Beef goulash with vegetables. Beef goulash - the best recipes

Aromatic and tasty beef gravy is my lifesaver when I need to prepare a tasty and satisfying dinner in a short time. The meat turns out very tender and juicy. Thanks to garlic and basil, the dish turns out to be very aromatic, with a pleasant piquant note.

To prepare the gravy, I usually use tomato sauce; tomato paste or natural tomato juice will also work. Additionally, you can add a little sour cream to the sauce to give the dish a creamy taste.

I think you will also like this simple recipe, so let me quickly tell you how to make beef gravy amazingly aromatic and tasty.

Ingredients:

• 500 g beef
• 1-2 onions
• 2 cloves garlic
• 50 ml sunflower oil
• 3 tbsp. l. tomato sauce or paste
• 1 tbsp. l. wheat flour
• 300 ml water
• sprig of fresh basil
• 0.25 tsp ground black pepper
• 0.25 tsp ground paprika
• 0.25 tsp dried thyme
• salt to taste

How to make beef gravy:

Wash the meat and dry it with napkins to remove excess water. Remove the membranes from the beef and cut it into cubes 1-1.5 centimeters wide.

Pour sunflower oil into the frying pan and let it get very hot. Then place the chopped beef in the pan. We will fry it over moderate heat until the meat acquires a golden hue. Then salt the beef and season it with spices. For flavor, add garlic, passed through a press.

Peel, wash and cut the onions into half rings.

Add onions to the fried meat.

While stirring the ingredients, continue to cook them over low heat until the onions fry and become soft. Then add wheat flour to make the beef gravy thick.

Mix the meat and vegetables with the flour until they are completely coated. After frying the ingredients a little, add tomato sauce.

Next, pour purified water into the gravy, achieving the desired consistency of the gravy. Keep in mind that the gravy will thicken as it cooks. Add finely chopped basil leaves for flavor. Simmer the gravy over low heat until the meat is tender, about 30 minutes.

Today I will cook beef goulash with gravy, just like in kindergarten. There are a lot of goulash recipes and today I will offer you my version.

First you need to buy the right meat. For children, it is better to buy chilled meat without veins and fat, such as the neck or shoulder blade. It will be great if you are lucky and buy veal. How to distinguish veal from beef? There is a pattern: the lighter the color of the meat, the younger the animal. Beef has yellow fat layers, veal has white fat layers.

So, if you have made your choice, let's get started.

To prepare beef goulash with gravy you will need:

Beef - 600 gr;

Onion - 1 piece;

Carrots - 1 piece;

Flour - 2 tbsp;

Tomato paste - 1 tbsp;

Bay leaf;

Sunflower oil - 3 tbsp;

Recipe for beef goulash with gravy:

1. Cut the beef into small pieces. Cubes 1*1 cm, smaller ones are possible.

2. Fry the meat in sunflower oil.

Meat can be different, and the time it takes to cook it may vary - if it is beef, then at least an hour. If the meat is tough, it is better to first boil it until soft, and then fry it. In this case, leave the meat broth - it will be useful for gravy.

3. Add onion.

4. Add carrots. Fry the meat with carrots and onions until the vegetables are ready.

5. Fry the flour in a dry frying pan.

6. Add flour and tomato paste to the meat. Fry for 2 minutes.

7. Add hot water or broth. Add salt to taste. Add liquid, stirring constantly to prevent lumps from forming.

This amount of meat required about a liter of liquid.

8. Simmer for another 10 minutes. 2 minutes before cooking, add bay leaf.

Our delicious beef goulash is ready!

To add some spice to our creation, you can add grated pickled cucumber 15 minutes before the end of cooking (before the flour and tomato paste). Mmm….

You can serve buckwheat or buckwheat as a side dish for goulash. I made mashed potatoes today. You can prepare it like this: peel and boil the potatoes in salted water. Drain the water, but not completely, leaving a little liquid at the bottom. Crush the potatoes thoroughly so that there are no lumps. Add butter and hot milk, add salt if required. Kids love mashed potatoes, and if it comes with goulash... mmm... they will eat it all, and even lick the plate!

