Lamb goulash with gravy

Goulash is a common meat dish. Generally speaking, its homeland is Hungary (goulash was originally the food of shepherds), but today the dish is prepared and loved far beyond the borders of this country.

In order to prepare goulash, the meat is cut into small pieces and stewed with vegetables (potatoes, onions, tomatoes, etc.).

How to deliciously cook lamb goulash with your own hands at home? How to make a dish with potatoes and gravy? In our article you will find a simple recipe.

Cooking recipes

There are several possible options for preparing lamb goulash.

Classical

Due to the fact that lamb is a fairly satisfying and rich meat, goulash is often prepared from it. In addition to half a kilogram of this meat, you will need:

wheat flour - 40 grams (it will thicken the gravy);
tomato paste – 20 grams;
onions - 2 large heads;
purified water;
sugar;
salt, pepper and other herbs and spices to taste.

First you need to prepare the meat: rinse it under running water and then dry it (this can be done using a specialized dryer or paper towels). The lamb also needs to be cleaned of fat and films, and then cut into small slices.

Important! Choose meat carefully when purchasing: check the expiration date and storage conditions, take an interest in quality certificates and product authenticity licenses.

After you've finished preparing the meat, you should start working on the onions. First of all, it must be peeled, then washed and cut into small pieces.

Now you should put the frying pan on high heat (it is advisable to choose dishes with thick walls). Pour vegetable oil there and wait until it warms up well. After this, place the lamb in the frying pan, which must be fried until golden brown. Next, add onions to the meat.

While the meat and onions are fried, place the tomato paste in a separate bowl and add flour to it. Stir the mixture so that there are no lumps.

Place the resulting mass in a frying pan with the meat, add a little water and sugar, mix thoroughly and cover with a lid for stewing. Don't forget to add spices.

After this, the goulash should be simmered over low, low heat for another 30–40 minutes (until the meat is soft).

As for potatoes, they can be added directly to the dish or used as a side dish (in the form of boiled potato pieces or mashed potatoes). In the latter case, it must be poured with goulash sauce.

Before serving, it is also recommended to decorate the dish with herbs; if desired, you can add sour cream sauce (to prepare it, add a little vegetable oil to the sour cream and chop the herbs to taste: dill, parsley, cilantro, etc.).

Estimated cooking time is 60 minutes.

In a slow cooker

Modern technologies continue to develop and give us gifts. Kitchen units were no exception. Thus, a multicooker has become a new and already well-established kitchen household item. Goulash can also be prepared using it.

For preparation you will need the following ingredients:

lamb – 500 grams;
parsley and dill (you can use other herbs if desired) - 30 grams each;
bell pepper – 1 piece;
water – 500 milliliters;
tomato – 1 piece;
tomato paste – 30 grams;
onion – 1 head;
garlic;
vegetable oil – 30 milliliters;
flour – 30 grams;
salt, pepper, paprika, bay leaf, chili and other spices as desired.

First of all, let's deal with the vegetables: the onion and tomato should be peeled, washed and cut into small pieces. The garlic must also be peeled, divided into cloves and passed through a garlic press. The bell pepper needs to be cut in half and the seeds separated from it, then the vegetable should be cut into small cubes.

We wash the lamb meat under running water, dry it, cut off the films and fat from it, and then cut the flesh into small slices.

Now you need to turn on the multicooker by selecting the frying mode on the control panel. Place chopped onion, bell pepper and tomato in a bowl. After 5-7 minutes, add garlic, tomato paste and spices.

Stirring, simmer the vegetables. Having finished cooking, put the vegetables in a separate container, and place the meat in the multicooker bowl. After frying it for 10 minutes, add flour, then add vegetables again, fill everything with water and cook the dish in the stewing mode for 3 hours.

Before serving, decorate the dish with fresh herbs.

Benefits and contraindications

It should be noted that lamb meat contains a large amount of substances beneficial to the human body: vitamins, minerals and trace elements. Meat rich in content has a positive effect on the body’s metabolic processes, normalizes the functioning of the circulatory system, and strengthens the immune system. In addition, this product helps increase hemoglobin in the blood and activates the nervous system.

But at the same time, it should be remembered that lamb is a rather difficult meat for the digestive system. Children, the elderly, and those who suffer from diseases of the gastrointestinal tract should not overuse it.

Also, lamb (especially its systematic consumption) can significantly increase blood cholesterol levels. This should also be taken into account.

