Juicy beef goulash with gravy is an ideal meat addition to boiled potatoes or mashed potatoes, pasta or baked vegetables, and cereal dishes. It is not prepared quickly, but it turns out to be incredibly aromatic and tasty. By the way, the longer you stew the beef, the softer it will taste, so you should be patient. You can create a large amount of such a dish in advance and freeze it in containers, and then only reheat and add to the porridge if there is not enough free time. Such a semi-finished product will also save during the arrival of unexpected guests or relatives.
For goulash, opt for colorful beef in a light burgundy color over maroon. The darker the meat, the more mature the animal was, and it will take longer to cook! As a paste, you can use both tomato and pepper, made from paprika.
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Ingredients:
Beef (pulp) - 500 g
Bulb onions - 0.5 pcs. (large)
Carrots - 1 pc.
Tomato paste - 4 tablespoons
Flour - 2 tablespoons
Water - 800 ml
Salt - 0.5 tsp
Ground black pepper - 3 pinches
Bay leaf - 3 pcs.
Vegetable oil - 1.5 tbsp.
How to cook:
Prepare food.
Rinse the beef in water, cut the veins and films. Cut the flesh into portions, but not small.
Peel the onions and rinse them. Cut half of the vegetable, if large, into small cubes.
Place the meat and onion slices in a cauldron or ladle with a non-stick bottom. Add salt there, pour in 500 ml of water, leaving 300 ml for later addition. Place the container on the stove and bring the contents to a boil using medium heat. Be sure to remove foam from the surface - a lot of it will stand out when cooking beef!
Then simmer the meat in the broth until it is almost completely boiled away. Pour in vegetable oil and simmer the softened meat in it for about 2-3 minutes.
Then put the tomato or pepper paste, pour in the remaining water and add ground black pepper.
Peel the carrots, rinse in water. Grate the root vegetable on a fine mesh grater and transfer to a container. At this point, you can add any fresh herbs, if you have one. For those who love piquant tastes, we recommend pressing a couple of peeled garlic cloves into goulash.
Place the container on the stove and simmer the goulash over medium heat for about 10 minutes.
Stir the wheat flour into 50 ml of cold water and pour the resulting flour mixture into a container. Bring to a boil and to the desired thickness, stirring gently. Turn off the heating.
Place the gravy beef goulash in a deep bowl / plate or serve immediately with garnish to the table. Call everyone for a tasting!
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