Greetings, my regular readers and blog guests! Today I will cook beef goulash for lunch. And I invite everyone to join this event. I have already said that I like to prepare this dish like in a cafeteria. With gravy and mashed potatoes. But today we will look at different options.

If you happen to visit Hungary, in the city of Gyula, be sure to go to the Goulash Academy restaurant. Here visitors can taste as many as 30 varieties of national dishes. Each of these dishes has an amazing taste and intoxicating aroma.

These dishes are prepared in the open air. And the food absorbs the exquisite aromas of the local air and harmoniously selected spices. The tables are located in a picturesque garden. In such a restaurant, visitors enjoy their meal and the atmosphere that reigns here.

But let's get back to the dish. I think you understand that the better the quality of the products, the tastier the food will be. This means that our task is to carefully check that the meat is fresh and that the beef is not old. The ideal option would be the cervical or scapular part. Meat and gravy are being prepared. It can be made with mushrooms or vegetables and always with tomatoes or tomato paste.

We have already considered several options. Today we will look at recipes only made from beef. But I want to warn you right away: do not forget that this dish is not dietary. Its calorie content is 196 kcal. per 100 gr.

Hungarians believe that goulash has healing properties. For example, it helps cope with nervous exhaustion and stress. Whether this is true or not, I cannot judge. You will have the opportunity to figure everything out on your own.

Classic recipe for beef goulash just like in the canteen

This dish will always turn out tasty and juicy. And what a smell will fill your apartment when you cook this yummy dish in the kitchen!

You can use any beef, although young veal would be preferable. It is more tender and will cook quickly. An excellent side dish for this meat would be mashed potatoes, pasta, buckwheat or vegetable salad.

If you plan to cook meat not immediately after purchase, store it in the refrigerator. Packaged to allow free air circulation.

Parchment or wrapping paper is considered the ideal packaging material. But it’s better not to store it in cellophane.

Preparation:

1. Wash the meat and dry it with a paper towel. Then cut the beef into small pieces.

2. Peel the onion and wash it. You can cut the onion to your liking. Some people like finely chopped onions, others like rings.

3. A frying pan with vegetable oil is already heating up on the stove. We send the chopped meat into it.

The juice released during frying will need to be evaporated.

When the liquid disappears and the meat is slightly browned, add the onion and fry over medium heat.

4. The onion is already becoming transparent, add a couple of spoons of ketchup and add flour. Without stopping stirring vigorously, add hot water or broth. Next, close the pan and cook the dish for about another hour over very low heat.

5. 10 minutes before removing the pan from the heat, salt the meat and season it. Then mix everything carefully again. If desired, you can add finely chopped herbs. I recommend serving this dish hot.

Beef goulash with gravy like in kindergarten

This goulash with mashed potatoes evokes the warmest and most pleasant memories for me. And although I usually make it for children, we ourselves enjoy it. The gravy is prepared without tomato paste, but with sour cream and tomatoes.

We choose the best meat for the children's table - fresh and young. You can simmer it either in a frying pan or in a slow cooker. If children don’t like garlic, you don’t have to add it.

Preparation:

1. Wash the fillet thoroughly and dry it with a paper towel. Cut into cubes with sides no larger than 3x3 cm.

2. Chop the onion into thin half rings. Chop the carrots into thin semicircles. Finely chop the garlic cloves with a knife.

3. A frying pan with vegetable oil is already heating up on the stove. Place the beef here and fry until all the liquid has evaporated. We will need another frying pan - we will fry onions and carrots on it.

4. While this is all cooking, peel the tomatoes. To do this, we cut the tops and, after dipping them in boiling water, easily remove the skin. All that remains is to soften the tomatoes into a pulp and add sour cream and half a glass of water to them.

At the end, spices, salt, pepper and garlic are added. Just before serving, decorate with herbs.

Delicious recipe for beef goulash with bell pepper in a slow cooker

If you have a Redmond multicooker or another brand, then you probably really love cooking with it. And you know how tender and aromatic the dishes turn out in it. Let's make beef goulash in it. This recipe does not require long standing at the stove.

