Goulash soup with beef (pork) and potatoes. Beef goulash - classic and original recipes for a delicious dish How to cook potatoes with goulash

15.12.2023

Anyone who, at every opportunity, re-reads the immortal work of the Czech writer Jaroslav Hasek “The Adventures of the Good Soldier Švejk”, has come across a dish called goulash many times.

Goulash - (Hungarian gulyás) is the national dish of the Hungarians. The dish is a thick soup, a kind of meat stew - a lot of onions, paprika, potatoes, pieces of meat and such small dumplings made from "chipetke" dough - which few people add to the dish.

An amazing dish that can be prepared in as many different ways as... The culinary reformer of modern Hungarian cuisine, Károly Gundel, in the preface to his book indicated only the general principles of the goulash recipe, noting that perkölt is more onions and is stewed, tokan is less onions and paprika, and the meat is cut into strips, paprikash is a dish similar to goulash, seasoned sour cream sauce, etc.

Goulash is rarely prepared according to an exact recipe; everyone has their own subtleties and nuances of preparation. The final dish is greatly influenced by the quality and type of meat, cooking technology and, of course, paprika. Paprika is the dried and ground mature pods of a mildly hot pepper grown in Hungary and around the world. It so happens that all thick meat dishes seasoned with paprika are automatically called goulash in the world, which somewhat discredits this dish. However, there are so many cooks - only recipes.

For cooking, the so-called noble and pink paprika are used - bright red and with a pleasant spicy taste, not at all hot, as many believe. Red does not mean fiery.

Considering that all goulash recipes, although outwardly similar, are completely different, you should not complicate the preparation of this dish too much. Beef, onions, potatoes and paprika. Everything else is up to taste.

Beef Goulash. Step by step recipe

Ingredients (2 servings)

Beef 400 g
Potatoes 2-4 pcs.
Onions 2-3 pcs.
Ground sweet paprika taste
Tomato optional
Butter or a piece of bacon 30 g
Salt to taste

It is better to take young beef - the flesh of the shoulder blade or back. Although the best dish is prepared from the kidney part of the carcass. The same beef is prepared according to the recipe. Usually you can often find ready-made cuts called “goulash” in the store. Ready-made pieces, cut into 35-40 grams.
Beef, onion, potatoes and paprika
Melt the fat from the bacon in a deep saucepan. Or, alternatively, melt a small piece of butter. By and large, this is unprincipled, although many will argue with this.
Peel the onion and cut into small cubes. Place the chopped onion in the heated fat and, stirring vigorously, fry until soft.
Fry the onion until soft
Wash the beef thoroughly, removing films, bones and tendons, cut into pieces weighing 30-40 g. Lightly salt the beef pieces and sprinkle with red sweet paprika - up to 1 tsp.
The amount of paprika is to taste, but it is worth noting that sweet paprika ultimately determines the color of the finished goulash.
Sweet paprika
Add the beef to the fried onions and continue to fry for 2-3 minutes. It is often written that paprika cannot be fried. Yes that's right. paprika, especially high-quality paprika, contains a lot of sugars, which decompose and caramelize when fried in fat. But a few minutes of frying cold meat will not spoil anything. By the way, when preparing bograch, sweet paprika is boiled in rendered fat at the very beginning.
Add the beef to the fried onions and continue frying for 2-3 minutes.
Add liquid to onion and beef. Water or broth. For this amount of beef, 2 cups of liquid will be enough. The beef should be stewed over low heat, literally simmering. Cover the saucepan with a lid and simmer the beef until fully cooked, adding liquid if necessary. The cooking time of beef is a thing in itself. Sometimes good and tender beef is completely ready in 30 minutes. And sometimes 1.5 hours is not enough. One thing is important - the beef must be completely cooked.
Add liquid to onion and beef
Peel the potatoes and cut them into medium-sized cubes. It is acceptable to cut into large strips.
When the meat is ready, add the chopped potatoes. Add a little extra liquid and, if desired, tomato.
Add diced potatoes
Better is a small and very ripe tomato, peeled and seeded - only finely chopped pulp. If it’s not the season for vegetables, you can get by with 1 tsp. high quality tomato paste or 0.5 cups of tomato juice.
Add tomato if desired
Simmer until the potatoes are fully cooked. Usually potatoes are cooked for 20-25 minutes.
Simmer until potatoes are fully cooked
It is worth remembering that beef goulash is a thick soup. Considering that potatoes will absorb some of the liquid during cooking, you should add water to the desired thickness. It is ideal when the potatoes have already begun to soften slightly and partially mix with the sauce, giving an unusually tasty thickness.
I’ll also say something about the “chipette” pieces of dough. This additive is often found in original recipes. But they often write that this is a “poor” goulash, they say that dough is not added to the meat because of a well-fed life. Still, if you want, you can make dumplings. You need to knead the dough from 1 cup of flour, eggs and a pinch of salt. Roll out the dough into a layer 3-4 mm thick and cut into small squares - the result will be cubes of dough. Alternatively, you can simply pinch shapeless pea-sized pieces of dough with your fingers. Boil pieces of dough in goulash.
Place the finished dish into soup bowls and serve hot.

