Traditional Hungarian goulash with gravy is made from beef or veal. So that's what we want to talk about today! Formally, this is a thick soup, but rather a hearty meat dish. It can be served alone or with a side dish. Catch the best beef goulash recipes!
1. Classic beef goulash with gravy
Basic recipe with tomato gravy - and nothing more.
You will need: 500 g beef, 500 ml water, 1 onion, 2 tbsp. tomato paste, 2 tablespoons vegetable oil, 1 tbsp. flour, 1 bay leaf, salt, pepper.
Preparation: Cut the beef into large cubes and lightly fry until golden brown. Add finely chopped onion to it and fry all together for 5 minutes over medium heat. Sprinkle with flour and spices, mix, and after another couple of minutes add tomato paste. Pour water into the goulash, add bay leaves and carcasses for an hour and a half over low heat.
2. Beef goulash with potatoes
You definitely don't need a separate side dish for this recipe.
You will need: 500 g of beef, 500 g of potatoes, 200 g of carrots, 150 g of tomatoes, 1 onion, 1 pepper, spices.
Preparation: Chop the onion finely and fry it until golden. Add chunks of meat in spices and sauté over high heat. After that, add a little water and simmer for about an hour under the lid. Add the rest of the vegetables, except for potatoes, with a fraction of boiling water, and the carcass for another 15 minutes. At the very end, lay the potatoes and leave the goulash on the fire until it is cooked.
3. Beef goulash with sour cream sauce
Add tomato paste as desired or for color.
You will need: 1 kg of beef, 2 onions, 350 g of 15% sour cream, spices.
Preparation: Cut the meat into small cubes and fry. Add half rings of onion there, put everything in a saucepan and season with spices. Add about 150 ml of water and stew the beef covered for 30-40 minutes. Add sour cream, stir and leave to simmer for another 10-15 minutes.
4. Beef goulash with creamy sauce
We recommend taking cream fatter - from 15-20%.
You will need: 700 g beef, 1 onion, 1 tbsp. flour, 1 tsp. tomato paste, paprika, spices, 200 ml of cream.
Preparation: Chop the beef coarsely and fry until golden brown. Add chopped onion to it, and after a couple of minutes - flour and spices, and mix everything well. Heat the cream and dilute the tomato paste in them, pour the meat and carcasses over low heat until the goulash is done.
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5. Beef goulash with beer gravy
Regular light beer is better suited here.
You will need: 500 g beef, 1 onion, 1 carrot, 2 tbsp. sour cream, 1 tbsp. tomato paste, 100 ml of beer, peppercorns, lava leaves, spices and herbs.
Preparation: Chop the onion coarsely and fry, add the meat to it and continue to fry until half cooked. Then add the carrots with spices, pour in the beer, stir, and leave to simmer under the lid for half an hour over low heat. Add sour cream, tomato paste and, if necessary, water, and continue simmering until the meat is completely tender.
6. Beef goulash with buckwheat
If you add cereals while cooking, it turns out much tastier than cooking the side dish separately.
You will need: 500 g of beef, 150 g of buckwheat, 1 onion, 1 carrot, 400 ml of water, 1 tbsp. tomato paste, spices.
Preparation: Chop the meat coarsely and fry it over high heat for about 5 minutes. Add randomly chopped vegetables there, and continue to fry for another 10 minutes.
Then add tomato paste and half of the water, stew for about half an hour, season and pour in washed buckwheat. Pour in the remaining water and cook the goulash, covered, until the cereal is done. More water can be added as needed.
7. Beef goulash with mushrooms
Be sure to experiment not only with tomato paste, but also with different tomato sauces.
You will need: 700 g beef, 300 g mushrooms, 1 onion, 3 tbsp. tomato paste (or 100 ml of tomato sauce), 1 tbsp. flour, spices.
Preparation: Rinse the mushrooms, cut the largest of them, and leave the small ones whole. Fry them until the liquid evaporates. Separately fry the meat and onions until tender, add a spoonful of flour, spices to them, and mix. Pour tomato paste and water just above the meat level, add mushrooms and carcasses for about half an hour.
8. Beef goulash with wine gravy
Dry red wine goes best with beef goulash!
You will need: 600 g of beef, 1 onion, 1 carrot, 1 pepper, 500 ml of water, 200 ml of wine, 2 tbsp. tomato paste, spices.
