Buckwheat with gravy like in kindergarten. Delicious beef goulash

Cut good quality meat into strips. It is advisable to take a lean piece, I have pork tenderloin. Place the meat pieces in a deep baking tray or in a glass dish like mine. Before starting cooking, preheat the oven to 200 "".

Season the meat with salt, ground black pepper and place in the oven for no more than 15 minutes. An important point - do not grease the baking sheet or mold with oil, the meat will release juice and it will not stick to the bottom.

It is best to cut the onions into half rings, and grate the peeled carrots on the coarse side of a grater. Remove the pan from the oven, stir the meat so that it becomes raw at the top and slightly stewed at the bottom. Add onions and carrots and return to the oven for 15 minutes.

In a hot frying pan, let the butter melt completely, add flour to the butter and brown until creamy and nutty.

Separately mix water with tomato paste in a deep container. Gradually pour the tomato water into the golden flour, stirring vigorously with a wooden spatula. You should achieve a uniform consistency without lumps. Heat the gravy until it boils - turn off the heat.

Remove the meat, pour in the gravy and mix well. Place in the oven again, only for 30-40 minutes. The temperature can be reduced to 180 degrees. During cooking, you can and should taste the gravy for salt and thickness. If the water boils too much, reduce the heat to 170 degrees. There should be a lot of gravy.

Ingredients:

• Beef - 0.5 kg.
• Onions - 1 pc.
• Carrots (optional) - 1 pc.
• Flour - 1 tbsp. l.
• Tomato paste - 1 tsp.
• Sour cream (optional) - 1 tbsp. l.
• Bay leaf - 1 pc.
• Salt - to taste.
• Vegetable oil - for frying.
• Peppercorns - to taste.

Preparation:

1. cut the meat into small pieces, lightly fry (you don’t have to fry, but immediately add a little boiling water to the meat) and simmer together with the onion and grated carrots in their own juice over low heat, pouring a little vegetable oil into the pan.
2. pour in a small amount of water (a glass of water per half a kilo of meat. Simmer until the meat is ready (that is, until soft. The meat should be lightly covered with broth. About 10 minutes before the meat is ready, add salt to taste, add a bay leaf (1 pc.) and if desired, 3 pieces of peppercorns. Meat can be different. Therefore, the cooking time can also be different. But, as a rule, about an hour, no less (if it is beef or pork, and not chicken. Readiness is checked with a knife or fork.
3. dilute 1 tsp in half a glass of warm water. tomato paste, 1 tbsp. l. flour and 1 tbsp. l. sour cream (you can do without it.
4. Mix well in a glass so that there are no lumps. Continuously stirring the goulash, pour the mixture into it. The goulash will begin to thicken before your eyes. Simmer for a little bit (5-10 minutes. The meat is ready. Only if the water has boiled away during stewing, you can add it. And if suddenly the goulash turns out to be too thick, you can dilute it with boiling water to the desired thickness.
6. Boil the potatoes in water. Drain the water, but not completely, so that a little remains at the bottom. Mash the potatoes thoroughly in the broth. Only when the potatoes are well mashed, add hot milk, salt and butter to taste. With broth, the puree is lighter, not sticky and tastier. Bon appetit!

Today we’ll look at a basic recipe for beef goulash with gravy. This classic dish is always relevant, because it does not become boring, does not depend on fashion and does not include exotic products for everyone. Fragrant juicy meat stewed with vegetables, complemented with herbs and tomato dressing - a great combination that hardly anyone can refuse!

Beef goulash with gravy is a great addition to potatoes, porridge or boiled pasta. When stewed for a long time, the meat comes out very soft and appetizing, and a generous amount of gravy will make any side dish as juicy as possible, with a rich and pronounced taste.

Ingredients:

• beef - 500 g;
• onion - 1 pc.;
• carrots - ½ pcs.;
• flour - 1 tbsp. heaped spoon;
• tomato paste - 1-2 tbsp. spoons;
• fresh herbs - a small bunch;
• salt, spices - to taste;
• vegetable oil - 2-3 tbsp. spoons.

Beef goulash with gravy recipe with photos step by step

How to cook goulash with gravy

Cut the pre-washed and dried beef pulp into approximately equal medium-sized pieces. Load the meat pieces into a frying pan with hot vegetable oil. Stirring occasionally, cook the beef over high heat.

We supplement the meat with a simple side dish, for example, buckwheat porridge, mashed potatoes, pasta, etc. Bon appetit!

