The most common and easiest to prepare meat dish- This is beef goulash with gravy. Housewives approve of the recipe due to its practicality and speed of preparation.
Goulash is one of the national dishes Hungarians, where the main ingredient was beef in a liquid sauce. The ancient tradition of preparing the delicacy has been preserved to this day; in Russian cuisine, the recipe takes pride of place and is prepared in several versions.
Benefits of the dish
One of the nutritious and common types of meat is beef; its cost is slightly more expensive than pork, but it has valuable and beneficial properties. Beef is a dietary product. Meat contains a source of food proteins, the product is intended for proper nutrition, as it consists of important amino acids for the human body.
Difficulty and cooking time
Beef goulash with gravy is the easiest dish to prepare; not only adults, but also children eat it with pleasure. It takes 1 to 2 hours to prepare the yummy dish. It all depends on the abilities of the cook, as well as the set of products and prepared ingredients.
Food preparation
How to cook beef goulash with gravy
Remove the film from the meat and rid it of excess fat. Cut the product into medium-sized pieces, approximately 3x3 cm. onion chop into half rings. Heat a deep frying pan and pour vegetable oil.
Place the beef and fry until golden brown. There is no need to add the entire crushed product, everything gradually, allowing the semi-finished product to fry well. 
Then fry the onion half rings separately until they acquire a transparent color, sprinkle with ground black pepper and flour on top. Fry the ingredients for several minutes, stirring while doing so.
Combine onion half rings with fried meat, add a little salt, stir. Simmer the ingredients for half an hour with the lid closed.
After the liquid has evaporated, add chopped carrots, a couple of bay leaves, and ground black pepper. Continue simmering for 10 minutes.
Leave the finished dish on the stove without opening the lid for a few minutes. Serve with a side dish of your choice, it can be buckwheat, as well as boiled pasta or mashed potatoes.
Ingredients and number of servings
To prepare the recipe - beef goulash with gravy, you will need the following ingredients:
Step-by-step preparation with photos
- Cut the beef into even pieces, then sprinkle each piece with flour.
- Fry the semi-finished product in a hot frying pan for 5-10 minutes.
- Cut the onion into half rings or cubes, carrots into medium strips or cubes, chop the garlic. Cut the tomato into large cubes.
- After frying the meat sticks, pour chopped onion half rings into the frying pan and continue frying the ingredients for 10-15 minutes.
- Season the ingredients with salt, pepper and paprika, and then mix.
- Add tomato paste and chopped tomatoes to fried vegetables and meat.
- Simmer the goulash under the lid, reduce the heat to a minimum and continue to bring the ingredients to readiness for 1 hour, but do not forget about stirring.
Serve the finished beef goulash with a side dish; boiled potatoes or buckwheat porridge are suitable for it. In addition, you can cook fresh salad from vegetables.
The nutritional value
In 100 g of product:
- Squirrels – 10.10
- Fats – 6.2
- Carbohydrates - 4.28.
- Energy value – 113.93 kcal
Cooking options
There are several recipes according to which the dish is prepared:
- Tomato paste can be replaced with homemade ketchup, as well as sauce. Instead of these ingredients, add fresh tomatoes. Before using, pour boiled water over vegetables hot water, and then grind and turn into a homogeneous mass using a meat grinder or blender. Can be rubbed through a metal sieve. Fresh tomatoes will replace water, as well as the broth needed for gravy. IN winter time tomato paste is replaced with tomatoes in their own juice;
- Goulash with the addition of champignon mushrooms has different taste properties. For one serving of the dish, take at least 200 g of the ingredient. Before cooking, thoroughly clean and rinse the mushrooms, and then cut into 4 slices. After the onion, after a few minutes, add the ingredients and stir, fry until the water boils away;
- the taste of goulash changes after adding bell pepper and potatoes. Add vegetables in combination with onions. For paprika, use ground paprika, as well as garlic, you can add mustard and add fresh parsley.
Beef goulash with sour cream sauce
The dish will appeal to gourmets who refuse tomato sauce. Sour cream softens the fibers of the meat, making it soft and juicy, and the gravy acquires a light color.
Required components: 
- 1 kg chopped beef;
- 50 ml purified vegetable oil;
- 2 tbsp. l. paprika;
- 250-300 ml low-fat sour cream;
- 2 medium sized onions;
- 1 handful of wheat flour;
- 4th part tsp. ground pepper;
- 300-500 ml meat broth;
- salt to taste.
