How to cook a beef goulash with gravy: a step-by-step recipe, tips for cooking

Our article will tell you how to cook beef goulash with gravy. This dish can not be called unusual, new or trendy, but this is its peculiar charm.

Once a beef goulash was a much more common dish, so it could be enjoyed in preschools and schools, student and factory canteens, buffets, restaurants and cafes. In Soviet times, this dish was cooked according to GOSTs, so the goulash taste was almost the same everywhere. Before the modern lovers of cooking opens up a much greater scope for creativity.

Consider a few wonderful goulash recipes, each of which has its own advantages.

Features of the dish

Goulash is considered a Hungarian dish. However, the traditional recipe has greatly changed. In the old days in Hungary, potatoes, bacon, Bulgarian pepper, fresh tomatoes were added to this dish. Even today, Hungarians know a little different goulash, not quite the same one that is common in the post-Soviet space. It is served not as a gravy with slices of meat, but in the form of a thick soup.

For sure, all variations of goulash from beef with gravy are good. The step-by-step recipes presented in this article will help you learn how to cook this dish.

Pay attention to the photo. Goulash is a harmonious union of delicate soft-cut meat with a thick aromatic sauce.

Given the relatively high cost of food at the present time, it can be attributed to the festive cuisine. And his taste is quite consistent with this.

The complexity of the process is average, but it takes a lot of time. Therefore, modern housewives prefer to treat goulash to guests at a solemn feast or to serve this dish to a Sunday family dinner. But, of course, you can cook goulash on weekdays. This refreshment will accurately bring a lot of pleasant moments in them.

How to choose the best products?

Before you cook goulash with beef gravy, it is advisable to go to the market or a specialized store. It is worth giving preference to home meat, with a rich taste and well-defined texture.

For goulash choose any part without bones and fatty interlayers. A cut from beef or veal carcass will do. Meat should have a rich tint and a pleasant fresh smell.

Before cooking, remove all the fascia, veins, fat and cartilage with a sharp knife.

We also need vegetables. For different recipes their list is different. In any case, they should be fresh and non-wiry, and seasonal ones, especially those that are torn from the beds, are especially good.

Classic goulash recipe

Hungarians are added to the correct goulash with beef celery sauce, paprika and other condiments. You can follow their lead or pick up your favorite spices. Do not choose too active ingredients for this dish. For example, hops-suneli or a mixture of herbs is best left for other dishes. The goulash should be dominated by the taste of meat.

If you have never cooked this dish, use the following recipe. It's simple, but the result is excellent.

You will need these products:

• 500 g of beef meat;
• 1 carrot;
• 1 medium sized onion;
• 1 tbsp. L. Tomato paste;
• 1 tbsp. L. Flour;
• 1 tbsp. L. Sour cream;
• vegetable oil;
• Salt, bay leaf, pepper-peas to taste.

Before you cook the beef goulash with gravy, pass the flour on a dry frying pan and reload into a bowl. Meat cut into small pieces the size of a finger, grate carrots on a medium grater, chop the onions into cubes.

Fry the beef in a heated frying pan with butter. Do not try to bring the meat to readiness, you just need to wait for the golden color. Put it in a saucepan, on the remaining fat, put out the vegetables.

Combine the roasted ingredients, pour in the flour and spices, add the pasta and sour cream. If the sauce seems too thick, add a little broth or water.

Put the stew on a small fire. Time of preparation - not less than an hour. Beef should be soft. Do not forget to stir goulash sometimes.

Cooking in a frying pan

This method helps to cope with the task even faster. Approximate proportions of the products specified in the first recipe, you already know. But for the preparation of goulash from beef with gravy in a frying pan you do not need flour or sour cream. A tomato paste can be replaced with fresh tomatoes or juice made from them.

Preheat a deep frying pan, load both meat and vegetables at once. First, cook the goulash on high heat, stirring with a spatula. Bring the tomato paste to a semi-liquid consistency with water and add to the frying pan when meat, onions and carrots will be covered with golden crust.

At once reduce gas and stew the dish for another 40 minutes under the lid. When serving such goulash, you can decorate with parsley or basil twigs.