What you will need:

• fillet - 500 gr.
• onion - 1 head
• carrots - 1 pc.
• bell pepper - 2 pcs.
• tomato - 1 pc.
• wheat flour - 2 tablespoons
• tomato paste - 1 teaspoon
• bay leaf, salt, spices, water, herbs - to taste

By the way, in a pressure cooker the cooking process will take even less time. Watch this video recipe and you can just as easily prepare a delicious second course in your slow cooker.

How to cook beef goulash so that the meat is soft

For this dish, it is better to use thick-bottomed cast iron cookware. But, if you have a modern model with a non-stick coating, that will work too. We will stew it in a cauldron. This way the meat will definitely be soft and juicy.

This is a very filling and incredibly tasty dish. It is prepared with sour cream.

If desired, there can be tomato-sour cream sauce. In this case, use tomato paste or tomatoes.

We also add beer to the gravy. Do not worry. No one will smell the alcohol. It will all disappear when boiled.

Preparation:

1. Cut the beef, washed and dried with paper napkins, into small cubes. Chop the onion into half rings. You can grate the carrots or cut them as desired.

2. Heat the frying pan over high heat. And fry the onion in vegetable oil until golden. We put it in a cauldron and flavor it with bay leaf and peppercorns.

Fry the meat until all this juice has evaporated.

4. At the end of frying, salt the beef and add cumin. And then put it in a cauldron on top of fried onions. Sprinkle remaining raw onion on top.

5. Now you need to fry the second half of the beef in a frying pan. Salt it and season with paprika. Then we also put this meat in a cauldron.

6. The final layer of carrots. In this recipe, the filling is beer (pour it into the pan). If necessary, add water.

Remember: there should not be too much liquid. It should not completely cover the ingredients, otherwise you will end up with a soup and not a main course.

6. Cover the cauldron with a lid, put it on the stove and simmer over low heat for 20 minutes. At the end, add sour cream and, stirring well, simmer the meat and sauce for another 5-7 minutes. Then remove the dish from the heat.

So the tender, soft meat in sour cream sauce is ready. Mashed potatoes will be a great side dish for it.

Recipe for beef goulash with mushrooms and vegetables

Meat prepared according to this recipe will be very tender and juicy. It just melts in your mouth. And the delicious mushroom aroma will gather all the household members in your kitchen even before the dish is ready.

You can cook in a slow cooker or in the oven. Add any vegetables to taste. For example, adding bell pepper and tomato will only benefit such a dish.

Preparation:

1. Wash the meat thoroughly and cut into small pieces. We send it to a cast iron cauldron. Fill with water, cover with a lid and place in an oven preheated to 200 degrees. Approximately 40-50 minutes

2. Meanwhile, peel the onion, wash it and cut it into thin rings. Next we switch to mushrooms. We wash them and chop them into thin slices.

3. A frying pan with vegetable oil is already heating up on the stove. Add the onion here and fry, stirring, until transparent. Then add mushrooms, salt, pepper, and spices to the onion. And mix everything carefully. We continue to simmer it all for 10-15 minutes.

4. The meat has already been stewed well in the cauldron. We take it out of the oven.

Be extremely careful: the cauldron and its contents are very hot.

5. Place the fried mushrooms here and add sour cream.

Secrets of cooking goulash

When choosing beef, follow these guidelines:

1. Buy chilled meat; nothing good will come of frozen meat.

2. Pay attention not to cut the piece. If it is fresh, it is light, but if the product is stale, it is dark.

3. The fat layer should be light. Yellow fat is a sign that the beef is not fresh.

4. The presence of foreign odors is a reason to immediately refuse the purchase.

5. To add a slight sourness to the goulash, add a couple of tomatoes when preparing it. Choose ripe, juicy fruits for this. In winter, they can be replaced with tomato paste.

6. Do you want to add aromatic notes to your dish? When stewing meat, add 100 ml of dry red wine.

7. Wheat flour is usually used as a thickener. You can replace it with cornstarch. Just before adding it, dilute the starch with cold water.

