Beef goulash, tender
Description
The recipe won't take much time. Actually, there are several variations of preparing tender beef goulash. I cook it with a rather thick sauce, but if you prefer serving goulash with gravy, then add more water and less flour—this way you'll get gravy instead of sauce. Moreover, you can prepare goulash either solely with sour cream or only with tomato paste. I made something in between, although generally I prefer making tender beef goulash at home specifically in sour cream sauce. So give it a try. Serve hot.
Instructions
- 1
Step 1
1. Wash the carrot and onion. Peel, chop not too coarsely, and sauté in vegetable oil. Then add the meat, cut into medium pieces.
- 2
Step 2
2. When the meat has already formed a crust, add a glass or a glass and a half of water, reduce the heat to low, and simmer covered until the meat is almost done.
- 3
Step 3
3. In half a glass of water, mix sour cream, flour, tomato paste, and various seasonings to taste. Pour into the stew once the meat is cooked.
- 4
Step 4
4. Simmer a bit longer and, if necessary, add more spices, salt, and pepper.