Kitchen appliances and utensils:
- plate;
- cauldron (roaster) with a lid;
- cutting board;
- paper towels;
- knife;
- kitchen spatula;
- small frying pan;
- spoon fork.
Ingredients
| Beef tenderloin | 1 kg |
| Bow | 1 PC. (large) |
| Vegetable oil | 50 ml |
| Vodka | 50 ml |
| Tomato sauce | 200 g |
| Water | 150-200 ml |
| Paprika | ½ tsp |
| Pepper | taste |
| Salt | taste |
| Flour | 2 tbsp. l |
| Garlic | 1 clove |
| Bay leaf | 1-2 pcs. |
Step cooking
- Cooking starts with choosing the right piece of meat. For goulash, you need a notch from the shoulder blade, hind leg or back. The meat should be fresh, bright pink. Rinse and dry the beef tenderloin on a paper towel. Cut out all the "unnecessary" - streaks, fat, spit. Only beautiful, clean meat should remain.
- We cut the beef into small pieces of about 1.5 × 1.5 cm. If the meat was declared as young, then the pieces may be larger.
- Peel 1 clove of garlic. Pour 50 ml of vegetable oil into a cauldron or roasting pan with high sides. Turn on fire to maximum. Throw a clove of garlic into the oil. Firstly, it gives off its smell to oil, and secondly, it serves as a kind of timer. As soon as the garlic changed color, it turned golden - this is a signal to pour meat into the cauldron.
- Get the garlic, add the meat.
- On a very high fire, fry the meat until golden brown.
- While the meat is being fried, peel the onion and cut it into large cubes.
- Keep track of the cauldron. As soon as most of the water has evaporated, and the meat is beautifully browned, take the next step - add onions.
- On the same high heat, fry the onion until it turns golden. Now the meat can be pepper and salt.
- If the onion is fried, pour 50 ml of vodka into the meat. Thanks to this simple action, beef will become softer and more tender. Do not reduce the fire, fry further until the vodka evaporates.
- Only after this pour 100-150 ml of water, reduce the heat to a minimum, cover and simmer for 40-60 minutes. Time depends on the degree of hardness of the meat.
- In a clean dry pan, heat 2 tbsp. l flour. Stir it all the time! When the flour is fried, it will change color, become a little yellowish. This is a signal to remove the pan from the fire.
- Dissolve the fried flour in 50 ml of water, carefully move so that there are no lumps.
- After 40-60 minutes, the meat should become soft. Remove the cover and turn on the maximum fire.
- Pour 200 g of tomato sauce, flour with water into a cauldron, add paprika and bay leaf. To mix everything.
- Bring the mass to a boil and reduce the heat again.
- Simmer another 5-7 minutes over low heat. That's all! Enjoy your meal!
Video recipe
Want to make sure cooking beef goulash with gravy is easy? Watch the video below. Thanks to visualization, you can freely imagine the whole cooking process. You won’t have any questions. Enjoy watching!
Is there beef tenderloin in the fridge? Then rather, start cooking a very tasty and mouth-watering dish - goulash with gravy! Believe me, this is very tasty! Besides the fact that the recipe is very simple, now you know some secrets how to cook juicy meat and delicious thick gravy. This is a universal dish, it is in harmony with porridges and pasta, goes well with mashed potatoes.
The recipe can be diversified:
- add sugar if you are a sweet meat lover;
- add basil and other herbs to give the goulash a subtle touch;
- you can pour a little sour cream to make the taste more creamy;
- You can add carrots, grated or chopped into thin strips;
- tomato sauce is easily replaced with fresh tomatoes and / or tomato paste.
Loading...