5 different recipes for beef goulash

1. Beef goulash in Hungarian

Ingredients

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

preparation

Beef cut into medium-sized pieces with sides 3-4 cm, pepper and onion - small cubes. Garlic pass through the press.

In a deep frying pan or saucepan, heat the oil over medium heat. Fry the onion and pepper for 5-6 minutes. Add the bay leaf and garlicLeave to prepare for another 1 minute.

Put the beef to the pan with the vegetables. Sprinkle salt, black pepper, and paprika. Fry for another 5 minutes, stir constantly. After pour broth with tomato paste. Bring to the boil, cover and extinguish the fire at a minimum for 1.5-2 hours.

2. Beef stew in a Soviet

Ingredients

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

preparation

Beef slice middle pieces with sides of about 3 cm, onions - semicircles.

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

In a separate pan, melt butter and brown to brown flour. Add the tomato paste and cook for 1-1.5 minutes more. Pour 2 tablespoons of water and stir to avoid lumps remain.

Meat fold into a clean sauté pan or deep frying pan. pour tomato sauce, Remainder water, put the bay leaf, salt and pepper. Cover and simmer over medium heat for 1.5 hours.

3. Beef stew with carrots and celery

Ingredients

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

preparation

Beef cut into medium-sized pieces with sides 3-4 cm, onions, carrots and celery - small. Garlic pass through the press. Chop the greens.

Meat mix with paprika, oregano, cumin and salt. Cover with foil and store in the refrigerator for 20-30 minutes.

In a deep frying pan or saucepan, heat the oil over medium heat. Fry the onion, carrot and celery for 5-7 minutes. After add the beef, sprinkle with flour and cook until golden brown, stirring constantly.

Put the meat and the vegetables bay leaf and peppercorns. Pour wine and broth. Make sure that all the beef covered with liquid. If not, add a little water.

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

Serve with greens and garnish to your taste.

4. Beef stew with potatoes and carrots

Ingredients

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

preparation

Beef cut into small pieces with sides of about 3 cm, carrot and potatoes - large. Chop the onions.

In a deep frying pan or skillet, melt butter. Fry the onion for 3-5 minutes and season with cumin and paprika.

Beef, sprinkle with flour, salt and pepper. After a drop to the onion and cook for 2-3 minutes.

Pour broth with tomato paste, put potatoes and carrots. Stir, bring to the boil. After close the lid and cook over medium heat for 1.5-2 hours.

5. Beef stew 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 of bacon;
• 6 garlic cloves;
• 1 tablespoon vegetable oil;
• 2 tablespoons tomato paste;
• 2 tablespoons sweet paprika;
• 1 teaspoon ground cumin;
• 4 bay leaves;
• 1200 ml of water.

preparation

Beef cut into pieces with sides average approximately 4 cm bow - small. With lemon, remove the peel and grate it on a small grater. Chop the greens.

Meat season with salt and sprinkle with flour, mix well. Bacon and chop garlic with a knife or a food processor.

Heat the oil in a deep frying pan or skillet over medium heat. Put beef in one layer and Brown the for 6-8 minutes, stirring constantly. You may have to pre-divide the meat into two pieces and fry each separately. Since the flesh is cooked evenly. Put everything on a plate.

In the remaining oil in a frying pan fry the bacon with garlic 3-4 minutes. Pour tomato paste and simmer for 1-2 minutes.

Put the finished sauce beef, paprika, cumin, bay leaves, peel and pour 1 liter of boiling water. Cover and cook for 1 hour for medium heat. After adding onion, the remaining hot water and heat to keep goulash another 30 minutes.

Before serving, sprinkle greenery.