How to cook beef goulash with gravy? Goulash with gravy: beef recipe Delicious beef gravy

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 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, 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.

The taste of meat with gravy is familiar to me personally from childhood. This dish was one of the most beloved, first in kindergarten, and then in the school canteen. Goulash is prepared from small pieces of beef, and its main secret is the gravy, which gets a thick consistency due to flour. However, I won’t write many words, now you will see everything for yourself, and if you want, you can try it.

Wash a piece of beef and cut into small pieces.

Pour olive oil into the pan and add the meat. Fry it, stirring occasionally, over high heat for 5-7 minutes.

Peel the onions and cut into half rings.

Heat 2 tablespoons of olive or vegetable oil in a frying pan, add the onion and stir-fry for 4-5 minutes. Then add 2-3 tablespoons of flour, stir and continue frying for another 2-3 minutes.

As a result, I got this picture.

Add the previously fried meat to the onion in the pan, as well as: bay leaf, salt, basil, black peppercorns and adjika.

Pour water over all this and continue cooking.

Peel the carrots and cut into cubes.

Add carrots to the pan, stir, reduce heat, cover with a lid and leave to simmer for 40-50 minutes. You may need to add water during the simmering process.

When the meat is ready, add tomato paste and finely chopped dill, stir and leave to simmer for another 10 minutes. Determining the readiness of meat is very simple, just try it, it should be soft and aromatic.

I got this beautiful beef goulash with thick gravy.

You can serve it with almost any side dish, I recommend: pasta, mashed potatoes or buckwheat.

Bon appetit!

PS: here’s another promo photo of my dish for your appetite!

Beef goulash with gravy can be served for lunch or dinner as a main course. This is a very high-calorie dish. Although it is allowed to make it dietary. Just don’t fry the meat and vegetables, but simmer everything in one pan, pour boiling water over it. But basically, the low-calorie recipe is no different from the classic preparation of beef goulash with gravy.

A mandatory ingredient for making beef goulash is some kind of sour product. The fact is that the connective tissue of meat softens better when cooked in an acidic environment. Sour cream, cream, fresh lemon or lime juice, tomato paste, sun-dried tomatoes, dry wine or a little vinegar are ideal acids. Check exactly how much acid is needed based on your own taste. Goulash should have a light, unobtrusive sour taste.

Taste Info Meat main courses

Ingredients

Water – 2-3 tbsp;
Beef – 500 g;
Carrots – 1 pc.;
Onions – 1 pc.;
Tomato – 1 pc.;
Pepper - to taste;
Salt - to taste;
Turmeric – 1/2 tsp;
Paprika – 1/2 tsp;
Vegetable oil.

How to cook soft goulash with beef gravy

Rinse the beef in cold water and dry it a little, and then cut into small pieces across the grain. It would be correct to use it from the neck or shoulder part of a beef carcass. These muscles are least involved in the movement of the animal, and therefore have a softer consistency.

Pour vegetable oil into a saucepan or saucepan and heat. Place the chopped beef inside. Fry over high heat until the liquid evaporates.

Chop the onions and carrots. Reduce the heat on the stove a little and add vegetables to the meat. Fry for a few minutes until the onions and carrots lightly brown.

Remove the peel from the tomato. To do this, make a cross-shaped cut on the tomato, place it in a cup or colander and pour boiling water over it. Cut the pulp into small cubes and mix with the meat.

Season the dish with spices, but do not add salt. Salt is added to the meat at the very end of cooking, as it prevents the connective tissue of the beef from completely softening. At this stage, it is better to add 15-20 ml of freshly squeezed lemon juice to the pan with goulash and stir so that it is evenly distributed throughout the meat.

Fill the contents of the saucepan with hot water. Bring to a boil over high heat and reduce heat to low. Cover with a lid. Simmer for 1.5-2 hours.

15 minutes before the end of cooking, add salt to taste.

If the meat is soft and tasty, then the dish is ready to eat.

Serve beef goulash with porridge, potatoes or pasta, seasoned with basil and parsley.

