Step-by-step recipe for making beef goulash with gravy. Hungarian beef goulash soup - a classic step-by-step recipe with photos on how to cook at home Goulash traditional recipe

Combining the first and second courses at the same time, Hungarian goulash soup with beef and vegetables turns out to be nutritious and tasty. In general, the recipe consists of several simple culinary techniques: first, onions are fried in oil, then paprika is added to give a bright shade, then meat follows and the remaining ingredients are gradually introduced.

This dish differs from our usual “homemade” dish primarily in its composition, because in addition to meat, it contains potatoes. There is also a difference in serving: Hungarian goulash soup is traditionally served with chipetke (pieces of dough).

Ingredients:

beef pulp - 600-700 g;
potatoes - 500-600 g;
bell pepper - 1 pc.;
garlic - 2 cloves;
fresh tomatoes (optional) - 1-2 pcs.;
onion - 1 pc.;
ground paprika - 2 tbsp. spoons;
salt, spices - to taste;
vegetable oil - about 50 ml.

For chipette:

egg - 1 pc.;
salt - a pinch;
flour - about 80 g.

Hungarian beef goulash soup recipe

How to cook classic Hungarian goulash

Cover the bottom of a large, thick-bottomed pan with a thin layer of vegetable oil and heat it up. Place the peeled and finely chopped onion. Stirring, fry over moderate heat for 3-5 minutes.
Reduce the heat, add the entire dosage of ground sweet paprika at once (do not confuse it with hot red pepper!), and mix.
Add the beef pulp, washed in advance and cut into cubes of about 2 cm, to the brightly colored oil. Stirring, fry the meat over high heat until lightly browned.
Next, pour 1.5-2 cups of boiling water into the pan and, covering with a lid, simmer the beef over low heat until the fibers soften (about 1-1.5 hours). Don’t forget to stir the meat periodically and add water if necessary. When the beef becomes soft, add the peeled and diced potatoes.
After 3-5 minutes, add the pepper, seeded and cut into square pieces.
Next is a tomato chopped into small slices.
Mix the meat with vegetables, add boiling water so that the components of the dish are completely covered with liquid. Continue cooking Hungarian goulash soup over low heat until the potatoes are soft (about 15-25 minutes). A few minutes before the end of cooking, add salt, your favorite spices and squeeze out the garlic.
Since Hungarian goulash soup is traditionally served with chipetke or, more simply put, small pieces of dough, let’s start preparing them. Lightly beat the egg with a fork, adding a pinch of salt. Add flour in small portions, kneading the dough.
In a separate saucepan, bring plain water to a rolling boil. Pinch off small pieces from the dough and throw them into the boiling liquid. We wait for them to surface, after which we cook our “dumplings” for 3-5 minutes.
Pour the thick Hungarian goulash soup into serving bowls, adding chipette to each serving. Serve the dish immediately!

The appetizing Hungarian goulash soup with beef and vegetables turns out to be so satisfying that the second dish is no longer required! Bon appetit!

Our article will tell you how to cook beef goulash with gravy. This dish cannot be called unusual, new or trendy, but this is where its unique charm lies.

Once upon a time, beef goulash was a much more common dish, thanks to which it could be enjoyed in preschool institutions and schools, student and factory canteens, buffets, restaurants and cafes. In Soviet times, this dish was prepared according to GOST standards, so the taste of goulash was almost the same everywhere. Modern culinary enthusiasts have much greater scope for creativity.

Let's look at some great goulash recipes, each of which has its own benefits.

Features of the dish

Goulash is considered a Hungarian dish. However, the traditional recipe has changed greatly. In the old days in Hungary, potatoes, bacon, bell peppers, and fresh tomatoes were added to this dish. And these days, Hungarians know a slightly different goulash, not quite the same as that common in the post-Soviet space. It is not served as a gravy with pieces of meat, but as a thick soup.

Surely all versions of beef goulash with gravy are good. The step-by-step recipes presented in our article will help you learn how to cook this dish.

Pay attention to the photo. Goulash is a harmonious combination of tender meat stewed until soft with a thick, aromatic sauce.

Considering the rather high cost of the food these days, it can easily be classified as a festive cuisine. And its taste is quite consistent with this.

The labor intensity of the process is average, but it will take quite a lot of time. Therefore, modern housewives prefer to treat guests to goulash at a gala feast or serve this dish for a Sunday family dinner. But, of course, you can cook goulash on weekdays. This treat will definitely bring a lot of pleasant moments to them.

How to choose the best products?

Before preparing goulash with beef gravy, it is advisable to go to the market or a specialty store. It is worth giving preference to homemade meat, with a rich taste and well-defined texture.

For goulash, choose any part without bones or fatty layers. Beef or veal tenderloin is suitable. The meat should have a rich color and a pleasant fresh smell.

Before cooking, remove all fascia, veins, fat and cartilage with a sharp knife.

We also need vegetables. The list is different for different recipes. In any case, they should be fresh and not limp, and seasonal ones, just picked from the beds, are especially good.

Classic goulash recipe

Hungarians add celery, paprika and other seasonings to proper goulash with beef gravy. You can follow their example or choose your favorite spices. You should not choose too active ingredients for this dish. For example, suneli hops or a mixture of herbs are best left for other dishes. The flavor of meat should dominate in goulash.

If you have never made this dish before, use the following recipe. It's simple, but the results are excellent.

You will need the following products:

500 g beef meat;
1 carrot;
1 medium sized onion;
1 tbsp. l. tomato paste;
1 tbsp. l. flour;
1 tbsp. l. sour cream;
vegetable oil;
salt, bay leaf, peppercorns to taste.

Before preparing beef goulash with gravy, saute the flour in a dry frying pan and transfer to a bowl. Cut the meat into finger-sized pieces, grate the carrots on a medium grater, and chop the onion into cubes.