Method of preparation: pour oil into a cauldron and bring until a slight smoke appears. Drop in the chopped meat and fry until a uniform crust forms. Cut the onion into thin rings and add to the meat products, pepper the ingredients and sprinkle with flour. Add broth to the fried ingredients.
Cover the dish with a lid, stir after a few minutes, adding a little broth. Simmer meat and vegetables for 1.5 hours. Before finishing, add salt and sour cream. Sprinkle the finished dish with chopped garlic and herbs.
Beef goulash with gravy without tomato paste
The recipe for this dish consists of a small amount of ingredients:
- 1 kg of fresh veal;
- 0.5 tsp. vegetable oil;
- salt to taste;
- a few peppercorns and some boiled hot water.
Trim the veins of the meat along with the film, and then cut it into small pieces and add to a hot frying pan with heated oil. Fry the semi-finished product until golden brown. Add to the semi-finished product hot water and bring to a boil. Season the ingredients with salt and peppercorns. Continue simmering under a closed lid over low heat for 1-2 hours.
In a slow cooker
The simplest recipe is to cook the dish in a slow cooker. First, you need to fry the beef in the “frying” mode, then add chopped onion to it and simmer for at least 10 minutes. Add vegetables to the ingredients and change the mode to “stew”. Leave the dish in the slow cooker for 1.5 hours until fully cooked.
Video recipe
- for improvement taste qualities ready dish you can sprinkle with Parmesan cheese, thanks to which the goulash will acquire a special zest;
- vegetable oil can be replaced with pork fat, as well as butter. Instead of tomato paste, use medium-thick tomato sauce; you can also chop fresh tomatoes;
- replace water with meat or vegetable broth;
- Before preparing goulash, the meat can be boiled a little;
- crushed garlic is added to the onions and beef during frying;
- the above suggested recipe is suggested by classic version, at your discretion, you can replace the ingredients with any of your choice, use different spices, as well as dried herbs.
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Goulash is a national Hungarian dish made from meat and vegetables, stewed over a fire. It can be classified as a thick soup, but in Russia it is mainly served as a second course with a side dish. The dish was originally invented by shepherds; it is not for nothing that it comes from the word “guyash”, which means “shepherd”. Sheep farmers took with them to pasture pre-fried and dried pieces of beef in spices. When it was time for dinner, they threw the meat into boiling water and cooked it for a long, long time. Subsequently, the dish was modernized, they began to add vegetables, potatoes and paprika. Now in any restaurant in Hungary you can try real Hungarian goulash.
In national Hungarian cuisine, as a rule, beef or veal is used to prepare goulash, but other types of meat also make the dish no less tasty. The main condition is to take a fresh, not previously frozen piece of meat. When you fry it, remember two simple rules:
- if you want to stew meat in its own juices, then fry it over low or medium heat;
- If you want to get meat with an appetizing crust and juice inside the piece, then fry it over the highest possible heat.
Whatever spices you like, be sure to add paprika to the pork goulash - it will add a unique taste to the dish, bright color and aroma, and will also help thicken the goulash even without adding flour. How large or small the vegetables are chopped depends entirely on your taste. However, when choosing a cutting method, do not forget that it affects the overall appearance dishes.
It is better to cook in a cast iron pan with thick walls and bottom. If you have one kitchen utensils no, don’t despair - you can use a simple frying pan. The main thing is that it is not too thin, otherwise the goulash may simply burn.
A delicious, rich, rather thick goulash is made using this recipe. It is prepared from pork - it is the one that turns out to be the most tender, but do not forget that you only need to use fresh meat. For goulash, the meat is not beaten, but if necessary, you can do it - it will not harm the taste, rather the opposite. This recipe is distinguished by separate cooking of meat in a pan with the addition of tomato paste and spices. Thus, it turns out more like a soup, without losing its taste.
If we talk about spices, there are no specific recommendations - you can use any of those you like. However, please note that the best ingredients for this dish are cumin, coriander, basil, suneli hops, paprika (preferably sweet), marjoram, Bay leaf and classic black pepper (you can use either ground or ground).
