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Thick beef sauce. beef soup

Thick beef sauce. beef soup

The most tender meat melting in your mouth with a thick fragrant gravy - hardly anyone can refuse such a combination! Traditional goulash belongs to the national Hungarian cuisine, where it is served as a thick soup of beef pieces stewed with smoked bacon, carrots, potatoes, onions and paprika. By frying meat with bacon and flour, the dish turns out to be fragrant, very rich and fatty.

About the recipe for beef goulash with gravy

About beef goulash with gravy (a recipe with a photo is attached with details), it is not at all necessary to know the details in order to love and cook often. And yet it is curious that in different parts of the world goulash is prepared differently and is mainly served not as a soup, but as a second meat course in a rich sauce. The beef turns out very fragrant and tender, and the thick gravy goes well with all kinds of side dishes, in particular with rice and mashed potatoes.

For cooking, beef tenderloin or young veal is suitable, with a minimum amount of veins and muscle tissue. Instead of tomato paste, you can put fresh tomatoes in the gravy and add roasted bell peppers and celery to enhance the flavor. In a word, the taste of the dish can be safely adjusted, for example, add your favorite spices or put a couple of pinches of sugar if you want to remove the sourness of tomato paste. Greens for serving should not be spared, finely chopped parsley, dill, green onions, cilantro or basil will only enhance the taste of goulash, make the dish brighter and more vitamin.

Ingredients

beef 500 g
onion 2 pcs.
carrots 0.5 pcs.
vegetable oil 2 tbsp. l.
wheat flour 2.5 tbsp. l.
salt 1.5 tsp
dried basil 2 chips
a mixture of ground peppers 2 chips.
water 3 tbsp.
bay leaf 1 pc.
tomato paste 2 tbsp. l.
fresh dill 1 tbsp. l.

Recipe for beef goulash with gravy

Chop the onion into thin half rings, cut the carrot into a medium cube. We wash the meat in cold water and be sure to dry it with a paper towel so that no moisture remains on the surface, which prevents the formation of a beautiful golden crust. We remove all the veins, if any, and then cut the beef into a medium cube - the standard size for goulash is 3x3 cm or 4x4 cm, the weight of each piece is about 30 grams. If cut larger, the meat will stew for too long, and if it is cut too small, then its taste will not be so pronounced in the gravy.
Heat up a deep frying pan and add 2 tbsp. l. vegetable oil and put the beef in it. Fry the meat for strong fire without a lid for 3-5 minutes on each side - this method of quick frying will allow you to “seal” all the valuable juices inside, the crust will grab and become ruddy, which will make the goulash tender and juicy. Do not add salt during cooking!
In the same pan where the beef was fried, sauté the onion for 2-3 minutes - it will absorb the aroma and taste of the meat juice that remains from frying. As soon as the onion becomes soft, add wheat flour to the pan, mix quickly. The toasted flour will give the goulash a nice smoky flavor and also make the gravy thicker and richer.
Reduce the heat to low and continue to fry for another 2-3 minutes - the flour should become light caramel in color, acquire a sweet nutty flavor. Put the fried beef in the pan with the onions.
Pour cold water - it should completely cover the contents of the pan. Add salt, a mixture of ground peppers, bay leaf and basil. Stir, bring to a boil and cover the pan with a lid. Stew the beef at a low boil for 30 minutes, not forgetting to stir from time to time with a wooden spatula.
Add carrots, previously diced, mix again and simmer for another 30 minutes - during this time, carrots and meat will reach full readiness. The goulash should flake easily when pressed with a fork. If the beef is "old" and tough, the stewing time should be increased. The water will evaporate during cooking, it can be added if necessary.
At the end of cooking, add tomato paste and finely chopped dill. Stir and simmer for no more than 5 minutes - if the gravy is overcooked, the tomato paste may lose its color.
The result should be a soft and fragrant goulash with a thick gravy. The onion will completely dissolve, giving off its aroma and sweetish taste to the sauce. Carrots will keep their shape perfectly and give a delicious look to the dish. Tomato paste will color the gravy in a rich color and add a slight sourness.

Serve hot beef goulash with gravy, sprinkled with finely chopped herbs. Mashed potatoes or rice are great as a side dish.