Fry the beef in a heated frying pan with oil. There is no need to try to bring the meat to readiness, you just need to wait for it to turn golden brown. Place in a saucepan and simmer the vegetables in the remaining fat.

Combine the fried ingredients, add flour and spices, add pasta and sour cream. If the gravy seems too thick, add a little broth or water.

Simmer on low heat. Cooking time - at least an hour. The beef should become soft. Don't forget to stir the goulash occasionally.

Cooking in a frying pan

This method helps you complete the task even faster. You already know the approximate proportions of the products indicated in the first recipe. But to prepare beef goulash with gravy in a frying pan, you don’t need either flour or sour cream. And tomato paste can be replaced with fresh tomatoes or juice made from them.

Heat a deep frying pan well and add both meat and vegetables at once. First, cook the goulash over high heat, stirring with a spatula. Bring the tomato paste to a semi-liquid consistency with water and add to the pan when the meat, onions and carrots are golden brown.

Immediately reduce the gas and simmer the dish for another 40 minutes under the lid. When serving, this goulash can be decorated with sprigs of parsley or basil.

Multicooker option

Happy owners of modern technology can easily prepare aromatic and soft beef goulash with gravy. You need to start by frying vegetables and meat.

Place chopped beef in a bowl coated with butter, add finely chopped carrots and onions. Set the “Fry” mode and cook with the lid open for 10 minutes. In a bowl, dilute 1 tsp with water. tomato paste, add 1 tbsp. l. sour cream and 1.5 tsp. flour. Pour the mixture into the bowl, stir. If you like the aroma of bay leaves, add this ingredient. Salt the dish. Turn on the “Extinguishing” mode, close the lid and set the timer for 1 hour. Then add spices and simmer the goulash for another 5 minutes.

Cooking in a pressure cooker

If you decide to make beef goulash with gravy in a pressure cooker, do not forget about safety! Do not open the lid immediately, it is dangerous. After turning off, you need to wait until the pressure cooker stops puffing and making noise; then you need to open the valve and release the remaining steam.

Even aged meat is perfect for this dish. The pressure cooker will make it soft and tender.

To make the meat aromatic, before frying it should be sprinkled with pepper and salt and left for a quarter of an hour. Fry half a kilo of chopped beef in a frying pan, transfer to a bowl. In the same frying pan, fry the onions and carrots. This recipe will require a lot of vegetables - as much as meat. Half a glass of minced tomatoes, fresh or in their own juice, dilute with the same amount of water, add a teaspoon of paprika. Pour into the vegetable mixture, simmer for 10-15 minutes.

Combine the ingredients in a pressure cooker, pour in half a glass of beef broth. Let it simmer with the lid off, then seal and simmer over medium heat for 40 minutes.

While the goulash is cooking, prepare the sauce. Mix half a glass of sour cream with a tablespoon of flour, grind thoroughly. Pour in half a glass of cold water and bring until smooth.

After 40 minutes from the start of cooking, turn off the heat, let the pressure cooker cool slightly, release the pressure, and carefully open the lid. Add sour cream sauce to the bowl, stir, cook with the lid open for 5 minutes, stirring. The goulash will begin to thicken. If necessary, add spices to taste.

A fragrant dish from the oven

This option will certainly be appreciated by lovers of unusual tastes. Do you want to add some variety to your usual recipe? Replace your usual sauce with beer sauce and cook beef goulash with gravy in the oven!

The beginning of the recipe is no different from other options: you need to brown the beef, carrots and onions in a frying pan.

And then we will cook differently. Place the roasted ingredients in a high-sided baking container and fill with dark beer. You will need 500 ml of foamy drink. Add a bay leaf, add a little salt, and scatter peppercorns over the surface.

Place the deco in the preheated oven. Periodically it is necessary to check how the process is going by adding water. 10 minutes before the end of cooking, dilute half a glass of sour cream with a small amount of water, add a small handful of flour (the more flour, the thicker the sauce will be). Stir and pour deco with goulash, evenly distributing the sour cream layer over the entire surface. Return the dish to the oven and brown a little more.

Beef goulash “like in kindergarten”

This taste is probably familiar to everyone. What is the secret of this dish? It is prepared very simply.

Cut 500 g of meat into cubes and fry in a casserole over high heat. Add diced onion (250 g), stir. You only need 1 tbsp of tomato paste. l., it must be added to the meat and mixed. At the same stage, spices are also loaded.

The future goulash must be filled with water so that all components are completely covered. Cover the casserole with a lid, put on low heat and simmer for an hour.

You can cook this beef goulash with gravy and without flour, the dish will not suffer from this - it will be just as aromatic and tender. And the sauce is quite thick. But in kindergartens flour is added to goulash. You will need 1 tbsp. l. with a slide. It must be fried in a dry frying pan until it begins to emit a peculiar aroma, very appetizing and expressive. Then the flour is diluted with a small amount of water and added to the goulash about 5 minutes before the end of cooking.

What to serve goulash with?

Surely you thought through the menu even before you prepared beef goulash with gravy. Most housewives choose an addition to this dish such as mashed potatoes. This option is really good.

But he's not the only one. Boiled rice, spaghetti, and fresh vegetables go well with beef goulash.

Hungarian goulash soup belongs to the category of “two in one” dishes - this is both the main dish and the soup. In any case, there is no point in serving the next dish after goulash. This second soup always turns out bright, aromatic, warming and satisfying.

There is no classic recipe for making this soup. In each locality, this soup is prepared according to its own recipe and technology, and is considered the most delicious and correct. Also, thanks to the abundance of spices, Hungarian goulash soup is famous for its ability to resist any colds and viral diseases.

Despite the variety of recipes, traditional goulash soup always consists of meat, tomatoes and paprika. Everything else is a flight of your imagination and good taste.

