Beef goulash with classic gravy in a frying pan

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make classic beef goulash with gravy in a frying pan? Prepare your 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.

2. STEP 2

   

   Wash the beef, pat dry with paper towels and cut into medium cubes.

3. STEP 3

   

   Peel the onion and cut into small cubes.

4. STEP 4

   

   Heat vegetable oil in a deep frying pan. Stirring, fry the meat over high heat until golden brown.

5. STEP 5

   

   Place chopped onion in the pan with the meat. Fry together, stirring, for about 5 minutes over medium heat.

6. STEP 6

   

   Sprinkle the meat and onions with flour, salt and pepper and mix thoroughly. Fry for about 3 minutes more.

7. STEP 7

   

   Add tomato sauce to the meat. Mix everything quickly.

8. STEP 8

   

   Pour water into the pan. It may 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.

9. STEP 9

   

   Simmer the goulash over low heat, covered, for about 1.5 hours.

Comments on the recipe

natali-♥

09.09.2023

4.6

There is a recipe for beef goulash with vegetables. Great recipe.

Natalia M

09.09.2023

5

Today my daughter asked for mashed potatoes with meat for lunch. She made the mashed potatoes herself, but I prepared the classic beef goulash with gravy in a frying pan. I had a piece of fresh beef from the market; fresh meat always tastes better in my opinion). I cleaned it of veins and fat and cut it into small cubes. Immediately put it in a frying pan with heated vegetable oil. At first a lot of meat juice is released, but it quickly evaporates and the meat begins to fry. At this time I added the onion. As soon as the meat and onions were golden, I sprinkled them with flour and added boiling water, and put frozen tomato paste in it. I added salt, pepper and bay leaf at the end. All this aromatic splendor simmered until the meat was soft. The gravy thickened. My daughter and I really love such soft stewed meat and enveloping gravy. Tomato sourness perfectly complements the natural taste of meat. Thanks for the recipe!

Dmitry Mityushev

09.09.2023

4.9

The recipe is excellent. It is very simple to prepare and the result is very tasty. But 500 g of meat for 6 servings is not true. I had 700 and was enough for exactly three (also with a side dish - boiled potatoes).

Dmitry Mityushev

09.09.2023

4.9

Well, that means you have to take into account when cooking that standard portions are 2 times smaller than what small men need to have dinner.

Kirill Kovalsky

09.09.2023

4.7

Great recipe, only I add one medium carrot.

enlik

09.09.2023

4.6

For lunch I prepared beef goulash with classic gravy in a frying pan. An appetizing and satisfying dish with a rich, bright taste. Tender soft meat, amazing sauce. The family did not ignore my efforts, thanking me with numerous compliments :) Thank you very much for the recipe!

Yuri Volodine

09.09.2023

4.6

I also add carrots cut into bars (the cross-section is approximately square and the length is 5-6 cm) when the meat is already in the water and add nutmeg, and it’s really better to add salt 30 minutes before it’s ready. I also tried putting the frying pan in the oven at 70-80C after an hour of cooking on fire. This is if you need to keep the goulash hot for a long time. It works out great.