Beef goulash with gravy in a pan recipe with photos step by step

A dish called “goulash” is found in Hungarian and Russian national cuisines. But it so happens that the recipe for goulash between Hungarians and Russians differs in many ways. The Hungarian version is a thick, rich soup with a lot of meat and vegetables - potatoes, (required!) sweet paprika, onions, and sometimes beans or other legumes. Also a mandatory ingredient in Hungarian goulash are chipetke - small dumplings (pieces of unleavened dough). But a large amount of tomato, as is customary here, is not used in this dish: the soup acquires its characteristic red color due to sweet pepper, which is put there fresh and in the form of a spice in large quantities.

Russian-style goulash is the second course, the softest pieces of meat, like beef, in a thick, glossy gravy. Goulash is prepared by pre-frying and prolonged stewing. The main ingredients in it are meat pulp and tomato sauce; relatively few vegetables are used. I suggest you study the basic goulash recipes, accompanied by step-by-step descriptions and photos, and also try out the one you like best in practice. But before cooking, I strongly recommend that you familiarize yourself with the features of the dish in the Russian interpretation, its secrets, and basic technologies.

Features of preparing goulash in kindergartens, schools, canteens

1. “Our” goulash, unlike its Hungarian “brother,” is a second course, not a soup. It is prepared mainly from beef, and the addition of sweet pepper (paprika) is optional.

2. Beef for goulash is thoroughly cleaned of films, bones are removed, and the flesh is cut into cubes of 20-30 g.

3. In principle, you can cook goulash from almost any part of the carcass, since when preparing the dish, the meat can be stewed for a long time, which makes it soft. However, chefs advise choosing the cervical or dorsal part, the edge, the shoulder blade or the hypochondrium.

4. Before stewing, it is recommended to fry the beef over high heat. The golden brown crust will serve as a barrier to the release of juice from the meat during stewing, so the goulash will turn out more juicy.

5. During the long stewing process, the moisture from the sauce evaporates, resulting in a thick gravy that envelops every piece of meat. Additionally, a small amount of flour or starch is added to the sauce to speed up the thickening process.

6. Goulash is often prepared with the addition of potatoes, sweet paprika, prunes, mushrooms and other ingredients that make the dish more satisfying and interesting.

7. Traditionally, the dish is served with a “neutral” side dish of potatoes (for example, mashed potatoes are very popular in canteens, schools and kindergartens), cereals, and pasta.

8. The classic recipe uses a minimum amount of spices - pepper, salt, bay leaf. At your discretion, you can add mustard, coriander, garlic, etc. to this list.

9. The gravy is prepared using tomato puree, concentrated paste or fresh tomatoes. Dilute the tomato component with water or broth. In some recipes, sour cream is added to the topping, so it acquires a softer, more delicate taste.

Preparation

1. First you need to cut the onion into half rings and leave it in a separate cup for now.

2. Salt it a little. We will definitely add cumin, ground paprika, ground chili pepper, turmeric, and perhaps other favorite seasonings. First, either grind the cumin in a masher or crush it a little in your palms.

3. Meanwhile, heat a saucepan with a thick bottom and add a little vegetable oil. Let's fry the onions.

4. Prepare the meat broth. It can be strained from leftover soup or re-cooked. It is better to pass through a strainer. You need to warm it up a little first.

5. Add tomato paste to the broth. You can use winter preparations or buy ready-made ones in the store.

6. Add a little salt.

7. Also a little sugar so that the broth is not sour, but at the same time has a delicate tomato taste.

8. Add the resulting broth to the onion fried until golden brown and mix. Bring to a boil and immediately reduce heat.

9. Meanwhile, cut the meat into small cubes. The beef should be medium fat.

10. In a separate bowl, add salt, pepper and season the meat. Also add paprika, chili pepper, a mixture of peppers (black, white, red). Store-bought mixtures for meat dishes also work well. Alternatively, you can make your own seasoning in a potato masher.

11. After we bring the meat to taste, add it to the broth.

12. Peel the garlic and pass through a press. Can be chopped with a knife. I prefer pressed garlic because it gives the garlic more flavor than chopped pieces. Leave it on low heat.

