Beef or veal goulash with gravy. Beef goulash with gravy in a frying pan Recipe for veal goulash with gravy

cooking time 45 minutes

Ingredients

• Meat (veal or beef) – 500-700 g;
• Onion – 1 pc.;
• Carrots – 1 pc.;
• Flour – 2 tbsp. spoons;
• Tomato paste – 3 tbsp. spoons or 2 tomatoes;
• Bay leaf – 3 pcs.;
• Peppercorns – 5-8 pcs.;
• Salt;
• Parsley

How to cook beef goulash:

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Thanks for the recipe, very tasty. Marinate the meat overnight for even better flavor.

cooking time 45 minutes

Ingredients

• Meat (veal or beef) – 500-700 g;
• Onion – 1 pc.;
• Carrots – 1 pc.;
• Flour – 2 tbsp. spoons;
• Tomato paste – 3 tbsp. spoons or 2 tomatoes;
• Bay leaf – 3 pcs.;
• Peppercorns – 5-8 pcs.;
• Salt;
• Parsley

Goulash is a national Hungarian dish, which was originally classified as a thick soup. However, modern housewives serve beef goulash as a thick meat gravy for various side dishes.

How to cook beef goulash:

1. Wash the meat, cut into large cubes or strips (about 3-4 cm in length). Fry the meat in a frying pan in a small amount of vegetable oil over high heat.
2. Wash, peel and finely chop the onion.
3. Wash the carrots, peel them and grate them on a coarse grater.




4. As soon as the juice released by the meat begins to boil away, add onions and carrots to the pan. Reduce heat, simmer for 10 minutes.
5. Add tomato paste or pureed tomatoes to the meat, mix well, leave to fry for another 5-10 minutes.




6. In a small dry hot frying pan, fry the flour until golden brown. Then dilute the fried flour with warm, but not hot water to the consistency of liquid sour cream, stirring well so that no lumps form.
7. Place the fried meat and roots in a deep saucepan or leave in a deep frying pan, add warm water so that the meat is completely submerged. Add salt to taste. Cover with a lid and simmer over low heat for 20-30 minutes.




8. 15 minutes before readiness, add flour diluted with water, bay leaf and peppercorns.
9. Goulash with gravy is ready! When serving, sprinkle the goulash with chopped herbs. As a side dish, prepare mashed potatoes, buckwheat porridge or pasta! Bon appetit!

Many people like goulash with a thick, rich gravy more than regular goulash in a liquid sauce. And it’s not at all difficult to prepare, just a couple of extra steps. We offer you a recipe for goulash with gravy, which can be prepared from either pork or beef.

Ingredients:

Meat (pork or beef)— 600-800 grams

Bulb onions- 75-100 grams (1-2 small onions)

Carrot— 80-100 grams (1 piece of medium size)

Wheat flour- 1-2 tbsp.

Sour cream- 1 tbsp.

Tomato paste- 1-2 tbsp.

Spices: salt, ground black pepper, bay leaf, dill (optional).

How to cook goulash with gravy

1. Peel and grate the carrots (cut into strips or cubes).

2 . Peel and chop the onion.

3 . Thaw the meat for goulash and remove the veins. By the way, when buying frozen meat, be sure to pay attention to the color of the ice. If it is pink, it means that the meat has been frozen twice and can be harmful to health.

4 . Cut the meat into small pieces (1-1.5 cm). Goulash made from pork tenderloin, shoulder and neck is softer and more tender. Beef is less fatty, so in order for beef goulash to be soft, the meat needs to be cooked a little longer (1-1.5 hours) than pork.

5 . Place the carrots and onions in a hot frying pan with vegetable oil and fry a little. Then add meat and spices (except salt), mix.

6 . Fry the meat with carrots and onions over high heat for about 10 minutes, stirring regularly. This is done so that the meat, having absorbed the aroma of the vegetables, seals it inside along with its own juices. In the future, the goulash will turn out juicy and tender, since during stewing all the juices will be inside each piece.

Add 1-1.5 glasses of water, reduce the heat to low and cover with a lid. Simmer the goulash until the meat is cooked, about 30-60 minutes.

7 . Meanwhile, prepare the gravy for the goulash. Mix half a glass of cold water with flour and sour cream. Add tomato paste as desired.

8. When the meat is ready, pour the gravy sauce into the pan in a thin stream, stirring constantly. Now it's time to add salt. It is advisable to salt the goulash at the very end of cooking, then the meat will be softer.

