Delicious Hungarian national dish, goulash fits perfectly into our winter menu. Judge for yourself: hot spicy thick soup with pieces of stewed meat, sweet peppers, tomatoes, potatoes and onions - what could be more pleasant and desirable after a long winter walk? Goulash is also good for its simplicity of preparation. However, this simplicity is deceptive. Despite the fact that goulash does not belong to haute cuisine at all, but rather to a simple but satisfying folk cuisine, failure to comply with all the requirements 
The details and rules for preparing this dish can play a cruel joke on you. And instead of thick, satisfying and so attractively tasty goulash, you will only get boiled meat in sauce. But don't despair! "Culinary Eden" is always ready to help you. Today we invite you to understand all the intricacies with us and remember how to cook goulash.
Like any other truly folk dish, shepherd's soup, which is exactly how the word goulash is translated from Hungarian, is very rich in a variety of cooking recipes. The classic basic goulash recipe is not complicated at all. Finely chopped onions are fried in lard, then beef, cut into small cubes, is added and sprinkled with more and more paprika, which not only serves to give the dish a rich red color, but also acts as a thickener. The meat is stewed until half cooked 
ness, after which add a little broth or water and add a small amount of spicy vegetables, potatoes and herbs to taste. Literally a couple of minutes before readiness, small pieces of tough dough - chipettes - are added to the dish, which are often perceived 
Out of habit, I’m like cereal. As soon as the chipettes float to the surface, the dish is ready. But this is just a basic recipe, just the very basis of goulash. But in every region, in every home and every family they prepare their own, special goulash.
What is used to make homemade goulash? The meat part is prepared not only from beef, but also from pork, lamb, turkey and chicken. In addition to potatoes, carrots and tomatoes, sweet and hot peppers, beans and cabbage are added to goulash. Instead of water, a wide variety of broths and wine are often used. And the rich selection of all kinds of spices and herbs will allow you to easily give your goulash its own special, refined taste and aroma.
Today "Culinary Ed" 
eat" found out and wrote down for you the most important tips and secrets that will definitely help even novice housewives and easily tell you how to cook goulash.
1. When choosing meat for your goulash, try 
turn your attention to the freshest cuts. Brisket, shoulder or flank are best suited for preparing this dish. Try to choose a piece of meat that is evenly covered with a thin layer of fat. In this case, when cutting, you can easily make sure that each piece of meat contains a small piece of lard; this method of cutting meat is especially appreciated when preparing goulash. Do not forget to evaluate the look and age of the animal whose meat you are buying. This is easy to do by looking closely at the color of the fat. The more yellow the lard, the older the animal was, and the tougher and rougher the meat will be in the finished dish. Be sure to click on the selected piece of meat index finger. If the meat is fresh, the resulting hole will immediately disappear. And in old, stale, flabby meat, the hole will remain for a long time. Needless to say, such meat is not suitable for our dish?
2. The second most important ingredient in goulash can be safely called paprika. It is this spice that gives the dish a special color and aroma, simultaneously thickening the goulash. The choice of paprika should be approached with all the seriousness of a very important matter. The most suitable type of paprika for goulash is considered to be noble sweet paprika. She has a juicy dark color And subtle aroma. Red gourmet paprika, distinguished by its brighter scarlet color and sweetish, mild taste, is also a good choice. But pink paprika, like hot paprika, should be used with great caution. These varieties of paprika are distinguished by a lighter pink or yellowish tint and a piquant, spicy taste. In general, when buying paprika, keep in mind that the redder and richer the color of the paprika, the sweeter and more aromatic it will be, and the better it will suit your dish.
