Pork goulash with gravy. How to cook beef goulash with gravy: step-by-step recipe, cooking tips When to add flour to goulash

It is believed that goulash was once invented by Hungarian chefs in order to feed a large company with one single dish. But the dish turned out to be so versatile and tasty that today it has spread throughout the world.

There are a huge number of recipes that suggest stewing beef with various vegetables, mushrooms and even sweet dried fruits. To make the gravy even tastier, you can add tomato, sour cream, cream, cheese and, of course, flour as a thickener.

But culinary experts advise starting to prepare beef goulash by choosing the “right” meat. It is preferable to take the pulp from the shoulder, hind leg or tenderloin. The meat should be of a beautiful color, without streaks or other flaws.

The beef itself, unless it is the meat of a young calf, requires a long stew, so you will have to be patient and choose a container with a thick bottom. Everything else depends on the chosen recipe and your skill.

Beef goulash - classic recipe with video

It's always better to start with traditional cooking methods. A step-by-step recipe and video will help you understand the secrets and mysteries of goulash. Using the basic recipe, you can experiment with any suitable ingredients.

• 500 g beef;
• a pair of large onions;
• vegetable oil for frying;
• 1 tbsp. flour;
• 3 tbsp. tomato;
• a pair of bay leaves;
• salt, pepper to taste;
• a pinch of dry basil;
• fresh greens.

Preparation:

1. Cut the meat into small cubes or cubes. Heat vegetable oil in a frying pan and fry the beef, stirring occasionally, until golden brown (about 5 minutes).
2. Cut the onion into half rings. Add to the meat and fry for another 5-6 minutes.
3. Sprinkle the contents of the frying pan with flour, add lightly salt, add tomato, bay leaves and basil. Stir, pour in about 2–2.5 glasses of water or broth.
4. Simmer on low gas under the lid for at least 1–1.5 hours.
5. About 10 minutes before the end of the process, add salt to taste and generously pepper.
6. Before serving, add finely chopped herbs to the goulash.

Beef goulash in a slow cooker - photo recipe step by step

It’s even easier to make delicious goulash in a slow cooker. This type of kitchen appliance is specially designed for long-term simmering of products, which is especially true in the case of beef.

• 1 kg of beef pulp;
• 1 large onion;
• 2 tbsp. thick tomato;
• the same amount of flour;
• 2 tbsp. sour cream;
• salt and pepper to taste;
• a little vegetable oil.

Preparation:

1. Cut the beef into small pieces.

2. Select the “frying” or similar program from the equipment menu. Pour a little oil and add the prepared meat.

3. Once the meat has lightly browned and released its juices (about 20 minutes), add randomly chopped onion to the bowl.

4. Prepare the sauce separately by mixing tomato paste and sour cream. Add salt and pepper. Dilute to a liquid consistency with water (about 1.5 multi-cups).

5. After another 20 minutes, when the meat and onions are well fried, add flour, stir gently and fry for another 5-10 minutes.

6. Then pour in the tomato-sour cream sauce, throw the bay leaves into the bowl.

7. Set the “quenching” program for 2 hours and you can go about your business.

Beef goulash with gravy - a very tasty recipe

Traditionally, beef goulash is served with some side dish. This could be mashed potatoes, pasta, porridge. Therefore, it is very important that the dish contains a lot of tasty gravy.

• 600 g beef;
• 1 onion;
• 1 large carrot;
• 2 tbsp. flour;
• 1 tbsp. tomato;
• salt, bay leaf.

Preparation:

1. Cut the beef into cubes no larger than 1x1 cm. Fry them in hot vegetable oil until a small crust forms.
2. Coarsely grate the carrots and chop the onion as you like. Add vegetables to meat and fry for about 5-7 minutes while stirring.
3. Place all the ingredients in a thick-bottomed saucepan, add 0.5 liters of broth and simmer over low heat after boiling.
4. Quickly fry the flour using the remaining oil using a spatula.
5. Add the tomato, bay leaf and pour in the broth (about another 0.5 l). Cook the tomato sauce over low heat for about 10–15 minutes.
6. Pour it over the meat and continue to simmer everything together until fully cooked.