9 . Simmer until thickened for 5-10 minutes. Add greens (optional).

Delicious goulash with gravy is ready

Bon appetit!

Goulash

A dish like goulash came to us from Hungary, albeit slightly modified. Goulash is generally a traditional Hungarian soup, which always contains meat. Even from the name of the soup, and it is translated as “meat dish” - literally, it is already clear what the main ingredient is needed for its preparation. Goulash, by its nature, is a rich and very thick soup, which was necessarily cooked over an open fire in a large cauldron, the food of shepherds grazing cows, which is why the traditional Hungarian goulash recipe requires veal or beef. And already in our country, the dish was transformed into an excellent hot meat dish with gravy, which could be served as a side dish with pasta, any porridge, boiled or stewed potatoes.

Traditional soup recipe - goulash:

• Boneless meat, veal or beef pulp.
• Salo-lard.
• Potato.
• Onion.
• Pepper – sweet paprika.
• Tomato paste or fresh tomatoes, pre-cooked for a few minutes in boiling water.
• Flour.
• Greens were used in later versions of the recipe - parsley.

The dish was prepared in the field, so it was aromatic and incredibly rich, nutritious, which was necessary to fill up before the shepherd's work for the whole day. So, you need two vessels: a smaller frying pan or cauldron, as well as a large cauldron, in which everything was cooked until it was ready.

It is necessary to fry the potatoes in lard, slowly adding steamed tomatoes or tomato paste. While the potatoes are boiling in the tomato, add paprika and a little water. Everything boils and cooks until half cooked, now the most important thing is adding flour. It is necessary to add flour in a thin stream, stirring so that the potatoes do not stick to the bottom of the cauldron. Now you need all the products to be completely ready.

The cauldron in which the goulash soup will be prepared must be placed on the fire, filling it with water. Put potatoes with tomatoes and flour there and cook.

Now you need to fry the meat in pieces, adding onions to it. No other fat was used. Over high heat, the meat and onions were cooked through, becoming rosy and golden. Add the meat to the soup and cook until thickened, stirring constantly. Now the products are stewed together, absorbing juices and aromas, which will ultimately please any stomach.

This is the kind of food, tasty and aromatic, that the Hungarians ate. Now goulash is rarely used as a soup, but even today there are an incredible number of variations on the theme of goulash and its excellent, varied recipes. True, now it is increasingly called the familiar and closer word to us - meat stew.

Types and variations of goulash

Now there are so many goulash recipes that this dish can suit any table, for everyone: both a meat-eater and a vegetarian, a dieter and a lover of fattier foods, both a child and an adult. You can cook goulash in a cauldron and in a frying pan, a saucepan on the stove or in a container in the oven, microwave, steam and multicooker. Goulash can also be cooked in bread and served as a first, second course or appetizer. As the housewives wish.

• Pork goulash with gravy.
• Beef and veal goulash with gravy.
• Goulash from chicken and other poultry.
• Mushroom goulash.
• Soy goulash.

Although the word goulash itself encourages us to put meat in it, resourceful housewives use what they have on hand, products that are more suitable and liked by their household.

The best goulash recipes

Look no further than mushroom goulash, which does not contain meat; there is not even a hint of meat products. This dish is perfect for people who do not eat meat.

Mushroom goulash, vegetarian: Ingredients

• Large champignons – 700 g
• Carrots – 3 pcs.
• Onion – 2 pcs. It is better to choose large onions, it tastes better.
• Flour – 150 grams
• Sweet pepper, bell pepper – 1-2 pcs. It all depends on the size, the larger the fruit, the better. It is preferable to use red, it is sweeter and looks very beautiful in the dish.
• Tomato paste – 5 tbsp. l. As for the paste: you can choose the one you use more often according to your own taste. Tomato sauces are very tasty, especially sweet and spicy ones.
• Tomatoes – 5 pcs. If you don't have pasta, or you prefer tomatoes, take them. True, you will have to use more seasonings.
• Salt, black pepper, basil, ground paprika, a mixture of herbs - whatever you like best.
• Sunflower oil - for frying.

How to cook mushroom goulash

You need a large deep frying pan, cauldron or saucepan. Cut all the ingredients into large squares, pour boiling water over the tomatoes and remove their skins (if you are using them). In a frying pan you need to simmer the onion over low heat, then add the carrots. There is no need to make a big fire, since the vegetables are chopped coarsely, and we don’t want them to be raw in the middle and burnt on the outside.