3. The best utensil for preparing shepherd's soup is considered to be a good one. 
thick-walled pot. However, such authentic preparation of goulash these days is found only in Hungarian restaurants, trying to capture the imagination of tourists. At home, a cauldron, a saucepan with a thick bottom and walls, or even a deep frying pan are perfect for making goulash. It is best to choose cast iron cookware, the thick walls and bottom of which allow the prepared goulash to heat up evenly and protect your dish from burning. If you have not yet acquired a cast iron cauldron, then this would be perfect. good pan made of stainless steel. But it is better to refuse thin-walled and enamel cookware. Goulash in such a container can easily burn, and uneven heating of the prepared dish can negatively affect its taste.
4. Let's try to cook our first beef goulash according to classic recipe. Wash, remove excess veins and cut into small cubes 600 g. beef, finely chop two large onions, 600 gr. peel and cut potatoes large pieces. Melt 2 tbsp in a cauldron. spoons of pork fat, add onion, and fry until transparent. Then add meat, 1 tbsp. a spoonful of paprika, ½ tsp. cumin and ½ cup water or broth. Bring to a boil and simmer, covered, over low heat for 30 minutes, adding water or broth as needed. After the time has passed, add potatoes to the meat and fill everything with water so that it just covers the vegetables and meat. Bring everything to a boil, simmer for 10 minutes over medium heat, then add 3 tbsp. spoons of tomato paste, salt and red pepper to taste. Mix your goulash thoroughly and simmer over medium heat until the potatoes are cooked. When the potatoes are completely soft, remove the goulash from the heat, cover and let sit for 10 to 15 minutes.
5. V. Pokhlebkin also offers us his recipe for real Hungarian goulash. Slice 
cubes 600 gr. beef and 300 gr. Luke. Heat 3 tbsp in a casserole. spoons of lard and fry the meat with onions for 10 - 15 minutes over high heat. Then add one liter of boiling water and cook the meat over low heat for one hour. Then add 600 gr. potatoes, cut into large pieces, and simmer all together until the potatoes are ready. When the potatoes are ready, add a tablespoon of flour, lightly stewed in butter and diluted with hot water. Then add three tomatoes, peeled and chopped into thin slices, two finely chopped sweet peppers, one teaspoon of paprika, a pinch of hot pepper and salt to taste. Simmer everything together for another 15 minutes and serve immediately.
6. Excellent goulash is also made from pork. Heat 2 tbsp in a frying pan. spoons vegetable oil, add two finely chopped onions and fry until slightly golden brown. Then add 1 kg. pork, cut into small cubes or cubes, and a tablespoon of flour. Stir and fry over high heat, stirring frequently, until lightly golden brown. Place the fried meat and onions in a deep saucepan, add 400 ml. water or broth, one teaspoon of paprika, a pinch of cumin and salt to taste. Bring to a boil and simmer, covered, over low heat for 40 minutes. Then add one finely chopped sweet pepper, a pinch of hot pepper, and simmer everything together for another 15 - 20 minutes.
7. Spicy lamb goulash is very tasty and aromatic. In deep 
In a frying pan, heat 3 tbsp. spoons of lard, add 600 gr. lamb shoulder, cut into small cubes, and 40 gr. finely chopped smoked bacon. Sprinkle the meat with 2 tbsp. spoons of flour and a pinch hot pepper. Stir, add two chopped garlic cloves and a pinch of marjoram. Stir again and fry the meat over high heat until golden brown. Reduce heat, add one glass of dry red wine, one glass of hot water, two tomatoes, peeled and cut into thin slices, and salt to taste. Bring the goulash to a boil and simmer over low heat, covered, for 40 minutes. Serve with a side dish of boiled potatoes and fresh vegetables.
8. Original and very delicious goulash they cook with beans in Texas. Rinse, soak in water for eight hours, boil until tender and drain 400 grams in a colander. red beans. In a cauldron, heat 2 tbsp. spoons of corn oil, add 400 gr. thinly sliced beef and fry for 10 minutes, stirring frequently. Then add two chopped onions and fry everything together for another 5 minutes. Peel and thinly slice four tomatoes. Cut two sweet peppers into strips. Add vegetables to meat and simmer for another 10 minutes. Then add boiled beans, one glass of dry red wine, salt, black and red pepper to taste. Stir and simmer everything together over medium heat until the meat is cooked.