You will need:
- pork – 650 gr.;
- onions – 1-2 pcs.;
- wheat flour – 3 tbsp. l.;
- tomato paste - 1 tbsp. l.;
- sunflower oil for frying;
- garlic to taste;
- spices to taste;
- salt to taste.
Cooking steps:
1. Traditionally, preparing goulash begins with meat. First, wash it thoroughly in very water, then wipe it dry. Then cut it into medium-sized pieces.
2. Remove the peel from the onion and cut it into the pieces you are accustomed to - some people prefer small pieces, while others, on the contrary, prefer larger ones.
3. Heat it well cast iron frying pan over heat with the addition of a small amount of vegetable oil. Fry the meat over medium heat for about 10 minutes, stirring constantly.
4. Add onion to the meat and continue frying, stirring constantly.
5. At the same time, place a pot of water on the stove and bring to a boil.
6. Place the meat and onions into boiling water. Add tomato paste, seasoning of your choice and salt there. Cook over low heat until the pork is completely cooked.
7. Pour flour into a clean, dry frying pan and start frying it until golden brown. During the process, do not forget to stir it constantly so that the flour does not burn.
8. When it acquires the desired shade, pour it into a deep plate and pour in a little water room temperature and add the garlic squeezed through a special device. Mix everything thoroughly until a homogeneous mixture is obtained. The mass should be quite thick and without lumps.
9. Place the resulting mixture in a saucepan with meat, mix well and cook until the pork goulash thickens.
Serve with any side dish. Goulash goes well with tender mashed potatoes, and with rice and buckwheat. You can also boil pasta or spaghetti. Bon appetit!
How to cook delicious goulash in a slow cooker
It is not true that truly delicious goulash can only be obtained in the appropriate container. Yes she definitely plays important role, but if you don’t have it, there’s no need to be upset. And this recipe is proof of that. Today you will try to cook aromatic juicy goulash in a slow cooker.
The basis is lean pork meat. Be sure to remove all excess - film, veins, fat - so the finished meat will come out especially tender and juicy. Soy sauce and tomato paste will add a slight piquancy and sourness to the dish, and the spices you choose will add an indescribable aroma. For thickening, wheat flour is used, which is best sifted first to avoid debris and the formation of lumps. Don't forget to mix everything thoroughly so that the consistency of the gravy is tender and viscous.
You will need:
- pork (lean) – 400 gr.;
- medium tomato – 4 pcs.;
- large carrots – 1 pc.;
- medium onion – 1 pc.;
- wheat flour – 2-3 tbsp. l.;
- soy sauce – 2 tbsp. l.;
- tomato paste - 1 tbsp. l.;
- warm water – 400 ml;
- olive oil for frying;
- spices to taste;
- salt to taste.
Cooking stages.
1. Rinse the meat with water and wipe dry. Remove film, veins, fat and other elements unnecessary in this dish. Cut the meat into small pieces.
2. Lubricate the multicooker bowl using a silicone brush. olive oil. Place the meat in it and immediately pour soy sauce over it. Stir.
3. Rinse the tomatoes and wipe dry. Remove the attachment point of the stalk. Cut into 4 pieces. Remove the skin from the onion and also cut into 4 parts.
4. Grind the tomatoes and onions together or separately in a blender. If you have the opportunity to regulate the degree of grinding, then for tomatoes it should be maximum, but onions should be larger. Add onions and tomatoes to meat.
5. Peel the carrots and pass through a coarse grater. Also pour it into the multicooker bowl.
6. Place tomato paste in a separate bowl and add water, stir. Add seasoning, salt and flour, mix with a whisk until smooth.
7. Pour the resulting mixture over the meat and vegetables, stir and put on the “stew” program for 25 minutes.
Before turning off, do not forget to taste the dishes for salt.
Real Hungarian goulash is very rich. Thanks to the added butter, the taste of the gravy comes out incredibly delicate and even slightly creamy, and the flour makes it more viscous.
This dish takes quite a long time to prepare, but believe me, it’s worth it. Initially, fried vegetables turn out more tasty than if you simply stewed them, and long-term simmering of the meat with vegetables helps it become saturated with all the flavors and aromas, which makes the dish truly unique.
