Goulash from beef with gravy classic!

Goulash from beef with gravy classic!

Today we are preparing a dish that all avid meatons will please. Goulesh from beef with gravy, as you know, masterpiece of Hungarian cuisine. Initially, the goulash was called a thick first dish, now it is so called roast, stew or meat with a filling.

The proposed recipe is one of the numerous preparation options for a fever approached classic.

Calorie 108 kcal / 100 gr;

Ingredients (6 servings)

· Bulbs - 1 pc;

· Beef - 500 gr;

· Salt - to taste;

· Flour - 1 tbsp. l;

· Vegetable oil - 2 tbsp. l;

· Water - 500 ml;

· Tomato sauce (or paste) - 3 tbsp. l;

· Fresh-hearted pepper - to taste;

· Bay leaf - 1 pc

Preparation of ingredients

For dishes, the beef pulp is best. My meat. Having hated it with paper towels, cut into fairly large cubes.

Clean the bulb, chop finely.

Measure the remaining these ingredients.

Preparing glyash

Fry beef. So that the meat does not work out boiled or stew, but acquired a golden crust, first hesitate to heat vegetable oil in a pan. Then we bring meat slices. Fry them on the maximum heat to a beautiful color.

Add home to meat. Fry for a few more minutes on medium fire, constantly stirring.

If you want, a vegetable group can be diversified by adding bell pepper, carrots and garlic. But if you have an ambiguous attitude to Luka, just remove it from the recipe.

Throw flour, pepper and salt to taste. Mix content.

From the spices to the dish is suitable paprika and cumin.

Now add tomato sauce or pasta. Mix quickly.

We pour water or beef broth. The recipe indicates 500 ml, but see themselves. You can pour a little less or more. The main thing is that the liquid completely covered all the ingredients.

Stir again. Put a bay leaf.

Under the closed lid, Tomis our goulash on the minimum fire is approximately 1 hour and 30 minutes.

Of course, wait a lot, but the result is worth it. We give the finished dish to breed another ten minutes.

Our goulash was fill. His time came. Arming with a spoon. We are tasting. The dish was 100% succeeded. Rainy, satisfying, warming ... Endorphins of happiness are excavated!))

Useful advice

1. Goulash can be served with a garnish. It will be delicious with boiled potatoes, pasta, crumbly rice.

2. If you cook with pork, extinguish about 1 hour.

3. So that the gravy turned out to be more homogeneous consistency, take out the finished meko from the pan, and wipes the lugout with a bow through the sieve.

Goulash from beef with gravy - classic dish for lunch or dinner. Beef for a fever is stealing with water, broth or sauce until soft, and then gravy is preparing. It may present vegetables, spices, sour cream, tomato sauce and other components. Goulash with potato mashed potatoes, pasta or any boiled croups are served.

Classic goulash recipe on a frying pan with a filling of flour

Flour in the goulash recipe serves a kind of thickener for the podium and gives a pleasant viscosity to the dish. Its quantity can be varied, depending on how thick you want to get.

Cooking time: 1 hour.

Number of portions: 4.

Calories: 109. kkal

Proteins: 9.5. г

Fats: 6.2 г

Carbohydrates: 3.9. г

  • Beef tenderloin (preferably cervical or blade) get rid of films and cut into cubes with sides of approximately 3 cm. Please note that the meat must be completely round.

  • The bulb is medium size to cut into cubes. You can take more or less onions than indicated in the recipe - according to your desire.

  • Carrot to lose on the grater, it is possible for Korean carrots. Its volume is also allowed to vary. Garlic squeeze with garlic.

  • Pour oil into a deep frying pan and heat. Meat pieces put in oil and fry without a lid on a large fire. With this technology, the cooking beef is covered with a crust, and the juice you need will remain inside pieces of meat.

  • When the beef cubes are noticeably twisted, and the liquid from the frying pan will disappear, add a cut bow. Fire is reduced to the average.

  • After several minutes of roasting meat with a bow, add about a third of a glass of water to the pan.

  • Following the onion, send carrots to the pan and pour half a spoon of sugar, mix everything. Sugar is not a mandatory ingredient, but it allows carrots to remain elastic, not to fall apart.

  • Tomato paste put in a frying pan, and behind it - and garlic with spices. Seasonings can choose any, which, in your opinion, are well combined with meat.