9. Goulash turns out to be unusually aromatic and especially tasty if 
cook it in ceramic pots in the oven. Cut into small cubes of 250 grams. beef and pork. Finely chop 250 gr. Luke. Cut 100 grams into large pieces. carrots and 500 gr. potatoes. In a deep frying pan, heat 2 tbsp. spoons of vegetable oil, add onion and fry until light golden brown. Then add meat, 1 tbsp. a spoonful of paprika, a pinch of cumin, one chopped clove of garlic, salt and red pepper to taste. Fry everything together over high heat, stirring frequently, until the meat is golden brown. Then add vegetables and two liters of strong meat broth to the meat. Bring to a boil and cook over medium heat for 10 minutes. Remove the goulash from the heat, pour into portioned ceramic pots and bake in an oven preheated to 200⁰ for 50 minutes. Before serving, add one tablespoon of sour cream to each pot.
10. Vegetarians will certainly enjoy the original mushroom goulash. Wash, peel and coarsely chop 600 g. any fresh mushrooms. Finely chop 300 gr. Luke. Cut one sweet pepper into small cubes. In a deep frying pan, heat 2 tbsp. spoons of vegetable oil, add mushrooms and onions and fry until slightly golden brown. Then add 1 tbsp. spoon of flour, stir and fry for another minute. Add sweet peppers, one glass of vegetable broth, 2 tbsp. spoons of tomato paste, 1 teaspoon of paprika, salt and red pepper to taste. Simmer everything together over medium heat, covered, for 20 minutes. Remove the goulash from the heat, season with 2 tbsp. spoons of sour cream, stir and let it brew under the lid for 15 minutes. Serve with boiled potatoes.
And on the pages of “Culinary Eden” you can always find even more interesting ideas and proven recipes that will definitely tell you how to cook goulash.
Once upon a time, goulash was a camp food for Hungarian shepherds, who cooked it in cauldrons over a fire. It is no coincidence that this word is translated from Hungarian as “shepherd’s soup”, simple, satisfying and very nutritious. In modern cuisine, goulash is more common as a second course, served with a side dish. Pieces of meat cooked in a thick gravy with vegetables are an ideal winter food that satisfies hunger, warms you up and lifts your spirits...
Goulash, azu or kuyrdak
Nobody knows which goulash recipe is considered a classic, since even in Hungary this dish has many variations of preparation. Moreover, goulash can be found in kitchens different nations in a modified form. The Tatars prepare azu, the Kazakhs and Kyrgyz make the traditional kuyrdak, the Spaniards cook cocido adding beans to it, the Germans cannot imagine Eintopf meat soup without cereals and pasta, and the Americans have created their own gumbo goulash, in which you can find not only meat and sausage, but also seafood. At first glance, it seems that the recipe for delicious goulash with gravy is so simple that it can be easily mastered at home. However, there are some subtleties that you need to know about in order to prepare a flavorful, tasty and thick goulash, rather than a thin soup.
How to select and prepare meat for goulash
Prepared from different types meat - beef, pork, lamb and poultry. However, the classic “shepherd's soup” was cooked with beef, veal and lamb, that is, with meat that was available to the shepherds. When the hunt was successful, goulash was made from game and hare meat. If you decide to cook beef goulash according to the classic recipe, as it was cooked by Hungarian shepherds, choose fresh brisket, tenderloin, hind leg flesh or shoulder with a thin layer of lard, but always from a young animal. When buying lamb, give preference to the shoulder and neck, and for pork goulash, take the pulp from the top of the ham, back, brisket and neck. Pork loin and ham are not very suitable for preparing the dish, as it can turn out a little tough and dry. The selected piece is cleaned of films, tendons, and cartilage, cut into cubes and placed on a napkin to drain. Only from high-quality meat will you prepare soft, tender and juicy goulash, especially when it comes to beef.
