home » Before winter » Beef goulash with potatoes in a pan. Beef goulash with potatoes. Hungarian beef goulash - recipe

Beef goulash with potatoes in a pan. Beef goulash with potatoes. Hungarian beef goulash - recipe

Hungarian goulash is definitely a dish for men. Three types of meat, potatoes - definitely a hearty and very tasty hot dish. Hungarian goulash is famous all over the world, there are different names for this dish, this is due to the territory where it is prepared. We will stew all the ingredients in a slow cooker, although in our homeland it is customary to cook such goulash over a fire in a cauldron. If possible, then of course cook it outdoors in a cauldron, because the smoky aroma will do its job.

Hungarian goulash with potatoes

Since Hungarian goulash comes with a lot of gravy, it can be served as a main dish or soup. Men will definitely appreciate large pieces of meat with potatoes and vegetables in tomato sauce.

Goulash with potatoes can also be cooked on the stove in a heat-resistant pan, but it is in the slow cooker that all the ingredients will retain maximum beneficial properties, and the meat will be juicy and soft.

For the aroma and smell of real ground tomatoes in the cold season, I add frozen tomato puree and freeze it in small portions with basil.

how to cook goulash in a multicooker Philips HD3039

step by step photo recipe

It takes 1 hour and 30 minutes to prepare, yielding 5 servings.

Ingredients:

Beef (tenderloin) – 400 grams,
Chicken fillet – 300 grams,
Pork (brisket layer) – 150 grams,
Onion – 2 heads,
Garlic – 3 cloves,
Carrot – 1 piece,
Homemade tomato juice – 100 milliliters,
Tomato paste – 1 tablespoon,
Bell pepper – 1 piece,
Potatoes – 400 grams,
Dill, spices for meat, ground pepper mixture, salt - to taste,
Allspice peas – 3 pieces,
Laurel – 2 pieces,
Frozen tomato puree with basil – 50 grams,
Sunflower oil – 3 tablespoons.

Cooking process:

Cut the lard with the meat layer into not very thin slices. Place on the bottom of the bowl, adding a little oil. Turn on the “Frying” or “Baking” mode.

Fry lard on all sides. Add finely chopped onion and garlic. Continue to fry until the onion is well cooked and brown.

Meanwhile, cut the beef and chicken fillet into large pieces. When the onion is ready, put the meat in a slow cooker or saucepan (depending on the method you cook), and fry for about 10 minutes until the liquid has evaporated.

The meat is fried, add carrots and peppers, cut into cubes. In five minutes the vegetables have also “set”, switch the multicooker to the “Stew/Stew” mode. Add tomato juice, tomato paste and frozen tomato puree with basil to the meat.

Salt the dish, pepper it with a mixture of peppers, add spices for meat that you have at home, bay leaf, allspice and fill everything with water to completely cover the meat and vegetables. Hungarian goulash should have plenty of liquid.

Simmer the meat for 30 minutes.

Time has passed, add potatoes, cut into large cubes and dill.

Mix everything and simmer for another 20 minutes. Aromas for the whole apartment!

Time has passed, open the slow cooker and put the finished goulash with meat and potatoes into bowls. Hungarian goulash in a slow cooker is a great main dish, be sure to try it!

Beef goulash is a dish we learned about from the Hungarians. It was invented by shepherds and was originally cooked over a fire in a large cauldron. It was also popular among Russian Cossacks. Today, almost every housewife knows how to cook goulash.

To prepare beef goulash, you need to choose high quality meat: without bones, skin, veins and hymen. Only then will it turn out tender and very tasty.

To cook beef goulash, you need a frying pan with thick walls, or better yet, a non-stick one. The dishes should have fairly high sides, since the meat will be stewed in a large amount of gravy. How to make delicious beef goulash? Below are simple instructions that even a novice cook can handle.