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.
Cook 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 onion and add it 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. These 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.

Anyone who, at every opportunity, re-reads the immortal work of the Czech writer Jaroslav Hasek “The Adventures of the Good Soldier Švejk”, has come across a dish called goulash many times.

For cooking, the so-called noble and pink paprika are used - bright red and with a pleasant spicy taste, not at all hot, as many believe. Red does not mean fiery.

Beef Goulash. Step by step recipe

Ingredients (2 servings)

Beef 400 g
Potatoes 2-4 pcs.
Onions 2-3 pcs.
Ground sweet paprika taste
Tomato optional
Butter or a piece of bacon 30 g
Salt to taste

It is better to take young beef - the flesh of the shoulder blade or back. Although the best dish is prepared from the kidney part of the carcass. The same beef is prepared according to the recipe. Usually you can often find ready-made cuts called “goulash” in the store. Ready-made pieces, cut into 35-40 grams.
Beef, onion, potatoes and paprika
Melt the fat from the bacon in a deep saucepan. Or, alternatively, melt a small piece of butter. By and large, this is unprincipled, although many will argue with this.
Peel the onion and cut into small cubes. Place the chopped onion in the heated fat and, stirring vigorously, fry until soft.
Fry the onion until soft
Wash the beef thoroughly, removing films, bones and tendons, cut into pieces weighing 30-40 g. Lightly salt the beef pieces and sprinkle with red sweet paprika - up to 1 tsp.
The amount of paprika is to taste, but it is worth noting that sweet paprika ultimately determines the color of the finished goulash.
Sweet paprika
Add the beef to the fried onions and continue to fry for 2-3 minutes. It is often written that paprika cannot be fried. Yes that's right. paprika, especially high-quality paprika, contains a lot of sugars, which decompose and caramelize when fried in fat. But a few minutes of frying cold meat will not spoil anything. By the way, when preparing bograch, sweet paprika is boiled in rendered fat at the very beginning.
Add the beef to the fried onions and continue frying for 2-3 minutes.
Add liquid to onion and beef. Water or broth. For this amount of beef, 2 cups of liquid will be enough. The beef should be stewed over low heat, literally simmering. Cover the saucepan with a lid and simmer the beef until fully cooked, adding liquid if necessary. The cooking time of beef is a thing in itself. Sometimes good and tender beef is completely ready in 30 minutes. And sometimes 1.5 hours is not enough. One thing is important - the beef must be completely cooked.
Add liquid to onion and beef
Peel the potatoes and cut them into medium-sized cubes. It is acceptable to cut into large strips.
When the meat is ready, add the chopped potatoes. Add a little extra liquid and, if desired, tomato.
Add diced potatoes
Better is a small and very ripe tomato, peeled and seeded - only finely chopped pulp. If it’s not the season for vegetables, you can get by with 1 tsp. high quality tomato paste or 0.5 cups of tomato juice.
Add tomato if desired
Simmer until the potatoes are fully cooked. Usually potatoes are cooked for 20-25 minutes.
Simmer until potatoes are fully cooked
It is worth remembering that beef goulash is a thick soup. Considering that potatoes will absorb some of the liquid during cooking, you should add water to the desired thickness. It is ideal when the potatoes have already begun to soften slightly and partially mix with the sauce, giving an unusually tasty thickness.
I’ll also say something about the “chipette” pieces of dough. This additive is often found in original recipes. But they often write that this is a “poor” goulash, they say that dough is not added to the meat because of a well-fed life. Still, if you want, you can make dumplings. You need to knead the dough from 1 cup of flour, eggs and a pinch of salt. Roll out the dough into a layer 3-4 mm thick and cut into small squares - the result will be cubes of dough. Alternatively, you can simply pinch shapeless pea-sized pieces of dough with your fingers. Boil pieces of dough in goulash.
Place the finished dish into soup bowls and serve hot.

We cook some dishes very often, without even thinking about how and where they appeared. For example, goulash. The word is familiar and familiar from childhood, so it seems that this is the same Russian dish as buckwheat porridge or cabbage soup. In fact, this dish is Hungarian.

In its original version, goulash is a thick meat soup cooked in a pot with rich red vegetables, which the dish owes to the use of a large amount of paprika. Goulash in Hungary is made mainly from pork; this is generally the favorite type of meat among Hungarians. But beef and game meat are also quite suitable for its preparation. The main difference between real Hungarian goulash and the one we are all used to is the mandatory use of a large amount of onions, paprika and pork fat for frying. And, although sweet pepper was first mentioned in Hungarian cookbooks only in the nineteenth century, nevertheless, it gained such love and popularity in this country that when it is mentioned, it is Hungarian dishes that immediately come to mind - lecho, goulash, paprikash. Try our recipe for a variation on the goulash theme. Perhaps you will like the beef goulash recipe more than others.

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 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 onions are 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!