How to cook meat goulash in Hungarian style
Traditional Hungarian goulash is made like this. Chopped onions are fried in lard in a frying pan, in a cauldron, cauldron or any thick-walled container, into which pieces of beef are soon added, generously sprinkled with sweet paprika and a pinch of cumin. The meat is stewed in own juice until half cooked, then add water or broth to the bowl, add chopped vegetables (potatoes and bell pepper), 15 minutes before cooking, add tomatoes to the dish. At the very end, Hungarian chipette dumplings, made from steeped unleavened dough with garlic and dill. There is no need to give them any shape - just pinch off small pieces from the dough and throw them into the cauldron. Delicious Hungarian goulash with aromatic garlic dumplings is ready!
Goulash in Russian
Russian housewives cook a little differently. Meat and vegetable sauce are made separately and only then mixed for stewing or initially cooked in one cauldron. In this case, the meat is first fried and then stewed. Some housewives immediately pour liquid over the meat, but it is pre-frying with a crispy crust that preserves the juiciness of the goulash.
The sauce is cooked like this: onions and carrots are chopped (carrots can be grated), fried with paprika, cumin and other spices, then tomato paste and browned flour are added to them. The flour is usually fried until creamy and develops a pleasant nutty aroma. The resulting spicy gravy is poured over the meat and the dish is simmered until cooked for an hour and a half. After a long simmer, the sauce becomes viscous and envelops the meat pieces, making them tender and appetizing. If desired, potatoes are added to the cauldron during the stewing process, although some chefs believe that it is correct to cook goulash without potatoes, which are better served as a side dish. Well, as many housewives as there are, there are as many ways to prepare this dish.
A few subtleties and secrets
The sauce can be thickened not only with flour, but also with starch dissolved in cold water, and meat and vegetables are fried not necessarily in lard and fat, but also in butter or vegetable oil. The following rules apply here. If you cook from fatty meat, fry it in vegetable oil. It is better to use lard or lard if the meat is too lean and dry.
A variety of vegetables, fruits and other products are added to goulash. Some exotic recipes include pickled or fresh cabbage, beans, peas, mushrooms, egg noodles, apples, prunes, all kinds of spices and herbs - dill, parsley and basil. Instead of meat, fish or soy are sometimes added to goulash, broth or wine is used instead of water for stewing, and mayonnaise and sour cream are often used as a replacement for tomato paste.
Fragrant and juicy goulash is served with potatoes, cereals, pasta, vegetables, mushrooms and legumes. On our website you will learn how to properly prepare beef and pork goulash so that it is thick enough, aromatic, juicy and melts in your mouth. We publish best recipes goulash, sent by our readers, who share the intricacies of roasting meat and vegetables, preparing sauce and combining spices. Choose any recipe and spoil your family with simple but delicious homemade food!
Goulash is a Hungarian dish. And there it is more classified as thick soups than as main courses. Initially, goulash was invented by Hungarian shepherds - for lunch they usually cooked their food over an open fire in large cauldrons - there was something similar to goulash. Goulash was also popular among the Cossacks in southern Russia. Today, every housewife knows that beef goulash, which goes well with your favorite side dish, allows you to feed your family heartily.
Beef goulash - food preparation
To prepare goulash, you need to take high-quality beef tenderloin - without bones, chaff or veins, so that the goulash turns out tender and juicy.
Beef goulash - preparing dishes
Cooking goulash in a frying pan. In this case, a frying pan with a non-stick coating or cast iron with thick walls is suitable. The main thing is that the pan is high enough so that you can easily stew the meat in it.
Beef goulash - the best recipes
Recipe 1: Beef goulash
This recipe is very easy to prepare. And such goulash goes well with many side dishes (cereal porridge, potatoes, pasta), is perfectly complemented by salads and allows you to feed your family heartily.