8. Exotic lovers will appreciate beef goulash with the addition of dried fruits. To do this, you can use a little dried apricots or pitted prunes.

I hope that today’s article will help even novice housewives prepare delicious goulash. Don't stop there, improve your skills and abilities. Don't forget to share recipes on social networks!

Hello! Today we will prepare the national dish of the Hungarians, which belongs to the category of thick soups. Moreover, previously it was done exclusively over a fire in large cauldrons. And the main component is meat and vegetables. Well, guess what I mean?

That's right, this is delicious goulash. Recently I already told you how to cook this, but now I’ll share with you the beef version. I know that many people do not really prefer it because of the dryness and toughness of such meat. But if you know all the secrets, you can end up with very soft pieces with gravy.

In our family, it is customary to serve this food with a side dish, such as tolchonka or pasta. I also try to put more fresh vegetables and herbs on the table.

Honestly, I don’t have any special secrets in the technology of preparing this meat dish. But still there are some nuances. So read everything to the end, I will reveal my “secrets” to you.

So, according to the first option, everything is done very, very simply. The main point is to fry fresh meat in a hot frying pan. This way, you will preserve the juiciness of each piece and stew them faster in the future.

Ingredients:

• Beef - 400 gr.;
• Onion - 1 pc.;
• Vegetable oil - 3 tbsp. spoons;
• Flour - 1 tbsp. spoon;
• Tomato paste - 2 tbsp. spoons;
• Salt, pepper - to taste.

There is nothing superfluous in the composition. You can also add carrots if you wish.

Cooking method:

1. Rinse the meat well under running water and dry. Take a large onion and peel it.

2. Now cut the fillet into medium pieces and the onion into half rings.

3. Crack the pan. Pour in vegetable oil and add meat and onions.

4. Mix everything well.

5. Then salt and pepper the mixture.

6. Fry over medium heat until the flesh changes color.

7. Then turn up the heat a little and simmer until all the liquid has evaporated.

8. Turn on high heat and fry the meat until golden brown. But watch the onions so they don't burn.

10. Stir the mixture and heat well for 2 minutes.

11. Pour 1.5 cups of clean and cold water into a saucepan. Bring to a boil, stirring the contents occasionally.

12. Let everything boil for 10-12 minutes.

13. Taste the liquid, add salt if necessary. You can also add bay leaves and fresh chopped herbs. Cover everything with a lid and turn off the heat. Let the dish brew and then serve with any side dish or vegetable salad.

How to cook goulash with gravy like in a cafeteria

And now I’ll tell you a very terrible secret). In order to get the food according to USSR standards, you need to add vodka. And don’t be afraid, it won’t give any aftertaste, but it will soften the meat.

Ingredients:

• Beef - 1 kg;
• Onions - 1 pc.;
• Vegetable oil - 50 ml;
• Vodka - 50 ml;
• Paprika - 1/2 teaspoon;
• Tomato sauce - 200 gr.;
• Garlic - 1 clove;
• Bay leaf - 1 pc.;
• Salt, pepper - to taste.

Cooking method:

1. Rinse beef or veal under running water, remove excess fat and veins. Cut into cubes.

2. Peel the onion and also wash it under cold water. Cut into medium slices.

3. Take a saucepan, or better yet a cauldron, and put it on the fire. Pour in vegetable oil and add meat cubes. Fry them over high heat. Stir constantly.

4. As soon as the pieces acquire a golden hue, salt and pepper them. Add the onion, reduce the heat and fry until the onion is golden brown.

5. Now pour vodka and stir. Let everything boil for about 5 minutes. Next, fill everything with water (150 ml), cover with a lid and simmer over low heat for 45-60 minutes.

6. About 15 minutes before the dish is ready, take a clean and dry frying pan and place it on a hot stove. Add flour, stir and fry until yellow. And then dilute the flour in a small amount of water so that there are no lumps.

This is done so that the gravy turns out thick and not liquid.

7. When the meat becomes soft, add tomato paste, pour in the diluted flour and add bay leaf and paprika. Mix everything well and cover with a lid. Bring to a boil, reduce heat and simmer for another 10 minutes.

