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Beef goulash
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Beef goulash

60 min4 serv.20 февр. 2026 г.

Description

The recipe won't take much time. "Soviet-style" goulash can be made from pork or beef. In this case, we're using beef—aromatic, lean, and delicious meat. This meat doesn't cook very quickly, so plan ahead and set aside enough time. But the effort will be worth it. Hot goulash served with a side dish is a truly exquisite home-cooked meal that will delight everyone. After lunch, store any leftover goulash in the refrigerator—it will keep for several days, so you can confidently reheat it for dinner. Serve hot.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare the ingredients.

  2. 2

    Step 2

    Step 2

    Rinse the beef and cut it into strips for goulash.

  3. 3

    Step 3

    Step 3

    Slice the onion into half-rings.

  4. 4

    Step 4

    Step 4

    Sear the beef in a pot with a mixture of vegetable and butter. Cook over high heat until the meat is browned. Stir occasionally to prevent burning.

  5. 5

    Step 5

    Step 5

    Add the onion and fry with the beef for another 3-4 minutes, stirring. Season the beef with salt and add black pepper to taste.

  6. 6

    Step 6

    Step 6

    Pour in most of the water (about 500 grams) and simmer the beef over low heat for 40 minutes until tender. You can add a little more salt if needed.

  7. 7

    Step 7

    Step 7

    Mix the remaining water and flour, whisk until no lumps remain.

  8. 8

    Step 8

    Step 8

    Pour the flour mixture into the stew and add tomato paste. Simmer the stew over low heat for another 10–15 minutes, until the sauce thickens. The goulash is ready. The beef should be very tender.

  9. 9

    Step 9

    Step 9

    Serve the ready "Soviet" goulash with any side dish: mashed potatoes, pasta, or any porridge.