13. After 45 minutes, the goulash is ready. It is better to serve with some side dish. Buckwheat porridge, rice or mashed potatoes are suitable. If desired, you can chop the greens and sprinkle on the goulash just before serving.

Classic beef goulash with tomato paste sauce

This is how goulash was and is prepared in most kindergartens, schools and canteens. Lots of beef and tomato gravy and seasonal vegetables available all year round. The thickness of the sauce is achieved by adding a small amount of flour, and the meat is soft thanks to prolonged simmering over the slowest heat.

Ingredients for 6-8 servings:

How to cook beef goulash with gravy (classic recipe with photos step by step):

And for those who want to feel the same taste of goulash from kindergarten, I advise you to familiarize yourself with this recipe. Simple cooking technology and step-by-step photos will help you feed your family a delicious lunch.

Beef baby goulash

This is the most well-known and simplest cooking option - it is also called children's.

According to this recipe, you can cook beef goulash in a slow cooker. Just use half as much water, otherwise the sauce will turn out runny.

We will need:

• beef/veal – 500 gr;
• carrots – 1 piece;
• large onion - 1 piece;
• tomato paste – 30 g;
• flour – 1 tablespoon;
• water – 1.5-2 glasses;
• salt to taste.

Cooking method:

1. Clean the meat from films. Cut into small pieces.
2. Grate the carrots on a coarse grater, chop the onion.
3. Pour a glass of water over the meat, carrots, and onions. Add salt and simmer with the lid closed for an hour.
4. Mix flour with tomato paste and 0.5 cups of water. Pour the resulting mixture into the dish and simmer for another 10 minutes.

Hearty beef goulash with potatoes

Goulash with potatoes and delicious gravy is an independent dish that does not require side dishes. Meat and potatoes are a classic combination, so the dish would be quite appropriate for both lunch and dinner. Save time on food preparation without sacrificing quality and taste.

To prepare you will need:

Prepare beef goulash with potatoes step by step (recipe with photo):

1. Cut the prepared meat into large cubes.

2. Chop the onion into small cubes. Fry it in a small amount of vegetable oil until transparent and light golden brown.

3. Add beef to the fried onions. Stir, fry everything together until crusty over high heat.

4. Pour about a glass of hot drinking water into the frying pan and cover with a lid with a steam vent. Simmer over low heat for about 60 minutes until the meat is tender. As the water evaporates, add more.

5. Meanwhile, peel the vegetables. Grate the carrots on a coarse grater, cut the potatoes into large slices. Press the garlic through a press or chop it with a knife. If the recipe uses fresh tomatoes, blanch them, peel them and puree them in a blender.

6. Add carrots, potatoes and tomatoes to the frying pan with the soft beef. If necessary, add a little more hot water.

7. When the potatoes are cooked, add spices to the goulash - pepper, paprika and garlic, add salt and mix thoroughly. Continue simmering for another 5-7 minutes.

8. Let the finished dish sit under the lid for 10-15 minutes. Serve it up!

Step-by-step instructions for the dish “Beef goulash with gravy recipe with photo”:

The preparation of the dish - beef goulash is very simple. We will cook goulash with gravy. The specified amount of ingredients makes a dish for a family of four. Let's start the cooking process by preparing the meat.

The meat must be washed thoroughly and shredded into small pieces.

Next, you need to peel the onion and cut it into half rings.

Salt the meat pieces and place in a heated frying pan.

During frying, add pepper to taste.

Close the lid of the pan and fry the meat over medium heat for 10 minutes.

After the specified time, you need to add the previously prepared onion.

Next, mix thoroughly and lightly fry again for a couple of minutes.

During this time you need to prepare the sauce. To do this, put flour in a plate.

Add spices as desired. I used spices intended for meat dishes.

Next, you need to pour a glass of warm water and add tomato paste. Mix everything thoroughly.

If desired, you can add a clove of garlic crushed in a garlic press.

Once the sauce is ready, you need to pour it over the meat and mix thoroughly.

Close the lid and simmer the meat for literally another 5-6 minutes.

Beef goulash with gravy is ready. All that remains is to put the goulash into plates and you can serve it to the table. You can use potatoes, rice or buckwheat as a side dish.

The goulash according to this recipe turns out tender and juicy. Every piece of meat literally melts in your mouth.

