Goulash is like in a kindergarten in a slow cooker. Beef goulash with gravy (like in kindergarten)

I still remember how delicious it was in kindergarten for lunch, gravy in the second course. Moreover, it did not matter with what it was given - with meat or with cutlets. We children liked to dip a slice of bread in the very middle of the plate, pushing the main course to the edge. For which they often received from the teacher.

The taste of Sadikovskaya gravy haunted me for many years, until I decided to repeat this cooking masterpiece... It turned out to be very easy to find the recipe. I made a tender and very tasty homemade gravy for cutlets, just like in kindergarten. In the dining room menu, its name is sour cream sauce with tomato.

For the sauce, we need products from the list.

Melt the butter in a skillet over high heat.

Add flour. Stir the butter and flour quickly. Saute flour and butter until characteristic creamy aroma.

Add tomato puree or tomato paste.

Stir until smooth. Add some water. Cook the contents of the pan for 10 minutes. The mass should resemble a sauce. Cool it down. The resulting tomato sauce also can already be served to meat dishes as an add-on.

But our sauce for cutlets will be with sour cream. Add warm sour cream to the skillet.

Mix everything thoroughly into a homogeneous gravy. Season with salt. Add a pinch of black pepper if desired. Boil for a few more minutes.

Gravy for cutlets like in kindergarten is ready! Pour it over any main course. I choose buckwheat porridge with cutlets.

Today I'm going to make kindergarten-style beef goulash with gravy. There are a lot of goulash recipes and today I will offer you my own version.

First you need to buy the right meat. For children, it is better to buy chilled meat without veins and fat, for example, the neck or shoulder blade. It will be great if you are lucky and you 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.

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

To make beef goulash with gravy, you will need:

Beef - 600 gr;

Onion - 1 pc;

Carrots - 1 pc;

Flour - 2 tbsp;

Tomato paste - 1 tbsp;

Bay leaf;

Sunflower oil - 3 tbsp;

Recipe for making beef goulash with gravy:

1. Cut the beef into small pieces. Cubes 1 * 1 cm, can be smaller.

2. Fry the meat in sunflower oil.

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

3. Add onion.

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

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. Season to taste. Add liquid, stirring constantly, so that no lumps form.

This amount of meat required about a liter of liquid.

8. Put out another 10 minutes. Add the bay leaf 2 minutes until ready.

Our delicious goulash beef is ready!

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

You can serve as a side dish for goulash, buckwheat or. I cooked mashed potatoes today. You can prepare it like this: peel and boil potatoes in salted water. Drain the water, but not completely, leave a little liquid at the bottom. Thoroughly crush the potatoes so that there are no lumps. Add butter and hot milk, salt if necessary. Children love mashed potatoes, and if it comes with goulash ... mmm ... they'll eat everything, and even lick a plate!

The classic recipe for beef goulash with gravy is perfect for mashed potatoes, pasta and cereal dishes. The meat, if stewed for a long time, will be tender and juicy, and the thick, rich gravy will enrich the taste of any side dish. And if you have goulash left over from dinner, the next day you can prepare another side dish for it, thus, you will save time and effort on preparing the main one. Beef goulash will appeal to all meat eaters, especially men, as it is nutritious and very satisfying. Therefore, every housewife must know it in order to diversify her menu. note that step by step cooking beef goulash with gravy with photo, describes the recipe in detail and it will not be difficult for you to cook using it.

Ingredients for making beef goulash with gravy

Step-by-step preparation of beef goulash with gravy with photo

Pour the garnish with the finished goulash, while it is hot, add finely chopped fresh herbs. Bon Appetit!

Ingredients:

• Beef - 0.5 kg.
• Bulb onions - 1 pc.
• Carrots (optional) - 1 pc.
• Flour - 1 tbsp. l.
• Tomato paste - 1 tsp
• Sour cream (optional) - 1 tbsp. l.
• Bay leaf - 1 pc.
• Salt to taste.
• Vegetable oil - for frying.
• Peppercorns to taste.