On a note:

Instead of tomato paste as a gravy for beef goulash, the recipe calls for the use of fresh tomatoes - in this case, they should be scalded with boiling water, peeled and chopped in a blender (or on a grater). Add at the end of cooking, simmer with meat for 10 minutes.
If desired, 1 clove of garlic, passed through a press, can be added to the gravy at the final stage of cooking - it will give the dish a special aroma and taste.

Beef is a dietary product, as it contains a lot of protein, little fat. Because of this, it does not always turn out to be adequately juicy and appetizing. The sauce helps fix the situation. For beef, it is most often made on the basis of cream, sour cream or olive oil, that is, fatty foods. But there are other gravy options that help reveal the taste of meat in a new way.

Cooking features

The basis of beef sauce can be cream, sour cream, base sauces, and other products. The technology for making gravy from them is not always identical. General rules does not exist. But still there are a number of points that are relevant in most cases.

The choice of sauce for beef depends on the method of its preparation. For boiled and stewed meat, a fat-based sauce is more suitable. For fried beef, which has absorbed a lot of fat, you can make a hot sauce or even sweet and sour, which is traditionally served with pork - in this situation, it will also play a positive role.
If flour is chosen to thicken the sauce, it is advisable to fry it in a dry frying pan until caramelized or even darker before use.
If you decide to make sweet and sour sauce for beef, it is better to give preference to one of its spiciest options.
AT cream sauce, which is prepared for beef, you can add mushrooms or greens - this will give the dish new shades of taste.
Beef sauce is served cold, so you need to prepare it in advance.
So that when cooling the sauce is not covered with a film, its surface is smeared with a piece of butter.

In the store you can easily find ketchups that are suitable for various types meat, including beef. But with homemade sauce, they can not be compared. Therefore, it makes sense to spend a little time preparing a fragrant seasoning with your own hands.

Creamy sour cream sauce for beef

sour cream - 40 ml;
butter - 50 g;
flour - 30 g;
milk, cream or broth - 0.2 l;
salt - to taste.

Cooking method:

Fry the flour in a dry frying pan until brown.
Cut a piece of butter into 5 parts, set aside one part and leave for a while to soften the butter. Put the rest of the pieces in the pan and melt.
Pour the fried flour into the melted butter and fry it a little.
Pour milk or cream in a thin stream. Beat the contents of the pan at this time with a whisk so that there are no lumps. Dairy products can be replaced with meat broth - the taste of the sauce in this case will be different, but no less harmonious.
Salt the sauce and cook until it is thick enough.
Add sour cream and softened butter, mix thoroughly and remove sauce from heat.

After that, the sauce is left to cool. It pairs well with beef, no matter how it's cooked, but pairs especially well with stews.

Creamy herb sauce

flour - 50 g;
butter - 150 g;
milk or cream - 0.5 l;
parsley - 50 g;
fresh tarragon - 30 g;
salt - to taste.

Cooking method:

Toast the flour in a dry frying pan.
Enter milk or cream, beat to obtain a mass without lumps, cook, adding salt, until thick.
Wash greens and dry. Finely chop with a knife or chop with a blender.
Mix greens with softened butter. In order for this product to acquire the desired softness, it is necessary to get it out of the refrigerator in advance.
Combine green butter with white sauce made from flour and milk. Mix thoroughly and chill. For a smoother consistency, you can use a blender or mixer.

The sauce is suitable for any kind of beef, including a steak from it. If desired, seasonings can be added to it, focusing on your taste. In particular, nutmeg, black pepper are suitable.

Egg sauce for beef

beef broth - 0.3 l;
flour - 20 g;
egg yolk - 1 pc.;
butter - 40 g;
salt, black ground pepper - to taste.

Cooking method:

Melt half of the butter indicated in the recipe, leave the rest to soften.
Pour the flour into the melted butter, fry it until caramelized.
Pour in the broth while whisking.
When the sauce thickens, pour off about half a glass, let it cool slightly.
Mix the cast broth with the yolk, beat.
Pour the mixture into the sauce and heat over low heat or in a water bath for 10 minutes.
Add salt and pepper, remaining oil, stir and remove from heat.

