Beef goulash with classic gravy

Beef goulash with gravy in a frying pan is a classic dish for lunch or dinner. Beef for goulash is stewed with water, broth or sauce until soft, and then the gravy is prepared. It may contain vegetables, spices, sour cream, tomato sauce and other components. Goulash is served with mashed potatoes, pasta or any boiled cereal.

Classic recipe for goulash in a frying pan with flour gravy

The flour in the goulash recipe serves as a kind of thickener for the gravy and gives a pleasant viscosity to the dish. Its quantity can be varied depending on how thick the gravy you want.

1. 
   How to cook beef goulash with gravy in a frying pan according to the classic recipe? Remove the membranes from the beef tenderloin (preferably the neck or shoulder) and cut into cubes with sides of approximately 3 cm. Please note that the meat must be completely defrosted.
2. 
   Cut a medium-sized onion into cubes. You can use more or less onions than indicated in the recipe - as you wish.
3. 
   Grate the carrots, you can use it for Korean carrots. Its volume can also be varied. Squeeze out the garlic using a garlic press.
4. 
   Pour oil into a deep frying pan and heat. Place the meat pieces in oil and fry over high heat without a lid. With this cooking technology, the beef will become crusty, and the juice we need will remain inside the pieces of meat.
5. 
   When the beef cubes are visibly browned and the liquid in the pan has disappeared, add the chopped onion. Reduce heat to medium.
6. 
   After frying the meat and onions for a few minutes, add about a third of a glass of water to the pan.
7. 
   Following the onions, add carrots to the pan and add half a spoonful of sugar, mix everything. Sugar is not a necessary ingredient, but it allows the carrots to remain elastic and not fall apart.
8. 
   Place the tomato paste in a frying pan, followed by the garlic and spices. You can choose any seasonings that, in your opinion, go well with the meat.
9. 
   Scatter flour over the surface of the meat and vegetables, mix and fry everything together for a couple of minutes. The thickness and volume of the gravy will depend on how much flour you use.
10. 
    Pour the contents of the frying pan with 3 cups of hot boiled water, cover with a lid and simmer until done over low-medium heat. It would be good to let the meat simmer for about an hour, or more. Just constantly check the liquid level in the pan and stir the goulash. Half an hour before the dish is ready, salt, pepper, and add turmeric.
11. 
    It is better to serve aromatic beef goulash with gravy in a frying pan along with mashed potatoes and vegetables.

Bon appetit!

Proper beef goulash with tomato sauce

In this recipe, tomato gravy is made from fresh tomatoes combined with tomato paste. The dish has a bright, rich taste; the meat softens well under the influence of the sour juice of the tomato.

Ingredients:

• Beef – 500 g.
• Flour – 2 tbsp. l.
• Onion – 2 pcs.
• Carrots – 1 pc.
• Tomatoes – 4 pcs.
• Tomato paste (or sauce) – 3 tbsp. l.
• Pepper, bay leaf, salt and herbs to taste.

Cooking process:

1. Cut the beef into bars, making sure that there are no films left on the meat. Lightly roll each block in flour and fry in vegetable oil for 7-10 minutes. It is important that the meat is dry after washing and does not “grab” too much flour. During the frying process, you need to watch so that the flour does not burn.

2. Pour the onion and grated carrots into rings into a frying pan, mix with the meat using a spatula and fry everything together for another 5-7 minutes.

3. Cut out the stem of the tomatoes and divide them into 4 parts. Place in a frying pan. And add tomato sauce or paste along with them.

4. Pour about a glass of water, preferably hot, into the meat and vegetables, close the lid and leave to simmer for an hour. Reduce heat on the stove.

5.20 minutes before ready, add bay leaves, seasonings, and salt to the pan. If the water has completely evaporated, add more and leave the goulash on the stove until ready.

6. Before serving, sprinkle the dish with chopped herbs.

Bon appetit!

Soft goulash with sour cream sauce

Sour cream in this recipe serves as a catalyst for softening meat fibers and at the same time is part of the gravy. You can use sour cream of any fat content, the main thing is that it is fresh. The recipe uses beer, but it can be replaced with plain water if desired.

