Goulash with flour without tomato paste. Pork goulash without tomato paste: ingredients and recipe. How to make pork goulash without flour

It is believed that goulash was once invented by Hungarian chefs in order to feed a large company with one single dish. But the food turned out to be so versatile and tasty that today it has spread all over the world.

There are a huge number of recipes that suggest stewing beef with various vegetables, mushrooms and even sweet dried fruits. To make the gravy even tastier, you can add tomato, sour cream, cream, cheese and, of course, flour as a thickener.

But to start cooking beef goulash, culinary experts advise with the choice of the "right" meat. It is preferable to take the flesh from the shoulder, hind leg or tenderloin. The meat should be of a beautiful color, without veins or other flaws.

The beef itself, unless it is the meat of a young calf, requires a long stewing, so you have to be patient and pick up dishes with a thick bottom. Everything else depends on the recipe you choose and your skill.

Beef goulash - classic recipe with video

It is always best to start with traditional cooking methods. In comprehending the secrets and secrets of goulash will help step by step recipe and video. Using the basic recipe, you can experiment with any suitable ingredients.

500 g of beef;
a couple of large onions;
vegetable oil for frying;
1 tbsp flour;
3 tbsp tomato;
a couple of bay leaves;
salt, pepper to taste;
a pinch of dry basil;
fresh herbs.

Preparation:

Cut the meat into small cubes or cubes. Heat vegetable oil in a skillet and fry the beef, stirring occasionally, until golden brown (about 5 minutes).
Cut the onion into half rings. Add to the meat and fry for another 5-6 minutes.
Sprinkle the contents of the pan with flour, lightly salt, add the tomato, bay leaves and basil. Stir, pour in about 2–2.5 cups of water or broth.
Simmer on low gas under the lid for at least 1–1.5 hours.
Add salt to taste and pepper generously about 10 minutes before the end of the process.
Add finely chopped greens to the goulash before serving.

Beef goulash in a slow cooker - recipe photo step by step

It's even easier to make delicious goulash in a slow cooker. This type of kitchen equipment is specially designed for long-term simmering of products, which is especially important in the case of beef.

1 kg of beef pulp;
1 large onion;
2 tbsp thick tomato;
the same amount of flour;
2 tbsp sour cream;
the taste is salt, pepper;
Little vegetable oil.

Preparation:

Cut the beef flesh into small pieces.

2. Select the "frying" or similar program in the technique menu. Pour in some oil and lay out the prepared meat.

3. Once the meat is lightly browned and juiced (after about 20 minutes), add the randomly chopped onion to the bowl.

4. Separately prepare the sauce by mixing the tomato paste and sour cream. Add salt and pepper. Dilute to a liquid consistency with water (about 1.5 multi-glasses).

5. After another 20 minutes, when the meat and onions are well fried, add flour, stir gently and cook for another 5-10 minutes.

6. Then pour in the tomato-sour cream sauce, throw the lavrushka into the bowl.

7. Set the "extinguishing" program for 2 hours and you can go about your business.

Beef goulash with gravy - a very tasty recipe

Traditionally, beef goulash is served with a side dish. It can be mashed potatoes, pasta, porridge. Therefore, it is very important that there is a lot of delicious gravy in the dish.

600 g of beef;
1 onion;
1 large carrot;
2 tbsp flour;
1 tbsp tomato;
salt, Bay leaf.

Preparation:

Cut the beef into cubes, no more than 1x1 cm in size. Fry them in hot vegetable oil until a small crust forms.
Coarsely grate the carrots, chop the onion as you like. Add vegetables to meat and cook for about 5-7 minutes, stirring occasionally.
Transfer all ingredients to a heavy-bottomed saucepan, add 0.5L of broth and simmer after simmering over low heat.
Using the remaining oil, actively wielding a spatula, quickly fry the flour.
Add tomato, lavrushka and broth (about 0.5 l more). Boil tomato sauce on low heat for about 10-15 minutes.
Pour over the meat and continue to simmer all together until cooked through.

How to make delicious beef goulash

Goulash looks like a thick soup, which is especially tasty to eat with some side dish. But a dish prepared according to the following recipe will fly away and just with bread.

600 g of tenderloin;
medium onion;
2 tomatoes or 2 tablespoons tomato;
0.75 ml water or broth;
pepper, salt to taste.