This delicate sauce goes well with stewed or baked beef. You can also serve it with boiled meat. For fried beef, it is better to choose a more savory option.

Spicy sauce for beef

sour cream - 150 ml;
fresh parsley - 100 g;
garlic - 2 cloves;
ground chili - 2-3 g;
turmeric - a pinch;
ground paprika - a pinch;
ground black pepper - a pinch;
salt - to taste.

Cooking method:

Wash and shake off the water from the parsley. Better yet, dry it with a paper towel.
Finely chop the greens.
Place the greens chopped with a knife into the blender container, pour it with sour cream and beat until a homogeneous consistency is obtained.
Add garlic, spices, and a little salt, passed through a press, to the mixture of products. Beat again.

This sauce is good because it cooks quickly, does not require heat treatment and subsequent cooling. Suitable for beef cooked in any way, including grilled.

Onion sauce for beef

blue onion - 0.5 kg;
sugar - 40 g;
red dry wine - 50 ml;
wine vinegar (6 percent) - 40 ml;
olive oil - 30 ml;
salt - to taste.

Cooking method:

Peel the onion and cut into small pieces.
Fry until translucent in olive oil.
Add the rest of the ingredients, stir and simmer over low heat for an hour. Stir the sauce occasionally to keep the onion from burning.

The consistency of onion sauce resembles liquid marmalade. If desired, it can be prepared in large quantities, distributed into molds and frozen. In this case, it will be possible to use it within 2 months.

Garlic sauce for beef

soy sauce- 0.2 l;
garlic - 5 cloves;
red ground pepper - 10 g;
fresh cilantro - 50 g;
sugar - 20 g;
table vinegar (9 percent) - 20 ml;
ground black pepper - 5 g;
coriander - 5 g.

Cooking method:

Grind the coriander in a coffee grinder to a powder state.
Finely chop fresh cilantro with a knife, after washing and drying it.
Chop the garlic cloves as small as possible.
Put the prepared ingredients in a blender jar, pour in the soy sauce, vinegar, spices and sugar. Turn on the device and mix the ingredients.

You don't need to salt the soy sauce. The cooked seasoning has a sharp and salty taste; it is not worth seasoning dishes with it in large quantities. This sauce goes well with grilled beef.

Sour cream sauce with tomato paste

meat broth - 0.25 l;
sour cream - 0.25 l;
tomato paste - 20 ml;
flour - 40 g;
butter - 50 g;
onions - 0.2 kg;
salt, ground black pepper, paprika - to taste.

Cooking method:

Peel and finely chop the onion.
Melt the butter and fry the vegetable pieces in it.
Add flour, fry for a couple of minutes.
Add tomato paste, continue to fry the ingredients for another 2 minutes.
Dilute sour cream with broth or water, add spices, salt.
Pour the resulting liquid into the pan with the rest of the ingredients, beat with a whisk.
Cook for another 7 minutes, stirring occasionally.

The sauce must be chilled before serving. It is universal, suitable for beef cooked according to any recipe.

Most often, beef sauce is made on the basis of milk, sour cream or broth, thickened with flour. However, there are other options. Soy sauce, oil can serve as the basis. Red hot pepper, paprika, black pepper, coriander, nutmeg are used as seasonings. You can add onions, garlic, herbs. Each beef dish has its own version of liquid seasoning.

Recently, novice cooks often turn to me with the question: how to cook beef gravy. I am happy to share this recipe, which is great for everyday diet. Despite the fact that beef is considered tough, the meat cooked according to this simple recipe is juicy and tender.

Instead of tomato paste, you can use natural tomato juice (then the amount of water should be reduced) or fresh tomatoes, chopped with a blender or meat grinder. In addition, the beef gravy recipe can be slightly diversified by adding sliced carrots and sweet peppers.