Ingredients:
500 grams of beef (you can also use veal),
carrot,
onions,
2 cloves of garlic,
2-3 tablespoons of tomato paste,
sunflower oil, salt.
Cooking method:
1. Carrots must be peeled and cut into cubes. You also need to cut the onion and garlic into small cubes.
2. Beef needs to be washed and cut into medium-sized pieces.
3. Sunflower oil You should heat it in a frying pan and fry the garlic, onions and carrots in it until golden brown.
4. Then you should add the beef to the pan and do not forget to increase the heat.
5. The meat needs to be fried for just a couple of minutes - it should turn white. And then you need to add 250 milliliters of boiling water and tomato paste to the beef, stir everything thoroughly. When the liquid boils, you need to cover the pan with a lid and set the heat to minimum.
6. At minimum heat, the beef goulash will simmer under the lid for about an hour and a half. The finished meat will be soft and juicy - then it is ready to serve.
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 paprika,
4 cloves of garlic,
a 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 3: Georgian Goulash
Due to the use of red wine and pickles, the meat prepared according to this recipe becomes very unusual taste. And it goes great with rice porridge.
Ingredients:
400-500 grams of beef pulp,
half a glass of dry red wine,
2 onions,
2 pieces of pickled cucumbers,
1 clove of garlic,
2 tablespoons tomato puree,
2 tablespoons meat broth,
tablespoon of wheat flour,
ground black pepper, salt.
Cooking method:
1. Beef must be cut into small pieces, fry it in oil in a frying pan and add finely chopped onion to the meat.
2. After this, add salt and pepper and, stirring constantly, fry the meat for 5-7 minutes. big fire. Then sprinkle with flour and fry for another 5 minutes.
3. Then you need to puree the tomatoes, cut the cucumbers into cubes, and chop the garlic. Add all this to the frying pan, pour in the broth and wine and simmer for 30-40 minutes under the lid.
4. Georgian goulash can be served with a side dish of rice. For beauty and to add a piquant taste, sprinkle the goulash with chopped dill.
Recipe 4: Hungarian goulash cooked in the microwave
Since this recipe involves the use of wine, the taste of the meat is especially refined and piquant. And in the microwave the dish is prepared in just a few minutes.
Ingredients:
500 grams of beef,
50 milliliters dry red wine,
large onion,
sweet pepper,
2 tomatoes without skin,
bouillon cube.
Cooking method:
1. Beef, bell peppers and onions need to be finely chopped and placed all together in a high frying pan or bowl with a lid.
2. A bowl with pieces of beef should be stewed at 100% power for 4-5 minutes.
3. Then you need to finely chop the tomatoes, which also need to be added to the meat.
4. After this, you need to mix the dry broth with red wine and also pour this into the goulash. In a sealed container at 100% power, you need to simmer the goulash for another 6-7 minutes. Then the dish can be served to the table.
Beef goulash is quite easy to prepare. To make the dish tasty, it is important not to overcook it in the pan. It is also necessary to choose the right spices - pepper, paprika, you can also use bay leaf and peppercorns. In general, the secret to preparing delicious goulash lies in the proper combination of all ingredients. When everything is in moderation, the taste of beef is simply amazing.
Hello! Today we will prepare the national dish of the Hungarians, which belongs to the category of thick soups. Moreover, previously it was done exclusively over a fire in large cauldrons. And the main component is meat and vegetables. Well, guess what I mean?
That's right, this is delicious goulash. Recently I already told you how to cook this, but now I’ll share with you the beef version. I know that many people do not really prefer it because of the dryness and toughness of such meat. But if you know all the secrets, you can end up with very soft pieces with gravy.
In our family, it is customary to serve this food with a side dish, such as tolchonka or pasta. I also try to put more fresh vegetables and herbs on the table.
Honestly, I don’t have any special secrets in the technology of preparing this meat dish. But still there are some nuances. So read everything to the end, I will reveal my “secrets” to you.