You can add pepper to the carrots and onions when the vegetables have already simmered a little. Stir and cover with a lid. Now you can add the mushrooms, mix everything, you can add a little oil and turn up the heat a little more. Simmer the mixture of vegetables for 15 minutes, and then add pasta or tomatoes, stir, add seasonings. After 20 minutes, fill with water.

After 10 minutes, you can add a little more water and add flour, stirring constantly, without leaving the goulash unattended. Now turn the heat to minimum and open the lid. After 30 minutes the dish is ready.

Veal or beef goulash with gravy and vegetables: Ingredients

• Beef pulp – 500 grams. Choose the pulp carefully, as this determines how juicy the meat will be. The back part will fit perfectly, the shoulder blade is also not bad.
• Lard – 200 g
• Onion – 3 pcs.
• Egg – 1 pc.
• Tomatoes – 4 pcs.
• Potatoes – 5 pcs.
• Garlic – 6-7 cloves.
• Sweet pepper, bell pepper – 2 pcs.
• Ground paprika and salt, black peppercorns and cumin.
• Flour – 150 grams.
• Parsley – 1 bunch.
• Walnuts – 7 pcs. kernels.

How to cook goulash with vegetables

The bacon should be cut into small squares and placed in a frying pan over low heat. When the lard has already melted, add onion cut into half rings - stir-fry until golden brown.

Cut the meat into small squares. Mix the seasonings in a bowl and rub the meat well. Place the prepared beef in a saucepan and fill halfway with water, place over medium heat.

The potatoes should also be cut into cubes and after 30-40 minutes added to the meat without stirring. Then the diced bell pepper mode is added to the pan after 20 minutes with the meat and potatoes. If the water has boiled away, add another half a glass.

Now cut the tomatoes into slices, thinner. Place them in a saucepan with meat and vegetables, fill everything with water, cover with a lid and leave to simmer over low heat, stirring the ingredients occasionally.

Now we will make the so-called dumplings. You need to pour flour into a bowl, add the egg and crushed garlic. Salt everything, add finely chopped parsley, stir until a homogeneous dough forms. Now make small balls. To keep the dough from sticking to your hands, wet your hands in cold water.

20 minutes before the goulash is ready, add the dumplings and stir gently. The balls will be ready 5 minutes after dropping. Cover with a lid and let the goulash steep for about 1 hour.

Chicken goulash with gravy: Ingredients

• Chicken fillet or breast – 1 kg.
• Garlic – 1 head.
• Carrots – 3 pcs.
• Onion – 2 pcs.
• Full-fat sour cream (not cream) – 200 g.
• Tomato paste or tomato sauce – 3 tbsp.
• Salt, bay leaf and ground black pepper.
• Flour – 2 tbsp. l.
• Sunflower oil or lard for frying - if you want a delicate dish, take vegetable oil; if it is more saturated, use lard.

How to cook chicken goulash with gravy

Like any other dish, goulash should be prepared by chopping the ingredients. Take the fillet or breast, rinse and remove the film, if any. Now cut the bird into small pieces and fry it for 5 minutes over high heat in lard or oil. In the meantime, add carrots and onions - circles or squares, whichever you prefer.

When the chicken has already begun to brown, add chopped vegetables to the pan, reduce the heat, and add oil if necessary. As you know, carrots love oil very much, so it can be quickly absorbed.

Now take tomato sauce and mix it with seasonings and sour cream, add all this to the pan 20 minutes after adding the vegetables. Stir everything, turn the heat to low and gradually add flour, stir again and cover with a lid.

After 15 minutes, add water to cover all ingredients to the top. Stir everything and cover again. Simmer, stirring occasionally, to prevent the flour from burning. Add bay leaves 20 minutes before cooking. Chicken goulash can be prepared faster than any other, the main thing is to stir and turn it off in time so that the meat does not become too dry and bland.

Pork goulash, original: Ingredients

• Pork – 700 grams. The neck is most suitable for goulash.
• Soy sauce – 5 tl.
• Onions (you can use regular white onions, but it’s better to buy leeks). - 2 pcs.
• Salt, cinnamon, sugar and pepper, ground ginger.
• Flour or starch - 3 tbsp.

