Beef is a tasty and healthy meat, which contains a minimum of fat and a sufficiently large amount of iron. On its basis, excellent sauces are obtained, combined with most side dishes. Each housewife has her own recipe for beef gravy.

Those who have been engaged in culinary art for more than one year should not explain how important it is to observe all the subtleties of cooking this dish. Beef is a demanding product, but with a certain approach, tender meat slices and a sauce with a bright rich taste are obtained from it.

Beef gravy - versatile sauce?

Beef - gives a strong broth. Gravy based on it is very aromatic.

This type of meat requires long languishing over low heat.

During the cooking process, the maximum amount of flavors passes into the sauce.

Beef gravy is truly universal. It goes with most traditional side dishes. It can be combined with different types of pasta, mashed potatoes, rice, buckwheat and other cereals, served with stewed vegetables.

The dish will not only become tastier, but also acquire juiciness. Thanks to the versatility of the sauce, the tastes of all family members will be satisfied. For one sauce, you can serve different side dishes. This will save time when people with different preferences gather at the table.

Classic beef goulash with gravy

Read also: how to cook beef goulash with gravy

 

For traditional goulash, you should choose pure beef flesh. There should be no streaks or cartilage. To prepare a meal for the whole family, you need a piece weighing 500-600 grams.

The meat should be washed with cold water, dipped in paper towels or a towel. The cutting method should be given special attention. To make the pieces juicy, they should not be cut too small. The meat is cut across the fibers into cubes with a side of 2 cm.

Put the beef in a fairly heated pan with vegetable oil. We fry over high heat, without a lid, stirring constantly. Cubes should whiten as quickly as possible. The presence of a light shade will indicate that the meat protein has curled. A dense shell on the surface will hold the juice inside. The meat will end up being very tender.

During frying, a lot of liquid is released from beef. It is necessary that it all evaporates, otherwise in our gravy there will be pieces of curled scale.

Add the finely chopped onion to the roasted beef. This volume will require one large or two medium turnips. Fry all together without a lid, stirring occasionally until the onion softens.

Next, add three tablespoons of tomato paste to the meat. Instead, you can use ketchup, but then in the end you should reduce the amount of spices and salt. Stir the beef and tomato mass properly. While they are being stewed over moderate heat, prepare gravy.

Soluble in half a glass of cold water, a tablespoon of flour. Pour the mixture into a large bowl and add two glasses of liquid to it. Instead of filtered water, you can use meat broth. Flour should be dissolved in advance so that it does not form lumps.

Fill the roast with cooked gravy. We add fire to the maximum. Add salt and pepper to taste. Stir until the dish boils, then cover with a lid. We put on the smallest fire. Stew for at least 1.5 hours. We leave the finished goulash off for another 15 minutes. Gravy infuses, thickens, acquires a rich taste.

The main secrets of cooking delicious goulash are as follows:

  • we use fresh meat without hard films and cartilage;
  • so that the pieces retain their juiciness, pre-fry them;
  • salt draws liquid from the meat, so we add it only at the end;
  • beef is juicy when it simmers for a long time over low heat.

We hope these tips help you make a decent meal.

Hungarian beef goulash with gravy

 

Traditional Hungarian goulash is not gravy, but a real soup. The dish is slightly different from the usual first one in that it turns out more thick. But it is completely independent and does not require any additional side dish. Yes, actually a traditional Hungarian goulash, this is not quite what we used to mean by this word.

To prepare a thick soup, more water is required, therefore, to make the broth rich, you need to add a bone to the meat tenderloin.

It’s not necessary to take only beef on the bone. You can replace it with a small amount of pulp. One good bone for the whole dish will be enough.

What will be required besides beef:

  • bulb;
  • large carrots;
  • bell pepper;
  • ripe tomato;
  • potatoes;
  • greenery;
  • garlic;
  • caraway;
  • Red pepper;
  • peppercorns;
  • salt.

Soup is prepared in a deep bowl with a thick bottom. Here, fry all the ingredients, then stew after adding water to a state of readiness.