How to cook delicious beef goulash

Goulash in appearance resembles a thick soup, which is especially tasty to eat with some kind of side dish. But a dish prepared according to the following recipe will fly away even with just some bread.

• 600 g meat tenderloin;
• medium bulb;
• 2 tomatoes or 2 tbsp. tomato;
• 0.75 ml water or broth;
• pepper, salt to taste.

Preparation:

1. Cut the tenderloin into bite-size pieces. Place them in hot oil in a frying pan and fry until the juice has evaporated.
2. At this point, add the quartered onion and fry while stirring for about 5 minutes until it turns golden.
3. Peel the tomatoes, chop into cubes and add to the meat. In winter, fresh vegetables can be replaced with tomato paste or even good ketchup. Stir and fry for another 5 minutes.
4. Pour in hot broth or water and stir well to combine the liquid with the other ingredients. Season with salt and pepper.
5. Turn down the heat and simmer for at least an hour, or better yet, an hour and a half, until the beef is soft and tender.

Hungarian beef goulash

Now is the time to move on to more complex dishes. And the first one will be a recipe telling you how to cook real Hungarian goulash with beef and potatoes.

• 0.5 kg potatoes;
• 2 onions;
• 2 carrots;
• 1–2 sweet peppers;
• 2 tbsp. tomato;
• 3 garlic cloves;
• 1 kg beef;
• 200 ml red wine (optional);
• 1 tsp each cumin, paprika, thyme, barberry;
• salt pepper;
• about 3 tbsp. vegetable oil.

Preparation:

1. Heat vegetable oil in a cauldron or thick-walled saucepan. Throw in the beef, cut into relatively large slices. Fry them on high gas for 6-8 minutes.
2. Add onion half rings and finely chopped garlic. Stir, fry for 5 minutes.
3. Next, add coarsely grated carrots and half rings of sweet pepper, as well as tomato paste. In summer it is better to use fresh tomatoes. Simmer for 10 minutes.
4. Add all the spices listed in the recipe and simmer over medium heat for 5 minutes.
5. Pour in wine (can be replaced with water or broth) and simmer under the lid for at least 15 minutes until the alcohol evaporates.
6. Peel the potatoes, cut them as desired and throw them into the cauldron. Add about another glass of broth or water to slightly cover all the ingredients, and simmer under the lid for an average of 20–25 minutes.
7. Season with salt and pepper, if you have it, add more fresh herbs and turn off after 5 minutes.

And now real Hungarian goulash from an experienced chef. which will reveal all the features of preparing this dish.

This goulash, in its preparation method and even in taste, resembles the legendary dish a la Beef Stroganoff. For greater similarity, you can add some mushrooms, and at the end grated finely hard cheese.

• 700 g beef;
• 1 large onion;
• 200 g sour cream;
• 2 tbsp. flour;
• salt and pepper.

Preparation:

1. Cut the beef fillet into long and thin strips.
2. Throw them into a hot frying pan with oil and fry until a light crust appears on the surface and the released juice has almost completely evaporated.
3. Add the onion half rings and cook, stirring regularly for another five minutes.
4. Season with flour, salt and pepper, stir until the dry ingredients are evenly distributed and blend into the sauce.
5. After 5-6 minutes, pour in sour cream and simmer for no more than 5-7 minutes under the lid. Serve immediately.

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

Sour cream- 1 tbsp.

Tomato paste- 1-2 tbsp.

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 . Thaw the meat for goulash 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 can be harmful to health.

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

5 . Place the 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 the vegetables, seals it inside along with its own juices. In the future, the goulash will turn out juicy and tender, since during stewing all the juices will be inside each piece.