Preparation:

Cut the tenderloin into slices for what is called one bite. Transfer them to hot oil in a skillet and fry until the juice has evaporated.
At this point, place the onion, sliced in quarters into rings, and stir-fry for about 5 minutes, until gilded.
Peel the tomatoes, chop into cubes and add to the meat. In winter, fresh vegetables can be substituted for tomato paste or even good ketchup. Stir and cook for another 5 minutes.
Pour in hot broth or water, stir well to combine the liquid with the rest of the ingredients. Season with salt and pepper.
Screw on the heat and simmer for at least an hour, and preferably an hour and a half, until the beef becomes soft and tender.

Hungarian beef goulash

Now is the time to move on to more complex dishes. And the first will be a recipe telling how to cook a real hungarian goulash with beef and potatoes.

0.5 kg of potatoes;
2 onions;
2 carrots;
1-2 sweet peppers;
2 tbsp tomato;
3 garlic cloves;
1 kg of beef;
200 ml red wine (optional);
1 tsp each cumin, paprika, thyme, barberry;
salt pepper;
about 3 tablespoons vegetable oil.

Preparation:

Heat vegetable oil in a cauldron or thick-walled saucepan. Toss in the relatively coarsely sliced beef. Fry them on strong gas for 6-8 minutes.
Add onion half rings and finely chopped garlic. Stir, fry for 5 minutes.
Next, add coarsely grated carrots and half-rings of sweet pepper, as well as tomato paste. In summer, it is best to use fresh tomatoes. Simmer for 10 minutes.
Add all the spices listed in the recipe and simmer over medium heat for 5 minutes.
Pour in the wine (can be replaced with water, broth) and simmer under the lid for at least 15 minutes to evaporate the alcohol.
Peel the potatoes, cut them arbitrarily and throw them into the cauldron. Add about another glass of broth or water to slightly cover all the food, and simmer covered for an average of 20-25 minutes.
Season with salt and pepper, if available, add more fresh herbs and turn off after 5 minutes.

And now for real Hungarian goulash from an experienced chef. which will reveal all the features of the preparation of this dish.

This goulash resembles a legendary dish a la Beef Stroganoff in the way of preparation and even in taste. For greater similarity, you can add some mushrooms, and at the end finely grated hard cheese.

700 g of beef;
1 large onion
200 g sour cream;
2 tbsp flour;
salt and pepper.

Preparation:

Cut the beef fillet into long and thin cubes.
Throw them in a hot skillet with oil and fry until a light crust appears on the surface, and the juice that has evolved is almost completely evaporated.
Add half rings of onion and cook, stirring regularly for another five minutes.
Grind with flour, salt and pepper, stir to distribute dry ingredients evenly and transfer to sauce.
After 5-6 minutes, pour in the sour cream and simmer for no more than 5-7 minutes under the lid. Serve immediately.

Beef goulash with prunes

Prunes add beef stew an unforgettable note of piquancy. In this case, goulash is so tasty that even the most demanding gourmets will appreciate it.

600 g of beef;
1 onion;
10 pieces of pitted prunes;
2-3 tbsp. vegetable oil;
200 ml of wine to taste;
2 tbsp tomato;
the same amount of flour;
salt and pepper.

Friends, today we will cook, to the delight of all meat-eaters, beef goulash with gravy without tomato paste. Not an ordinary recipe. The thing is that in the standard modern version this dish is prepared with either tomato paste or tomatoes. In general, goulash is a Hungarian dish, in which pieces of beef or veal were stewed with smoked bacon, paprika and potatoes. The dish belongs to the category of thick soups and was originally cooked in cauldrons over a fire.

But in a modern version, the goulash recipe was modified and began to be prepared from boneless meat. Cooking takes place in two stages - first, roasting, and then stewing in gravy, in which the main ingredient is tomato sauce. In this version, this dish is often served with a side dish - potatoes, pasta, any cereals.

Today we will make a modern Hungarian dish and I am sure you will appreciate it. And I also recommend to all meat-eaters to cook.

Content

Beef goulash with gravy without tomato paste and tomatoes - a step by step recipe

Let's start with a wonderful recipe with the addition of potatoes, which will give the necessary thickness to the goulash, and the dumplings will make it more nutritious. Sweet paprika will give red color.

Ingredients:

Beef - 400g.
Potatoes - 6 pcs.
Bulb onions - 2 pcs.
Egg - 1pc.
Flour - how much an egg will take
Bulgarian pepper - 1pc.
Paprika - 2 tablespoons
Salt to taste

1. Peel the potatoes, cut them in half to cook them faster, cover them with water and put them on fire.

2. When the water boils, season with salt and cook until tender.

3. Cut the meat into small pieces.

4. Cut the onion into small pieces.

5. Coarsely cut bell pepper.

6. Heat a frying pan with vegetable oil and send the onions into it, fry until golden brown.

7. Then place a layer of meat on top of the onion.

8. Make a big fire.

Do not stir immediately, let the meat grill on one side for about 2 minutes.

