Beef goulash with beef gravy

Every hostess wants to pamper their households with something delicious. Quite a common dish is goulash, despite the fact that it belongs to the Hungarian cuisine. And if in Hungary beef goulash is cooked with a very thick soup and is eaten as a first course, in our country meat with gravy is combined with any side dish. There are many variations of cooking beef goulash.

How to prepare beef goulash with beef gravy, as well as with other sauces, will be discussed in this article. Each hostess will be able to choose a suitable recipe for themselves.

How to cook beef goulash with gravy: cooking tips

How to cook beef goulash with gravy: cooking tips

  • If you cook beef goulash for the first time, the advice of experienced chefs will help you to make this dish tasty, juicy and savory. Here are some of them:
  • When choosing beef, give preference to fresh-frozen or chilled meat.
  • It is advisable to take beef, in which there is no hymen, streaks and bones.
  • For cooking goulash should choose a thick-walled container, the best non-stick or cast-iron pan.
  • The walls in the dishes should be high, so that the meat with gravy is thoroughly stewed.
  • If you like spices, you definitely need to choose them correctly, since not all seasonings are perfectly combined with beef. Prefer classic paprika or a mixture of peppers.
  • There are many different sauces with which goulash is prepared: tomato, sour cream, spicy, savory. But if you want to cook classic goulash, then the best beef stew in its own juice.

Delicious goulash with tomatoes: a classic recipe

Perhaps every housewife has her own arsenal of recipes for making delicious beef goulash. The most common of them - the classic. On it beef goulash is prepared with the addition of potatoes and fresh tomatoes. You can slightly modify this recipe and cook goulash only from beef, and make a side dish separately.

Delicious beef stew with gravy: a classic recipe


  • chilled beef - 500-600 g;
  • onion;
  • fresh tomatoes;
  • potatoes;
  • fat 50 g;
  • a mixture of peppers;
  • salt;
  • garlic;
  • carrot.


  1. In a classic recipe, onions are fried in fat, but if you do not like too fatty foods, then lard may well be replaced with sunflower oil.
  2. First, rinse and dry the beef thoroughly. Then cut the meat into small portions.
  3. Peel the onions and chop it. In a separate skillet, fry the onion until it turns golden. Add a mixture of peppers or ground paprika when frying.Fried onions with paprika
  4. Once the onion has turned golden, add the chopped beef, salt and pepper, and then mix everything well.How to fry beef
  5. Approximately 5 minutes, continue to fry beef. Then add a little boiled or mineral water and cover the pan with a lid. On moderate heat, the meat should be stewed for at least one hour.
  6. During this time, prepare the remaining ingredients: peel the garlic, chop the tomatoes and grate the carrots on a coarse grater. Some housewives prefer carrot cut into cubes or rings.Diced vegetables
  7. After one hour, add the chopped vegetables to the goulash and pour in some hot water. Mix all ingredients well and continue to simmer over moderate heat.

    Cooking beef goulash
  8. In the meantime, peel the potatoes and cut them into portions. Add chopped potatoes to goulash and continue to simmer over moderate heat with the lid closed.Beef goulash stew
  9. Goulash should be stewed until cooked potatoes. Cooked dish must be insisted for 10-20 minutes.
  10. Serve beef stew goulash, stewed according to the classic recipe, best of all hot.

As already mentioned, while cooking beef goulash, you can experiment a bit and add new sauces. Most often, housewives cook goulash with tomato and sour cream gravy. Let's take a look at each cooking method in more detail.

Beef with sour cream sauce

Beef stewed in sour cream sauce is very tender, juicy and fragrant.

Beef goulash with sour cream sauce


  • chilled beef;
  • butter - 100-150 g;
  • sour cream of any fat content - 100-150 g;
  • water or broth;
  • onion;
  • salt;
  • a mixture of peppers;
  • flour - 1-2 tbsp. l .;
  • sunflower oil;
  • garlic.


  1. Beef should be thoroughly washed and dried, and then cut into portions, not too large pieces.
  2. Next, clean the onions and chop it.
  3. In a separate pan in sunflower oil, you need to lightly fry the beef, then add the onion and continue roasting for about 7-10 minutes.
  4. After this time, 1-2 tbsp is added to beef with onions. l flour and everything is well mixed. After about five minutes, the meat must be removed from the heat and put in a separate bowl.
  5. To the meat you need to add a little boiled water, sour cream, garlic, salt, pepper mixture and mix everything well. Depending on your taste preferences, you can add dried bay leaf and seasonings to the meat.
  6. You can put a little tomato paste or fresh chopped tomatoes into sour cream sauce.
  7. Stew goulash from beef in sour cream should be for 1 hour on a moderate fire.
  8. The finished dish is served with vegetable garnish, pasta or cereals hot.

Goulash with tomato

The recipe for cooking beef goulash in tomato sauce is quite classic today.

Beef goulash with tomato sauce


  • chilled beef;
  • onion;
  • carrot;
  • salt;
  • a mixture of peppers;
  • Bay leaf;
  • tomato paste;
  • boiled water or broth.


  1. As always, cooking goulash begins with the preparation of meat. Be sure to rinse the beef, remove the veins, chaff and dry.
  2. Cut the meat into small pieces.
  3. Peel the onions and carrots and chop everything.
  4. Fry onions and carrots in a thick-walled pot until half cooked, and then add chopped beef.
  5. Mix all ingredients thoroughly, add salt, a mixture of peppers and bay leaf.
  6. In a separate bowl, dissolve the tomato paste with boiled (hot) water or broth. Pour this mixture into the beef bowl.
  7. Stew goulash on moderate heat for one hour.
  8. Ready beef goulash can be seasoned with fresh chopped herbs: dill, parsley, basil, fennel.
  9. After stewing, allow the goulash to stand for a while under the closed lid.
  10. Serve beef stew in tomato sauce with any side dish.

Cooking in a slow cooker

You can cook delicious beef goulash in a slow cooker. This kitchen appliance will save you time and effort. You only need to prepare all the ingredients and set the desired program.

Beef goulash with gravy in a slow cooker


  • chilled beef;
  • tomato paste;
  • sunflower oil;
  • Bay leaf;
  • onion;
  • a mixture of peppers;
  • salt;
  • flour;
  • butter;
  • carrot.


  1. Chilled beef should be thoroughly washed and dried to remove excess liquid.
  2. Then you need to cut it into small portions.
  3. Onions must be cleaned and finely chopped, and carrots - grated.
  4. Put some butter and sunflower oil into the multicooker container.
  5. Next you need to lay out chopped carrots and onions.
  6. Now you should set the mode "Frying" and sauté vegetables for about 15 minutes, constantly stirring the contents of the bowl.
  7. After this time, add some flour to the vegetables and mix everything well.
  8. In a separate container it is necessary to dissolve the tomato paste with warm boiled water.
  9. In the capacity of the multicooker to the vegetables you need to add the chopped beef and pour on top of the diluted tomato.
  10. At the next stage, all the ingredients should be well salted and put a bay leaf.
  11. Cook the beef goulash by selecting Quenching mode for about 1 hour.
  12. Ready beef goulash served with any side dish.

As you can see, cooking delicious beef goulash is quite simple. Choose only the best recipes and cook with pleasure. Enjoy your meal!

Add a comment