You will need:
- pork – 500 gr.;
- butter – 50 gr.;
- medium onion – 1 pc.;
- medium carrots – 1 pc.;
- Bell pepper medium – 1 piece;
- vegetable oil – 2 tbsp. l.;
- flour – 1 tbsp. l.;
- tomato paste - 1 tbsp. l.;
- water – 500 ml;
- spices to taste;
- salt to taste.
Cooking stages.
1. Remove the skins from the onion. Grind. Choose the size of the pieces according to your taste.
2. First you need to peel the carrots, then grate them on a coarse grater. Wash the red pepper and wipe it dry. Remove the seeds (make sure nothing remains) and cut into small cubes.
3. Heat the frying pan thoroughly, first pouring oil on it. Place onions and carrots in it and fry for about 5-7 minutes over maximum heat. Then add the pepper, stir everything and simmer for about another 10 minutes.
4. Wash the meat very thoroughly cold water and wipe dry. Cut into portions approximately 2x2 centimeters.
5. Transfer the fried vegetables to the pan, where you will continue cooking the goulash. Add a little more oil to the same pan and add the meat. Fry, stirring constantly, until half cooked.
6. Then transfer it to the pan with the vegetables and mix everything thoroughly together. Pour in enough water to cover the meat, stir again and leave to simmer for about an hour.
7. Dissolve flour with cold water Mix everything thoroughly so that there are no lumps. Then pour this mixture over the meat, add tomato paste and butter there. Stir, add salt, add spices, mix everything again and simmer for about 20 minutes.
Serve pork goulash with sweet peppers to the table with any side dish. Don't forget about fresh herbs.
This recipe is thought out to the smallest detail. Everything that is required for cooking is indicated here, including the specific amount of specific spices. This was not done in vain, because it is in this ratio that they perfectly complement each other, emphasizing the taste of the meat and making the dish very aromatic.
According to the recipe, the goulash is based on pork, because it is one of the most unpretentious and quite easy to prepare, but the meat must be fresh. If necessary, you can beat it off slightly. Choose fresh or frozen peas; canned ones will not work here.
Another feature of this dish is the way in which all the products are chopped. They are cut quite large and, as a result, look very bright and attractive in the finished goulash. Therefore, a dish prepared according to this recipe will easily decorate any table.
You will need:
- pork – 650 gr.;
- tomatoes – 300 gr.;
- onion – 200 gr.;
- carrots – 100 gr.;
- sweet pepper – 80 gr.;
- green peas – 80 gr.;
- vegetable oil – 2 tbsp. l.;
- wheat flour – 1.5 tbsp. l.;
- tomato paste – 1.5 tbsp. l.;
- garlic – 2 cloves;
- salt – 2 tsp;
- ground black pepper – 1 tsp;
- sugar – 1 tsp;
- ground coriander – 0.5 tsp;
- chili pepper – 0.5 tsp;
- bay leaf - 2 pcs.;
- water – 600 ml.
Cooking stages.
1. Rinse the meat in very cold water and wipe dry. Then cut it into small pieces.
2. Pour vegetable oil into the goulash pan and, when it is thoroughly heated, place the meat in the pan. Fry over medium heat for about 4 minutes.
3. Peel the onions, carrots and garlic. Cut the onions and carrots into quarter rings, pass the garlic through a press.
4. Add onion to the meat and continue frying, stirring constantly. Then add the garlic and mix everything again. Cook for a couple more minutes.
5. Add carrots, stir and cook for 3 minutes over medium heat.
6. Wash and dry the sweet pepper, remove all seeds and cut it into cubes.
7. Wash and dry the tomatoes in the same way. Remove the stem attachment point and cut the tomato into fairly small pieces. Add tomatoes and peppers to meat and vegetables. Stir everything and cook for a couple of minutes.
8. Then add flour, tomato paste, black pepper and salt. Stir after adding each new product.
9. Pour in water, stir and cook on the lowest heat under the lid for 40 minutes. Then add sugar, coriander, chili pepper, bay leaf and green pea, mix everything again. Continue cooking the pork goulash over low heat with the lid closed for another quarter of an hour. Bon appetit!
Cooking simple goulash without tomatoes and tomato paste
If for some reason you don’t have tomatoes or tomato paste at home, you can prepare pork goulash with gravy using this recipe. It will turn out no less tasty due to fresh vegetables and seasoning, and no less beautiful, again, thanks to all the additional ingredients.
