Beef goulash classic recipe

Rinse the beef fillet well under cold water and dry with paper towels. Remove films, if any, and cut into medium-sized cubes.

Take large onions and carrots and peel them. Cut the onion into cubes.

Also cut the carrots into small cubes.

Pour vegetable oil into a frying pan and heat it well. Place the beef pieces.

Fry the meat over high heat until golden brown. Don't forget to stir the fillet so it doesn't burn.

Add diced onions and carrots.

Mix all ingredients and sauté for about 5 minutes.

Add 300 gr. tomato paste.

Combine the meat, vegetables and pasta, reduce the heat to medium and sauté until the sour smell of the tomato paste disappears.

Pour 400 ml of water into the pan and stir.

Season with salt and pepper. We put a level tablespoon of salt, you can add salt to your taste. At this point, your active participation in the step-by-step recipe for classic beef goulash is no longer required. Reduce heat to medium, cover the goulash with a lid and simmer, stirring occasionally, for about 1.5-2 hours. During the extinguishing process, the liquid will evaporate and will need to be topped up. When the beef is tender, the goulash is ready!

We will use a flour mixture to thicken the dish. Take 2 tablespoons of wheat flour, dilute it with a small amount of cold water.

Pour the flour mixture into the goulash in a thin stream, stirring occasionally. You can adjust the thickness of the dish by adding a little less or all the flour. Bring the goulash to a boil. If you think the sauce is too thick, just add water.

Our classic beef goulash recipe with gravy is ready! Place it over pasta or mashed potatoes. An incredibly appetizing aroma will quickly gather the whole family around the table!
Enjoy your meal!