  • Flour scatter on the surface of meat with vegetables, mix and fry everything together for a couple of minutes. From how much flour you use, the thickness and the volume of gravy will depend on.

  • The contents of the frying pan pour the 3rd glasses of hot boiled water, cover with a lid and extinguish until the heat is ready for fire below the average. It would be nice to give meat to aging about an hour, and you can and more. Only all the time you need to check the level of fluid in a pan and stiring a goulash. For half an hour before readiness to salute the dish, pepper.

  • Serving fragrant beef goulash with gravy is better in a complex with potato mashed potatoes and vegetables.

Bon Appetit!

Right goulash from beef with tomato gravy

In this recipe, tomato gravy is prepared from fresh tomato in combination with tomato paste. The dish has a bright rich taste, the meat softens well under the influence of the sour of the tomato.


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

Cooking process:

  1. Beef cut into the bars, trace the films left on meat. Each bar is slightly cut into flour and fry on vegetable oil for 7-10 minutes. It is important that meat is dry after washing and not "grabbed" too much flour. In the process of frying you need to look so that the flour does not burn.
  2. Chopped onion rings and waste carrots pour into the pan, mix with meat blades and fry everything together for another 5-7 minutes.
  3. In tomatoes cut the fruit and divide them into 4 parts. Put in the pan. And with them pour tomato sauce or pasta.
  4. Pour to meat with vegetables near the glass of water, it is better hot, close the lid and leave for extinguishing for an hour. Fire on the stove to refine.
  5. 20 minutes before readiness to send laurel leaves, seasonings, salt in the pan. If the water is completely evaporated, pouring more and leave the goulash on the stove until readiness.
  6. Before serving, sprinkle with a sliced ​​greenery.

Bon Appetit!

Sour cream in this recipe serves as a catalyst for softening meat fibers and at the same time is part of the podliva. You can take sour cream any fat, the main thing is that it is fresh. The recipe uses beer, but it can be replaced with simple water as desired.


  • Beef - 700 g.
  • Onions and carrots - 2 pcs.
  • Garlic - 0.5 heads.
  • Pepper Sweet and burning - 0.5 pcs.
  • Sour cream - 8 tbsp. l.
  • Beer - 200 ml.
  • Seasonings for meat and salt to taste.

Cooking process:

  1. In a deep frying pan, fry with chopped beef slices. The fire on the stove should be strong. Close the cover when roasting should not be. Meat pieces should be roasted for about 10 minutes while the blush will appear on them.
  2. Onions and carrots cut into straws. Carrots can be crushed with a grater. Purge vegetables with meat 5 minutes, mixing all the ingredients together.
  3. Pour beer in the pan. It is better to take a light light foam drink, without extraneous tastes. At this stage there are options: you can dilute beer with water, and you can only pour water. Cover the walking with a lid and cook on the low power of the burner 40 minutes.
  4. Stay to the contents of the frying pan sour cream, put the sweet and sharp peppers sliced. Mixed mass to stew 10 minutes.
  5. Add to Goulash garlic, salt, delight and can be turned off. Give a dish under the lid of 7-10 minutes and serve to the table.

Bon Appetit!

Tasty recipe for a goulash from beef in a saucepan

In this recipe, a lot of onions are used, and the goulash itself is obtained more liquid than in a frying pan. For cooking you need to take a thick-walled saucepan with a tightly closing lid.


  • Beef - 1 kg.
  • Onions - 0.8 kg.
  • Flour - 2 tbsp. l.
  • Water - 1 l.
  • Tomato paste - 2 tbsp. l.
  • Paprika - 3 h.
  • Garlic - 0.5 heads.
  • Apple vinegar - 1.5 tbsp. l.
  • Sugar - 0.4 h. L.
  • Salt, Pepper, Majora, Tsmin - to taste.
  • Cedar half lemon.

Cooking process:

  1. Cut the meat of medium size by cubes, fry it in a frying pan with vegetable oil.
  2. Grind onions with semirings or cubes, too, together with meat to fry until goldenness.
  3. Take a big saucepan, put tomato paste, paprika, sugar, seasonings, salt, lemon zest, all mix and put out 10 minutes on low heat.
  4. Pour water, vinegar and bring everything to a boil.
  5. In a liquid mixture in a saucepan, put roasted meat and onions, close the capacitance with a lid and prepare on a slow fire about 1.5 hours. During this period of time, Goulash should be prevented several times with a shovel.
  6. In an almost ready-made dish, pour chopped garlic, then a couple of flour spoons and all quickly mix. Hold meat on fire for another 5 minutes and turn off the stove.
  7. Serve goulash from the pan is better in deep plates. It combines well with toasts, buns or whole boiled potatoes.