Beef goulash recipe with potatoes

Below you will learn how to cook beef goulash. It will go great with a fresh vegetable salad. Perfect for both lunch and dinner. This very filling, juicy and healthy beef goulash is prepared with a side dish. Delight your family and guests with an amazing meal! Required ingredients:

beef meat - 600 g
potatoes - 0.5 kg
tomatoes - 150 g
carrots - 200 g
onions - 2 pcs
sweet pepper - 2 pcs
paprika - 4 tsp.
garlic - 4 cloves
salt to taste
vegetable oil

Cooking method:

Finely chop the onion and fry until golden brown. Then sprinkle it with paprika and mix thoroughly.
Cut the meat into medium-sized pieces and add to the onion in the pan. Salt and sprinkle with pepper. Fry over high heat until the beef turns white. Next, reduce the oven power a little and pour in about a glass of water, cover with a lid. Simmer for about 60 minutes.
While the beef is stewing, chop the carrots, peppers, garlic and tomatoes. After an hour, pour the vegetables into the pan, add water, stir. Before slicing, tomatoes need to be doused with boiling water and the skins removed. Cook the goulash for another 20 minutes.
Cut the potatoes into large cubes and add to the almost finished meat.
Bring the potatoes to readiness and turn off the stove. The dish is ready, but you need to let it sit for a while.

Serve hot, garnished with fresh herbs. Bon appetit!

A few nuances:

do not overcook the meat in the pan so that it does not lose its juiciness;
Bay leaves and allspice go well with goulash. Throw in a few peas and the dish will become even more flavorful;
do not overdo it with spices, so as not to drown out the taste;
For variety, you can include mushrooms in the recipe. Pre-fry them in a little oil;
delicious served with sour cream;
Broth is also suitable for this recipe instead of water. Can be cooked with the addition of Maggi cubes;
To make the gravy thicker, add a little flour when frying the ingredients;
carrots give not only a special flavor, but also a beautiful color;
Cumin and paprika are very suitable as spices;
if you like a sour taste, you can sprinkle the dish with lemon juice;
The neck or shoulder blade is best. The dish will become even more tender if you use veal. Remember: the lighter the color of the meat, the younger it is;
if the meat is quite tough, then you first need to boil it, and then proceed to the main processing.

Now you know everything about how to cook beef goulash. Put our tips into practice and prepare a delicious treat for the whole family. Eat for your health!

Beef goulash is rightfully considered a favorite on the home menu. Slices of tender meat with a thick, aromatic gravy can transform any potato, cereal or pasta side dish, making the meal satisfying, nutritious and tasty.

Beef goulash cooking secrets?

When learning how to cook beef goulash, it is important not only to learn the basic rules, but also to remember tips for improving the taste of the dish.

Sliced meat should initially be fried with butter until golden brown.
The flour used to thicken the gravy is sautéed in a dry frying pan until creamy and lightly nutty.
You can cook beef goulash with gravy with tomato paste, sauce, juice, fresh or canned tomatoes.
The composition of the dish can be supplemented with sour cream and cream, which will fill the gravy with new flavor notes and make the palette more delicate.
Seasonings used to prepare goulash are traditionally bay leaf and pepper. If desired, the list of additives is supplemented with dry aromatic herbs, all kinds of spices, fresh herbs, and garlic.

Hungarian beef goulash - recipe

Hungarian beef goulash is originally prepared with the addition of potatoes and is ultimately a rich thick soup, close in texture and taste to stew. Sweet ground paprika, cumin and fresh bell pepper add a slight piquancy to the dish, and a fresh pod of hot pepper or chili gives it a spiciness.

Ingredients:

beef – 700 g;
potatoes – 700 g;
onions and carrots – 2 pcs.;
sweet and bitter pepper - 1 pc.;
garlic – 2 cloves;
paprika – 3 tbsp. spoons;
cumin – 1 tsp. boat;
oil – 50 ml;
laurel – 1 pc.;
salt, pepper, herbs.

Preparation

Add onions, carrots, garlic, cumin, fry for another 10 minutes.
Add sweet and bitter peppers, potatoes, seasonings, and pour boiling water over the ingredients.
Hungarian beef goulash is stewed until the ingredients are soft, served with herbs.

Beef goulash, like in kindergarten

The following recipe is for those who, succumbing to nostalgic memories, are looking for a dish like in kindergarten. You can only adjust the thickness of the dish by adding more or less water. To obtain an identical taste to goulash, the proportions of ingredients and the proposed composition should be left unchanged.

Ingredients:

beef – 700 g;
onions and carrots - 1 pc.;
flour – 2 tbsp. spoons;
tomato paste – 1 tbsp. spoon;
oil – 50 ml;
laurel – 1 pc.;
salt.

Preparation

Cut the meat into cubes with a side of about 1 cm, fry lightly in oil.
Add chopped onions and carrots and simmer until the vegetables are soft.
Place separately fried flour and tomato, and after 2 minutes pour in about a liter of water and add salt to the dish to taste.
Prepare beef goulash, as in a kindergarten, until the meat is soft, stirring from time to time.