Required ingredients:

• 500 gr. Beef. It is noteworthy that any meat is suitable for goulash; veins and fat will not spoil the dish at all. Therefore, you don’t have to run around the entire market in search of veal tenderloin, and the purchase will not hit your wallet;
• 1 large onion. Diners are unlikely to use any kind of onion other than onions, however, if you decide to add white or red onions, the dish will not be worse;
• 1.5 tbsp. flour (this is the most necessary ingredient for preparing that same gravy);
• 1 tbsp. tomato paste (can be replaced with ketchup if desired);
• 1 medium sized carrot;
• Bay leaf;
• 1-2 l. sunflower oil (for frying);
• black peppercorns;
• salt to your taste.

Cooking process:

1. Wash the beef thoroughly and cut it into cubes or strips - your choice.
2. Also wash, peel and grate the carrots.
3. Finely chop the onion.
4. Pour vegetable oil into a hot frying pan, then fry the pieces of beef on both sides (3 minutes each).
5. Add chopped vegetables (carrots and onions) to the meat frying and cook without a lid for about 5 minutes.
6. Then add clean drinking water (depending on the desired thickness of the gravy, from 1 to 1.5 glasses, the main thing is that the meat is completely in the broth), cover with a lid and simmer for 40 minutes.
7. After half an hour, you need to add the bay leaf, a few peppercorns and salt.

The preparation for the gravy is made separately: put tomato paste, flour and half a glass of water in a bowl. Everything is thoroughly mixed. Many housewives fail to create a thick and tasty gravy - white lumps simply float in the finished dish, spoiling the appearance and taste. But the secret is simple: the flour should be mixed with cold liquid (in our case it is water), and only then pour the resulting mixture into the boiling meat broth, stirring vigorously.

When the meat has been on the stove for about 50 minutes (therefore almost ready), add the gravy mixture. Mix everything again and cover with a lid. Let it simmer over low heat for about 10 minutes, during which time the gravy will have time to thicken. Another little tip for lovers of this dish: to prevent the goulash from becoming covered with a kind of film after cooling (this often happens with flour-containing sauces), you need to run a piece of butter over the already prepared gravy, let it melt a little, distributing it evenly.
So, after an hour the meat is ready. Beef goulash with cafeteria-style gravy is a universal dish, because absolutely any side dish (mashed potatoes, rice or pasta) will go with it. Bon appetit!

If you use a slow cooker, you can significantly reduce the cooking time. There is no need to stand over the device, waiting for something to burn. The smart device will turn itself off during operation and notify you with a sound signal.

Only the pulp is suitable for cooking, without films or tendons. If they are present, then it is necessary to cut them off, wash and dry the meat and cut into portioned slices. Oil for cooking is used in a minimal amount - pieces of pulp are stewed in their own juice during the cooking process.

Vegetables are washed, peeled and chopped - by cutting with a sharp knife or using a food processor. While the meat is stewing, you will have time to prepare the sauce itself. It is recommended to add a couple of pinches of granulated sugar to properly balance the acidity of the tomatoes.

Hungarian goulash is served with a side dish of cereals or vegetables, and if you add water when cooking, you will get a thick and rich meat soup.

Recipe for classic goulash cooked in a slow cooker

One of the most convenient options for lunch or dinner with the family, and you can serve it with rice or boiled potatoes.

How to cook:

How to cook goulash correctly?

Heat the oil in a deep frying pan and fry the meat over high heat for about 5 minutes. Add onion to the meat and fry, stirring occasionally, for 5-7 minutes over medium heat. Salt and pepper the goulash, sprinkle with flour, mix well and fry for another 2-3 minutes, stirring occasionally.

Beef goulash in a slow cooker. Option 5: Beef goulash in a slow cooker with potatoes

Potatoes were taken as a side dish for meat. The dish will be hearty and tender. The highlight of the recipe is the cranberry - this original note will make the goulash more aromatic and interesting in taste. Ingredients: How to cook Step 1: Rinse the meat. Cut into strips or cubes. Step 2: Peel and wash the onions and garlic. Chop the vegetables with a knife. After peeling and washing the potatoes, cut them into large cubes. Fill it with cold water in a cup. Step 3: Start cooking in the "Stew" or "Bake" mode. Pour oil into the multicooker bowl. Lay out all the meat cuts. Wait ten minutes. Add vegetables. Stir, fry for another 5 minutes. Add tomato paste and washed cranberries. Stir. Step 4: Drain the potatoes. Place the cubes into a bowl for frying. Add hot water or broth. The liquid should barely cover the tubers. Add some salt. Sprinkle with any ground spices - a couple of pinches. Close the lid. Cook in sauté mode for another 25 minutes. If desired, sprinkle the finished dish with finely chopped fresh herbs. Serve the dish immediately or a little later. If the goulash has time to cool down, you can always use the “Reheat” mode in your multicooker.