8. Turn off the heat and let it brew for a while.

Delicious recipe for goulash with prunes

Ingredients:

• Beef - 500 gr.;
• Onion - 2 pcs.;
• Carrots - 1 pc.;
• Sour prunes - 150-200 g;
• Tomato paste - 1 tbsp. spoon;
• Salt, pepper - to taste;
• Bay leaf - 2 leaves;
• Soda - 0.5 teaspoon;
• Dill, parsley - to taste;
• Sunflower oil - for frying.

Cooking method:

1. The meat needs to be washed and dried, and the veins cut off. Then cut into cubes.

Secret! To make the beef soft, pour baking soda into a plate with chopped pieces and stir. Leave to stand for 40-50 minutes.

2. While our meat component is infused, peel the carrots and cut into cubes.

3. Cut the onion into half rings.

4. Rinse the prunes well. If it is very large, then cut it into pieces.

5. Heat a frying pan with vegetable oil and fry the onions and carrots for 5 minutes. Add tomato paste and fry for another 5 minutes.

6. By this time, our meat has already infused, and it needs to be thoroughly washed under running water to remove any remaining soda. Then fry the pieces separately in a hot frying pan until golden brown.

8. 10 minutes before readiness, add prunes, salt and pepper to taste. Mix everything well and simmer for another 20 minutes. Add bay leaf and finely chopped herbs.

Cooking beef goulash like in kindergarten

And for those who loved going to kindergarten and remember how delicious the food was there, I have prepared the following video story. No extra products, and the quality depends on the large volume.

You will need: beef, onion, tomato paste, flour, salt, pepper, sunflower oil, bay leaf.

Goulash with gravy in a slow cooker

But if I’m lazy, or urgently need to prepare a hearty dinner, then I call my favorite slow cooker to help. Not only will it do everything quickly, but you also don’t have to worry about the softness of the beef, since this device stews everything with a bang.

Ingredients:

• Beef - 700 gr.;
• Onion - 2 pcs.;
• Tomato paste - 70 ml;
• Garlic - 1 clove;
• Vegetable oil;
• Water - 200 ml;
• Salt - to taste;
• Seasonings - to taste.

Cooking method:

1. First of all, prepare the fillet: rinse and cut into medium pieces.

2. Peel the onion and cut it into cubes.

3. Either chop the garlic with a knife or pass through a garlic press.

4. Place meat and onions in the multicooker bowl.

5. Now add garlic, tomato paste, salt and seasonings. Pour in vegetable oil and water.

6. Stir everything well.

8. After the time has elapsed, open the valve and release steam. Open the lid and start eating).

Step-by-step recipe for gravy with mushrooms and sour cream

This option is a ready-made solution for a complete meal. Plus meat with mushrooms is always very tasty. You can take any mushrooms to suit your taste, but you can replace the sour cream with cream.

Ingredients:

• Beef - 500 gr.;
• Fresh porcini mushrooms - 300-400 gr.;
• Dried boletus caps - 3-4 pcs.;
• Onions - 1 pc.;
• Fresh thyme - to taste;
• Sour cream - 1-2 tbsp. heaped spoons;
• Flour - 1 tbsp. spoon;
• Fresh parsley - to taste;
• Salt - to taste;
• Pepper - to taste;
• Olive oil - for frying;
• Butter - for frying.

Cooking method:

1. First of all, prepare the meat. Rinse it under running water and dry it. Cut out the veins.

2. Cut the pulp into small cubes.

3. Place the pieces into a hot frying pan with vegetable oil and fry them until browned on all sides. At this point, add your favorite seasoning.

4. Place the fried pieces into a saucepan and fill them with hot water so that it slightly covers the contents. Set the heat to medium and simmer until the meat is tender.

5. Meanwhile, start cooking mushrooms. Caps of dried mushrooms need to be soaked in boiling water, change the water and cook them for 15 minutes after boiling.