Bon appetit.

The dish “Beef goulash with gravy recipe with photo” was prepared by Irina Sazonova

Beef goulash in a slow cooker with tomato sauce

In a slow cooker, due to a more even distribution of heat, the meat turns out even softer and more tender, and less liquid is required to prepare the gravy. Another undeniable advantage is that you don’t need to monitor the progress of goulash preparation. Your task is to chop and pre-process the ingredients, and the multicooker will handle the stewing itself, so you can devote this time to your family.

Products needed to prepare the dish:

Cooking method:

Beef goulash like in kindergarten

Another common version of goulash, the recipe for which is familiar to many cooks, is goulash as in kindergarten. It turns out especially tender, thick and nutritious. It is quite simple to prepare, but the dish will certainly earn the praise of your household.

Cooking time – 1 hour.

Number of servings – 4.

Ingredients

To prepare goulash, as in kindergarten, you will need to prepare the following ingredients:

• beef pulp – 700 g;
• tomato paste - 1 tbsp. l.;
• carrots – 1 pc.;
• oil for frying – 1 tbsp. l.;
• onion – 1 head;
• water – 250 ml;
• ground pepper (black) – 1 pinch;
• wheat flour – 2 tbsp. l.;
• salt – 1 tsp.

Cooking method

It’s quite simple to prepare goulash like in kindergarten. Even a novice housewife can handle the preparation of this meat dish, which goes well with a wide variety of side dishes.

1. The beef pulp needs to be washed and cut into small pieces.

2. The peeled onion should be cut into cubes.

3. Pour a large spoonful of oil into a hot pan. Beef pulp is laid out in it. The workpiece is fried over high heat until golden brown.

4. The carrots will have to be peeled and grated.

5. Onions and carrots go with the meat. Everything is fried together for about 5 minutes.

6. The mass is filled with water. Flour is introduced. Tomato paste is added. The mixture is salted and peppered. Everything is thoroughly mixed and simmered for 40 minutes until the meat is soft.

7. All that remains is to serve the goulash, for the preparation of which the recipe was used as in kindergarten. It should be sprinkled with fresh chopped herbs.

Fragrant goulash with prunes

Prunes go very well with beef. Dried plums give meat a special, smoky aroma and unique taste. I highly recommend this for connoisseurs of delicious, unusual food.

To prepare the dish, you will need:

Method for preparing goulash with prunes:

1. Wash the beef, dry it with paper towels and cut into equal cube-shaped slices. Chop the onion into cubes, finely chop the garlic.

2. Place the meat in a frying pan and fry it evenly on all sides until a nice crust appears.

3. Separately, brown the onion. Place the beef and onions in a saucepan, cauldron or frying pan with a thick bottom - a container in which the goulash will be stewed.

4. Pour hot water into the bowl with the meat and onions until the level reaches the top of the ingredients. Cover the dish with a lid and simmer over low heat for 50-60 minutes. Add water as needed.

5. Then add whole prunes. Continue simmering for 15-20 minutes.

6. Bring the flour to a golden color in a dry frying pan. Pour a little gravy from the goulash and dilute the tomato paste with it, add flour. Place the resulting mixture in a saucepan and stir. Add chopped garlic, salt, and pepper. Cook for another 3-5 minutes and then let the goulash infuse the aromas, covered, for 10 minutes.

Step-by-step instructions for the “Beef Goulash” dish

How to cook beef goulash? To prepare any meat dish you need a good piece of meat. Goulash with gravy is prepared specifically from tenderloin - that is, the meat must be “clean”, without bones. The “younger” the meat, the more tender it will be in the finished dish. It is easy to distinguish young meat - it has a lighter, pink color and light fatty layers.

So, rinse the beef fillet well and chop into small pieces. Sprinkle them with salt and ground black pepper.

Pour sunflower oil into a frying pan, heat it and fry the pieces of meat over medium heat.

Meanwhile, peel a head (or two) of onion and finely chop it.

Fry the meat, stirring occasionally and turning the pieces from side to side, for 10-15 minutes. Then add chopped onion to it, mix well and continue frying.

When the onion becomes translucent, add a tablespoon of wheat flour into the pan. This will add an appetizing richness to the goulash. Mix well again and fry the ingredients for a few minutes.