Bon Appetit!

A simple cooking recipe in a multicooker

For the preparation of a goulash in a slow cooker, "quenching" and "burning" modes ("frying") are used. It will take about two hours to prepare a dish, and it will be gentle, soft and juicy.


  • Beef (cervical or bladder) - 0.5 kg.
  • Onions and carrots - 1 pcs.
  • Tomato paste - 1 tbsp. l.
  • Flour - 1 tbsp. l.
  • Paprika - 0.5 h.
  • Salt, pepper, greenery to taste.
  • Vegetable oil for frying.
  • Water for extinguishing.
  • Laurel and garlic at will.

Cooking process:

  1. Beef prepare for heat treatment: cut films and veins, wash, dry, cut into bars. If desired, or if you suspect that the meat is rigid, you can beat off it with a culinary hammer.
  2. Onions and carrots crushed.
  3. Enable the "fry" function on your kitchenette and pour a spoonful of vegetable oil into the bowl. Heat his good.
  4. Beef lay out in hot oil, stirring and giving evaporated moisture. Wait until the pieces of meat begin to acquire "Goldenness".
  5. After, with meat and in the same mode, we prepare carrots and onions, stirring too. The whole process of frying meat and vegetables will take about 20 minutes.
  6. Tomato paste, flour, paprika and other seasonings, as well as to send salt to meat and mix everything.
  7. Prepare boiling water in advance, measure it somewhere 1.5 cups and pour into the bowl. When all the mass boils, close the lid and change the function to "quenching". In this mode, prepare a goulash about 2 hours. Shortly before willingness, you can add a bay leaf and garlic.

Bon Appetit!

Delicious beef goulash with tomatoes with gravy

By choosing this recipe, you will get a gentle meat dish, just need to be patient: stew meat for about 3 hours. Tomatoes help make meat soft, and the pour for a walk is prepared on the basis of milk.


  • Beef is about 0.5 kg.
  • Tomatoes - 5 pcs.
  • Milk - 0.5 tbsp.
  • Flour - about 100 g
  • Creamy butter - 30 g.
  • Spices, salt to taste.

Cooking process:

  1. Beef meat cut on plates with a thickness of about 1.5 cm, and then on strips.
  2. Heat in deep pan oil, fry in it strips of beef to easy shut.
  3. Pour water into the frying pan, it is better hot boiled, so that the meat layer closes. Under the lid on a slow fire to stew meat while other ingredients are prepared. The best meat to put out "alone" about 1.5 hours.
  4. Tomatoes sliced ​​by large semicircles, lay out to beef. Pick up salt and seasonings. The cumin, basil, mayoran is well suited. Close the frying pan and leave it on fire another hour and a half.
  5. Podium prepare in a separate mind. To do this, warm up a little oil, fry flour in it, pour milk, you can diluted with water.
  6. After the formation of a homogeneous mass, without a lump, pour sauce to meat, mix everything and, bringing to a boil, cook on slow heat to thickens sauce. Often walking with any garnish and green salad.

Bon Appetit!

Step-by-step recipe for goulash from beef with mushrooms

In this recipe, it is recommended to use young beef and fresh champignons. But you can take other mushrooms to your taste. Completes the union of mushrooms and meat isolate creamy sauce.


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

Cooking process:

  1. Beef in the form of cubes to put in a frying pan with hot vegetable oil. Fry to rosy for 10 minutes.
  2. Carrots are chopped with thin long stripes, and the onions cut into half rings. Mix vegetables with a roasted beef and also grab. It is impossible to transform them into burnt crusts, better let them remain half.
  3. In meat with carrots and onions pour some water and stew under the lid of 40 minutes.
  4. Champignons wash, cut into plates and throw them in the pan. If you take, for example, boroviki, butter or other mushrooms, it is better to boil better for 20 minutes, and then cook together with meat.
  5. Cut into small cubes peeled sweet and sharp peppers and stew them together with beef and mushrooms for about 20 minutes. Then you can pour black ground peppers, you can also have other seasonings to meat, salt, mix. You can use a bouillon cube with mushroom taste, dry or fresh dill and parsley.
  6. Pour sour cream, stir the goulash and hold on a small fire under the lid of 5-7 minutes. Stew vegetables, mushrooms and sour cream to the taste will remind you of julienne. If you want the podliva more. Feel free to increase the volume of sour cream, you can also dilute it a bit. The finished dish can be sprinkled with greens.