After that, mix everything and fry for another 5 minutes. Reduce heat to low, add paprika, mix everything well and fry for another 1-2 minutes.

9. Take a saucepan with a thick bottom, transfer the meat to it. Pour in about half a liter of hot boiled water, salt, cover, set a low heat and simmer until half cooked.

10. When the potatoes are cooked, turn off the heat under the pan.

11. After about 30-40 minutes of stewing the meat, add the potatoes to it. Break up all the potatoes with a spoon.

Boiling potatoes will add the necessary thickness to the goulash.

12. Close the lid and simmer until the meat is cooked through.

13. While the goulash is stewing, cook the dumplings. Sift flour into a cup, season with salt. Beat in a raw egg. Knead the dough with your hands.

Knead flour as much as one egg will take. Do not add water.

Remove excess flour, and knead the dough on the table with your hands. Then put it in a bag and let it lie down.

14. When the dough has settled, prepare the dumplings. Tear off a small piece and roll into any shape.

15. When the meat is braised for about 1.5 hours, taste it. If you feel that it lacks 10 minutes until cooked, add dumplings and chopped bell peppers to it, stir. Close the lid and simmer for the remaining 10 minutes.

16. The goulash is ready. You can serve it as an independent dish or with a side dish.

Bon Appetit!

Beef goulash with gravy without tomato and tomato paste for a child

Everyone knows how difficult it is sometimes to feed a child with meat. Let's make a goulash that I think the kids will appreciate. Let's prepare almost according to the recipe for beef stroganoff, but not quite. But this is not the main thing, the main thing is that the children appreciate and ask for supplements. The recipe is simple, there is nothing superfluous in it.

Ingredients:

Beef - 500g.
Sour cream - 3-4 tbsp.
Salt to taste
Vegetable oil - for frying

1. Wash the meat and cut into pieces about 1.5x1.5cm.

2. Put a frying pan on the fire, pour vegetable oil into it, preheat it and send the chopped meat.

3. Fry it over high heat until crispy crust appears.

4. Then reduce heat to low, add salt, pour in about 250 ml. boiled water, close the lid and simmer until tender.

5. When the meat is almost ready, add sour cream,

pour in water so that it covers all the meat, stir, close the lid and simmer for another 10 minutes. Since the beef is cut into small pieces, it will cook quickly.

6. The goulash is ready. Serve any kind of pasta, any porridge or potato as a side dish. In short, everything that your child loves.

Bon Appetit!

Making beef goulash with carrot-free gravy

Here's a recipe for busy people. Very easy to prepare, with a minimum of ingredients, nevertheless it tastes very good.

Ingredients:

Beef - 500g.
Bulb onions - 2 pcs.
Bay leaf - 2 leaves
Soy sauce - 50-100 ml.
Salt - if necessary

1. Wash the meat and cut into long pieces across the grain.

2. Cut the onion into half rings.

3. Heat vegetable oil in a frying pan and fry the meat over high heat for 1 minute.

4. Pour the soy sauce into a skillet and cook, stirring occasionally, over medium heat for about 5 minutes. Add the onion, stir and cook for another 5 minutes. Pepper, cover with boiling water and simmer over low heat, covered for 1.5-2 hours.

5. Add the bay leaf 10 minutes before finishing. Try with salt, add salt if necessary.

The goulash is ready. Here's a simple recipe.

Bon Appetit!

Beef goulash without tomato paste in a slow cooker

How can it be without a multicooker. No recipe is complete without it. Sometimes it can really make cooking a lot easier. So in our case, it turns out to be very simple to cook goulash in a multicooker. Read how to do it.

Ingredients:

Beef - 1.5kg.
Carrots - 1pc.
Bulb onion - 1pc. average
Flour - 2-3 tbsp.
Sunflower oil - for frying

1. Peel and grate the carrots.

2. Cut the loop into small pieces.

3. Turn the multicooker to the "fry" mode and select the maximum temperature. Pour some sunflower oil into a bowl, toss in the chopped beef and fry for about 25 minutes.

4. Sprinkle the meat with flour, stir and fry for 10 minutes. Do not forget to stir.

5. Add chopped onions and carrots to the multicooker bowl, fry, stirring for another 5 minutes.

6. Turn off the "frying" mode, add salt and pour in boiled water so that it hides the meat by half.

7. Close the lid, select the "extinguishing" mode and time 35 minutes. After the time has passed, the goulash is ready.

8. Serve with any side dish.

Bon Appetit!