Beef goulash with prunes

It’s easy to turn beef into a real culinary masterpiece by adding pitted dried prunes and red wine. Instead of tomato paste, you can add puree from fresh or canned tomatoes in their juice, and replace onions with leeks for a more delicate taste.

Ingredients:

beef – 700 g;
onion – 1 pc.;
prunes – 10-12 pcs.;
tomato paste – 2 tbsp. spoons;
wine – 200 ml;
oil – 50 ml;
laurel – 1 pc.;
salt pepper.

Preparation

Fry the chopped meat in oil.
Add wine and heat for a couple of minutes.
Separately fry the onions and add them to the meat along with tomato paste.
Add a little water and simmer the meat until almost done.
Wash the prunes, chop them if desired, add them to the beef, and season the dish to taste.
Simmer the delicious beef goulash for another 30 minutes.

Beef goulash with sour cream - recipe

You can prepare beef goulash with sour cream instead of tomato or add tomato sauce with the product. In this case, chopped garlic added at the final stage of cooking, dried herbs or finely chopped herbs, including parsley, dill, basil or cilantro, will harmoniously complement the taste palette.

Ingredients:

beef – 700 g;
onions – 2 pcs.;
sour cream – 300 g;
flour – 2 tbsp. spoons;
oil – 50 ml;
laurel – 1 pc.;
garlic – 2 cloves;
dried herbs or greens;
salt pepper.

Preparation

Fry the chopped beef.
Add onion, fry for another 5 minutes.
Add water to cover the meat and simmer the product until cooked.
Add sour cream, sauteed flour separately, pour in water until the desired thickness of the gravy is obtained.
Season beef goulash with sour cream, add garlic, herbs and simmer for 5 minutes.

Beef goulash with potatoes

The taste of the dish will be lighter and fresher if you supplement its composition with peeled and chopped potatoes, zucchini or sweet bell peppers, green peas or green beans. Vegetable components are added to the vessel, fresh or frozen, when the meat is half-cooked.

Ingredients:

beef – 700 g;
onions and carrots - 1 pc.;
potatoes – 2 pcs.;
sweet pepper – 1 pc.;
green peas – 1 handful;
tomato paste – 2 tbsp. spoons;
oil – 50 ml;
garlic – 2 cloves;
laurel – 1 pc.;

salt pepper.

Preparation

Add onions, carrots, tomato paste to the fried beef, and after 5 minutes water.
Stew the dish until the sliced meat is half cooked.
Add potatoes, pepper, seasonings, simmer for 30 minutes.
Add peas and garlic to the beef goulash with vegetables and heat for another 7 minutes.

Beef goulash with mushrooms and gravy

Beef goulash will become even more delicious if you add mushrooms during its preparation. It can be any forest mushrooms: fresh, frozen or soaked dry, and champignons and oyster mushrooms available all year round. As for seasonings, in addition to paprika, you can add Provençal or dry Italian herbs.

Ingredients:

beef – 700 g;
onions and carrots - 1 pc.;
mushrooms – 350 g;
sweet pepper – 1 pc.;
tomato paste – 3 tbsp. spoons;
oil – 50 ml;
paprika – 2 tbsp. spoons;
laurel – 1 pc.;
salt pepper.

Preparation

The fried meat is supplemented with chopped onions and carrots and fried for another 5 minutes.
Add sweet peppers, chopped mushrooms, paprika, and simmer the ingredients with the lid open over high heat for 15 minutes.
Add water, add seasonings and simmer until the meat is soft.

Beef goulash with pickles

Beef goulash takes on a completely new, rich taste when cooked with pickles. Any side dish with such an addition is transformed and filled with the piquant taste of sweet and sour piquant gravy. Dried basil, thyme or a mixture of Provencal herbs will perfectly highlight the taste of the dish.

Ingredients:

beef – 700 g;
onions and carrots - 1 pc.;
pickled cucumbers – 4-5 pcs.;
sweet pepper – 1 pc.;
tomato paste – 3 tbsp. spoons;
oil – 50 ml;
garlic – 4 cloves;
basil – 2 pinches;
laurel – 1 pc.;
salt, pepper, sugar.

Preparation

Fry chopped beef with onions and carrots.
Add tomato, chopped cucumbers and sweet pepper.
Add water, add seasonings, salt, sugar to taste, simmer the goulash until the meat is soft.