How to cook Hungarian goulash soup - 15 varieties

A wonderful and warming soup recipe for the winter.

Ingredients:

Meat - 500 g
Potatoes - 5 pcs.
Onion - 1 piece
Carrots - 1 piece
Tomato - 4-5 pcs
Sweet pepper - 2 pcs
Tomato paste - 50 g
Hot pepper - 1 pc.
Vegetable oil - 5 tbsp. l
Cardamom, paprika to taste
Salt, bay leaf to taste

Preparation:

Chop the ingredients. Pour vegetable oil into the pan and fry the meat for 2-3 minutes. Add carrots and onions and fry for 4 minutes, stirring constantly. Add pepper and spices, add 500 ml of water and simmer for 8-10 minutes. Add potatoes and fill with water. Cook until the potatoes are ready. Add tomatoes, hot peppers, squeeze out the garlic and cook for 5 minutes.

The longer you cook the hot peppers, the spicier your soup will be. If you don’t like it too spicy, add the peppers to the soup 1 minute before cooking.

Turn off the heat and let it brew for 15 minutes. Pour into plates.

Very tasty and spicy soup with aromatic spices

Ingredients:

Beef - 400 g
Onion - 300 g
Bell pepper - 2 pcs.
Carrots - 1 pc.
Potatoes - 3 pcs.
Garlic - 1 head
Chili - 1 pod
Tomatoes - 1 piece
Coriander - 5 g
Tomato paste - 1 tbsp. l
Paprika - 30 g
Cumin - 30 g
Salt, pepper to taste

Preparation:

Finely chop the onion. Pour into a preheated pan with vegetable oil and fry until golden brown. Finely chop the garlic, add to the onion and add spices. We wash the meat and dry it with paper towels. Cut into small cubes and place in a saucepan. Mix thoroughly, cover with a lid and place on low heat. Simmer for 45 minutes, when the juice boils away, add water. Chop tomatoes, carrots and potatoes. Add tomato paste and chopped vegetables to the stewed meat. As soon as the vegetables become soft, add salt, chili and bell pepper. Cook for another 10 minutes. Before serving, add greens to the finished dish.

One of the simplest recipes for making Hungarian goulash.

Ingredients:

Beef - 300 g
Onion - 2 pcs.
Carrots - 2 pcs.
Potatoes - 3 pcs.
Ketchup lecho - 1 pack
Vegetable oil - 2 tbsp. l
Salt, pepper to taste
Water - 2 l

Preparation:

Cut the beef into cubes. Peel carrots, potatoes and onions. Cut the vegetables into medium-sized cubes. Boil water. Pour oil into the bottom of the pan and fry the onions and carrots until golden brown, add lecho ketchup. Then add the beef. Cover with a lid and simmer over low heat for an hour. Pour in hot water. Add potatoes, cook for another 20 minutes. Serve with garlic bread.

The perfect recipe to surprise the most picky critics.

Ingredients:

Beef - 1 kg
Onion - 250 g
Celery - 300 g
Potatoes - 1 kg
Flour - 200 g
Egg - 1 piece
Tomato paste - 3 tbsp. l
Sweet pepper - 5 pcs
Vegetable oil - 35 ml
Paprika - 3 tbsp. l
Salt to taste

Preparation:

Fry finely chopped onion until transparent. Cut the meat into small cubes and add to the onion. Sprinkle with paprika, add water to cover the meat, and simmer for 25-30 minutes. Beat the egg into the flour, add a pinch of salt and mix the chipette dough well. Wrap the dough in cling film and let rest for 15 minutes. Roll out the dough and cut into very small cubes. Boil the chipettes in a separate pan. Place diced potatoes into the meat. When it becomes soft, add tomato paste and boil the sweet pepper cut into rings for 5 minutes. Add boiled chipettes to the finished goulash, mix and serve.

A tasty and very filling soup, suitable for those who are hunting or fishing.

Ingredients:

Beef - 1 kg
Onion - 800 g
Bell pepper - 4 pcs
Carrots - 500 g
Potatoes - 700 g
Garlic - 1 head
Flour - 250 g
Eggs - 2 pcs
Lard - 100 g
Paprika - 1 tbsp. l
Cumin - 20 g
Salt, pepper to taste

Preparation:

Clean and cut the ingredients. In a cauldron, render fat from lard. Add onion and garlic, fry until golden brown. Place the meat, cut into small cubes, into a cauldron. Add water, mix thoroughly, cover and simmer for 40 minutes. Add carrots, peppers, and potatoes to the stewed meat. Beat the eggs into a plate, add flour and knead the dumpling dough. Place the dough in small pieces. As soon as the vegetables are cooked, add spices and salt. Cook for another 10 minutes and pour into plates.

Incredibly fresh and colorful soup.

Ingredients:

Beef - 600 g
Onion - 300 g
Bell pepper - 3 pcs.
Carrots - 3 pcs.
Tomatoes - 4 pcs.
Potatoes - 3 pcs.
Paprika - 20 g
Garlic - 3 cloves
Fresh herbs
Water - 1.5 l
Salt, pepper to taste

Preparation:

Prepare the ingredients. Place a pan on the stove and fry the onion and beef in it for 8-10 minutes. Sprinkle with paprika, pour in water and cook covered for 1 hour. 10 minutes before readiness, add potatoes and carrots. As soon as the potatoes are boiled, add tomatoes, bell peppers, and garlic. Salt to taste and boil for 4-5 minutes. Add the greens, mix and pour into plates. Bon appetit!

A real recipe from the national cuisine of Hungary.