Teaser network

Beef goulash with sour cream

An option for preparing beef goulash with sour cream. This dish is comparatively softer and more tender than in the previous recipe due to the addition of sour cream. Since the list of ingredients contains few vegetables, it is better to serve the dish with fresh herbs, while enriching the dish with a number of useful vitamins and microelements.

Ingredients

Beef (neck) – 500 g;
Onions – 2 pcs.;
Vegetable oil – 50 ml;
Tomato paste – 30 g;
Flour – 1 tsp;
Sour cream – 100 g;
Salt - to taste;
Ground black pepper - to taste.

Preparation

Rinse a piece of beef in cold water and pat dry slightly with a paper towel. Then cut into pieces or strips. The meat should be cut across the grain. If there is fat on it that is unnecessary for you, you need to cut it off with a knife.
Pour vegetable oil into a small saucepan and heat on the stove.
Turn up the heat on the burner and place the meat in the oil and leave for 4-5 minutes. Then try to turn each piece over, if this is not possible, just stir the meat. Fry until a light brown crust forms on it. After this, reduce the heat.
In the meantime, peel the onions. To prevent it from being harmful to the owner's eyes, rinse it and the knife with cold water before cleaning and cutting. You can chop the onion any way you like.
Add onion to meat and stir. Fry for a few minutes, being careful not to let the food start to burn.
Pour hot water into the pan. It should almost cover the meat. Bring to a boil; if foam forms, remove it immediately.
The next step in preparing meat goulash with sour cream gravy is adding tomato paste. This can be done in two ways. Just add a full tablespoon to the pan with the meat and stir. Or first saute the pasta in a hot frying pan with the addition of a small amount of vegetable oil - that is, warm it up. Using one or the other option, you will get the same result, since in the pan with the meat, the tomato paste also goes through a heat treatment process.
So, now you need to reduce the heat on the burner to a minimum and simmer the dish with the lid almost completely closed until the meat softens. If the meat is young (veal), this process will not take much time. But it also happens that the broth has already boiled away, but the meat is still tough. In this case, try it, maybe add a little more tomato paste or a teaspoon of lemon juice?
When the meat is soft, you can season the dish with salt and ground pepper.
The final step is adding sour cream. It needs to be cool. Mix sour cream with flour until smooth. If it doesn't work, just add some cold water to it.
Pour the sour cream mixture into the goulash. This will make up the meat gravy.
Stir in the goulash and bring to a boil.
The dish is completely ready!

Georgian beef goulash in a slow cooker

Georgian beef goulash is distinguished only by the presence of special seasonings and spices. For example, instead of ground pepper, suneli hops are added here, and tkemali sauce replaces tomato paste.

Ingredients

Beef – 500 g;
Carrots – 1 pc.;
Onions – 2 pcs.;
Vegetable oil – 50 ml;
Tkemali (or tklali) sauce – 50 ml;
Khmeli-suneli – 15 g;
Salt - to taste.

Preparation

Pre-cook the meat. Cut off excess films from it and cut into pieces weighing approximately 40-50 g.
Pour the oil into the multicooker bowl and set the “Fry” mode for 20 minutes, add the meat.
Place pieces of meat in a bowl and fry with the lid open. The meat needs to be stirred occasionally.
Peel the onions and carrots and wash them. Cut the carrots into strips and the onion into half rings.
Toss vegetables with meat. Stir. When they are slightly fried, add tkemali and suneli hops. Stir again.
Khmeli-suneli is a mixture of dried herbs, the main part of which is cilantro, basil, coriander, marjoram and fennel seeds. You can buy a ready-made mixture of these herbs or mix them yourself in equal proportions. By the way, tkemali can be easily replaced with sour-tasting plum puree or adjika.
Now pour hot water into the multicooker bowl so that it does not completely cover the meat.
Close the multicooker lid. Set the “Extinguishing” mode for 1 hour.
When the specified time has passed, open the lid and add salt. Mix everything thoroughly and leave the dish with the lid closed for several minutes without turning on the multicooker again.
Place delicious Georgian goulash on plates. Following the culinary traditions of Georgia, the meat dish should be served with herbs, garlic crushed with salt and fresh vegetables.

