Beef goulash with classic gravy - 10 delicious recipes

Beef goulash with gravy is a classic dish for lunch or dinner. Beef for goulash is stewed with water, broth or sauce until soft, and then 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 cereals.

The classic recipe for goulash in a 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. The amount can be varied, depending on how thick you want the gravy.

Cooking time: 1 hour.

Servings Per Container: 4.

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  Cut the beef tenderloin (preferably the neck or shoulder) of the films and cut into cubes with sides of about 3 cm. Please note that the meat must be completely defrosted.
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  Cut the medium onion into cubes. You can take more or less onions than indicated in the recipe - as you wish.
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  Grate carrots, you can use Korean carrots. Its volume is also allowed to vary. Squeeze the garlic with a garlic spade.
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  Pour oil into a deep frying pan and heat. Put the meat pieces in butter and fry over high heat without a lid. With this cooking technology, the beef will be covered with a crust, and the juice we need will remain inside the pieces of meat.
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  When the beef cubes are noticeably browned and the liquid has disappeared from the pan, add the chopped onion. Reduce the fire to medium.
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  After a few minutes of frying the meat and onions, add about a third of a glass of water to the pan.
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  After the onion, send the carrots to the pan and add half a spoonful of sugar, mix everything. Sugar is not a required ingredient, but it allows the carrots to stay firm and not fall apart.
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  Put the tomato paste in a frying pan, followed by the garlic with spices. You can choose any seasonings that, in your opinion, go well with meat.
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  Sprinkle flour over the surface of the meat with vegetables, mix and fry everything together for a couple of minutes. How much flour you use will affect the thickness and volume of the gravy.
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  Pour the contents of the frying pan with 3 glasses of hot boiled water, cover and simmer until cooked over a medium heat. It would be nice to let the meat stew for about an hour, or more. Only all the time you need to check the liquid level in the pan and stir the goulash. Half an hour before the readiness to salt the dish, pepper.
• 
  It is better to serve aromatic beef goulash with gravy in combination with mashed potatoes and vegetables.

Bon Appetit!

The right beef goulash with tomato gravy

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

Ingredients:

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

Cooking process:

1. Cut the beef into bars, make sure that there are no films left on the meat. Lightly roll each bar in flour and fry in vegetable oil for 7-10 minutes. It is important that the meat is dry after washing and does not “pick up” too much flour. During the frying process, you need to watch so that the flour does not burn.
2. Pour the chopped onion rings and grated carrots into the pan, mix with the meat with a spatula and fry everything together for another 5-7 minutes.
3. Cut the stalk in the tomatoes and divide them into 4 parts. Put in a frying pan. And along with them, pour in tomato sauce or pasta.
4. Pour about a glass of water with meat with vegetables, preferably hot, close the lid and leave to simmer for an hour. Reduce the fire on the stove.
5. 20 minutes before being ready, send bay leaves, seasonings, salt to the pan. If the water has completely evaporated, add more and leave the goulash on the stove until tender.
6. Sprinkle chopped herbs before serving.

Bon Appetit!

Soft goulash with sour cream sauce

The 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 take sour cream of any fat content, as long as it is fresh. The recipe uses beer, but can be substituted 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.
• Seasonings for meat and salt to taste.

Cooking process:

1. Fry the sliced ​​beef in a deep frying pan. The fire on the stove must be strong. Do not close the lid when frying. The pieces of meat should be sauteed for about 10 minutes, until a “blush” appears on them.
2. Cut the onion and carrot into strips. Carrots can also be chopped with a grater. Fry vegetables with meat for 5 minutes, stirring all the ingredients together.
3. Pour beer into the pan. It is better to take a light, light foamy drink, without extraneous tastes. 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 a low power burner for 40 minutes.
4. Put sour cream to the contents of the pan, put sweet and hot peppers cut into pieces. Simmer the mixed mass for 10 minutes.
5. Add garlic to the goulash, salt, season and turn off. Let the dish brew under the lid for 7-10 minutes and serve.

Bon Appetit!

Delicious beef goulash recipe in a saucepan

This recipe uses a lot of onions, and the goulash itself is thinner than in a skillet. For cooking, you need to take a thick-walled saucepan with a tight-fitting lid.

