Goulash is nothing but a very thick and rich meat soup , often present on the tables of residents of Eastern Europe. A substantial meat dish is usually served in the company of any favorite garnish like cereals, vegetables, pasta or simply with a piece of fresh bread.
About how to make goulash from beef is not just tasty, but also pretty quickly, we'll talk further.
Recipe for a delicious beef goulash with beer
Ingredients:
- beef - 1,5 kg;
- flour - 40 g;
- vegetable oil - 45 ml;
- white onion - 80 g;
- garlic cloves - 2 pcs .;
- carrots - 90 g;
- stalks of celery - 90 g;
- tomato paste - 70 g;
- red dry wine - 125 ml;
- meat broth - 500 ml;
- dark beer - 330 ml;
- a mixture of Provencal herbs;
- fresh parsley.
Preparation
Pieces of meat before frying should be well seasoned and sprinkled with flour. On the fire, we heat the brazier, or any other thick-walled utensils, with an abundance of vegetable oil. Fry pieces of beef from all sides until you get a characteristic golden hue, after which we shift the meat to a plate, and in its place add one more serving of butter and we sliced on it the sliced vegetables from the standard soup set: onions, carrots, celery stalks. Add the garlic to the vegetables after 5-7 minutes, mix the roast with the tomato paste and sprinkle with a generous pinch of Provencal herbs. When garlic and herbs are let out the aroma, pour in the wine and wait for the liquid to evaporate almost completely. Now it's the turn of the broth, adding that, we wait for boiling and lay out the beef. At minimal heat, the meat under the lid is on the order of one and a half hours. We serve delicious goulash from beef with an abundance of greenery.
Beef goulash with gravy
Ingredients:
- beef - 1.4 kg;
- soy sauce - 125 ml;
- dry red wine - 125 ml;
- mustard - 10 g;
- meat broth - 250 ml;
- water 250 ml;
- Worcestershire sauce - 15 ml;
- garlic cloves - 4 pcs .;
- laurel leaves - 3 pieces;
- white onions - 150 g;
- carrots - 120 g;
- sweet pepper - 120 g;
- paprika - 5 g;
- starch - 10 g.
Preparation
In a bowl, combine soy sauce with red wine and mustard. Add the pieces of beef and 2/3 onions to the resulting marinade, mix everything well, cover everything, so that it does not get weathered, and put it in the fridge for an hour or two. At the end of the time, fry the meat in the brazier until it turns brown, pour all the water and broth, add a wooster, chopped garlic, the remaining onion and laurel, and then the paprika. We simmer the meat on a slow fire for an hour and a half, then add carrots with pepper to it and continue cooking for another 40 minutes until the vegetables soften. A couple of minutes before the final of cooking we take a glass of broth from gravy and mix it with starch. We pour the starch solution to the remaining sauce and let it thicken.
Serve goulash from beef with sour cream and plenty of greens.
Preparation of goulash from beef in Hungarian style - recipe
Ingredients:
- beef - 1.2 kg;
- vegetable oil - 30 ml;
- garlic cloves - 4 pcs .;
- laurel leaves - 2 pieces;
- onion white - 100 g;
- cumin, oregano, carnation buds - by pinch;
- dried currant - 60 g;
- carrots - 100 g;
- meat broth - 500 ml;
- tomatoes in its own juice - 800 g;
- fresh greens.
Preparation
Cut the meat into large cubes, and after drying, season it with salt with pepper, and then fry until blubber. To the meat we put diced vegetables, missed through the press garlic, laurel leaves, spices and spices. We cover the brazier with all its contents and let it stand for about 6-8 minutes. After, pour the meat with vegetables, tomatoes and broth, put the currant and cover again with a lid. From now on, the preparation of the beef goulash will take about two and a half hours.