Ingredients:

Beef - 1.5 kg
Beans - 500 g
Onion - 300 g
Carrots - 400 g
Potatoes - 500 g
Tomato - 4-5 pcs
Garlic - 1 head
Bell pepper - 4 pcs
Celery - 300 g
Vegetable oil - 70 ml
Paprika - 3 tbsp. l
Cumin - 20 g
Parsley - 1 p.
Flour - 250 g
Egg - 2 pcs
Salt, pepper to taste

Preparation:

Place the cauldron on the fire, pour oil and fry the onion for 7-8 minutes. Add beef cut into small cubes and add seasonings. Simmer the meat for 1.5 hours, constantly adding water. We clean and chop the vegetables and place them in the cauldron stewed with the beef for another 15-20 minutes. Pour flour into a plate and beat in eggs, knead a little.

To make the dumplings fluffy, it is better to knead the dough not very much, so that the ingredients in it are not completely mixed

Grind the dough into goulash using a grater, boil for 8-10 minutes and the goulash is ready. Bon appetit!

Another interesting dish that can easily be prepared in a slow cooker.

Ingredients:

Beef - 700 g
Onion - 300 g
Bell pepper - 200 g
Potatoes - 400 g
Garlic - 30 g
Tomato paste - 80 g
Tomatoes - 300 g
Vegetable oil - 40 ml
Paprika - 7 g
Salt to taste
Water - 1.5 l

Preparation:

Prepare the ingredients. Set the mode to Frying, product type Vegetables for 15 minutes. Pour in the oil, add the onions and sauté. 2 minutes before the end of the program, add paprika and mix. Add meat, potatoes, tomatoes, garlic, and tomato paste to the onions. Sprinkle salt and pour in water. We set the Pressure cooker mode, Soup program, product type Meat, cooking time 30 minutes. Divide into portions, add a spoonful of sour cream and sprinkle with herbs. Bon appetit!

Incredibly tasty and surprising in its richness goulash.

Ingredients:

Beef - 250 g
Onion - 30 g
Carrots - 100 g
Potatoes - 150 g
Tomato - 2 pcs.
Garlic - 2 cloves
Tomato paste - 50 g
Vegetable oil - 70 ml
Rosemary - 20 g
Yeast dough - 250 g
Salt, pepper to taste

Preparation:

Fry finely chopped onion and garlic until transparent. Cut the meat into small cubes and add to the onion. Sprinkle with rosemary, add water to cover the meat, and simmer for 25 minutes. Put diced potatoes and carrots into the meat, pour in tomato paste. When the potatoes become soft, add the tomato and cook for 5 minutes. Pour the finished goulash into pots, cover with yeast dough and place in the oven for 10-15 minutes. Bon appetit!

Goulash prepared according to this recipe has an unsurpassed taste and aroma.

Ingredients:

Beef - 1 kg
Onion - 4 pcs
Bell pepper - 4 pcs
Carrots - 4 pcs.
Potatoes - 5-6 pcs.
Garlic - 3 cloves
Puree tomatoes - 4 tbsp. l
Lard - 150 g
Paprika - 1 tbsp. l
Greenery
Salt, pepper to taste

Preparation:

Clean and cut the ingredients. Place the cauldron on the fire and render the fat from the lard. Let's get the cracklings. Add the onion and fry until transparent. Add carrots and garlic, sprinkle paprika. Place the meat, cut into small cubes, into a cauldron. Fry a little, salt, add bell pepper. Add water and pureed tomatoes, cover with a lid and simmer for 2 hours. 20 minutes before readiness, add potatoes. Chop the greens and pour them into the prepared bograch, mix. Bon appetit!

The soup prepared according to this recipe is suitable for a large company with different preferences.

Ingredients:

Beef - 1.5 kg
Smoked meats - 1.5 kg
Beans - 2 kg
Onion - 400 g
Celery - 300 g
Carrots - 400 g
Potatoes - 500 g
Garlic - 1 head
Parsley root - 1 pc.
Celery root - 1 pc.
Vegetable oil - 70 ml
Paprika - 3 tbsp. l
Salt, pepper to taste

Preparation:

Place smoked meats and beans into boiling water.

Before preparing the soup, it is better to soak the smoked meat so that the salt comes out of it

We clean and chop vegetables and roots. Cut the beef into small cubes. Place the frying pan on the stove, add oil and fry the onion. As soon as the onion becomes transparent, remove from the heat, add paprika and mix thoroughly. Add beef, pour in a glass of water, put on the stove, simmer for 20-30 minutes. We take out the smoked meats, chop them finely and add them back together with the stewed beef. Add vegetables, roots and cook for 20-30 minutes. Bon appetit!

Goulash, delighting with its rich color and aroma

Ingredients:

Beef fillet - 700 g
Onion - 200 g
Carrots - 2 pcs.
Potatoes - 700 g
Tomato - 300 g
Bell pepper - 4 pcs
Garlic - 3 cloves
Lard - 100 g
Paprika - 2 tbsp. l
Cumin - 1 tsp
Salt, pepper to taste

Preparation:

Finely chop the onion and garlic. Cut the lard and meat into small pieces. Peel the pepper from seeds and cut into strips. Cut tomatoes and potatoes into cubes. In a saucepan, melt the fat from the lard, then take out the cracklings. Fry the onion in the rendered fat. Sprinkle the onion with paprika and mix, add cumin, simmer for 1-2 minutes. Add meat, simmer for 5-7 minutes, add salt and pepper. Pour water so that it covers the meat. Cover with a lid and simmer for 1.5 hours. Add potatoes and add 1.5 liters of water, cook until potatoes are ready. Add peppers, tomatoes, garlic and greaves and cook for another 10 minutes. Bon appetit!

Even novice cooks can prepare goulash using this recipe.