Recipe for delicious beef goulash without flour and tomato paste

A dish that can be served both the first and the second. Delicious and hearty beef goulash with potatoes. And, as always, without tomato paste. Try to cook and the result will not disappoint you.

Ingredients:

Beef - 400g.
Potatoes - 5 pcs.
Bulb onions - 2 pcs.
Carrots - 2 pcs.
Vegetable oil - 50 ml.
Salt, pepper, spices - to taste
Hot water

1. Chop the onion in any shape.

2. Grate the carrots on a coarse grater.

3. Lightly fry the onion in a skillet with vegetable oil until soft.

4. Cut the meat into small pieces and place over the onions in the pan.

5. Fry for about 2-3 minutes, without stirring over medium heat, and only then stir. Fry further over high heat until blush. Then add the grated carrots and stir. Remove from heat.

6. Transfer the meat with vegetables to a saucepan, salt and pepper, add spices. Cover with boiled hot water to coat the meat. Cover the saucepan and simmer over low heat until the meat is tender.

7. Cut the potatoes into 4 pieces, cover with water and cook until tender.

8. When the potatoes are cooked, crush a few pieces. When you feel that the meat is almost ready, add the crushed potatoes to it, as well as the halves of the whole.

Salt if necessary. Add boiled water to the desired consistency and simmer for another 10 minutes to combine the flavors.

The goulash is ready.

Bon Appetit!

How to make soft and juicy gravy goulash in a skillet

Goulash with juicy meat is easy to cook. You need to cut the beef into small pieces, fry it over high heat, add bell pepper for taste and ... In general, everything is so simple. Read below and you will see for yourself that this is actually nothing complicated.

Ingredients:

Beef - 600g.
Onions - 1pc.
Bulgarian pepper - 1pc.
Bay leaf - 2 pcs.
Salt, black pepper - to taste
Goulash seasoning - 1 sachet
Parsley to taste
Vegetable oil

1. Rinse the meat, strip from the veins and film. Cut into long pieces across the grain.

2. Heat a frying pan with vegetable oil and fry the meat over high heat until golden brown. Then reduce heat, add bay leaves, pour in 150ml. water and a little vegetable oil, close the lid and simmer over medium heat for 20-25 minutes.

3. Cut the onion into random pieces.

4. Cut the bell pepper into strips.

5. Chop the parsley.

6. After 25 minutes, remove the bay leaves from the meat, add the onion and fry everything until the onion is soft. Add bell pepper, vegetable oil and fry for another 5-7 minutes.

7. Pour in the seasoning, cover with hot water so that it covers the meat a little, stir, close the lid and simmer for 15 minutes over low heat. Then salt (if necessary. Seasoning may contain salt), pepper, add parsley, close the lid and simmer for another 5-7 minutes.

The goulash is ready.

Bon Appetit!

How to make beef goulash without tomato paste in the oven

We are already used to cooking goulash in a pan. Sometimes we cook it in a multicooker. But bake in the oven ... haven't you thought about it? It turns out that this is possible. In pots! See how to make such a dish.

That's all for me. I hope you learned how you can make goulash without tomato paste, and you will delight yourself and your loved ones with delicious food. Well, I say goodbye to you. See you new recipes.

Sincerely, Alexander

If you have not yet decided what to cook for lunch, then we recommend pork goulash.
Cooking is quick and easy. Goulash goes well with any side dish and you will have a delicious and satisfying lunch.

Ingredients

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300g pork
- one bow
- half a tablespoon flour
- 2 tbsp tomato paste
- 200ml of water
- vegetable oil for frying

Cooking goulash without sour cream

Step 1. Cut the meat into pieces. Then cut the onion into cubes.

Step 2. Pour vegetable oil into a preheated frying pan and wait for it to heat up. Put the meat in a frying pan and fry it until golden brown.

Advice In order for the meat to be softer, you need to pour in one glass of vodka. During the stewing, the alcohol will evaporate and the meat will become very tender.

Step 3. We add the onion and, with the lid closed, fry the ingredients until the onion is cooked.

Step 4. Then salt and pepper the meat. We add flour and mix everything well.

Step 5. We add tomato paste to the meat.

Step 6. Now we make a slow fire and pour in water. Mix everything again and cover the pan with a lid. We simmer the meat for about an hour and a half.

So the goulash is ready. We serve and invite the family to dinner.

Bon Appetit!

We recommend preparing pork goulash for lunch or dinner. It goes well with any side dish. But many gourmets prefer onion-free goulash. We will now tell you about this cooking recipe.

