Delicious meat goulash. Delicious pork goulash

Everyone knows that goulash is the national dish of Hungarian cuisine, the old recipe has spread all over the world and acquired a whole sea of various variations. Our compatriots in early childhood try beef goulash with gravy, the recipe with a photo of which we are just going to offer you. After all, beef goulash has been (and still is) on the menu of children's institutions for many decades. The dish is essentially dietary - low-fat, without hot spices. Pieces of lean meat stewed until tender and gravy thickened with flour. You probably already remembered how you ate goulash in kindergarten. Perhaps with an appetite. Although I remember some chubby preschoolers turning up their noses at him at times, picking their gravy warily, first-graders attacked the beef goulash like a pack of hungry wolves. And in my student years, if goulash was found on the menu, then the day began to seem like a holiday. I well remember those moments when you stand in the dining room at the end of a hefty line and experience some excitement: they will not sort out all the goulash before you get to the serving counter. Of course, I do not urge you to reproduce the nostalgic goulash recipe exactly. We will have a more refined dish - by adding fragrant spices: ground pepper, dried garlic, bay leaf. But the principle of cooking will reproduce the same one, familiar and beloved from childhood. Let's get straight to the point without further ado.

Ingredients:

Beef - 500 g
Carrot - 1 medium
Onion - 1 medium sized head
Vegetable oil - for frying
Salt - to taste
Ground pepper - 1 pinch
Dried garlic - 1 pinch
Bay leaf - 2-3 pieces
Tomato sauce or paste - 2 tablespoons
Flour - 2 tablespoons
Water - 1.5 cups
Greens - to taste

How to cook beef goulash with gravy (classic recipe)

1. Cut the beef into oblong sticks. A little tip for cooking goulash: if you are using frozen meat, do not completely thaw it. So that the meat can be cut into thin pieces without problems and effort, it is desirable that it be slightly frozen.

2. Heat a little vegetable oil in a pan (you can use sunflower or olive oil). Lay the beef cut in a frying pan. In time, fry the meat pieces for 5-7 minutes over high heat, turning over so as not to burn. Then the fried meat must be transferred to a cup.

3. Pour about 2-3 tablespoons of vegetable oil into the pan to fry the onion in it, cut into half rings. Pass the onion for 3 minutes, and then add wheat flour to it, mix and continue frying for 2-3 minutes.

4. Return the meat to the pan to the onion. Add all aromatic spices. You can use your favorites too. Salt.

5. Pour in water.

6. Of the vegetables, we still have carrots. We rub it on a coarse grater. We will not fry the carrot, we immediately put it in goulash. Stew everything under the lid for about 40-50 minutes, depending on the quality of the beef. Periodically mix meat pieces with vegetables. You may need to add some more water.

7. Check the readiness of the meat. If soft, add tomato sauce to the pan (you can also use ketchup or pasta) and chopped fresh herbs. Simmer another 10 minutes.

That's all. Goulash can be served with any side dish. Especially delicious with pasta.

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.

Beef goulash is familiar to many from childhood. This is a hearty dish with a wonderful aroma that goes well with any side dishes.

Beef after cooking is soft, and its aroma will not leave anyone indifferent.

Of course, cooking will require effort, but as a result, you will make a hearty lunch or dinner.

After all, it's worth the effort! And in this case, the following methods of cooking beef goulash with gravy will help.

Beef Goulash with Gravy: A Classic Recipe

Ingredients	Quantity
Beef pulp -	1 kg
Bulb onions -	2 pieces
Carrot -	1 piece
Tomato with a thick consistency -	2 large spoons
Sour cream -	120 ml
Flour or starch powder -	70 grams
Water -	half liter
Vegetable oil -	for roasting
Salt -	to your taste
Ground black pepper -	half a teaspoon
Cooking time: 120 minutes	Calories per 100 grams: 130 kcal

How to do:

We wash a piece of beef meat, remove films, veins and excess fat;
We cut the beef into small sticks 1.5-2 cm;
Pour vegetable oil into a container made of a metal base with a thick bottom and place it on gas;
Lay the meat slices on the heated oil and fry for 15 minutes;
Next, close the lid and fry the meat;
We clean the peel from the onions and cut into small pieces;
We clean the carrots, wash them, cut them into slices;
While we cut vegetables, the meat was fried to a delicious crust. Pour vegetable slices to it, mix and leave to fry for 10-15 minutes;
Next, season all the ingredients with spices, sprinkle with black pepper, do not add salt yet. Pour a glass of hot water. Water should cover all components, so if it is not enough, you can add more;
As soon as the goulash begins to boil, reduce the heat and leave to simmer;
After an hour, you can taste the meat for readiness. We take out a piece and cut it. The meat should break up into fibers, but have a slightly rigid structure. If it is hard and looks like rubber, then add 2 large spoons of vodka or cognac to the goulash and leave to cook for another 50 minutes;
Next, we make the gravy. Put sour cream, flour and tomato in a bowl;
Pour all the ingredients with a glass of water and mix well;
Then pour the gravy to the goulash, add salt and mix well;
Boil goulash with gravy for 10-15 minutes, the gravy should thicken. Turn off the fire and you can serve with a side dish.