Ingredients:

Beef - 600 kg
Onion - 250 g
Potatoes - 600 kg
Flour - 200 g
Egg - 2 pcs
Sweet pepper - 4 pcs
Vegetable oil - 35 ml
Paprika - 3 tbsp. l
Salt to taste

Preparation:

Fry finely chopped onion until transparent. Cut the meat into small cubes and add to the onion. Sprinkle with paprika, add water and simmer for 20 minutes. Beat the egg into the flour, add a pinch of salt and knead the dumpling dough. Place diced potatoes into the meat. When the potatoes become soft, add tomato paste and boil the sweet pepper cut into rings for 5 minutes. Using two spoons, fold the dough into the goulash. Boil for 5-7 minutes and the goulash with dumplings is ready.

An ideal and unique goulash recipe from Hungarian cuisine.

Ingredients:

Beef - 800 g
Onion - 250 g
Celery - 300 g
Potatoes - 800 g
Tomato paste - 3 tbsp. l
Garlic - 3 cloves
Cumin - 1 tbsp. l
Vegetable oil - 4-5 tbsp. l
Marjoram - 2 tbsp. l
Paprika - 3 tbsp. l
Fresh horseradish
Salt to taste

Preparation:

Fry finely chopped onion. Cut the meat into small cubes and add to the onion. Sprinkle with paprika, add water so that the water covers the meat, and simmer for 50 minutes. Boil the potatoes in a separate pan. When the meat is stewed, add tomato paste and boiled potatoes. Place the finished goulash on plates and sprinkle with fresh horseradish. Bon appetit!

Simple, but very nutritious and tasty goulash.

We all know a dish called goulash. Probably each of us, at least once in our lives, took mashed potatoes with it in the canteen. And at home we prepared the same dish, with the same name. In one of my notes, I have already offered you a recipe for cooking. And it is with this cooking recipe that many people still associate this dish.

And of course, not everyone knows that this dish is the famous national dish of the Hungarians. It was prepared by Hungarian shepherds long before the founding of the Hungarian state itself. And that this is not meat with gravy at all, but a thick, rich soup. Which is prepared according to certain rules, and turns out so tasty that you can easily “eat it with a spoon”!

Today I want to invite you to prepare this Hungarian thick soup. It is called “Goulash-levesh” (gulysleves), which literally translates to “shepherd’s soup”. It is not difficult to prepare, but it requires a certain composition of products and spices, without which it will not turn out the way it should be. Of course, it will be delicious in any case. It’s not for nothing that there are many of its recipes in Hungary itself. But if you have never cooked it before, then try to cook it correctly right away. To enjoy its real taste, and only then knowing its taste first-hand, you can experiment.

So, what do we need to stock up on to prepare a real Hungarian dish? Well, first of all, this is meat. You need beef, definitely with a bone. It is recommended to take the shank. I don't always follow this recommendation. If the store doesn’t have shanks, I take, like today, a shoulder blade. It has a lot of pulp and a bone, just what you need.

You also definitely need paprika and bell pepper, and more of the second one. Need cumin. They say that if there is no cumin, then you shouldn’t start preparing the dish. You need very ripe red tomatoes. It's the beginning of summer, and all the tomatoes are in greenhouses. They are red, but there is no juice or ripeness in them, so it is better to take canned tomatoes in their own juice. Of course, the recipe is far from budget, but sometimes you can please your loved ones. Moreover, it's worth it.

And one more important point: real goulash is cooked with Hungarian folk pasta. They are called "chipettes" or "chipettes". This is an approximate analogue of “dumplings”. We will do them ourselves. Don’t be afraid, it’s not difficult... On the contrary, it’s very, very easy. Then you will make them for other dishes, you will like them!

Now that we have everything we need, let's add what is in every kitchen and start cooking.

We will need:

meat - 500 gr
onion - 2 pcs
carrots - 1 piece (large)
bell pepper -2-3 pcs.
potatoes -3-4 pcs.
tomatoes in their own juice - 1 can
dill, parsley - a good bunch
garlic -3 cloves
paprika -3 tbsp. spoon
cumin - a pinch
spices for beef -1 teaspoon
olive oil - 4 -5 tbsp. spoons
salt, ground black pepper - to taste
black allspice peas - 6-7 peas
red hot pepper - to taste

Preparation of ingredients:

1. Wash the meat and dry it with a paper towel. I got about 400 grams of pulp and 150 grams of meat on the bone. You can take 500 grams of pulp and a meat bone; there will be no excess meat.

2. Cut the pulp into fairly large pieces, approximately 3x3cm. If you cut it into a smaller size, then during the cooking process all the juice will come out of it, and it will turn out tough and not tasty. So we cut it larger. There must be a bone. It gives the necessary flavor to our dish; it couldn’t live without it.

3. Peel the onion, cut into two parts. Rinse with cold water so that it doesn’t make us cry and cut into thin half rings. The thinner you cut it, the better. It is necessary that it gives all its juice to the dish and dissolves completely. And to do this you need to cut it as thin as possible. Take a sharp knife, and in a minute the entire onion will be cut.

4. You need larger carrots, peel them and cut them into cubes of about 1x1 cm. We will subsequently cut all vegetables into cubes of the same size. So that our dish is not only tasty, but also beautiful.

5. Cut bell peppers in the same way. It is believed that the more pepper, the tastier. There are recipes where you use as much pepper as meat. The finished dish turns out very beautiful when peppers of different colors are used. In the fall, when there are a lot of peppers, I try to buy them in different colors. But now it’s the beginning of summer, all the “overseas” peppers cost crazy amounts of money, so we’ll limit ourselves to red.

6. Peel the potatoes in advance. Real goulash soup must be prepared with potatoes. We put it in water. Later, during the cooking process, we will have time to cut it into the same cubes with which we cut other vegetables.

7. Peel the garlic, crush it with the flat side of a knife and chop finely.

8. Wash the greens and place them so that all the water drains away. The greens are fresh, fragrant, fresh from the garden. There will be a good aroma.