Ingredients

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500g pork
- 1 tbsp. flour
- salt
- pepper
- 2-3 tbsp. water
- Bay leaf
- any greens
- 3 tablespoons tomato paste
- vegetable oil (for frying)

Cooking goulash without onions

Step 1. Cut the meat into pieces.

Step 2. Fry the meat until golden brown.

Step 4. We add the paste (tomato) and mix again.

Step 5. Pour water into the ingredients, add the bay leaf and cover the pan with a lid. Cook over low heat for about an hour and a half.

Advice When stewing meat, acidify the gravy well. To do this, you need to put a slice of lemon or tomato.

So the goulash is ready. Add greens and serve.

Bon Appetit!

Pork goulash is tasty dish that will impress any gourmet. Goulash is suitable for lunch or dinner. It can be consumed with or without a side dish. Goulash goes well with bread or herbs.

But many people like to cook goulash without tomato paste or tomatoes. We just offer you such a recipe.
Cook for 2 hours, makes 3-4 servings

Ingredients

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500g pork meat
- 1.5-2 tbsp. flour
- one bell pepper
- two carrots
- 1 PC. Leek
- Bay leaf
- 3 tbsp. sour cream
- ground black pepper
- 4 tablespoons vegetable oil
- any spices to taste
- salt to taste
- 1.5 tbsp. water or broth

Cooking goulash without pasta

Step 1. Cut the vegetables into cubes (or cubes). Pour oil (vegetable) into a preheated frying pan and fry them for seven minutes.

Step 2. Cut the pork into pieces.

Step 3. We roll the chopped meat in flour.

Step 4. We send it to the pan with vegetables.

Step 5. Fry the ingredients for eight minutes.

Step 6. Pour in water (or broth) and bring to a boil. Then cover the pan with a lid and make a slow fire. Stew the goulash for about forty minutes.

Step 7. So, let's start making the sauce. In a separate bowl, mix sour cream and water (half a glass). Salt, pepper and add spices.

Step 8. Add the sauce to the meat, put the bay leaf and simmer for fifteen minutes.

Goulash is ready, you can serve it on the table.

Bon Appetit!

Among the many recipes for making goulash, there are recipes for preparing this dish without adding flour. Since not all gourmets prefer flour in a dish.

Pork goulash without flour is not prepared for a long time and is simple. This dish is suitable for lunch or dinner with any cereals and pasta.

Cook for 1 hour, makes 3-5 servings

Ingredients

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- 700g meat (pork)
- 30g tomato paste
- one bow
- 40g oil (vegetable)
- one carrot
- salt, spices (to taste)
- 1 tbsp. water

Making goulash without flour

Step 1. Cut the pork into medium cubes. In a preheated skillet (with oil), fry it until golden brown.

Step 2. We add chopped onions and carrots. Add tomato paste. Then pour in boiled water... Sprinkle with spices and close the pan with a lid. Simmer the ingredients over low heat for about 35 minutes.

Step 3. Meanwhile, we cook any side dish to your taste.

So, the goulash with a side dish is ready, you can start dining.

Bon Appetit!

Initially, goulash was a thick meat soup, which, as a rule, was cooked from veal and served simply with bread. Over the years, the goulash recipe has undergone changes and has become more used as a fragrant, satisfying and very tasty sauce for any side dish. At the same time, the basic principles of cooking this wonderful dish have remained unchanged and, as before, it is prepared quite simply. This delicious hot meat dish used to be cooked with absolutely no tomato paste and tasted more natural than today's tomato goulash options. Let's try and cook goulash without tomato paste. Believe me, the result will not disappoint you!

Ingredient List

beef tenderloin - 500-600 g
onions - 1 pc
tomatoes - 2 pieces
flour - 2 tbsp. spoons
water or broth - 1 / 2-1 glass
ground black pepper- taste
salt to taste
vegetable oil- for frying

Cooking method

Rinse the steamed veal pulp under running water and dry thoroughly. Cut the meat with a sharp knife into small equal pieces. Heat vegetable oil in a frying pan and add the meat pieces. Fry until golden brown. Peel and wash the onion. Chop it finely into small cubes and when the meat is well fried, add the onion to the meat. Stir and fry over low heat for 5 minutes.

Meanwhile, wash the fresh juicy tomatoes and rinse with boiling water for a couple of minutes. Peel, chop finely and place with the meat and onions. Stir and fry everything together for about 5 minutes. Sprinkle the meat with vegetables with flour and mix well. Add spices, pour in hot water or broth and stir again. Cover and simmer over very low heat, adding liquid if necessary, about 1-1.5 hours, until the meat is tender and tender. Turn off the stove, add salt and pepper to the goulash and let it stand under a tight lid for several minutes.