How to cook a delicious meat dish in a slow cooker

What will be needed:

700 grams of beef meat;
Two onion heads;
One bell pepper;
One carrot;
120 grams of tomato paste;
80-100 ml of sour cream;
Glass of water;
1 large spoon of flour;
Parsley - 50 grams;
Vegetable oil;
Table salt to your taste;
Black ground pepper - to your taste;
Some spices.

What is the calorie content in 100 grams - 130.

How to cook beef goulash with gravy:

Rinse the beef under cold running water, clean it of dirt, remove all films and veins;
Cut the meat into small squares;
We set the “Frying” mode, pour a little oil into the multicooker container and spread the beef. Leave to fry for about 20 minutes, do not forget to mix;
We clean the skin from the bulbs, cut into cubes;
Rinse the pepper, cut off the stalk with seeds and cut into small squares;
Pour pieces of onion and pepper to the meat, stir and leave to fry;
We clean the carrots from the skin and grind into large chips. Throw in a slow cooker and fry with the rest of the ingredients;
Next, prepare the sauce. Pour sour cream into a cup, add flour and tomato paste to it;
Add water and stir with a whisk until smooth;
Pour the sauce over all the components in the slow cooker, set the “Stew” program and simmer for an hour and a half;
Rinse the parsley, cut into small pieces;
After the beep of the multicooker, we fall asleep greens, cover the lid and leave for 15 minutes.

How to make delicious beef goulash with Hungarian gravy

What is needed for cooking:

A kilogram of beef meat;
Large tomatoes - 6 pieces;
Onion - 6 heads;
250 ml dry red wine or tomato juice;
150 grams of ground paprika;
280 ml of meat broth or water;
Garlic cloves - 2-3 pieces;
Parsley - 5-6 branches;
Vegetable oil;
2-3 sprigs of thyme;
Salt - to your taste;
Ground black pepper - 0.5 tsp.

The cooking time is 2 hours.

The calorie level in 100 grams is 135.

How delicious they are! Words can not describe - try to cook yourself.

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Let's start cooking:

We wash the piece of beef, remove the film. Cut into large slices;
We put a cauldron on the fire, pour vegetable oil and warm it up. We spread the pieces of meat on the heated oil and fry, it is desirable to reduce the fire, otherwise the pieces will burn;
We clean the onions from the skin and cut into half rings. We fall asleep to the meat, stir and fry;
We rinse fresh tomatoes, make cross-shaped incisions on the surface and put them in hot water for 5 minutes;
Next, remove the skin from the tomatoes, cut the pulp into 4 parts and put in a cauldron to fry with the rest of the ingredients;
Peel the garlic cloves and cut into slices;
Sprinkle generously with paprika, spread the chopped garlic, season with thyme sprigs, add salt and season with black ground pepper. We reduce the fire and leave to stew;
After 20 minutes, pour everything with a glass of wine and a glass of broth, cover the lid and leave to cook for an hour;
Then turn off the fire and remove from the stove.

Beef goulash is the perfect treat for a family dinner. It will be a great addition to potatoes, cereals or vegetables.

The meat comes out tender, juicy and flavorful. If you want to surprise your loved ones and feed them a hearty lunch, then this dish will come in handy!

Goulash with gravy is the most delicious meat dish. Tender juicy meat in a fragrant meat sauce. It is prepared in different ways: from beef, pork and even chicken with different vegetables and paprika. Arguing about which recipe is the most correct is not a grateful thing, so I’ll just present you the best and simple recipes for delicious goulash, and you yourself choose the one that you like best, although they are all good!

Beef goulash with gravy - recipe with photo - step by step

There are many recipes for making beef goulash with gravy, you can endlessly argue about which one is right, but why? The most important thing is that the goulash is delicious! I have known this goulash recipe since childhood - my mother always cooks this way, that's why I cook it this way, and for me goulash cooked according to this recipe is the most delicious. It has its own characteristics and secrets.

I cook goulash without vegetables = bell peppers and potatoes, so there are few ingredients in it - and the taste is rich - meaty. You can add tomatoes - if desired. easier to add.

Products:

500 g beef
1 medium onion
2 table spoons of flour
2 glasses of water
2 table. tablespoons tomato paste or mashed tomatoes
Salt, pepper to taste
Vegetable oil for frying

Goulash is dearly loved by everyone: both adults and children, just like or.