Bon Appetit!

Classic beef goulash with prunes

Prunes gives meat a sour-sweet note and makes a dish spicy. It is allowed to take dried prunes, then it must be pre-dunk. It is good to prepare a dish in a thick-walled brazier with a tightly closing lid, then it hurts as in the stove.


  • Beef (blade or cervical parts) - 1 kg.
  • Onions - 2 pcs.
  • Garlic - 1 middle head.
  • Carrot - 1 pc.
  • Prunes - 150-200 g
  • Flour - 2 tbsp. l.
  • Tomato paste or sauce - 2 tbsp. l.
  • Sour cream - 2 tbsp. l.
  • Basil, turmeric, mayoran - to taste.
  • Salt, sunflower oil.

Cooking process:

  1. Beef cut into cubes or stripes, trying to remove light veins and films. After frying on a big fire, shifting meat into the roasting or cauldron, pour water to cover the meat layer completely and stew 40-50 minutes.
  2. Truth dried to soak in hot water for 15 minutes. If the fruits are fresh, then remove the bones and set aside.
  3. Onions and carrots cut down as you like in meat dishes. If you leave large pieces, the goulash will look richer, and the components will retain their shape. Finely chopped vegetables break down, but the dish will be given. Lower onion and carrots into a container with meat. Control the presence of a fluid - it should not be a lot, but also in the dry roaster it is impossible to stew foods.
  4. Having exhausted meat with vegetables in general for about an hour, add prune to him.
  5. The next step is to send tomato paste, flour and sour cream into the roaster. Mixed components to stew 15 minutes.
  6. Crushed garlic, spices and salt to the dish last. Mix everything well and hold under the cover of 10 minutes. The fragrant goulash with prunes can be simply with bread or any garnish for your taste.

Bon Appetit!

Hungarian beef goulash with gravy

This gulyash can be taken for a satisfying second or first dish - depending on the cooking technology. Unlike other recipes of the beef goulash, potatoes are used in Hungarian, so such a dish can easily replace a comprehensive lunch.


  • Beef - 500-600 g.
  • Potatoes - 700-800 g
  • Bow - 300 g
  • Tomatoes - about 500 g.
  • Pepper Bulgarian and sharp - on 100 g
  • Paprika - 30 g.
  • Garlic - 50 g
  • Tomato paste - 50 g.
  • Salt, pepper, bay leaf to taste.

Cooking process:

  1. To prepare a Hungarian goulash, a cauldron or a pan with thick walls will fit. But before sending meat before it, it needs to be slightly frying in a frying pan - only before the formation of a brownish surface. Beef must be cut into cubes. When the cubes are shuffled, to be filled with them the bottom of the pan.
  2. Found to half-preparation onions will be a second layer in a saucepan - next to meat. Luke can be taken and more - he is one of the main "heroes" of the Hungarian Goulash.
  3. After leaving the paprika in the container and mix.
  4. Pour hot water into meat with a bow in such a volume so that it is stealing, and not boiled. Close the lid and keep on the fire for about an hour. At the end of the extinguishing of meat, add tomato paste to it.
  5. In advance, while beef is preparing, treat potatoes: Clean it and cut it on the cubes of about the same value as meat. Pour into the total mass of potato cubes.
  6. Peppers - sharp and Bulgarian - cut into rings and postponed in potatoes.
  7. Small cubes sliced ​​tomatoes - the next "guest" of a multicomponent dish.
  8. All products in a saucepan mix, salt, deliver and cook until there is enough soft potatoes. The question is whether to add water to the ground - decide for yourself. If you want to get a more liquid dish, add water. Without it, the goulash will be more dense.
  9. Shortly before willingness to add crushing garlic to the goulash. Feeding dishes depends only on your imagination. An indispensable assistants in this process will be greens, fresh vegetables and crisp bread.

Bon Appetit!

Recipe for cooking soft walk in the oven

Goulash in the oven can be prepared in a deep frying pan, a special form or clay pot. The meat softens well, and less time is spent on its cooking than when cooking on the stove.