We cut beef with a volume of half a kilogram into large pieces. Fry in a small amount of vegetable oil with the addition of two medium onions, sliced ​​in half rings. All this time the fire should be big. So that nothing burns, constantly stir.

From vegetables, we still need large carrots and three sweet bell peppers. We cut them into cubes and add to the meat. Stew as before over high heat.

Tomatoes give a special flavor to the broth. You should choose ripe, fleshy, with a minimum moisture content of the fruit. If there are none, it is better to replace with canned. Take five large tomatoes and peel them from the skins.To peel fresh tomatoes, they are poured with boiling water and dipped in cold water. Place the whole tomatoes on a meat fry on top, or cut them into large pieces.

Add a liter and a half of hot water and a spoonful of tomato paste. Once the broth boils, reduce the heat to a minimum, and leave the soup to simmer under the lid for 30 minutes.

By the end of cooking, put three tubers of potatoes, cut into cubes, 3-4 chopped garlic cloves, salt, five peas of black and allspice, a pinch of cumin, a little hot pepper.

The dish needs to be allowed to sweat for about half an hour. When the potatoes become soft, let the finely chopped greens into the broth and turn off the heat. Let the soup brew.

The taste of goulash will be very saturated. Neither sour cream nor mayonnaise should be added to the dish. Thanks to potatoes and vegetables, it will be very satisfying and thick.

Beef gravy as in kindergarten

 

A minimum of seasoning is used for this dish. It is important to properly fry the meat to get a delicious beef sauce.

Take a pound of pulp. We cut into not very thin cubes. Fry in a pan with the addition of onions and carrots. Dice the whole onion. Squeeze half the carrots on a grater.

Pour about half a glass of water and simmer the meat until cooked. At the very end, add salt and fill. Gravy for beef goulash is made from 200 grams of water, an incomplete tablespoon of flour, the same amount of tomato paste and sour cream. Stir everything together and pour into the meat roast.

Add fire, let the broth boil. Be sure to constantly stir so that no lumps form. When everything finally bubbles up, turn down the heat and leave it under the lid for another 10 minutes. Turn off. Delicious meat sauce as in childhood is ready.

Beef Gravy with Mushrooms

 

How to cook beef gravy with mushrooms? Everything is extremely simple. This amazingly tasty dish consists of a minimal amount of food.

There is one important condition. The ingredients must be selected with all responsibility, the final result depends on their quality. The recipe includes such an expensive component as cream, which is not worth saving on. We will need a product of maximum fat content, at least 20%.

The total mass of beef or veal is 400-500 grams. We cut it into thin long pieces. Add half a head of onion, chopped into cubes, and fry in a small amount of olive or sunflower oil. Sprinkle with ground black pepper, put it to taste.

The meat is a little fried. Add champignons to it. They do not need to be washed, just cleaned. Take 3-4 mushrooms. Scrape off the upper shell with a knife. Cut into thin plates and send to the meat.

Close the frying lid. We put on a small fire. Stew until cooked for about an hour, adding water in the process, as the juice evaporates.

At the end, salt and pour cream. They should not completely cover the meat. Our amount of beef will need about a glass of dairy product.

Cream cannot be boiled, otherwise they will be stratified. Turn on a moderate fire, constantly stir the dish. The cream thickens, and as soon as they begin to bubble, extinguish the stove, close the meat with a lid and leave it for 20 minutes. We have obtained aromatic gravy with a delicate creamy taste, from which everyone will be delighted!

Beef goulash with sour cream

Sour cream with meat juice forms a pleasant combination. The meat stewed in a fermented milk product acquires an unprecedented tenderness. Even as dense as beef becomes juicy and soft. This dish can be given to children who do not like to chew hard meat.

Take about 500 grams of beef. It does not need to be fried for a long time, it is enough to slightly let it sit over a high fire. Add onion as desired. Although without it, the gravy is quite decent. If we still put the onions, then fry it at the very beginning, and then add meat to it. Half the large onion will be enough for our amount of beef.

