Classic beef goulash recipe 🥘

Kitchen appliances and utensils: hob, non-stick pan with high sides and lid, wooden spatula, deep plate, spoon, knife, cutting board, kitchen scale.

Ingredients

Step cooking

1. Wash, dry from moisture and cut into cubes 1 kg of fresh beef pulp. We put a non-stick frying pan on the stove and pour 70 g of vegetable oil into it.
   
2. When the oil is heated, put the chopped meat in it and fry until the color changes.
   
3. We clean, wash and dice 2 onions into cubes.
   
4. When the meat is fried, add onion to it and fry until golden, stirring occasionally.
   
5. Add 30 g of tomato paste to the pan, mix and fry for another 2 minutes.
   
6. Pour 400-500 g of boiled hot water, mix everything.
   
7. Add to taste and add black ground pepper.
   
8. At will and taste we add the Rollton seasoning and dried dill.
   
9. Reduce the heat to a minimum and simmer the meat for 40-50 minutes.
   
10. We put a dry frying pan on the stove, turn on a small fire and pour 20-25 g of wheat flour. Fry it until golden brown and pour into a separate deep plate.
    
11. When the meat has become soft, add 2 bay leaves to the pan.
    
12. Pour 40 g of boiled water at room temperature into the flour and mix thoroughly so that there is no lump.
    
13. Pour the flour sauce into a pan with meat, mix, cover and simmer for another ten minutes.
    

Decoration methods and serving options

• Such beef goulash can be served with a side dish of rice, pasta, buckwheat, potatoes.
• If you want to make goulash more liquid, you can add boiled water. If on the contrary, wheat flour will help you.
• At your discretion, you can add any seasoning to the meat. But in this case, it is important not to overdo it and not to kill the taste of beef at all.
• This dish is rather tender, therefore it is important not to restrain the meat, otherwise it may become rubber.
• An ideal complement to such a dish would be homemade sour cream. It can be put in a pan instead of flour sauce. But in this case, the calorie content of goulash can also change.
• Serving the dish is recommended in hot or warm form with side dishes of vegetables or cereals. When cooled, goulash can form a small layer of fat on the surface and slightly change the taste.

Video recipe

Be sure to watch this video, which shows how to cook the perfect beef goulash with gravy. This classic recipe is pretty simple and won't take you much time.