Spicy beef goulash

The next option is for those who like a pronounced spice in their dishes. This beef goulash is prepared with chili pepper, which, along with chopped garlic and herbs, is added 5-7 minutes before the end of cooking. Thanks to the additives, the gravy is filled not only with spiciness, but also with a bright, fresh taste.

Ingredients:

beef – 700 g;
onions and carrots - 1 pc.;
chili pepper – 1-2 pcs.;
tomato sauce – 200 g;
oil – 50 ml;
garlic – 4 cloves;
greens – 1 bunch;
laurel – 1 pc.;
salt pepper.

Preparation

The beef is sliced and fried in oil.
Add onions and carrots and sauté for 5 minutes.
Place seasonings and sauce into the vessel, pour in water, and simmer the ingredients until the meat is cooked.
Throw in chopped chili without seeds, garlic and herbs.
Simmer the spicy beef goulash for another 5-7 minutes

Beef goulash with gravy in the oven

Beef goulash in the oven will be more dietary and less caloric. The dish is prepared without a drop of oil and does not require pre-frying the ingredients. The laconic classic composition can be supplemented with any vegetables, mushrooms, seasonings of your choice and taste, and sprinkle the meat with herbs before serving.

Ingredients:

beef – 1 kg;
onions – 2 pcs.;
tomato paste – 2 tbsp. spoons;
flour – 1 tbsp. spoon;
water – 600 ml;
ground laurel – 2 pinches;
salt pepper.

Preparation

The beef is chopped, mixed with onion half rings, and placed in a deep form.
Place the container in an oven preheated to 180 degrees for 15 minutes.
Mix the meat with onions, pour in a seasoned mixture of water, pasta and flour, return to the oven, covering with a lid for another 1.5 hours.

Beef liver goulash with gravy

To diversify the daily menu, you can prepare. This dish is especially tasty served with a side dish of rice, potatoes, boiled pasta, or simply with slices of fresh bread and vegetables. The gravy can only be sour cream or prepared with the addition of tomato.

Ingredients:

beef liver – 700 g;
milk – 150 ml;
onions – 2 pcs.;
carrots – 1 pc.;
tomato paste – 1 tbsp. spoon;
sour cream – 100 g;
flour – 0.5 cups;
water – 100-150 ml;
garlic – 2 cloves;
salt, pepper, thyme.

Preparation

The liver is chopped and poured with milk for an hour.
Fry onions and carrots in oil.
Drain the milk from the liver, let it drain, bread the sliced liver in flour, and fry it in a frying pan with vegetables.
After 5 minutes, add water and simmer the dish for 10 minutes.
Mix sour cream with tomato, garlic and seasonings, pour into the liver, and simmer for another 10-15 minutes.

How to cook beef goulash in a slow cooker?

It's as easy to prepare as possible with gravy. The meat is perfectly stewed, soaked in gravy juices and turns out incredibly tasty and tender. In addition to onions and carrots, you can add other vegetables, and enrich the composition of the gravy by adding sour cream, seasonings and spices.

Photo gallery: Beef goulash with potatoes

To prepare beef goulash, you need to choose high quality meat: without bones, skin, veins and hymen. Only then will it turn out tender and very tasty.

Finely chop the onion and fry until golden brown. Then sprinkle it with paprika and mix thoroughly.
Cut the meat into medium-sized pieces and add to the onion in the pan. Salt and sprinkle with pepper. Fry over high heat until the beef turns white. Next, reduce the oven power a little and pour in about a glass of water, cover with a lid. Simmer for about 60 minutes.
While the beef is stewing, chop the carrots, peppers, garlic and tomatoes. After an hour, pour the vegetables into the pan, add water, stir. Before slicing, tomatoes need to be doused with boiling water and the skins removed. Cook the goulash for another 20 minutes.
Cut the potatoes into large cubes and add to the almost finished meat.
Bring the potatoes to readiness and turn off the stove. The dish is ready, but you need to let it sit for a while.