So, according to the first option, everything is done very, very simply. Main point consists of frying fresh meat in a hot frying pan. This way, you will preserve the juiciness of each piece and stew them faster in the future.
Ingredients:
- Beef - 400 gr.;
- Onion - 1 pc.;
- Vegetable oil - 3 tbsp. spoons;
- Flour - 1 tbsp. spoon;
- Tomato paste - 2 tbsp. spoons;
- Salt, pepper - to taste.
There is nothing superfluous in the composition. You can also add carrots if you wish.
Cooking method:
1. Rinse the meat well under running water and dry. Onions take a large one and peel it.
2. Now cut the fillet into medium pieces and the onion into half rings.
3. Crack the pan. Pour in vegetable oil and add meat and onions.
4. Mix everything well.
5. Then salt and pepper the mixture.
6. Fry over medium heat until the flesh changes color.
7. Then turn up the heat a little and simmer until all the liquid has evaporated.
8. Turn on high heat and fry the meat until golden brown. But watch the onions so they don't burn.
10. Stir the mixture and heat well for 2 minutes.
11. Pour 1.5 cups of clean and cold water into a saucepan. Bring to a boil, stirring the contents occasionally.
12. Let everything boil for 10-12 minutes.
13. Taste the liquid, add salt if necessary. You can also add bay leaves and fresh chopped herbs. Cover everything with a lid, turn off the heat. Let the dish brew and then serve with any side dish or vegetable salad.
How to cook goulash with gravy like in a cafeteria
And now I’ll tell you a very terrible secret). In order to get the food according to USSR standards, you need to add vodka. And don’t be afraid, it won’t give any aftertaste, but it will soften the meat.
Ingredients:
- Beef - 1 kg;
- Onions - 1 pc.;
- Vegetable oil - 50 ml;
- Vodka - 50 ml;
- Paprika - 1/2 teaspoon;
- Tomato sauce - 200 gr.;
- Garlic - 1 clove;
- Bay leaf - 1 pc.;
- Salt, pepper - to taste.
Cooking method:
1. Rinse beef or veal under running water, remove excess fat and veins. Cut into cubes.
2. Peel the onion and wash it too. cold water. Cut into medium slices.
3. Take a saucepan, or better yet a cauldron, and put it on the fire. Pour in vegetable oil and add meat cubes. Fry them over high heat. Stir constantly.
4. As soon as the pieces acquire a golden hue, salt and pepper them. Add the onion, reduce the heat and fry until the onion is golden brown.
5. Now pour vodka and stir. Let everything boil for about 5 minutes. Next, fill everything with water (150 ml), cover with a lid and simmer over low heat for 45-60 minutes.
6. About 15 minutes before the dish is ready, take a clean and dry frying pan and place it on a hot stove. Add flour, stir and fry until yellow. And then dilute the flour in a small amount of water so that there are no lumps.
This is done so that the gravy turns out thick and not liquid.
7. When the meat becomes soft, add tomato paste, pour in the diluted flour and add bay leaf and paprika. Mix everything well and cover with a lid. Bring to a boil, reduce heat and simmer for another 10 minutes.
8. Turn off the heat and let it brew for a while.
Delicious recipe for goulash with prunes
Ingredients:
- Beef - 500 gr.;
- Onion - 2 pcs.;
- Carrots - 1 pc.;
- Sour prunes - 150-200 g;
- Tomato paste - 1 tbsp. spoon;
- Salt, pepper - to taste;
- Bay leaf - 2 leaves;
- Soda - 0.5 teaspoon;
- Dill, parsley - to taste;
- Sunflower oil - for frying.
Cooking method:
1. The meat needs to be washed and dried, and the veins cut off. Then cut into cubes.
Secret! To make the beef soft, pour baking soda into a plate with chopped pieces and stir. Leave to stand for 40-50 minutes.
2. While our meat component is infused, peel the carrots and cut into cubes.
3. Cut the onion into half rings.
4. Rinse the prunes well. If it is very large, then cut it into pieces.
5. Heat a frying pan with vegetable oil and fry the onions and carrots for 5 minutes. Add tomato paste and fry for another 5 minutes.