6. Clean the porcini mushrooms from dirt.

8. Fry the onion in olive oil, then add porcini mushrooms and fresh thyme, and add salt. Fry for a few minutes, and then pour in one ladle of the broth from the dried mushrooms.

9. Add the dried mushroom caps and pour the remaining mushroom broth over everything. Simmer over medium heat for 10 minutes.

10. Add stewed mushrooms to soft meat, salt and pepper the mixture. Mix well and simmer for another 10 minutes.

11. Meanwhile, take a clean cup and dissolve the flour with a little cold water. Add sour cream to this and mix well. Pour this sauce into the boiling stock. Bring to a boil and cook for 2 minutes, stirring constantly.

12. Turn off the heat and add chopped fresh herbs. Stir and pour into plates.

Bon appetit!

How to cook soft beef goulash in the oven

Ingredients:

• Beef - 700 gr.;
• Carrots - 1 pc.;
• Onion - 2 pcs.;
• Broth - 1 tbsp;
• Spices - 1 tbsp. spoon;
• Vegetable oil - for frying;
• Salt - to taste.

Cooking method:

1. Cut the meat into pieces.

2. Cut the onion into half rings.

3. Peel the carrots and cut into thin cubes.

4. Salt the meat, add spices and stir.

5. Then fry it in a frying pan for 10 minutes.

7. Place the fried foods into pots. Pour the broth into the frying pan and bring it to a boil.

8. Fill the pots 3/4 full with hot broth. Preheat the oven to 180 degrees, place our preparations and simmer for an hour.

9. Sprinkle the finished dish with fresh herbs.

Friends, that's all for today. All the recipes turned out to be simple and delicious at the same time. The main thing is not to reduce the time for stewing and do not forget about pre-frying, then the meat will be 100% soft. And don’t be lazy to prepare side dishes and salads for this meat “soup”.

Tweet

Tell VK

Pork goulash with gravy is one of the recipes for a meat dish that can be garnished with pasta or mashed potatoes. Pork goulash goes well with cereals - rice or buckwheat.

What do you think of pork goulash with gravy? Our family simply loves it, and my family often asks to cook it. I don’t mind: I always have the ingredients at home, the cooking method is incredibly simple, and the result is simply wonderful!

Many types of side dishes go with goulash. This dish looks very authentic served in bread. To do this, you need to buy small buns, cut off the flat top and remove the bread crumb. Pour the goulash into bread “plates”, add sour cream and garnish with herbs. Before serving, you can complement the treat with fresh vegetables. Try to cook, because you can’t miss such recipes!

Pork goulash with gravy: recipe with step-by-step photos

I offer you a proven classic recipe for pork goulash, loved by many. The best goulash with gravy you've ever eaten!

Ingredients:

• 500 grams of pork;
• 1 carrot;
• 1 onion;
• 2 table. spoons of wheat flour;
• vegetable oil;
• dill greens;
• ground black pepper, salt, seasonings for meat.

How to cook:

Heat a frying pan with oil over high heat.

Cut the meat into small cubes.

Transfer the pork to the pan.

Fry, stirring constantly, until a golden brown crust forms on each side of the piece.

Set the meat aside for now, and in another dry frying pan fry the flour until brown and add it to the pork.

Finely chop the onion, grate the carrots on a coarse grater, and sauté over medium heat.

When the vegetables are fried, become soft and change color, transfer them to the meat.

Pour water, add herbs, pepper.

Cover with a lid, reduce heat and simmer the goulash for one hour.

A few minutes before it’s ready, add salt and your favorite meat seasonings.

Wonderful goulash with thick gravy is ready!

Pork goulash recipe, like in kindergarten

I remember that in kindergarten goulash with pasta was one of my favorite dishes. I didn't need any persuasion to deal with him quickly. I'm sure it was the same for you. Remember the taste of childhood!

Children's diets use only lean meat, so for this recipe it is better to choose lean pork.

Ingredients:

• 600 grams of lean pork;
• 1 onion;
• 1 medium carrot;
• 1 table. a spoonful of canned tomato paste;
• 2 table. spoons of sour cream;
• 1.5 table. spoons of flour;
• 1.5 table. spoons of sunflower oil;
• 1 glass of water or broth;
• salt - to taste.