Goulash without tomato paste is ready!

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Goulash is a national Hungarian dish made from meat and vegetables, stewed over a fire. It can be categorized as a thick soup, but in Russia it is mainly served as a second course with a side dish. Initially, the dish was invented by shepherds, it was not for nothing that it came from the word "guiyash", which means "shepherd." Sheep breeders took with them to the pasture cuts of beef fried in spices and dried beforehand. When it was time for dinner, they threw the meat into boiling water and cooked it for a long, long time. Subsequently, the dish was modernized, they began to add vegetables, potatoes and paprika. Now in any restaurant in Hungary you can taste real Hungarian goulash.

In the national Hungarian cuisine, as a rule, beef or veal is used to prepare goulash, but the dish is no less tasty from other types of meat. The main condition is to take a fresh, not previously frozen piece of meat. When you fry it, remember two simple rules:

if you want to stew meat in your own juice, then fry it over low or medium heat;
if you want to get meat with an appetizing crust and juice inside a piece, then fry it over high heat.

Whatever spices you like, try to be sure to add paprika to pork goulash - it will give a unique unique taste to the dish, bright color and aroma, as well as contribute to the thickening of the goulash even without adding flour. How coarsely or finely chopped vegetables is entirely up to your taste. However, when choosing a cutting method, do not forget that it affects the overall appearance dishes.

It is better to cook in a cast iron pot with thick sides and bottom. If you do not have such kitchen utensils, do not despair - you can also use a simple frying pan. The main thing is that it is not too thin, otherwise the goulash may simply burn.

A delicious, rich, rather thick goulash is obtained according to this recipe. It is prepared from pork - it is it that turns out to be the most tender, but do not forget that you need to take only fresh meat. For goulash, the meat is not beaten off, but if necessary, you can do it - it will not harm the taste, rather the opposite. This recipe is distinguished by a separate cooking of meat in a saucepan with the addition of tomato paste and spices. Thus, it turns out to be more like a soup, while not losing its taste.

If we talk about spices, then there are no specific recommendations - you can use any of those troughs you like. Note, however, that cumin, coriander, basil, hops-suneli, paprika (preferably sweet), marjoram, bay leaf and classic black pepper (you can use both ground and peas) are best for this dish.

You will need:

pork - 650 gr.;
onions - 1-2 pcs.;
wheat flour - 3 tbsp. l .;
tomato paste - 1 tbsp l .;
sunflower oil for frying;
garlic to taste;
spices to taste;
salt to taste.

Cooking steps:

1. Traditionally, goulash preparation begins with meat. First, wash it well in very water, then wipe it dry. Then cut it into medium-sized pieces.

2. Remove the husk from the onion and cut it into pieces you are accustomed to - someone prefers small, and someone, on the contrary, larger.

3. Heat a cast iron skillet well over a fire with a little vegetable oil. Fry the meat on it over medium heat for about 10 minutes, stirring constantly.

4. Add the onion to the meat and continue to fry, stirring constantly.

5. At the same time, place a pot of water on the stove and bring to a boil.

6. Transfer the meat and onions to boiling water. Send the tomato paste, seasoning of your choice, and salt there. Cook over low heat until the pork is cooked through.

7. Pour flour into a clean, dry frying pan and begin to fry it until golden brown. In the process, do not forget to stir it constantly so that the flour does not burn.

8. When it acquires the required shade, pour it into a deep plate, pour in some water at room temperature and add garlic squeezed through a special device. Mix everything thoroughly until a homogeneous mixture is obtained. The mass should be quite thick and without lumps.

9. Send the resulting mixture to a saucepan with meat, mix well and cook until the pork goulash thickens.

Serve with any side dish. Goulash goes well with delicate mashed potatoes, rice and buckwheat. You can also boil pasta or spaghetti. Bon Appetit!

How to cook delicious goulash in a slow cooker

It is not true that a real tasty goulash can only be obtained in the appropriate dish. Yes, it certainly plays an important role, but if you don't have it, you don't need to get upset. And this recipe is proof of that. Today you will try to cook aromatic juicy goulash in a slow cooker.

Lean pork is taken as a basis. Be sure to remove all unnecessary - film, streaks, fat - so the finished meat will come out especially tender and juicy. Soy sauce and tomato paste will add light piquancy and sourness to the dish, and the spices you choose will add an indescribable aroma. For thickening it is used Wheat flour, which is better to sift beforehand to avoid debris and the formation of lumps. Do not forget to mix everything thoroughly so that the consistency of the gravy is tender and viscous.

