Beef goulash with gravy - classic recipes

Hello, dear hostesses and owners! Today we are preparing beef goulash with delicious gravy. Delicious dish!

As a result of prolonged stewing, beef meat becomes incredibly tender and simply melts in your mouth. The thick, meaty gravy perfectly complements it, hence the traditional taste, familiar to everyone from childhood, is born!

So today I decided to go over some classic beef recipes. We will prepare an amazing hot meat dish that will suit any side dish.

Of course, variations and nuances of preparation are always present depending on what we are cooking with and personal taste preferences.

I offer several delicious recipes, and you choose. Either way it will turn out great!

And here you will find pork goulash with a delicious thick gravy.

Beef goulash with gravy - classic recipe

This is the simplest option with a thick, rich gravy.

It is best to choose neck, shoulder, fillet, middle rump or thigh meat for this dish.

You can also use brisket, but then you will have to sweat removing the excess films.

Ingredients

• Beef meat - 700 gr.
• Medium onion - 1 pc.
• Carrots - 1 pc.
• Tomato paste (ketchup) - 2 tbsp. l.
• Flour - 2 tbsp.
• Salt/pepper/bay leaf - to taste.
• Hot pepper (optional).
• Vegetable oil for frying - 30-50 g.

Cut the meat into arbitrary pieces, usually quite large. And in a saucepan or cauldron we begin to fry it over high heat.

This frying will seal the juices inside the meat and it will be juicy. Therefore, we do not salt it (salt begins to draw the juice out of the meat and it will all leak out), we will do this at the end.

If, during frying, the meat still releases juice, then do not evaporate it, but simply pour it into a separate container; we will need it later.

The meat was fried until golden brown. Set it aside for now and fry separately the chopped onion and grated carrots.

Fry them over low heat until they turn golden.

When this happens, add tomato paste to the carrots and onions. And, stirring, fry them together for a couple more minutes.

We send the frying to the meat.

Pour boiling water from the kettle over the meat until it is completely covered. If at the beginning you collected juice from the meat, then it’s time to add it to the common pan.

Cover with a lid and simmer over low heat for 50 min-1 hour.

If your meat comes from some tough part of a beef carcass, you can simmer it for an hour and a half.

While the future goulash is preparing (note that we still do not salt it), let's heat the flour a little.

To do this, pour flour into a dry frying pan and over medium heat, with constant stirring, bring it to a light cream color.

Not darker, otherwise it will taste like burnt flour.

And 10 minutes before it’s ready, we put the fried flour in the gravy, salt, pepper, stir and add a bay leaf.

If you wish, you can add whole hot peppers (just remember to wash them).

Simmer for the remaining 10 minutes. The gravy will become thicker as you watch.

The aroma is simply incredible! The taste is tender, richly meaty, incredibly tasty and so easy to prepare!

Goulash with gravy in a slow cooker

But if I’m lazy, or urgently need to prepare a hearty dinner, then I call my favorite slow cooker 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.

7. Next, close the lid and valve to release steam. Set the “Stew” mode to the “Meat” product selection. And choose the longest cooking time.

8. After the time has elapsed, open the valve and release steam. Open the lid and start eating).

Beef goulash in a cauldron

This dish turns out great in a cauldron. The beef simmers in it for a long time and turns out very tender with a rich taste.

Ingredients:

• Beef thigh pulp - 900 gr.
• Carrots - 1 pc.
• Onion - 1 pc.
• Paprika - 1 tbsp. l. with a slide.
• Flour - 3 tbsp. l.
• Butter - 20 gr.
• Spices (salt, pepper, herbs) - to taste.

Cut the thigh flesh into strips. This is a nice soft part that is great for goulash.

It is important to cut against the grain, this will help the meat become more tender.

We send the meat to the cauldron. Start heating over moderate heat. The meat will lighten and release a lot of juice; we will need to drain it into a separate bowl.

We don’t throw away the resulting broth; we’ll return it back soon.

Next, add chopped carrots and onions to the meat and fry everything together in butter. Add a few tablespoons of flour and allow it to completely coat the meat.

And also add paprika. The meat will acquire a beautiful color.

It's time to pour back the beef juice that was drained at the beginning.