Ingredients:

chilled beef fillet 500 g

onion 2 heads

tomato paste 2-3 tbsp. l.

refined sunflower oil 5 tbsp. l.

wheat flour 2 tbsp. l. without a slide

purified cold water 400 ml

table salt1 tsp

paprika pinch

ground black pepper 0.5 tsp.

seasoning for meat (cloves, turmeric, marjoram, cumin, thyme) 1 tsp.

fresh parsley a few branches

Servings: 6 Cooking time: 45 minutes

Recipe

Step 1: Prepare the Meat

Meat for gravy is better to choose without bones, with a small content of fat. Tenderloin, hind leg meat, or shoulder blades work well. Thoroughly wash the beef fillet. Remove the film and excess fat from the meat. Cut the beef along the fibers into oblong pieces of medium size. It is not recommended to cut the meat too thinly, in this case, during frying, the beef will lose all the juices and turn out to be tough and tasteless.

Step 2: Fry the beef in sunflower oil

Pour odorless sunflower oil into a deep frying pan. Let's wait until the fat warms up well. Then put the chopped meat into it. The meat should be fried over medium heat. When the meat is fried a little and turns white, stir it with a spatula and continue to fry.

Step 3: Add spices and salt to meat

During frying, the meat will release juice. Let's wait until all the liquid in the pan has evaporated and only then salt the pieces of beef and add spices. In addition to paprika and black pepper, you can add any spices that are suitable for meat: cumin, cumin, cardamom, cinnamon, cloves, ginger, turmeric, curry, nutmeg, tarragon, or rosemary. You can also use ready-made mixtures, now they are sold everywhere.

Step 4: Cut the onion

Peel two onion heads of a medium onion. We cut each into four parts and cut into thin quarter rings.

Step 5: Add the onion to the meat

Immediately after adding spices, put chopped onions into the fried beef. Mix the ingredients and continue to fry them over low heat.

Step 6: Add flour

When the onion is a little fried, add a little sifted wheat flour. Mix all the ingredients again.

Step 7: Add Tomato Paste

Now add a few tablespoons of tomato paste. It will give the dish a pleasant color and aroma.

Step 8: Add Filtered Water

Pour the ingredients for the gravy with purified water. It should be cold or room temperature. Depending on the number of ingredients and on how thick the gravy you want to end up with, the amount of water can be changed. Stir the gravy so that the tomato juice is mixed with water until a homogeneous consistency. Cover the skillet with a lid. We will simmer the beef gravy over low heat for about 20 minutes to make the meat juicy and tender.

Differently prepared beef sauce can be a good addition to meat and vegetables or a dish on its own. It is prepared on the basis of meat or bone broth, improves the taste of the food with which it is served, and causes increased appetite.

Beef sauce served with meat and vegetables

Ingredients

Beef 4 grams Red wine 0 stack Butter 50 grams Cream 33% fat 100 milliliters shallot 2 pieces) Rosemary 3 pieces) wine vinegar 1 tbsp Thyme 1 pinch Ground black pepper 1 pinch Salt 1 tsp Bay leaf 1 piece(s)

Servings: 1
Preparation time: 2 minutes
Time for preparing: 2 minutes

Recipe for beef sauce with wine

By adding a little of this sauce to the most ordinary dishes, you will give them a piquant taste and unusual aroma. The choice of components affects the result. In classic french recipe dry red wine, herbs, specific seasonings are used, but at home you can experiment with more familiar products.

Boil beef for 1 hour in salted water. Finely chop the shallot, pour in 1 cup of the prepared broth and wine, bring to a boil. Add salt, pepper, bay leaf, rosemary and thyme. Cook the mixture over low heat until its volume is reduced by half.

Add wine vinegar and cream to the mixture and leave on fire until it is reduced by another quarter. Then pour in the butter cut into pieces. Stir sauce, remove from heat. AT ready meal add finely chopped green onions.

Hot sauce can be poured over grilled steaks. After adding the crushed garlic and chilling, you will make an excellent gravy for seafood.

How to make Beef Sauce with Potatoes

This dish is prepared in different versions and is something between a soup and a second course, but is nevertheless called a sauce. It turns out hearty, tasty, can be used for a family dinner or holiday table. To prepare it, you will need the following ingredients:

beef - 1 kg;
potatoes - 8 pcs.;
onion - 1 pc.;
tomato paste - 2 tablespoons;
sweet pepper - 1 pc.;
garlic - 3 cloves;
sunflower oil - 2 tablespoons;
greens;
salt;
ground black pepper.