Stewed meat, add sour cream to it. Any fat, but better not less than 15%.4-5 large spoons with a slide spread on frying. You can pour half a glass of water. Mix well. Solim. Leave under the lid until ready. Stir the meat periodically. Sour cream sauce is not very liquid, so we do without flour.

The amount of sour cream can be changed at your discretion. If we want more gravy, add more. During long stewing, sour cream will lose its acidity, gravy will acquire a delicate taste.

Georgian beef goulash

Georgian cuisine is liked by those who like a rich rich taste. Her traditional dishes are cooked with lots of spices. Cilantro or coriander is an integral part of the offered dish, like many others from this Caucasian cuisine.

Goulash in Georgian turns out to be quite thick. There is no gravy in its traditional sense. But by adding a large number of tomatoes, the dish turns out to be juicy. It can improve the taste of any side dish.

Take a pound of tender veal flesh. Cut into large cubes. Add onion, shredded in half rings. In total, we need two small turnips.

Put the meat in a bowl, add and add 4 large tablespoons of adjika. Knead the mixture, leave to marinate for half an hour.

Preheat a frying pan with a small amount of oil. Lay out the fragrant marinade and add fire. After most of the juice has evaporated, add a couple of finely chopped garlic cloves to the veal. Do not forget to constantly stir the meat.

After garlic, add seasoning. Take one teaspoon of dried cilantro, black pepper and suneli hops. Knead the mixture again. Leave under the lid on low heat for 15-20 minutes.

In a blender, grind 4 tomatoes and put in a pan. We add fire. Mix. We are waiting for it to boil. We are reducing. Stew with meat for another 30 minutes.

Open the lid, add hot pepper powder on the tip of the knife, add, leave, leave for a couple of minutes.

At the end we cut into cubes two multi-colored sweet peppers. From each we take half. Stew peppers with goulash for another 3-5 minutes.

At the end, we decorate with greens - dill and parsley, falling asleep in a common cauldron. Stir the dish, close, turn off the fire. Let the goulash stand before serving 20 minutes. When it is finally ready, you can put it on plates, enjoying the incomparable aroma.

Microwave Beef Gravy

Oddly enough, meat can also be cooked in the microwave. With skillful handling, it will also turn out soft and mouth-watering. This dish will take much less time, because for this you will not need to fry anything separately.

Put everything at once in the microwave bowl:

  • 500 grams of veal, cut into small pieces;
  • a small onion, chopped in cubes;
  • two tablespoons of softened butter;
  • two tablespoons of tomato paste;
  • a pair of laurel leaves.

Salt, pepper, pour a glass of water. Cover and send to the microwave. The dish is cooked at maximum power for 15 minutes.

We get it at the end of time. Mix and send again to the microwave, setting a lower power, reducing it by 30% of the maximum. We will cook another 10 minutes. We will not open immediately. Let it get enough. In this way, you can quickly cook a simple sauce of beef to pasta.

Beef Gravy Recipe in a Multicooker

This cooking method requires almost the same effort as the traditional one. However, for those who have any problems with the stove, it may well come in handy.

We will need:

  • 500-700 grams of meat;
  • large onion;
  • two tomatoes;
  • one bell pepper;
  • celery stalk;
  • three tablespoons of tomato paste;
  • two glasses of water or broth;
  • two cloves of garlic;
  • salt, pepper to taste;
  • cooking oil for frying.

We cut the meat into large cubes. We turn on the multicooker frying mode. Pour a little oil at the bottom of the thicket. We send the meat there and cook it until the color changes.

Add chopped and chopped vegetables.Pieces should not be made too small, and tomatoes are best cut into large slices.

Fry again until part of the water evaporates. Add salt, pepper, crushed garlic and tomato paste. Fill with water or broth. Stir the dish. Close the lid. We set the "Extinguishing" mode and the time is 1.5-2 hours. This cooking method also deserves attention. Beef gravy in a slow cooker turns out to be very worthy of taste.

Do not be afraid to cook beef. It is impossible to spoil it in compliance with all the subtleties. Having tried the suggested recipes, you will see that this meat can be really tender, juicy, healthy.

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