How to cook goulash with soy sauce

Heat half a glass of water in a saucepan and melt the sugar in it. Pour in sunflower oil and heat everything to a boil, stirring. Place the onion there and fry over medium heat. Add all the seasonings.

Cut the meat into cubes, rinse. Add to the seasoning and onion mixture over high heat. Fry for 10 minutes, stir, do not reduce the heat. After 10 minutes, pour in soy sauce and water (so that the meat is completely covered). Keep the heat low, cover with a lid, and let simmer for 40 minutes.

After the required time has passed, add flour. If you use starch, dilute it in half a glass of water. Add to meat, stir constantly. The goulash will be ready after 30-40 minutes.

Some cooking tips:

• If you are preparing goulash from pork or beef, add a little cognac or red wine when roasting. This will make the meat much juicier and softer. You can also marinate the pieces in mineral water before cooking.
• Before stewing the meat, be sure to fry it for a few minutes until crusty. This way it will not be soft, but will also retain its aroma.
• It is better to add salt at the end of cooking, so the meat will be soft and not bland and hard.

To prepare goulash, you can use meat pulp from any part of the carcass, but usually for this dish you take the neck, edge, shoulder blade, and hypochondrium. Veal differs from beef in having more delicate fibers and a white fat layer. Veal goulash requires less cooking time and turns out softer and juicier.

Remove membranes, tendons and excess fat from the veal. Cut into pieces with sides of 4-5 cm.

Peel the onion, wash it, cut it into quarters of rings or chop into cubes.

Cut the carrots into strips or grate them on a grater with large holes.

Heat oil in a frying pan and add pieces of meat to fry. It is important that there is enough space in the frying pan to fry the veal: if there is too much meat, it will not be fried, but stewed in its own juices, and will end up dry and tough. If the frying pan is small, it is better to divide the frying of the meat into several stages, and then return the entire portion to the frying pan for stewing.

Over medium-high heat, cook the veal until crispy on one side, turn over and “seal” the meat fibers on the other side. In this case, almost all the meat juice will remain inside. Add chopped onion to the meat.

Add chopped carrots.

Stir and cook everything together for another 3-5 minutes until the vegetables are lightly browned.

Then pour hot water into the pan until it completely covers the veal and vegetables.

Season the goulash with ground paprika and other spices, cover and simmer over low heat, stirring occasionally and adding water if necessary, for 50-60 minutes.

Fry the flour until light golden brown in a frying pan without oil.

Add tomato paste or puree to it.

Pour in a little hot water or gravy formed during the stewing of the goulash, stir until smooth.

Pour the resulting tomato sauce into the veal, stir and add salt to taste. Bring the dish to a boil and simmer for another 2-3 minutes.

Can be served immediately. Potatoes (boiled, baked, mashed), pasta, boiled rice or buckwheat are suitable as a side dish.

Bon appetit!

Let's cook the Hungarian national dish today - ! The dish is undoubtedly delicious, loved by many, and of course worthy of attention. It is usually prepared from beef and veal. We are used to eating goulash with mashed potatoes, but in Hungary it is served as a very thick soup with the addition of potatoes, tomatoes and bell peppers.

Beef goulash recipe with gravy

We will need:

• meat beef or veal -500-600 gr.
• onion - 2 pcs.
• carrots - 1 small
• tomato paste - 4 tbsp. spoons
• garlic - 1 clove
• spices - for meat
• turmeric - 1 tbsp. spoon
• flour -1-1.5 tbsp. spoons
• vegetable oil - 5 tbsp. spoons
• sugar -0.5 tsp
• salt, ground black pepper - to taste
• red capsicum
• greens, green onions - for serving

Preparation:

1. First you need to choose the meat. I try to use veal, it is more tender and cooks much faster than beef. If you still decide to cook with beef, then try to choose meat that is lighter in color, without yellow streaks and yellow fat. This is meat from an old animal, which means it’s tough. It will take a long time to prepare, and still will not have the taste that you would like to get.
2. The cervical and scapular parts are better suited than others. I'm using the paddle part today. The meat must be washed, wiped with a paper towel and cleaned of veins and films. Then cut into small cubes no more than 3 centimeters in volume.
3. Cut the onion into small cubes. To prevent onions from eating your eyes, use a sharp knife and periodically dip it in cold water.
4. Grate the carrots using a Korean carrot grater on a thin wire rack. During frying and stewing, both onions and carrots will become almost invisible. Chop the garlic.
5. Prepare tomato paste. I use homemade pasta that I make myself. I cook 4-5 tablespoons of it. The color of the goulash should be beautiful; tomatoes will help with this. If you take store-bought tomato paste, you can add only 1-1.5 tablespoons. It is more concentrated, and with more addition, the taste may be overly sour.
6. You can also use fresh tomatoes. It is better to do this in the summer, when the tomatoes are red and juicy. Such tomatoes will give not only a good color, but also the right taste to our dish. Tomatoes should first be doused with boiling water, kept in it for 1 minute, then peeled and cut into small cubes.
7. Pour oil into a frying pan and heat it well. Carefully lay out the meat. To prevent oil from splashing out of the pan, the meat should not be wet. Keep the fire under the frying pan high. Our task is to quickly fry the meat, to “seal” it, as it were, so that a minimum of juice comes out of it. Then it will turn out juicy and soft.
8. During frying, meat goes through several stages. At the beginning, a certain amount of juice and protein is released; over high heat, the juice evaporates very quickly. Protein remains, which is observed in the form of white foam. Soon the foam disappears and then the meat begins to brown. You can see how it turns red very quickly.
9. At all stages, the meat must be stirred with a spatula. And especially not to leave it when it starts to brown. There is no need to overexpose it at this stage. As soon as the barrel has turned slightly brown, you need to immediately add the onion.
10. When frying onions with meat, it is better to reduce the heat a little. The pan is very hot and the onions may immediately char. Therefore, medium heat will be better. The onion will fry very quickly; you need to stir it almost constantly.
11. When the onions brown, add the carrots. The onions took all the liquid and almost all the oil from the pan, so I add 1/3 cup of boiling water. You should always keep it ready to add more if necessary.
12. Fry the carrots for about 2-3 minutes, also over medium heat. Add sugar to carrots. It will add an additional note of taste and balance it.
13. Now it's the turn of the tomato paste. Since it is already ready for use, we only lightly fry it. So that all the ingredients come together. If you use fresh tomatoes, they will need to be fried a little longer until smooth. Then add garlic.
14. Then add spices. You can use your favorite spices that are suitable for meat. But I also definitely add turmeric. Firstly, it gives a beautiful golden color to the dish, and secondly, it is simply healthy. Fry the spices with all the contents for no more than a minute. So that they just have time to develop their taste, but do not overcook.
15. Now let's add flour. It all depends on your taste. In order for the gravy to thicken, one tablespoon will be enough. If you like it thicker, you can add 1.5 tablespoons. Fry, stirring constantly for no more than one minute, or even less.
16. Keep boiling water ready and pour 3 cups into the pan. Stir and let it boil. Let's turn down the fire. Add red hot pepper, or a small piece, or a little ground. Add as much as you like your food spicy. But definitely! You need to add at least a little for taste.
17. Now you need to close the lid and simmer over very low heat. It may take an hour or an hour and a half to be completely ready. The meat should become very soft. Our mother-in-law was visiting us today, she had lunch with us, and she asked: “What, did you cook this from stew?” This is how the meat should turn out soft, like stew - this is a guideline.
18. During this time, every 10-15 minutes, the meat must be stirred. Since we added flour, it will continually tend to stick to the pan, even though there is more than enough liquid in the pan.
19. Half an hour after slowly stewing the meat, you can add salt to taste. So that the meat has time to be saturated with the desired taste. During the entire stewing time, there should be enough liquid in the dish so that all the meat is covered. If the fire is slow, then the three glasses that we added at the beginning should be enough to extinguish. If you feel that there is not enough liquid, then add just a little boiling water. Although this is not recommended.
20. 5 minutes before readiness, add ground black pepper, also to taste. But just like with red, at least just a little bit - to add flavor.
21. Turn off the heat and leave to rest for 10-15 minutes.
22. Serve with any side dish, but in my opinion, it is best with mashed potatoes.
23. Serve with side dish. Place the meat on top of the side dish and add gravy, there should be quite a lot of it. Sprinkle with herbs or green onions.

Hungarian veal goulash

We invite you to plunge into the world of unique and very tasty Hungarian cuisine. The characteristic taste and color of veal goulash comes mainly from sweet peppers. And the hot paprika gives it an interesting spicy note!