6. By this time, our meat has already infused, and it needs to be thoroughly washed under running water to remove any remaining soda. Then fry the pieces separately in a hot frying pan until golden brown.
8. 10 minutes before readiness, add prunes, salt and pepper to taste. Mix everything well and simmer for another 20 minutes. Add bay leaf and finely chopped herbs.
Cooking beef goulash like in kindergarten
And for those who loved to go to kindergarten and remembers how delicious the food was there, I prepared the following video story. No extra products, and the quality depends on the large volume.
You will need: beef, onion, tomato paste, flour, salt, pepper, sunflower oil, bay leaf.
Goulash with gravy in a slow cooker
But if I’m lazy or urgently need to cook hearty dinner, then I call my favorite multicooker to help. Not only will it do everything quickly, but you also don’t have to worry about the softness of the beef, since this device stews everything with a bang.
Ingredients:
- Beef - 700 gr.;
- Onion - 2 pcs.;
- Tomato paste - 70 ml;
- Garlic - 1 clove;
- Vegetable oil;
- Water - 200 ml;
- Salt - to taste;
- Seasonings - to taste.
Cooking method:
1. First of all, prepare the fillet: rinse and cut into medium pieces.
2. Peel the onion and cut it into cubes.
3. Either chop the garlic with a knife or pass through a garlic press.
4. Place meat and onions in the multicooker bowl.
5. Now add garlic, tomato paste, salt and seasonings. Pour in vegetable oil and water.
6. Stir everything well.
8. After the time has elapsed, open the valve and release steam. Open the lid and start eating).
Step-by-step recipe for gravy with mushrooms and sour cream
This option is ready-made solution a full meal. Plus meat with mushrooms is always very tasty. You can take any mushrooms to suit your taste, but you can replace the sour cream with cream.
Ingredients:
- Beef - 500 gr.;
- Fresh porcini mushrooms - 300-400 gr.;
- Dried boletus caps - 3-4 pcs.;
- Onions - 1 pc.;
- Fresh thyme - to taste;
- Sour cream - 1-2 tbsp. heaped spoons;
- Flour - 1 tbsp. spoon;
- Fresh parsley - to taste;
- Salt - to taste;
- Pepper - to taste;
- Olive oil - for frying;
- Butter - for frying.
Cooking method:
1. First of all, prepare the meat. Rinse it under running water and dry it. Cut out the veins.
2. Cut the pulp into small cubes.
3. Place the pieces into a hot frying pan with vegetable oil and fry them until browned on all sides. At this point, add your favorite seasoning.
4. Place the fried pieces into a saucepan and fill them with hot water so that it slightly covers the contents. Set the heat to medium and simmer until the meat is tender.
5. Meanwhile, start cooking mushrooms. Caps of dried mushrooms need to be soaked in boiling water, change the water and cook them for 15 minutes after boiling.
6. Clean the porcini mushrooms from dirt.
8. Fry the onion in olive oil, then add porcini mushrooms and fresh thyme, and add salt. Fry for a few minutes, and then pour in one ladle of the broth from the dried mushrooms.
9. Add the dried mushroom caps and pour the remaining mushroom broth over everything. Simmer over medium heat for 10 minutes.
10. Add stewed mushrooms to soft meat, salt and pepper the mass. Mix well and simmer for another 10 minutes.
11. Meanwhile, take a clean cup and dissolve the flour with a little cold water. Add sour cream to this and mix well. Pour this sauce into the boiling stock. Bring to a boil and cook for 2 minutes, stirring constantly.
12. Turn off the heat and add chopped fresh herbs. Stir and pour into plates.
Bon appetit!
How to cook soft beef goulash in the oven
Ingredients:
- Beef - 700 gr.;
- Carrots - 1 pc.;
- Onion - 2 pcs.;
- Broth - 1 tbsp;
- Spices - 1 tbsp. spoon;
- Vegetable oil - for frying;
- Salt - to taste.