9. Open the can of tomatoes, take out the tomatoes and, if they have skin, remove it. We don't need her. If you are cooking from fresh tomatoes, pour boiling water over them and remove the skin. Then cut into large pieces. Tomatoes for cooking must be juicy and very red. The color of the finished dish is also very important, and it will only come from very ripe tomatoes. You can, of course, “cheat the color” by adding a tablespoon of tomato paste. Do this if there is neither the first nor the second option.

10. Prepare all the spices in advance so that everything is at hand and you don’t forget anything.

11. And for cooking we need a thick-walled saucepan or cauldron, in which we will immediately fry and cook. In such a dish, the heat is distributed evenly, and our dish will turn out simply incredibly tasty.

When you prepare the dish for the second and third time, you can do all this preparation, what is called “in the process.” But if you are cooking for the first time, then prepare everything in advance so as not to fuss later. Just keep an eye on the time and put all the ingredients into the pan on time.

Any preparation of a delicious dish does not tolerate fuss and haste. When you fuss, one thing will burn, then another. And when you're in a hurry, you might even forget to put anything in.

Now that we have everything ready, let's start cooking.

Cooking goulash:

1. Heat olive oil in a saucepan; it is used in a traditional recipe. If it is not there, then this is not a reason to refuse to prepare a delicious dish. Sunflower oil will also work.

2. Fry the onion in oil over high heat. Stir it periodically using a convenient “stirrer” for this purpose.

3. As soon as the onion is slightly golden, add the meat and bone. Fry it over high heat until the meat turns white. High heat is important as this will allow the meat to be tender. It will quickly “seize” and all the juice will remain inside. The meat will be juicy and chewy.

While frying the meat and onions, you need to stir the contents often so that nothing burns. We don't have a lot of oil, but the fire is big. Therefore, you can hardly follow it, and then you will scrape the meat and onions from the bottom. And you'll ruin the taste. Don't we need this? Do not leave the stove and stir, scooping everything from all ends and edges.

4. Now add carrots. Mix. In the fall, when celery root becomes available for sale, add that too. It will add a nice combination and extra flavor to the dish. Today I specifically looked for it, went to all the stores, didn’t find it... It’s a pity. Well, what are we going to cook without him? Well, if you are luckier, then take it about the same amount as carrots. And add it to the dish along with it.

5. Fry the carrots for 5 minutes and add paprika. Stir and immediately pour in the tomato sauce from the tomatoes. If you have tomatoes and tomato paste, then dilute a spoonful of tomato paste in water and add it. You can’t keep paprika on high heat or in oil for a long time. It fries quickly and gives the dish a bitter taste. So they just poured it in, stirred it right away, and then added liquid.

6. Once the tomato sauce has boiled, add the whole tomatoes. They are plum-shaped, medium-sized, and already peeled. If yours are larger, cut them into large pieces.

7. Wait until it boils again. Now it's time to reduce the heat to medium, or even low. Until this time, we did everything over high heat. Our soup should simmer slightly, but not too much. Just to “gurgle” and that’s it. If the boiling is strong, the color will disappear and the taste will suffer. If it doesn't boil, nothing will cook. Let vegetables and meat sit in this broth and they will become tasteless and tough. So, as in many things, we choose the “golden mean”.

8. Once the desired boil has been achieved, close the lid and leave the dish to gently “bubble” for 20 minutes.

9. During this time, cut the potatoes into cubes. And knead the dough for the “chipettes”. The recipe will be below.

10. After 20 minutes, add chopped garlic and bell pepper.

11. Stir and pour boiled water. I poured a little less than a liter, about 850 ml. Don’t forget that the soup should be thick. Therefore, when we mix, we imagine what volume it will turn out to be when we add more potatoes and “chipettes”.

You can add any vegetable broth to the contents. If it is prepared in advance, and, importantly, fresh, then add it. But there is no need to prepare it specially. There are enough vegetables and meat to make a good rich soup.

12. Without waiting for it to boil, add allspice, a pinch of cumin and a piece of red hot pepper to the soup. We won’t prepare a very spicy soup, but if you want it spicier, add more pepper. Be careful when adding cumin - just a small pinch and that's it! This fragrant seasoning can add additional aroma and taste to a dish, or it can ruin it, and with ease.

13. Turn up the heat and wait until the broth boils. Immediately add potatoes, beef spices and salt to taste. I added a little less than half a tablespoon of salt. I didn’t need more, since my tomatoes were salted.

14. As soon as it boils, reduce the heat again. Cook until potatoes are tender, about 20 minutes. During this time, chop the greens quite coarsely.

15. When the potatoes are ready, we determine this by tasting them, all that remains is to add herbs and a little ground black pepper.

16. Then turn off the gas and cover with a lid. There is no need to boil the greens. Leave the dish to steep for 25-30 minutes. To be sure, you can cover it tightly with a towel. This is an integral part of cooking. Don't neglect this! During this time, all the ingredients slowly cool down and exchange their juices and flavors with each other. After this, the taste of the soup will be homogeneous, harmonious and very tasty.

It is this stage that will make the goulash such that you can inadvertently “eat a spoon” without noticing.

17. Before you pour the soup, fish out all the peppercorns and a piece of red capsicum. If one or the other gets caught, it will ruin the feeling of harmony. You also need to take out the bone and remove the meat from it. Cut the meat and put it back into the soup.

18. When serving, put a few “chipettes” and pour the broth with vegetables and meat on top. Eat without mayonnaise and even without sour cream. There is already enough of everything there. There is no need to change the taste of a natural dish with any additives.

Well, while our Hungarian soup is infusing, let’s boil the “chipettes”. By the way, what is this word anyway?

What are "chipettes"? What are they eaten with and how are they prepared?