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

7 . Meanwhile, 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, pour the gravy sauce into the pan in a thin stream, stirring constantly. Now it's time to add 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

A dish like goulash came to us from Hungary, albeit slightly modified. Goulash is generally a traditional Hungarian soup, which always contains meat. Even from the name of the soup, and it is translated as “meat dish” - literally, it is already clear what the main ingredient is needed for its preparation. 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, which is why the traditional Hungarian goulash recipe requires veal or beef. And already in our country, the dish was transformed into an excellent hot meat dish with gravy, which could be served as a side dish with pasta, any porridge, boiled or stewed potatoes.

Traditional soup recipe - goulash:

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

The dish was prepared in the field, so it was aromatic and incredibly rich, nutritious, which was necessary to fill up before the shepherd's work for the whole day. So, you need two vessels: a smaller frying pan or cauldron, as well as a large cauldron, in which everything was cooked until it was ready.

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

The cauldron in which the goulash soup will be prepared must be placed on the fire, filling it with water. Put potatoes with tomatoes and flour there and cook.

Now you need to fry the meat in pieces, adding onions to it. No other fat was used. Over high heat, the meat and onions were cooked through, becoming rosy and golden. Add the meat to the soup and cook until thickened, stirring constantly. Now the products are stewed together, absorbing juices and aromas, which will ultimately please any stomach.

This is the kind of food, tasty and aromatic, 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 called the familiar and closer word to us - meat stew.

Types and variations of goulash

Now there are so many goulash recipes that this dish can suit any table, for everyone: both a meat-eater and a vegetarian, a dieter and a lover of fattier foods, both a child and an adult. You can cook goulash in a cauldron and in a frying pan, a saucepan on the stove or in a container in the oven, microwave, steam and multicooker. Goulash can also be cooked in bread and served as a first, second course or appetizer. As the housewives wish.

• 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 they have on hand, products that are more suitable and liked by their household.

The best goulash recipes

Look no further than mushroom goulash, which does not contain 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

• Large champignons – 700 g
• Carrots – 3 pcs.
• Onion – 2 pcs. It is better to choose large onions, it tastes better.
• Flour – 150 grams
• Sweet pepper, bell pepper – 1-2 pcs. It all depends on the size, the larger the fruit, the better. It is preferable to use red, it is sweeter and looks very beautiful in the dish.
• Tomato paste – 5 tbsp. l. As for the paste: you can choose the one you use more often according to your own taste. Tomato sauces are very tasty, especially sweet and spicy ones.
• Tomatoes – 5 pcs. If you don't have pasta, or you prefer tomatoes, take them. True, you will have to use more seasonings.
• Salt, black pepper, basil, ground paprika, a mixture of herbs - whatever you like best.
• Sunflower oil - for frying.

How to cook mushroom goulash

You need a large deep frying pan, cauldron or saucepan. Cut all the ingredients into large squares, pour boiling water over the tomatoes and remove their skins (if you are using them). In a frying pan you need to simmer the onion over low heat, then add the carrots. There is no need to make a big fire, since the vegetables are chopped coarsely, and we don’t want them to be raw in the middle and burnt on the outside.

You can add pepper to the carrots and onions when the vegetables have already simmered a little. Stir and cover with a lid. Now you can add the mushrooms, mix everything, you can add a little oil and turn up the heat a little more. Simmer the mixture of vegetables for 15 minutes, and then add pasta or tomatoes, stir, add seasonings. After 20 minutes, fill with water.

After 10 minutes, you can add a little more water and add flour, stirring constantly, without leaving the goulash unattended. Now turn the heat to minimum and 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 will fit perfectly, the shoulder blade is also not bad.
• Lard – 200 g
• Onion – 3 pcs.
• Egg – 1 pc.
• Tomatoes – 4 pcs.
• Potatoes – 5 pcs.
• Garlic – 6-7 cloves.
• Sweet pepper, bell pepper – 2 pcs.
• Ground paprika and salt, black peppercorns and cumin.
• Flour – 150 grams.
• Parsley – 1 bunch.
• Walnuts – 7 pcs. kernels.

How to cook goulash with vegetables

The bacon should be cut into small squares and placed in a frying pan over low heat. When the lard has already melted, add onion cut into half rings - stir-fry until golden brown.