In order for beef goulash to be soft, it must be simmered for a long time. One hour is the minimum for stewing beef. It is better to simmer for 1.5-2 hours.
Monitor the liquid and add clean filtered water if necessary.
Part of beef for goulash. Choose a good cut of beef without veins, the best is tenderloin. It's easy to cut and the meat is tender and soft. But you can also cook from a shoulder blade, use rump, rump.
Cut off all cartilage and veins, they spoil the taste of the meat.
Don't skimp on onions and carrots. Even if you don’t like onions, believe me, you won’t notice them in the finished dish.
If you don't have a lot of time to prepare, then prepare the goulash from the tenderloin and do not fry it in small batches in a frying pan. This way the meat will retain all the juice and it will not need to be stewed for a long time.
Salt can be replaced with soy sauce. First, lightly fry the meat, and then pour soy sauce into the pan. After frying and stewing, the taste will be different, but the goulash will also be tasty and soft.
Prunes. Beef goes well with prunes. And although this is not a classic option, you can try adding a little prunes.
Flour. Some recipes include a small amount of flour, which is added to thicken the goulash sauce.
Vegetables. Among vegetables, you can add carrots, onions, bell and hot peppers, and eggplants to beef goulash.
You can cook goulash without adding tomato paste, but in this case it is better to use table wine when frying.

Recipe for beef goulash with gravy

Unfortunately, I cannot consider myself one of those children whose mother prepared something similar in childhood. Somehow this dish didn’t take root in our family. Probably because the cooks in our school canteen prepared this dish simply disgusting: the green-colored meat with a thick mealy gravy evoked little appetite.

That’s why I started cooking goulash quite recently, and I’m happy to share with you the recipe for this simple and tasty dish.

List of ingredients

1 kg beef pulp
2 pcs. bulbs
1 PC. carrot
2 tbsp. tomato paste (thick)
3 tbsp. sour cream
2 tbsp. starch or flour
500 ml. water
vegetable oil for frying
salt and favorite spices

Technology: step by step

Cut the beef into small pieces 1.5-2 cm. I used fresh veal, so I didn’t pre-soak the meat.

2. Pour vegetable oil into a thick-bottomed pan, wait until the bottom of the pan is completely hot, and fry all the beef.

3. You won’t be able to fry the meat right away; there will be a lot of foam and liquid. But you still need to fry the pieces, so drain the liquid from the pan, add a little vegetable oil, and continue frying.

4. Meanwhile, peel and chop the onion and carrots. Onion into cubes, and carrots into random slices.

5. By this time, the meat will already be fried to a beautiful brown crust.

6. Add onions and carrots to the fried beef, mix and cover with a lid so that the vegetables release their juice for 10-15 minutes.

7. Next, add your favorite spices (everything except salt) to our beef goulash and pour about 250 ml. boiling water The water should completely cover the meat, so add more liquid if needed. Bring the goulash to a boil and reduce the heat to low.

8. After an hour, the goulash should already become soft. Take out a piece, cut it and try: the meat begins to fall apart into fibers but is still a little tough. If the beef is very tough and rubbery in tone, at this stage you need to add 2 tbsp. spoons of vodka or cognac.

We continue to cook the dish for another 40-50 minutes, and then again try the beef for softness. By this time the meat will be ready.

Prepare thick gravy with tomato paste

9. Prepare all the ingredients for the gravy: tomato paste, sour cream and starch.

10. Add 250 ml. water, and stir thoroughly with a spoon so that there are no lumps left.

11. Pour the gravy into the pan with the goulash, add salt, stir, and cook for another 10-15 minutes until the gravy begins to thicken a little. It should be noted that the gravy becomes thick only after the dish has completely cooled. Therefore, do not expect that immediately after cooking there will be a spoon in the hot goulash.

How and with what to serve a dish for lunch

12. Serve the finished beef goulash with tomato sauce hot. You can prepare a side dish in advance: boil the pasta, make mashed potatoes, as well as buckwheat or pearl barley. I wish you bon appetit and look forward to your comments on the recipe.

To prepare the most delicious beef goulash, we ideally need fresh veal. But, since beef goulash with tomato sauce can be classified as a budget and inexpensive dish, regular beef (meat from an adult cow or bull) will do.