Housewives love to add good recipes to their repertoire. Lamb goulash with gravy will complement the list of delicious dishes.

For lovers of the most tender and juicy meat, today we will tell you how to quickly and tasty prepare lamb goulash with gravy. When properly processed, this meat tastes delicious and simply melts in your mouth.

Ingredients:

lamb pulp – 900 g;
lard – 100 g;
medium-sized onion – 2 pcs.;
garlic – 3 cloves;
– 200 ml;
dry red wine – 200 ml;
– 75 g;
cinnamon - a pinch;
flour – 60 g;
salt - to taste;
fresh herbs - to taste.

Preparation

We wash the lamb pulp, dry it thoroughly with paper towels or napkins and cut into small slices. Chop the bacon and peeled onions and garlic into small cubes.

Pour olive oil into a deep frying pan and fry the bacon in it first, then add the onion and garlic and fry until browned. Now add pieces of meat, season with salt, pepper and fry, stirring. When the meat acquires a beautiful golden brown color, add flour, fry a little more and pour in the broth. Simmer for forty minutes, pour in dry red wine, add tomato paste, cinnamon, and, if necessary, salt. Let it boil again and leave on low heat for another thirty minutes. If the gravy in the goulash turns out to be runny for you, then to achieve the desired consistency, keep the dish on the fire with the lid open, adding a little heat.

Serve goulash with boiled potatoes, seasoned with chopped fresh herbs.

Lamb goulash in a slow cooker

Ingredients:

lamb pulp – 750 g;
tomatoes – 2 pcs.;
sweet bell pepper – 1 pc.;
chili pepper – 0.5 pcs.;
onion – 1 pc.;
leek – 1 pc.;
vegetable oil – 75 ml;
flour – 50 g;
purified water – 450 ml;
tomato paste – 55 g;
bay leaves – 3 pcs.;
ground sweet paprika – 12 g;
freshly ground black pepper - to taste;
salt - to taste;
fresh dill – 1 bunch;
fresh parsley - 1 bunch.

Preparation

Pour refined vegetable oil into the multicooker bowl and brown the chopped onions and leeks, by setting the “Baking” or “Frying” mode. Now add chopped bell peppers and chili peppers, previously cleared of seeds and tails. Add chopped tomatoes, finely chopped garlic, paprika and tomato paste there and simmer for five minutes. Then transfer the vegetables to a bowl.

We wash the lamb, dry it, cut it into small slices and fry in a multicooker bowl until browned. Add flour and fry, stirring, for another minute and a half. Now we return the vegetables to the meat, add water, salt, pepper and cook the lamb goulash for three hours in the “Stew” mode. Thirty minutes before the end of cooking, add chopped herbs and bay leaves.

I want to make lamb puree and gravy, does anyone know a good gravy recipe?! and got the best answer

Answer from Irina Koroleva[guru]
700 g meat
2 red sweet peppers
2 medium tomatoes (I have 3 small ones)
half a green hot pepper
2 tbsp. l. sour cream
1 tbsp. l. flour
1 tbsp. l. tomato paste (I replaced it with ketchup)
6 cloves garlic
1 onion
2 tsp. ground paprika
a pinch of red hot pepper
salt and black pepper to taste
Cut the meat into cubes with a side of 3 cm and fry until golden brown in a saucepan.
Then add the onion and fry until transparent.
Add the diced pepper and chopped hot pepper into strips. Simmer everything together, stirring, for 5 minutes.
Cut the tomatoes into small cubes and chop the garlic.
Add to the saucepan, add 0.5 liters of water, add paprika, red pepper, salt, cover with a lid and simmer for 30 minutes (if you are cooking the neck, 20 minutes is enough).
Mix sour cream with flour, add to the saucepan, stir so that there are no lumps. Simmer for another 10 minutes. Serve with potatoes, sprinkled with herbs.
Source:

Answer from 2 answers[guru]

Hello! Here is a selection of topics with answers to your question: I want to make lamb puree and gravy, maybe someone knows a good gravy recipe?!

Answer from Mikhail Kaminsky[guru]
Cilantro, tarragon, garlic, green onions, lamb, dry white wine, Simmer until the meat is cooked. But better, without puree!

Answer from *** TATI ***[guru]
Lamb is good with potatoes in the oven, but as a gravy for mashed potatoes... This meat has a specific smell, I’m not sure you’ll like it.