Ingredients:

• 1 kilogram of veal without bone;
• 2 tablespoons olive oil;
• 2 tablespoons butter;
• 2 large onions;
• 2 large cloves of garlic;
• 2 large red sweet peppers;
• 2 tablespoons sweet paprika;
• 2 teaspoons hot paprika;
• 1 tablespoon of cumin seeds;
• 1 tablespoon flour;
• 2 cups passata tomato sauce;
• 1 cup beef broth;
• 1 teaspoon dried marjoram or oregano.

How to cook:

1. Let's start cooking by stripping the meat of excess fat and tendons. Cut it into medium-sized cubes, salt and pepper well.
2. Heat a fairly large frying pan over medium heat and pour olive oil over it. Fry the veal until done. If you don't have a large frying pan, just fry the meat in several batches.
3. Now we need to peel and chop all our vegetables. Peel both onions and cut into small cubes.
4. Remove all the seeds from the sweet pepper, rinse it with water and cut it in the same way as an onion. We pass the garlic through a special crush or simply finely chop it with a knife.
5. Now put a large, deep pan on the stove, heat it over medium heat and immediately throw in a piece of butter. Let's let it melt.
6. Throw in all the chopped vegetables and fry for 2 minutes, stirring. When the onion becomes soft and transparent, add sweet and hot paprika and cumin seeds.
7. Simmer for about 30 seconds and pour in a portion of flour, stir all the ingredients.
8. Next we can pour in the passata sauce, meat broth and throw in the marjoram. The whole mass just needs to be brought to a boil over high heat and then reduced.
9. Add the fried veal cubes to the prepared sauce and, without covering with a lid, cook the goulash over low heat for an hour. Cook until the meat is soft and tender.

Veal goulash recipe

Ingredients:

• veal – 600 g;
• vegetable oil – 30 ml;
• spices;
• onion – 2 pcs.;
• celery – 2 pcs.;
• bell pepper – 2 pcs.;
• White wine;
• quince – 2 pcs.;
• garlic – 2 cloves.

Preparation:

1. We wash the veal, process it, cut it into pieces and fry it in a dry frying pan. Peel the onion, finely chop it, and chop the pepper into thick strips.
2. Cut the quince into 4 parts, remove the seeds and cut into arbitrary slices.
3. Rinse the celery greens and chop them together with the garlic.
4. Now sauté the onion in oil, add the meat, add a little white wine and simmer for 40 minutes, covering with a lid.
5. Then add pepper, quince, garlic and salt to taste.
6. Mix everything and let the dish brew.

Recipe for delicious veal goulash with mushrooms

Ingredients:

• veal – 300 g;
• vegetable oil – 3 tbsp. spoons;
• spices;
• red capsicum;
• water – 0.5 tbsp.;
• bell pepper – 2 pcs.;
• red wine – 0.5 tbsp;
• onion – 2 pcs.;
• champignons – 100 g.

Preparation:

1. We wash the veal, dry it and cut it into small cubes. Pour oil into a deep frying pan, heat it, add the meat, add some salt and lightly fry.
2. During this time, finely chop the capsicum and throw it into the meat. Then add hot water and wine and simmer for 45 minutes.
3. Rinse the bell pepper, cut it in half and remove the seeds. We process the champignons, finely chop them, saute them separately and place them in the goulash.
4. Chop the onion and pepper, add to the meat and simmer for another 30 minutes.
5. Sprinkle the finished dish with chopped parsley and serve.

Veal goulash in a slow cooker

Ingredients:

• veal – 300 g;
• dried prunes – 70 g;
• onion – 1 pc.;
• flour – 200 g;
• ketchup – 1 tbsp. spoon;
• spices;
• vegetable oil - to taste;
• cloves – 3 pcs.

Preparation:

1. We wash the veal, wipe it dry and cut into thin slices. Sift the flour and salt into a bowl and roll the meat on all sides in the prepared mixture.
2. Heat vegetable oil in a frying pan and fry the veal until crusty.
3. After this, transfer the meat to the multicooker bowl, throw in the chopped onion, prunes and spices.
4. Add a little water, add ketchup, stir and close the lid of the device.
5. Turn on the “Stew” mode for 1.5 hours, and after the beep, place the aromatic veal goulash with gravy on plates!

Hungarian goulash

Please note that paprika, a traditional spice in Hungarian cuisine, is irreplaceable in this case; without it, goulash cannot be called Hungarian!