Ingredients:

• Beef - 1 kg.
• Onions - 0.8 kg.
• Flour - 2 tbsp. l.
• Water - 1 liter.
• 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 the medium-sized meat into cubes, fry it in a pan with vegetable oil.
2. Chop the onion in half rings or cubes, also fry with the meat until golden brown.
3. Take a large saucepan, put there tomato paste, paprika, sugar, seasonings, salt, lemon zest, mix everything and simmer for 10 minutes over low heat.
4. Pour in water, vinegar and bring everything to a boil.
5. Put 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 must be stirred several times with a spatula.
6. Pour chopped garlic into an 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 a saucepan in deep bowls. It goes well with toast, rolls or whole boiled potatoes.

Bon Appetit!

A simple recipe for making goulash in a slow cooker

To prepare goulash in a multicooker, the “Stewing” and “Baking” (“Frying”) modes are used. It will take about two hours to prepare the dish, but it will turn out to be 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.
• Extinguishing water.
• Laurel and garlic optional.

Cooking process:

1. Prepare beef for heat treatment: cut films and veins, wash, dry, cut into bars. If you wish, or if you suspect that the meat is tough, you can beat it off with a culinary hammer.
2. Chop the onion and carrot.
3. Switch on the "Fry" function on your kitchen unit and pour a spoonful of vegetable oil into the bowl. Warm it up well.
4. Put the beef in hot oil, stirring and letting the moisture evaporate. Wait until the pieces of meat begin to acquire a "golden" appearance.
5. After, together with meat and in the same mode, cook carrots and onions, also stirring. The whole process of frying meat and vegetables will take about 20 minutes.
6. Send tomato paste, flour, paprika and other seasonings, as well as salt to the meat and mix everything.
7. Prepare boiling water in advance, measure it about 1.5 cups and pour it into a bowl. When the whole mass has boiled, close the lid and change the function to "Quenching". In this mode, cook the goulash for about 2 hours. You can add bay leaf and garlic shortly before cooking.

Bon Appetit!

Delicious beef goulash with tomatoes and gravy

Choosing this recipe, you will get the most delicate meat dish, you just need to be patient: it will take about 3 hours to stew the meat. Tomatoes help to soften the meat, and the goulash gravy 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 into plates about 1.5 cm thick, and then into strips.
2. Heat the oil in a deep frying pan, fry the beef strips in it until lightly browned.
3. Pour water into the pan, preferably hot boiled water, so that it covers the meat layer. Simmer the meat under the lid over low heat while the other ingredients are being prepared. It is best to stew the meat "alone" for about 1.5 hours.
4. Put the tomatoes, cut into large semicircles, with the beef. Add salt and seasonings. Caraway seeds, basil, marjoram are well suited. 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 flour in it, pour in milk, you can dilute it with water.
6. After the formation of a homogeneous mass, without lumps, pour the sauce to the meat, mix everything and, bringing to a boil, cook over low heat to thicken the sauce. Serve the most delicate goulash with any side dish and green salad.

Bon Appetit!

Step-by-step recipe for beef goulash with mushrooms

This recipe recommends using young beef and fresh mushrooms. But you can take other mushrooms according to your taste. Complements the union of mushrooms and meat with a spicy creamy sauce.

Ingredients:

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

Cooking process:

1. Place the beef in the form of cubes 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 onions into half rings. Mix vegetables with grilled beef and brown too. They should not be allowed to turn into burnt crusts, it is better to let them remain half-baked.
3. Pour a little water into the meat with carrots and onions and simmer for 40 minutes under the lid.
4. Wash the champignons, cut into slices and add them to the pan.If you take, for example, boletus, boletus or other mushrooms, it is better to pre-boil them for 20 minutes, and then cook with the meat.
5. Cut the peeled sweet and hot peppers into small cubes and simmer them together with beef and mushrooms for about 20 minutes. Then add black pepper, you can also add other seasonings to meat, add salt and stir. You can use mushroom-flavored bouillon cube, dry or fresh dill and parsley.
6. Pour in sour cream, stir the goulash and keep on low heat, covered 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. Sprinkle herbs on the finished dish.

