Traditional Hungarian goulash with gravy is made with beef or veal. So that’s what we want to talk about today! Formally, this is a thick soup, but rather a hearty meat dish. It can be served on its own or with a side dish. Catch the best beef goulash recipes!
1. Classic beef goulash with gravy
A basic recipe with tomato sauce – and nothing more.
You will need: 500 g beef, 500 ml water, 1 onion, 2 tbsp. tomato paste, 2 tbsp. vegetable oil, 1 tbsp. flour, 1 bay leaf, salt, pepper.
Cooking: Cut the beef into large cubes and lightly fry until golden brown. Add finely chopped onion to it and fry all together for 5 minutes over medium heat. Sprinkle with flour and spices, mix, and after a couple of minutes add tomato paste. Pour water into the goulash, add bay leaf and simmer for an hour and a half over low heat.
2. Beef goulash with potatoes
You definitely don’t need a side dish for this recipe.
You will need: 500 g beef, 500 g potatoes, 200 g carrots, 150 g tomatoes, 1 onion, 1 pepper, spices.
Cooking: Finely chop the onion and fry until golden. Add pieces of meat in spices and fry over high heat. After that, add a little water and simmer for about an hour under the lid. Add the rest of the vegetables, except potatoes, a fraction of boiling water, and simmer for another 15 minutes. At the very end, lay the potatoes and leave the goulash on the fire until it is ready.
3. Beef goulash with sour cream sauce
Add tomato paste as desired or for color.
You will need: 1 kg of beef, 2 onions, 350 g of 15% sour cream, spices.
Cooking: Cut the meat into small cubes and fry. Add onion half rings there, put everything in a saucepan and season with spices. Add about 150 ml of water and stew the beef under the lid for 30-40 minutes. Add sour cream, mix and leave to stew for another 10-15 minutes.
4. Beef goulash with creamy gravy
We recommend taking fatter cream – from 15-20%.
You will need: 700 g beef, 1 onion, 1 tbsp. flour, 1 tsp tomato paste, paprika, spices, 200 ml of cream.
Cooking: Coarsely chop the beef and fry until golden brown. Add chopped onion to it, and after a couple of minutes – flour and spices, and mix everything well. Heat the cream and dilute the tomato paste in them, pour the meat and carcasses over low heat until the goulash is ready.
5. Beef goulash with beer sauce
Normal light beer is better here.
You will need: 500 g beef, 1 onion, 1 carrot, 2 tbsp. sour cream, 1 tbsp. tomato paste, 100 ml of beer, peppercorns, lava leaf, spices and herbs.
Cooking: Coarsely chop and fry the onion, add meat to it and continue to fry until half cooked. Then add carrots with spices, pour in beer, mix, and leave to stew under the lid for half an hour over low heat. Add sour cream, tomato paste and, if necessary, water, and continue to simmer until the meat is completely soft.
6. Beef goulash with buckwheat
If you add cereal while still cooking, it turns out much tastier than cooking the side dish separately.
You will need: 500 g beef, 150 g buckwheat, 1 onion, 1 carrot, 400 ml water, 1 tbsp. tomato paste, spices.
Cooking: Coarsely chop the meat and fry it over high heat for about 5 minutes. Add chopped vegetables to the same place, and continue to fry for another 10 minutes.
Then add tomato paste and half of the water, simmer for about half an hour, season and pour in the washed buckwheat. Pour in the remaining water and cook the goulash under the lid until the cereal is ready. More water can be added as needed.
7. Beef goulash with mushrooms
Be sure to experiment not only with tomato paste, but also with different tomato sauces.
You will need: 700 g beef, 300 g mushrooms, 1 onion, 3 tbsp. tomato paste (or 100 ml tomato sauce), 1 tbsp. flour, spices.
Cooking: Rinse the mushrooms, cut the largest of them, and leave the small ones whole. Fry them until the liquid evaporates. Separately, fry the meat with onions until cooked, add a spoonful of flour, spices to them, and mix. Pour in tomato paste and water just above the level of meat, add mushrooms and carcasses for about half an hour.
8. Beef goulash with wine sauce
Dry red wine goes best with beef goulash!
You will need: 600 g beef, 1 onion, 1 carrot, 1 pepper, 500 ml water, 200 ml wine, 2 tbsp. tomato paste, spices.