Moreover, it does not have to be a whole piece; scraps and pieces will do. The main thing is that there are fewer veins and films on the meat.

The most common problem that housewives face after preparing this dish is that the meat in the goulash turned out tough.

A few nuances to make your goulash soft!

Soaking beef. In advance, it is better to soak a piece of meat in water with the addition of a small amount of acid in the evening. A weak acid solution helps tenderize the meat. But a solution that is too acidic will turn the meat into a mealy substance, so it is important not to overdo it with acid. I do this: juice of half a lemon per 1 liter of water. Lemon juice can be replaced with natural apple cider vinegar.

Cooking time is at least 2 hours. Real goulash is cooked for 2-2.5 hours until the meat is completely cooked.

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

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

Beef is a tasty and healthy meat that contains a minimum of fat and a fairly large amount of iron. It makes excellent sauces that go well with most side dishes. Each housewife has her own recipe for beef gravy.

There is no need to explain to those who have been involved in the culinary arts for several years how important it is to observe all the subtleties of preparing this dish. Beef is a demanding product, but with a certain approach it produces the most tender pieces of meat and a sauce with a bright, rich taste.

Beef – gives a strong broth. The gravy based on it turns out to be very aromatic.

This type of meat requires long simmering over low heat.

During the cooking process, the maximum amount of flavoring substances passes into the sauce.

Beef gravy is truly versatile. It goes well with most traditional side dishes. It can be combined with different types of pasta, mashed potatoes, rice, buckwheat and other cereals, and served with stewed vegetables.

The dish will not only become tastier, but will also gain juiciness. Thanks to the versatility of the sauce, the tastes of all family members will be satisfied. You can serve different side dishes with the same gravy. This will save time when people with different preferences gather around the table.

Classic beef goulash with gravy

For traditional goulash, you should choose pure beef pulp. There should be no veins or cartilage. To prepare a dish for the whole family, you will need a piece weighing 500-600 grams.

The meat should be washed with cold water and patted with paper napkins or a towel. Particular attention should be paid to the cutting method. To make the pieces juicy, do not cut them too small. The meat is cut across the grain into cubes with a side of 2 cm.

Place the beef in a fairly hot frying pan with vegetable oil. Fry over high heat, without a lid, stirring constantly. The cubes should turn white as quickly as possible. The presence of a light shade will indicate that the meat protein has coagulated. A dense shell on the surface will retain the juice inside. The meat will end up very tender.

During frying, a lot of liquid is released from the beef. It is necessary that it all evaporates, otherwise there will be pieces of curdled scale in our gravy.

Add a finely chopped onion to the fried beef. For this volume you will need one large or two medium turnips. Fry everything together, still without a lid, stirring occasionally until the onion softens.

Next, add three tablespoons of tomato paste to the meat. Instead, you can use ketchup, but then at the end you should reduce the amount of spices and salt. Stir the beef and tomato mixture thoroughly. While they are simmering over moderate heat, prepare the gravy.

Dissolve a tablespoon of flour in half a glass of cold water. Pour the mixture into a large bowl and add two cups of liquid to it. Instead of filtered water, you can use meat broth. The flour should be dissolved in advance so that it does not form lumps.

Pour the prepared gravy over the roast. Turn up the heat to maximum. Add salt and pepper to taste. Stir until the dish boils, then cover with a lid. Place on the lowest heat. Simmer for at least 1.5 hours. Leave the finished goulash turned off for another 15 minutes. The gravy will infuse, thicken, and acquire a rich taste.

The main secrets of preparing delicious goulash are as follows:

we use fresh meat without hard films and cartilage;
To keep the pieces juicy, fry them first;
salt draws liquid out of meat, so we add it only at the end;
beef turns out juicy when it simmers over low heat for a long time.

We hope these tips help you prepare a decent meal.

Beef goulash with gravy recipe in Hungarian

Traditional Hungarian goulash is not a gravy, but a real soup. The dish is somewhat different from the usual first one in that it turns out to be thicker. But it is absolutely independent and does not require any additional side dish. Yes, in fact, traditional Hungarian goulash is not exactly what we used to mean by this word.