The preparation of the dish is very simple, and thanks to the rather long simmering it turns out incredibly tasty: the meat is saturated with the aroma of vegetables and spices and becomes incredibly tender. If you wish, you can replace the seasoning with what you like.
You will need:
- pork – 1 kg;
- onions – 2 pcs.;
- bell pepper – 1 pc.;
- carrots - 1 pc.;
- seasoning for pork – 1 tbsp;
- flour – 1 tbsp. l.;
- vegetable oil for frying;
- salt to taste;
- pepper to taste;
- bay leaf to taste.
Cooking stages.
1. Wash the meat in very cold water and pat dry. Cut into small pieces.
2. Fry the meat in a well-heated frying pan without adding oil. During frying, it needs to be stirred periodically. Cook until the final evaporation of the meat juice. When there is no liquid left, add vegetable oil and continue frying the meat until a characteristic color appears.
3. Peel the onions and carrots. Cut the onion into half rings. Grate the carrots on a large grater. Wash bell pepper, then wipe it dry. Remove all the seeds and cut it into cubes.
4. Add onion, carrots and pepper to the pan with meat and stir. Then add spices to the meat and stir again, fry a little.
5. Then add 300 milliliters of water, stir and simmer under the lid for 30-40 minutes.
6. Pour flour into a glass, add water and stir everything thoroughly so that there are no lumps. When the meat and vegetables are steamed, add flour diluted with water and stir. Simmer for about 5 more minutes.
Serve tender and flavorful pork goulash with your favorite side dish, seasoned with herbs.
For this reason it is extremely simple recipe Pork goulash turns out delicious and very tasty. The main thing is to follow the basic rules for its preparation. Be sure to fry the meat over maximum heat, stirring constantly so that it does not burn. This is done to form a crust: it seems to clog all the meat juice inside and prevent it from leaking out. Thus, pieces of pork or beef (you can choose the meat to your taste) are especially juicy. Salt the meat at the very end, otherwise it may become tougher.
As in all previous recipes, the goulash needs to simmer for quite a long time so that the dish is saturated with the aromas of vegetables and spices and becomes incredibly tender and tasty. But this is a passive stage of preparation, which practically does not require any of your participation.
You will need:
- meat (pork or beef) - 0.5 kg;
- carrots - 1 pc.;
- onion – 1 pc.;
- flour – 2 tbsp. l.;
- vegetable oil for frying;
- ground black pepper to taste;
- salt to taste;
- greens to taste;
- seasoning to taste.
Cooking stages.
1. On initial stage wash and dry the meat. Cut it into small pieces.
2. Heat a frying pan with oil over a fire and put the prepared meat into it. Fry the meat on the highest heat, stirring constantly. When it's ready, remove the pan from the heat.
3. Place flour in another dry, clean frying pan and, stirring constantly, fry until light brown. Put the finished flour to the meat and mix to touch each piece.
4. Peel the onions and carrots. Cut the onion into quarters of rings, pass the carrots through a coarse grater. Fry them together until the onions are golden in vegetable oil.
5. When the vegetables are cooked, add to the meat with flour, add water and stir - the water should cover the meat. Add herbs and black ground pepper, mix. Close the lid and cook on the lowest heat for about an hour.
Friends, today we will cook beef goulash with gravy without tomato paste to the delight of all meat-eaters. Not quite an ordinary recipe. The thing is that in the standard modern version this dish is prepared either with tomato paste, or with tomatoes. In general, goulash is a Hungarian dish in which pieces of beef or veal were stewed with smoked bacon, paprika and potatoes. The dish belongs to the category of thick soups and was originally prepared in cauldrons over a fire.
But in the modern version, the goulash recipe was modified and began to be prepared from boneless meat. Cooking takes place in two stages - first frying and then stewing in gravy, in which the main ingredient is tomato sauce. In this version, this dish is often served with a side dish - potatoes, pasta, any cereals.
Today we will make a Hungarian dish with a modern twist and I am sure you will appreciate it. And I also recommend cooking to all meat-eaters.
Content
Beef goulash with gravy without tomato paste and tomatoes - step by step recipe
Let's start with a wonderful recipe with the addition of potatoes, which will give the necessary thickness to the goulash, and dumplings will make it more nutritious. Red color will give sweet paprika.