Option for multivarkers

Happy owners of modern technology can easily prepare a fragrant and soft beef goulash with gravy. You need to start with frying vegetables and meat.

Load a bowl of chopped beef into a chopped butter, add finely chopped carrots and onions. Set the "Fry" mode and cook with the lid open for 10 minutes. In a bowl, dilute 1 teaspoon with water. Tomato paste, add 1 tbsp. L. Sour cream and 1.5 tsp. Flour. Pour the mixture into a bowl, mix. If you like the aroma of bay leaves, add this ingredient. Salt the dish. Turn on the "Quenching" mode, close the lid and set the timer for 1 hour. Then add the spices and put out the goulash for another 5 minutes.

Cooking in a pressure cooker

If you decide to make a beef goulash with gravy in a pressure cooker, do not forget about safety! Do not open the lid at once, it's dangerous. After switching off, you must wait until the pressure cooker stops panting and making noise; Then you need to open the valve and release the remainder of the steam.

For this dish, even "age" meat is perfect. The pressure cooker will make it soft and gentle.

To meat was fragrant, before roasting it should be sprinkled with pepper and salt and left for a quarter of an hour. Fry half a kilo of sliced beef in a frying pan, reload into a bowl. In the same frying pan fry onions and carrots. For this recipe will need a lot of vegetables - as much as meat. Half a cup of minced meat from tomatoes, fresh or in their own juice, dilute with the same amount of water, add a teaspoon of paprika. Pour into the vegetable mixture, cook for 10-15 minutes.

Connect the components in a pressure cooker, pour in a partial glass of beef broth. Allow to boil with the lid open, then seal and stew on medium heat for 40 minutes.

While goulash is preparing, prepare the sauce. Mix half a cup of sour cream with a tablespoon of flour, thoroughly rub it. Pour half a cup of cold water, bring to homogeneity.

After 40 minutes from the beginning of cooking turn off the fire, allow the pressure cooker to cool slightly, relieve pressure, gently open the lid. Add the sour cream sauce into the bowl, stir, cook with the lid open for 5 minutes, stirring. Goulash begins to thicken. If necessary, add spices to taste.

A fragrant dish from the oven

This option is sure to be appreciated by fans of unusual tastes. Do you want to make a variety in the usual recipe? Replace the familiar beer sauce and cook the beef goulash with gravy in the oven!

The beginning of the recipe does not differ from other options: it is necessary to brown the beef, carrots and onions in a frying pan.

And then we will cook in a different way. Place roasted ingredients in a baking container with a high border, fill with dark beer. It will take 500 ml of foam drink. Add the bay leaf, sprinkle a little, spread over the surface of the pea pepper.

Send the deco to the preheated oven. Periodically, it is necessary to check how the process is going, adding water. 10 minutes before the end of cooking, dilute half a cup of sour cream with a little water, pour a small handful of flour (the more it is, the thicker the sauce). Stir and pour deco with goulash, evenly distributing the sour cream layer over the entire surface. Return the dish to the oven and brown it a little more.

Beef goulash "as in kindergarten"

This taste is certainly familiar to all. What is the secret of this dish? Prepare it very simply.

Cut 500 g of meat into cubes and fry in a kettle on high heat. Add the diced onions (250 grams), mix. Tomato paste will take only 1 tbsp. L., It must be added to the meat and mixed. At the same stage, they load spices.

The future goulash must be filled with water, so that all components are completely covered. We cover the Kazanka with a lid, put it on a small fire and stew for an hour.

You can cook such beef goulash with gravy and without flour, this dish will not suffer - it will be just as fragrant and gentle. And the sauce is thick enough. But in kindergartens in goulash add flour. It will take 1 tbsp. L. With a slide. It must be fried in a dry frying pan until it starts to emit a peculiar flavor, very appetizing and expressive. Then the flour is diluted with a little water and added to the goulash for 5 minutes before the end of cooking.

With what to serve goulash?

Surely you've thought about the menu before you even cook a beef goulash with gravy. Most housewives choose such an addition to this dish as mashed potatoes. This option is really good.

But he is not the only one. With goulash from beef perfectly combines boiled rice, spaghetti, fresh vegetables.