Beef goulash classic recipe. Classic beef goulash

Option 1: Classic beef goulash recipe

Beef goulash is a Hungarian dish that is loved in almost all countries of Western and Eastern Europe. In Hungary, goulash is always prepared from beef, juicy parts without bones are selected. Our housewives have long been familiar with this recipe; they also prepare it with gravy and vegetables. Side dishes can include boiled rice, potatoes, pasta, porridge and cereals. Preparation does not require special culinary skills. The main thing is to make the beef soft and tender, literally melting in your mouth. We'll tell you how to do this.

Ingredients:

• five hundred grams of beef;
• onion head;
• carrot floors;
• one heaped tablespoon of flour;
• two tbsp tomato paste;
• a bunch of dill with parsley;
• three tablespoons of vegetable oil;
• half a teaspoon of salt;
• half a teaspoon ground black pepper.

Step-by-step recipe for classic beef goulash

For goulash, beef must be taken without bones, only pulp. It is desirable that there is no fat or layers.

Wash the pulp and cut into small pieces.

Heat a deep frying pan with oil, add chopped beef and cook over high heat, stirring constantly. We need a golden crust to appear and the juice to be sealed inside.

While the beef is frying, peel and finely chop the onion. Add to the pan as soon as the beef is golden brown.

Quickly peel, wash and grate half the carrots. Add to the meat and onions, stir and fry for another three minutes.

Sprinkle all the ingredients in the frying pan with flour and mix vigorously. Sauté for another minute and add tomato paste. Stir well with a spatula.

Now we need to fill everything with water so that it covers all the ingredients. Stir and simmer over low heat for about forty minutes. Close the lid.

After the specified time, check the beef for softness; if the meat is not yet there, wait another twenty minutes.

The beef pieces should be tender, juicy and melt in your mouth.

Wash and chop the greens, add to the goulash, season with spices and stir. Close the lid and bake for another five minutes.

So, the delicious and aromatic goulash is ready. Serve with your favorite side dish along with gravy.

Video Beef goulash “like in kindergarten”

Hungarian beef goulash. Hungarian beef goulash according to a classic recipe

Today we will cook lunch in a large saucepan with a thick bottom. You can use a cauldron or deep saucepan. I will immediately thank all the smart people who are now shouting that the traditional dish is prepared from beef with potatoes, but without tomatoes and garlic. Don't break spears)

You can cook without tomatoes, without garlic, and even without potatoes. The result in any case will be amazingly tasty.

Classic Hungarian goulash does not require the addition of garlic. Only paprika, red and bell pepper.

But other nations can hardly eat as much hot red pepper as they eat in Hungary. This is a specific feature of national cuisine. Therefore, we will follow the Hungarian recipe, but replace most of the hot pepper with garlic.

What you will need to make goulash:

• 1 kg. beef
• 1 kg. potatoes
• 100 gr. lard "lard"
• 1 bell pepper
• 1 medium carrot
• 1 large onion
• 3 medium tomatoes
• 1 glass of tomato juice
• 1 cup flour
• 1 egg
• 3 tbsp. spoons of paprika
• 1 tbsp. spoon of red pepper
• 1 tbsp. spoon of cumin
• 2 bay leaves
• 2 cloves garlic
• Salt to taste
• Greenery

Preparation:

It is better to take smoked lard or Hungarian lard. We cut it arbitrarily and send it to a cauldron heated on the stove. The fire is low and don’t forget to stir.

The meat is cut into small cubes. Approximately 2 by 2 cm. The same size pieces of bell pepper. Cut the potatoes randomly. The tomatoes need to be peeled. I described how this is done in the recipe for beef goulash with gravy. Cut the carrots into strips or slices, as you like. Onions - rings and half rings.

When the lard is rendered and the cracklings remain, you can remove them with a slotted spoon. If you like it, you can leave it in the cauldron.

Place the meat into the boiling fat. First it will release juice, then the liquid will evaporate and the meat will begin to fry. Now you need to let it turn golden on all sides, stirring constantly.

When the pieces are already lightly fried, add the onions and carrots. Let it fry a little again and add bell pepper. At this stage, add salt to taste, add paprika and ground red pepper. The potatoes are poured in last.

Pour in two glasses of broth or boiled water and, closing the lid, cook for about 20 minutes. When the potatoes are cooked, you can add the peeled and chopped tomatoes. Pour a glass of tomato juice there.

