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

Wash the pork in running cool water, dry it and cut into small pieces.

Heat vegetable oil in a frying pan, add pork there and fry over high heat for about 5 minutes, stirring occasionally.

Finely chop the onion and add to the meat in a frying pan, fry for 5-7 minutes over medium heat, stirring.

Salt and pepper our future goulash, add black peppercorns and flour. Mix thoroughly and fry for 3 minutes.

Add 3 tablespoons of tomato paste and mix well. (Please note that some types of tomato paste may be more acidic. The acidity depends on the quality of the raw materials and the technological process. Therefore, adjust the acidity of the dish by adding less tomato paste, or adding sugar).

Add bay leaf, pour in 2 cups of cool water or meat broth, cover with a lid and leave to simmer over low heat for 30 minutes.

Season the finished dish with chopped herbs and serve with any side dish. The best combination with goulash is mashed potatoes with salad or pickles.

Bon appetit!

Hello! Today we will prepare the national dish of the Hungarians, which belongs to the category of thick soups. Moreover, previously it was done exclusively over a fire in large cauldrons. And the main component is meat and vegetables. Well, guess what I mean?

That's right, this is delicious goulash. Recently I already told you how to cook this, but now I’ll share with you the beef version. I know that many people do not really prefer it because of the dryness and toughness of such meat. But if you know all the secrets, you can end up with very soft pieces with gravy.

In our family, it is customary to serve this food with a side dish, such as tolchonka or pasta. I also try to put more fresh vegetables and herbs on the table.

Honestly, I don’t have any special secrets in the technology of preparing this meat dish. But still there are some nuances. So read everything to the end, I will reveal my “secrets” to you.

So, according to the first option, everything is done very, very simply. The main point is to fry fresh meat in a hot frying pan. This way, you will preserve the juiciness of each piece and stew them faster in the future.

Ingredients:

• Beef - 400 gr.;
• Onion - 1 pc.;
• Vegetable oil - 3 tbsp. spoons;
• Flour - 1 tbsp. spoon;
• Tomato paste - 2 tbsp. spoons;
• Salt, pepper - to taste.

There is nothing superfluous in the composition. You can also add carrots if you wish.

Cooking method:

1. Rinse the meat well under running water and dry. Take a large onion and peel it.

2. Now cut the fillet into medium pieces and the onion into half rings.

3. Crack the pan. Pour in vegetable oil and add meat and onions.

4. Mix everything well.

5. Then salt and pepper the mixture.

6. Fry over medium heat until the flesh changes color.

7. Then turn up the heat a little and simmer until all the liquid has evaporated.

8. Turn on high heat and fry the meat until golden brown. But watch the onions so they don't burn.

10. Stir the mixture and heat well for 2 minutes.

11. Pour 1.5 cups of clean and cold water into a saucepan. Bring to a boil, stirring the contents occasionally.

12. Let everything boil for 10-12 minutes.

13. Taste the liquid, add salt if necessary. You can also add bay leaves and fresh chopped herbs. Cover everything with a lid and turn off the heat. Let the dish brew and then serve with any side dish or vegetable salad.

How to cook goulash with gravy like in a cafeteria

And now I’ll tell you a very terrible secret). In order to get the food according to USSR standards, you need to add vodka. And don’t be afraid, it won’t give any aftertaste, but it will soften the meat.

Ingredients:

• Beef - 1 kg;
• Onions - 1 pc.;
• Vegetable oil - 50 ml;
• Vodka - 50 ml;
• Paprika - 1/2 teaspoon;
• Tomato sauce - 200 gr.;
• Garlic - 1 clove;
• Bay leaf - 1 pc.;
• Salt, pepper - to taste.

Cooking method:

1. Rinse beef or veal under running water, remove excess fat and veins. Cut into cubes.

2. Peel the onion and also wash it under cold water. Cut into medium slices.

3. Take a saucepan, or better yet a cauldron, and put it on the fire. Pour in vegetable oil and add meat cubes. Fry them over high heat. Stir constantly.

4. As soon as the pieces acquire a golden hue, salt and pepper them. Add the onion, reduce the heat and fry until the onion is golden brown.

5. Now pour vodka and stir. Let everything boil for about 5 minutes. Next, fill everything with water (150 ml), cover with a lid and simmer over low heat for 45-60 minutes.

