Cooking beef goulash with gravy

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

• Category:

  goulash

• Cooking time:

  1.5 hours

• Designed for

  5 servings

Ingredients

• beef
• refined oil
• tomato
• onion
• wheat flour
• water

It is not so difficult now to find an interesting photo recipe that the whole family will be happy to try. And they undoubtedly include beef goulash with gravy, as this dish looks very appetizing, has an unusual smell and an unforgettable taste.

There is one more undoubted plus - during stewing, the meat becomes incredibly soft, tender and takes on the flavor of vegetables. After such a dinner, none of the family members can remain indifferent.

Meat goulash with gravy

To prepare the dish, you will need very simple ingredients at an affordable price. Namely:

• 0.5 kg fresh beef tenderloin;
• 6-7 Art. l. tomato paste;
• 2 tbsp. l. refined oil;
• 1-2 onions (depending on size);
• 1 tbsp. l. wheat flour;
• 1 glass of clean water (approximately);
• table salt, ground pepper and ground bay leaf are added to taste.

The main stages of preparation:

The meat is thoroughly washed under cold water and dried on a kitchen towel or on a cutting board. After that, all veins, film and small bones are removed from the beef with a sharp knife blade

It remains only to cut the meat into medium-sized cubes or 1 cm strips. But in any case, the blade must be guided across the fibers

A large onion is peeled, washed with water and wiped dry with a towel. It must be chopped with a clean knife into strips or thin half rings

• All the resulting slices are laid out in different containers for greater convenience.
• A deep cauldron or a frying pan with a thick bottom is placed at medium comfort and heated with a little sunflower oil.

• After that, beef slices are laid out there and fried until golden brown.
• It is worth constantly stirring the meat with a wooden spatula so that nothing is burnt.
• Since the beef should remain half raw at this stage, the whole process should take no more than 6-8 minutes.

• After the specified time has elapsed, chopped onions are added to the cauldron. It should be roasted until soft and golden brown. The ingredients are seasoned with tomato paste and seasoned to taste.
• Following the step-by-step recipe with a photo, the future beef goulash with gravy must be poured with enough water that can completely cover the pieces of meat.

• All this is brought to a homogeneous consistency and stewed over low heat under a lid after boiling for about one hour. For the next 40-45 minutes, it is better not to look into the cauldron to preserve the taste and consistency.
• After the specified time, a large spoonful of wheat flour is sieved to the main ingredients. Spoon everything well again and cook for about 7 minutes until the gravy thickens.

At the end of the dish, remove from heat and infuse for 15-20 minutes under a closed lid. After that, the goulash is laid out on beautiful plates and served at the table.

The proposed recipe for meat with gravy is served as a second main course, which can be supplemented with light side dishes in the form of cereals, spaghetti, shells, steamed rice, jacket potatoes or mashed potatoes. A vegetable salad may also be suitable and, of course, bread is indispensable here.

Delicious goulash with vegetables

The next photo recipe for beef goulash with gravy turns out to be very tender and aromatic. And the best part is that even a beginner can handle it.

And the food you need can be found in almost every refrigerator. And we are talking about:

• 450 g beef shoulder (chilled);
• 6 tbsp. l.olive oil;
• 2 onions;
• 1 large carrot;
• 0, 5 tbsp. chilled water;
• seasoning "Khmeli";
• salt;
• fresh herbs.

The main stages of preparation:

The husk is carefully removed from the onion, after which the vegetable itself must be chopped with a sharp knife into small squares. In order not to ache in the eyes, it is recommended to lower the blade several times in cold water

• A thick-bottomed frying pan is heated over the fire with olive oil. Onions are fried on it for several minutes until golden brown. Stir the food frequently with a wooden spatula so that it does not burn.
• Carrots are washed very quickly, peeled and cut on a coarse grater. You can take several carrots if they are not very large.

• The prepared vegetables are sent to the onions and sautéed together for about 6 minutes. After this, the pan is removed from the heat.
• The beef is washed under running water and gently dipped on a paper towel. In order for beef goulash with gravy to turn out according to the proposed recipe with a photo, the meat must be cut into small pieces of 3-4 cm.
• In a clean frying pan, the oil is heated and the beef tenderloin is fried on both sides for 4-8 minutes. After the specified time, the product must be cooled slightly.

The remaining olive oil is poured into the bottom of the thin-walled saucepan. A minute later, fried vegetables, beef and spices are sent there. By the way, you can add a few more hot garlic cloves (minced in a garlic press)

• Everything is mixed well and poured with half a glass of clean water. The saucepan is tightly covered with a lid so that the goulash is well stewed over the next 50-60 minutes. All this time, comfort should work to a minimum.
• The finished dish is laid out on plates, garnished with herbs and served warm to the table along with a side dish.

Some helpful tips

Whatever recipe with the photo is used, and in order for beef goulash with gravy to turn out really tasty, you need to adhere to a few simple recommendations:

• you can use butter instead of olive or sunflower oil. Melted pork fat is also perfect if a person does not care much about his figure;
• tomato paste is easy to replace with fresh grated tomatoes or, in extreme cases, with ketchup;
• to get a richer taste of gravy, very often beef goulash is cooked in vegetable (meat) broth, although this is not shown in the recipes with the photo;
• before frying the meat, it can be boiled until half cooked in salted water. Then you need to be careful when adding salt and other spices;
• in addition to black pepper and ground bay leaf, chefs recommend adding any spices suitable for cooking meat dishes;
• before serving, each portion is sprinkled with grated cheese (best of all Parmesan). Then it is worth waiting for it to melt a little and then start your meal.

As you can see, making beef goulash with delicious gravy is a snap. It is enough just to adhere to the recommendations from the recipe and, for convenience, sometimes glance at the step-by-step photos.

If you wish, it is not forbidden to add something of your own to the classic recipe in order to change the taste and surprise your loved ones with the miracles of improvisation. The main thing is just not to overdo it and pay attention to which products go well (or badly) with each other.