Preparation:

1.cut the meat into small pieces, lightly fry (you can not fry, but immediately add a little boiling water to the meat) and stew together with onions and grated carrots in own juice over low heat, pouring a little vegetable oil.
2.Pour in a small amount of water (a glass of water for a pound of meat. Simmer until the meat is tender (that is, until soft. The meat should be slightly covered with broth. 10 minutes before the meat is ready, salt to taste, put a bay leaf (1 pc.) And If desired, 3 pieces of peppercorns. Meat is different. Therefore, the cooking time can also be different. But, as a rule, about an hour, not less (if it is beef or pork, not chicken. Readiness is checked with a knife or fork.
3.dilute in half a glass warm water 1 tsp tomato paste, 1 tbsp. l. flour and 1 tbsp. l. sour cream (without it.
4.Stir well in a glass so that there are no lumps. Stir the goulash continuously and add the mixture. The goulash will begin to thicken before our eyes. Simmer a little (5-10 minutes. The meat is ready. Only if the water has boiled away during stewing, you can add it. And if suddenly the goulash is too thick, you can dilute it with boiling water to the desired thickness.
6. Boil potatoes in water. Drain the water, but not completely, so that a little remains at the bottom. Mash the potatoes well in the broth. Only when the potatoes are well mashed, add hot milk, salt and butter to taste. With a decoction, mashed potatoes are lighter, not viscous and tastier. Bon Appetit!

Today we will consider basic recipe beef goulash with gravy. This is classic dish always relevant, because it does not bore, does not depend on fashion and does not include exotic products in its composition for an amateur. Fragrant juicy meat, stewed with vegetables, complemented by herbs and tomato dressing - a great combination that hardly anyone can refuse!

Beef goulash with gravy is a great addition to potatoes, porridge or boiled pasta... With prolonged stewing, the meat comes out very soft and appetizing, and a plentiful amount of gravy will make any side dish as juicy as possible, with a rich and pronounced taste.

Ingredients:

• beef - 500 g;
• onion - 1 pc.;
• carrots - ½ pcs.;
• flour - 1 tbsp. a spoon with a slide;
• tomato paste - 1-2 tbsp. spoons;
• fresh herbs - a small bunch;
• salt, spices - to taste;
• vegetable oil - 2-3 tbsp. spoons.

Beef goulash with gravy recipe with photo step by step

How to make goulash with gravy

Cut the pre-washed and dried beef pulp into approximately equal medium-sized pieces. We load meat preparations into a frying pan with hot vegetable oil. Stirring occasionally, keep the beef over high heat.

Supplementing meat a simple side dish, for example, buckwheat porridge, mashed potatoes, pasta, etc. Bon Appetit!

Required Ingredients:

• 500 gr. Beef. It is noteworthy that any meat is suitable for goulash, veins and fat will not spoil the dish at all. Therefore, you do not have to run around the entire market in search of veal tenderloin, and besides, the purchase will not hit your wallet;
• 1 large onion. In canteens, it is unlikely that any type of onion is used other than onion, however, if you decide to add white or red onions, the dish will not get worse;
• 1.5 tbsp flour (this is the most necessary ingredient for making the same gravy);
• 1 tbsp tomato paste (if desired, it is possible to replace with ketchup);
• 1 medium-sized carrot;
• Bay leaf;
• 1-2 l. sunflower oil(for frying);
• black peppercorns;
• salt to your liking.

Cooking process:

1. Wash the beef thoroughly and cut it into cubes or strips.
2. Wash, peel and rub the carrots on a coarse grater.
3. Finely chop the onion.
4. Pour vegetable oil into a hot frying pan, then fry the beef pieces on both sides (3 minutes each).
5. Put chopped vegetables (carrots and onions) for the meat frying, cook without a lid for about 5 minutes more.
6. Then add clean drinking water (depending on the desired thickness of the gravy from 1 to 1.5 cups, the main thing is that the meat is completely in the broth), cover and simmer for 40 minutes.
7. After half an hour, you need to put "lavrushka", a few peppercorns and salt.

The preparation for the gravy is made separately: put the tomato paste, flour and half a glass of water in a bowl. Everything is thoroughly mixed. Many housewives do not succeed in a thick and tasty sauce - white lumps simply float in the finished dish, spoiling appearance and taste properties. But the secret is simple: the flour should be mixed with a cold liquid (in our case, it is water), and only then the resulting workpiece should be poured to a boiling meat broth stirring vigorously.

When the meat has stood on the stove for about 50 minutes (therefore, it is almost ready), add the gravy mixture. Once again we mix everything and cover with a lid. We leave to simmer over low heat for about 10 minutes, it is during this time that the gravy will have time to thicken. Another little advice for lovers of this dish: so that after cooling the goulash does not become covered with a kind of film (this often happens with flour-containing sauces), you need to move a piece over the ready-made gravy butter, let it melt a little, spreading it evenly.
So, after an hour, the meat is ready. Beef goulash with gravy as in the dining room - versatile dish, because absolutely any side dish (mashed potatoes, rice or pasta) will suit it. Bon Appetit!

If you use a slow cooker, you can significantly reduce the cooking time. There is no need to stand over the device, waiting for something to burn. The smart device will turn itself off during operation and notify you with a sound signal.