Required ingredients:

• veal – 1 kg;
• paprika – 2 tbsp. l.;
• onion - 3 onions;
• bay leaf - 4 pcs.;
• potatoes – 6-8 tubers;
• flour - 2 tbsp. l.;
• salt pepper;
• vegetable oil.

Cooking process:

1. It is better to take veal that contains a lot of tendons - shank, shoulder blade. Cut the meat into strips and fry for five minutes over high heat, with a little oil, in a frying pan. This operation is necessary to keep the meat juicy and you can do without it, there won’t be much difference in taste.
2. While the meat is fried, pour 2 tbsp into the multicooker. l. oil and fry finely chopped onion, turning on the “Baking” mode. Add the meat to the onion, add bay leaf and paprika, flour, add salt and pepper. Mix everything and cook for two minutes in the “Baking” mode, stirring constantly.
3. Add 300 ml of water, bring to a boil, switch the “Baking” mode to the “Stewing” mode. After an hour, add the diced potatoes, then simmer for another hour and a half. If you want more gravy, you can add a couple more glasses of water.

Goulash in a slow cooker

This is one of the simplest ways to prepare this dish. Buckwheat, rice or potatoes are perfect for a side dish.

Required ingredients:

• veal – 350 gr.;
• onion – 1 onion;
• tomato paste - 2 tbsp. l.;
• sour cream - 3 tbsp. l.;
• vegetable oil - 2 tbsp. l.;
• flour - 1 tbsp. l.;
• ground black pepper;
• Bay leaf;
• garlic;
• salt, sugar (a little).

Cooking process:

1. Cut the washed meat into thin strips, put it in a slow cooker and fry for ten minutes in the “Frying” mode. Finely chop the onion and add to the fried meat.
2. While the onions are fried with the meat. Prepare the gravy by stirring 3 tbsp. l. sour cream and 2 tbsp. l. tomato paste and adding flour. Pour the resulting mixture into a slow cooker, add water, add spices: bay leaf, ground black pepper, garlic, salt, sugar.
3. Cook for an hour and a half in the “Stew” mode.

Goulash with vegetables

A healthy, bright dish rich in vitamins, almost any housewife will have all the ingredients to prepare it.

Required ingredients:

• veal – 1 kg;
• potatoes - 5 tubers;
• bell pepper – 3 pcs.;
• carrots – 2 pcs.;
• onion – 1 onion;
• tomatoes – 5 pcs.;
• tomato paste – 1 tbsp. l.;
• garlic – 2 cloves;
• sunflower oil – 4 tbsp. l.;
• Seasonings for meat;
• salt;
• Bay leaf;
• ground black pepper.

Cooking process:

1. Cut the meat into large pieces. Turn on the “Baking” mode for 40 minutes, pour in the oil and add the meat. Chop the onions and carrots, chop the garlic with a press and send it all to the lightly fried meat.
2. Peel the tomato and chop. Cut the potatoes into cubes.
3. When the onions and carrots are well fried, add tomatoes with 1 tbsp. l. tomato paste. Add one and a half liters of water, add potatoes and turn on the “Stew” mode for an hour.
4. Peel the bell pepper from stalks and seeds, cut into thin strips and after an hour add to the meat along with bay leaf, spices and seasonings for meat. Add salt. Simmer for another 40 minutes. Read more:

Hungarian veal goulash is ready! It will be ideal if you serve it with fresh noodles or mashed potatoes, seasoned with homemade sour cream! This is the dish we got. We've already tried it, it's delicious! And not just tasty, but very tasty! We ate and said to each other: “Wow, the Hungarian shepherds - how they ate! Everyone would do this, and more often!”

There was some goulash left on the second day. We boiled rice as a side dish. It was as tasty as the first one... Except that the goulash gained strength and the gravy became somewhat thicker. I immediately remembered Remarque’s “Shadows in Paradise”: “I have a pot of Szeged-style goulash in my room,” I said. - Enough for six healthy eaters, the Hungarian cook prepared it. It was delicious last night, and today it’s even tastier. Szeged-style goulash with cumin and herbs is even tastier the next day”... And although, I admit, I didn’t add cumin, I also added a lot of different spices.

In the summer I always add bell pepper to my goulash. But now it’s early spring, the young peppers have not yet appeared. Therefore, take note - pepper adds a simply divine aroma to the dish. Add it when it's fresh. Now, I suggest you try the recipe. And try it not in words, but in deeds.

Bon appetit!