  • Beef - 500 g
  • Flour - 2 tbsp. l.
  • Tomatoes dried, pickled or fresh - 250 g.
  • Onions - 2 pcs.
  • Garlic - 5 teeth.
  • Carrot - 1 pc.
  • Potatoes - 300 g
  • Peas, frozen or canned - 100 g.
  • Spices, salt, vegetable oil.

Cooking process:

  1. The first stage will be frying beef in a frying pan. To do this, it must be cut into cubes, mix with flour and twisted on sunflower oil. After shifting meat into the shape or pot.
  2. Onions and carrots do not necessarily fry, they are enough to chop arbitrary way and lay out the second layer on meat.
  3. Tomatoes connect with meat, onions and carrots. Pour the contents of the shape of hot water or broth so that a slightly covered all the layers. At the same time, add a tomato paste and put a blank for 1 hour in the oven. Temperature regime - 170-180 degrees.
  4. Potatoes should be cut into small cubes and lay out to the meat communicated until half-preparation. It is not necessary to mix it with other components, this can be done after.
  5. On top of potatoes, pour spices, salt, pour several spoons of vegetable oil. Be sure to check the presence of fluid in the form - it must be the upper layer. Again, closed with a lid shape, put in the oven. The cooking time with potatoes is about 30-40 minutes, the temperature in the closet is 170-180 degrees.
  6. Green peas pour to the rest of the products 10 minutes before full readiness. Goulash before serving on the table can be sprinkled with greens. If you were preparing a dish in a pot, then it can be placed on the table, and if in a form or frying pan - decompose on plates.

Bon Appetit!

Goulesh from beef with gravy - Photo Step 1

1. Prepare all the necessary ingredients. All roots clean and rinse, rinse beef under running water and dry paper towels.

Goulash from beef with gravy - Photo Step 2

2. Beef cut into a small straw. Put it on a pan with preheated vegetable oil and fry 5-7 minutes.

Goulash from beef with gravy - Photo Step 3

3. Cut half rings onions.

Goulash from beef with gravy - Photo Step 4

4. Carrot Suiter on a large grater.

Goulash from beef with gravy - photo STEP 5

5. Send a carrot along with a bow to meat, salt and pepper. Fry a few minutes before the softness of vegetables.

Goulash from beef with gravy - Photo Step 6

6. Add tomato juice and extinguish first under the lid (8-10 minutes), and then stirring from time to time.

Goulash from beef with gravy - Photo Step 7

7. Goulesh from beef with gravy ready. Serve with potato mashed potatoes and fresh vegetable salad. Bon Appetit!

Average rating: 4.5, total votes: 104

Important! The video may differ from the text of the recipe!

Hello, dear horses and owners! Today we are preparing a goulash of beef with an appetizing filling. Delicious dish!

Beef meat as a result of prolonged extinguishing becomes incredibly gentle and just melts in the mouth. Thick, meat pads perfectly complements it, hence the traditional, familiar taste since childhood!

Therefore, today I decided to go through classic recipes with beef. We will prepare a stunning hot meat dish to which any side dish is suitable.

Goulesh beef with gravy

Of course, the variations and nuances of preparation are always present depending on what we prepare and from personal taste preferences.

I offer some delicious recipes, and you choose. In any case, it will be great!

And here you will find a pork goulash with an appetizing thick downtime.

Goulash from beef with gravy - Classic recipe

This is the easiest option with a thick saturated filling.

It is best to choose a neck, a shovel, fillet, a bargain sink or the flesh of the hip for this dish.

You can also breast, but then you have to sweat, removing extra films.

Classic Gulash


  • Beef meat - 700 gr.
  • Onions Middle - 1 pc.
  • Carrot - 1 pc.
  • Tomato paste (ketchup) - 2 tbsp. l.
  • Flour - 2 tbsp.
  • Salt / pepper / laurel - to taste.
  • Acute pepper (not necessarily).
  • Vegetable oil for frying - 30-50 gr.

The meat is cut by arbitrary pieces, usually large enough. And in the scenery or in the Kazanchik, we begin to fry it on a strong fire.

Such roasting seals juice inside meat and it will be juicy. Therefore, we are not Solim (salt begins to pull the juice from meat and he will follow the whole), we will do it at the end.

Beef in a frying pan

If during the frying meat still allocated juice, then do not evaporate it, but simply drain into a separate container, it will come in handy us later.