Only the pulp is suitable for cooking, without films and tendons. If there are any, then it is necessary to cut them off, rinse and dry the meat and cut into portioned slices. Oil for cooking is used in a minimal amount - pieces of pulp are stewed during cooking in their own juice.

The vegetables are washed, peeled and chopped - by cutting with a sharp knife or using a food processor. While the meat is stewing, you will have time to cook the sauce itself. It is recommended to add a couple of pinches of granulated sugar to it in order to properly balance the acidity of the tomatoes.

Hungarian goulash is served with a side dish of cereals or vegetables, and if you add water when cooking, then you get a thick and rich meat soup.

The recipe for the classic goulash cooked in a slow cooker

One of the most convenient options for lunch or dinner with a family, well, you can serve it with rice or boiled potatoes.

How to cook:

How to cook goulash correctly?

Heat the oil in a deep frying pan and fry the meat over high heat for about 5 minutes. Add the onion to the meat and fry, stirring occasionally, for 5-7 minutes over medium heat. Salt and pepper the goulash, sprinkle with flour, mix well and fry for another 2-3 minutes, stirring occasionally.

Beef goulash in a slow cooker. Option 5: Beef goulash in a slow cooker with potatoes

Potatoes are taken as a side dish for the meat. The dish will come out hearty and tender. The zest of the recipe is cranberries - this original note will make the goulash more aromatic and more interesting in taste. Ingredients: How to cook Step 1: Rinse the meat. Cut into strips or cubes. Step 2: Peel and wash the onions and garlic. Chop vegetables with a knife. After peeling and washing, cut the potatoes into coarse cubes. Fill it up for now cold water in a cup. Step 3: Start cooking in the "Braise" or "Bake" mode. Pour oil into the multicooker bowl. Lay out all cold cuts... Wait ten minutes. Add vegetables. Stir, fry for another 5 minutes. Cover with tomato paste and washed cranberries. Stir. Step 4: Drain the water from the potatoes. Transfer the sticks to the bowl for frying. Top up with hot water or broth. The liquid should barely cover the tubers. Salt. Sprinkle with any ground spices - a couple of pinches. Close the lid. Cook on simmer for another 25 minutes. Sprinkle the finished meal with finely chopped fresh herbs if desired. Serve the dish right away or a little later. If the goulash has time to cool down, you can always use the "Heating" mode in your multicooker.

Beef goulash is a classic recipe. Classic beef goulash

Option 1: Classic Beef Goulash Recipe

Beef goulash is a Hungarian dish that is loved in almost all countries of Western and Eastern Europe. In Hungary, goulash is necessarily prepared from beef, juicy boneless parts are selected. Our hostesses have been familiar with this recipe for a long time; they also cook it with gravy and vegetables. Boiled rice, potatoes, pasta, cereals and cereals. Cooking does not require any special culinary skills. The main thing is to make the beef soft and tender, literally melting in your mouth. We will show you how to do this.

Ingredients:

• five hundred grams of beef;
• onion head;
• carrot floors;
• one tbsp with a slide of flour;
• two tablespoons tomato paste;
• a bunch of dill with parsley;
• three tablespoons grows oils;
• paul tea l cook salt;
• floor chayn l hammer black pepper.

Step-by-step recipe for classic beef goulash

For goulash, beef is taken necessarily without bones, only the pulp. It is desirable that there are no fat and layers.

Rinse the pulp, cut into small pieces.

We heat a deep frying pan with butter, send the chopped beef flesh to it and cook over high heat, stirring constantly. We need to appear golden crust and the juice is sealed inside.

While the beef is fried, peel and finely chop the onions. Add to the pan as soon as the beef is golden.

Quickly clean, wash and grate half of the carrots. Add to meat and onions, mix and fry for another three minutes.

Sprinkle all the ingredients in a skillet with flour and mix vigorously. Saute for another minute and add tomato paste. Stir well with a spatula.

Now we need to fill everything with water so that it covers all the ingredients. Stir and simmer for forty minutes on low heat. Close the lid.

After the specified time, we check the beef for softness, if the meat has not yet reached, mark another twenty minutes.

The pieces of beef should be tender, juicy, and melt in your mouth.

Rinse and chop the herbs, transfer to the goulash, season with spices and stir. We close the lid and mark for another five minutes.

So, the mouth-watering and aromatic goulash is ready. Serve with your favorite side dish and gravy.