Ingredients:

• Beef – 700 g.
• Onions and carrots – 2 pcs.
• Garlic – 0.5 heads.
• Sweet and hot peppers – 0.5 pcs.
• Sour cream – 8 tbsp. l.
• Beer – 200 ml.
• Seasoning for meat and salt to taste.

Cooking process:

1. In a deep frying pan, fry the beef cut into pieces. The heat on the stove should be high. The lid should not be closed when frying. The meat pieces should be fried for about 10 minutes until a “brown” appears on them.

2. Cut the onion and carrot into strips. Carrots can also be chopped using a grater. Fry the vegetables and meat for about 5 minutes, mixing all the ingredients together.

3. Pour beer into the pan. It is better to take a light, light foamy drink, without any foreign flavors. At this stage, there are options: you can dilute the beer with water, or you can pour in only water. Cover the goulash with a lid and cook on low burner for about 40 minutes.

4. Add sour cream to the contents of the pan, add sweet and hot peppers cut into pieces. Simmer the mixed mixture for 10 minutes.

5. Add garlic to the goulash, salt, season and turn off. Let the dish sit under the lid for 7-10 minutes and serve.

Bon appetit!

Delicious beef goulash recipe in a pan

This recipe uses a lot of onions, and the goulash itself turns out more liquid than in a frying pan. For cooking, you need to take a thick-walled pan with a tight-fitting lid.

Ingredients:

• Beef – 1 kg.
• Onion – 0.8 kg.
• Flour – 2 tbsp. l.
• Water – 1 l.
• Tomato paste – 2 tbsp. l.
• Paprika – 3 tsp.
• Garlic – 0.5 heads.
• Apple cider vinegar – 1.5 tbsp. l.
• Sugar – 0.4 tsp.
• Salt, pepper, marjoram, cumin - to taste.
• Zest of half a lemon.

Cooking process:

1. Cut medium-sized meat into cubes, fry it in a frying pan with vegetable oil.

2. Chop the onion into half rings or cubes, and fry together with the meat until golden.

3. Take a large saucepan, place tomato paste, paprika, sugar, seasonings, salt, lemon zest there, mix everything and simmer for 10 minutes over low heat.

4. Pour in water, vinegar and bring everything to a boil.

5. Place the fried meat and onions into the liquid mixture in a saucepan, close the container with a lid and cook over low heat for about 1.5 hours. During this period of time, the goulash needs to be stirred several times with a spatula.

6. Add chopped garlic to the almost finished dish, then a couple of tablespoons of flour and mix everything quickly. Keep the meat on the fire for another 5 minutes and turn off the stove.

7. It is better to serve goulash from the pan in deep plates. It goes well with toast, scones or whole boiled potatoes.

Bon appetit!

A simple recipe for making goulash in a slow cooker

To prepare goulash in a multicooker, use the “Stewing” and “Baking” (“Frying”) modes. It will take about two hours to prepare the dish, but it will turn out tender, soft and juicy.

Ingredients:

• Beef (neck or shoulder) – 0.5 kg.
• Onions and carrots - 1 pc.
• Tomato paste – 1 tbsp. l.
• Flour – 1 tbsp. l.
• Paprika – 0.5 tsp.
• Salt, pepper, herbs to taste.
• Vegetable oil for frying.
• Water for extinguishing.
• Bay and garlic optional.

Cooking process:

1. Prepare beef for heat treatment: cut out films and veins, wash, dry, cut into bars. If desired, or if you suspect that the meat is tough, you can beat it with a mallet.

2. Chop the onion and carrot.

3. Turn on the “Frying” function on your kitchen unit and pour a spoonful of vegetable oil into the bowl. Warm it up thoroughly.

4. Place the beef in hot oil, stirring and allowing the moisture to evaporate. Wait until the pieces of meat begin to turn golden.

5. After, together with the meat and in the same mode, cook the carrots and onions, also stirring. The entire process of frying meat and vegetables will take approximately 20 minutes.

6. Add tomato paste, flour, paprika and other seasonings, as well as salt to the meat and mix everything.

7. Prepare boiling water in advance, measure about 1.5 cups of it and pour it into the bowl. When the whole mass boils, close the lid and change the function to “Extinguishing”. Cook goulash in this mode for about 2 hours. Just before it's ready, you can add bay leaves and garlic.

Bon appetit!

