Main Page
Festive table
Beef goulash as in kindergarten

Beef Goulash Like from Daycare

Super simple, super tasty, and fast — a little celebration any day of the week! This beef goulash, just like the one from daycare, won't take much time or effort, so even a beginner can pull it off. Serve it with any side you like — mashed potatoes or pasta are the best match.

Julia M.

Recipe author

Composition / ingredients

Servings:

Beef

500

Onion

Carrot

Tomato paste

Flour

Water

300

Vegetable oil

Salt

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 58 % 11 g

Fats 26 % 5 g

Carbohydrates 16 % 3 g

100 kcal

GI: 75 / 0 / 25

Cooking method

Step 1:

How do you make daycare-style beef goulash? Gather your ingredients. Choose boneless beef.
Step 2:

Cut the meat into small pieces. Add a little vegetable oil to a hot skillet and add the meat. Fry it for a few minutes — it will change color and start to brown a bit.
Step 3:

Prep the vegetables separately. Peel the onion and carrot and rinse them clean. Chop the onion and grate the carrot on the coarse side of a grater.
Step 4:

Add the onion and carrot to the meat in the skillet and cook everything together for about a minute, until the vegetables release their aroma.
Step 5:

In a separate cup, stir the tomato paste into cold water and add the flour. Mix until there are no flour lumps. You can adjust the amount of water either way — I like plenty of gravy, so I sometimes add even more.
Step 6:

Pour the sauce over the meat in the skillet and bring to a boil. Season with salt and spices to taste. Cover the skillet and simmer over low heat for 30–40 minutes, until the meat is tender.
Step 7:

The goulash is ready! It's the perfect thing to spoon over any side — rice, buckwheat, pasta, or mashed potatoes all work beautifully. Enjoy!

Since everyone's sense of salty, sweet, bitter, spicy, and sour is different, always add spices and seasonings to your own taste. If you're using a seasoning for the first time, remember that some are easy to overdo — chili pepper, for example.
You can swap the beef for any other meat you prefer. Just keep in mind that the cooking time, flavor, and calorie count will change. Pork and lamb tend to be fattier than beef, while chicken breast and turkey are leaner. And the cooking time depends not just on the type of meat but also on which cut you use and how young or old the meat is.
Important! The wrong skillet can ruin even the best recipe. For all the details on choosing the perfect pan for different dishes, see here.