Answer from Southern Belle[guru]
If you stew meat with added liquid, you will get gravy.

Tender and juicy lamb in thick gravy - treat yourself to a delicious dish. It's very easy to prepare, but it turns out really tasty.
Many people disdain lamb; they don’t like the smell. They just don’t know how to cook lamb, so they find negativity. I offer you a recipe for making lamb goulash with gravy. The taste of this dish will amaze you, I promise. The recipe is quite simple, the ingredients are quite accessible. I tell you how to cook lamb goulash with gravy. Bon appetit!
Number of servings: 6-8
A simple recipe for lamb goulash with homemade gravy step by step with photos. Easy to prepare at home in 2 hours. Contains only 273 kilocalories.

Preparation time: 12 minutes
Cooking time: 2 hours
Calorie Amount: 273 kilocalories
Number of servings: 12 servings
Occasion: For lunch

Complexity: An easy recipe
National cuisine: home kitchen
Type of dish: Hot dishes, Goulash

Ingredients for five servings
Lamb - 1 Kilogram
Lard - 100 grams
Onions - 2 pieces
Garlic - 3 cloves
Dry red wine - 150 Milliliters
Tomato paste - 3 tbsp. spoons
Flour - 2 tbsp. spoons
Cinnamon - 1 Pinch
Ground black pepper - 0.5 teaspoons
Salt - 1.5 teaspoons (to taste)
Vegetable oil - 5 tbsp. spoons

Step-by-step preparation
Cut the lamb pulp into small pieces.
Cut the bacon into thin strips, finely chop the garlic with a knife.
Peel the onion and cut into cubes.
We will cook the goulash in a large frying pan. Heat a frying pan with oil and fry the bacon, then add chopped onion and garlic to it.
When the onion is browned, place the lamb in the pan.
Salt and pepper. Fry, stirring all the time.
When the pieces of meat are fried, add flour, mix and fry for a minute - one and a half. Then pour a glass of water or broth, cover the pan with a lid and simmer for about 30-35 minutes over low heat.
Then add tomato paste, wine and cinnamon. Mix well, cover with a lid and cook for another 20 minutes.
Remove the lid from the pan and, stirring, evaporate the gravy until it becomes thick. Taste for salt and add if necessary.

Step-by-step recipe for lamb goulash with gravy with photo.
National cuisine: home kitchen
Type of dish: Hot dishes, Goulash
Recipe difficulty: An easy recipe

Preparation time: 15 minutes
Cooking time: 2 hours
Number of servings: 6 servings
Calorie Amount: 70 kilocalories
Occasion: For lunch

Tender and juicy lamb in thick gravy - treat yourself to a delicious dish. It's very easy to prepare, but it turns out really tasty.
Many people disdain lamb; they don’t like the smell. They just don’t know how to cook lamb, so they find negativity. I offer you a recipe for making lamb goulash with gravy. The taste of this dish will amaze you, I promise. The recipe is quite simple, the ingredients are quite accessible. I tell you how to cook lamb goulash with gravy. Bon appetit!
Number of servings: 6-8
Ingredients for 6 servings
Lamb - 1 Kilogram
Lard - 100 grams
Onions - 2 pieces
Garlic - 3 cloves
Dry red wine - 150 Milliliters
Tomato paste - 3 tbsp. spoons
Flour - 2 tbsp. spoons
Cinnamon - 1 Pinch
Ground black pepper - 0.5 teaspoons
Salt - 1.5 teaspoons (to taste)
Vegetable oil - 5 tbsp. spoons

Step by step
Cut the lamb pulp into small pieces.
Cut the bacon into thin strips, finely chop the garlic with a knife.
Peel the onion and cut into cubes.
We will cook the goulash in a large frying pan. Heat a frying pan with oil and fry the bacon, then add chopped onion and garlic to it.
When the onion is browned, place the lamb in the pan.
Salt and pepper. Fry, stirring all the time.
When the pieces of meat are fried, add flour, mix and fry for a minute - one and a half. Then pour a glass of water or broth, cover the pan with a lid and simmer for about 30-35 minutes over low heat.
Then add tomato paste, wine and cinnamon. Mix well, cover with a lid and cook for another 20 minutes.
Remove the lid from the pan and, stirring, evaporate the gravy until it becomes thick. Taste for salt and add if necessary.