Boil meat cut into small pieces for 1.5–2 hours in salted water. It should be soft, but not fall apart. The pieces need to be taken out, fried in sunflower oil until light golden brown and returned to the broth.

Peeled potatoes cut into large pieces and boil with meat, adding pepper and salt to taste and adding water so that all components are completely covered. Finely chop onion and garlic. Sweet pepper cut into half rings. You should first fry the onion in sunflower oil. When it is browned, add garlic, tomato paste, sweet pepper. Fry the mixture for 10 minutes. and pour into boiling broth.

The dish is ready when the potatoes are cooked and the broth is half boiled. The sauce can be poured hot on plates and served at the table. This option will allow you to get a meat dish instead of a traditional dressing.

The traditional beef sauce is more versatile. It can be added as desired. But if you cook it as a second course, meat and vegetables will be better soaked and acquire a special taste.

Beef is a tasty and healthy meat that contains a minimum of fat and a fairly large amount of iron. Based on it, excellent sauces are obtained, combined with most side dishes. Every housewife has her own recipe for beef gravy.

Those who have been engaged in culinary art for more than a year should not explain how important it is to observe all the subtleties of preparing this dish. Beef is a demanding product, but with a certain approach, it produces the most delicate meat pieces and a sauce with a bright rich taste.

Beef - gives a strong broth. The gravy based on it is very fragrant.

This type of meat requires a long languishing over low heat.

During the cooking process, the maximum amount of flavoring substances passes into the sauce.

Beef gravy is truly versatile. It goes well with most traditional side dishes. It can be combined with different types pasta, mashed potatoes, rice, buckwheat and other cereals, serve with stewed vegetables.

The dish will become not only tastier, but also juicy. Thanks to the versatility of the sauce, the tastes of all family members will be satisfied. You can serve different side dishes with one gravy. This will save time when people with different preferences gather at the table.

Classic beef goulash with gravy

For traditional goulash, you should choose pure beef pulp. There should be no veins or cartilage. To prepare a dish for the whole family, you need a piece weighing 500-600 grams.

The meat should be washed with cold water, soaked with paper napkins or a towel. The method of cutting should be given special attention. To make the pieces juicy, they should not be cut too small. The meat is cut across the fibers into cubes with a side of 2 cm.

We put the beef in a sufficiently heated frying pan with vegetable oil. Fry over high heat, without a lid, stirring constantly. The cubes should turn white as quickly as possible. The presence of a light shade will indicate that the meat protein has coagulated. A dense shell on the surface will keep the juice inside. The meat will end up being very tender.

During roasting, beef releases a lot of liquid. It is necessary that it all evaporate, otherwise there will be pieces of curdled scale in our gravy.

Add a finely chopped head to the fried beef onion. For this volume, you will need one large or two medium turnips. We fry everything together, still without a lid, stirring occasionally until the onion softens.

Next, add three tablespoons of tomato paste to the meat. Instead, you can use ketchup, but then at the end you should reduce the amount of spices and salt. Mix well beef and tomato paste. While they are simmering over moderate heat, prepare the gravy.

Dissolve a tablespoon of flour in half a glass of cold water. Pour the mixture into a large bowl and add two cups of liquid to it. Instead of filtered water, you can use meat broth. The flour should be dissolved in advance so that it does not form lumps.

Pour the prepared gravy over the roast. Turn up the fire to the max. Add salt and pepper to taste. Stir until the dish boils, then cover with a lid. We put on the smallest fire. Simmer for at least 1.5 hours. We leave the finished goulash turned off for another 15 minutes. The gravy will infuse, thicken, acquire a rich taste.

The main secrets of making delicious goulash are as follows:

we use fresh meat without hard films and cartilage;
so that the pieces retain their juiciness, they are pre-fried;
salt draws liquid out of the meat, so we add it only at the end;
beef is juicy when it is simmered for a long time.

We hope these tips will help you prepare a decent meal.

Beef goulash with gravy Hungarian recipe

Traditional Hungarian goulash is not a gravy, but a real soup. The dish is somewhat different from the usual first one in that it turns out to be thicker. But it is absolutely independent and does not require any additional garnish. Yes, in fact, traditional Hungarian goulash is not quite what we used to mean by this word.

