Beef goulash with gravy - 3 recipes

Today we will prepare a fragrant and very satisfying Hungarian dish. Let's look at some interesting beef goulash recipes with gravy.

Step by step recipe in sour cream sauce

Your husband will love this recipe, as beer is used here.

Ingredients:

• Beef - 0.4 kg;
• Bell pepper - ¼ pieces;
• Carrots - 1 piece;
• Sour cream - 4 tbsp. spoons;
• Chili pepper - 1 pinch;
• Salt and dill - to taste;
• Ground paprika (red) - 1 teaspoon;
• Onion - 1 head;
• Light beer (it can be replaced with water) - 0.15 l;
• Garlic - 4 cloves;
• Ground coriander - 1 pinch;
• Zira - half a teaspoon.

Cooking:

1. Remove the peel from the onion and cut it into half rings.
2. Pour the vegetable oil into the pan and wait for it to heat up.
3. Pour onion into a hot pan. Fry it until golden brown.
4. Prepare a pan in which you will stew for goulash (ideally, a cast-iron pan). Put onions on its bottom.
5. Peel 3 cloves of garlic and chop them into thin plates.
6. Put chopped garlic in a pan to the onion.
7. Rinse beef thoroughly and dry with napkins.
8. Cut off excess fat and film. Cut the meat into long sticks.
9. Take the pan in which the onion was fried and reheat it again. Add vegetable oil.
10. Put the beef in a pan and fry it until cooked (it should turn a rosy color).
11. Put the finished beef in a saucepan with onions and garlic. Put the meat on top of the vegetables.
12. Peel the carrots and grate it on a coarse grater. If there is time and desire, then cut the carrots by hand - in small cubes. It will not only be tastier, but will look much better.
13. Put carrots in a pan on top of the meat.
14. Add all the spices to the pan, but do not mix its contents!
15. Pour light beer into the pan. If it is not completely covered with beef, add a little filtered water. Instead of beer, you can just pour water. But in this recipe it is necessary, as it gives the meat a very interesting specific taste.
16. Place the pot on medium heat. When everything boils, reduce the gas to a minimum. Cover the beef and simmer for about an hour.
17. After the specified time, try beef, it should be very soft and juicy. If this does not happen - send the meat to stew again. But usually, 1 hour is enough for her.
18. Add sour cream to the meat. But now you can mix everything.
19. Cover the beef with a lid and send it to minimum heat for 5-10 minutes.
20. Peel 1 clove of garlic and pass it through a press or chop it finely on a cutting board.
21. Cut bell pepper into small cubes.
22. Wash the dill and chop finely.
23. Add chopped dill, garlic and pepper to the stewed beef. Mix everything.
24. Cover the goulash tightly with a lid and let it brew for about 5-10 minutes.
25. Goulash is ready! Prepare a side dish for it. The pasta goes well with it. Bon Appetit.

Hungarian

Ingredients:

• Potato - 1 kg;
• Onions - 3 pieces (they should be large, you can take each onion of a different kind, then the taste will be more saturated);
• Garlic - 5 cloves;
• Beef - 0.7 kg;
• Tomato paste - 2 tbsp. spoons;
• Bell pepper - 2 pieces (it is better to take red and yellow, then the dish will be more colorful);
• Paprika - 1 tbsp. a spoon;
• Salt and favorite greens - to taste;
• Tomatoes - 0.5 kg;
• Chili pepper - 1 piece.

You need to cook the dish in a cauldron or in a thick-walled pan.

Cooking:

1. Onions must be cleaned and washed in cold water. Chop it on a cutting board.
2. Pour the vegetable oil into the pan. If there is - add a small piece of fresh bacon to the meat, with it the frying will have an incredible flavor.
3. Put the onions in a hot pan. Fry it until golden brown.
4. To speed up the process, take another meat pan. Pour oil into it and warm it well over high heat.
5. Rinse the beef thoroughly and remove excess moisture with a cloth.
6. Cut the meat into small cubes. Try to make them the same.
7. Put the meat in the pan and quickly fry it from all sides. Now we need to achieve only a beautiful crust, we will cook the meat later, in a cauldron. Therefore, now the beef will be fried in a few minutes. Then, remove it from the fire.
8. Paprika pour into the onion pan. Stir everything quickly, cover with a lid for 1-2 minutes.
9. Peel the garlic and chop it into small cubes or thin plates.
10. Add garlic and meat to the onion and mix everything.
11. Transfer the contents of the pan to the cauldron. Pour some water so that the beef can be stewed in it. Water should not cover it completely.
12. Add tomato paste, salt and seasonings to the beef. Mix everything, close the lid and put the goulash to cook on a very small fire for an hour and a half.
13. While the meat is being stewed, we will deal with potatoes. It needs to be cleaned and cut into cubes. They should be just like beef in size.
14. Bell pepper should be washed and cut into cubes too.
15. Cut the tomatoes into large cubes (like potatoes)
16. When the meat is stewed, add chopped potatoes, bell peppers and tomatoes to it.
17. Rinse the greens and chop it very finely. Add it to the beef and mix our goulash thoroughly.
18. Rinse the chili peppers, make a few cuts in it. Put it whole in our dish on top.
19. Send the pot to a small fire. So far, water does not need to be added, since vegetables will let the juice go. Let it go out for another 15 minutes.
20. Now open the lid and add water. Choose its amount yourself, if you like thick soup - less water, if liquid - pour more of it.
21. On a very slow fire, we continue to cook our goulash. Be guided by the potato preparedness, if it is ready - you can turn off the soup.
22. Hungarian goulash is ready! Pour it on plates, garnishing with fresh herbs (for example, parsley). You can also serve fresh vegetables (or a salad of them) and bread for goulash. Bon Appetit!

Cooking in a slow cooker

Ingredients:

• Flour - 3 tbsp. spoons;
• Carrots - 2 pieces;
• Beef - 1 kg;
• Bell pepper - 1 large or 2 small;
• Tomatoes - 7 pieces (they can be replaced with tomato paste);
• Salt, allspice, fresh herbs, bay leaves, paprika - to taste;
• Onion - 3 pieces;
• Meat broth - 3 glasses (it can be replaced with boiled water).

Cooking:

1. Take a piece of beef with fat and thoroughly rinse it under the tap. Remove the remaining water with paper towels.
2. Slice the beef into long slices.
3. Turn the slow cooker into baking for 35 minutes.
4. Put chopped beef in the multicooker bowl. Lay it with a fat layer to the bottom so that the fat melts, and the meat has something to fry. Let the meat be fried with the lid open for now.
5. Peel the onion and dip in cold water.
6. Remove the onion from the water, put it on a cutting board and cut it into 4 parts. Cut each part into thin plates.
7. Remove the peel from the carrot and cut it into thin rings.
8. Add vegetables to the meat and mix everything. Close the cover. Let everything be fried. But in the process of frying it will be necessary to open the lid several times and mix the vegetables so that nothing burns.
9. Now let's take on the tomatoes (choose large tomatoes): 1) On each of them make incisions in the form of a cross. 2) Boil water in a pan. 3) Dip each tomato in boiling water for 30-40 seconds. 4) Now, on the cuts made, the skin is easily removed. 5) Fold the skinless tomatoes in a colander. Put it on a bowl. 6) Take a crush (it is usually used for making mashed potatoes) and start crushing tomatoes with it. All liquid will drain into a bowl on which a colander stands. 7) When you grind all the tomatoes, you can proceed to the next step.
10. Rinse the bell pepper and cut out the seed core from it.
11. Chop the pepper with a long straw.
12. When the crock-pot beeps, open it.
13. Pour tomato juice into it. Throw sweet pepper, seasonings, salt, bay leaf and 2 cups of meat broth (you can take more than 2 cups, it all depends on the consistency you choose). Mix everything very carefully.
14. Close the slow cooker and put the “quenching” mode on it for 2 hours.
15. Fry 3 tablespoons of flour in a dry frying pan. When it turns golden, add a glass of broth to it and mix everything.
16. Set the fire to a minimum and wait for the mass to thicken.
17. Rinse the greens and chop it very finely.
18. A few minutes before extinguishing, open the slow cooker and pour greens and a liquid mass from the flour. Stir the goulash.
19. When the characteristic sound of the device sounds - beef goulash with gravy in a slow cooker is ready! Serve goulash with your favorite side dish. Buckwheat is best combined with it. In addition to it, you can still cut fresh vegetables. Bon Appetit!

Now you know how to cook beef goulash with gravy. We hope that our recipes will come in handy more than once, and you will spoil the whole family with them.