Beef goulash recipe with photo:

Goulash can be cooked either in a deep cauldron or a thick-walled saucepan, or in tandem = a frying pan plus a saucepan.

Step 1. Rinse the beef well to remove the veins and films, if any. In general, it is believed that goulash should be prepared from beef tenderloin. Cut the meat into cubes or sticks.

Step 2. Peel and chop the onion

Step 3. Heat the pan and fry the beef with onions in vegetable oil over high heat for 7-8 minutes

Step 4. Transfer all the contents of the pan to a saucepan, salt, pour water so that it completely covers the meat with onions and it is better that it be more, somewhere by 2-3 cm, because. when cooking, part of it will still boil away and you will get less tasty gravy. You can pour water at your discretion - suddenly you really like gravy, but the main thing is not to overdo it so that the taste is rich and meaty.

We put the pan on the fire - cook somewhere for 60-70 minutes.

Step 5. While the goulash is being cooked, it is necessary to process the flour, which gives the goulash the desired thickness and pleasant taste.

Of course, you can put flour in goulash just like that - that's so white and beautiful. But the color, taste and texture that it gives to goulash are not particularly encouraging, at least I do not like this.

And, in my opinion, white flour gives goulash taste, some dubious. Therefore, for goulash, I fry flour.

Everything is very simple: we take a frying pan, put it on fire, heat it, pour wheat flour into a DRY frying pan (WITHOUT OIL) and fry it until golden brown with CONSTANT stirring.

Immediately turn off the heat and transfer the flour to a jar or plate, otherwise it will burn while the pan cools. The amount of flour that you put in goulash depends on the amount of water, i.e. broth. Therefore, we usually fry the flour with a margin, and transfer the leftovers to a glass jar with a lid for the next preparation of goulash, this is over if you cook it more than once a year.

Fried flour gives beef goulash not only thickness, but a very pleasant piquant taste, unlike ordinary flour.

The flour is ready, we try the meat, if it’s harsh for your taste, cook it a little more.

Step 6. Salt the goulash to your liking. Add tomato paste or pureed tomatoes (optional).

Step 7. We put the fried flour in the beef goulash 7-10 minutes before the readiness, i.e. there is no point in cooking flour in goulash for a long time. Usually enough 2-2.5 table. tablespoons of flour, but everyone likes different thicknesses of goulash, so you can put a little more and less - be guided by your taste.

Step 8. You can take any pepper - peas or ground. If you use black peppercorns for goulash, put it 15-20 minutes before it is ready. Ground black pepper can be put 3-5 minutes before the goulash is ready.

That's all the secrets!

Delicious, fragrant beef goulash with gravy is ready! Ideal to serve goulash with, with or.

Enjoy!

Goulash can be cooked in a slow cooker and in nature - in a cast-iron cauldron on a fire - the taste will be awesome, because everything tastes better in nature!

Bon appetit!

A simple pork goulash recipe - video

Even a novice hostess can cook this simple recipe for delicious goulash - everything is simple and affordable .. All the subtleties of cooking in this video:

Chicken goulash (beef stroganoff) with gravy - chicken fillet recipe

Delicious chicken fillet goulash is prepared simply and quite quickly. It turns out tender and fragrant, because. chicken meat cooks very quickly.

Products::

Chicken breast fillet - 500 g
Tomatoes - 300-400 g.
Carrot - 1 pc.
Bulb - 1 pc.
Flour - 1 tbsp.
Sour cream - 2-4 tbsp.
Garlic - 2-3 cloves
Salt - 1/2 tsp
Black pepper - to taste
Vegetable oil - 3-4 tbsp.

Cooking step by step:

Cut the chicken fillet lengthwise, cover with cling film and beat off.

Sliced chicken meat

Peel and chop the onion, put in a cup and add flour, mix

Wash the tomatoes, cut in half and rub on a coarse grater or chop in a blender.

Pour vegetable oil into a thick-walled pan or cauldron, put chopped meat

Fry it until the liquid evaporates and a light blush is about 5-7 minutes.

Then add chopped onion mixed with flour and fry for 2-3 minutes

Add grated carrots, fry for another 2-3 minutes

Adding tomatoes

Mix everything well and only now add spices and salt:

Black ground pepper to taste. You can add chicken seasoning at this stage if you wish.

Pour 200 ml of water and simmer until carrots and onions are cooked, about 5-7 minutes, stirring occasionally so as not to burn

Add 3-4 table. spoons of sour cream

Pass through the press 3-4 cloves of garlic and add the sauce

Stir and boil for a couple more minutes and turn off. Chicken goulash with gravy is ready.

As a side dish for chicken goulash, pasta, crumbly buckwheat porridge, rice with vegetables or mashed potatoes with milk are perfect.