Cut the meat into small squares. Mix the seasonings in a bowl and rub the meat well. Place the prepared beef in a saucepan and fill halfway with water, place over medium heat.

The potatoes should also be cut into cubes and after 30-40 minutes added to the meat without stirring. Then the diced bell pepper mode is added to the pan after 20 minutes with the meat and potatoes. If the water has boiled away, add another half a glass.

Now cut the tomatoes into slices, thinner. Place 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. You need to pour flour into a bowl, add the egg and crushed garlic. Salt everything, add finely chopped parsley, stir until a homogeneous dough forms. Now make small balls. To keep the dough from sticking to your hands, wet your hands in cold water.

20 minutes before the goulash is ready, add the dumplings and stir gently. The balls will be ready 5 minutes after dropping. Cover with a lid and let the goulash steep for about 1 hour.

Chicken goulash with gravy: Ingredients

• Chicken fillet or breast – 1 kg.
• Garlic – 1 head.
• Carrots – 3 pcs.
• Onion – 2 pcs.
• Full-fat 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 delicate dish, take vegetable oil; if it is more saturated, use lard.

How to cook chicken goulash with gravy

Like any other dish, goulash should be prepared by chopping the ingredients. Take the 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, add carrots and onions - circles or squares, whichever you prefer.

When the chicken has already begun to brown, add chopped vegetables to the pan, reduce the heat, and add oil if necessary. As you know, carrots love oil very much, so it can be quickly absorbed.

Now take tomato sauce and mix it with seasonings and sour cream, add all this to the pan 20 minutes after adding the vegetables. Stir everything, turn the heat to low and gradually add flour, stir again and cover with a lid.

After 15 minutes, add water to cover all ingredients to the top. Stir everything and cover again. Simmer, stirring occasionally, to prevent the flour from burning. Add bay leaves 20 minutes before cooking. Chicken goulash can be prepared 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. The neck is most suitable for goulash.
• Soy sauce – 5 tl.
• Onions (you can use regular white onions, but it’s 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. Place the onion there and fry over medium heat. Add all the seasonings.

Cut the meat into cubes, rinse. Add to the seasoning and onion mixture over high heat. Fry for 10 minutes, stir, do not reduce the heat. After 10 minutes, pour in soy sauce and water (so that the meat is completely covered). Keep the heat low, cover with a lid, and let simmer for 40 minutes.

After the required time has passed, add flour. If you use starch, dilute it in half a glass of water. Add to meat, stir constantly. The goulash will be ready after 30-40 minutes.

Some cooking tips:

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

Pork goulash with gravy is one of the recipes for a meat dish that can be garnished with pasta or mashed potatoes. Pork goulash goes well with cereals - rice or buckwheat.

What do you think of pork goulash with gravy? Our family simply loves it, and my family often asks to cook it. I don’t mind: I always have the ingredients at home, the cooking method is incredibly simple, and the result is simply wonderful!

Many types of side dishes go with goulash. This dish looks very authentic served in bread. To do this, you need to buy small buns, cut off the flat top and remove the bread crumb. Pour the goulash into bread “plates”, add sour cream and garnish with herbs. Before serving, you can complement the treat with fresh vegetables. Try to cook, because you can’t miss such recipes!

Pork goulash with gravy: recipe with step-by-step photos

I offer you a proven classic recipe for pork goulash, loved by many. The best goulash with gravy you've ever eaten!

Ingredients:

• 500 grams of pork;
• 1 carrot;
• 1 onion;
• 2 table. spoons of wheat flour;
• vegetable oil;
• dill greens;
• ground black pepper, salt, seasonings for meat.

How to cook:

Heat a frying pan with oil over high heat.

Cut the meat into small cubes.

Transfer the pork to the pan.

Fry, stirring constantly, until a golden brown crust forms on each side of the piece.

Set the meat aside for now, and in another dry frying pan fry the flour until brown and add it to the pork.