To make a thick soup, large quantity water, therefore, to make the broth rich, you need to add a bone to the meat tenderloin.

It is not necessary to take only beef on the bone. You can replace it with a small amount of pulp. One good bone for the whole dish will be enough.

What you need besides beef:

bulb;
large carrots;
Bulgarian pepper;
ripe tomato;
potato;
greens;
garlic;
caraway;
red pepper;
peppercorns;
salt.

The soup is cooked in a deep bowl with a thick bottom. Here we fry all the ingredients, then simmer after adding water until cooked.

We cut the beef with a volume of half a kilogram into large pieces. Fry in a small amount of vegetable oil with the addition of two medium onions, cut into half rings. All this time the fire should be big. Stir constantly so that nothing burns.

From vegetables, we still need large carrots and three sweet bell peppers. Cut them into cubes and add to the meat. We still simmer over high heat.

Tomatoes give a special taste to the broth. You should choose ripe, fleshy, with a minimum moisture content of the fruit. If there are none, it is better to replace with canned ones. Take five large tomatoes, and peel them from the skin. To remove the skin from fresh tomatoes, they are doused with boiling water and dipped in cold water. Place the whole tomatoes on top of the meat roast, or cut them into large pieces.

Add one and a half liters hot water and a spoonful of tomato paste. As soon as the broth boils, reduce the heat to a minimum, and leave the soup to simmer under the lid for 30 minutes.

By the end of cooking, put three potato tubers, cut into cubes, 3-4 chopped garlic cloves, salt, five peas of black and allspice, a pinch of cumin, a little hot pepper.

The dish should be allowed to sweat for about half an hour. When the potatoes become soft, throw finely chopped greens into the broth and turn off the heat. Let's let the soup brew.

The taste of goulash will be very rich. You don’t have to add sour cream or mayonnaise to the dish. Thanks to potatoes and vegetables, it will be very satisfying and thick.

Kindergarten beef gravy

For this dish, a minimum of seasonings is used. It is important to properly fry the meat in order to get a delicious beef gravy.

We take a pound of pulp. Cut into not very thin slices. Fry in a pan with the addition of onions and carrots. Dice the whole onion. Grate half a carrot.

Pour about half a glass of water and simmer the meat until tender. At the very end, add salt and filling. Gravy for beef goulash is made from 200 grams of water, an incomplete tablespoon of flour, the same amount of tomato paste and sour cream. Mix everything together and pour into the meat fry.

We add fire, let the broth boil. Be sure to stir constantly so that no lumps form. When everything finally bubbles, reduce the heat and leave covered for another 10 minutes. Let's turn it off. Delicious meat sauce as in childhood is ready.

Beef gravy with mushrooms

How to cook beef gravy with mushrooms? Everything is extremely simple. This is amazing tasty dish consists of a minimum number of products.

There is one important condition. Ingredients must be selected with all responsibility, the final result depends on their quality. The recipe includes such an expensive component as cream, which is not worth saving on. We need a product of maximum fat content, at least 20%.

The total mass of beef or veal is 400-500 grams. We cut it into thin long pieces. Add half a head of onion, chopped into cubes, and fry in a small amount of olive or sunflower oil. Sprinkle with ground black pepper, put it to taste.

The meat was a little browned. Let's add mushrooms to it. They do not need to be washed, only cleaned. Take 3-4 pieces of mushrooms. Scrape off the top shell with a knife. Cut into thin plates and send to the meat.

Close the roast with a lid. We put on a small fire. Simmer until cooked through for about an hour, adding water in the process as the juice evaporates.

At the end, salt and pour cream. They should not completely cover the meat. Our amount of beef will require about a glass of dairy product.

Cream must not be boiled, otherwise it will stratify. Turn on moderate heat, constantly stir the dish. The cream will thicken, and as soon as it starts to bubble, we extinguish the stove, cover the meat with a lid and leave it for 20 minutes. We got a fragrant gravy with a delicate creamy taste, from which everyone will be delighted!

Beef goulash with sour cream

Sour cream with meat juice forms a pleasant combination. Meat stewed in fermented milk product acquires an unprecedented tenderness. Even as dense as beef becomes juicy and soft. This dish can be given to children who do not like chewing tough meat.