Garnish the incomparable second with cucumber slices or tomato slices and enjoy a great dinner!

Bon appetit!

Delicious pork goulash

Products:

For 1.5 kg of pork (not fatty)
300 ml tomato sauce (can be replaced with tomato paste with tomato dressing)
onion 2 heads (large)
salt 1 tsp
bay leaf and spices for meat (without salt spices)
water to the desired consistency - about 1 liter of water.
70 ml vegetable oil

Cooking step by step with photo:

Pork should be taken not fatty and cut into pieces

Pour vegetable oil into the cauldron, put the pieces of pork

Fry the meat in oil in a cauldron until lightly browned.

Peel the onion, wash and chop it the way you like best, add it to the pork and lightly fry it

After that, add tomato sauce or mashed tomatoes

Then we put spices with bay leaf and water.

Cook with the lid closed over medium heat until the meat is cooked.

Sprinkle with herbs when ready.

Delicious, fragrant pork goulash is ready! Bon appetit!

The most delicate goulash - a recipe for a slow cooker

A slow cooker in the kitchen today is the first assistant for the hostess; you can cook any dishes and even pastries in it. Goulash in a slow cooker can be cooked very tasty and satisfying = - here's a video recipe for you:

Proper Hungarian goulash - recipe with photo

This goulash will win you over from the first spoon - it's amazing. Delicious and delicate with paprika flavor, thick and bright will not leave anyone indifferent. This is the perfect recipe for delicious homemade goulash.

To make Hungarian goulash you will need

Beef (brisket or shoulder part) 600 g
Potato 600 g Bulb onion 200 g
Fresh tomatoes (mashed) 50-100 g
Sweet pepper - 200-400 g (optional)
Dried Hungarian paprika - 2-3 heaping teaspoons
Salt. Chipette dough (goulash paste)
Premium wheat flour - 200 g
Egg 1 pc
Salt 1/4 teaspoon
Water 1-2 tablespoons

Recipe:

Wash and chop the onion. Heat oil in a pan and add onion

Fry it in oil until golden brown, it will become caramel-sweet

Cut the meat into cubes and put on the onion

Immediately put salt and plenty of dried paprika

The meat should be fried a little over medium heat.

Now you need to cook it over low heat, add water during the cooking process, when it will gradually boil away. The meat should not be in a hurry, it should become very soft and tender and be saturated with the aroma of the broth. While it is cooking, you can make goulash noodles. Yes, noodles are added to Hungarian goulash, it is called a cap, which you can make yourself, the dough recipe for it is very simple: flour, salt and an egg.

Kneading a very stiff dough

Knead and cover with a film, let it lie down for about 15 minutes. During this time, the gluten will swell and the dough will become more elastic.

Now you need to peel the potatoes and cut them into cubes so that their size matches the pieces of meat

Add to goulash. Mix everything and cook until the potatoes are ready.

In the meantime, we put a pot of water to heat up, so that later we can cook our pasta (chepetka) in it, make a paste, roll out the dough 4 mm thick, and then cut into cubes with a knife

As soon as the water in the pan boils, cook the noodles in it.

When the potatoes are almost cooked, add the mashed tomatoes. Be sure to wait until it is cooked, as the tomatoes contain acid from which the potatoes turn glassy and the cooking time will increase very much.

If you cook Hungarian goulash in winter, when there are no sweet tomatoes, then add a little (1 teaspoon) sugar and the taste of goulash will be softer and more tender.

At the next stage, add juicy and beautiful sweet peppers. Cut it into strips and add to the goulash.

It is not necessary to cook pepper for a long time literally 3-4 minutes,

Add chepetka (noodles, pasta),

Mix, turn off. The perfect Hungarian goulash is ready!

Bon appetit!

The perfect Hungarian goulash is ready!

Delicious and fragrant with a rich broth thanks to vegetables and potatoes with the taste and aroma of paprika is ready!

Bon appetit!

That's all for today! Cook with pleasure and share your impressions in the comments. Subscribe to new recipes to always be up to date with the news of the site Delicious food

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

Pork goulash recipes with gravy with photos step by step

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

Delicious meat goulash. Delicious pork goulash

How to cook beef goulash with gravy (classic recipe)

Ingredients:

How to cook goulash with gravy

Delicious goulash with gravy is ready

Bon appetit!

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Pork goulash recipes with gravy with photos step by step

Menu:

How to cook pork goulash with gravy

Ingredients:

Cooking:

Ingredients:

Cooking:

Pork goulash recipe with gravy

Ingredients:

Cooking:

Video - Pork goulash with gravy (how to cook)

How to cook goulash

Ingredients:

Cooking:

pork goulash recipe

Ingredients:

Cooking:

If you have any questions or suggestions, write in the comments.

Video - Pork Goulash

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