Bon Appetit!

Classic beef goulash with prunes

Prunes give the meat a sweet and sour flavor and make the dish spicy. It is allowed to take dried prunes, then it must be soaked beforehand. It is good to cook a dish in a thick-walled brazier with a tight-fitting lid, then it will be quenched, like in an oven.

Ingredients:

• Beef (shoulder or neck) - 1 kg.
• Onions - 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 brazier or cauldron, add water to cover the meat layer completely and simmer for 40-50 minutes.
2. Soak dried prunes in hot water for 15 minutes. If the fruits are fresh, then remove the seeds from them and set aside.
3. Cut onions and carrots as you like in meat dishes. Leaving large pieces will make the goulash appear richer and the ingredients will retain their shape. Finely chopped vegetables will fall apart, but they will add thickness to the dish. Dip the onions and carrots into a container of meat. Check the presence of liquid - there should not be a lot of it, but it is also impossible to extinguish food in a dry brazier.
4. After stewing the meat with vegetables in general for about an hour, add the prunes to it.
5. The next step is to send tomato paste, flour and sour cream to the brazier. Simmer the mixed ingredients for 15 minutes.
6. Place crushed garlic, spices and salt in the dish last. Mix everything well and hold it under the lid 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 mistaken for a hearty second or first course, depending on the cooking technology. Unlike other beef goulash recipes, Hungarian uses potatoes, so this dish can easily replace a set meal.

Ingredients:

• Beef - 500-600 g.
• Potatoes - 700-800 g.
• Onion - 300 g.
• Tomatoes - about 500 g.
• Bulgarian 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. For the preparation of Hungarian goulash, a cauldron or a saucepan with thick walls is suitable. But before you send the meat into it, you need to lightly fry it in a pan - only until a brownish surface is formed. The beef should be diced. 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 take even more onion - he is one of the main "heroes" of Hungarian goulash.
3. After the onion, pour the paprika into the container and mix everything.
4. Pour hot water into the meat with onions in such a volume that it is stewed, not boiled. Close the lid and keep on fire for about an hour. At the end of stewing meat, add tomato paste to it.
5. In advance, while the beef is being cooked, process the potatoes: peel them and cut them into cubes of about the same size as the meat. Pour potato cubes into the total mass.
6. Peppers - hot and Bulgarian - cut into rings and, after the potatoes, put in a saucepan.
7. Tomatoes cut into small cubes are the next "guest" of a multicomponent dish.
8. Mix all the ingredients in a saucepan, season with salt, season and cook until the potatoes are soft enough. The question - 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 being ready, add crushed garlic to the goulash. Serving the dish depends only on your imagination. Greens, fresh vegetables and crispy bread will be indispensable helpers in this process.

Bon Appetit!

The recipe for making soft goulash in the oven

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

Ingredients:

• Beef - 500 g.
• Flour - 2 tbsp. l.
• Sun-dried, pickled or fresh tomatoes - 250 g.
• Onions - 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, cut it into cubes, mix with flour and brown in sunflower oil. Then transfer the meat to a mold or pot.
2. It is not necessary to fry onions and carrots, it is enough to chop them in an arbitrary way and put them in a second layer on the meat.
3. Combine tomatoes with meat, onions and carrots. Pour the contents of the mold with hot water or broth so that all layers are lightly covered. At the same time, add tomato paste and put the preparation in the oven for 1 hour. Temperature range - 170-180 degrees.
4. The potatoes should be cut into small cubes and put on top of the half-cooked meat. It is not necessary to mix it with other components, this can be done after.
5. Pour spices, salt over the potatoes, pour in a few tablespoons of vegetable oil. It is imperative to check for the presence of liquid in the form - it must be flush with the top layer. Again, put the lidded form in the oven. Cooking time with potatoes is about 30-40 minutes, the temperature in the cabinet is 170-180 degrees.
6. Add green peas to the rest of the products 10 minutes until fully cooked. Goulash can be sprinkled with herbs before serving. If you cooked a dish in a pot, then you can put it on the table, and if in a mold or a frying pan, put it on plates.

Bon Appetit!