Add tomatoes to all dishes only after the potatoes are ready. No matter how much you cook it in an acidic environment, it remains solid.

At the very end of cooking, finely chop the garlic cloves and herbs. You can add it directly to the cauldron, or you can pour it into plates before serving.

Do you remember the goulash we were given in kindergarten with mashed potatoes and drizzle? Its taste is impossible to forget! Let's try to cook this dish at home, guided by our recipes.

Beef goulash like in kindergarten

Ingredients:

• flour – 1 tbsp. spoon;
• beef pulp – 500 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• natural tomato paste – 1 tbsp. spoon;
• – 1 tbsp.;
• bay leaf – 2 pcs.;
• vegetable oil.

Preparation

Wash the beef thoroughly, dry it and cut it into small pieces of the same size. Rinse the carrots and onions, peel and finely chop with a knife. In a saucepan over medium heat, heat the oil and sauté the vegetables until soft. Then add the meat to them and fry the pieces on all sides. After 15 minutes, pour in a glass of hot broth, add spices to taste and simmer the meat until soft, covering with a lid. During this time, combine the flour with tomato paste and dilute with boiled water until smooth. After this, pour the mixture into the pan and mix thoroughly. Let the dish simmer for another 7 minutes, and then serve the goulash with gravy and mashed potatoes, just like in kindergarten.

Kindergarten goulash recipe

Ingredients:

• beef pulp – 400 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• – 15 ml;
• wheat flour – 15 g;
• filtered water – 1 tbsp.;
• butter – 20 g;
• bay leaf – 2 pcs.;

Preparation

Here's another way to cook goulash like in kindergarten. We process the meat and cut it into small cubes. Then fry them over high heat until browned. Next, pour in hot water, cover with a lid and simmer the meat at moderate temperature. During this time, let's prepare the gravy. For this purpose butter melt in a saucepan, add tomato puree and simmer for several minutes. Next, pour the resulting mixture into the beef, add salt to taste and continue simmering. Peel the onion and carrots, chop finely and sauté in butter. Season our goulash with vegetables and continue to simmer for another 25 minutes. Fry the flour in a dry frying pan, and then pour it into the meat sauce. Mix everything thoroughly so that small lumps do not form. 10 minutes before it’s ready, add a bay leaf to the goulash. Boiled pasta, crumbly porridge or vegetables in any form are perfect as a side dish.

Products for goulash:

• Beef meat - 0.5 kg.
• Onion - 1 pc.
• Carrots - 1 pc.
• Flour - 1 tbsp.
• Sour cream - 1 tbsp.
• Tomato paste - 1 tbsp.
• Salt - to taste
• Bay leaf - 1 or 2 pcs.

Surely many remember this dish from kindergarten. Meat goulash with gravy is often prepared in kindergartens and schools, in canteens and cafes. Let's try to cook it at home, for the whole family. Moreover, it is simple, satisfying and tasty. And also suitable for.

Photo recipe for beef goulash with gravy:

Gravy for children 1 year and older is the best source of all the proteins and vitamins necessary for a growing body. The variety of recipes allows caring mothers to choose the most suitable recipe for their child, taking into account his taste preferences, the presence of allergic reactions to a particular product, etc. In addition, this is an excellent option for preparing a nutritional supplement that enhances the taste of side dishes such as porridge , pasta, puree. After all, not every child, even at such an early age, has the desire to eat ordinary porridge with butter.

The body of a one-year-old child already produces the same enzymes as an adult, but in smaller quantities. Therefore, the question of how and what to prepare gravy for children should be treated with special responsibility. It is not recommended to fry the ingredients in a lot of oil, add a lot of spices and use fatty meat and fish.

Based on preparation methods, gravy for children can be divided into four types:

To make gravy in the form of a sauce, you should add a little sour cream, cream or flour to add thickness, which is not very suitable for children aged 1 year; a similar recipe is more suitable for children over 2 years old. At the same age, you can introduce gravy from cutlets if the child does not eat cutlets.

Hedgehog meatballs with rice

Nutritional value, advantages and disadvantages of baby gravy

It is a well-known fact that meat and meat gravy contain a considerable amount of protein and beneficial minerals, so the benefits of such dishes and products are simply invaluable for children aged 1-2 years.

Advice from a pediatric nutritionist: the introduction of meat products and gravy into a child’s diet should occur gradually and with extreme caution. It is important to ensure that your child does not have an allergic reaction to beef or chicken dishes. Turkey meat is considered the most suitable at this age; it is hypoallergenic and very nutritious.