You will need:

pork (lean) - 400 gr.;
medium tomato - 4 pcs.;
large carrots - 1 pc .;
medium onion - 1 pc.;
wheat flour - 2-3 tbsp. l .;
soy sauce - 2 tbsp l .;
tomato paste - 1 tbsp l .;
warm water - 400 ml.;
olive oil for frying;
spices to taste;
salt to taste.

Cooking steps.

1. Rinse meat with water and wipe dry. Remove film, streaks, grease and other unnecessary items in this dish. Cut the meat into small pieces.

2. Brush the bowl of the cartoon with a silicone brush with olive oil. Put the meat in it and immediately cover with soy sauce. Stir.

3. Rinse the tomatoes and wipe dry. Remove the stalk attachment point. Cut into 4 pieces. Remove the husk from the onion and also cut into 4 parts.

4. Grind the tomatoes and onions together or separately in a blender. If you have the ability to adjust the degree of grinding, then the tomatoes should have the maximum, but the onions should turn out to be larger. Add onions and tomatoes to the meat.

5. Peel the carrots and pass through a coarse grater. Pour it into the multicooker bowl as well.

6. Put tomato paste in a separate bowl and cover with water, stir. Add seasoning, salt and flour, whisk until smooth.

7. Pour the resulting mixture over the meat and vegetables, stir and put on the "stew" program for 25 minutes.

Remember to taste the salt dishes before turning off.

Real Hungarian goulash turns out to be very rich. The added butter makes the gravy taste incredibly delicate and even slightly creamy, and the flour makes it more viscous.

It takes a long time to prepare such a dish, but believe me, it's worth it. Initially fried vegetables turn out to be more delicious than if you simply stewed them, and long simmering of meat with vegetables helps it soak in all the tastes and aromas, which makes the dish truly unique.

You will need:

pork - 500 gr.;
butter- 50 g.;
medium onion - 1 pc.;
medium carrots - 1 pc.;
medium sweet pepper - 1 pc.;
vegetable oil - 2 tbsp. l .;
flour - 1 tbsp. l .;
tomato paste - 1 tbsp l .;
water - 500 ml;
spices to taste;
salt to taste.

Cooking steps.

1. Remove the husk from the onion. Grind. Choose the size of the pieces to your liking.

2. First, peel the carrots, then grate them on a coarse grater. Wash the red pepper and pat dry. Remove from seeds (make sure nothing remains) and cut into small cubes.

3. Warm up the pan thoroughly after watering it with oil. Put onions and carrots in it and fry for about 5-7 minutes over high heat. Then add the pepper, stir everything and simmer for about 10 minutes more.

4. Wash the meat in very cold water and pat dry. Cut into portions about 2x2 centimeters.

5. Transfer the fried vegetables to a saucepan, where you will continue to cook the goulash. In the same frying pan, add a little more oil and add the meat. Fry, stirring constantly, until half cooked.

6. Then transfer it to a saucepan with vegetables and mix everything thoroughly together. Pour in water to cover the meat, stir again and leave to simmer for about an hour.

7. Dissolve flour with cold water mix everything thoroughly so that there are no lumps. Then pour this mixture to the meat, send the tomato paste and butter there. Stir, salt, add spices, mix everything again and simmer for about 20 minutes.

Serve pork goulash with bell peppers with any side dish. Don't forget fresh herbs.

This recipe is thought out to the smallest detail. Everything that is required during preparation is indicated here, including the specific amount of specific spices. This is not done in vain, because it is in this ratio that they perfectly complement each other, emphasizing the taste of meat and making the dish very fragrant.

According to the recipe, the goulash is based on pork, because it is one of the most unpretentious and quite easy to cook, but the meat must be fresh. If necessary, you can slightly beat it off. Choose fresh or frozen peas, canned peas will not work here.

Another feature of this dish is the way in which all products are chopped. They are cut quite large and, as a result, they look very bright and attractive in the finished goulash. Therefore, a dish prepared according to this recipe will easily decorate any table.

You will need:

pork - 650 gr.;
tomatoes - 300 gr.;
onions - 200 gr.;
carrots - 100 gr.;
sweet pepper - 80 gr.;
green peas - 80 gr.;
vegetable oil - 2 tbsp. l .;
wheat flour - 1.5 tbsp. l .;
tomato paste - 1.5 tbsp l .;
garlic - 2 teeth;
salt - 2 tsp;
ground black pepper - 1 tsp;
sugar - 1 tsp;
ground coriander - 0.5 tsp;
chili pepper - 0.5 tsp;
bay leaf - 2 pcs.;
water - 600 ml.

Cooking steps.