Cooking method:
1. Cut the meat into pieces.
2. Cut the onion into half rings.
3. Peel the carrots and cut into thin cubes.
4. Salt the meat, add spices and stir.
5. Then fry it in a frying pan for 10 minutes.
7. Place the fried foods in pots. Pour the broth into the frying pan and bring it to a boil.
8. Fill the pots 3/4 full with hot broth. Preheat the oven to 180 degrees, place our preparations and simmer for an hour.
9. Ready dish sprinkle with fresh herbs.
Friends, that's all for today. All the recipes turned out to be simple and delicious at the same time. The main thing is not to reduce the time for stewing and do not forget about pre-frying, then the meat will be 100% soft. And don’t be lazy to prepare side dishes and salads for this meat “soup”.
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Goulash - simple meat dish which men adore. It has many variations, but if you are taking your first steps in the culinary field, I advise you to remember the good old soviet recipe— pork goulash with gravy. A recipe with a photo will serve you step by step as a reliable visual support - thanks to the photo you will know for sure that everything in your frying pan is happening exactly as it should. The recipe is ideal for beginner housewives. Available and inexpensive ingredients, an understandable and easy-to-remember cooking process. It is enough to cook goulash correctly just once, so that you can easily repeat the recipe without looking at the cookbook. The goulash takes about 40 minutes to prepare – during this time small pieces of meat become so soft that they literally melt in your mouth. There is a lot of gravy, it is thick, rich and can make any side dish juicy. It is this property of goulash that explains its enormous popularity in Soviet times when meat was in short supply. Coming from Hungary in the middle of the last century, goulash was received with a bang and did not bypass any home. Soviet Union. And this is not surprising, because just a couple of tablespoons of goulash on a large plate of potatoes or pasta was enough to make the food tasty, and it was enough to feed the whole large family.
Ingredients for cooking:
- pork (it is better to take a shoulder or loin) - 1 kg;
- onion - 1 head;
- flour - 3 tablespoons;
- tomato paste - 2 tablespoons;
- sour cream - 2 tablespoons;
- greens (onion, dill or parsley) - 10 g;
- salt and pepper - to taste.
How to cook pork goulash with gravy
First of all, we wash the meat, dry it and cut it into 2-3 cm slices. Heat a large frying pan into which we have already poured 2 tablespoons of vegetable oil (we didn’t have olive oil then), then put the meat into it. Salt and ground pepper add to taste.
Fry the meat for about 5 minutes, then chop the onion, add it to the pan and mix the contents well.
Let's leave it like that for another 5 minutes. After this time, pour three tablespoons of flour into the frying pan and mix so that it covers all the slices of meat.
Now you can add filtered water. Just enough water is needed to completely cover the meat. Once again add salt and black pepper for taste, and for color you need to add 2 tablespoons of tomato paste and sour cream. After mixing everything properly, turn the heat to minimum and cover the pan with a lid.
So we will leave the goulash for 40-45 minutes. During this time, the meat will be properly stewed, soaked in the delicate flavors of tomato paste and sour cream, and the gravy will become homogeneous, incredibly tasty and beautiful. A few minutes before readiness, add the greens. It could be green onions, and dill, and parsley. Today I add chopped dill.
As you can see, preparing this recipe does not require special skills from you, the presence of many exclusive products in your kitchen and a lot of time. It is for this simplicity that pork goulash with gravy has become loved by housewives from Kaliningrad to Vladivostok.
You can serve goulash with various side dishes, even pasta. various types, but in its classic version, goulash, of course, is served with mashed potatoes. When serving, potatoes and pieces of pork laid out on a plate are poured with the gravy formed during the cooking process; its color and taste will not leave anyone in your family indifferent. Try to cook it this way and you will see that only the best dishes took root in Soviet cuisine.