Take about 500 grams of beef. It does not need to be fried for a long time, it is enough to lightly simmer over high heat. Add onions as desired. Although without it, the gravy is quite decent. If we still put the onion, then fry it at the very beginning, and then add meat to it. Half a large onion will be enough for our amount of beef.

The meat was stewed, add sour cream to it. Any fat content, but preferably not less than 15%. We spread 4-5 large spoons with a slide on a roast. You can add half a glass of water. Mix well. Salt. Leave covered until done. Meat should be stirred occasionally. The gravy from sour cream is not very liquid, so we do without flour.

The amount of sour cream can be changed at your discretion. If you want more gravy, add more. During a long stew, sour cream will lose its sourness, the gravy will acquire a delicate taste.

Georgian beef goulash

Georgian cuisine is liked by those who love a thick rich taste. Her traditional dishes are prepared with a lot of spices. Cilantro or coriander is an integral part of the proposed dish, like many others from this Caucasian cuisine.

Georgian goulash is quite thick. It does not contain gravy in the traditional sense. But by adding a large number of tomatoes, the dish turns out juicy. It can improve the taste of any side dish.

Take half a kilogram of tender veal pulp. Cut into large cubes. Add the onion, chopped in half rings. In total, we need two small turnips.

Put the meat in a bowl, add salt and add 4 large spoons of adjika. Knead the mixture, leave to marinate for half an hour.

Heat up a frying pan with a little oil. We lay out the fragrant marinade and add fire. After most of the juice has evaporated, add a couple of finely chopped garlic cloves to the veal. Don't forget to keep stirring the meat.

After the garlic, add seasonings. We take one teaspoon of dried cilantro, black pepper and suneli hops. Stir the mixture again. Leave covered over low heat for 15-20 minutes.

Grind 4 tomatoes in a blender and put in a pan. We add fire. We mix. Waiting for it to boil. We decrease. Simmer with meat for another 30 minutes.

Open the lid, add hot pepper powder on the tip of a knife, add salt, leave for a couple of minutes.

At the end, we cut into cubes two multi-colored sweet peppers. We take half of each. Stew peppers with goulash for another 3-5 minutes.

At the end, we decorate with greens - dill and parsley, falling asleep in a common cauldron. Stir the dish, close, turn off the fire. Let the goulash stand for about 20 minutes before serving. When it is finally ready, you can arrange it on plates, enjoying the incomparable aroma.

Microwave beef gravy

Oddly enough, meat can be cooked in the microwave. With skillful handling, it will also turn out soft and appetizing. It will take much less time to make such a dish, because for this you do not need to fry anything separately.

We put everything at once in a microwave bowl:

500 grams of veal, cut into small pieces;
a small onion, chopped into cubes;
two tablespoons of softened butter;
two tablespoons of tomato paste;
a couple of laurel leaves.

Salt, pepper, pour a glass of water. Cover with a lid and put in the microwave. The dish is cooked at maximum power for 15 minutes.

We'll get it when the time is up. We mix and send it to the microwave again, setting a lower power, reducing it by 30% of the maximum. Let's cook for another 10 minutes. We won't open right away. Let satiate. In this way, you can quickly prepare a simple beef gravy for pasta.

We will need:

500-700 grams of meat;
large bulb;
two tomatoes;
one Bulgarian pepper;
stalk of celery;
three tablespoons of tomato paste;
two glasses of water or broth;
two cloves of garlic;
salt, pepper to taste;
vegetable oil for frying.

We cut the meat into large cubes. Turn on the frying mode on the multicooker. Pour some oil into the bottom of the bowl. We send the meat there and cook it until the color changes.

Add chopped and chopped vegetables. The pieces should not be made too small, and it is better to cut the tomatoes into large slices.

Fry again until some of the water has evaporated. Add salt, pepper, crushed garlic and tomato paste. Fill with water or broth. We stir the dish. We close the lid. We set the "Extinguishing" mode and the time is 1.5-2 hours. This method of preparation also deserves attention. Beef gravy in a slow cooker turns out to be very worthy of taste.