Ingredients:
- Beef – 400g.
- Potatoes – 6 pcs.
- Onions – 2 pcs.
- Egg – 1 pc.
- Flour - how much will the egg take
- Bell pepper – 1 pc.
- Paprika – 2 tbsp.
- Salt - to taste
1. Peel the potatoes, cut them in half so that they cook faster, cover with water and put on fire.
2. When the water boils, salt and cook until tender.
3. Cut the meat into small pieces.
4. Finely chop the onion.
5. Coarsely chop the bell pepper.
6. Heat a frying pan with vegetable oil and send the onion into it, fry until golden brown.
7. Then put a layer of meat on top of the onion.
8. Make a big fire.
Do not stir immediately, let the meat fry on one side for about 2 minutes.
After that, mix everything and fry further for another 5 minutes. Reduce heat to low, add paprika, mix everything well and fry for another 1-2 minutes.
9. Take a pan with a thick bottom, transfer the meat into it. Pour in about half a liter of hot boiled water, salt, close the lid, set a small fire and simmer until half cooked.
10. When the potatoes are cooked, turn off the heat under the pan.
11. After about 30-40 minutes of stewing meat, add potatoes to it. Break all the potatoes with a spoon.
Boiling potatoes will give the goulash the necessary density.
12. Close the lid and simmer until the meat is completely cooked.
13. While the goulash is stewing, prepare the dumplings. Sift the flour into a cup and salt it. Beat in a raw egg. Knead the dough with your hands.
Knead as much flour as one egg will absorb. Do not add water.
Remove excess flour and knead the dough on the table with your hands. Then put it in a bag and let it sit.
14. Once the dough has rested, prepare the dumplings. Tear off small pieces and roll into any shape.
15. When the meat has been stewing for about 1.5 hours, taste it. If you feel that it is 10 minutes short of being ready, add dumplings and chopped bell pepper to it and stir. Close the lid and simmer for the remaining 10 minutes.
16. Goulash is ready. You can serve it as an independent dish or as a side dish.
Bon appetit!
Beef goulash with gravy without tomato and tomato paste for a child
Everyone knows how difficult it is sometimes to feed a child meat. Let's make goulash, which I think the kids will appreciate. Let's prepare it almost according to the beef stroganoff recipe, but not quite. But this is not the main thing, the main thing is that the children appreciate it and ask for more. The recipe is simple, there is nothing superfluous in it.
Ingredients:
- Beef – 500g.
- Sour cream – 3-4 tbsp.
- Salt - to taste
- Vegetable oil - for frying
1. Wash the meat and cut into pieces approximately 1.5 x 1.5 cm in size.
2. Place a frying pan on the fire, pour vegetable oil into it, heat it and add the chopped meat.
3. Fry it over high heat until crispy.
4. Then reduce the heat to low, add salt, and pour in about 250 ml. boiled water, close the lid and simmer until done.
5. When the meat is almost ready, add sour cream,
pour in water so that it covers all the meat, stir, close the lid and simmer for another 10 minutes. Since the beef is cut into small pieces, it will cook quickly.
6. Goulash is ready. Serve any type of pasta, any cereal or potatoes as a side dish. In a word, everything that your child loves.
Bon appetit!
Cooking beef goulash with gravy without carrots
I offer a recipe for busy people. Very easy to prepare, minimal ingredients, yet the taste is very good.
Ingredients:
- Beef – 500g.
- Onions – 2 pcs.
- Bay leaf – 2 leaves
- Soy sauce – 50-100ml.
- Salt - if necessary
1. Wash the meat and cut into long pieces across the grain.
2. Cut the onion into half rings.
3. Heat vegetable oil in a frying pan and fry the meat over high heat for 1 minute.
4. Pour soy sauce into the pan and fry, stirring, over medium heat for about 5 minutes. Add onion, stir and fry for another 5 minutes. Pepper, pour boiling water and simmer over low heat under the lid for 1.5-2 hours.
5. 10 minutes before the end, add the bay leaf. Taste for salt and add more salt if necessary.
The goulash is ready. Here is such a simple recipe.
Bon appetit!
Beef goulash without tomato paste in a slow cooker
What would it be like without a multicooker? Not a single recipe is complete without it. Sometimes it can really make cooking a lot easier. So in our case, preparing goulash in a slow cooker turns out to be very simple. Read how to do it.