6. About 15 minutes before the dish is ready, take a clean and dry frying pan and place it on a hot stove. Add flour, stir and fry until yellow. And then dilute the flour in a small amount of water so that there are no lumps.

This is done so that the gravy turns out thick and not liquid.

7. When the meat becomes soft, add tomato paste, pour in the diluted flour and add bay leaf and paprika. Mix everything well and cover with a lid. Bring to a boil, reduce heat and simmer for another 10 minutes.

8. Turn off the heat and let it brew for a while.

Delicious recipe for goulash with prunes

Ingredients:

• Beef - 500 gr.;
• Onion - 2 pcs.;
• Carrots - 1 pc.;
• Sour prunes - 150-200 g;
• Tomato paste - 1 tbsp. spoon;
• Salt, pepper - to taste;
• Bay leaf - 2 leaves;
• Soda - 0.5 teaspoon;
• Dill, parsley - to taste;
• Sunflower oil - for frying.

Cooking method:

1. The meat needs to be washed and dried, and the veins cut off. Then cut into cubes.

Secret! To make the beef soft, pour baking soda into a plate with chopped pieces and stir. Leave to stand for 40-50 minutes.

2. While our meat component is infused, peel the carrots and cut into cubes.

3. Cut the onion into half rings.

4. Rinse the prunes well. If it is very large, then cut it into pieces.

5. Heat a frying pan with vegetable oil and fry the onions and carrots for 5 minutes. Add tomato paste and fry for another 5 minutes.

6. By this time, our meat has already infused, and it needs to be thoroughly washed under running water to remove any remaining soda. Then fry the pieces separately in a hot frying pan until golden brown.

8. 10 minutes before readiness, add prunes, salt and pepper to taste. Mix everything well and simmer for another 20 minutes. Add bay leaf and finely chopped herbs.

Cooking beef goulash like in kindergarten

And for those who loved going to kindergarten and remember how delicious the food was there, I have prepared the following video story. No extra products, and the quality depends on the large volume.

You will need: beef, onion, tomato paste, flour, salt, pepper, sunflower oil, bay leaf.

Goulash with gravy in a slow cooker

But if I’m lazy, or urgently need to prepare a hearty dinner, then I call my favorite slow cooker to help. Not only will it do everything quickly, but you also don’t have to worry about the softness of the beef, since this device stews everything with a bang.

Ingredients:

• Beef - 700 gr.;
• Onion - 2 pcs.;
• Tomato paste - 70 ml;
• Garlic - 1 clove;
• Vegetable oil;
• Water - 200 ml;
• Salt - to taste;
• Seasonings - to taste.

Cooking method:

1. First of all, prepare the fillet: rinse and cut into medium pieces.

2. Peel the onion and cut it into cubes.

3. Either chop the garlic with a knife or pass through a garlic press.

4. Place meat and onions in the multicooker bowl.

5. Now add garlic, tomato paste, salt and seasonings. Pour in vegetable oil and water.

6. Stir everything well.

8. After the time has elapsed, open the valve and release steam. Open the lid and start eating).

Step-by-step recipe for gravy with mushrooms and sour cream

This option is a ready-made solution for a complete meal. Plus meat with mushrooms is always very tasty. You can take any mushrooms to suit your taste, but you can replace the sour cream with cream.

Ingredients:

• Beef - 500 gr.;
• Fresh porcini mushrooms - 300-400 gr.;
• Dried boletus caps - 3-4 pcs.;
• Onions - 1 pc.;
• Fresh thyme - to taste;
• Sour cream - 1-2 tbsp. heaped spoons;
• Flour - 1 tbsp. spoon;
• Fresh parsley - to taste;
• Salt - to taste;
• Pepper - to taste;
• Olive oil - for frying;
• Butter - for frying.

Cooking method:

1. First of all, prepare the meat. Rinse it under running water and dry it. Cut out the veins.

2. Cut the pulp into small cubes.

3. Place the pieces into a hot frying pan with vegetable oil and fry them until browned on all sides. At this point, add your favorite seasoning.

4. Place the fried pieces into a saucepan and fill them with hot water so that it slightly covers the contents. Set the heat to medium and simmer until the meat is tender.

5. Meanwhile, start cooking mushrooms. Caps of dried mushrooms need to be soaked in boiling water, change the water and cook them for 15 minutes after boiling.