Everything is very simple, “chipettes”, or “chipettes” would be more correct, are essentially small pieces of ordinary dough that are simply “plucked off” from the main piece. Or you can also call them Hungarian-style dumplings. The word, simply put, comes from the word “to pinch.” That is, this is such a simple folk way of preparing pasta. That's right, where were the shepherds to roll the noodles? That's why we came up with this method, plucked the dough and boiled it.

It’s clear what they eat with. Of course with Hungarian shepherd's soup! Goulash with “chipetke” is considered a folk and traditional dish of Hungary. It is in this combination that it is served, whether in a restaurant or at home.

And finally, how to cook them? They are prepared from very tough dough. It can be made simply from eggs and flour, or with various additives. To do this, you need to add herbs or garlic to the dough.

A distinctive feature is that they are not dried like other pasta products. And they cook it raw. If you are preparing goulash for one time, then the “chipettes” are immediately added to the soup. And if you eat it a second time, it is better to boil them separately. Otherwise, after lying in the soup, they will begin to crawl away. And the second time the dish will not look so appetizing.

How to prepare “chipettes”

We will need:

egg - 1 pc.
salt - a pinch
flour - 100 g (a little more than half a glass)

Preparation:

1. Break the egg into a bowl. Mix it with salt using a fork.

2. Add flour. There is no need to pour it all in at once. Pour in a little more than half, mix with a spoon. When the flour is mixed with the egg, start kneading the dough directly in the bowl. Then sprinkle some flour on the table and transfer the dough there. And knead a thick dough, gradually adding the required amount of flour. The dough should turn out approximately like dumplings.

3. Just like for dumplings, cover the dough with a plastic bag or cling film. Let it sit for 15-20 minutes to “distance” it.

4. Then take it out and wash it thoroughly again. Prepare the board.

5. Pinch off small pieces approximately 1.5x1.5 cm in size and place them on the board.

6. Leave for a short time until “weathering”.

7. Place a pan of water on gas and bring the water to a boil. Salt. Throw the “chipettes” into boiling water. Stir so they don't stick together.

8. We wait until they all come up. Then cook for another 2-3 minutes. Then we put it in a colander and wait until all the water has drained.

9. Place the finished products in a bowl and pour goulash on top.

This amount of ingredients is for 2 servings. I was cooking for three, so I kneaded the dough using 2 eggs. Everything is the same, only I lost a glass of flour.

And yet, I prepared the dish for two times. Therefore, I cooked the “chipettes” separately. If you are cooking for one time, then they need to be put directly into the soup. At the stage when you put in the potatoes, let them cook for 10 minutes and add the “chipettes”. They will cook in the soup a little longer than separately. About 10-12 minutes, apparently because of the tomatoes, they give acid and everything with tomatoes cooks a little longer than usual!

For next time, I'll make fresh "chipettes". Making them is quick and not tiring. Rolling noodles or making them for lagman is much more difficult. By the way, my husband believes that goulash and (we have already prepared that too) have the same roots. There are of course small differences, but maybe that's how it is.

This is the whole process of preparing real Hungarian thick soup, which was once prepared by shepherds. It is impossible to describe in words how tasty and aromatic it turns out. Yes, and probably not necessary. You just need to get ready and cook, and then enjoy its unique taste yourself. And then, as in the well-known saying, “no matter how much you say halva, it won’t become sweeter in your mouth...”

And don’t look at how much has been written. Everything is extremely simple! I wrote it all out in detail so that everything will definitely work out for you. And when your soul is passionate about something, you want to talk and talk about it.

Well, for those who have already prepared...

Enjoy your meal!

There are many goulash recipes. The most important thing is to choose the right good fresh meat. Choose without veins and a lot of fat. The neck part is best suited. The color of the meat should be light - this means that the animal is young and the dish will be soft and juicy.

Everyone remembers from childhood the aromatic taste of this side dish, which is served with mashed potatoes. The meat cubes are delicious, soft and melt in your mouth. The gravy is juicy and thick. Nowadays they cook with different types of meat, but the truly classic recipe uses only beef.

Ingredients:

beef – 1.5 kg;
sunflower oil;
carrots – 2 pcs.;
tomato paste – 5 tbsp. spoon;
water;
ground pepper;
onions – 3 pcs.;
flour – 6 tbsp. spoon;
salt;
greenery.

Preparation:

Cut the meat into cubes.
Sprinkle with pepper. Mix.
Mix flour with salt. Dip each piece.
Heat the oil and fry the beef.
Cut the onion into rings.
Grate the carrots.
Fry the vegetables.
Place vegetables and meat in one pan.
Pour water so that all products are covered.
Simmer for 30 minutes.
Chop the greens.
Pour in the pasta, sprinkle with herbs, pepper and salt. Mix.
Simmer for 7-10 minutes.
To soak the dish and become aromatic, cover with a lid and leave without heat for 20 minutes.

How to cook a meat dish in a slow cooker?

Beef goulash with gravy in a slow cooker is very simple and convenient to prepare. A minimum of time is spent on cooking, the meat will be juicy and soft.

Ingredients:

beef – 1 kg;
salt;
onions – 2 pcs.;
ground black pepper;
carrots – 2 pcs.;
water;
flour – 2 tbsp. spoons.

Step by step recipe:

Wash the meat, cut into pieces.
Place in a multicooker bowl, lightly brushing the surface with oil.
Remove the skins from the onion. Shred.
Peel the carrots and grate them.
Transfer vegetables to meat.
Set the “Baking” mode for 45 minutes.
Simmer, stirring occasionally.
After the specified time, add flour and seasoning. Mix.
Pour water into the bowl until the meat is half immersed in the liquid.
Place on the “Extinguishing” mode for two hours.
When the signal for the end of the cooking process sounds, stir and serve.

Hungarian beef goulash with gravy

The recipe for this dish was invented by Hungarian shepherds who cooked food in pots with beef and whatever food they had with them.