Now it's time for tomato paste. It is she who gives her wonderful golden hue to this dish. Mix well and after a few minutes remove the pan from the heat.

Place the meat and spices in a saucepan. It is advisable to choose a container with a thick bottom.

Pour hot water into the pan, enough to completely cover the meat. Place a couple of bay leaves and return the goulash to the stove. Set the fire to minimum. Almost ready meat needs to be simmered for another hour and a half. During this time it will become unusually soft and tender. The broth will turn into a rich, satisfying and rich gravy. That's all for preparing beef goulash.

By the way, you can adjust the amount of liquid in the goulash at your discretion. There may be very little gravy, just a hint of it. Or maybe so much that the goulash will look like meat soup.

Beef goulash (photo) is good on its own, as an independent dish. But you can still serve mashed potatoes, porridge or vegetable salad as a side dish. Goulash is a traditional Hungarian dish and is served with small flatbreads. Serve the beef goulash hot, sprinkled with herbs.

Bon appetit!

Delicious beef goulash with tomatoes (without tomato paste)

During the season of fresh vegetables, it is simply a sin to use concentrates for cooking, including tomato paste. Goulash made with fresh tomatoes is very tasty and rich in color. The dish is prepared using the same technology, with the exception of processing the tomatoes: they must be scalded and peeled, and then chopped in any convenient way. It takes no more than 5 minutes, and you will definitely appreciate the difference in taste.

What we will cook from:

Preparation procedure:

1. Cut the peeled onions into thin half rings. Select a vessel for stewing goulash. This could be a Dutch oven, saucepan, or heavy-bottomed frying pan. For convenience, do all the cooking steps in one container. Heat oil in it, add onion. Saute, stirring, for 3-4 minutes, until transparent.

2. Add paprika and both types of pepper to the onion, stir. Fry for another 2 minutes.

3. Cut the beef into small pieces and add to the onion. Stir and cook until the meat has a light crust.

Advice:

The meat can be fried separately and then added to the onion.
4. Pour enough water into the container with goulash so that it completely covers the food. Bring to a boil and reduce heat, cover the dish with a lid and simmer for at least 40-50 minutes.

5. Place tomatoes in boiling water for 2-3 minutes, remove and cool. Remove the skin and finely chop the pulp or puree it using a blender.

6. Add tomatoes to beef, add salt and stir. Simmer for another 20 minutes.

7. Add sour cream and flour, stir until the gravy is smooth. If necessary, adjust the goulash to taste. After boiling again, simmer the dish on the stove for 3-4 minutes and remove from heat.

8. A delicious lunch is ready!

Recipe 2: Beef goulash with potatoes

Beef goulash cooked with potatoes allows you to do without a side dish altogether. If you complement it with vegetable salads, you will get an excellent lunch or dinner.

Ingredients: 600 grams of beef, 500 grams of potatoes, 150 grams of tomato, 200 grams of carrots, onions, red bell pepper, 4 teaspoons of paprika, 4 cloves of garlic, teaspoon of salt, 40 grams of lard.

Cooking method:

1. First, you need to fry medium-sized chopped onion in a frying pan - it should acquire a golden hue.

2. Then you need to sprinkle it with paprika and stir thoroughly.

3. Beef should be cut into large pieces and added to the frying pan. Don't forget to add salt and pepper. Until the meat turns white, fry everything together over high heat. Then reduce the heat slightly, add a little water and cover the pan with a lid. Leave to simmer for about an hour.

4. Meanwhile, chop the carrots and bell peppers. And, after an hour, add tomatoes, garlic, peppers and carrots to the frying pan, add hot water, stir and leave to simmer again for 15 minutes.

5. When the meat becomes soft, you need to add potatoes cut into large pieces into the goulash.

6. When the potatoes become soft, the dish is ready. But after turning off the heat, you need to let the goulash brew a little under a closed lid.

Recipe for goulash with mushrooms and tomato-sour cream sauce

Mushrooms just beg to be included in this dish. Just a few fresh champignons will significantly transform the taste of beef goulash. Tomato-sour cream sauce with a soft, delicate taste and enveloping texture will complement the trio of meat, mushrooms and vegetables. Try it!

Compound:

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.

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.