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Beef goulash with gravy classic in a frying pan

Classic Beef Goulash with Gravy (Skillet)

Tender meat that pairs perfectly with any side! Skillet beef goulash is one of the best things you can make with a boneless cut. The meat practically falls apart into strands, giving you incredible tenderness and rich flavor — and it's hard to overstate how good beef is for you compared with other meats.

Maria

Recipe author

Beef goulash with gravy classic in a frying pan

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Composition / ingredients

Servings:

Beef

500

Water

500

Onion

Tomato sauce

Vegetable oil

Flour

Bay leaf

Ground black pepper (freshly ground)

Salt

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

Cooking method

Step 1:

How do you make classic beef goulash with gravy in a skillet? Gather your ingredients. For beef goulash with gravy you'll need: boneless beef, an onion, tomato paste or tomato sauce (optional), water, flour, a bay leaf, ground black pepper, and salt.
Step 2:

Rinse the beef, pat it dry with paper towels, and cut it into medium cubes.
Step 3:

Peel the onion and cut it into small dice.
Step 4:

Heat the vegetable oil in a deep skillet. Fry the meat over high heat, stirring, until golden brown.
Step 5:

Add the diced onion to the meat. Cook together, stirring, for about 5 minutes over medium heat.
Step 6:

Sprinkle the meat and onion with the flour, season with salt and pepper, and stir well. Cook for about 3 more minutes.
Step 7:

Add the tomato sauce to the meat and stir quickly to combine.
Step 8:

Pour in the water — a little more or less than the recipe calls for is fine, as long as it nearly covers the meat. Stir well and add the bay leaf.
Step 9:

Cover and simmer the goulash over low heat for about 1½ hours.

Goulash actually started out as a Hungarian soup — a rich, hearty broth loaded with meat and vegetables. Here, though, it's evolved: when we say "goulash" we picture this kind of meat that's first browned and then braised in gravy, served as a main course. It usually goes with boiled rice, mashed potatoes, or pasta — the most common and tastiest sides. You can use boneless pork instead of beef; in that case it needs less time, about 1 hour.
The right skillet matters — a poorly chosen pan can spoil even the best recipe.
Everyone's tolerance for salty, sweet, bitter, spicy, and sour is different, so always add spices and seasonings to your own taste. If you're using a seasoning for the first time, go easy — some, like chili pepper, are especially easy to overdo.