Finely chop the onion, grate the carrots on a coarse grater, and sauté over medium heat.

When the vegetables are fried, become soft and change color, transfer them to the meat.

Pour water, add herbs, pepper.

Cover with a lid, reduce heat and simmer the goulash for one hour.

A few minutes before it’s ready, add salt and your favorite meat seasonings.

Wonderful goulash with thick gravy is ready!

Pork goulash recipe, like in kindergarten

I remember that in kindergarten goulash with pasta was one of my favorite dishes. I didn't need any persuasion to deal with him quickly. I'm sure it was the same for you. Remember the taste of childhood!

Children's diets use only lean meat, so for this recipe it is better to choose lean pork.

Ingredients:

• 600 grams of lean pork;
• 1 onion;
• 1 medium carrot;
• 1 table. a spoonful of canned tomato paste;
• 2 table. spoons of sour cream;
• 1.5 table. spoons of flour;
• 1.5 table. spoons of sunflower oil;
• 1 glass of water or broth;
• salt - to taste.

How to cook:

1. Wash the pork, dry it, remove veins and excess fat, cut into small cubes with a side of 3 cm.
2. Wash the carrots, peel and cut into strips or grate on a coarse grater.
3. Peel the onion and cut into quarter rings.
4. Place the meat in a single layer in a well-heated frying pan with vegetable oil.
5. Fry the pieces on all sides until golden brown, stirring constantly.

This way, all the juice will be sealed inside the piece, and the goulash will turn out very tasty and juicy.

1. Add carrots and onions to the pork and continue frying until the vegetables change color.
2. Add flour, stir, fry for a couple more minutes.
3. Add tomato paste and sour cream, stir.
4. Pour in hot water (you can use broth), stir until the sour cream and tomato sauce are completely dissolved.
5. Cover with a lid, bring to a boil, then reduce heat.
6. Simmer for a little over half an hour. Add salt before finishing cooking.

The pork goulash is ready just like in kindergarten. Bon appetit!

Recipe for pork goulash with gravy in a slow cooker

Prepare goulash in your kitchen assistant - a slow cooker. Its advantage is that you can simultaneously stew goulash and prepare a side dish for it, for example, steamed vegetables.

Ingredients:

• 800 grams of pork pulp;
• 1 cup broth;
• 40 grams of butter;
• 3-4 medium sized onions;
• 200 grams of tomatoes in their own juice;
• 25 ml vinegar (9%);
• 3 cloves of garlic;
• lemon;
• salt, bay leaf, ground paprika, ground pepper - to taste.

How to cook:

1. Wash the pork, dry it with paper towels and cut into cubes.
2. Peel the onion and cut into half rings.
3. Place the butter in the multicooker bowl and turn on the “Frying” program.
4. Place the onion in a bowl and fry it until golden brown.
5. Pour in the vinegar and continue frying the onions until it evaporates.
6. Squeeze the garlic through a press.
7. Chop the tomatoes: finely chop or crush with a fork.
8. Add spices (pepper, paprika, bay leaf, garlic) and stir.
9. Place the pork and tomatoes into a bowl, add salt and stir.
10. Switch to the “Extinguishing” program.

Pour in the broth and cook the goulash for about an hour and a half.

Pork goulash with carrots and onions - step-by-step recipe

In this recipe, instead of store-bought tomato sauce, you can use homemade one, it will only turn out better. Play with flavors by using different spices. If you, like me, love spicy meat, then add Tabasco. And if you prefer a milder taste, you can add a little Georgian adjika or a ground mixture of peppers to the dish.

Ingredients:

• pork neck – 600 grams;
• 1 medium sized carrot;
• 2 onions;
• 3 table. spoons of tomato sauce;
• Tabasco hot sauce - to taste;
• hot water;
• 2 table. spoons of sunflower oil;
• salt.

How to cook:

Wash the meat, dry with a paper towel and cut into small pieces.

Place the frying pan on the fire, after it heats up, pour in a little sunflower oil.