Ingredients:

beef – 1500 g;
carrots – 4 pcs.;
dry red wine – 400 ml;
onions – 4 pcs.;
hot pepper – 2 pods;
thyme – 2 teaspoons;
tomatoes in juice – 400 g;
salt – 2 teaspoons;
thyme – 2 teaspoons;
olive oil – 6 tbsp. spoon;
garlic – 8 cloves;
potatoes – 6 pcs.;
sweet paprika – 4 tbsp. spoons;
paprika pepper – 6 pcs.;
fresh lard – 40 g;
white beans – 200 g.

Preparation:

Soak the beans in advance, preferably overnight.
Boil for one hour.
It is better to take beef from the neck, it is softer and juicier. Rinse the meat, remove the film. Use a paper towel to remove moisture. Cut into pieces about 3 cm in size.
Fry the lard in a frying pan and remove the rest. Fry the beef in the resulting fat, stirring regularly. When the meat is golden brown, transfer to a saucepan.
Peel the onion and chop it. Fry until soft. Sprinkle with thyme and thyme. Stir and simmer for five minutes.
Remove from heat and add ground paprika. Stir and transfer to the pan with the beef.
Salt the meat.
Pour dry wine and boil.
Pour the tomatoes in their own juice.
Place the finished beans into a saucepan. Close the lid.
Simmer for two hours. During the cooking process, the alcohol evaporates, the beef is soaked and becomes soft and flavorful.
Peel the potatoes and cut into cubes.
Peel the carrots and cut into rings.
Transfer vegetables to meat. If there is not enough liquid, add water. Cook for half an hour.
Remove the seeds from the pepper and cut into cubes.
Peel the garlic and chop finely. Can be chopped in a garlic press.
Rinse the hot pepper with water and cut into pieces.
Add the prepared products to the pan.
Add salt and mix.
Cook until peppers are soft.

The thickness of the goulash depends on the added water and the juice released by the vegetables.

Delicious recipe for making goulash - just like in kindergarten

Everyone remembers the same taste of goulash that they had in kindergarten. As adults, everyone wants to try this dish again. Trying different cooking options results in a completely different taste. Using this recipe you will learn how to cook beef goulash with gravy to taste like in kindergarten.

Ingredients:

beef – 1 kg;
tomato paste – 2 tbsp. spoons;
carrots – 2 pcs.;
onions – 2 pcs.;
flour - 3 tbsp. spoons;
oil – 2 tbsp. spoons;
salt – 2 teaspoons;
water – 400 ml;
ground black pepper – 2 pinches.

Preparation:

Rinse the meat and cut into cubes.
Peel the onion, rinse, cut into pieces.
Pour oil into a frying pan, heat.
Transfer the meat. Fry over high heat until golden brown. The main thing is not to overcook, otherwise the meat will turn out dry and tasteless.
Peel the carrots. Grate on a coarse grater.
Move the vegetables to the meat and simmer for five minutes.
Pour water. Add flour, pepper, salt. Pour in the tomato paste. Mix.
Cook covered for an hour.

Cooking beef goulash in a frying pan

The recipe came to us from Hungary. There the dish is a soup, but with us it refers to the second course. Goulash goes perfectly with potatoes, pasta and any cereals.

Ingredients:

neck of beef – 700 g;
garlic – 3 cloves;
carrots – 1 pc.;
boiling water – 400 ml;
tomato paste – 5 tbsp. spoon;
salt, sunflower oil.

Preparation:

Rinse the meat, dry it, cut into cubes.
Peel the onion and chop it.
Peel the carrots, cut into pieces.
Cut the peeled garlic into cubes.
Pour the oil into a frying pan and fry the vegetables. Transfer the meat.
Fry until the meat is white.
Pour in water and tomato paste. Mix.
After boiling, reduce heat. Cover the pan with a lid.
Simmer for about two hours, stirring regularly.

Classic recipe with the addition of prunes

This is a very quick recipe for making goulash, it will take less than an hour. It is very suitable when there is little time and guests are about to arrive.

Ingredients:

beef – 600 g;
chicken bouillon;
onions – 2 pcs.;
prunes – 300 g;
vinegar - 2 tbsp. spoons;
cloves – 6 pcs.;
sunflower oil;
salt;
pepper.

Preparation:

Soak prunes in water. The water should be warm, then the dried fruits will become soft and juicy.
Remove the husks from the onions, wash, and cut into rings.
Wash the meat and remove moisture with a paper towel. Cut into pieces.
Heat a frying pan with oil.
Sauté the onion until golden brown.
Transfer the beef and simmer until half cooked.
Cut the prunes into small slices and place in a frying pan. Cook for 10 minutes.
Pour in the broth. Simmer for five minutes.
Dilute vinegar in water and pour into meat.
Sprinkle with salt, cloves and pepper. Mix. Cook for half an hour.
Add flour while stirring with a spatula. Simmer for another five minutes.

A healthy, dietary dish, cooked in the oven with simple, affordable ingredients. This recipe makes a delicious juicy gravy.

Ingredients:

beef – 1200 g;
tomato paste – 2 tbsp. spoons;
onions – 2 pcs.;
flour – 2 tbsp. spoons;
water – 600 ml;
salt pepper.

Preparation:

Peel the onion, rinse, and cut into rings.
Rinse the meat and dry with napkins. Cut into cubes. Transfer to a baking sheet that must be deep.
Place a layer of onion on top. Mix.
Sprinkle with salt and pepper. Mix.
Simmer for 15 minutes.
Remove from oven. Mix. Simmer again for the same time.
Add flour and water to tomato paste. Mix with a whisk so that there are no lumps left.
Pour the gravy into the meat. Mix. Simmer for half an hour.
Remove and stir again. Simmer until done for about 30 minutes.