Beef Goulash

Beef Goulash

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Beef Goulash Ingredients

Meat and more:

  1. Steam beef (tenderloin) 600 grams
  2. Lard 40 grams
  3. Clean water as needed


  1. Onion 100 grams (1 piece)
  2. Carrot 200 grams
  3. Tomatoes 150 grams
  4. Potato 500 grams
  5. Sweet pepper (red) 1 piece
  6. 4-pronged garlic


  1. Sea salt 1 teaspoon
  2. Ground black pepper half a teaspoon
  3. Paprika 4 teaspoons
  • Main Ingredients: Beef, Potato, Onion, Carrot
  • Serving 6 servings
  • World Cuisine


Knife - 2 pieces, Cutting board - 2 pieces, Bowl - 2 pieces, Deep plate - 5 pieces, Stove, Frying pan, Kitchen spatula, Kettle, Deep pan with a thick bottom and a lid (capacity 3 liters), Ladle

Cooking beef goulash:

Step 1: prepare the ingredients.

We wash the beef tenderloin under cold running water and dry it with paper kitchen towels. We put the meat on a cutting board and clean it from the film, cartilage, veins, as well as small bones that could remain on the beef after chopping the carcass. Then cut the tenderloin into large cubes across the fibers. We shift the slices into a bowl.

Now peel the onions and garlic. With carrots and potatoes, cut a thin layer of skin. We cut off the stalk of sweet pepper and gutted it from the seeds. We wash the vegetables under cold running water along with tomatoes, dry them with paper kitchen towels, take turns and put them on a cutting board and cut.
We cut potatoes in large cubes from 2 to 3 centimeters in size. We shift them into a deep bowl and fill with cold water so that it completely covers the cut. Now the potatoes will not darken until use.

Chop the carrots with rings up to 5 millimeters thick, and lettuce with cubes up to 1 centimeter.

We chop onions, as well as lettuce - into cubes. We cut each tomato into 4 - 6 parts.

Chop the garlic in layers or chop finely. We lay out all the slices in separate deep plates. We also put on the kitchen table all the other ingredients that will be needed to cook beef goulash.

Step 2: saute the onions.

Now put the pan on medium heat and put a little lard in it. When it melts and warms up, we throw onion cubes into it. Fry them until golden brown, occasionally stirring with a kitchen spatula. This process will take no more than 2 - 3 minutes.

After sprinkle the onion with paprika. It is desirable that this spice be Hungarian or Italian. Only these 2 types have a pleasant sharp taste. But if not, don’t be upset. You can add a little hot red pepper to a regular paprika.

Fried onions with paprika One minute so that the spice mixes well with lard and has time to give its pleasant aroma to vegetables.

Step 3: stew the onion with meat.

Then add beef cubes to the pan to the onion, salt and ground black pepper to taste. Mix the ingredients until smooth and fry together 7 - 8 minutes, or until the moment when the meat is covered with a light golden blush.

After pouring purified water into the pan, it should completely cover the beef. Stew meat under a closed lid for about an hour, about 45 - 55 minutes.

Step 4: bring the dish to full readiness.

After the required time, we warm up the kettle, with about two liters of purified water. Then we put the stew in a deep pan with a thick bottom. There we put sweet pepper, tomatoes, carrots, garlic and pour the products with boiling water so that it is above their level by 4 - 5 centimeters.

We bring the water to a boil again and cook the goulash 15 - 20 minutes. During this time, the meat will become softer.

When this happens, add potatoes to the pan and, if necessary, some more salt and spices. We mix the ingredients until a homogeneous consistency and cook the dish until the potatoes are fully cooked, i.e. approximately 20 - 25 minutes.

In 20 - 25 minutes turn off the stove and insist goulash under the lid 7 to 10 minutes. After - with the help of a ladle, we lay it out in portions on deep plates and serve it to the table.

Step 5: serve beef goulash.

Beef goulash is served hot. If desired, the dish can be seasoned with sour cream or cream. Also, each serving can be sprinkled with chopped greens of dill, parsley or cilantro. This goulash is often served along with fresh vegetable salads or sliced ​​pickled vegetables. Enjoy it!
Enjoy your meal!

Recipe Tips:

- The set of spices can be adjusted by adding other spices to it, which are suitable for cooking dishes from vegetables or meat.

- Instead of water, you can use vegetable broth.

- Instead of fresh garlic, you can use garlic powder.

- Lard can be replaced with 2 - 3 slices of fresh lard or regular vegetable oil.