To prepare a thick soup, more water is required, so to make the broth rich, you need to add a bone to the meat tenderloin.

You don't have to use only beef on the bone. You can replace a small amount of pulp with it. One good bone will be enough for the whole dish.

What you will need besides beef:

bulb;
large carrots;
bell pepper;
ripe tomato;
potato;
greenery;
garlic;
caraway;
red pepper;
peppercorns;
salt.

The soup is prepared in a deep bowl with a thick bottom. Here we fry all the ingredients, then simmer after adding water until cooked.

Cut half a kilogram of beef into large pieces. Fry in a small amount of vegetable oil with the addition of two medium onions, cut into half rings. All this time the fire should be large. To prevent anything from burning, stir constantly.

For vegetables, we also need large carrots and three sweet bell peppers. Cut them into cubes and add to the meat. Continue to simmer over high heat.

Tomatoes give the broth a special taste. You should choose ripe, fleshy fruits with minimal moisture content. If you can’t find any, it’s better to replace them with canned ones. Take five large tomatoes and peel them. To remove the skin from fresh tomatoes, they are doused with boiling water and immersed in cold water. Place the whole tomatoes on top of the roasted meat, or cut them into large pieces.

Add one and a half liters of hot water and a spoonful of tomato paste. As soon as the broth boils, reduce the heat to low and leave the soup to simmer under the lid for 30 minutes.

Towards the end of cooking, add three potato tubers, cut into cubes, 3-4 chopped garlic cloves, salt, five peas each of black and allspice, a pinch of cumin, a little hot pepper.

The dish should be allowed to simmer for about half an hour. When the potatoes become soft, add finely chopped greens to the broth and turn off the heat. Let's let the soup brew.

The taste of goulash will be very rich. You don’t have to add sour cream or mayonnaise to the dish. Thanks to potatoes and vegetables, it will be very filling and thick.

Beef gravy like in kindergarten

This dish uses minimal seasonings. It is important to cook the meat properly to create a delicious beef gravy.

Take half a kilo of pulp. Cut into not very thin cubes. Fry in a frying pan with onions and carrots. Cut the whole onion into cubes. Grate half the carrots.

Add about half a glass of water and simmer the meat until cooked. At the very end, add salt and filling. Gravy for beef goulash is made from 200 grams of water, half a tablespoon of flour, the same amount of tomato paste and sour cream. Stir everything together and pour into the roasted meat.

Turn up the heat and let the broth boil. Be sure to stir constantly so that no lumps form. When everything finally bubbles, turn down the heat and leave covered for another 10 minutes. Let's turn it off. Delicious meat gravy is ready like in childhood.

Beef gravy with mushrooms

How to prepare beef and mushroom gravy? Everything is extremely simple. This incredibly tasty dish consists of a minimal amount of ingredients.

There is one important condition. Ingredients must be selected responsibly; the final result depends on their quality. The recipe includes such an expensive component as cream, which you should not skimp on. We will need a product with maximum fat content, at least 20%.

The total weight of beef or veal is 400-500 grams. We cut it into thin long pieces. Add half a head of onion, chopped into cubes, and fry in a small amount of olive or sunflower oil. Sprinkle with ground black pepper and add it to taste.

The meat was slightly fried. Let's add champignons to it. They don't need to be washed, just cleaned. Take 3-4 mushrooms. Scrape off the top shell with a knife. Cut into thin slices and send to the meat.

Cover the frying pan with a lid. Place on low heat. Simmer until done for about an hour, adding water as the juice evaporates.

At the end, add salt and cream. They should not completely cover the meat. Our amount of beef will require about a glass of dairy product.

Cream should not be boiled, otherwise it will separate. Turn on moderate heat and stir the dish constantly. The cream will thicken, and as soon as it starts to bubble, turn off the stove, cover the meat with a lid and leave for 20 minutes. We have created a fragrant gravy with a delicate creamy taste that everyone will simply delight in!

Beef goulash with sour cream

Sour cream and meat juice make a pleasant combination. Meat stewed in a fermented milk product acquires unprecedented tenderness. Even something as dense as beef becomes juicy and soft. This dish can be given to children who do not like chewing tough meat.