Increase the heat to maximum, transfer the pork to the frying pan, do not stir until it is well browned.

Peel the onions and carrots and chop them finely.

Stir the meat and fry until golden brown.

Add onion to the pan, stir and fry a little.

Add carrots, stir and fry for a few more minutes.

Add tomato paste and stir. Reduce heat to low.

Pour in hot water until it covers the meat.

Add Tabasco hot sauce if you like it spicier. Mix.

Cover the pan with a lid and leave to simmer for half an hour. 5 minutes after the end of cooking, add salt to the goulash.

This is such a delicious goulash you can make! Prepared according to this recipe, it turns out tasty, but quite spicy. If you don't like it spicy, then omit the hot sauce.

I offer you a video recipe for pork goulash with gravy

//youtu.be/SNsqpEzuHyc

Knowing the basic recipe for goulash, you can experiment with it endlessly. Add bell peppers, celery, mushrooms, pickles to it - it will turn out very tasty, I promise! Bon appetit and see you new recipes!

Goulash is very tasty, tender and melt-in-your-mouth meat, with an amazing, aromatic gravy. Probably no one can refuse this combination, just like . This dish belongs to the Hungarian national cuisine, where it is served in the form of a thick soup with pieces of beef, stewed with smoked bacon, potatoes, carrots, onions and paprika. It turns out rich, aromatic and fatty by frying the meat with bacon and flour.

To prepare it, beef tenderloin or young veal, which has practically no veins, is suitable. For gravy, you can add either tomato paste or fresh tomatoes. Plus, to enhance the aroma, add fried celery and sweet bell pepper.

Today we will look at recipes for making beef goulash with gravy and with illustrated photographs. After all, beef is considered the most optimal option, as it has a rich taste and does not become tough during long cooking.

And this is for those who missed the recipes

How to cook delicious beef goulash with canteen-style gravy

Ingredients:

• Beef – 1 kg
• onion - 1 piece
• vegetable oil - 50 ml
• vodka – 50 ml
• paprika - 1/2 teaspoon
• tomato sauce - 200 gr
• garlic - 1 clove
• bay leaf - 1 pc.
• salt and pepper - to taste.

Cooking method:

First of all, we need to wash the meat, remove all pieces of fat, veins and cut into small cubes.

Peel the onion, wash it and chop it not very finely.

Place the cauldron on the fire, pour vegetable oil into it and wait for it to heat up to the required temperature. Then we lower the chopped pieces of beef into it and fry over high heat, stirring constantly, until golden brown.

Now add the onion, salt and pepper to taste and cook until the onion itself is browned.

Now add vodka to make the meat soft and cook faster. After it has evaporated, add 150 milliliters of water, cover with a lid, reduce the heat to low and simmer for 40-60 minutes, depending on the meat.

In the meantime, put a dry frying pan on a hot stove, pour flour into it and fry, stirring constantly, until slightly yellowish.

Then we dilute it in a small amount of water so that there are no lumps.

After time, the beef has become soft, turn up the heat to high and add tomato paste, diluted flour, paprika and bay leaf. Mix everything thoroughly, cover with a lid and after everything boils, reduce the heat again and simmer for another 5-10 minutes.

The goulash is ready, serve with your favorite side dish.

Beef goulash recipe in a frying pan

Ingredients:

• Beef – 700 gr
• onion - 1 piece
• carrots - 1 pc.
• bell pepper - 1 piece
• tomato paste - 1 tablespoon
• dried paprika - 1 teaspoon
• vegetable oil - for frying
• garlic - 2-3 cloves
• bay leaf - 2 pcs
• salt and spices (oregano and basil) - to taste.

Cooking method:

We wash the meat, cut it into medium cubes, then add salt, add flour and mix well.

Place the frying pan on the fire, pour two tablespoons of vegetable oil into it and after it is hot, transfer the pieces of meat and fry them on all sides until golden brown.

Then add a teaspoon of paprika and continue cooking, stirring constantly.