Beef meat juice for goulash

Meat roasted to ruddy crust. Let us back in the direction and frog separately sliced ​​onions with grated on a large grater of carrots.

roasted beef

Fry them already on the wrong fire, until they become golden.

Onions and carrots for classic beef walking

When this happens, we will post a tomato paste to carrots and bows. And, stirring, fry them together for a couple more minutes.

add tomato paste to a fried bow and carrot

We send a roaster to meat.

We pour meat boiling water from the kettle to make it completely covered. If at the beginning you collected juice from meat, then it is time to add it to a common pan.

Cover the lid and shop on slow heat 50 min-1 hour.

Future goulash classic beef

If the meat with some kind of tight part of the beef carcasses, then you can turn it out of half an hour.

While the future goulash is preparing (notice that we are still not salt), we have a bit of flour.

To do this, the flour is poured on a dry frying pan and on medium heat, with constant stirring it is brought to a light cream color.

Roasted flour

Not darker, otherwise there will be a taste of Luzheny Flour.

And here is 10 minutes before readiness, we lay a fried flour in the gravy, salt, pepper, stirring and adding a laurel leaf.

Optionally, you can put a sharp pen of the whole (just do not forget to wash it).

Ready goulash classic beef in a pan

The remaining 10 minutes. The gravy in the eyes will become more thick.

The fragrance is just incredible! Taste gentle, saturated meat, is amazingly delicious and so easy to cook!

Beef goulash in Kazan

This dish is perfect in Kazan. In it beef languisching long and it turns out very gentle with a rich taste.

Goulash from beef in Kazan


  • The flesh of beef hip - 900 grams.
  • Carrot - 1 pc.
  • Onions - 1 pc.
  • Paprika - 1 tbsp. l. With a slide.
  • Flour - 3 tbsp. l.
  • Creamy oil - 20 grams.
  • Spices (salt, pepper, herbs) - to taste.

Fear pulp cut strips. This is a good soft part, which is perfect for a walk.

It is important to cut against the fibers, it will help me to become softer.

Sliced ​​beef on strips

We send meat to the cauldron. We begin to heat on moderate heat. Meat brightens and allocate a lot of juice, we will need to merge it into separate dishes.

The resulting broth do not pour, we will soon refund it back.

Meat in Kazan and Broth

Next, add carrots cut to meat with straw, onion and fry everything together on the butter. We introduce several spoons of flour and let it completely cover meat.

And also snatch paprika. Meat will acquire a beautiful color.

Suck a paprik to meat

It's time to pour back the beef juice, which was wound at the beginning.

Fill broth in Kazan

And also to add water to make it completely hidden beef. It remains only to saline and pepper. You can add your favorite herbs. I have these aromas of the Crimea.

beef goulash in Kazan

Comething about 2 hours at minimal fire. If the water is very sculpting, then you can add boiled.

The meat turns out a magnificent, gentle, with a very appetizing lulling, which can be watering the side dish.

Plate with a goulash from Kazan

Bon Appetit!

Goulash from beef with gravy in a frying pan

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

Gulyash in a bowl


  • Beef fresh - 650 gr.
  • Onions Middle - 2 pcs.
  • Carrot - 1 pc.
  • Tomato paste (can be ketchup) -2 tbsp.
  • Greens anyone.
  • Garlic - 2 teeth.
  • Salt, pepper - to taste.
  • Flour - 2 tbsp.

Meat applied and send to the pan. We start roasting on a strong fire.

With such a frying, the juice is sealing inside the meat and it quickly rustles. If nevertheless, some part of the juice was separated, drain it into a separate cup and continue the roast.

Beef in a frying pan

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

Madly fragrant turns! Add tomato paste, mix. Fry another minute and pour meat with water, preferably boiling water.

We pour back meat juice that we drained if there is.

Cooking Goulash in a pan

Goulash salt, pepper and carcass under the cover on a slow fire hour and a half, to the tender softness of meat.

At the very end, when it remains to be readily quite a bit, fry a little flour on a dry frying pan to this light cream color.

I want to notice here that many hostesses offer a fried flour to breed water. I do not do this.

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

Therefore, just dry flour suck in Gulash. Ruby greenery and throw a bay leaf.

Goulash in a frying pan

For a couple of minutes we give to extinguish and turn off. Delicious, fragrant beef goulash is ready!