Let's take about 500 grams of beef. You don’t need to fry it for a long time, just simmer it lightly over high heat. Add onions as desired. Although even without it the gravy turns out quite decent. If you do add onions, fry them at the very beginning, and then add meat to it. For our amount of beef, half a large onion will be enough.

The meat is poached, add sour cream to it. Any fat content, but preferably no less than 15%. Place 4-5 large heaped spoons onto the frying surface. You can pour in half a glass of water. Mix well. Salt. Leave covered until ready. The meat needs to be stirred periodically. The sour cream sauce is not very liquid, so we do without flour.

The amount of sour cream can be changed at your discretion. If we want more gravy, add more. During the long stewing time, the sour cream will lose its sourness, and the gravy will acquire a delicate taste.

Georgian beef goulash

Georgian cuisine is liked by those who love a thick, rich taste. Its traditional dishes are prepared with the addition of a large number of spices. Cilantro or coriander are an integral part of the proposed dish, like many others from this Caucasian cuisine.

Georgian goulash is quite thick. There is no gravy in the traditional sense. But by adding a large number of tomatoes, the dish turns out juicy. It can improve the taste of any side dish.

Let's take half a kilogram of tender veal pulp. Cut into large cubes. Add onion, chopped into half rings. In total we will need two small turnips.

Place the meat in a bowl, add some salt and add 4 large spoons of adjika. Knead the mixture and leave to marinate for half an hour.

Heat a frying pan with a small amount of oil. Add the aromatic marinade and turn up the heat. After most of the juice has evaporated, add a couple of finely chopped garlic cloves to the veal. Don't forget to stir the meat constantly.

After the garlic, add seasonings. Take one teaspoon each of dried cilantro, black pepper and suneli hops. Stir the mixture again. Leave covered over low heat for 15-20 minutes.

Grind 4 tomatoes in a blender and place in a frying pan. Turn up the heat. Mix. We are waiting for it to boil. We reduce it. Simmer with meat for another 30 minutes.

Open the lid, add hot pepper powder on the tip of a knife, add salt, and leave for a couple of minutes.

At the end, cut two different colored sweet peppers into cubes. Let's take half from each. Simmer the peppers together with the goulash for another 3-5 minutes.

At the end, we decorate with herbs - dill and parsley, pouring them into a common cauldron. Stir the dish, cover, turn off the heat. Let the goulash sit for about 20 minutes before serving. When it is finally ready, you can put it on plates, enjoying the incomparable aroma.

Beef gravy in the microwave

Oddly enough, meat can also be cooked in the microwave. If handled skillfully, it will also turn out soft and appetizing. This dish will take much less time, because it does not require frying anything separately.

Place everything at once in a microwave-safe bowl:

500 grams of veal, cut into small pieces;
small onion, diced;
two tablespoons of softened butter;
two tablespoons of tomato paste;
a couple of laurel leaves.

Salt, pepper, add a glass of water. Cover with a lid and place in the microwave. The dish is cooked at maximum power for 15 minutes.

We'll get it out when the time runs out. Mix and put it in the microwave again, setting it to a lower power, reducing it by 30% of the maximum. We will cook for another 10 minutes. We won't open it right away. Let him be satisfied. This way you can quickly prepare a simple beef sauce for pasta.

We will need:

500-700 grams of meat;
large onion;
two tomatoes;
one bell pepper;
celery stalk;
three tablespoons of tomato paste;
two glasses of water or broth;
two cloves of garlic;
salt, pepper to taste;
vegetable oil for frying.

Cut the meat into large cubes. Turn on the frying mode on the multicooker. Pour some oil into the bottom of the bowl. We send the meat there and cook it until the color changes.

Add chopped and shredded vegetables. The pieces should not be made too small, and it is better to cut the tomatoes into large slices.

Fry again until some of the water evaporates. Add salt, pepper, crushed garlic and tomato paste. Fill with water or broth. Stir the dish. Close the lid. We set the “Quenching” mode and the time for 1.5-2 hours. This cooking method also deserves attention. Beef gravy in a slow cooker turns out to be quite tasty.