Cooking: Coarsely chop and fry the meat, and put in a pan. Pour wine into the same pan, boil for a minute, and pour over the meat. Fry the vegetables, add them there, and fill everything with water with spices and tomato paste. Simmer over low heat until beef is done, adding water occasionally.
9. Beef goulash with prunes
Stewed red meat is ideally combined with a piquant aftertaste of prunes.
You will need: 700 g beef, 1 onion, 100 g prunes, 500 ml water, 2 tbsp. tomato paste, 1 tbsp. flour, paprika, chili flakes, spices.
Cooking: Fry the meat with onions, add flour and spices, and mix everything well. Pour in water with tomato paste and simmer for about an hour on minimal heat, adding boiling water as it evaporates. Soak the prunes in advance, arbitrarily cut and add to the goulash. Extinguish everything together with him for about 20 minutes.
10. Beef goulash with pickles
Although the recipe seems eccentric, it is actually a very popular option!
You will need: 500 g beef, 1 carrot, 1 onion, 2 pickles, 2 tbsp. tomato paste, spices.
Cooking: Cut the beef and lightly fry. Add chopped onions and grated carrots to it, and fry everything together for another 10 minutes. Pickled cucumbers are also grated on a coarse grater or cut into strips. Put them to the meat with tomato paste and spices, mix, pour a glass of water and stew under the lid for about 40 minutes.
11. Beef goulash with celery
Adjika or a sauce similar to it is ideal here.
You will need: 1 kg of beef, 2 onions, garlic, 1 celery root, 1 stalk of celery, 1 carrot, spices, 100 ml of tomato sauce.
Cooking: Cut the beef into pieces and fry. Chop the onion and celery stalk, grate the root on a coarse grater, and cut the carrot into cubes. Add all the vegetables to the meat, pour in a little water and simmer under the lid for 20 minutes. Add tomato sauce, spices and more water, if necessary, and continue cooking for another half hour. At the very end, season the goulash with crushed garlic.
12. Beef goulash with gravy and herbs
Take plenty of fragrant greens – dill, cilantro, basil or even mint.
You will need: 450 g beef, 1 onion, garlic, 1 carrot, 1 pepper, 1 tbsp. flour, 2 tbsp. tomato paste, 1 tsp sugar, 1-2 bunches of herbs, spices.
Cooking: Grind the greens in a blender and mix it with tomato paste, sugar, spices and a glass of water. Coarsely chop the beef and fry with onion half rings. Add the rest of the vegetables there, simmer for 10 minutes, and sprinkle with flour. Pour the sauce over the beef and simmer over low heat for about an hour.
13. Beef goulash in the oven
We recommend using clay pots, after which the beef melts in your mouth.
You will need: 750 g beef, 1 carrot, 2 onions, spices, 1 glass of water, 2 tbsp. tomato paste, garlic.
Cooking: Roughly chop the meat and fry a little. Add chopped vegetables to it, season everything and simmer for another 5 minutes. Put the workpiece in a pot, fill it with water or broth with tomato paste by about 3/4 of the volume, and cook in the oven for an hour and a half at 180-200 degrees.
14. Microwave Beef Goulash
Surprisingly, goulash in the microwave can be cooked in just half an hour.
You will need: 500 g beef, 1 carrot, 1 onion, 2 tbsp. tomato paste and soy sauce, garlic, spices, 500 ml of water.
Cooking: Cut the beef and vegetables, put them in a greased form and send them to the microwave for 5 minutes at maximum power. Pour the goulash with the gravy of water, tomato paste, soy sauce and spices, and cook at the same power for another 12 minutes without a lid. At the very end, add crushed garlic.
15. Beef goulash in a slow cooker
The dish is very juicy, soft and tender.
You will need: 1 kg of beef, 2 carrots, 2 onions, 3 cloves of garlic, 1 tbsp. flour, tomato paste and sour cream, 1 liter of water, spices.
Cooking: Coarsely chop the meat and lightly fry in a slow cooker on the appropriate mode. Chop the onion and carrots, add to the meat, mix and leave to fry for another 5 minutes. Add flour, spices, tomato paste, sour cream and pour everything with water. Cook for an hour and a half in the mode for stewing and add crushed garlic 10 minutes before the end.