5 great beef goulash recipes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

The meat will turn out to be amazingly tender, aromatic and tasty.

1. Hungarian beef goulash

Ingredients

• 1 kg of beef;
• 1 sweet red pepper;
• 1 onion;
• 5 cloves of garlic;
• 2 tablespoons of vegetable oil;
• 1 bay leaf;
• ¾ teaspoon of salt;
• ¼ a teaspoon of ground black pepper;
• 3 tablespoons of paprika;
• 300 ml of beef broth (you can from a cube) or water;
• 3 tablespoons tomato paste.

Preparation

Cut the beef into medium pieces with sides 3-4 cm, pepper and onion - into small cubes. Pass the garlic through a press.

In a deep skillet or saucepan, heat the oil over medium heat. Sauté the onions and peppers for 5-6 minutes. Add bay leaf and garlic and cook for 1 minute.

Place the beef in a skillet with vegetables. Sprinkle with salt, black pepper and paprika. Fry for another 5 minutes, stirring constantly. Then pour the broth with tomato paste. Bring to a boil, cover and simmer over low heat for 1.5-2 hours.

2. Soviet-style beef goulash

Ingredients

• 500 g of beef;
• 1 onion;
• 1 tablespoon vegetable oil;
• 2 tablespoons of butter;
• 2 tablespoons flour;
• 1 teaspoon tomato paste
• 1 liter of water;
• 1 bay leaf;
• salt and pepper to taste.

Preparation

Cut the beef into medium pieces with sides of about 3 cm, the onion into half rings.

In a deep skillet or saucepan, heat the oil over medium heat. Brown the meat until golden brown, then add the onion and cook for another 6-7 minutes.

In a separate skillet, melt the butter and saute the flour until brown. Add tomato paste and simmer for 1–1.5 minutes. Pour in 2 tablespoons of water and stir to avoid lumps.

Place the meat in a clean saucepan or deep skillet. Pour the tomato sauce, the rest of the water over, add the bay leaf, salt and pepper. Cover and simmer over medium heat for 1.5 hours.

3. Beef goulash with carrots and celery

Ingredients

• 500 g of beef;
• 2 onions;
• 1 carrot;
• 1 stalk of celery
• 1 clove of garlic;
• 1 sprig of greens - for serving;
• 3 tablespoons of paprika;
• 1 tablespoon oregano or marjoram
• ½ teaspoon of cumin;
• 1 teaspoon salt
• 1 tablespoon vegetable oil;
• 3 tablespoons flour;
• 1 bay leaf;
• 3-4 peas of allspice black pepper;
• 120 ml of red wine;
• 1 liter of beef broth (you can from a cube) or water.

Preparation

Cut the beef into medium pieces with sides 3-4 cm, onions, carrots and celery into small pieces. Pass the garlic through a press. Chop the greens.

Mix the meat with paprika, oregano, cumin and salt. Cover with plastic wrap and refrigerate for 20-30 minutes.

In a deep skillet or saucepan, heat the oil over medium heat. Saute the onions, carrots and celery for 5-7 minutes. Then add the beef, sprinkle with flour and cook until golden brown, stirring constantly.

Add bay leaves and peppercorns to meat and vegetables. Pour in wine and broth. Make sure all the beef is covered in liquid. If not, add some water.

Bring to a boil, cover and simmer over medium heat for about 1.5 hours.

Serve with herbs and garnish of your choice.

4. Beef goulash with potatoes and carrots

Ingredients

• 700 g of beef;
• 1 carrot;
• 5-6 small potatoes;
• 2 onions;
• 2 teaspoons of butter;
• 1 teaspoon of cumin;
• 2 tablespoons of paprika;
• 2 tablespoons flour;
• 1 teaspoon salt
• 1 pinch of ground pepper;
• 500 ml of beef broth (you can from a cube) or water;
• 2 tablespoons tomato paste.

Preparation

Cut the beef into small pieces with sides of about 3 cm, carrots and potatoes - coarsely. Chop the onion.

Melt the butter in a deep skillet or saucepan. Saute the onions for 3-5 minutes, season with cumin and paprika.

Sprinkle the beef with flour, salt and pepper. Then place it on the onion and cook for 2-3 minutes.

Pour the broth with tomato paste, add the potatoes and carrots. Stir, bring to a boil. Then close the lid and simmer over medium heat for 1, 5-2 hours.

5. Beef goulash with bacon

Ingredients

• 1 kg of beef;
• 3 onions;
• 1 lemon;
• 2-3 sprigs of greenery - optional;
• 1 teaspoon salt
• 1 tablespoon flour;
• 100 g bacon;
• 6 cloves of garlic;
• 1 tablespoon vegetable oil;
• 2 tablespoons tomato paste
• 2 tablespoons sweet paprika
• 1 teaspoon of ground cumin;
• 4 bay leaves;
• 1 200 ml of water.

Preparation

Cut the beef into medium pieces with sides of about 4 cm, the onion into small pieces. Remove the zest from the lemon and grate it on a fine grater. Chop the greens.

Season the meat with salt and flour, mix. Chop the bacon and garlic with a knife or in a food processor.

Heat oil in a deep skillet or saucepan over medium heat. Arrange the beef in a single layer and brown for 6-8 minutes, stirring constantly. You may need to pre-divide the meat into two parts and fry each separately. This will cook the flesh evenly. Place everything on a plate.

Fry the bacon and garlic in the remaining oil in the pan for about 3-4 minutes. Pour in tomato paste and simmer for 1-2 minutes.

Put beef, paprika, caraway seeds, bay leaf, zest into the prepared sauce and pour 1 liter of boiling water. Cover and cook for 1 hour over medium heat. Then add the onion, the remaining hot water and keep the goulash on the fire for another 30 minutes.

Sprinkle with herbs before serving.