And also add water so that it completely covers the beef. All that remains is to add salt and pepper to taste. You can add your favorite herbs. For me these are the Aromas of Crimea.

Simmer for about 2 hours on low heat. If the water boils too much, you can add boiled water.

The meat turns out magnificent, tender, with a very appetizing gravy that can be poured over the side dish.

Bon appetit!

Beef goulash with gravy in a frying pan

Beautiful, juicy goulash can be prepared not only in a cauldron or saucepan, but also in an ordinary frying pan, if it is deep enough.

Ingredients:

• Fresh beef - 650 gr.
• Medium onion - 2 pcs.
• Carrots - 1 pc.
• Tomato paste (you can use ketchup) -2 tbsp.
• Any greens.
• Garlic - 2 cloves.
• Salt, pepper - to taste.
• Flour - 2 tbsp.

Cut the meat and place it in the frying pan. We start frying over high heat.

When frying this way, the juice is sealed inside the meat and it quickly browns. If, however, some of the juice is released, pour it into a separate cup and continue frying.

When the meat begins to brown well, add chopped onions and carrots to it, squeeze out the garlic. Fry together for a few more minutes.

It turns out incredibly fragrant! Add tomato paste and stir. Fry for another minute and pour water over the meat, preferably boiling water.

Pour back the meat juice that we drained, if any.

Season the goulash with salt, pepper and simmer covered over low heat for an hour and a half until the meat is tender.

At the very end, when there is very little left until done, fry a little flour in a dry frying pan until it has a light creamy color.

I would like to note here that many housewives suggest diluting fried flour with water. I do not do this.

After all, the flour in this recipe is needed to thicken the gravy, and if it is diluted with water, then we will not achieve the effect we need and the gravy will be liquid.

Therefore, we simply pour dry flour into the goulash. Chop the greens there and throw in a bay leaf.

Let it simmer for a couple more minutes and turn it off. Delicious, aromatic beef goulash is ready!

Hungarian veal goulash

We invite you to plunge into the world of unique and very tasty Hungarian cuisine. The characteristic taste and color of veal goulash comes mainly from sweet peppers. And the hot paprika gives it an interesting spicy note!

Ingredients:

• 1 kilogram of veal without bone;
• 2 tablespoons olive oil;
• 2 tablespoons butter;
• 2 large onions;
• 2 large cloves of garlic;
• 2 large red sweet peppers;
• 2 tablespoons sweet paprika;
• 2 teaspoons hot paprika;
• 1 tablespoon of cumin seeds;
• 1 tablespoon flour;
• 2 cups passata tomato sauce;
• 1 cup beef broth;
• 1 teaspoon dried marjoram or oregano.

How to cook:

1. Let's start cooking by stripping the meat of excess fat and tendons. Cut it into medium-sized cubes, salt and pepper well.
2. Heat a fairly large frying pan over medium heat and pour olive oil over it. Fry the veal until done. If you don't have a large frying pan, just fry the meat in several batches.
3. Now we need to peel and chop all our vegetables. Peel both onions and cut into small cubes.
4. Remove all the seeds from the sweet pepper, rinse it with water and cut it in the same way as an onion. We pass the garlic through a special crush or simply finely chop it with a knife.
5. Now put a large, deep pan on the stove, heat it over medium heat and immediately throw in a piece of butter. Let's let it melt.
6. Throw in all the chopped vegetables and fry for 2 minutes, stirring. When the onion becomes soft and transparent, add sweet and hot paprika and cumin seeds.
7. Simmer for about 30 seconds and pour in a portion of flour, stir all the ingredients.
8. Next we can pour in the passata sauce, meat broth and throw in the marjoram. The whole mass just needs to be brought to a boil over high heat and then reduced.
9. Add the fried veal cubes to the prepared sauce and, without covering with a lid, cook the goulash over low heat for an hour. Cook until the meat is soft and tender.

Classic beef goulash - recipe in a slow cooker

There are some nuances to preparing this dish in a slow cooker, which I will discuss below.

I really like to cook in a slow cooker because it cooks the meat perfectly, so that it almost falls apart into fibers.

It turns out super soft and delicious! Lots of fatty, rich, thick gravy. Mmmm!