In the meantime, we will prepare the vegetables. Finely chop the onion, cut the carrots into cubes, and the bell pepper into small slices.

Place the frying pan on the fire, pour vegetable oil into it and fry it until it becomes translucent.

Then add carrots, cook for a couple of minutes and add sweet bell pepper. Stirring constantly, bring to readiness for 5-7 minutes.

After an hour of stewing the meat, add a tablespoon of tomato paste, sautéed vegetables and mix thoroughly.

Add two cloves of garlic and spices, cover with a lid and simmer for another hour over low heat.

Ten minutes before cooking, add bay leaf.

The goulash is ready, put it on plates, sprinkle with fresh herbs and serve.

Goulash with gravy in a slow cooker - step-by-step photo recipe

Ingredients:

• Beef – 650 gr
• onions - 2 pcs
• flour - 2 tablespoons
• tomato paste - 2 tbsp. l
• sunflower oil - for cooking
• salt and allspice - to taste.

Cooking method:

We wash the meat under running water and cut into small pieces.

Pour a little vegetable oil into the multicooker bowl and place pieces of meat in it, then turn on the “Frying” mode for ten minutes.

In the meantime, let's take care of the onions. We clean and cut it into half rings.

Pour your favorite seasoning, salt, pepper into the beef, add the onion, mix and cook for another 10 minutes with the lid closed.

Close the lid and turn on the “Extinguishing” mode for one hour.

After the beep, open the multicooker and Voila, the goulash is ready.

Delicious goulash just like in kindergarten

Ingredients:

• Beef – 500 gr
• onions - 2 pcs
• flour - 1.5 tbsp. l
• tomato paste - 2 tbsp. l
• spices - to taste
• bay leaf - 2 pcs
• salt and pepper - to taste.

Cooking method:

Wash the meat and cut into small pieces.

Place the frying pan on high heat, pour in vegetable oil and lower the pieces of beef into it. Fry until golden brown.

Dip the onion, cut into squares, into the meat and cook until done.

Add tomato paste, stir and fry for 2-3 minutes, then add water until it completely covers all the meat, salt, pepper and add your favorite spices to taste.

Cover with a lid and simmer over low heat for 50-60 minutes.

Meanwhile, put a dry frying pan on the fire, add flour and fry it, stirring constantly, over medium heat until yellowish.

Pour the flour into a deep bowl and add a little hot water. Stir with a spoon until all the lumps dissolve and you get a sauce like the one in the photo below.

After one hour, the beef has become soft, put bay leaves in it and add the prepared sauce.

Check the taste, if all the spices are enough, then cover with a lid and leave to simmer over low heat for another 10 minutes. Then remove from the stove and serve.

Hungarian beef goulash (video)

Now let's look at a recipe on how to properly prepare delicious Hungarian goulash.
After all, it is very tasty, satisfying, thick and warming. By the way, it is served as a second course with your favorite side dish. The resulting meat is soft and tender, in a thick and spicy sauce.

Bon appetit!!!

Greetings, friends and guests of this page! Surely, those who are older remember the favorite second course of Soviet public catering, which will be discussed today. And young people have not yet forgotten the most delicious goulash with gravy and mashed potatoes, which was served in kindergarten. This is an ideal hot dish for both a family dinner and a holiday 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 preparing aromatic meat and vegetables. But initially it was more of a soup than a main course. But it came to us already as fried pieces of meat with thick gravy.

Subsequently, I promise that I will prepare Hungarian goulash and will definitely publish the classic recipe here. This will be a thick “shepherd’s soup” with vegetables. And today we only have time to figure out the Russian methods of preparing this popular second dish.

Will you use beef or pork to make goulash? Or maybe chicken or turkey? This does not matter, although it is believed that beef or even young veal are better suited for this dish than others. Today we will look at 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 thick-bottomed saucepan, or in a slow cooker. In addition, it does not contain any unusual products. Availability, simplicity, as well as excellent taste and aroma explain the once widespread popularity of Hungarian goulash.

