The gravy beef stew is a versatile dish. It can be served with any side dish, each time getting a new taste. Pasta, mashed potatoes, most cereals are suitable for such a meat gravy. Therefore, it never gets boring and can be cooked quite often.
To make the sauce thick, flour is most often added. I advise you to fry it in a dry frying pan before using until it is light golden brown. Firstly, the gravy will acquire a light nutty flavor, and secondly, its color will turn out to be more intense.
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Ingredients:
Beef - 1 kg.
Wheat flour - 4 tablespoons
Salt - 0.5 tsp
Vegetable oil - 2 tablespoons
Carrots - 1 pc.
Onions - 1 pc.
Tomato paste - 1 tablespoon
Water - 2 glasses
Bay leaf - 2 pcs.
Mix of spices for meat - to taste
Course of action:
Step 1 of 12
Prepare a set of foods. Since goulash is a long stewed dish, inexpensive meat (shoulder, brisket) is suitable for it.
Step 2 of 12
Remove the existing films, veins from the beef and cut the flesh into medium-sized pieces. The shape can be any: bars or cubes.
Step 3 of 12
Pour flour into a dry frying pan and fry over medium heat, stirring continuously until golden brown. Transfer it to a separate container or it will continue to fry in a hot skillet and become unusable.
Step 4 of 12
Chop the carrots and onions at random.
Step 5 of 12
For meat gravy, it is best to use thick-bottomed pans. Heat sunflower oil in a cauldron. Place the meat and fry it over medium-high heat until browned.
Step 6 of 12
Add onions, carrots, spices and salt. Stir. Reduce heat to medium and simmer beef with vegetables for 10 minutes.
This dish uses a ready-made meat spice mix consisting of garlic, carrots, black and allspice, chili and paprika.
Step 7 of 12
In a bowl, combine flour and tomato paste. Pour in some water and stir with a whisk so that there are no lumps.
Step 8 of 12
Add more water to the resulting gravy base and whisk again until smooth.
Step 9 of 12
Pour flour sauce into a bowl with meat. It should not be too thick, as it will thicken enough during cooking. You may need to add some more water.
Step 10 of 12
Cover the cauldron with a lid and bring the dish to readiness over low heat for an hour. Stir the goulash several times.
Step 11 of 12
An hour later, juicy beef, melting in your mouth, in a fragrant sauce with vegetables is ready.
Step 12 of 12
Bon Appetit!
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