Serve hot, garnished with fresh herbs. Bon appetit!

do not overcook the meat in the pan so that it does not lose its juiciness;
Bay leaves and allspice go well with goulash. Throw in a few peas and the dish will become even more flavorful;
do not overdo it with spices, so as not to drown out the taste;
For variety, you can include mushrooms in the recipe. Pre-fry them in a little oil;
delicious served with sour cream;
Broth is also suitable for this recipe instead of water. Can be cooked with the addition of Maggi cubes;
To make the gravy thicker, add a little flour when frying the ingredients;
carrots give not only a special flavor, but also a beautiful color;
Cumin and paprika are very suitable as spices;
if you like a sour taste, you can sprinkle the dish with lemon juice;
The neck or shoulder blade is best. The dish will become even more tender if you use veal. Remember: the lighter the color of the meat, the younger it is;
if the meat is quite tough, then you first need to boil it, and then proceed to the main processing.

Now you know everything about how to cook beef goulash. Put our tips into practice and prepare a delicious treat for the whole family. Eat for your health!

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Calories: Not specified
Cooking time: Not indicated

Hungarian beef goulash with potatoes is somewhat similar to ours. It also contains a lot of meat, onions, and potatoes, but unlike roast, goulash must contain ground paprika, and in large quantities. This aromatic seasoning gives a special taste to many Hungarian dishes - paprikash, perkelt and, of course, all sorts of variations on the theme of goulash. By the way, classic goulash is prepared not in the form of meat with gravy, but as a very thick soup, which contains potatoes, bell peppers, onions and carrots.

One of the features of meat dishes in Hungarian cuisine is leisurely cooking over low heat. Nothing should bubble or boil intensely. The longer the meat is stewed, or rather simmered, the more tender and tastier the finished dish will be. Therefore, goulash cannot be called a “standard recipe”; you cannot prepare it in a hurry. But at the same time, beef goulash with potatoes is not a complex dish; even novice cooks can handle the preparation quite well.

Ingredients:

- beef – 400 gr;
- potatoes – 7-8 pcs;
- onion – 3 pcs;
- carrots – 1 large;
- fresh sweet pepper – 2 pcs (or a handful of frozen pieces);
- ground paprika – 1.5 tbsp. l;
- vegetable oil or pork lard - 3 tbsp. l;
- water – 2 glasses;
- ground black pepper – 1 tsp;
- salt - to taste;
- any fresh herbs - for serving.

How to cook with photos step by step

Cut the beef for goulash into small portions (one bite size).

We peel three onions, quite large. In general, the more onions in the goulash, the tastier the gravy will be. Cut the onion into half rings.

Heat vegetable oil or pork lard in a deep frying pan. Add the onions and simmer for 5-6 minutes until the onions lighten.

Add beef to onion. Stir, add salt and pepper, fry the meat and onions for 5-7 minutes over medium heat until the beef is browned.

Pour ground red paprika into the meat. Stir and fry for another 2 minutes.

Pour in half a glass of water, cover the pan with a lid and simmer the meat over very low heat. Beef has different cooking times - the older the meat, the longer it will take to cook. It also matters which part of the carcass you use for goulash. The softest meat is tenderloin, the goulash from it will be ready in an hour, tougher meat needs to be stewed for about 1.5 hours. Periodically open the lid and add another half glass as the water boils away. At the end of the stew, all the water should evaporate, the meat should become soft, and the onions should turn into an almost homogeneous gravy.

When the meat is almost ready, start chopping the vegetables for the beef goulash with potatoes. Cut the carrots into circles or cut them in half lengthwise and chop them into slices.

We cut the potatoes not very finely, but not into large pieces. Potato cubes should be the same size as pieces of meat or slightly larger.

Cut fresh sweet peppers into small cubes. In winter, you can use frozen bell peppers, cut into pieces. Add pieces of bell pepper (frozen without defrosting) to the pan with goulash.

Stir and heat. Pour in the carrots. Mix everything again, cover with a lid and simmer the vegetables for 4-5 minutes over low heat.

Add potato cubes. While we do not add water, leave the potatoes to simmer with the vegetables for 5-6 minutes so that they absorb the oil and aroma of the meat.

Pour in a glass of water and taste the goulash for salt. If necessary, add some salt. Cover with a lid and simmer until the potatoes are ready. This will take from 15 to 25 minutes depending on the type of potato. The cooked potatoes should be very soft and break apart easily when pressed.

Like any meat dish, beef goulash with potatoes should sit a little before serving. Leave the finished goulash covered for 10-15 minutes. Then put it on deep plates, pour over the gravy, sprinkle with fresh herbs and serve.

You can serve goulash with sour cream or fresh vegetables, and in winter you can serve it with pickled or pickled cucumbers. Bon appetit!
Author Elena Litvinenko (Sangina)