Ingredients:
- Beef – 1.5 kg.
- Carrots – 1 pc.
- Onions – 1 pc. average
- Flour – 2-3 tbsp.
- Sunflower oil - for frying
1. Peel the carrots and grate them on a coarse grater.
2. Cut the loop into small pieces.
3. Turn on the multicooker to the “frying” mode and select maximum temperature. Pour a little sunflower oil into the bowl, add the chopped beef and fry for about 25 minutes.
4. Sprinkle the meat with flour, stir and fry for 10 minutes. Don’t forget to stir.
5. Add chopped onions and carrots to the multicooker bowl, stir-fry for another 5 minutes.
6. Turn off the “frying” mode, add salt and pour in boiled water so that it covers the meat halfway.
7. Close the lid, select the “quenching” mode and time 35 minutes. After the time has passed, the goulash is ready.
8. Serve with any side dish.
Bon appetit!
Recipe for delicious beef goulash without flour and tomato paste
A dish that can be served as both the first and second. Delicious and satisfying beef goulash with potatoes. And, as always, without tomato paste. Try it and the result will not disappoint you.
Ingredients:
- Beef – 400g.
- Potatoes – 5 pcs.
- Onions – 2 pcs.
- Carrots – 2 pcs.
- Vegetable oil – 50ml.
- Salt, pepper, seasonings - to taste
- Hot water
1. Cut the onion into any shape.
2. Grate the carrots on a coarse grater.
3. Lightly fry the onion in a frying pan with vegetable oil until soft.
4. Cut the meat into small pieces and place it in a frying pan on top of the onion.
5. Fry for about 2-3 minutes, without stirring, over medium heat, and only then stir. Fry further over high heat until golden brown. Then add grated carrots and stir. Remove from heat.
6. Place the meat and vegetables into a saucepan, add salt, pepper, and spices. Pour boiled hot water until the water covers the meat. Cover the pan with a lid and simmer over low heat until the meat is cooked.
7. Cut the potatoes into 4 parts, add water and cook until done.
8. When the potatoes are cooked, mash a few pieces. When you feel that the meat is almost ready, add crushed potatoes to it, as well as halves of a whole one.
Add salt if necessary. Add boiled water to the desired consistency and simmer for another 10 minutes to combine flavors.
The goulash is ready.
Bon appetit!
How to cook goulash with gravy with soft and juicy meat in a frying pan
Goulash with juicy meat is easy to prepare. You need to chop the beef into small pieces, fry over high heat, add bell pepper for taste and... In general, that’s it, it’s that simple. Read below and you will see for yourself that it is actually nothing complicated.
Ingredients:
- Beef – 600g.
- Onions – 1 pc.
- Bell pepper – 1 pc.
- Bay leaf – 2 pcs.
- Salt, black pepper - to taste
- Seasoning for goulash – 1 sachet
- Parsley - to taste
- Vegetable oil
1. Rinse the meat, remove veins and film. Cut into long pieces across the grain.
2. Heat a frying pan with vegetable oil and fry the meat over high heat until golden brown. Then reduce the heat, add bay leaves, pour 150 ml. water and a little vegetable oil, close the lid and leave to simmer over medium heat for 20-25 minutes.
3. Cut the onion into arbitrary pieces.
4. Cut the bell pepper into strips.
5. Chop the parsley.
6. After 25 minutes, remove the bay leaves from the meat, add the onion and fry everything until the onion is soft. Add bell pepper, vegetable oil and fry for another 5-7 minutes.
7. Add the seasoning, pour in hot water so that it slightly covers the meat, stir, close the lid and simmer for 15 minutes over low heat. Then add salt (if necessary. Seasoning may contain salt), pepper, add parsley, close the lid and simmer for another 5-7 minutes.
The goulash is ready.
Bon appetit!
How to make beef goulash without tomato paste in the oven
We are already accustomed to cooking goulash in a frying pan. Sometimes we cook it in a slow cooker. But cooking in the oven...have you thought about it? It turns out that this is possible. In pots! See how to prepare this dish.
That's all for me. I hope you have learned how to cook goulash without tomato paste, and you will delight yourself and your loved ones with delicious food. Well, I say goodbye to you. See you soon with new recipes.
Sincerely, Alexander