Recipe for beef goulash with gravy in a frying pan

This is an option that every housewife who loves to cook should have in her piggy bank. Your family will never get tired of this dinner. Any meat is suitable for its preparation. Whether the beef is old or young, the dish will turn out either way.

If there are a lot of veins in the meat, do not try to scrupulously 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 has been 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 frying pan. When the onion becomes transparent, add the carrots and sauté for a couple more minutes.

At this stage, sauté the tomato paste. Instead of tomato paste, I use homemade ingredients. I often use this wonderful, spicy sauce when preparing meat dishes.

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

Combine the meat with vegetables and add two glasses of boiling water. Salt, pepper and add your favorite spices. Put it on the fire and let it boil. Then turn down the heat, cover the dish with a lid and simmer the beef until soft.

Meanwhile, fry the flour for the gravy. Pour flour into a clean and dry frying pan and heat, stirring continuously, until light golden brown. Next, let it cool, pour it into a mug and dilute it with a small amount of water.

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

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

Recipe for goulash with pork gravy as in the canteen

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

If you have previously prepared goulash with pork gravy differently, then try this simple recipe. The taste of meat is very unique when there is a lot of tomato, onion and garlic.

It is convenient to cook in a large Chinese wok with a rounded bottom. It’s also very good to cook such large portions of goulash in a cauldron. Because here we not only have 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.

Cut the pork, washed and dried with napkins, into small cubes. It is advisable that each piece contains a little meat and lard.

A wok with vegetable oil is already on the fire. When it's hot enough, add the chopped meat. Stir 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 should be salted and peppered with black pepper.

Continue frying until all the liquid has evaporated.

When a light brown crust has already formed on the meat, add onion to it. Stirring again, fry until the onion is transparent.

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

In a small bowl, mix 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 sharpness and acidity of the tomato.

First, pour a liter of boiling water into the frying pan with the meat, and then add the flour mixture, stirring continuously. Three bay leaves are also sent there.

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

Peel the garlic and, pressing it through a press, add it to the dish at the very end of cooking. It would also 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 make everything tasty and quickly, there is also an excellent version of this dish. In this video from Marina Petrushenko we will see how to cook delicious pork goulash with gravy in a slow cooker.

The time spent here is only on cutting the ingredients. The multicooker itself will do the rest for you. 15 minutes in the “frying” mode and 1 hour in the “stewing” mode. The rest of the time you can go about your business.

Recipe with mashed potatoes for children like in kindergarten

Tender and tasty goulash with gravy and mashed potatoes is loved even by those kids who generally eat poorly. In general, children often ask to cook porridge, cutlets or mashed potatoes, just like in kindergarten. My daughter often puzzled me with this. Over time, I learned to cook in such a way that the difference from kindergarten food was minimal.

It is better to take beef or young veal for meat. Pork is a bit fatty for babies. Add onions and carrots at your discretion. If your child doesn't like these products, forget about them.

How to cook:

Cut the meat into small pieces, cover them with film and lightly beat them. Heat a couple of tablespoons of oil in a saucepan and add the meat there. Immediately cover with a lid and let it 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 glass of water.

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

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

Pour half a cup of boiling water and the diluted flour mixture for gravy into the frying pan where the vegetables are fried. Mix very well and pour this gravy over the meat in a large saucepan. Now you can add salt and 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 it thicker, add less water. And vice versa, if you like there to be a lot of liquid, add more boiling water from the kettle.

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

You can immediately add salt and throw in a bay leaf. Cook until done. 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 finished potatoes by adding warm milk. Add a piece of butter and stir.

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

How to cook chicken goulash with gravy

Last recipe for today. This is a video clip from the channel “Cooking with Irina”. Irina will show us how she prepares a quick and delicious dinner of chicken breast with vegetables.

What you will need:

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

The only difference between this recipe and beef and pork is the cooking time. Chicken goulash cooks much faster, but its taste is no worse.

Well, that's all I have for today. I bid you farewell until the next delicious recipes. Thank you to everyone who visited my blog and cooked with me!

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