Preparation: Coarsely chop and fry the meat, and place in a saucepan. Pour wine into the same frying pan, boil for a minute, and pour over the meat. Fry vegetables, add there, and fill everything with water with spices and tomato paste. Carcasses until the beef is cooked over low heat, periodically adding water.
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9. Beef goulash with prunes
The red meat stew is perfect with the spicy aftertaste of prunes.
You will need: 700 g beef, 1 onion, 100 g prunes, 500 ml water, 2 tbsp. tomato paste, 1 tbsp. flour, paprika, chili flakes, spices.
Preparation: Fry the meat with onions, add flour and spices, and mix well. Pour in water with tomato paste and carcasses for about an hour over low heat, adding boiling water as it evaporates. Soak the prunes in advance, chop them arbitrarily and add to the goulash. Put it out with him for about 20 more minutes.
10. Beef goulash with pickles
Although the recipe sounds a little odd, it is actually a very popular option!
You will need: 500 g beef, 1 carrot, 1 onion, 2 pickles, 2 tbsp. tomato paste, spices.
Preparation: Chop the beef and lightly fry. Add chopped onions and grated carrots to it, and fry everything together for another 10 minutes. Pickled cucumbers are also grated on a coarse grater or cut into strips. Put them to meat with tomato paste and spices, mix, pour a glass of water and carcass under the lid for about 40 minutes.
11. Beef goulash with celery
Adjika or a sauce similar to it is ideal here.
You will need: 1 kg of beef, 2 onions, garlic, 1 celery root, 1 celery stalk, 1 carrot, spices, 100 ml of tomato sauce.
Preparation: Cut the beef into slices and fry. Chop the onion and celery stalk, coarsely grated the sodium root, and cut the carrots into cubes. Add all the vegetables to the meat, pour in a little water and simmer, covered, for 20 minutes. Add tomato sauce, spices and more water, if necessary, and continue cooking for another half hour. At the very end, season the goulash with crushed garlic.
12. Beef goulash with gravy and herbs
Take a lot of fragrant herbs - dill, cilantro, basil, or even mint.
You will need: 450 g beef, 1 onion, garlic, 1 carrot, 1 pepper, 1 tbsp. flour, 2 tbsp. tomato paste, 1 tsp. sugar, 1-2 bunches of herbs, spices.
Preparation: Grind the herbs in a blender and combine them with tomato paste, sugar, spices and a glass of water. Chop the beef coarsely and fry with half rings of onion. Add the rest of the vegetables there, stew for 10 minutes, and sprinkle with flour. Pour the sauce and carcasses over low heat for about an hour.
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13. Oven beef goulash
We recommend using clay pots, after which the beef melts in your mouth.
You will need: 750 g beef, 1 carrot, 2 onions, spices, 1 glass of water, 2 tbsp. tomato paste, garlic.
Preparation: Chop the meat at random and fry it a little. Add chopped vegetables to it, season everything and stew for another 5 minutes. Transfer the workpiece to a pot, add about 3/4 of the volume with water or broth with tomato paste, and cook in the oven for an hour and a half at 180-200 degrees.
14. Microwave beef goulash
Surprisingly, you can cook goulash in the microwave in just half an hour.
You will need: 500 g of beef, 1 carrot, 1 onion, 2 tablespoons each. tomato paste and soy sauce, garlic, spices, 500 ml of water.
Preparation: Chop the beef and vegetables, place them in a greased dish and microwave for 5 minutes at maximum power. Pour the goulash with water, tomato paste, soy sauce and spices and cook at the same power for another 12 minutes without a lid. Add the crushed garlic at the very end.
15. Beef goulash in a slow cooker
The dish turns out to be very juicy, soft and tender.
You will need: 1 kg of beef, 2 carrots, 2 onions, 3 cloves of garlic, 1 tablespoon each. flour, tomato paste and sour cream, 1 liter of water, spices.
Preparation: Coarsely chop the meat and lightly fry in a multicooker on the appropriate setting. Chop the onions and carrots, add to the meat, stir and leave to fry for another 5 minutes. Add flour, spices, tomato paste, sour cream and pour water over everything. Cook for an hour and a half on simmering mode and add crushed garlic 10 minutes before the end.