How to cook:

1. Wash the pork, dry it, remove veins and excess fat, cut into small cubes with a side of 3 cm.
2. Wash the carrots, peel and cut into strips or grate on a coarse grater.
3. Peel the onion and cut into quarter rings.
4. Place the meat in a single layer in a well-heated frying pan with vegetable oil.
5. Fry the pieces on all sides until golden brown, stirring constantly.

This way, all the juice will be sealed inside the piece, and the goulash will turn out very tasty and juicy.

1. Add carrots and onions to the pork and continue frying until the vegetables change color.
2. Add flour, stir, fry for a couple more minutes.
3. Add tomato paste and sour cream, stir.
4. Pour in hot water (you can use broth), stir until the sour cream and tomato sauce are completely dissolved.
5. Cover with a lid, bring to a boil, then reduce heat.
6. Simmer for a little over half an hour. Add salt before finishing cooking.

The pork goulash is ready just like in kindergarten. Bon appetit!

Recipe for pork goulash with gravy in a slow cooker

Prepare goulash in your kitchen assistant - a slow cooker. Its advantage is that you can simultaneously stew goulash and prepare a side dish for it, for example, steamed vegetables.

Ingredients:

• 800 grams of pork pulp;
• 1 cup broth;
• 40 grams of butter;
• 3-4 medium sized onions;
• 200 grams of tomatoes in their own juice;
• 25 ml vinegar (9%);
• 3 cloves of garlic;
• lemon;
• salt, bay leaf, ground paprika, ground pepper - to taste.

How to cook:

1. Wash the pork, dry it with paper towels and cut into cubes.
2. Peel the onion and cut into half rings.
3. Place the butter in the multicooker bowl and turn on the “Frying” program.
4. Place the onion in a bowl and fry it until golden brown.
5. Pour in the vinegar and continue frying the onions until it evaporates.
6. Squeeze the garlic through a press.
7. Chop the tomatoes: finely chop or crush with a fork.
8. Add spices (pepper, paprika, bay leaf, garlic) and stir.
9. Place the pork and tomatoes into a bowl, add salt and stir.
10. Switch to the “Extinguishing” program.

Pour in the broth and cook the goulash for about an hour and a half.

Pork goulash with carrots and onions - step-by-step recipe

In this recipe, instead of store-bought tomato sauce, you can use homemade one, it will only turn out better. Play with flavors by using different spices. If you, like me, love spicy meat, then add Tabasco. And if you prefer a milder taste, you can add a little Georgian adjika or a ground mixture of peppers to the dish.

Ingredients:

• pork neck – 600 grams;
• 1 medium sized carrot;
• 2 onions;
• 3 table. spoons of tomato sauce;
• Tabasco hot sauce - to taste;
• hot water;
• 2 table. spoons of sunflower oil;
• salt.

How to cook:

Wash the meat, dry with a paper towel and cut into small pieces.

Place the frying pan on the fire, after it heats up, pour in a little sunflower oil.

Increase the heat to maximum, transfer the pork to the frying pan, do not stir until it is well browned.

Peel the onions and carrots and chop them finely.

Stir the meat and fry until golden brown.

Add onion to the pan, stir and fry a little.

Add carrots, stir and fry for a few more minutes.

Add tomato paste and stir. Reduce heat to low.

Pour in hot water until it covers the meat.

Add Tabasco hot sauce if you like it spicier. Mix.

Cover the pan with a lid and leave to simmer for half an hour. 5 minutes after the end of cooking, add salt to the goulash.

This is such a delicious goulash you can make! Prepared according to this recipe, it turns out tasty, but quite spicy. If you don't like it spicy, then omit the hot sauce.

I offer you a video recipe for pork goulash with gravy

//youtu.be/SNsqpEzuHyc

Knowing the basic recipe for goulash, you can experiment with it endlessly. Add bell peppers, celery, mushrooms, pickles to it - it will turn out very tasty, I promise! Bon appetit and see you new recipes!