Beef goulash with gravy classic in a frying pan

Tender meat, perfectly combined with any side dish! Beef goulash in a frying pan is the best thing that can be made from meat pulp. Meat literally breaks down into fibers, giving an extraordinary softness and richness of taste. And the benefits for the body, in comparison with other types of meat, it is difficult to overestimate.

Maria

The author of the recipe

Beef goulash with gravy classic in a frying pan

Watch the video

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Beef

500

Water

500

Onion

Tomato sauce

Vegetable oil

Flour

Bay leaf

Ground black pepper (freshly ground)

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 53 % 10 g

Fats 32 % 6 g

Carbohydrates 16 % 3 g

103 kcal

GI: 33 / 33 / 33

Step-by-step cooking

Cooking time: 2 hours

Step 1:
How to make beef goulash with gravy classic in a frying pan? Prepare the ingredients. For beef goulash with gravy, we will need: beef pulp, onion, tomato paste or tomato sauce (optional), water, flour, bay leaf, ground black pepper, salt.
Step 2:
Wash the beef, dry with paper towels and cut into medium cubes.
Step 3:
Peel the onion and cut into small cubes.
Step 4:
Heat the vegetable oil in a deep frying pan. Stir-fry the meat over high heat until golden brown.
Step 5:
Put the chopped onion in the pan with the meat. Fry together, stirring, for about 5 minutes over medium heat.
Step 6:
Sprinkle the meat with onions with flour, salt, pepper and mix thoroughly. Fry for about 3 more minutes.
Step 7:
Add tomato sauce to the meat. Mix everything quickly.
Step 8:
Pour water into the pan. It can be more or less than the amount specified in the recipe. The main thing is that it almost completely covers the meat. Mix everything thoroughly. Add bay leaf.
Step 9:
Simmer the goulash on low heat under the lid for about 1.5 hours.

In general, goulash is the first dish that came to us from Hungarian cuisine. It is a rich, hearty soup with lots of meat and vegetables.

However, it has changed in our country and when we hear the word "goulash", we imagine exactly this kind of fried meat first, and then stewed meat with gravy. We consider it a second course.

It is usually served with boiled rice, mashed potatoes or pasta. These are the most common and delicious side dishes.

Pork pulp can be used instead of beef. In this case, you need to stew the meat for less than 1 hour will be quite enough for yourself.

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).