Goulesh Beef Classic - Recipe in Multicooker

In the preparation of this dish in a slow cooker there are nuances that I will tell below.

I love to cook in a slow cooker because it perfectly drives meat, so it is almost falling apart on the fibers.

It turns out super gently and canceled delicious! Many grease, weld, thick podliva. MMMM! 😋

Beef goulash with gravy in a slow cooker


  • Beef fresh - 600 grams.
  • Louk large - 1 pc.
  • Carrot - 1 pc.
  • Flour - 3 tbsp. l.
  • Tomato paste (ketchup) - 2 tbsp. l.
  • Salt, pepper, paprika - to taste.
  • Water boiling water.
  • Bay leaf.

Meat cut into pieces. I have a beef flap.

He with the streaks of Salz and it is very good, because this alkalon will disappear and the meat will be very gentle.

I cut it with the pieces of medium and lay in the bowl. So far without oil. I turn on the "frying" mode for 15 minutes.

Sliced ​​beef in a multicooker bowl

The first feature of the goulash in the cartoon is that it is impossible to make a "strong fire" to seal the juice. She fries on her program, no more nor less.

Heating is gradually and sealing juice inside meat, as we do on the stove in a pan, will no longer work.

Of course, everyone has a different one, but most likely the meat will let you go a lot of juice and starts to steal it, instead of roasting.

Beef in a slow cooker

Then I do as follows. Valuable juice drag into a cup, and I continue to fry meat by adding some oil.

This broth I will also catch a fence in Gulash, not to disappear. But all his time.

Beef juice

The meat has twisted and is the time to throw carrots and onions to him. And this delicious trio continue to fry together.

It smells so tasty that a husband looked into the kitchen, asked what I cook here is delicious.

Having learned that the goulash would be satisfied, licking. 😊

roasted beef with bow and carrots in a slow cooker

So, add tomato paste and flour to fried meats and carrots.

The second point is that flour can not be pre-frying. We frog it together with meat and tomato and will work fine.

The cartoon saves us strength and time and, probably, makes us a little lazy.

It remains only to pour water to the goulash so that the meat is completely covered.

The third moment is that I am not waiting until the cartoon will boil to me. In extinguishing mode it will be very not fast!

Therefore, I recommend putting a teapot in advance and pour meat ready for boiling water. Salt is immediately salt, pepper to taste, add a paprika for color.

Be sure to try what happened.

Goulash Beef.

We put the "quenching" regime for one and a half hours. I love very soft goulash, so I reserves patience and a carcass for a long time.

A couple of minutes before the readiness, I throw a bay leaf, and take it out before the feed.

Musto, clumsy, as I love. This time I decided to file with a pea mashed potature, it is also an excellent, very tasty and undeservedly forgotten garnish!

Goulash and mashed potatoes on a plate

That's all. The awesome goulash in a slow cooker was eaten by our big family, not having time to cool. 😄

Beef Goule Recipe With Flour

In fact, I rarely meet the recipes of a goulash, in which there is no flour. In my selection in all versions, no matter how many of them, this ingredient is present.

Her or add a pre-frozen or put it in advance, and sometimes it is breeding with water and tomato paste. Read below and in this recipe I will show how it is done.

Classic Classic Goulesh With Flour


  • Beef (pork, chicken, turkey) - 0.5 kg.
  • Onion - 2 heads.
  • Carrot - 2 pcs.
  • Flour - 1 tbsp. l.
  • Tomato paste 1 tsp
  • Bay leaf - 1 pc.
  • Black pepper pepper.
  • Salt to taste.

Meat cut pieces and fry with onions and carrots. Do not salt.

We pour some water and carcass meat in small such quantity until readiness.

Fry Glyash

At the end, when meat is ready in half a glass of water in line with a tomato paste and flour. Just mix all for a fork and catch in a goulash.

We divorce flour

Pour in front of the eyes will begin to thick and it will become very welded. Dilute with water as desired if it turns out very thick.

Solim and Pepper at the very end, as well as put the bay leaf. Masters all together for a couple more minutes and ready!

Beef goulash with gravy classic with flour

Here is such an interesting reception with flour. It turns out very tasty and thick, as it should be.

Goulash from beef with flour

Let's eat hot and enjoy!

Goulash from beef with gravy as in kindergarten

Very often, the kids ask mom to prepare something "like in the kindergarten."

Sadovsky Gulash is not an exception, there is a cook there are able to make it extremely gentle and soft, so that the kids are easier to chew it.

