, adds to the pan to the meat and potatoes. If the water boils away, add another half cup.

Now cut the tomatoes into thin slices. Put them in a saucepan with meat and vegetables, fill everything with water, cover with a lid and leave to simmer over low heat, stirring the ingredients occasionally.

Now we will make the so-called dumplings. It is necessary to pour flour into a bowl, add crushed garlic egg. Salt everything, put finely chopped parsley, mix until a homogeneous dough is formed. Now make small balls. To keep the dough from sticking to your hands, soak your hands in cold water.

20 minutes before the goulash is ready, put the dumplings, mix gently. The balls will be ready 5 minutes after dipping. Cover and let the goulash brew for about 1 hour.

Chicken goulash with gravy: Ingredients

• Chicken fillet or brisket - 1 kg.
• Garlic - 1 head.
• Carrot - 3 pcs.
• Onion - 2 pcs.
• Fatty sour cream (not cream) - 200 g.
• Tomato paste or tomato sauce - 3 tbsp.
• Salt, bay leaf and ground black pepper.
• Flour - 2 tbsp. l.
• Sunflower oil or lard for frying - if you want a tender dish, take vegetable oil, if more saturated - lard.

How to cook chicken goulash with gravy

Like any other dish, goulash should be prepared by cutting the ingredients. Take a fillet or breast, rinse and remove the film, if any. Now cut the bird into small pieces, and fry it for 5 minutes over high heat in lard or oil. In the meantime, the mode of carrots with onions - circles or squares, as you like more.

When the chicken has already begun to brown, put the chopped vegetables in the pan, reduce the heat, add oil if necessary. As you know, carrots are very fond of oil, so it can be quickly absorbed.

Now take the tomato sauce and mix it with seasonings and sour cream, add all this to the pan 20 minutes after laying the vegetables. Mix everything, make a small fire and gradually add flour, mix again and cover with a lid.

After 15 minutes, add water to cover all the ingredients to the top. Mix everything, cover again. Simmer, stirring occasionally so that the flour does not burn. Add bay leaves 20 minutes before done. Chicken goulash cooks faster than any other, the main thing is to stir and turn it off in time so that the meat does not become too dry and bland.

Pork goulash, original: Ingredients

• Pork - 700 grams. For goulash, the neck is most suitable.
• Soy sauce - 5 t.l.
• Onions (you can use regular white onions, but it is better to buy leeks). - 2 pcs.
• Salt, cinnamon, sugar and pepper, ground ginger.
• Flour or starch - 3 tbsp.

How to cook goulash with soy sauce

Heat half a glass of water in a saucepan and melt the sugar in it. Pour in sunflower oil and heat everything to a boil, stirring. Put the onion there, fry over medium heat. Put in all the seasonings.

Cut the meat into cubes, rinse. Add to the mixture with seasonings and onions, the fire is strong. Fry for 10 minutes, stir, do not reduce the fire. After 10 minutes, pour in soy sauce and water (so that the meat is completely covered). Make the fire small, cover with a lid, let it simmer for 40 minutes.

After the required time, add flour. If using starch, dilute it in half a glass of water. Add to meat, stir constantly. Goulash will be ready in 30-40 minutes.

A few cooking tips:

• If you are cooking pork or beef goulash, add a little cognac or red wine with the carcass. So the meat will be much juicier and softer. You can also marinate the pieces before cooking in mineral water.
• Before stewing the meat, be sure to fry for a few minutes until crusty. So it will not be soft, but it will retain its aroma.
• It is better to put salt at the end of cooking, so the meat will be soft, and not bland and hard.