Delicious beef goulash with tomatoes and gravy

By choosing this recipe, you will receive the most tender meat dish, you just need to be patient: you will have to simmer the meat for about 3 hours. Tomatoes help make the meat tender, and the goulash sauce is made with milk.

Ingredients:

• Beef – about 0.5 kg.
• Tomatoes – 5 pcs.
• Milk – 0.5 tbsp.
• Flour - about 100 g.
• Butter – 30 g.
• Spices, salt to taste.

Cooking process:

1.Cut the beef meat into plates approximately 1.5 cm thick, and then into strips.

2. Heat the oil in a deep frying pan and fry the beef strips in it until lightly browned.

3. Pour water into the frying pan, preferably hot boiled water, so that it covers the meat layer. Simmer the meat covered over low heat while the other ingredients are prepared. It is best to stew the meat “alone” for about 1.5 hours.

4. Place tomatoes, cut into large semicircles, over the beef. Add salt and seasonings. Cumin, basil, and marjoram work well. Close the pan and leave it on the fire for another hour and a half.

5. Prepare the gravy in a separate bowl. To do this, heat a little oil, fry the flour in it, pour in milk, maybe diluted with water.

6. After the formation of a homogeneous mass, without lumps, pour the sauce over the meat, mix everything and, bringing to a boil, cook over low heat until the sauce thickens. Serve the most delicate goulash with any side dish and green salad.

Bon appetit!

Step-by-step recipe for beef goulash with mushrooms

In this recipe it is recommended to use young beef and fresh mushrooms. But you can use other mushrooms to suit your taste. The combination of mushrooms and meat is complemented by a spicy creamy sauce.

Ingredients:

• Young beef – 300 g.
• Fresh champignons – 200 g.
• Onions and carrots – 2 pcs.
• Hot and sweet peppers - 1 pod each.
• Sour cream – 200 g.
• Vegetable oil – 70 g.
• Pepper and salt to taste.

Cooking process:

1. Place cube-shaped beef in a frying pan with hot vegetable oil. Fry until golden brown for 10 minutes.

2. Chop the carrots into thin long strips, and cut the onion into half rings. Mix vegetables with fried beef and brown too.They should not be allowed to turn into burnt crusts; it is better to remain half-baked.

3. Pour a little water into the meat with carrots and onions and simmer under the lid for about 40 minutes.

4. Wash the champignons, cut into slices and throw them into the frying pan. If you take, for example, boletus, boletus or other mushrooms, it is better to first boil them for 20 minutes and then cook them together with the meat.

5. Cut peeled sweet and hot peppers into small cubes and simmer them together with beef and mushrooms for about 20 minutes. Then add ground black pepper, you can also add other meat seasonings, add salt and mix. You can use a mushroom-flavored bouillon cube, dry or fresh dill and parsley.

6. Pour in sour cream, stir the goulash and keep on low heat under the lid for 5-7 minutes. Stewed vegetables, mushrooms and sour cream will taste like julienne. If you want more gravy. Feel free to increase the volume of sour cream, you can also dilute it a little with water. The finished dish can be sprinkled with herbs.

Bon appetit!

Classic beef goulash with prunes

Prunes give the meat a sweet and sour note and make the dish piquant. You can take dried prunes, but then you need to soak them first. It is good to cook the dish in a thick-walled roasting pan with a tight-fitting lid, then it will simmer like in an oven.

Ingredients:

• Beef (shoulder or neck) – 1 kg.
• Onion – 2 pcs.
• Garlic – 1 medium head.
• Carrots – 1 pc.
• Prunes – 150-200 g.
• Flour – 2 tbsp. l.
• Tomato paste or sauce - 2 tbsp. l.
• Sour cream – 2 tbsp. l.
• Basil, turmeric, marjoram - to taste.
• Salt, sunflower oil.

Cooking process:

1. Cut the beef into cubes or strips, trying to remove light veins and films.After frying over high heat, transfer the meat to a roasting pan or cauldron, add water to completely cover the meat layer and simmer for 40-50 minutes.

2. Soak dried prunes in hot water for 15 minutes. If the fruits are fresh, remove the seeds from them and set aside.

3. Chop onions and carrots as you like in meat dishes. If you leave large pieces, the goulash will look richer and the ingredients will retain their shape. Finely chopped vegetables will fall apart, but will add thickness to the dish. Place the onions and carrots in the container with the meat. Check the presence of liquid - there should not be a lot of it, but you cannot stew food in a dry frying pan.