1. Rinse the meat in very cold water and wipe dry. Then cut it into small pieces.

2. Pour vegetable oil into the goulash saucepan and, when it warms up well, put the meat in the saucepan. Cook over medium heat for about 4 minutes.

3. Peel the onions, carrots and garlic. Cut the onions and carrots into quarters of rings, and pass the garlic through a press.

4. Add the onion to the meat and continue to fry, stirring constantly. Then add the garlic and mix again. Cook for a couple more minutes.

5. Add carrots, stir and cook for 3 minutes over medium heat.

6. Wash and dry the bell peppers, remove all seeds and cut into cubes.

7. Rinse and wipe off the tomatoes in the same way. Remove the stalk attachment and cut the tomato into fairly small pieces. Add tomatoes and peppers to meat and vegetables. Stir everything and cook for a couple of minutes.

8. Then add flour, tomato paste, black pepper and salt. Stir after adding each new product.

9. Add water, stir and cook on very low heat, covered for 40 minutes. Then add sugar, coriander, chili, bay leaf and green pea, mix everything again. Cook pork goulash on low heat with the lid closed for another quarter of an hour. Bon Appetit!

Cooking simple goulash without tomatoes and tomato paste

If for some reason you don't have tomatoes or tomato paste at home, you can make pork goulash with gravy according to this recipe. It will turn out to be no less tasty due to fresh vegetables and seasonings, and no less beautiful, again, thanks to all the additional ingredients.

Preparing the dish is very simple, while, thanks to a rather long stewing, it turns out to be incredibly tasty: the meat is saturated with the aroma of vegetables and spices and becomes incredibly tender. If you wish, you can replace the seasoning with the one you like.

You will need:

pork - 1 kg;
onions - 2 pcs.;
bulgarian pepper - 1 pc.;
carrots - 1 pc.;
seasoning for pork - 1 tbsp.;
flour - 1 tbsp. l .;
vegetable oil for frying;
salt to taste;
pepper to taste;
bay leaf to taste.

Cooking steps.

1. Wash the meat in very cold water and pat dry. Cut into small pieces.

2. Fry the meat in a well-heated skillet without adding oil. During the frying process, it must be stirred periodically. Cook until the meat juice has completely evaporated. When there is no liquid left, add vegetable oil and continue to fry the meat until the characteristic color appears.

3. Peel the onions and carrots. Cut the onion into half rings. Grate carrots large size... Wash the bell peppers, then pat dry. Remove all seeds and cut into cubes.

4. Add the onion, carrot and pepper to the pan with meat and stir. Then add spices to the meat and stir again, fry a little.

5. Then add 300 ml of water, stir and simmer covered for 30-40 minutes.

6. Pour flour into a glass, add water and stir everything thoroughly so that there are no lumps. When the meat and vegetables are dry, add the flour diluted with water and stir. Simmer for about 5 more minutes.

Serve tender and aromatic pork goulash with your favorite side dish, seasoned with herbs.

Therefore, it is extremely simple recipe pork goulash turns out to be delicious and very tasty. The main thing is to follow the basic rules for its preparation. Be sure to fry the meat over maximum heat, stirring constantly so that it does not burn. This is done to form a crust: it kind of clogs all the meat juice inside and prevents it from flowing out. Thus, cuts of pork or beef (you can choose the meat to your taste) are especially juicy. Salt the meat at the very end, otherwise it may become tough.

As in all previous recipes, you need to simmer goulash for a long time so that the dish is saturated with the aromas of vegetables and spices and becomes incredibly tender and tasty. But this is a passive stage of preparation, which practically does not require any of your participation.

You will need:

meat (pork or beef) - 0.5 kg;
carrots - 1 pc.;
onion - 1 pc.;
flour - 2 tbsp. l .;
vegetable oil for frying;
ground black pepper to taste;
salt to taste;
greens to taste;
seasoning to taste.

Cooking steps.

1. On initial stage wash and dry the meat. Cut it into small pieces.

2. Heat a skillet with oil over the fire and add the prepared meat to it. Grill the meat over the highest heat, stirring constantly. When it's done, remove the pan from the heat.

3. In another dry, clean frying pan, put the flour and, stirring constantly, fry until light brown. Put the finished flour with the meat and stir to touch each piece.

4. Peel the onions and carrots. Cut the onion into quarters of rings, pass the carrots through a coarse grater. Fry them together until golden brown in vegetable oil.

5. When the vegetables are cooked, add to the meat with flour, cover with water and stir - the water should hide the meat. Add herbs and black pepper, stir. Close the lid and cook on the lowest heat for about an hour.