Many doctors and nutritionists advise introducing meat dishes prepared by steaming or boiling into the diet of children, starting from 8 months, in ground form, and from 1-2 years - in full form. For the first time, the daily dose should not exceed 1 teaspoon of the product in order to monitor the body’s reactions. If all is well, then the daily intake of meat dishes can be increased, and by the end of the first week the portion increases to 5 spoons.

The main disadvantage, as with any product, is that you cannot overfeed your child with gravy; excessive consumption is more likely to have a negative impact on the child’s body, which is still adapting to the new menu, than to have any benefit.

We prepare delicious meatballs for children

Gravy intended for children over 1 year of age - recipes and preparation methods

Not all children a year know how to chew food, especially when it comes to meat, so mothers give gravies the appearance of a sauce or try to prepare them based on meat broth from chicken or turkey, adding them to the side dish. After one and a half years, you can already introduce meatballs in gravy, gravy from cutlets, and poultry cutlets themselves (chicken and turkey) into the diet. The side dish can be anything: pasta, buckwheat or rice porridge, mashed potatoes.

Recipe for gravy with poultry broth. In order to prepare this dish for children aged 1 year, you will need:

Fry the flour in a hot frying pan until golden brown; it will be needed to thicken the sauce. Pour chicken or turkey broth into the fried flour and boil for a few minutes. If small flour lumps have formed, then strain the yushka through a fine sieve, add milk to the strained broth, add salt, and cook it all over low heat for half an hour. This creamy meat gravy can be added to pasta, cereals and purees.

Meatballs with gravy. This recipe is perfect for children who are already good at chewing food on their own, over the age of one and a half years. To prepare the meatballs, you will need the following ingredients:

To make the gravy, you need the following ingredients: a tablespoon of flour and sour cream, 2 tbsp. l. tomato juice, laurel leaf, and 300 ml of water.

Mix all the ingredients for the meatballs together and mix thoroughly, add salt, form round meatballs, place on a hot frying pan in dense rows and fry for three minutes on each side.

Once the meatballs are fried, it's time to make the gravy. To do this, you need to pour boiled water (200 ml) over the meatballs, then dilute tomato paste, sour cream and flour in the remaining 100 ml of water until smooth, pour into the stewing meatballs, add a bay leaf.

Pasta and mashed potatoes are suitable as a side dish, but meatballs and gravy do not go well with porridge, because this recipe includes rice. The same recipe can also be used with minced beef if the child is not allergic to it.

Beef or poultry cutlets with gravy. This recipe will definitely be loved by children aged 1-2 years and older. To prepare you will need:

• • 1 kg of beef, turkey or chicken;
  • 200 grams of onions;
  • 1 clove of garlic;
  • salt to taste;
  • 2 tbsp. l. semolina;
  • half a glass of hot boiled water.

Gravy for cutlets: 2 tablespoons flour, ½ tsp. salt, 1 tbsp. l. sour cream, 2 cups boiling water.

Cooking begins by grinding chicken, turkey or beef tenderloin, onion and garlic in a meat grinder. For better grinding, you should run the minced meat through a meat grinder twice. You need to add salt to the cooked minced meat. Then pour hot water over the semolina and let it swell, then add it to the minced meat.

The next stage is frying, for this you need to pour a little sunflower oil into a hot frying pan and lay out the tightly formed cutlets. Fry them for 5-6 minutes on each side and after cooking transfer them to a pan.

Preparing gravy for cutlets does not take much time. Add flour to the remaining oil in the pan and mix well, add sour cream and water, then mix thoroughly again and bring to an active boil. The prepared yushka should be poured into the cutlets and simmered over low heat for 10 minutes.

An excellent side dish for the gravy from the cutlets and the cutlets themselves would be mashed potatoes, pasta, vegetables - this is a universal recipe that can be combined with any other products.

If the child does not have an appetite, or he simply does not like cutlets, then you can use only gravy as a sauce, making the second dish tastier and more nutritious. There is little useful in the gravy from cutlets, but any dish with such a sauce will be tastier and more appetizing.

Also for children aged 1 year, gravy made from classic beef, chicken, and turkey goulash is suitable. Even children aged 2 years and older will love the recipe for meatballs and pork cutlets. Mushroom gravies will be healthy for babies, and at 1 year of age, meat sauces should be alternated with vegetable ones in order to fully nourish the child’s body with protein and nutrients, as well as enhance the taste of side dishes such as pasta and porridge.

Video: Meat balls