4. After stewing the meat and vegetables for about an hour, add prunes to it.

5. The next step is to add tomato paste, flour and sour cream to the roasting pan. Simmer the mixed ingredients for 15 minutes.

6. Place the crushed garlic, spices and salt in the dish last. Mix everything well and keep covered for about 10 minutes. The aromatic goulash with prunes can be eaten simply with bread or any side dish of your choice.

Bon appetit!

Hungarian beef goulash with gravy

This goulash can be taken as a hearty second or first course, depending on the cooking technology. Unlike other beef goulash recipes, the Hungarian one uses potatoes, so this dish can easily replace a set lunch.

Ingredients:

• Beef – 500-600 g.
• Potatoes – 700-800 g.
• Onion – 300 g.
• Tomatoes - about 500 g.
• Bell and hot peppers – 100 g each.
• Paprika – 30 g.
• Garlic – 50 g.
• Tomato paste – 50 g.
• Salt, pepper, bay leaf to taste.

Cooking process:

1. To prepare Hungarian goulash, a cauldron or pan with thick walls is suitable.But before you put the meat into it, you need to lightly fry it in a frying pan - just until a brownish surface forms. The beef should be cut into cubes. When the cubes are browned, line the bottom of the pan with them.

2. The onion, fried until half cooked, will be the second layer in the pan - next to the meat. You can use more onion - it is one of the main “heroes” of Hungarian goulash.

3. After the onions, add paprika into the container and mix everything.

4. Pour hot water into the meat and onions in such a volume that it stews and does not cook. Close the lid and keep on fire for about an hour. At the end of stewing the meat, add tomato paste.

5. In advance, while the beef is cooking, process the potatoes: peel them and cut them into cubes of approximately the same size as the meat. Add potato cubes to the mixture.

6. Peppers – hot and bell peppers – cut into rings and place in a pan after the potatoes.

7. Tomatoes cut into small cubes are the next “guest” of a multi-component dish.

8. Mix all the ingredients in the pan, add salt, season and cook until the potatoes are soft enough. The question is whether to add water to the mass - decide for yourself. If you want a thinner dish, add water. Without it, the goulash will be thicker.

9. Shortly before it’s ready, add crushed garlic to the goulash. Serving the dish depends only on your imagination. Indispensable helpers in this process will be herbs, fresh vegetables and crispy bread.

Bon appetit!

Recipe for making soft goulash in the oven

Goulash in the oven can be cooked in a deep frying pan, a special form or a clay pot. The meat softens well and takes less time to cook than when cooking on the stove.

Ingredients:

• Beef – 500 g.
• Flour – 2 tbsp. l.
• Sun-dried, pickled or fresh tomatoes – 250 g.
• Onion – 2 pcs.
• Garlic – 5 cloves.
• Carrots – 1 pc.
• Potatoes – 300 g.
• Peas, frozen or canned – 100 g.
• Spices, salt, vegetable oil.

Cooking process:

1. The first step is to fry the beef in a pan. To do this, you need to cut it into cubes, mix it with flour and brown it in sunflower oil. Then transfer the meat into a mold or pot.

2. It is not necessary to fry the onions and carrots; it is enough to chop them arbitrarily and place them in a second layer on the meat.

3. Combine tomatoes with meat, onions and carrots. Pour hot water or broth into the contents of the mold until all layers are lightly covered. At the same moment, add tomato paste and place the preparation in the oven for 1 hour. Temperature range – 170-180 degrees.

4. Potatoes should be cut into small cubes and placed with the half-cooked meat. It is not necessary to mix it with other ingredients; this can be done afterwards.

5. Sprinkle spices, salt, and pour in a few tablespoons of vegetable oil on top of the potatoes. It is imperative to check the presence of liquid in the mold - it should be level with the top layer. Place the lid on the pan again and place it in the oven. Cooking time with potatoes is about 30-40 minutes, cabinet temperature is 170-180 degrees.

6. Add green peas to the rest of the products 10 minutes before they are fully cooked. Goulash can be sprinkled with herbs before serving. If you prepared the dish in a pot, then you can put it on the table, and if in a mold or frying pan, place it on plates.

Bon appetit!