6. Clean the porcini mushrooms from dirt.

8. Fry the onion in olive oil, then add porcini mushrooms and fresh thyme, and add salt. Fry for a few minutes, and then pour in one ladle of the broth from the dried mushrooms.

9. Add the dried mushroom caps and pour the remaining mushroom broth over everything. Simmer over medium heat for 10 minutes.

10. Add stewed mushrooms to soft meat, salt and pepper the mixture. Mix well and simmer for another 10 minutes.

11. Meanwhile, take a clean cup and dissolve the flour with a little cold water. Add sour cream to this and mix well. Pour this sauce into the boiling stock. Bring to a boil and cook for 2 minutes, stirring constantly.

12. Turn off the heat and add chopped fresh herbs. Stir and pour into plates.

Bon appetit!

How to cook soft beef goulash in the oven

Ingredients:

• Beef - 700 gr.;
• Carrots - 1 pc.;
• Onion - 2 pcs.;
• Broth - 1 tbsp;
• Spices - 1 tbsp. spoon;
• Vegetable oil - for frying;
• Salt - to taste.

Cooking method:

1. Cut the meat into pieces.

2. Cut the onion into half rings.

3. Peel the carrots and cut into thin cubes.

4. Salt the meat, add spices and stir.

5. Then fry it in a frying pan for 10 minutes.

7. Place the fried foods in pots. Pour the broth into the frying pan and bring it to a boil.

8. Fill the pots 3/4 full with hot broth. Preheat the oven to 180 degrees, place our preparations and simmer for an hour.

9. Sprinkle the finished dish with fresh herbs.

Friends, that's all for today. All the recipes turned out to be simple and delicious at the same time. The main thing is not to reduce the time for stewing and do not forget about pre-frying, then the meat will be 100% soft. And don’t be lazy to prepare side dishes and salads for this meat “soup”.

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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.

Today we’ll look at a basic recipe for beef goulash with gravy. This classic dish is always relevant, because it does not become boring, does not depend on fashion and does not include exotic products for everyone. Fragrant juicy meat stewed with vegetables, complemented with herbs and tomato dressing - a great combination that hardly anyone can refuse!

Beef goulash with gravy is a great addition to potatoes, porridge or boiled pasta. When stewed for a long time, the meat comes out very soft and appetizing, and a generous amount of gravy will make any side dish as juicy as possible, with a rich and pronounced taste.

Ingredients:

• beef - 500 g;
• onion - 1 pc.;
• carrots - ½ pcs.;
• flour - 1 tbsp. heaped spoon;
• tomato paste - 1-2 tbsp. spoons;
• fresh herbs - a small bunch;
• salt, spices - to taste;
• vegetable oil - 2-3 tbsp. spoons.

Beef goulash with gravy recipe with photos step by step

How to cook goulash with gravy

1. Cut the pre-washed and dried beef pulp into approximately equal medium-sized pieces. Load the meat pieces into a frying pan with hot vegetable oil. Stirring occasionally, cook the beef over high heat.
   
2. As soon as the moisture has evaporated and the meat is covered with a golden crust, add the peeled and finely chopped onion.
   
3. Next, add the carrots, grated into fine shavings. Fry the mixture of beef and vegetables for 2-3 minutes. If desired, you can add sweet peppers, celery, green beans, etc. to the goulash. The vegetable set depends only on personal wishes.
   
4. Sprinkle the contents of the pan with flour and stir quickly. Fry everything together for a minute (the flour will later thicken the gravy a little and make it richer). Add tomato paste and mix with meat.
   
5. Fill the beef with water - the liquid should completely cover the meat pieces. Bring the filling sauce to a boil, then reduce the heat and, covering the container with a lid, simmer the contents of the pan for about 40-60 minutes or more (until the beef is soft). Cooking time depends on the age of the meat. If you use “old” and tough beef, it will take longer to simmer. If necessary, you can add water. During the stewing process, sometimes remove the lid and stir the meat so that it does not burn.
   
6. Finely chop the clean greens and add them to the prepared meat. Throw in salt, your favorite spices/seasonings, mix and simmer for literally another 5 minutes.
   
7. The result should be soft, juicy and flavorful beef goulash with gravy.
   

We supplement the meat with a simple side dish, for example, buckwheat porridge, mashed potatoes, pasta, etc. Bon appetit!

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!