Video Beef goulash "like in a garden"

Hungarian beef goulash. Classic Hungarian Beef Goulash

We’ll cook dinner today in a large saucepan with a thick bottom. You can use a cauldron or deep stewpan. I will immediately thank all the smart guys who will now scream that a traditional dish made from beef with potatoes, but without tomatoes and garlic. Do not break spears)

You can cook without tomatoes, without garlic, and even without potatoes. The result will be amazingly tasty anyway.

The classic Hungarian goulash does not involve the addition of garlic. Only paprika, red and bell pepper.

But as much hot red pepper as is eaten in Hungary, other peoples can hardly eat. This is a specific feature national cuisine... Therefore, we will follow the Hungarian recipe, but most of hot pepper replace with garlic.

What you need to make goulash:

• 1 kg. beef
• 1 kg. potatoes
• 100 g lard "fat"
• 1 bell pepper
• 1 medium carrot
• 1 large onion
• 3 medium tomatoes
• 1 glass of tomato juice
• 1 cup flour
• 1 egg
• 3 tbsp. paprika spoons
• 1 tbsp. a spoonful of ground red pepper
• 1 tbsp. spoon of cumin
• 2 bay leaves
• 2 cloves of garlic
• Salt to taste
• Greens

Preparation:

It is better to take smoked lard or Hungarian bacon. We cut it arbitrarily and send it to the cauldron heating on the stove. The fire is small and do not forget to stir.

The meat is cut into small cubes. Approximately 2 by 2 cm. The same size pieces of bell pepper. Cut the potatoes arbitrarily. Peel the tomatoes off. How this is done, I described in the recipe for beef goulash with gravy. Cut the carrots into strips or slices, as you like. Onions - in rings and half rings.

When the fat is melted and the greaves remain, you can remove them with a slotted spoon. Whoever loves, you can leave it in a cauldron.

We send meat to boiling fat. First, it will start up the juice, then the liquid will evaporate and the meat will begin to fry. Now it is necessary, constantly stirring, to let it gild from all sides.

When the pieces are already slightly fried, pour in the onions and carrots. Let it fry a little again and add the bell pepper. At this stage, salt to taste, add paprika and ground red pepper. Potatoes are poured last.

Pour in two glasses of broth or boiled water and, covering with a lid, cook for about 20 minutes. When the potatoes are cooked and you can add peeled and chopped tomatoes. Pour a glass of tomato juice there.

Add tomatoes to all dishes only after the potatoes are ready. In an acidic environment, no matter how much you boil it, it remains solid.

At the very end of cooking, finely chop the garlic cloves and herbs. You can add it directly to the kettle, or you can add it to the plates before serving.

It turns out very tasty gravy from chicken breast... It is in the gravy that the chicken breast is not dry, not crushing, but soft and juicy. And making gravy is very simple, and it won't take much time, but they will be happy delicious dinner and adults and finicky busting - kids.

We have previously published another version of the chicken fillet gravy recipe. you can also watch it.

• Chicken breast.
• 1 tbsp. l. with a heap of flour.
• Salt.
• Seasoning for meat or ground black pepper.
• Vegetable oil.
• Bay leaf.

Kindergarten-style chicken gravy - recipe with photo:

I always make the gravy when I take the chicken into pieces before putting it in the freezer. Somehow it so happened that no one wants to eat dry chicken breast in our country, but it is in it that the most useful things. The way out of this unfortunate situation was chicken gravy. By separating chicken fillet, cut into pieces of medium size.

I pour 3-4 tbsp into a frying pan. l. vegetable oil, I heat it up and only then I put the meat pieces.

While the fillet is fried over low heat, I stir in a cup (it's so convenient for me, but you can also in a bowl) flour and 2 tbsp. water must be warm water, but not hot, otherwise the flour will brew.

As soon as the fillet is lightly browned, it becomes pale yellow in color, it should not overcook and become Brown, pour the contents of the cup into the meat, stir.

I add seasonings and salt to taste, I consider bay leaf an indispensable ingredient in this unpretentious, but very delicious dish... I mix everything well.

Carcass the gravy for another 5-7 minutes over very low heat and only under the lid.

Your chicken gravy like in kindergarten, ready. Serve with mashed potatoes. buckwheat. rice. spaghetti.

Bon Appetit.

Food set for 2 servings: 2 chicken drumsticks 2 large potatoes 1 onion 1 tomato 1 carrot salt The roasting sleeve greatly facilitates the process of cooking chicken in the oven and serves as an indispensable helper.

Chicken breast gravy is very tasty. It is in the gravy that the chicken breast is not dry, not crushing, but soft and juicy. And making the gravy is very simple.

Ingredients: 1 fresh zucchini medium 4 quail eggs 200 gr. minced veal 1 head onions salt water greens Zucchini - very useful product... Many different and can be prepared from it.