The taste of him is remembered for life and precisely such yummy we want to prepare our babies, already being adults.

You can see the whole process in this video. And I will only briefly describe the products and step-by-step actions.


  • Beef - 300 gr.
  • Onions - 2 pcs.
  • Tomato paste or ketchup - 2 tbsp. l.
  • Bay leaf.
  • Flour - 2 tbsp. l.
  • Salt, pepper, spices.
  • Sunflower oil.

Brief preparation description:

  1. The meat is cut into cubes of a small size and begin the frying on a strong fire in a frying pan.
  2. Cut the bow is not very large.
  3. Mixion onions and carrots with meat, fry them together about 5 minutes.
  4. Fry with tomato paste, having shirled it well, a few more minutes.
  5. We pour water, you need to fully cover the contents of the frying pan.
  6. We introduce all the spices, do not forget about the laurel.
  7. Cover the lid and tom about an hour on weak fire.
  8. A couple of tablespoons of flour mixed with a water, so that there are no lumps.
  9. 5 minutes before the end of the diluted flour add to the goulash and mix.
  10. Ready!

Bon Appetit!

Classic beef goulash with gravy to mashed potatoes

Potatoes and goulash - traditional, classic combination that everyone loves.

This is a very fast, "male recipe", without trouble.

Goulash from beef with gravy to puree


  • Beef - Polkulo.
  • Onion - 1 pc.
  • Carrot - 1 pc.
  • Flour - 1 tbsp. l.
  • Tom. Pasta - 1/2 Art. l.
  • Sour cream (optional) - 1 tbsp. l.
  • Bay leaf - 1 pc.
  • Salt to taste - 1/2 h. L.

Lucky finely close, I rub the carrot on the grater. We send them to fried on the pan.

Beef at this time cutting medium cubes.

Louk with carrots in a frying pan

When the onions and carrots are slightly podzoley, lay meat and fry to them together for a few more minutes.

The meat should be shred up and then we post a tomato paste to it, mix.

Roasted beef

We pour water so that the meat is covered. Subtill, pepper, bring to a boil and reduce the fire to a minimum.

Masculated under the lid of 1 hour or one and a half, if you want maximum softness.

Beef meat in tomato gravy

10 minutes to add a spoon of sour cream, a spoonful of flour and a bay leaf. Stir and spend the remaining time.

According to the technology, flour must be pre-roasted to light cream color.

But my husband, when it prepares this goulash, the flour roasting point ignores and pours out the usual, unheard.

Honestly, some difference or taste of crude flour I did not notice. 😊

beef in sour cream gravy

Goulash is ready! Delicious. 👍 And it is worth adding a few tips on the preparation of delicious potato mashed potatoes:

  • Potatoes we put only in boiling water
  • Milk for potatoes should be very hot, it can melt butter in it
  • Salt the puree can be at the end, having stirred in hot milk, so tastier
  • If the potatoes are frozen and treat it with a mixer, then it will become very magnificent and gentle as in kindergarten

These are small tips, try and you will get a great dinner!

Goulash and potato mashed potatoes on a plate

Goulash Hungarian Classic Beef

Still, it is interesting how the Hungary Beef Goulash varies in our country.

For us, the classic - how to prepare in the tables of the USSR or in our kindergarten, but the Hungarians prepare this dish completely differently!

If you are interested in the Hungary Recipe, with all its subtleties, then you will definitely look at this video:

Very interesting recipe, but as for me - too time-consuming. Therefore, Palacently, it is extremely rare, for the mood.

It turns out really tasty, with unusual notes of someone else's country. 😊

How to cook beef walking so that the meat was soft?

  • Take fresh, previously not ice cream meat
  • For a feather, the cervical, bladder, spouse (but not extreme) and of course fillet
  • Rough thick films from meat preferably remove
  • It is also recommended to cut extra fat from meat.
  • If you have too sour ketchup, add a little sugar to the goulash, it lines taste.
  • The longer the car - the softer meat
  • If the journey is too liquid, leave the walking to bother with an open lid, it thickens
  • We dilute the fidet when necessary only boiling water, and not raw water
  • Goulash is tastier if it is picking it at the end

These are such recipes, dear friends. All of them are notable in their own way and verified, you can cook boldly!

Choose which you liked more or try everything in turn. It will be tasty, I promise. 😉

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